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PREPARATION For the lamb rack preheat the oven to 180 °C top/bottom heat. Parry meat, remove tendons and larger pieces of fat. Cut carrots, celery and onions into large pieces. Melt butter in a roasting pan, add herbs, vegetables, Underberg and pressed garlic. Fry the lamb briefly on all sides. Deglaze with vegetable stock or lamb stock, cover roaster and cook in the hot oven for about 20-30 minutes. After cooking, leave the rack of lamb to rest for approx. 10 minutes in a switched-off oven with the oven door slightly open. The meat should reach a core temperature of...

PREPARATION For the salad, wash the romaine lettuce, rocket and spinach. Pluck parsley and mint from the twigs. Slice radishes, clean fennel and cut into thin strips. Wash and sort blackberries, cut feta into cubes. For the dressing, grate the zest of the lemon and squeeze the juice. Peel the shallot and chop very finely. Mix lemon juice and zest with honey, shallot, olive oil and mustard and season with salt and pepper. Remove beef steak from the refrigerator 2 hours before grilling. Preheat the grill. Grill meat at direct high heat (approx. 250-280 °C) for 3-5 minutes. Turn meat...

PREPARATION For the marinade, peel and finely chop the garlic. Pluck rosemary from the twigs and chop finely. Mix garlic and rosemary together with Underberg, sugar and rapeseed oil in a bowl. Put the steaks in marinade and leave them in the refrigerator overnight for 6-12 hours. For the cabbage salad, slice or cut red cabbage into fine strips. Peel carrots and cut or slice them into fine strips. Cut spring onion into rings, chop chives finely.Put the red cabbage and carrots in a bowl and knead them together with sugar and salt for 1-2 minutes with your hands until...

PREPARATION Rinse chicken breast fillets under running water and pat dry. Mix oil with Underberg and honey and season with salt and pepper. Put them in a plastic bag together with the chicken breast fillets and let them stand in the fridge for about 30 minutes or more. Preheat the grill and grill the chicken breast fillets at medium heat (approx. 160-200 °C). To do so, place the chicken breast fillets on the grill, cover the grill and grill the meat for 7-10 minutes. Turn the chicken breast fillets, close the lid and grill for another 7-10 minutes. The chicken...

PREPARATION Wash the kale, pluck the leaves from the stalks and cut them into small pieces. Peel and finely chop the onions. Heat clarified butter in a large pot, add onions and bacon, fry for 1-2 minutes. Add kale, mustard, salt, pepper and nutmeg, add vegetable stock and Underberg and simmer for 45-60 minutes. Peel potatoes and cut them into small pieces of equal size. Add potatoes and smoked sausages 20 minutes before the end of the cooking time of the kale. Season to taste with salt and pepper and serve. Preparation time: 60 minutesNutritional values per serving: 773.6 kcal/3169.6 kj...