Pangasius with Honey Citrus Glaze

For the pangasius with honey-citrus glaze, rinse the lemon and orange with hot water and dry. Grate the peel. Mix honey with citrus peel, citrus juice and oregano. Season strongly with salt and pepper. Allow to infuse for about 20 minutes. Wash the pangasius fillets with cold water, pat dry and brush with olive oil … Read more

Puff Pastry Roll

Spread the well-drained spinach evenly on the puff pastry and then sprinkle the pumpkin on top. Cut the feta cheese into small slices and spread evenly on top with the ham and pumpkin seeds. Roll up the plate and place it on a tray lined with parchment paper. Brush with beaten egg and pierce a … Read more

Salcali Köfte – Köfte in Sauce

Put the meat in a large enough bowl, grate the onions over it, stir in the parsley and spices (with the salt (1)) and knead for 5 minutes. Divide into egg-sized portions on the spot, roll and flatten into oval köfte. For the sauce, melt the fat or butter in a saucepan, pour in the … Read more

Krusdorfer Kest’nrahmsuppe with Salwa

Peel the potatoes, cut into slices or cubes and cook in lightly salted water together with the sage sprig until tender-crisp. Be careful not to use too much sage and possibly take it out a little earlier so that it doesn’t taste too intense!!! Whisk sour cream with flour and thicken the soup with it. … Read more

Vegetable and Herb Tartare in Polenta Coat

Peel or wash the vegetables and cut into fine cubes. Steam and squeeze well. Then mix with yogurt, sour cream, herbs and spices until smooth. Soak the gelatine, dissolve in some vegetable stock and stir into the mixture. Finally, fold in the half-beaten cream. Polenta coat: Boil milk with butter and add polenta. Season with … Read more

Trout with Cheese

1. gut and rinse the trout. Save the small liver. Knead a well heaped soup spoon of cheese with two to three leaves of mint, a leaf of sage and the leaves of a sprig of thyme, fill this farce with the liver in the abdominal cavity. Oil the trout and place them head to … Read more

Vegan Parsnip Carrot Soup

For the parsnip-carrot soup, peel and dice parsnips, carrots, potatoes. Feel into a large pot. Sauté vegetables for about 5 minutes on all sides so that flavors develop. Deglaze with warm vegetable soup. Simmer at medium temperature for about 20 minutes. Using a hand blender, puree all ingredients well. Add oat milk to taste until … Read more

Asparagus Heads with Sweetbreads and Crayfishes

Peel the asparagus, cut off the heads generously and set aside. Remove woody pieces and cook remaining asparagus in salt-vinegar-sugar water with a little butter until tender. Lift out asparagus, drain and use for asparagus soup or salad. Keep about 80 to 100 ml asparagus stock. Cook ribbon noodles in salted water until al dente, … Read more

Kale Ravioli with Onion Sauce

Ravioli dough: Knead wholemeal flour with eggs, a tablespoon of oil and water to form an elastic but firm dough. Cover the dough with a warm baking bowl, brush it thinly with oil and let it rest for 20 min. During this time, cook the kale filling. Knead the ravioli dough well, perhaps adding a … Read more