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WinterTIME-Courts . 2024

Winter is the time for strong flavours – meat dishes, winter vegetables and nuts are in high demand.

Enjoy your meal!

Sylt Kale

VICUSCHKA / stock.adobe.com


Every year at the Biike on 21 February, the “palm of the Frisians” is in full swing on Sylt.
Kale is now available everywhere on the island, plentiful and hearty – with smoked pork, pork cheek and cabbage sausages, with mustard and schnapps.

Meal time.


2 kg Kale . fresh
1 Vegetable onion
2 kg Kassler back
6 Cabbage sausages
1 Pork cheek . smoked
0,25 kg Pork lard
2 l Poultry or vegetable stock
1,5 kg Kale potatoes
100 g Breakfast bacon
  Oat flakes
  Mustard . medium hot
  Salt & pepper . from the mill
  Caraway schnapps


First boil and peel the potatoes, then wash the kale, remove the stems and roughly pluck. Sauté the diced onions in the lard and add the kale. Add the stock and bring to the boil. Add a dash of caraway schnapps (Helbing) for flavour. Let the kale simmer for several hours, stirring repeatedly; add stock if necessary. Finally, add oat flakes to bind the kale until the desired consistency is reached. Season the kale with salt & pepper, caraway seeds, sugar, schnapps and mustard. If you like, you can now add a spoonful of lard. Slice the smoked pork and pork cheek and heat them in the kale pot with the cabbage sausages before serving. Serve with three kinds of potatoes – boiled potatoes, fried potatoes with bacon and caramelised potatoes – and medium hot mustard.

Traditionally, kale is eaten on 21 February for the Frisians’ Biike. Before the meal, the village walks together to the Biike with torches. After returning from the cold, a hearty meal with a cheerful atmosphere awaits.

sylt winter-müsli


500 g Rolled oats . granulated
150 g Sunflower seeds
75 g Almonds . chopped
50 g Walnuts . chopped
30 g Pistachios . chopped
2 g Salt
1/2 TL Gingerbread spice
5 g Vanilla syrup
120 g Honey
30 g Maple syrup
50 g Marzipan raw paste . grated
35 g Rapeseed oil
75 g Raisins . dried
75 g Apricots . dried / chopped
50 g Orangeate



Put the oats, sunflower seeds, almonds, walnuts and pistachios in a bowl and mix; add the salt, gingerbread spice and vanilla and mix well. Then add the honey, maple syrup, marzipan and oil and continue to mix thoroughly until there are no lumps; fold in the dried fruit, add the candied orange peel.

Place the raw muesli mixture on a baking tray lined with baking paper and bake at 170°C for about 10-15 minutes until golden brown and crisp.

Remove from the oven, allow to cool and break into bite-sized pieces; store in an airtight container.

EASTERTIME-Courts . 2024

Easter and lamb dishes simply belong together.
And the opportunity to bring the first fresh asparagus to the table,
should not be missed.
Our chef recommends rack of lamb and lamb stew for you at home.

Enjoy your meal!

Rack of lamb with lamb jus
with taboulé and asparagus-radish vegetables

Rack of lamb

Ingredients for 4 people

800 g Rack of lamb
2 Zw Thyme
2 Zw Rosemary
50 g Butter
  Salt . from the mill
  Pepper . from the mill


Clean the saddle of lamb and season with salt and ground pepper. Heat half the butter in a pan, add the saddle of lamb and sear vigorously on both sides; then transfer to a baking dish, spread the rest of the butter on the meat and place the herb sprigs in equal portions to the left and right. Cook in a preheated oven at 160 °C for approx. 5 – 8 minutes.

Lamb Jus

Ingredients for 4 people

800 ml Lamb stock
1 Onion
1 Garlic clove
100 g Mushrooms
  Rapeseed oil
1 Ta Tomato paste
50 ml red Port . Tawny
100 ml red wine
2 Tw Thyme
2 Tw Rosemary
  Tomato seeds . from taboulé
50 g Butter
  Cornflour . stirred
1 Ta Maple syrup
  Salt . from the mill
  Pepper . from the mill



Peel the onion and cut into half rings, press on the garlic clove and quarter the mushrooms. Heat the rapeseed oil in a pan and fry the vegetables until golden brown. Finally, add the tomato purée and continue to roast for 1 minute at a medium temperature. Deglaze with the port, then add the red wine, bring to the boil and reduce by half. Add the lamb stock, the spice sprigs and the tomato seeds from the taboulé, then simmer for about 45 minutes more and reduce to about 600 ml. Strain everything through a sieve. Stir the butter into the jus and thicken with cornflour; season with maple syrup and salt and pepper.


Ingredients for 4 people

100 g Bulgur
200 ml Water
1,5 Ta Vegetable broth . BDH
2 Tomatoes
  Salt . from the mill
1/2 Lemon . extracted
25 g liquid Honey
50 g Olive oil
10 St Parsley . smooth
8 St Mint . only the leaves


Season the water with the vegetable stock (we recommend our BENEN-DIKEN-HOF vegetable stock) and bring to the boil with the bulgur. Leave to swell, covered, on the switched-off hotplate. Quarter the tomatoes, remove the cores (add to the lamb jus), dice the tomato fillets into concassée. Finely chop the mint and parsley including the stems; mix the honey with lemon juice and olive oil, season with salt and pepper. Put all the ingredients in a bowl with the bulgur and mix.

Asparagus Radish Vegetables

Ingredients for 4 people

300 g Asparagus . white
300 g Asparagus . green
5 Radish
  Chives . fresh
  Rapeseed oil
  Salt . from the mill
0,5 Te Vegetable broth . BDH
50 ml Water
20 g Butter


Peel the white asparagus, cut off the ends of the green asparagus; remove the leaves and roots from the radishes. Cut the asparagus into bite-sized pieces and the radishes into slices. Put some rapeseed oil in a pan and heat it up, sauté the asparagus in it and season with a pinch of sugar, salt and the vegetable stock (we recommend our BENEN-DIKEN-HOF vegetable stock here too). Deglaze with approx. 50 ml water, then cover with a lid and cook the asparagus at a low temperature. Finally, add the radishes and chives and finish with the butter.

with white beans

Ingredients for 4 people

800 g Lamb . Leg or shoulder
500 g Beans . white . dried
750 g green beans . fresh
250 g Bacon . diced
3 Onions
1 Bu Savory
1 Bu Soup vegetables
3 Bu Dill
25 g Butter
500 g Cream
1,4 l Meat broth
  Salt . from the mill
  Pepper . from the mill


Soak the white beans for at least 6 hours – preferably overnight. Cut the lamb into larger cubes. Peel, halve and slice the onions. Drain the soaked white beans in a sieve.

Heat the butter in a large pot and fry the bacon in it. Add the lamb and onions to the bacon and fry until brown all over. Add the white beans and the cleaned soup vegetables – do not chop them – to the meat; season with basil, pour in the meat stock.

Cover and simmer on a low heat for 1 hour. During this time, clean the green beans, wash them, remove the skins and – if they are too long – cut them into bite-sized pieces. Add the beans and the chopped savory to the stew as well. Let everything cook for another 45 minutes.

Then remove the soup vegetables. Remove about 8 tbsp white beans from the pot and purée them together with the cream. Thicken the stew with the cream and season to taste with salt and pepper. Wash and chop the dill and sprinkle over the stew.

BENEN-DIKEN-HOF vegetable stock

You don’t have a basic stock at hand?
Would you like to enhance the flavour of a dish?
Then we recommend our homemade BENEN-DIKEN-HOF vegetable stock. Excellent.

Without flavour enhancers, without preservatives. 100% fresh ingredients.

100 g for € 7.50

>>> order now

Bu = Bunch . St = Stem . Ta = Tablespoon . Te = Teaspoon . Tw = Twig

Wonach suchen Sie?

23.10.2024 – 25.11.2024


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