Recipes
Fish fillets are fried briefly in butter and then finished in a mild sauce of shallot, mustard, cream, lemon and dill. Turn fish only once and do not cook the sauce strongly so that fillet and cream remain smooth.
Spätzle are heated with butter and cream, layered with mountain cheese and served with slowly browned onions. Melt cheese at low heat and brown the onions separately so that the Spätzle remains creamy and the topping crunchy.
Mushrooms need space and high heat, otherwise they give off water; some browned slices hold back as inserts.
Brat sausage slices are browned and served with a boiled sauce of tomatoes, tomato paste, curry, honey, vinegar and chilli. Tomato paste and curry powder briefly toast, then reduce the sauce and taste sweet and sour.
Pumpernickel is coated with horseradish fresh cheese and covered with cucumber, smoked salmon, dill and lemon. Dice cucumber dry and place the appetizers just before serving so that the bread remains firm.
Cheese is arranged according to intensity with grapes, nuts, crackers, olives, figsenf and baguette on a large plate. Temperate cheese about thirty minutes before eating, but place fresh and crispy side dishes only shortly before.
Stoned dates are filled with almonds, wrapped in bacon and baked crispy in the oven. Lay down the seam of the bacon and pick up honey only towards the end, so that nothing burns.
Mushroom heads are filled with a mixture of cream cheese, parmesan, garlic, parsley and crumbs and baked in the oven. Clean mushrooms only dry and do not press the filling too hard so that they brown and do not water the mushrooms.
Flammkuchenteig is thinly covered with pudding, onion and bacon, baked very hot and then cut into small appetizers. Spread the coating sparingly and completely preheat the baking tray or stone so that the thin soil becomes crispy.
Tortilla chips are briefly baked with beans, corn, jalapeños and cheddar and served with salsa, stew and coriander. A flat layer and separately served moist dips keep the nachos crispy longer.
Potatoes, leeks and onions are sautéed in butter, softly boiled in vegetable broth and partly puree with cream. Leave a part of the potatoes in place and add roasted onions on the plate to keep the soup structure.
Cooked shrimp, avocado, salad and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut avocado just before the layer and drizzle with lime.
Cooked lentils are marinated lukewarmly with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only bite hard and drain well; take in feta and pomegranate only after cooling.
Pre-cooked potatoes, mushrooms, peppers, corn and cucumbers are placed in raclette pans and baked under cheese. Drain the moist ingredients well and do not fill the pans too high to allow the cheese to brown.
Puff pastry is coated with pesto, parmesan and dried tomatoes, rolled up, cooled and baked in slices crispy. A short cooling time stabilizes the roll; a sharp knife prevents the snails from being pressed together when cutting.
Mürbeig is pressed in small forms and baked with sweated leek, egg-sahn cast and Gouda. Let leeks evaporate before filling and do not overfill the moulds, so that the bottom and casts cook cleanly.
Minced meat is mixed with egg, bread, onion, mustard and parsley, formed into small fricadelles and fry all around. Mix the mixture only briefly and fry a sample fricadelle before the rest of the seasoning is fixed.
Marons, onion and potato are softly cooked with white wine and vegetable broth, puree and finished with cream and thyme. Let the white wine boil completely and add the cream only after pureing so that the soup tastes round instead of alcoholic.
Pre-cooked potatoes, peppers, mushrooms and corn are distributed in prunes and baked under raclette cheese. Cut the vegetables into small and drain well so that the cheese browns instead of swimming in liquid.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicyly in the oven. The crust may brown while the salmon core remains translucent; check the cooking time early on thin fillets.
Potato slices are still marinated warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Add broth gradually, because potato varieties absorb different amounts; the salad should be juicy, not soupy.
Field salad with pomegranate is a festive winter salad without stove. Field salad, pomegranate seeds, orange, walnuts, feta and honey-senf dressing ensure freshness on the Christmas table.
Apple clefts are put together in pairs with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut areas from browning; do not use too much peanut butter to keep the mouths.
Cheese strips are placed as bristles around salt sticks, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thin and use the salt sticks only shortly before serving, so that they remain crispy.
Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy.