Chanterelles
Clean and wash the Chanterelles, cut the larger once into small pieces, heat the butter in a casserole, sweat the onions in it, add salt and pepper and stir it. Cook it covered for approx. 10 minutes. Add cream and cook it non covered, (reducing). Mix sour cream and flour, and add it to the chanterelles, finalize it with parsley, juice of lemon salt and pepper. Cook it for another 3 minutes.

Dumplings
Heat the butter and sweat the onion in it, add it to the bread cubes. Stir the eggs and add them also to the bread cubes, add hot milk to the bulk, agitate burly and add parsley. Cook salted water. Make – with wet hands – dumplings, hefty compact rotary, until the dumpling get a creamy smooth surface. Boil up the dumplings, let them infuse. Took them out of the water and serve them.

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Sheep´s cheese parfait
Mix the sheep´s cheese and the sour creme. Then add boullion and stir in 4 leafes of gelatine (soaked). Whisk stiff the cream and fold it in. Season to taste with salt and pepper. Put everything in the fridge for at least 4 hours. For the tomato-olive confit, carve the tomatos and heat them up for a short while in boiling water. Afterwards skin the tomatos and extract the pits. Cut the olives, tomatos and green onion into small cubes. Sweat the green onions in olive oil. Add tomatos- and olive cubes. Season with salt and pepper. Cool it for a while. Arrange the sheep´s cheese parfait on a nest of arugula and garnish with with tomato-olive confit.

ENJOY YOU MEAL!

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Preparation
Mix goat cheese with sour cream, salt and pepper. Stir in gelatine which has been dissolved in bouillon. Gently fold in whipped cream. Place the mixture in the terrine dish and leave to cool. Serve with fresh salad, olive oil and balsamic vinegar.

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Preparation
Stir milk, sour cream and flour smoothly, stir in whole eggs with a fork – until the yolk ruptures.
Then add a pinch of salt, a little sugar and the flavourings. Heat butter in the pan and pour in the batter (2-3 dm deep). Add the berries and put on the lid. Once the batter is cooked chop it up into small pieces and finish it off with some butter and the remaining sugar.
At the end flambé with Rum – then sprinkle with icing sugar and then it is ready to serve.

ENJOY IT!

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Preparing the cheese dumplings
Brown the butter with sliced shallots and add it to the bread cubes. Mix the mountain cheese (also small cubes), flour, lukewarm milk and spices with bread and shallots. Add now the eggs. Form the mass in small dumplings and press them between your hands and fry them slowly in concentrated butter.

Preparing the wild garlic sauce
Brown shallots and garlic. Deglaze with white wine and boil it with vegetables stock and cream. Add all spices. It should reduce approximately half. Mix it and strain through a sieve. Mix now Creme frâiche, mascarpone und wild garlic with the sauce.

Preparing the sauted white cabbage
Caramelized the sugar and add white cabbage and white wine. Flavour and let it cook. But not to long. At the end add the chopped chervil.

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Preparation
Mix the flour with the other ingredients in order in a mixing bowl and knead with the hand mixer (dough hook) to a dough. Cool for ½ hour.

Roll the dough about 3 mm thick and cut out discs (3 cm Ø). Give the slices on a lightly greased baking tray.

Whip egg whites and add the sugar gradually and beat until stiff (average sample). Fill the meringue into a icing bag with a medium smooth spout. Make a small dot as topping on the slices. Put the plate in the middle of a warm oven, bake at 120 degrees about 25min. Add the cold biscuits with hot jam together.

ENJOY!

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Preparation of lamb
Marinate the saddle of lamb with herb oil and garlic for 24 hours. Cut the meat into portions, add salt and pepper, sear meat in a hot pan and bake in the oven at 85° C until they are medium! (depends one size) Roast the sting beans (if they are fresh, boil them before in hot water) and the meat in garlic butter. Now they are ready to serve.

Preparation of potato gratin
Cut the potatoes into 2 mm thick slices. Boil cream, salt, garlic and nutmeg, add potato slices and cook until it become a creamy mass – stir continuously. Grease ovenproof dish with butter, fill it with the mass and sprinkle with cheese.
Bake in the oven (180° C) for about 35 minutes.

ENJOY!

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Preparation
Cook the potatoes, peel them and mash them with a potato
ricer. Let the potatoes cool down for a while. Mix them with
flour, semolina, egg and salt and knead them all.
Remove the core of the plum and put a piece of lump sugar in it.
Form a fat roll with the pastry and cut 8 equal slices. Put one
plum on each slice and form dumplings. (Take care that there are
no small cracks.)
Cook salt water and let the dumplings brew for about 12 minutes
with low heat. (Do not cover them!)
Roast the white bread crumbs with butter, sugar and vanilla
sugar.
Roll the dumplings in the crumbs and serve them with powder
sugar on top.

GOOD SUCCESS!

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