Styrian Bean Soup

For the Styrian bean soup, first soak the beetle beans overnight in plenty of water. Boil with fresh water until al dente, making sure that the beans are covered with plenty of water. Do NOT pour away the cooking water! Finely chop onion. Cut bacon into cubes. Heat lard and fry onions until golden. Add … Read more

Pineapple Confection

For the pineapple confectionery, mix all the ingredients for the confectionery mixture in a bowl or by hand on a work surface and form small chocolates. For the glaze, melt the couverture over a bain-marie or in the microwave and mix with the coconut oil. Dip half or all of the sticks into the glaze … Read more

Potato Snails with Tomato Sauce

(*) for a wide ovenproof dish of about 2 1/2 liters, greased, enough for 4 people Clean the gschwellti hot from the skin, drive through the passe-vite (potato press), cool. Add a little flour with eggs and salt to the mashed potato form, mix. Gradually mix in remaining flour until smooth. Cover and set aside. … Read more

Barbecued Spare Ribs

Rub the ribs of choice with salt and sugar before marinating and rest for an hour. For the marinade, mix the garlic and ginger with the soy sauce, sugar and sherry, rub the meat with the same on the cut surfaces. Place the meat in a shallow roasting pan and pour the remaining marinade over … Read more

Chicken Thighs with Sherry-Morel Sauce

Wash the morels properly with water, then soak them in a baking dish with cold water for about three hours, remove them and pass the soaking water through a coffee filter. Season the chicken knuckles with pepper. Fry the bacon in a little oil, add butter and fry the chicken knuckles until they are lightly … Read more

Asparagus and Shrimp in Wild Garlic Tempura

For asparagus and shrimp in wild garlic tempura, first trim the asparagus and blanch briefly. Clean the shrimp. Marinate with lemon juice, salt and pepper. Then make the tempura batter. To do this, briefly blanch the wild garlic, rinse and drain. Mix tempura flour and water. Blend olive oil with wild garlic. Combine both and … Read more

Fine Pea Puree

(*) or, in season, the appropriate mass of fresh peas, peas and potatoes cut into very small cubes, cook in a little salted water. Blend in a hand blender or with a hand blender, or pass through a sieve. Pour into a saucepan. Mix the pea puree with butter, juice of one lemon, whipped cream, … Read more

Risotto – Basic Recipe

Finely dice the onion and sauté in half the butter in a larger pot until translucent. Stir in the rice, brown very briefly and then deglaze with white wine. Let it boil down vigorously over high heat. Then add the hot stock little by little, stirring constantly. Always add just enough to cover the rice. … Read more

Mackerel with Raisins

For the mackerel with raisins, preheat the oven to 190 °C. Peel and finely chop the onions. Heat a little oil, sauté the onions until translucent and remove from the heat. Wash and finely chop the dill and parsley. Put the pine nuts, breadcrumbs, raisins, lemon zest, dill and parsley in a bowl and season … Read more