Preheat the oven to 160 °C for the coffee and chocolate cake. Grease the cake pan well. Cream butter or margarine with sugar and vanilla sugar. Add the eggs one after the other. Melt the chocolate over steam and mix in with the liqueur. Mix flour with baking powder. Fold in alternately with the nuts. … Read more
For the coffee dark chocolate, melt the coconut oil in a water bath, add the sugar and stir until dissolved. Add the cocoa and stir for at least 5 minutes. Add the coffee powder, stir well and pour into ramekins. Chill the coffee dark chocolate in the refrigerator for at least 2 hours.
For the baked apple pascherln with caramel sauce, first mix the spices together. Knead the marzipan and nuts well. Cut the apples in half widthwise and cut out the core. Rub with the spices and fill with the marzipan-nut mixture. Place the four apple halves in an ovenproof dish and bake in the preheated oven … Read more
Peel the beet and cut into slices. Bring all ingredients for the broth to a boil together, add the beets to the boiling broth for 5 minutes. Remove with a sieve ladle and layer in boiled jars. Bring the broth to a boil again and pour boiling liquid over the beets. Close jars and refrigerate.
For the duck with apples and chestnuts, first preheat the electric stove to 225 degrees (gas mark 4). Rinse the duck and pat dry with kitchen roll. Cut the fat flaps into small pieces. Season the duck inside and out with salt and pepper, inside additionally with marjoram. Peel the apple and remove the core. … Read more
Spread the meat scraps with tendons, bones, skin and pork rind (there should also be a little bit of fat), together with the washed, well cleaned and chopped vegetables evenly in a buttered roasting pan. Add the spices and place in the oven heated to 250 degrees. Turn again and again until the meat and … Read more
For the salad with Sacher house dressing, mix Madeira with cognac, port wine, both types of vinegar, chicken stock, both types of oil, mustard, sugar and the spices. Mix the herbs into the dressing and let it stand covered for 2-3 hours. Then strain, taste and season as needed. Chop well-cleaned lettuce a bit and … Read more
For the green spelt and vegetable soup, clean the vegetables and cut into small cubes or slices, depending on the variety. In a saucepan, foam the butter and slowly sweat the onion cubes over moderate heat until light. Stir in the green spelt flour, sweat briefly and gradually pour in the soup. Stir vigorously so … Read more
Season the chicken breasts and seal them airtight in vacuum bags with some chicken stock. Bring water to a boil, remove pot from heat, place bags in the hot water and let steep for 8 – 10 minutes depending on size. Before serving, sear the chicken breasts in a non-stick skillet until crispy. Mix the … Read more
First, preheat the oven to 180 °C. Wash the chicken, dry well, season with salt and pepper. Peel and quarter the onion and slice the ginger. Drizzle a little oil in the belly. Stuff the chicken with onion, ginger and rosemary. Heat some oil in a frying pan, put the chicken in with the breast … Read more