Delizma 
For the chestnut-red cabbage strudel, preheat the oven to 190 °C. Drain the red cabbage, chop the chestnuts and mix with breadcrumbs, eggs and flour. Season the whole mixture well (salt, pepper, possibly cinnamon). Put 2 sheets of strudel on top of each other and butter them. Spread the red cabbage mixture on the dough … Read more
Prepare a béchamel sauce with butter, flour and milk. When it has cooled down, stir in the egg yolks, salt and add the egg whites. Bake 4 pancakes in a frying pan. Three of them are covered with chopped mushrooms, the fourth one is put on top. The whole thing is baked again in the … Read more
For the kale smoothie, first peel the vegetables and fruits and cut them into smaller portions. Put a handful of cilantro and a handful of kale in a blender with the remaining ingredients and chop until the kale smoothie has the right consistency.
Whisk the oil in a shallow bowl with pepper and lime zest. Pull the fillet all around through the spice oil and marinate in it (with cling film with the lid closed ) for one night in the refrigerator. (Note Michelle: Does not have to pull the entire night. After just a few hours, the … Read more
For the chocolate pear dream, beat the egg whites until semi-stiff. Beat the yolks, sugar, vanilla sugar, water, oils and rum until creamy. Sift the flour with the cocoa and baking powder and carefully stir in. Finally, fold the beaten egg whites into the batter. Pour the batter into a greased, rolled-out cake pan (20 … Read more
Spread out the veal spaetzli and drizzle with a little juice of one lemon. Season with salt and pepper. Place a slice of prosciutto on top of each pastry. For the filling, mix the double cream cream cheese with the very finely chopped sage leaves and the plucked thyme leaves. Spread the mixture evenly on … Read more
Stifado is a goulash-like beef dish from the Greek cuisine. The special thing about it is the spicy sheep cheese. A meal for those who prefer hearty dishes. Heat oil strongly in a large shallow roasting pot, add meat. Roast in 10 minutes until crispy brown all over. Add paradeis pulp, water, red wine vinegar, … Read more
For the coconut shrimp, finely dice the onions and cut the cucumber into bite-sized strips. Put on the rice and cook over low heat for about 20 to 30 minutes, depending on the type. A few minutes before the rice is done, saute the onions and curry paste in oil over medium heat until translucent. … Read more
(200 grams of cheese per person) The caquelon is rubbed with one (or if you prefer, several) clove(s) of juicy garlic. Now comes the most important thing: the cheese. You take the fondue special mixture as above per person 150-200 grams (for strong eaters 200 grams). Mix the already grated cheese with a flat tsp … Read more
