rea food

walderdbeer eichblatt salat … hibiscus olivenöl vinaigrette

geeiste gurkensuppe … ingwer hippe

erbsen rosen risotto … lachsforelle tempura

vanille nektarinen espuma … schokoladen madeleines

Tags: elfen essen, elfenmenü, elfs food, reafood.

my morel sauce is a bit fusion, but it seems everybody loves it …

i use dried morels, because i almost gave up on finding fresh ones anywhere in salzburg - and moreover they even have an even stronger taste.
after soaking them in a little lukewarm water i cut them into tiny bits. further i finely dice some shallot and fry them in a little oil until transparent. i add finely diced bacon, a twig of thyme

and after some time the morels and a bit later the soaking water and cream … then reduce it

in the end i stir in white miso and season to taste …
and spread it over asparagus and potatoes …

Tags: morchel, morel, reafood, recipe.

… schmeckt mit einem feinen frischen obstsalat oder zu einem guten kaffee,
als frühstück oder dessert …

ofen auf 180°c vorheizen.
350 g marzipan (min. 50% mandeln),
zeste einer halben orange und
einige tropfen orangenblütenwasser
in küchenmaschine langsam mit blatt schlagen.

6 bio eier, eines nach dem anderen, zufügen
und 5 minuten schlagen,
dann den besen verwenden und 10 minuten bei hoher geschwindigkeit schlagen, damit die masse sehr schaumig wird, wie ein sabayon …

währendessen 150g mehl und
½ tl backpulver mischen
und 100g butter schmelzen.

1el der masse hinzufügen,
dann mehl einsieben und auch butter unterheben.
in gebutterte formen einfüllen und 30 min. backen.
in den formen etwas abkühlen lassen und komplett abgekühlt in folie geben und dem pan di spagna mindestens 1-2 tage zeit geben,
um seinen guten mandelgeschmack zu entwickeln … geduld!

Tags: pan di spagna, reafood, recipe.

it is only these days that we can find and savour their lovely nutty taste … delicious
beech sprouts burst out of the forest ground …

raw their taste is not especially nice, but to add taste, you just have to roast them in a little oil and add a little good salt … and then they make a great accessory for fresh cheese salads … or with roasted bread in a herb soup …

but my current favourite is this … spread it on wild plant and bacon polenta …
how to …
finely dice a small onion or shallot and a glove of garlic,
slightly fry them in some vegetable oil, add polenta (60g per person) and slightly roast it,
then add vegetable broth and cream bit by bit stirring constantly with reduced heat.
later add finely diced tomatoes, pepper, cayenne pepper and chili
and just prior to serving some butter and wirld plant pesto …

in a seperate pan roast some finely cut bacon, add beech sprouts, a tiny bit of brown sugar and season with pepper and salt. spread onto polenta just prior to serving …
and enjoy …

Tags: beech sprouts, edible wild plants, polenta, reafood, recipe, wildpflanzen.

ready to order now …

Tags: flower, flower food, flower power, goi-cuon, maki, reafood.

Tags: reafood, tramezzini.

liked that cake … recently … it is such a healthy combination and delicious at once …

50g breadcrumbs
100g almounds, freshly ground
1 tsp. of baking powder
200g icing sugar
4 eggs
20 cl olive oil
orange and lemon zest (untreated)
whisp eggs and olive oil until fluffy
add sugar … little by little
and the other ingredients
fill into greased cake pan
and bake at 180°c for approx. 40 minutes

syrup
75g icing sugar
drained juice of 1 orange and ½ a lemon
heat until sugar has dissolved
add some cointreau
and spread over ready to eat cake

serve slightly warm with citrus fruit salad and vanilla whipped cream

Tags: cake, orange, reafood.

. it’s always been my love of little notebooks and to take down sketches and notes … so i have a moleskin and pen with me any time, because the best ideas will usually not evolve in front of the sceen or in my case, the pan. … take notes of ideas anytime

. cooking is a handcraft work to a large extent too, so while you extend your skills you will always meet new challenges … work to improve your basic skills

. everything is molecular cooking, so don’t overestimate the term and don’t fight it necessarily, as cooking has always naturally involved chemical reactions … be interested in the underlying chemical processes

. brainstorming or a white piece of paper and open mind are wonderful tools to develop out of the box ways … play with associations

. as i have raised my baby son at home up to now, i am always short of time, so i aturally had to come accross efficient ways to produce delicious food or substitute a product due to the inability to go shopping … and that made me create new things … make use of limitations of time or products

. replace and substitute products

. visit the local market with open eyes, integrate the plums just below the tree, employ what you find in the fridge … allow oneself to be guided by the product

. cooking seasonal food is good for you, utilising regional products is good for your environment, so … take into account seasonal and regional products

. be brave, let new ideas awake, but finallly remain objective – the taste has to be good, so at the same time … remain well grounded

to conclude … a funny experiment if you tend to have to much on stock at home … try living from what you have as long and good as possible for as long as you can … enjoy!

Tags: creativity, food philosophy, reafood.

there is food, or better tastes, you will never forget … or better say, if some food evokes this taste memory, you’ld be SOO happy.
when i was a pre-school child, my family would have spent holidays in mallorca … and apart from the pine-tree in summersun scent and the sea, the huge amounts of water melon … i just remembered this food. or to put it right, i rediscovered it in mexico, when i was eating tamales, which reminded me of the taste.

so now somehow some leftover green-cabbage, spring onions and a can of tuna just inspired me to try to aquire that taste.
that is an example of how limitations force you to be creative, but more about that later …

i finely diced spring onions and fried them in a little oil
with just a dash of brown sugar,
later i added some tomato puree,
grated some carrots and finely cut green cabbage, added and roast them too,
let cool down a bit and add canned tuna, smoked paprika spice, dried chili flakes or cayenne pepper, white pepper and sea salt to taste.

for the dough
put 12,5 grams of dry yeast into 450 grams of flour, add 250 ml lukewarm
and cover with some flour, leave for 20 minutes covered with a kitchen cloth
melt 50 grams of butter
and add to dough as well as 2 eggs and a pinch of salt, knead and again leave covered.

roll out, cut circles and wrap the filling into it.
bake at 170°c in the oven until golden brown.

enjoy … hot right out of the oven …
or also as a nice picnic food …

Tags: childhood-memory, empanadilla, kids-love-that, reafood, recipe, spanish.

if you don’t have an icemaker or paco jet at hand …
this is a simple minute-made recipe for a delicous and light summer dessert
…
just half freeze rasberries, add powder sugar and some vanilla to taste and
go through with a blender
enjoy immediately …

Tags: easy-recipe, reafood, recipe, seasonal, sweet.