For the Black Forest cherry tart, separate the eggs. Beat egg whites, 5 tablespoons cold water and 1 pinch of salt until stiff, sift in 150g sugar and slowly add the egg yolks. Mix flour, baking powder, 75g cornstarch and cocoa (chocolate), sift onto the egg mixture and fold in. Pour the now ready sponge … Read more
Bring sugar and water to a boil. Put well washed quinces with the peel, cook until very soft, peel, let cool and puree the pulp in a blender. Season quince mixture with a little lemon juice, mix in starch flour and simmer on low heat (or in a water bath), stirring constantly, until after a … Read more
For the rhubarb jam grandmother’s style cut rhubarb into fine cubes, stir well with the sugar and leave for one night. The next day, cook, stirring constantly, until the rhubarb is soft. Remove the rhubarb cubes from the broth with the strainer and drain well. Continue to boil the juice with the vanilla beans cut … Read more
For the beef ragout, heat olive oil in a pan and fry the diced bacon in it. Now remove the bacon and fry the beef, cut into ragout pieces, turning continuously. Add the coarsely chopped onions and the crushed garlic cloves and brown lightly. If you want the sauce to be creamy, dust a little … Read more
Asparagus spears in puff pastry pillow with sorrel sauce, roasted salmon and potatoes Rinse the asparagus spears, peel them, cut off the woody lower part. Boil this “asparagus waste” in 1, 5 liters of water for 20 minutes without salt, drain. Season the resulting asparagus stock: 1/2 tsp salt and sugar, 1 tsp butter, juice … Read more
Clean the beans and cook them in salted water until just tender. Rinse cold to preserve their beautiful green color and keep warm. Prepare the potatoes in their skins. They should also be cooked, but still firm. Drain, peel off the skin, cut the potatoes into slices. 2. dice the onions, cut the bacon into … Read more
1. stir paradeis pulp, cinnamon and white wine vinegar with 5 tbsp. oil. Clean the chicory and cut into strips. Clean and rinse the romaine lettuce, pluck or cut into small pieces. Peel papaya, cut in half and remove seeds. Cut flesh into strips. Halve the avocado, remove the stone and remove the flesh from … Read more
For Indian rice flakes, rinse the lentils and soak for at least 3 hrs. Heat oil in a saucepan. Add black cumin and curry leaves and sauté, stirring throughout. Add rice flakes to the spices in the saucepan and brown (be careful not to burn!). Remove rice flake-spice mixture from saucepan and drain well on … Read more
For the Pork Belly with Ginger Caramel Sauce, first wash the pork belly, pat dry and cut the skin into strips. Rub with 2 tablespoons coarse sea salt and let sit in the refrigerator (without covering) for about 8 hours or overnight. Then pat dry again. Preheat the oven to 220 °C top and bottom … Read more
For the saffron risotto star, sauté the chopped shallot in 50 g butter until translucent. Add the Riso Gallo Arborio and sauté. Add the white wine and let it evaporate. Then add half of the saffron threads. Pour in hot soup gradually, stirring frequently, and simmer over medium heat until the rice has absorbed the … Read more