Recipes
Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.
Wild goulash is cooked in a dark portion and slowly melted softly with onion, carrot, red wine, wild fond and juniper. The meat needs low heat and time; cranberries only stir into the reduced sauce so that sweetness and wild aroma remain balanced.
Prunes are put into the form with cinnamon and lemon and baked under crumble topping of flour, oatmeal, butter and brown sugar. Sprinkle very juicy plums with little flour and process the butter cold so that fruit and crumble topping retain separate textures.
Hokkaido cubes are softly roasted, gnocchi is browned separately and both are combined with sage butter, garlic and parmesan. Roast pumpkin and gnocchi in proportion so that both colour and do not become soft in leaking liquid.
Fry the chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for a gentle cooking, so that it remains juicy.
Brown lentils, carrots, potatoes and leeks cook with bay leaf in vegetable broth to form a strong stew. Match lentils and cooking time and add apple vinegar only at the end, so that the legumes become reliably soft.
Thin beetroot slices are laid out with rucola, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain well beetroot and add the goat cheese only when dressing, so that the carpaccio remains clearly layered.
Simmer oatmeal with milk and cinnamon creamy, while apple cubes are briefly fried with maple syrup and walnuts. Stir porridge at low heat and let it resuscitate; fry the apples only for so long that they still retain pieces.
beef goulash is browned in portions and then seasoned slowly with onions, peppers, tomato paste and stock. Meat and onions need strong roasted aromas; the peppers may later be added to the pot so that it does not decay completely.
Sauté leeks, onions and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream. Sauté leeks only brightly and do not cook the soup strongly after pureeing so that taste and colour remain clean.
Rinderhack is heavily browned, then boil onion, potatoes and finely cut Wirsing with cumin and little liquid in the same pan. Add the sauté only after the potatoes and cook the cream in the end only gently, so that cabbage and meat do not boil.
Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinegar vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later so that they remain fresh and crisp.
Hokkaido clefts and red onion are roasted with oil and thyme and then finished with feta, walnuts and little honey. Add honey and feta only towards the end, so that nuts and cheese do not burn and the pumpkin still tans vigorously.
Mushrooms are roasted separately, while risotto rice with onion, white wine and hot broth gradually cook creamy. The mushrooms come back in the rice only at the end so that they remain browned; Parmesan is stirred away from the heat.
Hokkaido, onion and ginger are roasted, softly cooked in vegetable broth and finely puree with coconut milk. Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity are balanced.