Recipes

Pesto Genovese (basil pesto)

Pesto Genovese with pasta is my kids' favorite. Fresh, healthy and simply delicious. Not only with pasta is the Pesto Genovese extremely tasty but also as a spread on a toasted slice of bread or as an addition to a Calabrese salad.

The Pesto Genovese is versatile as an additive and enhances many dishes. Once prepared, a delicious pasta dish can be prepared in a few minutes.

German Potato Salad (swabian style)

This German potato salad from the region Swabia is one of my favorite side dishes for hot summer days and especially when grilling. Versatile as a side dish because it almost always fits. Most people like a healthy potato salad with a light dressing and even most children like to eat this side dish.

Sauce Béarnaise

The classic sauce for beef. The sauce Béarnaise must necessarily be prepared fresh. In the past, I have always avoided to prepare a sauce Béarnaise because I was afraid that I would not succeed. With the new method in the blender, I have a 100% success rate and now I can easily and simply prepare a sauce Béarnaise fresh when I want.

Original Wiener Schnitzel

The Wiener Schnitzel is par excellence the classic of Austrian cuisine. Everyone knows it, everyone likes it, but only a few know the simple tricks to prepare a real Wiener Schnitzel. Very important are the individual ingredients as well as the souffling during which the Schnitzel is deep-fried. Only when you get the bubbles of the breading during the frying, you have prepared a real Wiener Schnitzel.

Pasta Alfredo

For years during my childhood, I requested this Alfredo recipe from my grandmother as a birthday dinner. I got the idea of adding cooked ham to the Pasta Al Fredo from my grandmother. I then added some garlic myself and switched from the wide fettuccine to the thinner tagliatelle pasta. A very tasty and quickly prepared pasta dish.

Poussin with oven vegetables

A simple method to prepare a perfect roast chicken with garnish. I always use a poussin (young chicken), these stay juicier and more tender than a full grown chicken.

Veal Cordon Bleu Viennese Style

For me the best way to cook a Cordon Bleu. I use the preparation method of the Wiener Schnitzel and have adapted the recipe for this a little. In principle, this is the only way to make a Wiener Schnitzel even more delicious and tasty.

Carbonara with poached egg

The not really classic preparation of carbonara is one of my favorite pasta dishes. Bucatini go great with carbonara and the poached egg on top adds that certain something. If you prefer it classic, omit the garlic. Officially, instead of ordinary fried bacon, the so-called guanciale (air-dried pork cheek) is used. In several attempts, this never came out well for me. In my opinion, guanciale is far too salty, too greasy and far too strong in flavor. Moreover, it is expensive and not easy to get. Fried bacon just fits better.

Gyros Marinade

This Gyros marinade is one of my favorite marinades and should not be missing in any barbecue season. The Gyros marinade is quite spicy, if you don't like that, just leave out the chili flakes.

Pasta Pesto Genovese

My kids' favorite pasta. Prepared in a few minutes with the pesto waiting in the fridge to be used. The pasta takes the longest to cook. By making the pesto homemade and not cooking it, the basil it contains is extremely healthy.

Creamy Veal Stew Swiss | Veal Cutlets Zurich Style

One of my three favorite dishes from Swiss cuisine. I wouldn't mind having this every week. To my shame, I have to say that I always cook a ready-to-cook Rösti as a side dish. It's one of the very few convenience foods I use in cooking. But somehow these things are just delicious and go perfectly with a "Züri Gschnätzlets"!

Sauce Bolognese for canning

The real sauce Bolognese from Bologna, without red wine and without laurel, just authentic. Time consuming to cook, but it is always worth it. If you boil down the sauce Bolognese and prepare several portions, you have every time in 15 min an insane pasta. In this recipe a more exquisite version with veal. You have to treat yourself to it. Simply fantastic! The cooking times are adjusted to the amount of the recipe.

Spaghetti Bolognese with canned sauce

The real sauce Bolognese from Bologna, without red wine and without laurel, just authentic. Time consuming to cook, but it is always worth it. If you boil down the sauce Bolognese and prepare several portions, you have every time in 15 min an insane pasta. In this recipe a more exquisite version with veal. You have to treat yourself to it. Simply fantastic! The cooking times are adjusted to the amount of the recipe.

Bruschetta

Bruschetta is a wonderful Italian appetizer. The preparation is very simple. The difficulty with this dish is - depending on where you live - finding wonderfully flavorful tomatoes. In other words, if you use watery and tasteless tomatoes, you can throw the dish in the garbage can. Everything rises and falls on the right tomatoes. I use Amela tomatoes.

Once you've found the right tomatoes, you just have to make sure the bread doesn't get soaked with tomato juice like a sponge, nobody likes that.

Beef Tenderloin Steak (beef fillet)

The fillet of beef is something of the best that the meat kitchen can provide. Sear briefly and then finish cooking in the oven together with garlic and rosemary makes the perfect steak. Cooking in the oven keeps the beef tender and juicy. Serve with a freshly prepared Béarnaise sauce. Simply delicious.

Caprese salad (tomato mozzarella) with crostinis

Caprese salad with tomatoes and mozzarella cheese interpreted differently. The for my taste rather boring classic Caprese salad, is greatly enhanced by the use of balsamic cream and homemade pesto genovese and provides a taste experience.