For the horseradish pasta with smoked salmon pesto, grate the horseradish very finely and mix with the other ingredients for the pasta dough. Add water gradually and knead until a smooth, compact dough is formed. Wrap dough in plastic wrap and let rest at room temperature for 1 hour. Then roll out with a rolling … Read more
Gently beat the egg yolks with olive oil. Dilute with a little cucumber vinegar. Then add the remaining ingredients and mix well. Refrigerate the marinade for some time before use.
Mix Qiminaise with the Quick Chef (knife insert). Add apples, onion, sugar, cayenne, garlic, gherkins and the matjes fillet and mix/chop well. Season to taste with salt and pepper. Allow to chill well. Stir with a spoon before serving.
Shake out the rose petals well, do not wash. Separate the petals generously from the calyx. Spread them out on paper towels and check again for any insects. First, chop the rose petals well, in a blender cup. Gradually add the sugar and continue blending. If desired, sift out the remnants of the flowers. Spread … Read more
For the bean salad with tomatoes, remove the beans from the pod and blanch (scald) briefly in salted water. Rinse in ice water and peel. Blanch the tomatoes as well, peel off the skin, remove the seeds and cut them into eighths. Finely chop the scallions and cut the sardines into bite-sized pieces. Remove any … Read more
Wash potatoes and boil in salted water for about 25 minutes. Hard boil egg in about 10 minutes. Wash and clean radishes and cut into fine sticks. Wash chives, dab dry and cut into rolls. Peel egg, dice finely and mix with brunch, radishes, chives, milk and lemon juice. Serve with matie fillets and potatoes.
For the bean salad, place the beans in a colander to drain. Cut the onions into thin rings, pluck the marjoram leaves from the stems, wash and shake dry. Put the drained beans in a bowl, spread the onions, add the marjoram leaves, balsamic vinegar and pumpkin seed oil, stir gently and season with salt … Read more
For the pasta with ricotta and arugula pesto, save some of the basil and arugula as garnish. Cut the basil and arugula into coarse pieces, roast the pine nuts in a pan without oil until golden brown. Puree all the ingredients in a food processor or with a mortar not too fine, add the olive … Read more
Peel the white asparagus whole, the green asparagus only the lower third and cut diagonally into pieces. Bring the stock, sugar and butter to the boil, add the white asparagus first and then the green asparagus after 5 minutes and cook for a further 5-10 minutes, depending on the thickness of the spears. Pat the … Read more
For the horseradish spread, peel the horseradish and tear it on the vegetable grater. Stir the butter until creamy. Cut the smoked meat into small cubes. Mix the ingredients in a bowl and season the horseradish spread with salt and pepper.