Happy cooking!

3-course Easter menu

The recipe, we present you today, is exceptional and really extensive. Maybe you want to make your loved ones a special treat for Easter and use the holidays for the preparation of a feast.
by Janine Henschel (17 Apr 2014)

The recipe, we present you today, is exceptional and really extensive. Maybe you want to make your loved ones a special treat for Easter and use the holidays for the preparation of a feast.

 

Roast beef rolls with peach salad

Ingredients:

10 slices Roast beef

8 Peach halves (from a can)

1 teaspoon horseradish

2 teaspoons mayonnaise

Sugar

Salt

Parsley

Preparation:

  • Drain the peaches well and cut into cubes
  • Mix the fruits with mayonnaise, horseradish, salt and sugar and give the mixture on the roast beef slices
  • Curl the slices with the filling and garnish them with the parsley
  • If necessary, outshine them with jelly

Time of preparation: about 15 minutes

 

Tongue in white sauce

Ingredients:

800g pickled beef tongue

150g margarine

100g flour

1 onion

1 bay leaf

2 tablespoon lemon juice

3 allspice berries

Preparation:

  • Start the beef tongue with the onion, the bay leaf and the allspice berries in cold water and cook it till the skin easily solve of the tongue
  • Remove all, quench it in cold water and separate the skin completely from the meat
  • Afterwards stir a light sauce of the broth, the flour and the margarine
  • Make portions of the tongue, put them into the sauce and season it with the lemon juice

We recommend boiled potatoes and a little cucumber salad. Preparation time for the innards: about 60 minutes

 

Fruits in wine jelly

Ingredients:

Fruits (for example pears, grapes, peaches, pineapple) fresh or fruit cocktail

¼ litre white wine

¼ liter water

4 tablespoons brandy

4 tablespoons chopped almonds

3 tablespoons marmalade

3 tablespoons sultanas

3 tablespoons sugar

1 packet gelatin

1 knife point ginger powder

Preparation:

  • Depending on your needs peel the fruits, core them and cut them into cubes
  • Cook the fruits shortly in a wine-water-sugar-stock and remove it carefully
  • Mix the almonds, sultanas, marmalade and ginger well with the fruits and enter the mass on wafers or in little cups or cupcake liners
  • Drizzle the fruits with the brandy
  • Afterwards bind the stock with the dissolved gelatin and give it on the fruits
  •  Cool the dessert till consumption   

--> Attention: For non-alcoholic version you can leave off the wine and the brandy

Time for preparation: about 20 minutes

For the whole set menu you should count in about 1,5 hours.

 

Of course we cook the GDR recipe this time again in the DDR-Restaurant Domklause for you, too. We offer it the holidays on the total, from the 19th of April till the 21st of April 2014. You can choose between a 2- or 3-course-menu. The prices are as follows:

Roast beef rolls with peach salad: 6,80 €

Tongue in white sauce: 13,20 €

Fruits in wine jelly: 4,50 €

Full 3-course-menu: 24,50 €

We wish all our readers relaxed and sunny Easter holidays!

(Translation: Valerie Holbein)

 

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