Recipes of the Month

GRAND HOTEL BINZ

Recipes Of The Month

The recipes are not only fun to cook, but are also good for body and soul, and will delight both family and acquaintances alike.

We wish you a good appetite.

Recipe of the month March: Risotto alla Milanese (Safranrisotto)

You need:

400 grams of risotto
4 pieces of shallot
4 tablespoons of butter
1 liter vegetable broth
100 ml white wine
2 grams of saffron threads
50-75 grams Parmigiono Reggiano

Preparation

Peel and finely roll the shallots. Heat 2 table spoons of butter in a sauce pan and sauté shallots in it. Add the rice and make it glaze under constant stirring. Pour the wine and cook until the liquid has evaporated.

Pour about 3 ladles of the vegetable broth and allow to simmer in stirring. Then gradually pour the rest of the broth and let the rice swell in the case of low heat. It is finished, when it has a slightly watery consistency, but still has a bite-firm core. That takes about 20-25 minutes.

Dissolve the saffron threads in some warm water and stir in the risotto. Finally, stir the remaining butter and parmesan cheese. Season with salt and pepper.

Enjoy your meal!

Recipe of the Month February: Salmon Tartar

A delicious alternative for dinner. Fresh salmon tartar, prepared on bread or what you just want.

You need:

2 pieces of spring onion
0.5 piece perennial celery
200 gr Salmon Scottish
3 tbsp mustard (Dijon fine)
2 tbsp lemon juice
to taste lemon oil
1 tbsp honey
5 pointed dill
Salt, pepper

Preparation:

Clean and peel the onions and celery. How to roll the salmon very fine. Mix mustard with oil, lemon juice, honey and dill, taste. Salmon vegetables in it about 15 min. Marinate. Then on pumpernickel bread, just put on a leaf of lettuce.

Recipe of the Month January: Pumpernickel Cream

You need:

145 ml milk
1/2 Vanilla pod
2 egg yolks
150 gr Sugar
15 GR Pine Nuts
30 gr candied cherries
75 GR Pumpernickel
Rum to taste
160 ml 30% cream

Preparation

Soak the Pumpernickel and cherries in rum. Take the marrow out of the vanilla pod and bring it to the boil with milk. Beat the egg yolk and sugar frothy. Pass milk and slowly fill in the yolk mass. On a water bath to remove the rose. Remove from heat and dissolve soaked Blattgelantine.

Pine nuts Add cherries and Pumpernickel. Allow the cream to cool and then lift the whipped cream. Fill in moulds and cool for about 4 hours.

With fruits and garnish.

Enjoy your meal!

Recipe of the month December: Pot au feu of precious fish, scallops with root vegetables and cherry tomatoes

Here we present a delicious wellness recipe, which not only tastes delicious but also does good for body and soul.

You need:

300 grams Kitchen finished pieces from the solid meaty such as turbot, Halibut, sole and conger
300 grams Kitchen finished pieces of soft meaty like cod, whiting and red goatfish
200 GR Scallops
375 gr Fish Carcasses
1.5 Bar Leek, small
1.5 Onions
1.5 garlic clove
1/2 bunch of thyme, oregano
1/2 GR Saffron
0.06 L olive oil
1/2 Bay leaves
3/4 tsp salt and pepper
1/2 L Water
16 cherry tomatoes

Preparation

Wash all fish pieces and the fish carcasses thoroughly cold. Cut the leeks into fine strips. Chop the onions and garlic small. The solid meaty and the soft fleshy fish separated each with garlic, herbs, saffron and some oil marinate. Cook the fish carcasses and the dark of the leek with the chopped onion, laurel, salt, pepper and water ½ hours.

Soak the leek strips (light) in oil, the solid fish to give the fish broth happens over it and 5 min. Make it easy to cook. Add the soft fish pieces, scallops and cook for 7 minutes with low heat. Add the skinned cherry tomato and season well with salt and pepper.

Recipe of the month October: Apple Tomato Soup

The right thing for cold autumn days.

You need:

0.25 l vegetable broth
0.10 L whipped cream
1 carrot
0.5 L Tomato Pronto
2-3 Apples (red or green)
1 Onion
100 gr Butter
Salt, pepper, turmeric, fennel seeds, mustard powder, sugar, star anise

Preparation:

Cut the apples into cubes.

Caramelize the sugar and soak the apples, add some broth and cook for a short time. Season with salt, pepper, and sugar. Mix with a magic wand through a sieve. Brush and roll the onion and carrots.
The onion and the carrots in a saucepan with sauté butter. Add tomato pronto, remove everything with the vegetable broth and let it boil with spices. Then crush with the blender bar and add the apple soup according to taste.

Put the soup on plates and refine with cream.

Enjoy your meal

Recipe of the Month September: Mango Espuma

Something else! This delicious mango foam dish will delight you.

You need:

150g sugar
0.25 L white wine
500g (tin) Mango ‘ Alfonso ‘
1 tbsp ginger
1 Onion
3 tbsp butter
Cream Cheeky
Salt
Pepper
Curry

Preparation

Caramelize sugar, wipe with white wine, reduce and put aside.

Cut the onion into cubes and fry with ginger in butter, add the mango and then pour the caramel.
Mash the whole and pass through a Spitzsieb. Season with curry, salt and pepper and refine with crème fraiche.

Pour into a cream siphon and fill in jars.

Recipe of the Month August: Algae Salad

A seaweed salad conjures up the freshness of the sea on plates. So you have not eaten salad yet.

You need:

50 g Wakame-Algae
1 tsp fresh ginger, chopped
2 oranges
2 lemons
1 tsp sesame
1 tsp salt
1 tbsp soy sauce
2 TL raw cane sugar
1/2 tsp pepper
2 El Ketjap Manis
2 tbsp sesame oil

Preparation:

The dried Wakame algae 10-15 min. Soak in water, remove any hard blade ribs and cut algae into fine strips.
Cook in water for a few minutes (until softening) and drain on a sieve.

Chop the ginger, squeeze the oranges and the lemons, add the juice to the ginger and the remaining ingredients. Pour the sauce over the seaweed.
Put it in the fridge for 20 minutes.

Recipe of the month July: Sand Thorn Cream

Our chef from the RUIANI restaurant will show you a delicious cream from sea Buckthorn in the month of July.
A sweet seduction, not only as a dessert.

You need:

150 gr Sugar
0.5 Bean Vanilla
300 ml sand thorn juice
350 ml whipped cream
4 leaf gelatine

Preparation:

Caramelize sugar, wipe with 300ml sand thorn juice and simmer for 10 minutes with vanilla. These to the Remove. Soak 4 leaf gelatine, express, stir in the warm no longer boiling mass. Let the whole cool down when the gelatine starts to bind 350mlly whipped cream carefully. Portion the sand spike cream and place it cold.