Recipes

Andreas has selected some recipes from his new local foods cookbook (Neue Heimat-Kochbuch) for you to try out your new top notch cooking skills at home.

Gravenstein apples, blood sausages & Langoustine Royale

Ingredients for 4 people

Ingredients	Preparation
Applies: 4 apples (Gravenstein) 30 g caster sugar 250 ml apple nectar 4 cl white Balsamic ½ star anise ¼ cinnamon stick	Peel and core the apples. Cut them into rings of approx. 4 cm diameter and 5 cm thick. Caramelise the sugar and add the apple nectar, Balsamic and spices. Bring to the boil then pour over the apple rings. Leave to stand for at least 1 hour.
Blood sausage filling: 120 g blood sausages 1 shallot 1 garlic clove Marjoram Black pepper Olive oil	Place the chopped shallots in some olive oil and add the chopped blood sausage and pressed garlic gloves. Roast until the sausage is soft. Take out the garlic and add fresh marjoram and salt and pepper to taste. Press the blood sausage mixture into the apple rings and bake in the oven for 10 minutes at 170 °C.
Langoustines: 4 large langoustines Olive oil 1 tsp cold butter 4 sprigs of thyme	Add salt to cabbage and leave to stand for an hour. Sweat the onions, bacon and garlic in olive oil and add vinegar and soup. Pour mixture over the herbs. Add caraway and pepper. Leave to stand for an hour then add more seasoning, if required.
Herbs: 250 g White cabbage Salt 50 ml beef soup caraway pepper white wine vinegar 1 chopped red onion 2 cl olive oil 1 tbsp finely chopped belly pork 2 cl strong olive oil	Fry in olive oil over a mild heat, add butter and thyme and leave to cook for 1 minute. Keep pouring the foaming butter over the top. Season with sea salt and place on apple rings. Drizzle some strong olive oil over the top.

Elderberry marshmallows

Ingredients for 4 people

Ingredients: 400 g sugar
200 ml water
150 g elderberries,
finely puréed
9 gelatine leaves
2 egg whites

Preparation

Cook sugar and water to 130 C. Dissolve the soaked gelatine in the hot sugar syrup. Beat the egg whites in a food processor until light and fluffy and slowly add the sugar syrup, stirring constantly. Then add the puréed fruit and beat for another 5minutes on the highest setting.

Grease a flat tray with butter and sprinkle with icing sugar. Spread the mixture on top and leave to cool for min. 12 minutes in a fridge. Cut into squares of the same size and coat in icing sugar.