Recipes
Trout fillets are fryed crispy on the skin side and served with a cool cucumber salad made of yoghurt, dill and lemon. squeeze dry cucumber and salt late; turn trout only once and take it out of the pan as soon as it is cooked.
Lemon-cooked chicken breast is fried and filled with tomatoes and a tzatziki of yoghurt and squeezed dry cucumber in warm pita breads. squeeze dry the cucumber thoroughly and let the chicken rest briefly after roasting, so that neither Tzatziki nor meat soak the pita.
Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly closed grill packets. Place the packets not directly above the strongest gluten and after a short time check whether the salmon is still juicy inside.
Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.
Jasmine rice is cooked with coconut milk and vegetable broth, after which fried zucchini, peppers, peas, lime and roasted cashews are added. Cook coconut rice at low heat and loosen after swell; add lime juice only at the end.
Shrimps are briefly seasoned with lime and paprika, hot fried and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook shrimps only to the very opaque middle and fill the moist components at the table to keep the tortillas stable.
Peppers, cherry tomatoes, feta, garlic and olive oil roast first in the casserole and are then mixed with bite-resistant pasta and basil. Cook the pasta briefly and hold back some cooking water so that a creamy sauce is produced from feta and roasted vegetables.
Chicken and potatoes are cooked with honey-mustard marinade first on the sheet; peppers and zucchini are added with a delay. Potatoes and chickens need a head start, while honey residues must not burn on the empty sheet; they must be completely cooked.
Puff pastry is coated with a cream cheese egg cream, covered with young carrots and baked with mustard, honey and herbs golden brown. Let the carrots evaporate before filling and leave a dough edge free so that the tart rises crispy.
Spinach is allowed to fall together with onion and garlic, squeezed dry and rolled with feta, ricotta and egg in strudel or filo pastry. The spinach filling must be dry and cooled; spread the dough layers thinly with butter and place the seam downwards.
Salmon fillets are juicyly cooked in the oven with lemon, dill and olive oil; in addition, short-cooked peas are finely pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the core is still slightly translucent.
Young potatoes are cooked with olive oil in the oven golden brown and served with a cool quark of radishes, yoghurt, chives, spring onions and lemon. Roast potatoes with the cut area downwards and stir the salted radishes quark just before eating so that it does not become watery.
Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.
Fill the rolls with warm milk and let them rest. Mix eggs, onion, parsley and spices.
Sauté beef in portions. Roast onions, peppers and tomato paste.
Fry onion rings in butter slowly golden brown. Cut mouth pockets into thick slices.
Sweat onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and stew.
Brown Leberkäse in little oil from both sides. Keep slices warm briefly.
Rub the form with garlic and butter. Coat and season potatoes like dachshine.
Sweat onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry scab noodles in butter golden brown.
Fry mushrooms vigorously in a wide pan. Add onion and butter and fry translucent.
Fry the goulash in proportion. Roast the onions and tomato paste in the browned residue.
Dip trout dry inside and outside, salt, pepper and sprinkle with lemon. Turn trout thinly into flour and knock off excess flour.
Cook potatoes softly, drain them and leave them to steam dry. Sweat onion in butter, add corned beef and beetroot.
Sweat onion in lard, add sauerkraut and apple. Stir in broth, bay leaf, juniper, cumin and pepper.