Recipes

For the bean goulash, peel the onions from the skin and cut into small pieces. Peppers free from the core, cut into cubes. Cut the sausage into slices, fry in a little oil. When the sausage slices have taken color, add the onions and peppers and fry until the onions are golden brown, then add … Read more

For the cream of Jerusalem artichoke soup, soak the porcini mushrooms in cold water. Peel the Jerusalem artichoke tubers and cut into small pieces. Finely slice the celery and dice the onion. Heat butter in a pot and sauté the vegetables in it, add soup and let everything simmer for 20 minutes. In the meantime, … Read more

For the Blue Lagoon coffee, add the curaçao syrup to the glass with the crushed ice. Mix the mineral water with the passion fruit syrup in a shaker. Then pour it carefully into the glass, preferably without mixing the two layers. Prepare a Nespresso coffee. Mix it with 3 ice cubes in the shaker. Pour … Read more

Sort the raspberries, working very carefully: Only perfect fruit should be used! Then pour into a wide-necked jar (e.g., a large cucumber jar). Pour the vinegar over the berries. Close the jar and let it stand in a bright place for about 6 weeks, shaking it gently once a day. Filter the finished vinegar through … Read more

For the Jerusalem artichoke gratin, peel Jerusalem artichoke tubers, cut into thin slices and cover with water. Grease an ovenproof dish with butter and spread the finely diced garlic on it. Drain the Jerusalem artichoke slices well and layer them slightly overlapping. Season the crème fraîche with salt and pepper and spread it on top … Read more