Recipes
Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.
Spicy beef patties are strongly fried and built with cheddar, salad, tomato, cucumber and burgers sauce in the bun. Turn patties only once and melt the cheese on the hot meat; attach the monster decoration only when assembled.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne plates are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and leave the lasagne to rest before cutting in order to create stable pieces.
Pizza dough is thinly covered with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and very hot baked. Spread the coating sparingly and preheat the sheet completely so that the small pizzas become crisp despite decoration.
Black spaghetti are boiled tender but firm and served with a slowly boiled tomato sauce made of onion, garlic and herbs. Start the sauce in front of the noodles and reduce it vigorously; swirl the black pasta only briefly in it so that its colour remains visible.
Orange pepper is cut out as a face and baked with a pre-cooke mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers in the oven should only become soft and retain colour.
Mini sausages are wrapped with narrow puff pastry strips, coated with egg yolk milk and baked golden brown. Leave small gaps between the dough strips so that the mummie shape remains visible and the puff pastry becomes crispy everywhere.
Hokkaido, onion and ginger are roasted, softly cooked in broth and finely puree with coconut milk and lime. Only add lime juice after pureing and cook coconut milk not for long, so that the soup remains round.
Sweet potato cubes are roasted with onion and cumin and then cooked softly with tomatoes, beans and corn. Do not cut the sweet potatoes too small and let the chilli thicken without a lid so that the pieces are preserved.
Marons are roasted in sage butter and mixed creamy with pasta, parmesan, lemon abrass and reserved pasta water. Leave the butter to be nutty and add the pasta water in proportion so that no heavy or watery sauce is produced.
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.
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.
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.
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.
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.
Eggplants, zucchini, peppers and tomatoes are roasted with garlic, olive oil and herbs in the oven. Cut the vegetables into similarly large pieces and spread on a large sheet so that it browns instead of steaming in its own juice.
Shrimps are marinated briefly with lime, garlic, chilli and olive oil, put on skewers and grilled very hot. A few minutes of heat is enough: as soon as the shrimps are pink and just opaque, they must be grilled.
Onion, paprika and zucchini are sautéed with cumin, boiled with tomatoes and then directly set in the sauce. Strongly reduce the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy.
Zucchini and paprika are grilled, Halloumi gets strong barbecue strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi only grill shortly before assembly, because it becomes fast when cooling down.
Cherry tomatoes are broken with garlic in olive oil, then mixed with bite-resistant pasta, pasta water and burrata. Do not cook Burrata, but open on the hot pasta; so the kernel remains creamy.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad with yoghurt, dill and little honey is created. Grill the salmon first on the skin side and turn only once; salt the cucumber salad just before eating.
grated zucchini is salted and thoroughly squeezed dry, then fried with egg, feta, flour and dill to crispy fritters. The drier the zucchini, the better keep the fritters and the less flour is needed.