Recipes

Delicacies you can make for yourself

White foamed tomato soup with baked shrimp

Ingredients (for 4 people):

  • 8 ripe tomatoes
  • 50 ml Gin
  • 100 ml white wine
  • Water
  • 1 Knorr stock cube
  • 1 pinch of salt
  • 2 tbsp sugar
  • 4 ready-to-cook shrimp
  • Olive oil for frying
  • Salt

Preparation:

Cut the washed tomatoes in quarters and place in a tall pot. Add gin, white wine, stock cube, salt and sugar; pour water to cover all the ingredients. Bring to a boil and let steep for 20 minutes. Mix and leave hanging in a sieve with a kitchen towel. Boil the liquid, remove from the stove and add cream and butter. Salt to taste and garnish with baked shrimp.

Green apple Risotto

Ingredients (for 4 people):

  • 300 g round grain rice (e.g. Carneroli, Arborio)
  • 1 l vegetable stock or dissolve stock cube in water
  • 70 g Parmesan cheese
  • 30 g butter
  • 4 green apples (Granny Smith)
  • Water
  • Sugar

Preparation:

Apple sauce
Wash the apples, peel if needed, cut in quarters and remove core. Cover the apples with water in a pot and add sugar as desired. Cook until soft and puree using a hand mixer, strain if needed.

Risotto
For the risotto, sauté rice in a wide pot. Pour in the broth little by little and let stand until the risotto is cooked “al dente.” Remove pot from the stove and add apple sauce as desired. Finally, mix in the Parmesan and butter to give the risotto a creamy consistency.

Tip: You can also add a bit of wasabi to the risotto. Blue cheese in cubes compliments the risotto very nicely.


Saddle of venison with celery-filled ravioli & caramelised chestnuts

Ingredients (for 4 people):

Saddle of venison

  • 700 g parried saddle of venison
  • Salt
  • Pepper
  • Seed oil for frying
  • 20 cooked chestnuts
  • Butter
  • Sugar

Pastry dough

  • 100 g wheat flour
  • 50 g semolina
  • 2 eggs
  • 1 tbsp olive oil

Filling:

  • 1 bulb of celery
  • 300 g cream
  • 250 g milk
  • Salt
  • White pepper
  • Nutmeg

Preparation:

Saddle of venison
Fry the meat in oil all round. Add salt and pepper and roast in preheated oven (160°C) for 12-14 minutes until it has a nice pink colour.

Pastry dough
Mix all the ingredients and knead until the dough is smooth. Chill for one hour before using.

Filling
Peel the celery root with a knife and cut in 1 cm cubes. Bring cream and milk to a boil in a pot. Add the celery and cook until soft. Puree the cream-milk-celery mixture in a mixer.

Caramelized chestnuts
Caramelize sugar until light yellow, add butter and toss the chestnuts.

Ravioli
Roll the pastry dough until thin (1-2 mm). Cut out squares and fill with celery puree. Brush the squares with water, put another square on top and press the edges together.

Cook the ravioli in boiling salted water for 4-5 minutes. Remove them from the water, drain and set on a plate. Slice the saddle of venison and serve with the ravioli. Set the caramelised chestnuts all around the plate.


Apple Strudel

Ingredients (for 6-8 people):

Dough

  • 200 g flour
  • Flour for rolling
  • 2 tlsp butter
  • 1 egg
  • 1 pinch of salt
  • 1 tbsp oil for brushing

Filling:

  • 1 kg hard sour apples
  • Skin & juice of an untreated lemon
  • 100 g raisins
  • 3 tbsp pine nuts
  • 70 g sugar
  • ½ tsp cinnamon powder
  • 2-3 tbsp breadcrumbs

Other Ingredients

  • Fat for the tray
  • Butter to brush the dough
  • Icing sugar for sprinkling

Preparation:

Dough
Pile 250 g flour onto a baking tray and push a hole in the middle. Add 2 tbsp melted butter, 1 egg and a pinch of salt. Mix the ingredients from the edge towards the middle and knead into a dough, adding about 100 ml lukewarm water little by little. Knead the dough well until it is smooth and elastic. Form a ball, brush with oil and place in a plastic bag. Leave for at least 20 minutes.

Filling
Soak 100 g raisins in a bit of water. Cut apples in quarters and peel, removing the core. Cut apple quarters in thin slices and place in a bowl. Mix in grated peel of 1 lemon, 2 tbsp lemon juice, 3 tbsp pine nuts, 70 g sugar and ½ tsp cinnamon powder. Allow to blend well. Shortly before filling the strudel, drain the soaked raisins and mix in with the apples as well. Preheat oven to 200 degrees, grease baking tray. To roll out the dough, sprinkle a large kitchen towel with flour. Next roll out the dough ball thinly with a rolling pin. Put the back of both hands under the dough and carefully stretch it in all directions until it is very thin.

Brush the dough surface thinly with melted butter and sprinkle with 2-3 tbsp breadcrumbs.  Spread the apple mixture evenly onto the dough, leaving a 2 cm wide edge all around. Brush the edge with melted butter, fold inwards over the filling.
Lift the kitchen towel from one of the longer edges and energetically roll the strudel. Set on the baking tray using the towel; then remove the towel. Brush surface abundantly with melted butter.
Bake in preheated oven for about 1 hour.
Let the strudel cool and serve sprinkled with icing sugar.

Aside from the tart apples, other types of tart fruit can be used for the filling. And if you prefer to bake the strudel in a roaster rather than on a baking tray: Pour 200ml cream and brush the dough with it little by little.

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