Recipes
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.
Melon wedges are served with prosciutto, rucola and basil and drizzled with lime-honey dressing. Cool melon well and cut just before serving; do not leave prosciutto and dressing lying on it for long.
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.
Avocado, cucumber, yoghurt, lime juice, dill, water and olive oil are finely pureed cold and then tasted thoroughly. Pre-cool all ingredients well and add only so much water that the soup remains creamy; lime at the same time protects the green colour.
The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices only briefly and salt on the plate to make them flexible but not watery.
Halved peaches are briefly grilled on the cut surface and warmly prepared with burrata, rucola, pistachios, basil and lemon honey dressing. Use ripe but firm peaches and add burrata on the plate to keep fruit and cheese texture.
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.
Green asparagus is briefly fried and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let asparagus cool and add strawberries and dressing just before eating so that the salad remains fresh.
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.
Cut the matjes, beetroot, apple, cucumber and onion. Mix yoghurt, mayonnaise, cucumber water, pepper and dill.
Leave out bacon, add onion and fry translucent. Fry potato slices in the pan golden brown.
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.
Knead flour, water, oil and salt into smooth dough. Roll out dough very thinly.
Dip trout dry inside and outside, salt, pepper and sprinkle with lemon. Turn trout thinly into flour and knock off excess flour.
Mix yoghurt, sour cream, cucumber water, mustard, dill and pepper. Cut apple, onion and cucumber finely.
Knock schnitzel thinly between foil, salt and pepper. Prepare flour, scrambled eggs and crumbs.
Flat-knock schnitzel, salt, pepper and lightly flour. Fry briefly from both sides in clarified butter and warm up.
Boil broth with carrots, leeks and celery and allow to rest for a few minutes. Season the broth with salt, pepper and nutmeg.
Peel the boiled potatoes in their skins and cut into even slices. Leave out bacon in the pan slowly and remove it as soon as it is crispy.
Orzo is cooked with onion in vegetable broth and then finished creamy with spinach, feta, lemon and herbs. Stir frequently and dose fluid as needed because Orzo gives off starch; add spinach and feta only at the end.
Melon-Gurken-Gazpacho is a cold summer soup made of honey melon, cucumber, yoghurt, lime, mint and olive oil. It is finely pureed and served well chilled.
Mango avocado salad with lime is a fruity summer salad without stove. Mature mango, creamy avocado, cucumber, red onion, mint and lime dressing are freshly mixed.