Rezepte
Ingredients:
– Carrots, cut into pieces approx. 1cm– Celery cut into pieces– Potato cubes, approx. 2x2cm– Stedy Gmües bouillon
Bring the stock to the boil and add the vegetables.Simmer until desired firmness and serve warm.
Ingredients: – Wienerli– Di Bescht dipping sauce Let the desired amount of Wienerli warm in a pot of water.Remove the sausages from the water and sieve. Instead of mustard, mayo or ketchup, use our Di Bescht dipping sauce, a fine...
Ingredients: – 100g butter– 6 egg whites– 120g powdered sugar– 120 flour– 1 tbsp dessert spice Melt the butter and let it cool, then beat the egg whites until stiff.Add the powdered sugar to the butter, sift if necessary and...
Ingredients: – 500g flour– 4 eggs– 1 pinch of Härdöpfel spice– 4 dl water– Fried onions-grated cheese Mix the flour, eggs and Härdöpfel seasoning together and stir with the water to form a smooth spaetzli dough. Let the dough rest...
Ingredients: – 6 fresh eggs– fresh herbs– GmüesGwürz– SchtiekHuusPfäffer Beat the egg with the herbs and spices together well.Pour the mixture into a frying pan that has already been warmed with frying butter. Mix over low heat with a ladle,...
Ingredients: – 4 bananas– Wooden sticks– Cake icing – Berries– Nuts– cores– Smartis– etc… Stick the wooden sticks into the peeled bananas and dip them into the warm chocolate.Decorate with berries, nuts, seeds, etc. if desired.Let the chocolate dry and...
Ingredients: – 300g flour– 3 eggs– 6 milk– Stedy spice of your choice– Fried butter Mix the flour, eggs and milk together well, then season with a spice of your choice and stir the dough until smooth.Let the dough stand...
Ingredients: – 6 slices of bread, cut into larger pieces– 120g grated Gruyère– CheeseGwürz Spread the cheese on the bread, season with the cheese spice and bake in the oven on a tray at 200 degrees for about 12 minutes...
Ingredients: – 1 freshly baked baguette– 120g cream cheese– 150g grated cheese– fresh herbs, finely chopped– Härdöpfel spice– SchtiekHuusPfäffer Cut out a kind of wedge on the top of the baguette and press the inside a little to the side...