Cooking with love ...
.....cooking with love:
Risotto with asparagus and rocket
Melt the butter in a pan and lightly fry the onions without browning. Add the rice and pieces of asparagus and braise till glassy.
Add the white wine and cook, gradually add the consommé or water. Stir regularly. The rice should only just be covered with the consommé. After about 10 minutes add the rocket, salt and pepper from the mill.
Before serving the rice add the butter and the grated cheese - Parmesan
You can garnish the risotto with Parmesan slivers and fresh rocket.
40 g onions, finely chopped
40 g butter
250 g risotto rice
500 g asparagus
80 ml white wine
600 ml consommé
rocket, salt, pepper, parmesan grated
2 tbsp butter
|Asparagus with bacon
Peel the asparagus from the head down holding the asparagus carefully in your hand so that it doesn't break, or place the asparagus on an upturned glass bowl to peel.
Cut off the dry woody ends of the aspaagus and group accoding to thickness.
Put in portions and tie in budles with kitchen twine.
Bring a large saucepan of salted water to the boil; add the butter, sugar, white wine and salt and then the asparagus. Cover (place white serviettes or kitchen papaer on the top so that the asparagus stays covered with water) and cook.
Cook the eggs for 7 minutes, place in cold water, peel and separate the egg white from the yolks. Place the egg yolks in a bowl with the mustard, salt, pepper and hote stock and mix well. Slowly add the oil, beating all the time.
Season with white wine vinegar and the stir in the chives and finely chopped egg whites.
Carefully remove the cooked asparagus from the pan with a skimmer or asparagus tongs, remove the twine and place on plates.
Sprinkle with the grated Parmesan cheese, melted butter and serve with the cooked ham, Bozner Sauce garnished with the chives and cress.
2 kg white asparagus
1 tsp butter
1 pinch sugar
2 tbsp white wine
1 tsp mustard
salt, white pepper from the mill
2 tbsp hot meat stock or water
50 ml oil
1 tsp white wine vinegar
1 tbsp chives, finely chopped
2 tbsp Parmesan, grated
50 g melted butter
8 slices cooked ham (bacon)
1 tbsp chives, finely chopped
1 tbsp cress
|South Tyrolean Apple Strudel
peel the apples, take out the cores an cut into small slices. Lightly brown the breadcrumbs in a pan and then fry in a little butter. Caramelise the sugar in a flat pan, add the aplles and butter and glaze for 2 minutes. Leave the apples to cool for few minutes and then mix with the breadcrums, sultanas, pine nutzs, almonds, walnutzs, rum, vanilla sugar, cinnamon and lemon peel.
Short crust pastry
Mix the softened butter with the icing sugar, lemon peel and vanilla sugar quickly to a homogenous mass so that no more butter pieces can be seen. Add the egg and cream, flour, sieved baking powder and salt and knead until smooth. Wrap in cling film and place in the fridge for about an hour.
Roll out the pastry to a 40 x 25 cm oblong on a floured surface, cut off two small strips from the long sides and set aside. Place the pastry on a baking tray covered with butter or baking paper. Place the filling on the pastry and roll up like a strudel. Brush with the beten egg and decorate with the strips that were put aside, place in a pre heated oven. When cooked, dust with icing sugar, cut into slices and arrange on a plate with the whipped cream. Garnish with the cinnamon and cranberry jam and serve.
600 g apples
30 g breadcrumbs, 1 tbsp butter
90 g sugar, 30 g butter
30 g sultanas, 20 pine nutz
20 g almonds, finely grated
15 g walnuts, 1 tbsp rum
1 pkt vanilla sugar, 1/2 tsp cinnamon
1/2 pinch lemon peel, grated
Short Crust Pastry
120 g butter
100 g icing sugar
1 pinch lemon peel, grated
1 pkt vanilla sugar
1 tbsp cream or milk
300 g plain flour
1/2 pkt baking powder
1 pinch salt
1 egg, 50 ml whipped cream, 1/2 tsp cinnamon, 50 g cranberry jam
Medium Rare Vension Hanch with potatoes "Schupfnudeln"
800 g vension haunch
2 tbsp oil for frying
100 g onions
50 g carrots
40 g celery
600 ml full bodied red wine
3 juniper berries, crushed
1 tbsp cranberry jam
1 tbsp cold butter
salad for garniture
salt and pepper from the mill
Free the deer meat from any sinews and season with salt and pepper. Heat some oil in a pan and brown the meat on all sides, add the sinews and any off cuts of the meat, the peeled and chopped vegetables and fry. Add some brown veal stock or water and place in the pre heated oven to cook. When cooked, take out the meat and wrap in foil with the herbs to rest. Add the tomato puree to the sauce, mix in, then add the red wine and the rest of the stock or water, the crushed juniper berries and cranberry jam. Cook the sauce for about 15 minutes until it has the desired consistency. Sieve and thicken with corn flour and cold butter if needed. Slice the meat and garnish the plate with some salad.
Side Order: Schupfnudeln
400 g potatoes
2 egg yolk
1 nutmeg grated
120 g flour
50 g butter
40 g breadcrumps
Cook the potatoes and mix the with the egg yolk, the nutmeg and the salt and let it cool down.
Add the flour, kneat it and form 5 cm long nudels. Cook in boiling salted water till they swim on the surface. The put them out with a spoon.
|Lasagne alla bolognose
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion 2 cloves garlic,
crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce)
cans tomato paste 2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
1/2 teaspoon salt
3/4 pound mozzarella cheese,
sliced 3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
|Lukewarm boiled shoulder of beef with vegetable strips
shoulder of beef
1 celeriac bulb
1 stem of leek
2 bay leaves
400 g shoulder (or neck) of beef, salt and a little parsley
1 celeriac bulb
1 stem of leek
1. Cut the onion and carrots in half and lightly fry in a tall pot. Add the celeriac bulb and leek, cover with water and bring to the boil. Add the meat, parslex, salt, peppercorns and bay leaves and simmer slowly for around 2 hours.
2. Remove the meat from the soup and allow to rest for 10 minutes.
3. Slice meat thinly, serve with vegetable strips and garnished with chopped chives.
|Spinach dumpling "Knödel" with ricotta
400 g spinach, blanched, well strained and mincedbroth
400 g ricotta
salt, pepper, freshly ground
1 pinch of freshly grated nutmeg
40 g grated parmesan
100 g wheat flour
40 g melted butter
40 g feshly grated parmesan
1. Mix well the spinach, ricotta, spices, parmesan and wheat flour to form a dough
2. Allow the ricotta dough to rest for around 15 minutes.
3. Using two tablespoons, (or only by hands) form gnocchi -knödel - from the dough and place into boiling salted water
4. Cover the pan and allow the gnocchi to simmer for around 10 minutes, then strain. Serve sprinkled with parmesan.
|wine soup of "Bozen"
1/2 l meat broth
5 fresh egg yolks
1/4 l cream
1/4 l white wine
1 stale white bread roll to make croutons
a little olive oil
salt and pepper, to taste
| Method1. Dice the bread roll, fry lightly in a little olive oil to make croutons and sprinkle with cinnamon.|
2. Warm up the meat broth.
3. Add the egg yolks, cream and white wine and beat over a low heat until the soup becomes creamy (do not bring to the boil)
4. Pour the soup into pre-heated soup bowls, sprinkle with croutons and a pinch of ground cinnamon.
|Spaghetti alla Carbonara
400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste
1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy.
Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
for 6 persons
70 g sugar
50 g Mascarpone
1 TL Rhum
1 EL liqeur Zabov
50 ml creme
12 pieces of biscuits Savoiardi
150 ml strong coffee
powder of cocholate
|preparation : |
- Mix well the eggs with the sugar
- The mascarpone cheese (cream cheese), the rum and eggnog give below the egg mixture and stir. Fold in the
- Interpret an arbitrary shape with the coffee-soaked ladyfingers and draufgeben about half of the mascarpone cream.
Another layer of soaked ladyfingers hang with, again covered with cream.
- Put in a refrigerator cold before serving and sprinkle with cocoa powder.