Delizma

For the matie salad, cut the matie fillets into 1-1.5 cm wide strips. Finely grate half of the beet and the peeled apple (preferably with a food processor). Mix with horseradish, mayonnaise, sour cream, cider vinegar and rapeseed oil and season with salt and pepper. Chop parsley, peel onion and cut into strips and mix … Read more

For the rosebud syrup, shake out fresh, un-wilted, fragrant rosebuds well, remove stems and yellow “hay” from the center of the bud, and place in a heatproof pot. Bring water and syrup sugar to a boil until the liquid runs clear. Pour over rose blossoms and cover immediately to prevent fragrance from escaping. Refrigerate for … Read more

For the Jerusalem artichoke soup, peel Jerusalem artichokes and cut into small pieces. Cut shallots and sauté in butter until light. Pour in soup, cook until soft, add cream and blend finely in a mixing glass. Season to taste with salt, pepper, nutmeg and 1 squeeze of lemon juice. To serve, add toasted almond kernels … Read more

First, cook pasta in enough salted water until al dente. Spread the dried tomato pesto over the pasta. Serve the pasta with tomato pesto with Parmesan cheese and freshly grated pepper.

For the Jerusalem artichoke soup, peel the onion and cut into fine cubes. Wash the Jerusalem artichoke, peel it and cut it roughly together (if the skin of the Jerusalem artichoke is nice and thin, it is enough to wash it well and cut it without peeling it)Melt butter in a pot and sweat the … Read more

For the horseradish meat, boil the piece of meat whole in the salted water flavored with vinegar and spices for 40 minutes. In the meantime, clean, wash and finely chop the carrots, turnips, celery and parsley root. Slice the onion and leek and add them to the pot together with the root vegetables and cook … Read more

Lightly crumble the yeast between your fingers and mix with the water. Add whole wheat flour, e.g. pumpkin seeds, salt and vinegar and mix to a dough. Grease a bread pan with butter and pour the dough into it. Brush with warm water and sprinkle as desired. Bake the bread in the oven for about … Read more

For the preserved chicken with wine stew chicken with root vegetables, peppercorns as well as onion in salted water until almost soft. Take the chicken out of the soup, remove it and divide the meat into pieces. Brown the flour in butter, pour some of the chicken soup and cook for 10 minutes. Pour in … Read more

First, mix the sour cream and crème fraîche well, add the horseradish as well and fold in the chives. Season the dip with lemon juice, salt and pepper.

For the dripping, mix all ingredients in a bowl to a smooth paste.hold the bowl over the boiling soup, let the dough run in thinly and stir often.the dripping with the soup only once briefly boil and enjoy hot.