For the bean and lamb stew with cassava grits, soak the beans overnight, cook the next day in lightly salted water. Heat oil in a frying pan, season meat with salt and red pepper and brown well. Peel onion and cut into rings, also peel and press garlic, peel ginger and grate finely, add to … Read more
Fry Jausenspeck together with the onions in lard. Add soup and milk (or 750 ml water instead) and boil down for 3-4 minutes. Season well with salt, pepper and parsley. Stir in polenta or cornmeal and cook on low heat, stirring constantly (clockwise), for about 8-10 minutes until the mixture separates from the pot. Continue … Read more
For the mini quiche in the ham hock from the hot air fryer, mix milk, finely diced shallots, Emmental cheese, parsley, salt, pepper and the eggs in a bowl until well blended. Press the ham slices into muffin tins so that the bottom of the tin is covered. Divide the egg mixture among the ham … Read more
For the winter salad finely grate the carrot, radish and celery. Prepare a marinade from the juice, yogurt, salt and pepper. Mix the vegetables well with the marinade. Arrange lettuce leaves on a small plate and spread the winter salad on it.
For the Ringlotten Smoothie, wash the ringroots and cut out the seeds with a pointed knife, put in a blender with the ice cubes, add turmeric. Blend well and enjoy cold!
Place chicken in a gratin dish. Heat marinade ingredients in a small saucepan, stirring, until marmalade dissolves. Pour over chicken. Cover and refrigerate for one night (up to 24 hours). Turn once or twice to the other side. Remove chicken from marinade, with 6 tbsp marinade in a roasting tube form. Bring remaining marinade to … Read more
For the cream of pumpkin soup, cut the pumpkin flesh into large cubes, finely shred the onion, chop the garlic clove. Heat half the amount of butter, fry the onion and garlic in it until translucent. Add the diced pumpkin flesh, sauté for a few minutes. Season the pumpkin meat, pour in beef broth, simmer … Read more
For the Hokkaido pumpkin vegetables, cut the pumpkin into small pieces. Chop the onion and garlic. Sauté the onion. Add garlic and pumpkin pieces, season and pour water. Simmer for about 15 minutes, stirring in between. Add the cream and mashed potato powder and briefly boil the Hokkaido pumpkin vegetables again.
Cook the long grain rice according to package instructions. Peel the kiwi, cut roughly into cubes and finely puree with half of the cilantro in the Moulinette. Stir through with sesame oil, lemon zest, wasabi and a little salt. Season salmon fillets with salt and roast in hot oil on each sieve over medium heat … Read more
Using a meat tenderizer, pound the venison between two sheets of plastic wrap until tender and season with salt and pepper. Remove the crust from the white bread and dice. Rinse the parsley, marjoram and rosemary, shake dry and chop finely. Pluck the thyme leaves. Finely grind the bread cubes in a food processor and … Read more