(4 servings as entrée) ‘Tom Kha Gai’ is a light, aromatic soup, of which one always enjoys a little bit repeatedly during a traditional Thai meal. In a large saucepan, bring half of the coconut milk to a boil along with galangal, lemongrass and lime leaves. Add chicken, fish sauce and sugar. Bring ingredients to … Read more
Soak the beans in water overnight. The next day, boil until soft, about 1 1/2 hours. Boil the potatoes, peel them and slice them while they are still lukewarm. For the marinade, finely chop the garlic and mix with pepper, salt, mustard and vinegar. Then slowly stir in the olive oil. Wash the radicchio first … Read more
Ingredients
For the cheese sticks, roll out the puff pastry and brush with egg (seasoned with salt, pepper and rosemary). Sprinkle grated cheese over the top, place a second puff pastry on top and press down a little. Brush again with seasoned egg and sprinkle with grated cheese. Press the cheese down again. Then cut the … Read more
For the nut shortcrust pastry, first beat the eggs with sugar until creamy. Mix in almonds, all spices and aromatics, add more almonds and powdered sugar as needed and quickly knead into a shortcrust pastry. Meanwhile, for the tart’l dough, beat the eggs with sugar until foamy. Mix in finely ground almonds, candied orange peel, … Read more
Sauté the leek in a frying pan with a little butter, transfer to a sieve and drain. Beat soft butter and yolks until creamy and stir in the cornstarch. Add well squeezed ricotta (it should have a crumbly consistency), bread rolls, grated lemon zest and sauteed leek to the creamed mixture form and mix everything … Read more
Defrost the puff pastry according to package directions. Blanch the spinach in enough salted water and then immediately rinse in cold water, drain and drain well, then blot a little. Season the spinach with salt, pepper and the crushed garlic and mix lightly. Place the puff pastry on a lightly moistened baking sheet. Melt the … Read more
First, sift flour and baking powder. Cream butter, sugar and salt. Gradually beat in the eggs. Alternately add flour mixture milk and mix well. Let rest for about 10-15 minutes before using. Brush the waffle iron with oil. When hot, pour about 2 tablespoons batter into the center, close and bake the waffles until crisp.
For the Wachau apricot-grape strudel, separate the eggs. Beat egg yolks with sugar, vanilla sugar and cinnamon until foamy. Beat egg whites until stiff and first mix with flour, custard powder and nuts before carefully folding the beaten egg whites into the yolk mixture. Spread the strudel dough, brush well with melted butter and spread … Read more
