Light & Tasty

Clear Beef Soup

Makes 4 Portions:
1 kg Sirloin or upper rump of beef
500g beef bones
1 carrot
1 bunch of parsley
½ onion
½ leek
½ celeriac
2 small tomatoes
Piece of spleen if available
Salt and freshly ground pepper
Salt and pepper
How its done:

Peel the carrot and celeriac and cut into slices as well as the leek. Cut the onion in half, skin on and roast cut side down in a dry pan until dark brown. Wash the bones and meat under cold water and set aside.

Place the bones in a large stock pot with three litres of cold water and bring to the boil. Add the vegetables and spleen if applicable and boil for a few minutes before adding the meat to the pot. Bring to the boil and then reduce heat to a simmer. Skim the froth to keep the soup clear. Simmer for about an hour or until the meat is tender.

Strain the soup and return the meat to a clean pot with the soup. Refrigerate the soup over night and remove the hardened fat from the top the next day. Heat the soup and season with salt and pepper.

The soup is served with a traditional soup garnish such as semolina dumplings, small liver dumplings, sliced pancakes, strudel of lights, savoury sponge diamonds or many others!

The meat is sliced and served as “Tafelspitz” with roast potatoes, cream spinach, French beans with dill, apple-horseradish sauce, horseradish and bread sauce and chive sauce.

Prosciutto Wrapped Goats Cheese

Makes 4 Portions:
4 goat’s cheese
4 rashers prosciutto
2 tbsp olive oil
4 tomatoes
12 flat mushrooms
Parmesan cheese
1 egg yolk
150 ml grape seed oil
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp finely chopped basil
1 tbsp finely chopped parsley
Salt and pepper
How its done:

For the herb mayonnaise place the egg yolk, mustard and lemon juice in a bowl and whisk until well combined. Slowly add the oil, drop by drop otherwise the mayonnaise will split. Season with salt and pepper and add the herbs.

Season the goat cheese with salt and pepper and wrap each one in a rasher of prosciutto. Slice the tomatoes and clean the mushrooms.

Heat the oil in a large pan and add the goat cheese and mushrooms. Cook them until the mushrooms are soft and the prosciutto is crispy.

Arrange the tomato slices and mushrooms on a plate with a goat cheese. Drizzle with the herb mayonnaise and top with some shaved parmesan cheese.

Kumara Rösti with Smoked Salmon

Makes 6 Portions
1 coarsely grated orange Kumara ca 450g
3 coarsely grated cooked potatoes ca 500g
4 spring onion
1 egg
3 Tbsp plain flour
Salt, pepper, marjoram
4 Tbsp vegetable oil
300g Smoked salmon
Capers
Aioli
How its done:

Preheat oven to 180

Combine the potatoes, kumara, finely sliced spring onion, flour and egg until well mixed through. Season the mixture with salt, pepper and marjoram.

Form 6 medium sized patties and place into a pan with the heated oil. Panfry them until they are golden brown on both sides. Put the pan in the oven and continue to cook for another 10-15 minutes.

In the meantime prepare the aioli.

To serve squirt some aioli in a spiral pattern on plates and place a roesti each on top of it. Delicately place smoked salmon on top and another dollop of aioli finishing off with a caper berry. Distribute some more capers around the rösti.

Mushroom Strudel with Pecorino

Makes 6 Portions
Strudel Pastry:
300g plain flour
30g vegetable oil
Pinch of salt
150 ml lukewarm water
Filling:
600 g mushrooms (mixture of Swiss brown, shitake, oyster, button mushrooms)
150g free range bacon
1 onion
2 cloves crushed garlic
1 tbsp olive oil
4 tbsp cream
Half a bunch of parsley
Salt, pepper, pinch of paprika
70 g bread crumbs
50g butter
60 g Pecorino
50 g butter
How its done:

Prepare the pastry by mixing all ingredients together and kneading until smooth. Form a ball and leave to rest in a covered, oiled bowl for at least 30 minutes.

Preheat the oven to 180.

In the meantime prepare the filling by heating the olive oil in a frying pan. Add finely chopped onion, garlic and bacon cut into medium size pieces and fry for 5 minutes on medium heat. Add the sliced mushrooms and sautee for another 10 minutes or until all the liquid has evaporated. Season with salt, pepper, paprika and chopped parsley and stir in the cream. Remove from the heat and leave to cool down.

Sautee the breadcrumbs in melted butter until golden.

When the pastry is rested, roll it to a rectangular shape on a well floured table cloth on your work bench. Then carefully start to stretch the pastry starting from the middle working towards the outside. Repeat with all sides until you get a translucent fairly large pastry sheet. Cut off the thick edges and discard.

Spread the bread crumbs evenly over the lower third of the pastry and top with the mushroom mixture. Sprinkle with grated Pecorino. Fold a bit of pastry over the filling and, with the help of the table cloth, continue to roll the pastry away from you forming a tight strudel. Cut off overhanging pastry on both ends. Carefully transfer the strudel onto a baking tray covered with baking paper and shape strudel tucking both ends underneath it. Brush with the remaining melted butter and bake in oven at 180 for 35-40 minutes until golden brown.

Remove from the oven, let it rest for 10 minutes and serve with a garden salad.

Spinach Strudel

Makes 6 Portions
Strudel Pastry:
300g plain flour
30g vegetable oil
150ml lukewarm water
Pinch of salt
Filling:
250g spinach
1 onion
2 crushed garlic cloves
200g mushrooms
2 tbsp butter
100g Feta cheese
100g Gruyere cheese
100 g butter
100g bread crumbs
50 g Topfen or Ricotta
150 g sour cream
2 egg yolks
Salt, pepper, paprika, nutmeg
How its done:

Prepare the pastry by mixing all ingredients together and kneading until smooth. Form a ball and leave to rest in a covered, oiled bowl for at least 30 minutes.

Preheat the oven to 180.

In the meantime prepare the filling by heating 1 tbsp of butter in a frying pan and add the finely sliced onion. When the onion is soft, add the garlic and mushrooms and cook over medium to high until all the liquid has evaporated. Season to taste and let it cool down.

Melt 1 tbsp of butter in another pan and add the spinach. Let it wilt, remove from the heat and drain it well. Once it has cooled down roughly cut the spinach season with salt, pepper and nutmeg and set aside.

Melt 50g of butter in a pan and add the breadcrumbs, sautéing them until golden brown.

Mix the Topfen, sour cream and egg yolks in a bowl and season with salt, pepper, paprika and nutmeg.

When the pastry is rested, roll it to a rectangular shape on a well floured table cloth on your work bench. Then carefully start to stretch the pastry starting from the middle working towards the outside. Repeat with all sides until you get a translucent fairly large pastry sheet. Cut off the thick edges and discard.

Sprinkle the remaining melted butter over the pastry. Spread the bread crumbs evenly over the lower third of the pastry and top with the spinach. Add the mushroom mixture then the Topfen mixture and finish off with the cheese, both cut into cubes.

Fold a bit of pastry over the filling and, with the help of the table cloth, continue to roll the pastry away from you forming a tight strudel. Cut off overhanging pastry on both ends. Carefully transfer the strudel onto a baking tray covered with baking paper and shape strudel tucking both ends underneath it. Brush with the remaining melted butter and bake in oven at 180 for 35-40 minutes until golden brown.

Remove from the oven, let it rest for 10 minutes and serve with a garden salad and mint yoghurt sauce.