RECIPES

from the DAS SIEBEN kitchen

Our head cehf set himself the task of compiling his recipes from the DAS SIEBEN kitchen and passing them on to you. This means you can also enjoy the delicious dishes from DAS SIEBEN at home and treat yourself and your family to recipe of the month. We hope you enjoy cooking these delicious meals.

 

 

Pappardelle

with baked potatoes, garlic and basil

Pappardelle with baked potatoes, garlic and basil

Ingredients

  • 120 g pappardelle
  • 10 ml olive oil
  • 42 g tomatoes
  • 7 g garlic
  • 2 g basil
  • 2 ml white wine

Preparation

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

Allergens

  • A
  • C
  • O
  • P

Our tip:

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

Pappardelle

with baked potatoes, garlic and basil

Pappardelle

with baked potatoes, garlic and basil

Pappardelle with baked potatoes, garlic and basil

Ingredients

  • 120 g pappardelle
  • 10 ml olive oil
  • 42 g tomatoes
  • 7 g garlic
  • 2 g basil
  • 2 ml white wine

Preparation

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

Allergens

  • A
  • C
  • O
  • P

Our tip:

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

Pappardelle

with baked potatoes, garlic and basil

Pappardelle

with baked potatoes, garlic and basil

Pappardelle with baked potatoes, garlic and basil

Ingredients

  • 120 g pappardelle
  • 10 ml olive oil
  • 42 g tomatoes
  • 7 g garlic
  • 2 g basil
  • 2 ml white wine

Preparation

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

Allergens

  • A
  • C
  • O
  • P

Our tip:

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

Pappardelle

with baked potatoes, garlic and basil

Pappardelle

with baked potatoes, garlic and basil

Pappardelle with baked potatoes, garlic and basil

Ingredients

  • 120 g pappardelle
  • 10 ml olive oil
  • 42 g tomatoes
  • 7 g garlic
  • 2 g basil
  • 2 ml white wine

Preparation

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

Allergens

  • A
  • C
  • O
  • P

Our tip:

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

Pappardelle

with baked potatoes, garlic and basil

Pappardelle

with baked potatoes, garlic and basil

Pappardelle with baked potatoes, garlic and basil

Ingredients

  • 120 g pappardelle
  • 10 ml olive oil
  • 42 g tomatoes
  • 7 g garlic
  • 2 g basil
  • 2 ml white wine

Preparation

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

Allergens

  • A
  • C
  • O
  • P

Our tip:

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

Pappardelle

with baked potatoes, garlic and basil

Pappardelle

with baked potatoes, garlic and basil

Pappardelle with baked potatoes, garlic and basil

Ingredients

  • 120 g pappardelle
  • 10 ml olive oil
  • 42 g tomatoes
  • 7 g garlic
  • 2 g basil
  • 2 ml white wine

Preparation

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

Allergens

  • A
  • C
  • O
  • P

Our tip:

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

Pappardelle

with baked potatoes, garlic and basil



Fleischvögerl (Beef Roulade)

with fried onions, root vegetable slices and sweet potato purée

Ingredients:

  • 115 g beef topside
  • 57 g carrots
  • 34 g onions
  • 57 g celery
  • 12 g bacon
  • 5 g pickled cucumber
  • 2 g mustard
  • 55 g sweet potato
  • 10 ml red wine
  • 2 g flour
  • 2 g paprika powder

Preparation:

Step 1: Cut the beef topside into cutlets and tenderise

Step 2: Peel the carrots, onion and celery, cut into dices of 1x1 cm and cut the sections into fine strips, save some onion for later

Step 3: Briefly fry the vegetable strips in a pan till brown, season with mustard and salt

Step 4: Cut the pickled cucumber into fine strips and mix with the vegetable strips

Step 5: Cover the beef cutlets with bacon, add the vegetable filling and roll up

Step 6: Brown the roulades, deglaze with red wine, and braise in the oven at 170 °C for 3 hours

Step 7: Put the sweet potato in the oven at 190 °C (1.5 hours)

Step 8: Scrape out the cooked sweet potato and purée

Step 9: Fry the diced vegetables and deglaze with red wine, season with salt, pepper and nutmeg

Step 10: Mix the flour, paprika powder and salt, and then bread the onion in it

Step 11: Bake the breaded onions in the deep fryer until light brown and then drain on a kitchen towel

Allergens:

  • A
  • L
  • M
  • O
  • P

Our tip:

Prepare meat on a red board, wash vegetables thoroughly, do not heat deep fryer above 170 °C (acrylamide)

Fleischvögerl (Beef Roulade)

with fried onions, root vegetable slices and sweet potato purée


Tarte flambée

with bacon and spring onions

Ingredients:

  • 200 g flour
  • 125 ml water
  • 150 g bacon
  • 120 g onions
  • 20 g spring onions
  • 100 g crème fraîche
  • Salt
  • Peper
  • Nutmeg

Preparation:

Step 1: Peel onion and finely dice

Step 2: Finely dice the bacon and brown in pan

Step 3: Fry the diced onions with the bacon until translucent

Step 4: Mix the diced bacon and onions with crème fraîche and season with salt, pepper and nutmeg, then leave to cool

Step 5: Mix the flour, a little salt and water to form a dough

Step 6: After 30 minutes, roll out the dough to a thickness of 1 mm and place on baking paper

Step 7: Cover the dough with the topping

Step 8: Bake in a pre-heated oven at 200 °C for 15 minutes

Step 9: Garnish with finely chopped spring onions

Allergens:

  • A
  • G
  • O
  • P

Our tip:

Let the dough rise for 30 minutes (wrap in cling film), wash the vegetables thoroughly beforehand.

Tarte flambée

with bacon and spring onions


Fried zander

with mashed potatoes, beetroot, vegetables and turmeric mousse

Ingredients:

  • 100 g zander
  • 4 g corn flour
  • 60 g potatoes
  • 40 g butter
  • 30 g beetroot
  • 20 g carrots
  • 2 g turmeric
  • 10 ml white wine
  • 10 ml fish stock
  • 5 ml cream
  • 2 ml olive oil

Preparation:

Step 1: Fillet and bone the zander

Step 2: Peel the potatoes and cook until soft

Step 3: Mash the potatoes and stir with butter

Step 4: Season the mashed potatoes with salt and nutmeg

Step 5: Peel the beetroot and carrots and cut into 1x1 cm pieces

Step 6: Blanch the vegetables for 4 minutes

Step 7: Heat half of the olive oil in a pan and toss in the vegetables, season with salt and pepper

Step 8: Flour the skin side of the zander with corn flour and fry in olive oil only on this side

Step 9: Mix the white wine, fish stock and cream together and bring to a boil, add turmeric and season with salt

Step 10: Foam the sauce with a hand blender

Allergens:

  • D
  • G
  • L
  • M
  • O
  • P

Our tip:

Prepare the fish on a board, then clean it immediately, clean vegetables thoroughly

Fried zander

with mashed potatoes, beetroot, vegetables and turmeric mousse


Backhendl Salat

(Styrian Chicken Salad)

Ingredients:

  • 75 g chicken thigh
  • 20 g corn flakes
  • 10 g flour
  • 52.5 g egg
  • 23 g onions
  • 5 g pumpkin seeds
  • 5 g cress
  • 22 g frisée lettuce
  • 22 g Lollo rosso lettuce
  • 11 g rocket lettuce
  • 11 g baby spinach
  • 22 g cucumber
  • 22 g tomato
  • 4 ml vinegar
  • 8 ml oil
  • 10 g sweet mustard
  • Salt

Preparation:

Step 1: Remove the meat of the chicken leg from the bone and cut into 4 pieces

Step 2: Season the chicken with salt

Step 3: Beat and mix the egg

Step 4: Bread the chicken (flour> egg> corn flakes)

Step 5: Deep-fry the chicken in fat

Step 6: Peel the onions and cut into fine rings

Step 7: Bread the onion rings in flour only

Step 8: Deep-fry the onion rings in fat

Step 9: Roughly chop the salad leaves

Step 10: Cut the cucumber into slices and the tomatoes into wedges

Step 11: Mix the vinegar, oil and sweet mustard to form a dressing and season with salt

Step 12: Plate and garnish with cress and pumpkin seeds

Allergens:

  • A
  • C
  • M
  • O
  • P

Our tip:

Prepare the chicken thighs separately on a board, then clean board immediately. Wash vegetables thoroughly!

Backhendl Salat

(Styrian Chicken Salad)


Glass noodle

salad

Ingredients:

  • 70 g glass noodles
  • 15 g cashew nuts
  • 10 g bean sprouts
  • 4 g cress
  • 17.25 g endive
  • 22 g lollo rosso lettuce
  • 10.5 g rocket lettuce
  • 10.5 g baby spinach
  • 33 g zucchini
  • 36 g carrots
  • 15 g soy sauce
  • 5 g rice vinegar
  • 10 ml honey
  • 3 mini spring rolls

Zubereitung

Step 1: Bring the water to the boil, put the glass noodles in a bowl and pour the boiling water over them

Step 2: Cut four leaves from the endive

Step 3: Roast cashew nuts in a pan

Step 4: Cut off the cress with scissors and mix with the bean sprouts

Step 5: Roughly pluck lollo rosso and mix with rocket and baby spinach

Step 6: Peel the carrots and cut into long, fine strips

Step 7: Cut the zucchini into long, fine strips

Step 8: Heat a saucepan half full with vegetable oil, carefully add the mini spring rolls to the oil and fry until crispy

Step 9: Mix the soy sauce, rice vinegar and honey into a vinaigrette

Allergens:

  • A
  • F
  • L
  • O
  • P

Our tip:

Wash vegetables, sprouts and cress thoroughly! Honey can cause various allergic reactions! Do not heat oil above 180 °C (EU Acrylamide Regulation)

Glass noodle salad

Avocado Bowl

with pomegranate vinaigrette

Ingredients:

  • 91 g avocado
  • 17.25 g endive
  • 11 g radishes
  • 4.4 g cress
  • 22 g frisée lettuce
  • 22 g lollo rosso lettuce
  • 10.5 g rocket lettuce
  • 10.5 g baby spinach
  • 23 g cucumber
  • 12 g carrots
  • 6.25 g pomegranate
  • 10 g honey
  • 4 ml vinegar
  • 8 ml oil

Preparation:

Step 1: Cut four slices from the cucumber at a slight angle

Step 2: Cut four leaves from the endives

Step 3: Cut the ends off the radishes and thinly slice the radishes

Step 4: Cut off cress with scissors

Step 5: Roughly pluck frisée and lollo rosso, and mix with rocket and baby spinach

Step 6: Peel the carrots and cut into fine strips

Step 7: Tap the pomegranate seeds into a sieve and keep the resulting juice, set the seeds aside

Step 8: Mix the pomegranate juice with honey, vinegar and oil to form a vinaigrette and season with salt

Allergens:

  • O

Our tip:

Our tip: If you wish to use the cut avocado later, “brush” with lemon juice to prevent enzymatic browning. Wash vegetables, sprouts and cress thoroughly! Honey can cause various allergic reactions!

Avocado Bowl

with pomegranate vinaigrette


Asian

Duck Soup

Ingredients:

  • 1 piece of duck
  • 30 g leek
  • 30 g carrots
  • 10 g celery
  • 20 g onions
  • 10 g button mushrooms
  • 10 g beech mushrooms
  • 10 g shiitake mushrooms
  • 5 g sesame seeds
  • 5 g coriander
  • 10 ml soy sauce
  • 1 piece of chilli
  • 1 clove of garlic
  • Salt

Preparation:

Step 1: Peel the leek, carrot, celery, onions and garlic, and cut everything into fine strips.

Step 2: Simmer the duck together with the vegetable peels and water in a saucepan at 95 °C for 6 hours.

Step 3: Strain the duck stock through a cloth

Step 4: Remove the duck meat from the carcass and tear into strips

Step 5: Clean all mushrooms except the beech mushrooms with a brush and cut into slices

Step 6: Cut the chilli into rings

Step 7: Fry the duck in a pan, add the mushrooms and vegetable strips

Step 8: Deglaze with soy sauce and add the duck stock

Schritt 9: Put in a plate and garnish with sesame and coriander

Allergens:

  • L
  • M
  • N
  • O
  • P

Did you know?

In addition to its high nutritional value, duck meat provides valuable B vitamins, including vitamins B1, B2, B6, B12 and niacin. It also contains a significant amount of minerals such as iron and zinc.

Asian Duck Soup

Lime sorbet

with caramelised apples

Ingredients:

  • 10 g limes
  • 80 ml water
  • 15 g sugar
  • 30 g apples
  • 5 g ginger
  • 10 ml white wine

Don’t forget to wash fruit thoroughly!

Preparation:

Step 1: Halve the limes and squeeze out juice

Step 2: Pour the lime juice through a sieve into a saucepan, add sugar and water and bring to a boil

Step 3: Then place in a metal bowl in the freezer and stir every 20 minutes until the mixture solidifies

Step 4: Peel the apple and ginger and finely dice

Step 5: Caramelise sugar in a saucepan and deglaze with white wine

Step 6: Add the diced apple and ginger and let simmer until the mixture becomes viscous

Allergens:

  • none

Enjoy!

This sweet treat is sure to cool you down on a hot day.

Lime sorbet

with caramelised apples


Zucchini

Tagliatelle

Ingredients:

  • 120 g zucchini
  • 5 g chilli peppers
  • 10 g walnuts
  • 10 g hazelnuts
  • 10 g cashew nuts
  • 30 ml olive oil
  • 10 g rocket lettuce

Preparation:

Schritt 1: Cut the zucchini lengthways into thin slices

Schritt 2: Heat the chilli peppers in a little olive oil to 30 °C and set aside

Schritt 3: Put the walnuts, hazelnuts, cashews, rocket and olive oil in a blender and roughly blend

Schritt 4: Briefly fry the zucchini slices in a pan with the chilli oil, season with salt and pepper

Schritt 5: Twist the zucchini with a meat fork and place on a plate

Schritt 6: Pour the nut pesto onto the zucchini tagliatelle

Don’t forget to thoroughly wash vegetables, store olive oil in dark bottles

 

Allergene

  • H (nuts and products derived from them)

  • O (sulphur oxides and sulphites and products derived from them)

  • P (lupins and products made from them)

Enjoy!

This delicious dish provides energising fatty acids with its olive oil and nuts.

Zucchini Tagliatelle