Recipes

Sponge Cake Roulade Black and White

For sponge cake roulade black and white first beat the egg whites until stiff. Beat the yolks with the sugar and vanilla sugar until foamy. Then carefully fold in the flour and beaten egg whites. Spread half of the white mixture on a baking tray lined with baking paper. Color the rest of the mixture … Read more

Almond Raisin Cake

For the almond-raisin cake, boil the raisins with the wine and let cool. Finely grind the rusks in a moulinette. Preheat the oven to 170 °C (gas 1-2, convection oven 150 °C). Separate the eggs. Put the egg whites in the fridge. Beat sugar and egg yolks with mixer until creamy. Mix the rusks, almonds … Read more

Light Berry Punch

Sort out raspberries and blackberries, carefully wake, drain and put in a punch bowl form. Lemon rinse hot, cut the peel with a peeler small. Squeeze the juice. Cassis and juice of a lemon to the berries form and half an hour boil pull. Now fill up with chilled wine and tonic. Garnish with the … Read more

Venison Chops

Marinate venison chops in oil, lemon juice, marjoram and rosemary and leave to marinate in the refrigerator for a day, heat butter, finely chop onion and fry until translucent, dice bacon and fry, cut bell bell pepper into fine strips and fry as well, add bock beer, stir in paprika and bring to a boil, … Read more

Pumpkin Dumplings with Paradeissauce and Bacon

For the pumpkin dumplings with paradeissauce and bacon knead flour with the pumpkin puree and eggs with a food processor. Chop the parsley very finely and add it, as well as the herb salt. Let dough stand for about 1/2 hour. Put the paradeis sauce in a saucepan and heat over low heat. In a … Read more

Polenta with Leek and Feta Cheese

Heat oil, sauté garlic, onion, leek and spices, add cornmeal, stir, pour warm clear soup, bring to a boil and swell for about 15-20 minutes, season with salt (season again). Now alternate cornmeal, crumbled cheese and butter flakes in a buttered gratin dish. Sprinkle some of the feta cheese on top. Bake in the heated … Read more

Thuringian Dumplings with Venison Goulash

For the Thuringian dumplings, cut the rolls into 1 cm cubes and fry in butter. Remove the peel from the potatoes. Finely grate two thirds of the potatoes. Squeeze the potato mixture as dry as possible in a kitchen towel (a special press from Thuringia would be ideal for this…) and collect the potato juice. … Read more

Roasted Jerusalem Artichoke

For roasted Jerusalem artichokes, peel the Jerusalem artichoke tubers with a peeler and knife. The smoother the tuber, the easier it is to remove the peel. Store the peeled tuber in cold water until all the tubers are peeled. Put a little olive oil in a pan and add the dabbed and sliced Jerusalem artichokes. … Read more