For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In April 2012 – recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:

Cortado (cappuccino) of wild garlic
with crispy celery-cardamom praline

Ingredients for 4 servings:

Soup:
150 g wild garlic – washed and cleaned
1/4 l whipping cream
1/2 l vegetable stock
1 medium-sized, peeled and grated potato
a dash of lemon juice
salt, pepper, nutmeg, some corn starch

Celery-cardamom praline:
100 g peeled, diced (2 mm), cut celery bulb
1 egg yolk
1 egg white for breading
1 tbsp. crème fraiche
1 tsp. wheat semolina
cardamom, ground (note: very intense!)
salt
sesame for breading

Preparation:

Soup:
Bring vegetable stock and grated potato to a simmer until thick. Add whipping cream and wild garlic. Briefly boil thoroughly and mix until the soup is creamy. Thicken with a bit of corn starch, as needed. Season to taste.

Celery-cardamom praline:
Boil celery cubes in lightly salted water al dente. Rinse with cold water and drain (they must be dry). Mix celery with egg yolks and crème fraiche such that the mixture becomes malleable. Season to taste with cardamom and salt. Add in semolina and chill for approximately 30 minutes.
Form small pralines. Dip pralines into whisked egg white and roll in sesame. Fry in hot oil.

Serve in an attractively presented manner – such as in our photo – and enjoy…

We wish you much success!