Ingredients 2 shallots 30 g ghee 400 g pumpkin 2 tbsp white wine vinegar 1 l beef broth (instant) salt, pepper, pinch of sugar 1 bottle pilsner beer (light beer) 200g sour cream 1-2 slices bacon (Speck) pumpkin seeds for decoration Cooking Instructions – chop shallots fine; saute in the hot ghee fast – cut [read more...]
Ingredients 800 g pumpkin (hokkaido) 250 g carrots 1 onion, butter 800 ml vegetable broth or water 3 oranges 90 ml heavy cream 1 tbsp creme fraiche salt, pepper, nutmeg, hint of sugar herbs such as parsley or chives Cooking Instructions – brush pumpkin thoroughly, cut in quarters, remove seeds and cut in cubes. – [read more...]
Garden cress is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as garden pepper cress, pepper grass, pepperwort or poor man’s pepper. The cress soup is easy to make and tastes yummy with zucchini. Ingredients Cress Zucchini [read more...]
Swabian dish which they serve in almost every Swabian “Gasthaus or Gasthof” (Gasthaus is a local restaurant with local specialties and home cooking such as “Gasthaus Krone” or “Gasthof Baeren” ). Spaetzle are a sort of pasta, some call them dumplings but they are special noodles which are available dried or make them yourself. Ingredients Lentils [read more...]
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