Cutlet with Spinach Stuffing

Pasta dishes are always a good idea! Cut a pocket in the meat side of each chop, season inside and out with salt and pepper. Set aside. Heat 2 tbsp butter in a frying pan, sauté a clove of minced garlic briefly, add the spinach (cleaned, washed) and sauté. Season with salt, pepper and nutmeg. … Read more

Egg Liqueur Raspberry Tiramisu

For the egg liqueur raspberry tiramisu, defrost raspberries – if frozen. Beat the egg yolks with the powdered sugar, vanilla sugar and egg liqueur until foamy. Carefully stir in the mascarpone. Beat the egg whites with the granulated sugar until stiff and fold into the mixture. Soak the biscuits in the egg liqueur and line … Read more

Banana Bread

For the banana bread, preheat oven to 180 °C. Mix flour, baking soda, salt and cinnamon. Peel and mash bananas and sprinkle with lemon juice. Cream butter and sugar. Gradually add eggs and bananas. Knead mixture with flour mixture. Pour dough into greased loaf pan and bake for at least 1 hour (test with chopsticks).

Apple Pie with Nuts

For the apple pie with nuts, mix the eggs well with the sugar, vanilla sugar and melted butter (margarine). Mix the flour well with the cinnamon, baking powder and salt, stir into the sugar mixture and mix until smooth. Wash, peel and coarsely grate the apples (make sure not to grate the core). Stir the … Read more

Poppy Cake

For the poppy seed cake, beat the egg whites with a pinch of salt until stiff. Beat the yolks, powdered sugar, vanilla sugar and grated lemon zest until foamy. Add poppy seed oil and mix again briefly. Then add a small shot of rum and grated poppy seeds to the batter. Fold in 1 shot … Read more

Curd Cheese Raspberry Souffle

Preheat oven to 170-180°C. Whisk QimiQ until smooth. Add the low-fat curd cheese, egg yolks, sugar, cornstarch and lemon zest and mix well until fluffy. Beat the egg whites with the granulated sugar until very stiff and fold into the curd mixture. Mix raspberries with vanilla sugar, lemon zest and cornstarch. Butter souffle molds and … Read more

Overnight Bread

In the evening, mix the two types of flour with the salt and bread spice. Stir the yeast into warm water, then the room-warm yogurt and knead into a dough. Cover and let rise for about 1 hour. Then knead the dough briefly and shape into a loaf. Place in a floured proofing basket, place … Read more

Saucisson with Leeks and Potatoes in Steamer

Wash the leeks very well and cut them into narrow rings. Wash and peel the potatoes. Prick the saucisson a few times with a toothpick. Now layer everything on a perforated tray with a saucer and put it into the steamer. Steam in the steam program reduced to 90°C for about 65 minutes. Afterwards, salt … Read more

Kasnudeln with Wild Garlic Filling

For the Kasnudeln with wild garlic filling first prepare the dough. For this, knead flour, salt, egg, olive oil and a little water to a dough. Place in the refrigerator for at least 1/2 hour. In the meantime, prepare the filling. Boil, peel and mash the potatoes and finely chop the blanched and well squeezed … Read more

Taboule with Zucchini Salad and Rouget Filets

Can be largely prepared. A festive entrée, which can be topped with the apar rouget. Arrange the taboule and the zucchini salad in two heaps on each of the plates. Season the rouget fillets with salt, season with pepper and brush the skin side with a tiny bit of oil. Spread a tray with baking … Read more