For 6 servings:

3 larger onions
500g ground beef
500g fresh forest mushrooms (or bottom and oyster mushrooms or soaked dried mushrooms)
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp caraway seeds
1/2 tsp dried ground chillies
3 bay leaves
3 tbsp pork fat (1 tbsp for frying mushroom)
2 tbsp gluten-free flour (or plain)
1,5l stock (ideally chicken)
2 cloves of garlic
1 tsp dried marjoram
2 tbsp butter (1 tbsp extra for finish)
1 tsp chopped fresh rosemary
1 tbsp sherry vinegar (or red wine vinegar, if you like)
salt, pepper

Fry the onions in pork fat, until they turn golden brown. Season with salt and add a piece of butter, let it dissolve and caramelize even more. Stir in some water from time to time, this way the colour will be the same all over and it won’t burn easily. 

Add the meat, break it down and fry until brown. I use a potato masher to divide the meat while searing. Add pepper, seeds and bay leaves. Sprinkle with flour and mix well. Pour the stock inside. Bring it to a boil and season well with salt.

Fry diced ​​mushrooms on the rest of the fat, season again and add chopped rosemary. After about 2 minutes of searing, add sherry vinegar and let it evaporate. Add the mushrooms to the goulash and let it cook for about 20 minutes. Add chilli, grated garlic, marjoram and the rest of the butter. Serve hot with mashed potatoes or sourdough bread. Enjoy your meal.

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For 2 servings we need:

400 g semolina

200 g hot water

1 tbsp olive oil

pinch of salt

Sauce :

1 clove of garlic

1 dcl whipping cream

1 dcl of water (in which pasta was cooked)

2 tbsp grated pecorino

salt and pepper

4 pieces of artichokes in brine 

6 slices of dried beef ham

1 tbsp butter

1 tbsp chopped chives

Mix the dough together to make ia thick dough and let it knead for at least 10 minutes. Wrap it in plastic foil and let it rest for 20 minutes. Then divide the dough into smaller pieces and roll out long strings (about as thick as a wooden spoon handle). Cut them into pieces (such as when making gnocchi) and roll them out with a sharp side using a cutlery knife. 

We start at the corner of the pasta and do a long pull, it’s quite a matter of trying it out and applying the right pressure. Then we “open it” and let it dry on the rack so that they do not stick to each other. Orecchiette means small ears so ear is this is the shape we are looking for. We can use them now, but they are better dried. It’s great fun for long winter evenings! Written like this is not entirely easy to understand, but try to look on youtube, where there are a lot of instructions. Another variant is, for example, malloreddus or some purchased pasta.

Cook the pasta al dente, fresh 2-3 minutes, dried about 8-10 minutes. In a pan, fry the crushed clove of garlic with a little olive oil and add the sliced ​​artichokes. Cook them until golden brown and set them aside. Drain the fat from pan and add water from the pasta ading cream as well. Add cheese, butter, salt and pepper. After about 2 minutes, a beautiful emulsion is formed, into which we then put the cooked “ears” for the last minute of cooking. Season with chives, garnish with slices of dried ham and add artichokes. Enjoy your meal!

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For 2 servings

500g large potatoes
130g semi-coarse flour (or plain flour)
2 tablespoons potato starch
30g butter
200g smoked meat (or smoked salami)
1 onion
1/4 cabbage
1 tbsp red wine vinegar
1 tbsp brown sugar
1 tsp chopped parsley
salt

Lightly pierce the potatoes with a prick or knife and bake them with the skin on at 170 degrees for about 1 hour. Then let them cool down, cut them in half and spoon the inside out. Put them through a potato ricer, add flour, starch, salt, melted butter and form a smooth dough. Let it rest for at least 10 minutes. Shape larger balls and then dust them with flour and shape patties. Add the sliced ​​roasted smoked meat with the fried onions and finely wrap it round. Steam them for about 10 minutes over the hot water. Slice the cabbage finely and season with salt, vinegar and sugar. Add parsley inside and we can serve. For decoration, use fried potato skins from baking, which we dust with flour and deep fry until golden brown. Enjoy the meal!

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For 3 portions:

400g beef suitable for braising
100g bacon
2 carrots
100g celeriac
1 onion
2 tbs sugar
2 tbs vinegar
50g butter
300g milk
50g whipping cream
1 bay leaf
5 pcs allspice
1 sprig thyme
1 tbs mustard
300ml water
1 lemon
salt and pepper
2 tbs sour cream

Carlsbad dumplings

6 slices white bread
4 eggs
2 tbs plain flour
2 tbs chopped parsley
200ml milk
salt and pepper
2 tbs butter

Cut the meat into flat slices and and pound it with a mallet. Season with salt and pepper. Add thinly sliced bacon and roll the meat into a roulade. Use a string to tie it together and give it a quick sear in a hot pan with oil (from all sides). Season with salt from other side, too.

In the same pan, sauté roughly chopped carrots, add the rest of the bacon and caramelize. Add roughly chopped celeriac and let the veggies get brown. Add chopped onions and give it some time again. Add sugar, butter and stir. Wait for the sugar to melt, add the lemon (just the inside, leave the skin for the end), mustard and let it cook for a bit. Pour in the water and add all the spices (thyme included). It is a good idea to use a tea strainer, then you can take it out easily at the end.

Put the meat into the sauce base and let it braise until soft. When ready, take it out, together with spices. Blend the veggies and add milk, sour cream and whipping cream. Blend until smooth. If the sauce is too thick, you can add more milk. Adjust the seasoning with vinegar, sugar, lemon skin, salt and let it simmer. You can also use flour to thicken it, but the vegetables we used should be enough.

Cut the dried out bread into cubes, add salt and pepper. Pour in the melted butter with egg yolks and butter. Add the whipped egg whites and parsley. Roll the dumpling into a foil and cook in a steamer for about 10 to 20 minutes, depending how big it is.

Cut the meat and serve with dumplings and cranberries. Enjoy!!

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For 4 portions:

1 rabbit from Máňa (including offal)
1 clove of garlic
500g potatoes (sliced ​​in half)
150ml white wine
100g parsley
2 anchovy fillets
40ml olive oil
2 spring onions
salt, pepper
1 lemon
water or stock (chicken, vegetable)

Portion the rabbit, keep the offal and deboned saddle aside. Season with salt and pepper and sear from all sides. Choose a suitable pan, so that you can also roast the rabbit in it. Put in the potatoes, chopped onions and garlic, and pour over with wine. Put the meat on the top, but don’t add the offal yet, as they don’t need that much time. Roast at 180 degrees for about 40 – 50 minutes until the meat and potatoes are soft. Sear the liver and kidneys, it will only take a moment.

Place the parsley in a blender with anchovies, olive oil, and mix until soft. Add grated lemon peel and a third of the juice, season with salt and decorate. Serve in the middle of the table family style. Enjoy!

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For 4 portions (starters):

Dough

200g semolina
100g plain flour
3 eggs
10g olive oil
salt, some warm water

Filling

20g finely grated parmesan
10g truffle oil
100ml chicken stock
10g finely grated truffle
3 slices of gelatine (1g agar agar)

Prepare the dough in a classic way and wrap it in foil. Let it rest for about 20 minutes.

Bring the stock with the parmesan to boil. Cook slowly, until the cheese dissolves. Add the swollen gelatine and don’t cook anymore. Add the rest of the ingredients and season with salt. Mix everything with a hand blender and cool down in half round silicone moulds.

Roll out the dough very thinly and spread a half of it with whole egg or egg yolk. Add the hardened filling and cover with the other half of the dough. Try to squeeze out all the air. Cut out the rounds. Cook slowly in water. Serve with stock, butter and maybe some extra truffle on the top. Enjoy!

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For 4 portions:

3 cucumbers
2 ripe avocados
1 lemon
1 bundle curly parsley
100g mascarpone
250ml water
olive oil, salt and pepper

Cut the cucumber into spaghetti, I use a special vegetable peeler or a zester. We can cut out little rounds, too. Cut  most of the cucumbers in small pieces, as we will marinate them. Scrape the skin off one lemon, add parsley and half of the juice. We will use the other half for seasoning. Let them marinade for about 2 hours, maximum 6. The cucumbers will lose their colour, the lemon will basically “cook” them.

Put everything into a blender and add the avocado. Blend all the ingredients until smooth, add water, season with salt and pepper. Add the mascarpone and just mix it lightly, we don’t want it to split. Finally, balance the flavours with salt and lemon. Serve with chopped cucumber and avocado and finish with olive oil. Enjoy your meal!

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For 4 portions:

Carp fries

1 carp approx. 1.5kg-2kg
plain flour for the coating
2 eggs
mixture for coating (half breadcrumbs and half blended cornflakes)
salt, pepper and fish masala spice (mixture of curry)
frying oil

Mayonnaise

1 egg yolk
30g water
10g chopped dill
1 lemon
250ml sunflower oil
salt
10ml rice vinegar
10g Dijon mustard

Tomato salad

mix  of tomatoes
30g spring onions
olive oil
juice of  ¼ lemon
sea salt

Debone the carp and cut into the flesh (as close to as possible so that you don’t cut all the way through). Then cut the fish into strips. Season with salt and spices, then coat it with flour, egg and breadcrumbs, just like schnitzel. Fry in oil until golden brown and drain on a grid. Season with salt immediately. Serve with lemon.

Whisk the egg yolk with water and vinegar and slowly pour in oil, drop by drop. Finally add lemon peel, juice and chopped dill. Season to taste.

Cut the tomatoes into larger pieces and season with lemon juice, oil and salt. Add  some chopped onion. Decorate with dill flowers.

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For 4 portions:

4 zucchinis
50g flatleaf parsley
100 g ice
200 chicken or vegetable stock
100g butter
2 tbs olive oil
1 yellow zucchini
1 slice of toast bread

This recipe is very simple, although you might find the procedure a little bit unusual. Rinse the zucchinis and cut them into very thin slices: we use a Japanese mandolin slicer. Heat up a larger pot or pan, pour in some olive oil, add zucchinis and salt. Fry the zucchinis until they start losing water. Leave them to steam for about 2 minutes and then add ice. This will help us keep the green colour. Wait until it dissolves and add parsley leaves (save some aside for decoration). Put everything in a blender and add butter. Blend until smooth. You can dilute the soup with stock or milk. Season to taste.

Cut the yellow zucchini in half, or you can shave it with a vegetable peeler. Burn with a flaming gun or grill on high heat in a dry pan. Finally, serve with toast bread croutons, parsley leaves and yellow zucchini. Enjoy your meal!

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4 servings:

750g large baking potatoes

200g semolina flour

2 tbsp of potato starch

4 tbsp grated parmesan

4 tbsp olive oil

50g of leeks

100g of bottom mushrooms

100g oyster mushrooms

1 garlic clove

2 tbsp of plain flour

1 cup of dried forest mushrooms (dust)

Pierce a potatoes with a pin or knife and bake with the skin at 170 degrees for about 1 hour. Then allow to cool, cut them in half and scoop out the inside with a spoon. Crush it, add flour, starch, salt, a spoonful of parmesan, olive oil and knead to a smooth dough. Let it rest 10 minutes. Then roll out long shapes and cut them into smaller pieces. Cook in boiling water (or steam) for 2-3 minutes until they floats on top.

Sprinkle the potato skins with flour and fry in 170 degrees in hot oil to golden brown. Dry on a kitchen paper and season with salt.

Fry sliced garlic in olive oil and add the slices mushrooms. After a while add the slices leeks. Season with salt and pepper and cook for 2 minutes so the leeks softens.

To make the mushroom dust, blend smoothly dried forest mushrooms and then transfer them to the tea net. Can be used in mushroom dishes or stews. Put everything on a plate and garnish with parsley and grated parmesan.

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6 portions:

2 bulb of garlic

½ onion

30g of leeks

1 potato

100ml dry white wine

300ml stock

400ml whole milk

100ml cream

50g butter

2 tbsp olive oil

salt

Separate the garlic into cloves, add salt and oil and wrap in aluminum foil. Bake at 180 degrees for about 40 minutes. In the meantime, prepare the base. Sweat the finely chopped onion and leek in little oil and butter, add the chopped potatoes and after two minutes add the wine. Let it boil and add the stock. Cook for 10 minutes until the potatoes soften up.

Put a cooked garlic in milk, bring to boil and mash it like potatoes. Then pass it into the soup. Add the cream, mix everything, season with salt, add a little fresh grated garlic and serve. Enjoy your meal!