For the chateaubriand, mix well butter, parsley, chives, garlic and salt. Form into a roll with wet hands, wrap in plastic wrap and freeze. Coat the meat with oil, roast on the grill for 4 to 8 minutes. To serve, season the meat with salt and pepper. Place a piece of the herb butter on … Read more
Drain the corn well. Mix vinegar with mustard, salt and a little of the canned corn juice. Stir in the oil while whisking. Add the corn kernels to the dressing and let the corn salad sit for about a quarter to half an hour.
For the Schöberl, beat the egg whites until stiff. Add yolks, flour, salt and chopped parsley. Bake the Schöberl on a baking tray at moderate heat.
Carefully remove the bones from the fillets of gilthead seabream. Separate fillets from skin and cut fillets in half lengthwise. Cut the zucchini lengthwise into eight 2 mm thick slices. Heat 2 tbsp olive oil and fry the zucchini slices on one side until golden brown. Season with salt and pepper. Drain on kitchen roll. … Read more
For the Burgenland Semolina Cooking Cake, first bring water to a boil. In a suitable metal bowl that does not reach the water, mix eggs with sugar, butter, honey and cocoa with a mixer and whisk over steam for about 5 minutes. Allow mixture to cool. Sift flour with baking powder and knead into the … Read more
Halve the pumpkin, remove the seeds and cut into cubes. Sauté onions and peppers in butter, add spices, celery, carrot and half of the pumpkin cubes form. Fill up with clear soup. Make fifteen min at low fire and then add the remaining pumpkin cubes. Season with salt and pepper. Stir the stew well a … Read more
For the wild garlic gratin with spinach, sauté onion and garlic in hot clarified butter until translucent. Fry the oyster mushrooms briefly. Sauté spinach and wild garlic briefly, season with salt, pepper and sugar. Put everything into a greased gratin dish. Mix whipped cream with crème fraîche and eggs, season with salt and pepper and … Read more
For the pickled Camembert, cut the cheese into pieces. Peel the onion and cut into rings. Peel the garlic cloves and cut them into thin slices. Pluck the marjoram leaves from the stems. Roughly chop them together with the sage leaves. Layer the cheese cubes and the herbs and spices in prepared jars and pour … Read more
Sift the flour into a suitable bowl and make a dent in it. Crumble in yeast, mix with a little buttermilk and sugar. Cover and let rise in a warm place for about 15 minutes. Add salt, granola, curd, remaining buttermilk and fennel if desired. Knead into a smooth dough, let rise for 30 min. … Read more
Remove the skin from the onion and chop it. Mix just under half of the soy sauce and half of the sambal with a little bit of salt and rub the meat well with this mixture. Heat half the oil in a large frying pan and quickly brown the meat in it on both sides. … Read more