Nomsphere

For the stewed tomato salad, wash the tomatoes and cut them in half horizontally. Place them on a baking tray with the cut side facing up. Drizzle with the wine and 4 tablespoons of olive oil. Peel the garlic cloves, cut them into thin slices and spread them evenly on the tomatoes. Salt, season with … Read more

For the soufflés, warmly beat the yolks with half of the sugar and the vanilla pod over steam. Then stir in the melted chocolate (Miele steamer 100 °C – 2 minutes) and the mocha. Beat the egg whites (with a pinch of salt) with the remaining sugar until stiff and stir in the yolk mixture. … Read more

For home sausages, mince pork and beef through the middle disk of the meat grinder. Mince one third of the meat mixture twice through the fine disk, mix with the rest of the mixture. Add ice water, season with salt, garlic, pepper and lemon peel and knead intensively. If desired, bind with the soaked, squeezed … Read more

For the salad with fried goat cheese, first wash the lettuce well and drain. Quarter the tomatoes, scoop out the avocado with a spoon and divide into bite-sized pieces. Lightly brown the pine nuts in a pan and let cool, then mix the ingredients together, add the dried cranberries. Season the salad with salt, pepper, … Read more

For the au gratin melanzani, rinse the melanzani in cold water and rub dry. Cut in half lengthwise and scoop out with a spoon. Cut the flesh into cubes. Brush the inside and outside of the hollowed out melanzani halves with olive oil and place on a baking sheet. Roast in the preheated oven at … Read more

Briefly scald the tomatoes, peel, seed and cut into small cubes. Marinate with the chopped garlic, chopped basil, balsamic vinegar and olive oil. Season with sea salt and ground pepper. Let everything marinate for about 1 hour and then drain in a colander. Drizzle the bread slices with some olive oil and toast them at … Read more

For the salmon tartare, finely dice the salmon. Finely dice the onion and mix with the salmon and the remaining ingredients and leave for 10 minutes. Meanwhile, dice the onion, pit the avocado and mash with lemon juice, salt and pepper and a little chili powder. Arrange the salmon tartare on the avocado cream.

Soak the gelatine in cold water, remove after a few minutes and squeeze well. Heat part of the orange juice, add the gelatin and stir until melted but not cooked. Now add the sugar. In a baking bowl, mix together the papaya puree, grated orange zest, lime juice and remaining orange juice, then strain the … Read more

Finely chop the onions and sauté in butter until translucent. Remove and set aside, add butter to the fat residue and quickly fry pork cutlets cut into strips in it. Deglaze with beer and beef broth, season with salt, pepper, bay leaf, clove powder and tomato paste and steam for 10 minutes. Add the peppers … Read more

For the char rolls, wash the fennel and cut into medium-thin slices. Chop the dill. Dissolve the saffron in white wine, giving it a rich yellow color. Put the fennel in an unperforated container, add salt and mix with the saffron wine. Stir the whole well. Steam at 100° C for about 12 minutes. Season … Read more