for 4 portions
Soup:
60 g of onion cubes
200 ml cream
500 ml of water
1/8 l white wine
500 g of muscat pumkin peeled and diced
Sticks:
1 puff pastry,
2-3 tablespoons of
Glinitzer's Pistachio Cream
Sautée onions and add pumpkin cubes. Deglaze with white wine and pour water until the whole pumpkin is covered. Cook until the pumpkin is soft. Puree with a hand blender, then stir in the cream slowly. Cut the puff pastry in half and brush one half spread a thin layer of pistachio nougat. Put the second half on the other and cut into thin strips, screw them in and put them in the preheated oven at 220 ° C. Bake until golden yellow.
Season the soup with salt, nutmeg, pepper, cumin and lemon juice.
PUMPKIN SOUP WITH PISTACHIO STICKS
DEER RAGOUT WITH HAZELNUT NOUGAT DUMPLINGS
for 4 portions
Ragout:
800 g deer meat,
40 g of oil
40 g of bacon
80 g of root vegetables
40 g onion
25 g of fat
25 g of flour
100 ml of red wine
500 ml of venison stock (brown)
1 tsp mustard
1 tbsp cranberries
Lemon juice, salt, pepper, Worcestershire sauce
Dumplings:
400g of flour
1 egg
300 ml of milk
2 tablespoons of
Glinitzer's Hazelnut Nougat
First cut the meat into cubes, season and sear in hot fat. Remove from the frying pan and
brown the diced bacon as well as the root vegetables in the remaining oil. Add the diced onion and fry it. Deglaze with red wine and add the venison stock. Add the meat and steam until soft for about 45 minutes. After finishing the sauce thicken it with flour and season with lemon juice, cranberry, mustard and Worcester sauce.
For the dumplings, mix the flour, egg, milk and nougat into a smooth dough and drop dollops into boiling salted water with a spaetzle or noodle slicer. Let it shortly swell let and skim off.
ALMOND CRUNCHY VANILLA CRESCENTS COOKIES
for 4 portions
50 g of plain flour
50 g butter (room temperature)
30 g of grounded walnuts
30 g of grounded hazelnuts
30 g of grounded almonds
1 pkg of vanilla sugar
icing sugar
50 g Glinitzer`s Almond Crunchy Cream
Knead flour, butter, almonds, walnuts, hazelnuts and almond crunchy cream to a smooth dough. Wrap as airtight as possible in cling film and let it rest for approx. 2 hours in the refrigerator. Preheat the oven to 170 ° C. Shape into crescent and bake for about 15 minutes. After cooling mix icing sugar with vanilla sugar and sprinkle the crescents.
STRIEZEL CASSEROLE
for 4 portions
600 g of Striezel
500 ml of milk
5 eggs
1 tbsp butter
approx. 150 g of sugar
80 g Glinitzer Cream of your choice
Preheat the oven to 180 ° C circulating air. Butter a bake-stable pan or casserole dish and sprinkle with sugar.
Mix milk with sugar and cinnamon. Cut the Striezel into slices about 3 cm thick and pile them in the pan or casserole dish. Spread nougat or nut cream on the first layer and place a second layer of Striezel on top. Spread the milk-sugar mixture evenly and place the pan or casserole dish in the oven for about 30 minutes.
for 4 portions
Soup:
800 g of celery Peeled and diced
250 ml of cream
approx. 500 ml of water
100 g of onions
salt
pepper
nutmeg
rapeseed oil
2 tablespoons of butter
Pofesen:
6 slices of toasted bread, crusts removed, or tramezine bread
2 eggs
200 g of flour,
200 g of breadcrumbs
approx. 300 ml rapeseed oil
50 g of Glinitzer's Hazelnut Nougat
Cut the onion into cubes, sauté with celery in a rapeseed oil and add water until completely covered. Once everything is boiled soft, mix while adding cream, season with spices and enrich with the butter.
Brush 4 pieces of crust free toast or tramezzini with nougat and stack 3 layers upon one another (ToastNougatToastNougatToast). Bread it like a Wiener schnitzel and fry in a pan in plenty of oil on both sides. Cut into four triangles each and place them in the soup.
Maize-fed chicken breast with pistachio-rosemary-cream sauce and Tagliatelle
CELERY FOAM SOUP WITH HAZELNUT POFESEN
COCONUT ALMOND RISOTTO
for 4 portions
400 g of risotto rice
400 ml of coconut milk
2 tbsp lemon juice
3 tbsp sugar
2 tbsp almond slivers
2 tbsp coconut flakes
4 croissant
approx. 400 ml of water
50 g Glinitzer`s Coconut Almond Nougat
Cover the rice with water and boil while constantly stirring. As soon as there is too little fluid slowly pour in the coconut milk and boil until the rice is al dente. Season with sugar, almond slivers, coconut flakes, and lemon juice.
Best served with a croissant or pastry.
for 4 portions
2 bananas
8 butter biscuits
4 big apples
400 ml of buttermilk
cinnamon
mint
50 g Glinitzer`s Almond Crunchy Cream
Fry the apples in the oven on the medium bare at 180 ° C until soft, peel and season with cinnamon.
Mix buttermilk with almond cream and bananas. Roughly crush the butter cookies and layer them in a glass or bowl.
(mush-biscuits-buttermilk-biscuits-mush-buttermilk-biscuits-mint)
Garnish with mint.
LAYERED BAKED APPLE MUSH WITH BUTTERMILK CRUNCHY SMOOTHIE
for 4 people
125 g butter
350g sugar
325 g flour
200g chocolate chips
1packet of vanilla sugar
2 eggs
1/2 tbsp backing powder
Mix everything together and let it rest in the refrigerator for 15 minutes. Place walnut-sized pieces with enough space between them on a baking sheet lined with baking paper and bake at 175C for 13 minutes.
HASELNUSS
SCHOKOCOOKIES
MAIZE-FED CHICKEN BREAST WITH PISTACHIO-ROSEMARY-CREAM SAUCE AND TAGLIATELLE
for 4 portions
4 pcs Maize-fed chicken breast
1 cup of cream
1 tbsp butter
1 onion
1/8 l white wine
Rosemary, oil
1 tbsp of Glinitzer's Pistachio Cream
Season the maize-fed chicken with pepper and sauté in oil on the skin side down. Remove from the pan and place on a baking tray covered with backing paper. Preheat the oven to 180 ° C fan-assisted and fry chicken breasts for approx. 10 to 12 minutes. Brown the onion cubes in the remaining oil, deglaze with white wine and add cream. Stir in pistachio cream and sprinkle with finely chopped rosemary. Season with salt and pepper.
Cook the pasta until it is al dente.
Turn the pasta in the sauce and serve.
ASIAN PAPAYA KOHLRABI-SALAD WITH PISTACHIO DRESSING
for 4 portions
Salad:
400 g of papaya
400 g kohlrabi
50 g red paprika
2 tbsp of pistachios roasted and salted
3 tbsp coriander leaves
2 tbsp black sesame
Dressing:
approx. 200 ml of water
1 tbsp sesame oil
2 tbsp lime juice
1 tbsp soy sauce
2 tbsp brown sugar
2 tbsp Glinitzer`s Pistachio Nougat
Mix the ingredients for the dressing with a hand blender.
KAROTTENSALAT MIT
KOKOS MANDEL-DRESSING
für 4 Personen
Salat:
600 g geraspelte Karotten
30 g Rosinen
1 EL Mandelstifte
Kokoschips
Koriander
Dressing:
3 EL Zitronensaft
100 ml Kokosmilch
100 ml Wasser, Salz
2 EL Glinitzer`s Kokos Mandel-Creme
Dressingzutaten mit einem Stabmixer vermengen.
CARROT SALAD WITH
COCONUT ALMOND DRESSING
for 4 portions
Salad:
600 g of grated carrots
30 g raisins
1 tbsp almond slivers
coconut chips
coriander
Dressing:
3 tbsp of lemon juice
100 ml of coconut milk
100 ml of water, salt
2 tbsp of Glinitzer`s Coconut Almond Cream
Mix the ingredients for the dressing with a hand blender.
KAROTTENSALAT MIT
KOKOS MANDEL-DRESSING
für 4 Personen
Salat:
600 g geraspelte Karotten
30 g Rosinen
1 EL Mandelstifte
Kokoschips
Koriander
Dressing:
3 EL Zitronensaft
100 ml Kokosmilch
100 ml Wasser, Salz
2 EL Glinitzer`s Kokos Mandel-Creme
Dressingzutaten mit einem Stabmixer vermengen.
CRUNCHY ALMOND
PANCAKES WITH
CINNAMON PLUMS
for 4 people
3 eggs
270 g of flour
375 ml of milk
600 g plums
1/2 pkg of baking powder
3 tbsp sugar
1 tbsp butter
4 tbsp plum wine
3 tbsp of maple syrup
cinnamon
rapeseed oil
50 g Glinitzer`s Crunchy Almond Cream
Mix the eggs, flour, milk, baking powder, almond crunchy cream and sugar to a smooth dough. Use a spoon to shape small round cakes in a pan with rapeseed oil at medium level, and roast on both sides.
Cut plums into slices, sauté in butter and deglaze with plum wine. Add maple syrup and season with cinnamon.