We are thrilled if you enjoy our dishes so much that you would like to try preparing them at home. Our guests ask for our recipes time and again. And we would be glad to help you try them out at home. This page includes recipes of some exquisite classics from our kitchen that are overly difficult to prepare. Have fun cooking and enjoy the results. Oliver Rost and his kitchen staff hope you enjoy trying out the recipes and wish you ‘en Guete’!

Pea cappuccino with feta

Ingredients for 4 people:
800 g peas
1 diced onion
5 dl heavy cream
1 tbsp cold butter salt, nutmeg and white pepper
2 dl lukewarm milk
60 g cubed feta

Sweat the onions and peas. Add the cream and bring everything to a simmer. Purée the soup after simmering for 10 minutes. Add salt, nutmeg and pepper to taste and stir in the butter. Foam the lukewarm milk with a wand mixer. Place the feta cubes in glasses, fill with soup and finish with top with the milk foam. Garnish as desired for a finish.

Open ravioli with asparagus and morels

Ingredients for 4 people:
300 g each of white and green asparagus
150 g May morels
30 g each of tomatoes, celery, onion, carrots, leek
2 dl lukewarm milk
A few drops of truffle oil
Chopped herbs and seasoning

Noodle dough:
100 g wheat flour
50 g milled durum
1 egg
2 tbsp olive oil

Combine all ingredients for the noodle dough, knead and leaved covered in the refrigerator to rest for 20 minutes. Roll out the dough thinly, cut circles, blanch in salt water, baste with olive oil and keep warm. Peel the asparagus and cut into pieces, cook until al dente and allow to cool. Blanch the tomatoes, then skin, remove seeds and dice. Dice and blanch the celery, carrots and leek. Wash the morels, remove the stem and cut into quarters. Sweat the diced onion, asparagus, diced vegetables and morels in a pan, season to taste and add chopped herbs. Stack the noodles and vegetables in layers. Foam the lukewarm milk with a wand mixer, add truffle oil and pour over the ravioli. Decorate as desired.

Roulade with yoghurt berry crème

Ingredients for 4 people:
5 egg yolks
100 g sugar
5 egg whites
60 g powdered sugar
170 g wheat flour
400 g berries of your choice
175 g yoghurt
2 limes
50 g powdered sugar
1 vanilla pod
5 leaves of gelatine
1.25 dl whipping cream

Beat the egg yolk and sugar until foamy. Beat the egg white until stiff peaks form, add 60 g of powdered sugar and continue beating. Stir half of this mixture into the yolk mass. Add flour and combine. Fold in the second half of the egg whites. Spread the mass out on a baking sheet lined with baking paper to a thickness of approximately 5 mm, bake in an oven preheated to 180 degrees for five minutes and turn out onto a damp kitchen towel. Mix the yoghurt, juice from the limes, zest of one lime, 50 g of powdered sugar and vanilla bean pulp. Soften the gelatine in water, dry it off and melt it in a pan with a little liquid. Stir the gelatine into the crème and then the whipped cream and berries. Spread the crème on the biscuit, roll the biscuit and store cold for one hour. Garnish as desired and serve.

Pikeperch with pear relish in a banana leaf

Ingredients for 4 people:
2 William pears, diced
3 tbsp sugar
1 tbsp white wine
1 tbsp white vinegar
1 tbsp sweet chilli sauce
½ bundle of coriander and other herbs chopped
Salt, pepper and paprika
4 fillets of pikeperch
a little flour
a little lemon juice
salt, pepper
1 banana leaf
a little peanut oil

Caramelise the sugar, white wine and vinegar in a pan, then add the diced pear and stew until soft. Add sweet chilli sauce, herbs and seasoning to taste. Cut the banana leaf into 4 approx. 15 cm squares, brush with oil and add pear relish. Bone the pikeperch fillets, baste with lemon juice, season with salt and pepper and turn in flour. Then sauté briefly, place on the pear relish, wrap in the banana leaf and fasten with toothpicks. Roast the fish package in an oven preheated to 220 °C for 6 minutes. In Feldbach, this is served with pepper polenta and ratatouille.

Beetroot soup with horseradish mousse

Ingredients for 4 people:
1 onion, diced
½ garlic clove, chopped
½ tbsp butter
a small shot of white wine
7 dl vegetable stock
300 g raw beetroot cut into pieces
1.25 dl cream
3 tbsp grated horseradish
salt, pepper, nutmeg and some sugar

Sweat the onion, garlic and beetroot together butter. Deglaze with wine, add the stock and cook until soft. Purée the soup and pour through a sieve. Add salt, pepper, nutmeg and some sugar to taste. Beat the cream, season with salt and pepper and fold in the horseradish.

Berry Crumble

Ingredients for 4 people:
150 g flour
90 g cold butter
90 g sugar
50g sugar
0.5 dl water
500 g mascarpone
1/2 vanilla bean pod (pulp)

Knead the flour, butter and 90g of sugar into a mass and smooth into streusel on a baking sheet. Bake in an oven preheated to 180 °C for 30 minutes until crispy and allow to cool. Boil 50 g of sugar and water until the sugar dissolves and allow to cool. Then beat the sugar water with mascarpone and the vanilla bean pulp until the mass is fluffy. Cut the mint into fine strips and mix with the lime juice and berries. Add berries, mascarpone mousse and streusel to a glass in layers, then decorate as desired with mint.

Truffle cream of mushroom soup with morel bread sticks

Soup ingredients:
1 chopped onion
1 chopped garlic glove
1 tbsp rapeseed oil or sunflower oil
400 g cleaned mixed mushrooms (chanterelles, porcini, champignon, oyster mushrooms)
2 tbsp butter or truffle butter
1 dl white wine (Müller-Thurgau)
6 dl vegetable stock
2 dl cream
salt, pepper, nutmeg
wild herbs for garnish

Soup ingredients:
Heat oil in the pan, add onions and garlic, add sliced mushrooms and butter and brown lightly. Deglaze with white wine and reduce. Pour in the vegetable stock and simmer for 15 minutes. The purée the soup with a wand mixer and add cream. Season with salt, pepper and nutmeg.

read sticks ingredients:
2 dl milk
20 g butter
100 g flour
20 g finely grated dried morel
3 eggs
salt, pepper

Bread stick preparation (approx. 30 pieces):
Cook the milk and butter in a pot. Stir in finely grated morel and flour and mix until a homogeneous dough is formed. Burn down the dough (stir until a white bottom forms) and set aside. Add the eggs one at a time and stir into a smooth mass. Place the dough in a pastry bag with a small round spout. Squeeze evenly sized bread sticks to a length of about 20 cm on a sheet of baking paper. Bake the bread sticks in an oven preheated to 170 °C for approx. 6-8 minutes. The remaining bread sticks can be stored for later use.

Chef Oliver Rost prepared this recipe on the Top Pot broadcast on Tele Top. The recording of the broadcast is here: Tele Top – Top Pot Video