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BÜNDNER CAVIAR

CAPUNS

BECKIBRATEN

PIZOKEL

BLUEBERRY DESSERT

TATSCH

RECIPES

BÜNDNER CAVIAR

Ingredients for 1 person

• 30g barley (Gerste)

• aromatics (thyme branch, bay leaf)

• 60ml vegetable stock (Gemüsefond)

• 12g ghee

• spices (pepper, nutmeg (Muskatnuss), coriander (seeds or ground), caraway (Kümmel) (seeds or ground), fennel (seeds or ground), salt)

• herbs, approx. 4 handfuls (flat leaf parsley (Petersilie), chives (Schnittlauch), spinach leaves, celery green)

• 12g soy sauce

• 1/4 tbsp miso

• 1-2 king oyster mushrooms

• Gomasio (roasted black sesame seeds with salt)

• 1/2 tomato

Working steps

1. Prepare mushrooms

2. Fry the barley with aromatics

3. Add the vegetable stock and season

4. Mix the herbs with the vegetable stock

5. Cooking miso soy reduction (tomato fresh)

6. Let rest at 80 ° C

7. Make the sauce

8. Carve the meat

CAPUNS

Ingredients for 1 person

• 25 chard red

• 25g chestnuts

• 75g potato

• spices (pepper, nutmeg (Muskatnuss), coriander (seeds or ground), caraway (Kümmel) (seeds or ground), fennel (seeds or ground), salt)

• herbs (parsley (Petersilie), chives (Schnittlauch), thyme)

• 10g dried meat, bacon

• 1/4 tbsp butter

• 5g mountain cheese

• 75ml sunflower or cashew butter or tiger almond milk (or plant cream as a whipped cream substitute or whipped cream)

• 1/4 pc spring onion

• Porcini mushroom boullion or vegetable stock

Working steps

1. Blanch the Swiss chard

2. Boil potatoes and chestnuts until soft and mash, add butter

3. Season to taste with herbs and spices

4. Make nut milk

5. Roll capuns and shape

6. Stew the onion, make the sauce, and gratinate in the oven with cheese

BECKIBRATEN

Ingredients for 1 person

• 200g dressed meat (mayor's piece or beef steak)

• 25g onion

• 100g of seasonal vegetables

• spices (steak pepper, mustard, cardamom, juniper (Wachholder), Bockshornklesamen)

• herbs (rosemary, sage (Salbei), thyme)

• 10g bacon

• 1/4 tbsp butter

• 5g stock

Working steps

1. Prepare rub and massage meat

2. Prepare vegetables

3. Fry the meat and vegetables

4. Put in the form and cook in the oven at 180 ° C for 10 minutes

5. Reduce the temperature to 120 ° C and cook up to a core temperature of 55 ° C

6. Let rest at 80 ° C

7. Make the sauce

8. Carve the meat

PIZOKEL

Ingredients for 1 person

• 100g flour mixture fresh (buckwheat, rye and spelled semolina) (or just spelled semolina)

• 50g whole egg (approx. 4 whole eggs)

• 50g water

• spices (pepper, nutmeg (Muskatnuss))

• Chrut (cabbage (Kabis), chard (Mangold), leek greens (Lauchgrün) or spinach (Spinat)) (leafy vegetables)

• 10g Landjäger or Salsiz

• 1 tbsp butter

Working steps

1. Grind and mix flour

2. Cut salsiz

3. Prepare the Spätzli batter and let it rest

4. Vegetables and prepare

5. Scrape the Pizokkel and let it cool down

6. Saute the vegetables in the pan

7. Admit Pizokkel

BLUEBERRY DESSERT

Ingredients for 1 person

• 50g blueberries

• 2g honey

• 50g water

• spices (orange peel, thyme)

• 3g starch (Stärke)

• 25 sugar brown

Working steps

1. Mix all ingredients except honey

2. Boil until it binds

3. Let cool down below 40C °

4. Add honey

TATSCH

Ingredients for 1 person

• 1 pc eggs

• 2g pear (molasses from pears or apples)

• 50g cream

• spices (cinnamon, turmeric (Kurkuma), vanilla)

• 50 flour

• 25g pear juice

• 1 tbsp ghee

• 1/4 g salt

• 1g baking powder

Working steps

1. Process all ingredients into a smooth dough

2. Strain and pour into the cream maker

3. Put the capsule on and blow it into the pan

4. Tearing