Recipes
Tortilla chips are covered with beans, corn, jalapeños and cheddar and bake only until the cheese is melted. Spread chips in a wide, not too high layer and serve salsa and stew separately so that they remain crispy.
Sweet potato slices are cut out as ghosts, seasoned with starch, oil and paprika and baked crispy in the oven. Cut the slices equally thick and place on the sheet by far; attach olive eyes only after baking.
Black beans and corn are heated with cumin, filled in crispy taco bowls and decorated with salad, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table to keep both fresh.
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.
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.
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.
Field salad is served with pear clefts, roasted walnuts, blue cheese and an apple vinegar-honey vinaigrette. Field salad must be dry; pear and dressing will only be added shortly before the meal, so that the leaves do not collapse.
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.
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.
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.
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.
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.
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.
Roasted ciabatta cubes briefly pass with tomatoes, cucumber, red onion, basil and red wine vinegar. The bread is intended to take in dressing, but still retain edges; therefore mix only shortly before serving.
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.
Dried tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse beans thoroughly and add tomatoes at the end so that the salad does not become watery.