Recipes
Puff pastry is spread with pesto, Parmesan cheese and dried tomatoes, rolled up, cooled and sliced until crispy. A short cooling time stabilises the roll; a sharp knife prevents the snails from being compressed during cutting.
Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream-glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean.
Boil chestnuts, onion and potatoes until soft with white wine and vegetable stock, puree and finish with cream and thyme. Bring the white wine to a boil and add the cream only after pureeing, so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated with mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not thicken.
Pre-cooked potatoes, peppers, mushrooms and corn are spread in pans and fried under raclette cheese. Cut the watery vegetables into small pieces and drain well so that the cheese browns instead of floating in liquid.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.
Feldleat with pomegranate is a festive winter salad without a stove. Feldleat, pomegranate seeds, orange, walnuts, feta and honey mustard dressing ensure freshness on the Christmas table.
Apple wedges are paired with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut surfaces from turning brown; do not use too much peanut butter to keep your mouths shut.
Cheese strips are placed around salt sticks as bristles, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thinly and insert the salt sticks just before serving to keep them crispy.
Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.
Tortilla chips are topped with beans, corn, jalapenos and cheddar and only cooked until the cheese has melted. Spread the chips in a broad, not too high layer and serve the salsa and sour cream separately to keep them crispy.
Slices of sweet potato are cut out as ghosts, seasoned with starch, oil and paprika and baked in the oven until crispy. Cut the slices equally thick and place them on the tray with a distance; fasten the olive eyes only after baking.
Black beans and corn are heated with cumin, stuffed into crispy taco bowls and decorated with lettuce, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table first to keep both fresh.
Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, so that colour, acidity and creaminess remain controllable.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne platters are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and let the lasagna rest before cutting it to form stable pieces.
Pizza dough is thinly topped with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and baked very hot. Spread the topping sparingly and preheat the tin completely so that the small pizzas become crispy despite the decoration.
Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible.
Orange peppers are cut out as a face and baked with a pre-cooked mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers should only soften and retain colour in the oven.
Roast the hokkaido, onion and ginger, boil in broth until soft and puree with coconut milk and lime. Add lime juice only after pureeing and cook coconut milk for a short time until bubbling, so that the soup remains round.
Roast sweet potato cubes with onion and cumin and boil until soft with tomatoes, beans and corn. Do not chop the sweet potatoes too small and thicken the chilli pepper without the lid to preserve the pieces.
Roast chestnuts in sage butter and add the pasta water in portions to prevent the sauce from becoming heavy or watery. Add the pasta water and the butter and the butter will be creamy.
Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.
Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.
Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable stock to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft.
Field lettuce is served with pear wedges, roasted walnuts, blue cheese and an apple vinegar and honey vinaigrette. Field lettuce must be dry; pear and dressing are added just before eating so that the leaves do not crumble.