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Recipes

Fried Zander with luke-warm Creme Fraiche Pasta, Pignoli and sauted Balsamic-Tomatoes

Chestnut- Stuffed Pasta with Wild Duck Ragout and Dried Plums

Fried Slices of Black Pudding

Cream Spinach

No Knead Bread

Bratwurst stewed in RED TRIE with Juniper Sqash

Goulash from Szegedin (Cabbage Stew)

Tomato Bread Salad

Pan–Fried Alpenlachs®-Salmon with Wasabi Purée and Nectarine-Chutney

Semmelkren (Bread-Horseradish Sauce)