Lobster Soup, Apple Chutney & Shrimp
A hearty seafood soup is always good – especially when the Sylt sea breeze has just flushed your cheeks.
The apple chutney adds a special touch to the dialogue between lobster and shrimp.
Delicious.
Ingredients for 4 People
| 4 – 8 | Shrimp |
Lobster Soup
| 750 g | Lobster Shells |
| 50 ml | Rapeseed Oil |
| 100 g | Onion |
| 50 g | Carrot |
| 50 g | Celery |
| 50 g | Leek |
| 75 g | Fennel |
| 1 | Garlic Clove |
| 35 g | Tomato Paste |
| 25 ml | Cognac |
| 75 ml | White Wine |
| 1,5 l | Water |
| 10 g | Lemongrass |
| 125 g | Butter |
| 200 g | Cream |
| peppercorns . white | |
| Sugar. brown | |
| Cornstarch |
Apple Mustard Seed Chutney
| 1/2 | Lemon |
| 5 g | Ginger |
| 1/2 | Granny Smith Apple |
| 5 g | Raisins . chopped |
| 1 Prise | Salt |
| 6 g | Mustard Seeds |
| 15 g | Sugar . brown |
| 30 ml | Balsamic Vinegar . white |
| 10 ml | Water |
Preparation of the Lobster Soup
Roast the lobster shells in rapeseed oil. Wash the vegetables, peel if necessary, and roughly chop them. Then add them to the shells, sprinkle with a little sugar, and caramelize. Add the tomato paste, stir, and roast for a few minutes. Deglaze with cognac and white wine and let both evaporate almost completely. Add the water and add the spices. Simmer for about 60 minutes, then strain. Reduce the stock to 750 ml. Stir in the cream and butter and thicken slightly with cold cornstarch. Season to taste.
Preparation of the Apple and Mustard Seed Chutney
Peel the lemon with a vegetable peeler and finely dice the zest. Blanch the zest three times in fresh water.
Peel the ginger and apple and finely dice them.
Place all ingredients in a saucepan, stir, and reduce over medium-low heat until syrupy. Season to taste.
Preparation of the Shrimp
Peel the shrimp (1-2 per person) and remove the intestines with a small knife. To serve, season the shrimp with salt and fry in a hot pan with rapeseed oil.
>>> Recipe . Lobster Soup, Apple Chutney & Shrimp . PDF Download
>>> Shopping List . Lobster Soup, Apple Chutney & Shrimp . PDF Download
Vegetable Garden
This is how we imagine the happy gardener’s well-filled basket after a walk through a well-tended vegetable garden.
It doesn’t get more vegetable-packed than this. A feast not just for vegans and vegetarians.
Rich in vitamins and healthy.
>>> Recipe . Vegetable Garden . PDF Download
>>> Shopping List . Vegetable Garden . PDF Download
Ingredients for 12 Biscuits
Biscuit
| 6 | Eggs |
| 150 g | Sugar |
| 75 g | Flour |
| 75 g | Starch |
| ¼ Pk. | Baking Powder |
| Synthesized Sugar |
Preparation
Preheat the oven to 160°C (320°F)
Separate the eggs and beat the egg yolks with the sugar until frothy. Combine the flour, starch, and baking powder, sift them into the egg yolk mixture, and gently fold them in. Beat the egg whites in a separate bowl until stiff peaks form, then fold the egg whites into the egg yolk and flour mixture.
Pour the batter into a greased springform pan and bake at 160°C (320°F) for about 20 minutes until golden brown. Remove the finished sponge cake from the pan and let it cool. Then cut the base horizontally into two equal halves. Place one half, cut-side up, in a cake ring and coat the sponge cake with a little sugar syrup.
Mascarpone Cream
| 3 | Sheet of Gelatin . soaked |
| 250 g | Mascarpone |
| 250 g | Low-Fat Curd Cheese |
| 20 g | Honey |
| 100 g | Sugar |
| 125 ml | Whipped Cream |
Preparation
Mix the mascarpone, low-fat quark, honey, and sugar. Dissolve the softened gelatin along with 2 tablespoons of the mascarpone mixture over low heat and stir into the remaining mascarpone cream. Whip half of the cream until stiff peaks form and fold in. Spread the mascarpone cream on the cake base and cover with the second half of the sponge cake, again with the cut side facing up and saturate it with a little sugar syrup. Refrigerate the cake until the mango cream is ready.
Mango Cream
| 250 g | Mango Pulp |
| 1 | Egg Yolk |
| 1 | Egg |
| 25 g | Sugar |
| Salt | |
| Vanilla Syrup | |
| 6 | Sheet of Gelatin . soaked |
| 250 g | Cream . whipped |
Preparation
Whip the cream until stiff peaks form and set aside. Beat the egg, egg yolk, salt, sugar, and vanilla over a bain-marie until the temperature reaches 80°C. Add the softened gelatin and dissolve it in the warm egg mixture. Then add the fruit puree and stir in. Place the bowl containing the mango mixture over a bowl of cold water. Stir the mixture until cold, until it forms a “straight line.” Now fold in the whipped cream and mix until smooth. Pour the cream onto the sponge cake in the cake ring and refrigerate the cake to set.
Mango Jelly
| 140 g | Mango Pulp |
| 65 g | Sugar Syrup |
| 3 | Sheet of Gelatin . soaked |
Preparation
Heat the mango pulp with the sugar syrup and dissolve the softened gelatin in it. Allow the liquid to cool to body temperature and then carefully pour it onto the mango cream to finish the cake. Let it set in the refrigerator.
Finishing
Once the cake has cooled completely, remove it from the cake ring, cut it into 12 slices, and decorate each slice with a dollop of mango gel, a mulberry, and a mint leaf.
Mango Gel
| 200 g | Mango Pulp |
| Lime Juice | |
| 2 g | Agar Agar |
Preparation
Place the mango pulp in a saucepan, season with lime juice, and stir in the agar agar. Bring to a boil and simmer for 10 seconds. Pour the hot liquid into a wide, shallow container and allow to set. Blend the cooled jelly in a small blender or food processor until smooth and season to taste.
Hippen
| 1 | Egg Whites |
| 30 g | Sugar |
| 30 g | Butter . softened |
| 30 g | Flour |
| 1 Kt. | Turmeric . ground |
| Salt | |
| 1 | Silicone Mold . Leaf |
Preparation
Whisk the egg whites and sugar into a bowl until stiff, then lightly color with turmeric. Add the softened butter and flour and mix until smooth. Chill the dough for at least two hours.
Spread the cold dough into a silicone baking sheet and bake at 160°C (top and bottom heat) for 8 minutes until golden brown. Remove from the oven and let cool. Leftover buns will keep for up to 14 days if stored in an airtight, dry place.
>>> Recipe . Mango Mascarpone Cake . PDF Download
>>> Shopping List . Mango Mascarpone Cake . PDF Download
WinterTIME-Courts . 2024
Winter is the time for strong flavours – meat dishes, winter vegetables and nuts are in high demand.
Enjoy your meal!
Sylt Green Cabbage
Every year, during the Biike festival on February 21st, the “Frisian Palm” is in full swing on Sylt.
Kale is now available everywhere on the island, in abundance and often heartily –
with smoked pork, pork cheek, and cabbage sausages, with mustard and schnapps.
A meal.
Ingredients
| 2 kg | Kale . fresh |
| 1 | Onion |
| 2 kg | Pork Loin . smoked |
| 6 | Cabbage Sausages |
| 1 | Pork Cheek . smoked |
| 0,25 kg | Lard |
| 2 l | Chicken or Vegetable Broth |
| 1,5 kg | Kale and potatoes |
| 100 g | Breakfast Bacon |
| Oat Flakes | |
| Mustard . medium-spicy | |
| Salt & Pepper . from the Mill | |
| Sugar | |
| Caraway | |
| Caraway Schnapps |
Preparation
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
Ingredients
| 500 g | Oat Flakes |
| 150 g | Sunflower Seeds |
| 75 g | Almonds . chopped |
| 50 g | Walnuts . chopped |
| 30 g | Pistachios . chopped |
| 2 g | Salt |
| 1/2 Te | Gingerbread Spice |
| 5 g | Vanilla Syrup |
| 120 g | Honey |
| 30 g | Maple Syrup |
| 50 g | Marzipan Paste . grated |
| 35 g | Rapeseed Oil |
| 75 g | Raisins . dried |
| 75 g | Apricots . dried / chopped |
| 50 g | Orangeat |
Preparation
Place the oats, sunflower seeds, almonds, walnuts, and pistachios in a bowl and mix well. Mix well with salt, gingerbread spice, and vanilla. Then add the honey, maple syrup, marzipan, and oil and mix thoroughly until no lumps remain. Fold in the dried fruit and add the candied orange peel.
Place the granola mixture on a baking sheet lined with parchment paper and bake at 170°C for about 10-15 minutes until golden brown, or until crispy.
Remove from the oven, let 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 |
Preparation
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 |
Preparation
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.
Taboulé
Ingredients for 4 People
| 100 g | Bulgur |
| 200 ml | Water |
| 1,5 Ta | Vegetable Broth |
| 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 |
Preparation
Season the water with the 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 | |
| Sugar | |
| 0,5 Te | Vegetable Broth |
| 50 ml | Water |
| 20 g | Butter |
Preparation
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 vegetable stock. 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.
LAMB STEW
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 |
Preparation
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.
Bu = Bunch . St = Stem . Ta = Tablespoon . Te = Teaspoon . Tw = Twig
