500 g Lyon sausage
150 g Emmental cheese
6-7 Little pickles
2 Schallots
4-5 Summer radish
1 Red veg capsicum
Chives
8 TBS White wine vinegar
9 TBS Grape seed oil or walnut oil
150 ml Vegetable stock
3 TSP Dijon mustard
1 TBS Marple sirup
1,5 TBS Dill
A little bit of salt
A little bit of grounded black pepper
Pasta dough (backery, supermarket or self-made)
400 g Spinach
2 Medium-sized Schallots
3 Medium-sized Garlic cloves
2 Slices toast
75 ml Cream
200 g Ground meat, veal
200 g Sausage meat
100 g Smoked meat
Every 15 g italian parsley, lovage and chopped chives
2 Eggs
1 TBS Marjoram
Salt
2 TBS Breadcrumbs
2 TBS Butter oil
1 Pinch Nutmeg
1 Pinch black pepper
1 kg Waxy potatoes (Sieglinde, Cilena, Nicola, Selma...)
1 Medium-sized white onion (about 200 g)
1/2 TBS Dijon mustard
230 ml Fresh vegetable stock or cattle bouillon
4 TBS Salad oil (sunflower, peanut or corn oil)
3,5 TBS High quality white wine vinegar
1 TSP Salt and a pinch black pepper
15 g Chopped chives
1 TSP Butter
500 g Wheat flour, Type 550
1/2 Cube Backing yeast (about 18 g)
80 g Sugar, 1 Pack Vanilla sugar
80 g Butter
250 ml Milk
1 TSP Lemon peel (no synthetic flavor!!)
1 Egg, 1 Egg yolk for brushing
1 TSP Salt (7 g)
100 g Raisins, 50 g Flaked almonds
150 g Butter (cold)
120 g Powdered sugar
1 Pack vanilla sugar
2 Eggs
250 g Wheat flour Type 405, sieved
120 g Corn starch
1 Pinch salt
1 Pinch cinnamon (about 1/2 TSP)
750 g Curd (min. 20% fat)
125 g Sour cream, 200 ml Cream
50 g Corn starch
200 g Sugar
4 Eggs
1 TSP Backing powder
1/2 Pack vanilla blancmange powder
2 TSP Lemon juice, 1 TSP lemon peel
1 Vanilla pod
70 g Raisins