Delicate and juicy – beef

Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.

Frankfurt Green Sauce: The secret of 7 herbs

One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?

How to cook plum jam

In keeping with the season and the imminent harvest of our Bühler plums, my topic today is: How to cook plum jam. It’s actually quite easy, but takes a little time. In terms of taste, a homemade plum jam is a sensation. Especially because the plum jam contains much less sugar than any other jam or fruit spread. You see: It’s worth it!