Crème Brûlée

For the crème brûlée, scrape out the vanilla pod and mix the vanilla pulp well with a little sugar. Mix the whipped cream, milk, the vanilla sugar mixture and the remaining sugar and stir until the sugar has dissolved. Add yolks and mix briefly with a hand blender. Let mixture stand overnight. Mix mixture again … Read more

Bengal Mustard Pea Pods

For the Bengali mustard pea pods, finely grind the mustard seeds and mix with 4 tablespoons of warm water. Add turmeric, paprika and 170 ml water and let rest for 10 – 15 minutes. Meanwhile, wash and dry the pea pods and cut them into pieces about 3 cm long. Peel the onions, halve them … Read more

Potato Salad without Onion

For the potato salad, boil the potatoes until soft, peel and cut into thin slices. Allow to cool a little. Generously pour oil over the cooled potatoes, salt, pepper and stir well. In a 250 ml jar or mug for the marinade, add a teaspoon of granulated sugar. Then fill about 1/3 of the jar … Read more

Kohlrabi Soup

Peel the kohlrabi. First slice, then dice. 2. Bring the clear soup to the boil, add the kohlrabi cubes and simmer for 10 min. Remove the kohlrabi cubes with a skimmer. 4. Peel the carrots, cut them into slices and simmer them in the clear soup for 10 minutes, remove them. 5. 2/3 of the … Read more

Venison Escalope in Hazelnut Breading

Mix white bread crumbs and hazelnuts. Beat the eggs. Fill crumb mixture, eggs and flour each into deep plates. Gently pound venison cutlets between two layers of plastic wrap until flat and season with salt. Fill a spice grinder with the spices and season the cutlets with them. Turn one at a time in the … Read more

Marble Cake with Nutella and Strawberries

For the marble cake with Nutella and strawberries, preheat the oven to 190 degrees. Cream sugar, vanilla sugar, juice of lemon and eggs. Mix oil and water as well as flour and baking powder. Add alternately the water-oil mixture and the flour-baking powder mixture to the egg mixture. Now pour half of the mixture into … Read more

Figs on Peach Prosecco Smoothy

Quarter the figs, drizzle with a tiny bit of Prosecco, set aside to cool. Toast the pine nuts in a non-stick frying pan until fragrant. Peel off the peach skin. Blend the peach flesh with the layered cheese (take curd cheese), 100 g each of pine honey and pine nuts and a little cinnamon in … Read more

Melanzane Tuna Ragout – with Black Pasta

Try this delicious pasta dish: Soak raisins in grappa. Dice tuna and melanzane. Heat olive oil in a frying pan, sear the diced tuna briefly, remove, season with salt and drizzle with juice of one lemon. Set aside. If necessary, add more olive oil to the frying pan, sauté the chopped onion until translucent, add … Read more