Recipes

Rhubarb tart on a plate

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Rhubarb Tart

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Guest Recipes
Made by Hp. Portmann

Ingredients
 
  • 1 square or round puff pastry, as desired
  • 5 tbsp grated hazelnuts
  • 1 lemon zest 
  • 50 g liquid butter
  • 500 g red-skinned rhubarb
  • 1 tbsp of sugar

  • 3 eggs
  • 120 g of sugar
  • 20 g of vanilla sugar
  • 2.5 dl milk
  • 1.5 dl full cream

 

How to do it!

Preheat the oven to 220 degrees.

Roll out the dough on a little flour (approx. 33 cm Ø), place in the prepared tray. Prick the dough base tightly with a fork.

Spread the nuts, lemon zest on the dough base. Pour the liquid butter as well. Peel the rhubarb and cut in to pieces, place them on the nuts, sprinkle with sugar.

Mix the milk, cream, egg, sugar and vanilla sugar and pour over the rhubarb.

Bake: approx. 50 minutes on the bottom groove of the oven. This cake has a longer baking time because it has a slightly thicker consistency.

Let the cake cool after baking. Sprinkle with powdered sugar.

Ready to serve, enjoy!

 

 

Lentil stew with sausage served on a yellow stoneware pasta bowl

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Menu with Lentil stew “Lea Linster” & Shrimps with Garlic

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Guest Recipes
Made by Sönke Kahl

Lentil stew (Lea Linster)
 
Ingredients
 
For 4 servings
 
  • 300 g small green puy lentils
  • 1500 ml chicken stock
  • 1 onion(small)
  • 1 tbsp Butter
  • 100 g carrots
  • 150 g celeriac
  • 1 bouquet garni (1 bay spice, 1 thyme bouquet, 1 clove and 1 clove of garlic wrapped in 1 leek leaf and well laced up)
  • 200 g bacon(smoked)
  • 4 scalded sausages
  • salt & pepper
How to do it!
 

Let everything cook for about 20 minutes on a low flame, add a little water or broth from time to time. When the lentils are cooked, remove the bouquet garni and the bacon.

Let the bacon cool down a bit and cut it into large cubes without pork rind. Brew 4 boiled sausages in the form of boiling water and brew the sausages on the stove for about a quarter of an hour. I like to take two ladles from the soup, puree them and put them in the stew with the bacon. So the lentils become like a thick soup. Season well with salt and freshly ground pepper. 

Ready to serve, enjoy!

Lentil stew with sausage served on a yellow stoneware pasta bowl

Le Creuset Signature Cast Iron Round Black Casserole
Cooking pots on the stove
Lentils are cooked in a pot
Lentil stew is served with a sauce ladle
Shrimps with Garlic (S. Kahl)

Ingredients

For 4 servings

  • 250 g shrimps cleaned
  • 5 cloves of garlic sliced
  • salt and pepper
  • 1 tsp lemon juice
  • 1 tbsp of olive oil
  • some parsley

Marinate the shrimps with salt, pepper and lemon juice.
Heat the olive oil, then add the garlic.
Now add the shrimps and fry well, the garlic may still brown a bit, so it has more taste. Season the shrimps and garnish with chopped parsley.

Serve on a plate and serve with a piece of toast.

Enjoy!!

Aperitiv

Green mountain hill smoothie (S. Kahl)
Grüner Veltliner Wine from Vienna
Mangalica Salami (Hungarian salami)
Salted Chips

For 4 servings

  • 1 panicle of white grapes
  • Juice of 1 lime
  • 1/2 cucumber
  • Cored 1 green apple
  • 1 avocade pitted and peeled
  • some parsley
  • 5 mint leaves
  • 5dl cold water

Mix all ingredients in a blender (Nutri Bullet)

 

 

Kung Pao Chicken with Basmati Rice

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Szechuan Kung Pao Chicken with Basmati Rice

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Made by Alessandro Cipriano

Ingredients

For 4 servings

  • 450 g of chicken breast (boneless) remove the skin
  • 4 tbsp roasted peanuts (original), if not available, cashew
  • 6-8 dried red chillies, seeded and chopped
  • 3 tablespoons of oil
  • 5 slices of fresh ginger
  • 4 cloves of garlic, sliced ​​or chopped
  • 2 small stems of spring onion, please cut into strips

Marinade:

  • 2 tbsp cornstarch
  • 4 tsp soy sauce
  • 2 tbsp white wine
  • 1 tsp oil-sesame oil

Sauce:

  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp of Chinese black vinegar
  • 1 dl water
  • 1/2 tbsp cornstarch

Kung Pao is a hearty and spicy chicken dish with a delicious homemade kung pao sauce. I learned this dish from my dear master Mr. Wegmüller, among other wonderful Chinese recipes. I have wonderful memories, I have learned a lot about Chinese cuisine in the 3 years I worked with him. Kung Pao is one of my favorites. Of course there are many more dishes, more recipes will follow in the future. In the Chinese cuisine, the preparation of the ingredients gives more to do than finalizing the dish.  Mise en place is the be-all and end-all, no matter what kind of cuisine.

How to do it!
 

Cut the chicken into small cubes. Then add the marinade and marinate for a good 30 minutes.

Mix the ingredients for the sauce in a small bowl and set it aside.

Now let the wok get very hot with some oil, meat must always be fried very hot. Then quickly fry the chicken. Then take out of the wok and set aside.

Put some oil in the wok again. Then add ginger, garlic and chilli and braise briefly. Now add the chicken back in. After that, add the roasted peanuts or cashew nuts.

Do not let the meat cook anymore. Let it sit a little bit.

Finally add the sliced ​​spring onions.

Basmati rice ingredients:

  • 1 large cup of basmati rice
  • 1.1 / 2 cups of water

Basmati rice is very easy to prepare.

I would not salt the rice, mostly white rice is perfumed and it tastes much better on its own. Let the rice cook (covered) for 2 minutes and it is best to set the rice aside. It goes on by itself.

Your Kung Pao Chicken is ready to serve.

Arrange the meat nicely on a plate, garnish the dish with coriander and serve with the basmati rice.

A cool Tsingato beer is suitable as a drink.

Ready to serve, enjoy!

Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Kung Pao Chicken with Basmati Rice
Strawberry Banana Rhubarb Protein Smoothie

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Strawberry Banana Rhubarb Protein Smoothie

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Made by Alessandro Cipriano

Ingredients

For 2 to 3 servings

  • 8 strawberries
  • 1 banana
  • 1/2 small rhubarb stick
  • 2 tbsp pf low fat curd cheese
  • 20 g of protein powder
  • 2 dl of almond or soja milk

How to do it!

Cut all ingredients into small pieces and mix all the ingredients in a blender (I use my Nutri Bullet). Arrange in a glass, add a few pieces of strawberries and some chia seeds on top.

The health benefits of rhubarb include its ability to promote weight loss, improve digestion, prevent Alzheimer’s, stimulate bone growth, avoid neuronal damage, boost skin health, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.⠀

Ready to serve, enjoy!

Strawberry Banana Rhubarb Protein Smoothie
Strawberry Banana Rhubarb Protein Smoothie
Strawberry Banana Rhubarb Protein Smoothie
Strawberry Banana Rhubarb Protein Smoothie
Strawberry Banana Rhubarb Protein Smoothie
Shakshuka, Eggs in Tomato Sauce

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Moroccan Shakshuka – Eggs in Tomato Sauce

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Made by Alessandro Cipriano

Ingredients

For 4 servings

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 minced garlic cloves 
  • 1 chopped large red pepper
  • 2 cans diced tomatoes ca. 500g
  • 2 tbsp tomato paste
  • 1 tsp chili flakes homemade (in my case)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp sugar
  • salt and freshly ground black pepper
  • 4-6 eggs
  • fresh chopped parsley and or coriander to garnish

 

How to do it!
 

Heat the olive oil in a large pan, I used a Chinese wok. Now you can add the onion and sauté briefly, then add the garlic.

Now add the chopped peppers and continue to cook for a few minutes over medium heat until they have softened nicely.

Now add the tomato paste and tomato cubes, also add all the spices and sugar. Season with salt and pepper and cook gently over medium-high heat for 10-15 minutes until the mixture has boiled down properly. It shouldn’t be too runny.

Depending on the taste, you can adjust the spiciness or the sweetness.

Now open the eggs like a fried egg, put the eggs on the tomato mixture, well distributed. Cover and simmer gently for about 10 minutes until the eggs are cooked.

Finally, garnish with the chopped parsley and or coriander before serving. I also serve fresh, crispy braid.

Ready to serve, enjoy!

BBQ Swiss Dinner with Cervelat

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Campfire BBQ Cervelat, Swiss Tradition

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Made by Alessandro Cipriano

Ingredients

For 2 servings

  • 2 to 4 Swiss cervelat sausages or sausages of your choice
  • various salads as a side dish
  • baked potatoes if desired or bread
  • side dishes: everything you prefer for a barbecue
  • mustard 

 

How to do it!
 
In Switzerland we know this tradition from childhood. Our parents often went to the forest with us, where we grilled the sausages over an open fire.

Grill them over a #campfire as shown, either at home or outside. Go to the forest and find a good stick for cooking your Cervelat, sharpen the end with your knife and carve (cross) the cervelat on the ends. Stick it onto the stick. Once the fire is is ready, cook your cervelat over the fire until it’s browned and the ends are bending. You’ll love it. Childhood memories. What else you need? 

Ready to serve, enjoy!

BBQ Swiss Dinner with Cervelat
BBQ Swiss Dinner with Cervelat
BBQ Swiss Dinner with Cervelat
BBQ Swiss Dinner with Cervelat
BBQ Swiss Dinner with Cervelat
Lunch boost smoothie by Alessandro Cipriano

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Fitness Lunch Smoothie

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Made by Alessandro Cipriano

Ingredients

For 2 servings

  • 1 apple
  • 1/2 celery stalk
  • 1 orange
  • 2 large broccoli florets
  • 1/2 cup blueberries
  • 1/2 cup of raspberries
  • fresh ginger
  • 1/4 tsp ground turmeric
  • 1/2 tsp linseed oil
  • 1/2 knife tip of fresh chilli flakes (homemade)
  • 1 cup of cold water (ice water) makes smoothie nice and fresh

How to do it!


Cut all ingredients into small pieces and mix in a blender (I use my Nutri Bullet) with the water, linseed oil and the spices. Arrange in a glass, add a small piece of celery and a few blueberries on top.

It gives your immune system a kick for the day, it covers all vitamins. Ginger, chili and curcuma have also an anti-inflammatory effect.⠀

Ready to serve, enjoy!

Lunch boost smoothie by Alessandro Cipriano
Lunch boost smoothie by Alessandro Cipriano
Lunch boost smoothie by Alessandro Cipriano
Lunch boost smoothie by Alessandro Cipriano
Butter Plait wiht Puppy Seeds

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Butter Plait (Zopf) with Poppy Seed

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Made by Alessandro Cipriano

Ingredients

Recipe for 2 smaller plaits
For the dough

  • 5 dl milk
  • 100 g butter
  • 25-30 g fresh yeast
  • 1 pc egg
  • 1 egg yolk
  • 1 kg white flour
  • 1 pinch of sugar
  • 1 tbsp salt
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
How to do it!
 

Melt the butter (do not let it get too hot) and then remove the pan from the heat.

Add the cold milk and a pinch of sugar.
Weigh the yeast and dissolve it in the butter-milk mixture (this has just the right temperature).

Put the flour and salt in a bowl, add an egg and the butter-milk-yeast mixture and mix everything well.

Knead everything into a smooth dough.

Cover the dough with a damp cloth and let it double for about 1.5 hours.

Quarter the dough and roll out four strands. Cover the strands with plastic wrap and let it rest for 5 minutes. Now lay the strands diagonally on the table and braid them into a plait.

Form roses with dough remnants and garnish the plaits with them. Fasten the roses with egg yolk.

Dilute the egg yolk with a few drops of water and beat well.

Brush the two plaits with egg yolk and let them rest in a cool place for about 30 – 60 min. Sprinkle with poppy seed.

Preheat the oven  to 180 ° C convection oven or 200 ° C upper and lower heat. Brush the braids a second time with egg yolk and bake in the lower part of the oven at 180°C for 50-60 minutes.

Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.

Ready to serve, enjoy!

Alessi's New York Cheese Cake

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Alessi’s New York Cheese Cake

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Made by Alessandro Cipriano

Ingredients

Crust

  • 150 g graham cracker, digestive biscuits, or vanilla wafer crumbs (crush it in a food processor)
  •  2 tablespoons sugar
  • 65 g unsalted butter, melted

Filling

  •  900 g full-fat cream cheese, at room temperature
  •  225 g sugar
  •  2 tablespoons cornstarch
  •  4 large eggs plus 1 egg yolk , at room temperature
  •  120 ml heavy cream
  •  1 and 1/2 teaspoons vanilla extract
  •  Grated lemon zest from 1 small lemon (1 teaspoon)

Topping

  • 300 gr frozen raspberries
  • 75 ml water
  • 70 gr white sugar
  • 3 leafs gelatine

Edging 

  • Almonds, rosted and crushed
  • Pistachios, chopped
  • Lemon Zest, chopped        

How to do it!

 

Preheat oven to 180C

In a food processor, mix together cookies, butter and a pinch of salt, and pulse until finely crumbly.

Spray with oil the bottom and sides of a 20cm springform pan. Fold in the crust mixture onto the bottom and sides, and press firmly. Then refrigerate until ready to use.

In a bowl, beat cream cheese, together with sugar until light and smooth. Beat in the eggs, one at the time, mixing until just combined. Then stir in the lemon zest and a pinch of salt.

Wrap aluminium foil tightly around bottom and sides of the pan. Pour the filling evenly over the bottom of the pan. Then transfer the pan into a large roasting dish.

Fill the roasting dish with boiling water, halfway through the springform pan.

Bake for about 1h15m -1h30m or until the cheesecake hardly moves.

Remove the springform pan from the water bath, remove foil and refrigerate the cheesecake for at least 5-7 hours or overnight.

In the meantime, prepare the raspberry topping (I use my nutri bullet), add the raspberry, sugar and water and blend it for a couple seconds.

Soak the gelatin leaves in water. Then melt the gelatin briefly in a pan. Then spread the mass over the cake. Chill for another 3-4 hours.

Garnish the edge of the cheesecake with the roasted almonds. The chopped pistachios and lemon zest on top. Ready to serve, enjoy!

Alessi's New York Cheese Cake
Alessi's New York Cheese Cake
Alessi's New York Cheese Cake
Alessi's New York Cheese Cake
Alessi's New York Cheese Cake
Alessi's New York Cheese Cake
Alessi's New York Cheese Cake
Alessi's New York Cheese Cake in preparation
Alessi's New York Cheese Cake ready to bake
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