The day before make a yeast dough from milk, yeast and flour and rise until bubbles form in the cracks. Cream butter, powdered sugar and flavoring ingredients, knead with steam to a firm dough and stir in fruit. Rest for half an hour, drag dough into three balls, place on baking sheet and proof in … Read more
Trim the lamb well (remove any tendons) and cut into cubes. Briefly scald the tomatoes, peel, remove the seeds and cut into small cubes. Cut the fennel and garlic into small cubes and sauté with the tomatoes and shallots in a little olive oil. Stir in tomato paste as well as chopped anchovies and deglaze … Read more
For the cooked trout dumplings, season the boned, skinned trout fillets with salt, pepper and lemon juice. Soak the breadcrumbs with half of the cream. In a pan, sauté the shallot cubes in a little butter, add white bread and sauté briefly, let cool, finely mince or cut in a food processor. Mix in eggs … Read more
For the kiwi sorbet, stir the sugar into the water, bring it to a boil and let it boil for about 5 minutes. Let the whole thing cool down. Cut the kiwis in half widthwise, get the flesh out of the peel, but leave a thin layer of flesh in the peel. Save the peels. … Read more
Mix sugar with butter, then add flour, pinch of salt, vanilla and egg. Quickly knead into a shortcrust dough. Roll the dough into a log, wrap in plastic wrap and chill for about an hour. Knead the dough repeatedly very briskly and form into small balls. Press in lightly with your thumb until a dimple … Read more
Separate eggs and beat egg whites until stiff. Beat yolks, sugar, soft butter and vanilla sugar until creamy. Squeeze lemon and grate peel. Mix in lemon juice, lemon zest, cinnamon, cloves, flour and baking powder. Fold in the snow and pour the dough into a greased and floured springform pan (26 cm). Bake in the … Read more
Soak plums and pears overnight. The next day, cut them into small pieces, removing the seeds from the plums and boil them in the soaking water for half an hour. Coarsely chop the nuts and cut the candied lemon peel, candied orange peel and figs into small cubes. Make a dampfl with milk and yeast … Read more
For the chestnut tart, quickly knead the ingredients for the shortcrust pastry together and leave to rest in the refrigerator, wrapped in foil. For the sponge dough, beat eggs with sugar until foamy, pour in oil and continue beating. Mix flour with cocoa and stir into the mixture. Beat well. Bake the mixture in a … Read more
For the mirabelle plum liqueur, bring the mirabelle plums, sugar and white wine to a boil in a saucepan. When the sugar is completely dissolved, let the mixture cool, then stir in the vodka. Now put everything in a large container and let it infuse for a week. Pour through a sieve and put into … Read more
For the Waldviertel potato dumplings cook potatoes, peel, press through a potato press while still hot and immediately knead well with the potato flour. Form dumplings and simmer gently in salted water. To be on the safe side, cook a test dumpling first and knead in some more potato flour if it starts to boil. … Read more