Ingredients- 1 medium-sized squash (ideally red kuri squash)- 250 g frozen spinach- 1 tin coconut milk (400 ml)- 750 ml vegetable stock- 150 g lentils (red, brown or black)- 2 garlic cloves- 2 medium-sized onions- Cooking oil- Salt, pepper,- turmeric and fresh coriander PreparationRemove the seeds from the squash and cut into cubes. Peel the onion and garlic and chop finely.Heat some oil in a pot or large frying pan (a ...
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Ingredients- 1 shallot or small onion- 4 white beetroots- 400 g pre-cooked chestnuts- 2 tbsp olive oil- 600 ml vegetable stock- 50 g hazelnut kernels- 1 pear- 1 tsp honey- 1/2 tsp turmeric- 2 tbsp orange juice- 200 ml whipped cream- Salt & pepper, parsley to garnish PreparationPeel the shallot. Clean and peel the white beetroots. Chop the shallot and one of the white beetroots finely. Halve the chestnuts. Heat one tablespoon ...
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Another specialty of star chef Markus Ries for you to recreate at home. Enjoy! Preparation sponge base Line the springform baking tin with baking paper. Gently warm the eggs through, add with the sugar and stir until frothy. Sift both flours and carefully fold them into the eggs. Pour into the cake tin and bake at 200°C for 10 to 15 minutes. Allow to cool, then remove the sponge from the tin and slice off ...
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This gourmet recipe comes from star chef Markus Ries from the Hotel Wellness Spa Pirmin Zurbriggen in Saas-Almagell. We hope you enjoy recreating this dish and, of course, bon appetit! Preparation venison Place the roe deer fillet, juniper, thyme, and rosemary in a vacuum bag and seal. Cook sous-vide (in the vacuum bag) in a 54°C water bath for approximately 45 minutes. Remove the venison from the vacuum bag, dry with a paper ...
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A little story about our alpine herbal liqueur. How we make it and why we drink it. Throughout Europe’s Alpine regions, Genepi is well known. The Alpine herbal liqueur, flavoured with glacier wormwood (Artemisia glacialis), has been produced in the Alpine valleys of northern Italy, France, and Valais for centuries. In the Saas Valley, as with many other Alpine villages, it is a matter of pride and tradition for families to ...
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Preparation Bring the Gewürztraminer to a boil in a pan, then reduce the heat by half. Then add the water and hayflower, and bring back to the boil. Remove from the heat and let it sit for approximately 20 minutes before straining. Melt the butter in a saucepan, and add the flour to form a light roux. Mix the roux into the hayflower water and bring the mixture back to the boil. Add the cream, and ...
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Preparation Melt the cooking fat in a frying pan. Stir in the flour until it binds with the fat. Adjust amounts to taste. More flour will make a thicker spread. If you prefer a thinner spread, use less flour. Likewise, add the sugar to taste. For a less sweet dish, use less than 30g. Mix to combine. Heating temperature and cooking time depend on your preference. Heating the mixture over a higher heat for ...
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Preparation Peel the potatoes and onions and chop roughly. Gently heat the olive oil in a frying pan (skillet) over medium heat. Take care not to let the oil get too hot. Add the potatoes and onions to the pan, and gently fry for 20 minutes. Meanwhile, whisk the eggs and season with salt and pepper. When the potatoes and onions have softened, drain half the oil from the pan and add the whisked eggs. Once ...
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