Recipes

Meat: put celery, carrot, leek with bay leaf, juniper, peppercorns in a saucepan. Add brisket and fill with water, simmer on low heat until cooked. Now take out the meat, cool, cut into slices. Fry meat slices briefly on both sides in hot clarified butter, season with pepper mill, put meat aside. Roast potatoes: fry … Read more

For the pointed cabbage with ham-cream sauce, clean the pointed cabbage, remove outer leaves if necessary and finely shave the cabbage with a cabbage slicer or sharp knife. Cut the ham into fine cubes and the spring onions into rings. Boil salted water in a saucepan, add cabbage and boil briefly. Strain (reserving some of … Read more

Rinse and clean the vegetables. Cut sugar snap peas into pieces, carrots into small cubes. Cook sugar snap peas in boiling hot salted water for 4 min. Add carrots, cook for another 2 min. Drain, quench when cool. Rinse shrimp tails, peel and remove shells. Fry shrimp shells in hot fat. Extinguish with vermouth and … Read more

For the macaroni casserole with salmon, first cook the pasta in salted water until al dente. Drain and rinse with cold water. Grease a loaf pan. For the dough, knead all the ingredients. Roll out the dough large enough to line the mold you are using. Pour the dough into the mold. Trim the macaroni … Read more

After the appearance of the potato, the preference for groats began to wane, but it never completely died out. Today’s Polish cuisine holds in high esteem buckwheat groats served with roast beef and, exceptionally, with roulades, wheat groats and Krakow groats, which are delicate in flavor. Concept: Buckwheat groats It is the most appreciated among … Read more

A culinary highlight of Mogul cuisine is lamb in aromatic cream sauce – and easy and quick to prepare: The ingredients all come together in a saucepan and stew leisurely until done. 1. finely grind ginger, onions, yogurt and almond kernels in a food processor (add a little crème fraîche or thick whipping cream if … Read more

…For dessert, Müller serves a passion fruit souffle with marinated citrus fruits. Stir the curd, the egg yolks and the syrup well with the salt. Whip the egg whites with the sugar until very stiff and fold into the curd mixture. Butter the ramekins, toss in sugar and shake off repeatedly. Without sugar, the souffles … Read more

Rinse strawberries in cool water, drain and remove the blossom. Cut into small pieces. Add the ice cream by the tablespoonful, add the apple juice and raspberry brandy and blend finely with a hand blender. Whip the cream until stiff. Fill cocktail into glasses, top with whipped cream and decorate with pistachios.