Recipes

Scrape the quinces with a dry tea towel and rinse. Peel the fruit, quarter, core, cut into sticks. Bring the quince sticks to a boil with the remaining ingredients, gently simmer over low heat until the quinces are soft. Fill the curried quinces into preheated storage jars and seal on the spot. Uses: In vegetable … Read more

All ingredients in the blender glass form and whisk hearty. Pour the shake into a tall glass and enjoy with a drinking straw.

Remove the stones from the plums and cut them into slices. Beat the egg yolks with the marzipan, sugar, juice of one lemon and grated zest until creamy. Add the crème fraîche, beat well and flavor with the plum water. Grease four gratin dishes with melted butter and sprinkle with sugar. Fill in the plum … Read more

Peel the pumpkin, mango and potatoes, remove the flesh from the stone of the mango, rinse the potatoes and cut everything together into coarse cubes. Peel and finely dice the shallot. Heat the oil, sauté the flesh and shallot, pour in the vegetable soup, cook for about 20 minutes and mash everything together. Peel ginger, … Read more

For the buckwheat-potato dumplings, cook the potatoes in steam, peel them and let them get cold. Press through the potato ricer. Dice the onion and bacon and fry together. Mix mashed potatoes, bacon, onion, buckwheat flour, eggs, milk, salt and spices until smooth. Allow to swell a little. Bring salted water to boil in a … Read more

In a medium frying pan, sauté the shallots and garlic in the butter and olive oil until soft. Add the long-grain rice and sauté briefly. Pour in the soup and simmer for thirty minutes with the lid on. In the meantime, briefly rinse the arugula and drain well. Put aside some nice leaves for the … Read more