You should cook the sour cherries in advance: To begin, rinse and pit the cherries – in detail, then cut them in half, sprinkle with the sugar and let them draw juice for about an hour. When the sour cherries have drawn juice, transfer them to a small saucepan and fill with enough water to … Read more
Mince the bull meat and bacon well cooled and cut with spices (without parsley) and salt in the cutter until slightly cohesive, then add all the ice and cut until finely cohesive to about 12 °. In the last rounds, add the finely minced rinds and the chopped parsley. Pour into pork casings (diameter 28 … Read more
Mix chestnut flour, spelt flour and salt in a bowl. Make a hollow in the middle. Dissolve the yeast in a little warm water and add to the hollow with the remaining water. Knead into a dough and knead vigorously for 10 minutes. The dough has the right texture when it no longer sticks to … Read more
Loosen sauerkraut with a fork, then chop coarsely. Cut away the stem and leaves from the pineapple. Place pineapple upright on a board and use a sharp kitchen knife to cut the skin into small pieces from top to bottom. Cut fruit into quarters lengthwise, remove hard center core. Cut quarters in half lengthwise and … Read more
Soak the gelatin in cold water. Wring out the juice oranges, measure 1/2 liter of juice, stir with the sugar and boil once. Refine the juice with orange liqueur and juice of one lemon. Squeeze the gelatine and let it melt in the hot but not boiling juice. Peel the oranges, removing the white skin … Read more
For the currant porridge, mix the rolled oats with the vanilla sugar in a small bowl. Add the milk. Bring water to a boil and pour over the mixture. Cover and let swell briefly. Wash, de-stem and grate the fresh currant. Mix into the overcooled porridge.
Candied oranges: Cut oranges – unpeeled – very thinly into slices, either with a mandoline (vegetable slicer) or with a very sharp kitchen knife. Blanch the slices in boiling water for 1 minute and drain. Bring sugar to a boil with a cup of water, simmer orange slices in it for 15 min. on low … Read more
For 16 pieces: Heat flour, season with salt, mix with lukewarm milk, egg yolks, melted butter, rum, a dampfl of yeast, sugar, a little bit of flour and lukewarm milk to a not too firm dough. If it is too firm, add a little milk. Then beat the dough vigorously with a wooden spoon until … Read more
Roughly chop the onion and roast it with 3 tablespoons of olive oil until golden brown. Mix all ingredients into a firm dough and let rest for 30 minutes. Knead the dough again, form 8 balls, flatten slightly and brush with the remaining olive oil. Preheat the oven to 200 °C (hot air) and bake … Read more
Cut the venison fillet into 4 equal pieces, season with salt and pepper. For the lamb jus, roast the bones. Add the carrots, onions and celery, roast and brown. Add the paradeis pulp and roast. Change the saucepan and fill with water. Add the spices, simmer for 2 hours, strain and reduce to 1/2 l … Read more