Our Recipes

1 Hokaido Pumpkin (small)
2 fennel
1 onion
2 tomatoes
1 clove of garlic
20g fresh ginger
250ml cream
100ml water / vegetable stock
12 St. lasagne sheets
2 tsp. ghee
1 bunch of parsley
1 tsp. cumin, curry leaves

Pinch of salt, chili, turmeric, curry, mustard seeds, some lemon juice, some horseradish

Finely dice the onion, ginger and garlic.
Clean, deseed and prepare the pumpkin and prepare the fennel.
Place in a preheated pan with ghee, brown all of the whole spices, then add the onion, ginger and garlic and briefly sauté everything.Now add the fennel and the pumpkin, deglaze with water and pour the cream on. Add the ground spices and let boil lightly for approx. 10 minutes.
At the end, add the cut parsley and take off the heat. Purée with a blender and season somewhat more spicy, as the lasagne sheets absorb some of the spice. Now layer the pumpkin puree and the lasagne sheets alternatingly.

Sprinkle some ghee over the top and bake in the oven for approx. 40 minutes at 140-160 C.

Tip: Let cool briefly before cutting, as otherwise the lasagne will be too runny.

Variantion: Add a little horseradish while boiling.

4 flank steaks
600g boiled potatoes with skin
100ml cream
100g sour cream
150g plain yogurt
150g  mayonnaise

Salz und Pfeffer
Chopped herbs (parsley, coriander, chervil,
chives, tarragon)

300g green Kenya beans (French green beans)
8 slices of streaky bacon
Summer savory
Fleur de sel

Black peppercorns, white mustard seeds,
coriander seeds, lovage seeds, Mugwort (wormwort), some white wine and herbal
vinegar, 1 clove of garlic and some rapeseed oil
for the marinade.

Lightly grind the peppercorns with the mustard seeds and coriander seeds in a pestle and combine with the other ingredients. Rub the marinade into the flank steak and then cover with aluminium foil and let marinade in the refrigerator overnight

Boil the potatoes in their skins ensuring they are cooked but still firm to the bite and put them into a large bowl, then mix with the mayonnaise, sour cream, yoghurt and the cream to your desired consistency.

Afterwards season with salt, pepper, finely chopped garlic and the herbs and again allow to stand in the refrigerator overnight.

Boil the Kenya beans in salt water until they are firm to the bite and cool them with iced water, then arrange the slices of bacon on the counter approx. 5 cm apart and with approx. 6-8 slices next to each other. Place the beans on the bacon and roll them up.

Let the flank steak set approx. 30 minutes at room temperature, then flash grill it for 2 mins.

To obtain a diamond pattern, turn 45 degrees and continue to grill for approx. 2 minutes with a lid on. Use the same procedure to grill the backside of the steak. Now brown the wrapped beans and season with salt, pepper and some summer savory.

Move the grilled steak and the beans to an indirect zone on the grill and allow to rest (not over 78°C). After 5 minutes, finish grilling the steak in a hot grill and then allow to rest for 2 more mins.

Meanwhile arrange the potatoes in skin with some cream on plates, place the beans next to them and cut the steak against the fibre into fine slices and arrange. Season with fleur de sel…

6 green tea bags
12 cl ginger syrup
12 cl mango syrup
2-3 scoops (handfuls) of ice cubes
(depending on the size of the carafe,
1 freshly pressed lemon)

Optional:
1/2 lemon
1/2 lime

Allow the green tea to boil briefly and then throw away the water to filter out the bitter substances. Re-boil the tea and allow the tea to draw for 5 mins. Meanwhile add ginger syrup, mango syrup, the freshly pressed lemon and ice cubes to the carafe. Add the prepared tea and top up the carafe with cold water. Stir well and enjoy this treat cool! Optionally, half a lemon and lime can be cut into slices and added. This is particularly good to help counteract the sweet taste.