For the apricot gratin, make a stock from sugar, water and white wine. Pit the apricots and poach them in the stock, then skin the apricots. Beat egg yolks, sugar and apricot juice over steam. Remove from steam and continue beating until cold. Preheat the oven. Cut apricots in half, place in a baking dish … Read more
Cook the onions whole in the water on low heat for 20 min. Remove and set aside, also set aside the onion water. In the meantime, blanch (scald) the almond kernels, rinse with cold water and peel. Whisk together with the onion water (you will have about 3/4 of the original mixture left: top up … Read more
For the tomato bread salad with baked calamaretti, first pluck the bread into small pieces, season with a little olive oil and salt. Bake in the oven at 200 °C for about 15 minutes until crispy. Cut the tomatoes into wedges. For the dressing, mix well honey, vinegar and olive oil. Cut the caper berries … Read more
For cherry-ginger compote with pepper, first sort out the cherries, wash and pit them. Carefully peel the ginger and cut into very small cubes. Bring water, cherry brandy, syrup, sugar and grated pepper to a boil in a large pot. Add cherries, ginger cubes and peppercorns and simmer over low heat for about 10 minutes. … Read more
For the Yunnan noodles, first soak the dried mushrooms in lukewarm water for 20-30 minutes. Take them out, squeeze them and cut off the stems. Cut the Yunnan ham into small cubes and the oyster mushrooms into bite-sized pieces. Halve bell bell pepper, remove seeds and stem, and cut into fine strips. Peel zucchini or … Read more
For the morel salt, roughly pre-cut the dried morels with a knife and then pre-mix in a blender. Add the salt. Blend the morel pieces together with the salt until the desired fineness is achieved. Place morel salt in a glass tube and close tightly with a lid. Store in a sealed container. The morel … Read more
Have fun preparing this mushroom dish! In a little butter, sauté the shallots and mushrooms with the jus and reduce completely. Remove to a plate and cool well. Season the pork tenderloin and fry in hot fat on all sides, cool on a cake rack and add the escaping juices to the mushrooms form. Mix … Read more
Squeeze sauerkraut very well and chop finely. Finely dice the onions. Cut cabanossi into thin slices, fry briefly in hot oil and remove. Sauté onions in drippings until translucent, then sprinkle with sugar and paprika powder. Add sauerkraut and paradeis pulp and sauté, turning. Fill up with vegetable stock. Add cabanossi, cover with lid and … Read more
A great pasta dish for any occasion: Peel the onions and garlic cloves. Heat the butter in a saucepan and sauté the diced onions for about 10 minutes until soft. Squeeze the garlic clove on top. Add tomato puree and paradeis pulp, pour wine and clear soup. Simmer on low heat for 5 minutes. Season … Read more
For the pot dalks, put all the ingredients except the peanut butter in a bowl and mix well until the batter has a creamy consistency. Fry out in a pan with a little oil. Garnish with the peanut puree.