Soak beans for one night and prepare the following day until soft. Then grind them. Peel the garlic and add it pressed, add cheese and butter, if necessary adjust the consistency with a little water. Season to taste with salt and freshly ground pepper. Refrigerate.
Mix the cold ingredients without ice in an electric mixer, pour into a cocktail tulip filled with ice.
Preheat oven to 170°C.For the dough: cut butter into pieces, mix with half the amount of flour and make a smooth dough with the remaining ingredients. Leave to rest in a cool place for about ½ hour. Roll out the dough into a rectangle 2mm thick, cut strips 1cm wide and 4cm long. Brush the … Read more
Ingredients for a loaf pan of 30cm length: For the dampfl, finely grind the rye grains and stir them with the baking ferment powder, the water and the honey. Cover the dampfl with a dish hangl and let it stand for at least 24 hours in a warm place of 24 degrees. Next, the fermentation … Read more
For the vegetable sauce, clean and finely dice the onion and carrots. Brown slowly in oil. In the meantime, wash and seed the peppers, remove the stalks from the tomatoes and cut the fruit into pieces. Add the peppers and tomato pieces to the onion and carrots, add the garlic, and simmer for about 15 … Read more
For the Oriental minced meatballs, put all the ingredients, except butter and meat stock, in a bowl and knead well. Form 6 balls by hand and place on a plate. Cover and let rest in the refrigerator for 30 minutes. Heat the butter in a pan and fry the meatballs in it until golden brown … Read more
For the carrot drink, peel carrots and ginger and cut into pieces, squeeze oranges. Puree carrots and ginger with orange juice, water and turmeric in a stand mixer.
Coat with one part olive oil, two parts red wine vinegar, grated pepper, lemon zest, salt and honey and arrange on a flat plate. Stack the melanzan slices, sautéed in olive oil and seasoned, in layers with the cheese eels and goat cheese slices and bake in the oven. Patissons Our tip: Use sweet red … Read more
For the quick potato goulash, cook potatoes, peel and cut into bite-sized pieces. Prepare the goulash juice according to package instructions, add potatoes and finely chopped sausages or leftover roast, cook a little and serve the quick potato goulash.
For the Bierweckerl, mix all ingredients well and knead the dough. Then form about 8 loaves, flour them and bake the Bierweckerl on a baking tray at 220 degrees on the middle shelf for about 30 minutes.