Snackala

For the mushroom germ dumplings mix yeast in the lukewarm milk, add flour, sugar, salt, egg yolk and 30 g soft butter and knead for about 7 minutes until a smooth dough is formed. Leave to rise in the bowl, uncovered, in the appliance (at 40 °C for 20 minutes). Meanwhile, pluck off parsley leaves … Read more

For the poppy seed noodles, form the potato dough into thumb-thick rolls, cut into nut-sized pieces, roll by hand on a floured board into oblong noodles (they should be bulbous in the middle, pointed at the ends). Boil in salted water for about 4 minutes (until they float on top), remove from water, drain and … Read more

For the lettuce hearts with pears, dolcelatte and mustard vinaigrette, first wash and quarter lettuce hearts. Wash pears, cut into wedges and store in lemon water. Pluck the dolcelatte into pieces. For the dressing, whisk all ingredients in a jam jar. Lightly fry lettuce hearts in a little olive oil. Arrange lettuce hearts, pears and … Read more

For the strawberries with green pepper and Grand Marnier, drain green pepper well in brine and chop coarsely. Soak freeze-dried green pepper in a little water and then roughly chop. Then cut the strawberries in half if needed and marinate them with some powdered sugar as well as lemon juice. In a frying pan, cream … Read more

For the spaetzle pan, cut bacon into narrow strips, place in a frying pan and fry over medium heat. Clean young onion and cut into rings. Add to bacon, fry a little. Add spaetzle and fry until crispy, season with salt and pepper.

Peel and finely dice the shallots. Roast the pine nuts in a frying pan without fat until golden brown. Heat 20 g butter and sauté the shallots until translucent. Add the long-grain rice and sauté until slightly translucent. Extinguish with white wine and fill up with 200 ml hot stock. Season with salt and pepper. … Read more

For the spaetzle with bacon and cheese’ bring spaetzle to a boil in a pot. Sauté the onion in a large pan with butter until golden, chop the bacon, add and fry as well. When the spaetzle are done cooking, strain and add to the pan with bacon and onion. Season with salt and pepper … Read more

Peel pineapple and oranges and cut into pieces. Wash carrots and cut them as well. Press all ingredients through a juicer. Pour the finished juice into glasses and serve.

For the spaetzle, quickly knead all ingredients into a tough dough. Bring water to a boil in a large pot and then add salt. Press the dough through a spaetzle strainer and cook in the simmering water for about 8-12 minutes until they float to the surface.

For poppy seed croissants, heat 1/8 l milk. Dissolve yeast in it and mix with approx. 200 g flour to a dampfl. Cover and let rest for about 1/2 hour. In the meantime, liquefy the butter. Mix the yolks, sugar, rum and the remaining milk. Add to the dampfl together with the remaining flour and … Read more