References/Recipes

Our regular customers include:

Hotel Savoy Zurich

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Hotel Zum Storchen Zurich http://www.storchen.ch

Hotel BAUR AU LAChttp://www.bauraulac.ch/index.html

Casa Ferlin Restaurant

http://www.casaferlin.ch/

Restaurant Gustav Zurich

https://www.gustav-zuerich.ch/

Candrian Catering AG

http://www.candriancatering.ch/

Restaurant Le Jardin Suisse, Sheraton Zurich Neues Schloss Hotelhttp://www.sheratonneuesschloss.com/de/restaurant-le-jardin-suisse

Economy at the Traube Herrenschwandenhttp://www.wirtschaftzurtraube.ch/

Recipes:

Salmon fillet with vegetables in saffron sauce

2 salmon fillets1 carrot(s)1 leek125ml cream125ml fish stock125 white wine 0.25g ground saffronButterPepperCornstarch

Preparation Cut the carrot and leek into thin strips to form a julienne, bring the white wine and fish stock (possibly replace with water) to the boil, add the vegetables, let it cook for 3 minutes, remove, rinse with cold water and set aside.

Season the fish fillets and leave to simmer in the stock for 12 minutes without boiling. Remove and keep warm. Soften the saffron in hot water and add to the stock, then reduce the stock for 10 minutes. Thicken with cream and cornstarch if necessary.

Melt the butter in a pan. Briefly toss the julienne vegetables in the warm butter. Serve the salmon fillets on top of the vegetables and with the sauce.

Serve with basmati rice.

Date pralines (dessert)

Ingredients:

100 gr. fresh dates (pitted)

100 gr. dried wild figs

180 gr. port flakes

2 THE Mandelmus

2 tbsp rose water

Preparation:

Boil wild figs briefly in a little water (about 5 minutes). Remove the figs from the water and mix them in a food processor with the dates, oat flakes and almond paste. Take a teaspoon of the mixture and form it into a ball (praline size) in the palm of your hand. Wet the palms of your hands with rose water. Roll the balls in coconut flakes and leave to cool.

Makes approx. 20 pieces.

Barberry parfait with Persian wild figs

Recipe by Chef de CuisineMr Reber: Wirtshaft zur Traube Herrenschwanden

Barberry parfait for 10 people0.2 kg beaten whole egg0.2 kg sugar0.75 L heavy cream0.1 kg barberriesPreparation-Beat the cream-Heat the eggs and sugar in a water bath, stirring constantly, until the sugar has dissolved (maximum 50°C)-Stir until foamy, until the mixture is firm and cold-Fold in the whipped cream and barberries-Fill in the mold and leave to freezePersian wild figs30 wild figsSaffron olive oil0.04 kg sugar0.1 L red wine0.1 L orange juice1 cinnamon stickPreparation-Sauté the wild figs in the saffron olive oil-Deglaze with red wine and orange juice-Add the sugar and cinnamon stick-Boil the whole thing down to a syrupy consistency and leave to coolServingCut the parfait into 10 slices and arrange on plates with figs and syrup

Sauce with barberries

50 g dried barberries2 onions2 tbsp vegetable oil2 pinches of turmeric1 sachet of saffron (0.5 g)40 g sugar or honey

Soak the barberries in cold water for about 10 minutes. Drain through a sieve.

Chop the onions into small pieces. Sauté in a coated pan with a little oil and turmeric. Add the barberries and sauté briefly. Dissolve the sugar in the water and use it to deglaze. Add the saffron and let it simmer. (about 10-15 minutes)

Goji berries with lamb's lettuce

- Lamb's lettuce- Tomatoes- Vinegar- Dried Goji berries

Soak the goji berries in the goji vinegar for about 10 minutes. In the meantime, make a salad with the lamb's lettuce and tomatoes. Add the soaked goji berries to the salad. Add some oil, salt and pepper to the vinegar in which you soaked the goji berries and pour it over the salad.

Goji Pasta

Ingredients: (for 4 servings)

500g pasta1 large onion1 broccoli2 garlic cloves1 large jar of ready-made tomato sauce30 g dried goji berriesOlive oil, salt and pepper

Preparation:

Cook the pasta al dente - meanwhile, cut the onion into small cubes and the broccoli into small pieces. Then briefly fry the onions, garlic and broccoli and add the tomato sauce - then let the whole thing cook for 5-10 minutes. Finally, add the finished pasta and the dried goji berries and bring to the boil briefly!

500 g basmati rice50 g dried barberries2 onions2 tbsp vegetable oil2 pinches of turmeric1 sachet of saffron (0.5 g)50 g sugar4 dl water

Soak the barberries in cold water for about 10 minutes. Any stones or pieces of wood can be quickly identified and removed. Drain through a sieve.

Chop the onions into small pieces. Sauté in a non-stick pan with a little oil and turmeric. Add the barberries and sauté briefly. Dissolve the sugar in the water and use it to deglaze the pan. Add the saffron and let it simmer.

In between or afterwards, cook the rice al dente in a large pan. (Procedure as for spaghetti). After draining, place the pan back on the stove. Add a little ½ dl oil and ½ dl water to the pan. Close the lid and wait 1 minute until the oil and water have mixed. Drain half of the mixture and put to one side. Spread 1/3 of the cooked rice on the bottom of the pan. Add half of the barberry mixture on top. Add another layer of rice, then the other half of the barberries. Finish with dry rice. Spread the remaining oil and water mixture on top. Place the pan back on the hot hob. Only reduce the heat when steam rises. Wrap the lid in a clean kitchen towel and close the pan tightly with it. Steam on a low heat for approx. ½ - ¾ hour. When serving, mix the rice carefully with a large ladle. The crust on the bottom of the pan can be removed by placing the hot pan in cold water (e.g. in the sink). Serve the crust separately.

Barberry rice is an ideal side dish for grilled chicken. Alternatively, barberry rice can also be prepared as a stew. Cooked and shredded chicken meat is then added to the rice in layers (on top of the barberry mixture).

This goes well with a cucumber and tomato salad with onions dressed with lemon or lime juice.

Rose of the Desert For 14 people

360 g dates

2 cm ginger freshly peeled, grated

500 ml whipped cream

4 tsp rose water

Halve the dates, remove the stones and simmer gently with about (1/2 cup) water for 20 minutes, then allow to cool. Puree the fruit with the liquid. Add the rose water. Peel the ginger, grate it and add it. Chill.

Whip the cream, gradually stir in and serve

Chicken pieces with mango-basil sauce

For 4 people

Mango-Basil Sauce

2 tbsp sesame seeds1 mango1 shallot1 tbsp sesame oil1 tbsp curry powder1 bunch of basil4 tbsp mayonnaise1 yoghurt 180 gr.salt, pepperToast the sesame seeds in a coated pan. Set aside.

Peel the mango and cut the flesh from the stone. Set aside 1 slice for garnish. Cut the rest into cubes. Chop the shallot and sauté in sesame oil for 2-3 minutes.

Add the mango cubes and curry powder. Mix with mayonnaise and yoghurt. Add the mango. Season with salt and pepper.

Sprinkle with sesame seeds before serving.

Poulet6 EL Sojasauce2 EL Honig4 EL Sherry

Put all ingredients in a wide container and mix to make a marinade. Rinse all chicken pieces with cold water. Pat dry and turn in the marinade. Cover and marinate in the refrigerator for 1 hour. Bring chicken to the right temperature before grilling.

Date rice

Ingredients for 4 persons.

400 g basmati rice100 g dried lentils (small)150 g minced beef or lamb50 g grapes1 large onion2 tbsp vegetable oilCinnamonSaltDates1 sachet of saffron (0.5 g)

Zubereitung

Bring water to a boil, add lentils and cook (make sure they don't get too soft). Drain the water.

Finely chop the onion and sauté in a frying pan with a little oil. Add the chopped beef and fry. Finally, add the currants and sauté briefly. Saffron Dissolve 1 tablespoon of water, add half of it to the onion and meat mixture, season with cinnamon and salt, mix well and set aside. In between or afterwards, cook the rice al dente in a large pan. (Procedure as for spaghetti). Add the cooked lentils and mix with a ladle. Drain the rice and lentils together. After draining, place the pan back on the stove in a sieve. Add a little ½ dl oil and ½ dl water to the pan. Cover with the lid and wait 1 minute until the oil and water have mixed. Drain half of the mixture and set aside. Loosely return the rice and lentils to the pan. Only reduce the heat when steam rises. Wrap the lid in a clean kitchen towel and use it to close the pot tightly. Allow to steam on a low heat for about ½ - ¾ hour. Using a large ladle, arrange the rice loosely on a wide plate. Sprinkle half of the beef mixture under it. Remove some of the rice and mix with the remaining dissolved saffron until it is dark yellow. Mix it into the rice as well. Finally, sprinkle half of the beef mixture over it. Put the frying pan back on the stove. Remove the pits from some dates and sauté briefly. Finish decorating the rice bowl with the steamed dates.

The rice crust on the bottom of the pan can be removed by placing the hot pan in cold water (e.g. in the sink). Serve the crust separately.

The date rice is served with plain yoghurt. It also goes well with pickled vegetables, pickled garlic, etc.

A cucumber and tomato salad with onions and lemon or lime juice also goes well with this dish.

Date Swirls

250 g dates200 g sugar80 cl water50 g walnuts, chopped125 g cane sugar125 g sugar115 g butter1 egg(s)350 g flour2 tsp baking powder

Beat the raw sugar, sugar and butter until fluffy. Add the egg, flour, baking powder and salt and knead into a dough. Refrigerate. Cook the dates, sugar, water and nuts for 5 minutes. Roll out the dough to a thickness of approx. 3 mm. Spread the filling on top. If the filling has cooled down too much, this can be quite a chore. Form a roll and place the roll in the freezer for approx. 1 hour or leave it to cool in the fridge for an afternoon. It is easier to cut when it is slightly frozen. Cut the roll into slices approx. 12 mm thick, place on a baking tray lined with baking paper and bake for 12 minutes at 180°C.

Dates in ham

250 g dates200 g ham (Black Forest)4 tbsp sherry4 tbsp orange juice

Remove the pits from the dates and cut them lengthways. Mix the sherry and orange juice and marinate the dates in it for about 10 minutes. In the meantime, remove the fat from the ham and cut it in half crosswise. Wrap the dates in the ham and place in a hot pan with the seam side down. Fry until the ham turns lighter.

Persian wild figs in whiskey

Put dried wild figs in a container, pour whisky (e.g. Canadian Club) over them and leave overnight.

Serving suggestion 1:

Serve 2 pieces each as a side dish with ice cream or sorbet.

Serving suggestion 2:

Allow the wild figs soaked in whisky to dry briefly. Dip one side in melted dark chocolate. Allow to dry. Serve like chocolates with coffee or tea.