Tongue with Mushroom Puree and Black Currant Brandy

For the tongue, boil it in water and white wine with carrots, celery, onions, peppercorns and bay leaves until you can easily pierce it with a meat fork. Then immediately rinse with cold water, peel and cut into thin slices. Chop mushrooms and little young onions and sauté together in olive oil. Deglaze with white … Read more

Chicken Madras

For the Chicken Madras, cut the meat into bite-sized pieces and sear in hot oil in a wok. Remove the meat and keep warm. Peel and finely chop the onion and garlic. Peel the carrots and cut them into cubes. Wash the chili pepper, remove the seeds and cut into fine strips. Strain the pineapple … Read more

Nut Noodles with Baked Apple Cream

For the cream, wash the apples, cut the skin lengthwise and brush with butter. Roll in sugar and stew in the preheated oven for about 40 minutes at 180 °C until soft. Add a little apple juice if necessary. Let cool and press through a sieve. Season to taste with lemon juice and cinnamon. For … Read more

Hot Rolls – Filled

Place the flour in a suitable bowl and press a dent in the center. Crumble the yeast into the flour hollow. Roughly chop the raisins with a sharp kitchen knife. Add the salt, sugar, egg yolks, lemon zest, and butter in flakes and spread evenly over the top of the flour. Heat the milk and … Read more

Ox Trailing Roman – Coda Alla Vaccinara

Preheat the oven to 150 degrees. Season the pieces of oxtail with salt, season with pepper, turn them in flour on the other side, shaking off excess flour. Heat the oil in a large frying pan. Brown the pieces of oxtail in it at high temperature until they are browned properly on all sides. Put … Read more

Lasagna with Bechamel Sauce

For the ragout, remove the skin from the onion, scrape the carrot, clean the celery, chop it very finely together with the bacon and stir it well into the meat. Put the tomatoes briefly in boiling water, peel and puree them (if using canned tomatoes: just drain them). Slowly heat the butter in a saucepan, … Read more

Rhubarb Chutney

For the rhubarb chutney, heat the oil in a saucepan and sauté the finely diced onion together with the sugar until the sugar caramelizes slightly. Peel the rhubarb, cut into small pieces and add to the onions. Now extinguish with the red wine and stew until soft. Add white wine vinegar, finely diced fresh ginger … Read more

Spring Rolls of Liver Sausage with Sauerkraut – O.Koch

Spring rolls of liver sausage with sauerkraut and mashed potatoes Put on the sauerkraut, boil with the soup and white wine. Add bay leaf, pepper and bacon. Peel and coarsely grate the onion and potato, add to the sauerkraut and cook for about twenty-five minutes. Next season the sauerkraut. Peel the potatoes, soften them, press … Read more