After the party is before the party - with a Merklinger it gets really colorful! Our New Year's Eve motto this year: finger food festival! Here you'll not only find delicious warm bread, but also a selection of nibbles that go straight from the Merklinger into your party stomach. And the icing on the cake? Our homemade fortune cookies! Guaranteed to get you off to a good start with a smile [...]
Sizzling together around the Merklinger is a highlight at the end of the year. So that it doesn't get boring in the pans, we have 6 new, sophisticated raclette ideas for you. There are also quick party rolls made from pizza dough, baked potatoes and ratatouille fresh from the Merklinger Have fun making and enjoying! About every photo of [...]
Du benötigst dafür: Schamottsteine / Keltenschale / Keltentopf ® Bratplatte / Deckel / Ausziehbares GrillrostArbeitszeit: 35 MinutenGrillzeit Saiblinge: ca. 20-30 MinutenGarzeit Gemüse: ca. 20-30 Minuten Vorheizen: ca. 30 MinutenOberhitze: ca. 250-300°C Im BOBBY:Vorheizen: ca. 10-15 MinutenOberhitze: ca. 200-230°C Zutaten (für 3 Portionen) Für das glasierte Wurzelgemüse: Für die Mandelbutter Für die gegrillten Saiblinge Den Merklinger […]
You will need: Fireclay bricksTop heat: approx. 250-280°CPreheat: approx. 30 minutesWorking time: 40 minutesCooking time: approx. 45 minutes Ingredients(for 4 people) Also: Heat the Merklinger to approx. 250-280°C. Heat the (paella) pan on the firebricks too. Pat the chicken drumsticks dry and season with salt and pepper. Wash the tomatoes, cut in half, cut out the stalk and remove the seeds with a spoon. Dice the tomato halves. Carefully clean the mussels [...]
You will need: FirebricksTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 20 minutesBaking: approx. 15-20 minutes Ingredients (for 6 starter bowls) Also: Preheat the Merklinger to approx. 220-250°C. Wash the asparagus and cut off the woody ends. Cut the spears into 3 cm long, diagonal pieces and divide into 6 ovenproof dishes with a diameter of approx. 9-10 cm.
You will need: Fireclay bricks/extendable grill rackTop heat: approx. 220-250°C/250-280°CPreheat: approx. 15 minutesWorking time: 45 minutesCooking time/baking time: approx. 40 minutes Ingredients(for 4 people) For the pizza crust: approx. 300 g pizza dough, for a pan size of 26 cm Ø For the herb oil: 2 tbsp olive oil 1 clove of garlic, finely chopped 1 tbsp parsley, finely chopped For the fish soup: 500 g fish fillets (e.g. char, trout, carp, pike) [...].
You will need: Firebricks/extendable grill rackTop heat: approx. 220-250°CPreheat: approx. 15 minutesWorking time: 30 minutesCooking time: approx. 20 minutesGrilling: approx. 3 minutesIngredients(serves 4)For the marinade: 2 tbsp lemon juice 6 tbsp olive oil 2 garlic cloves, finely chopped 1 tsp rosemary, chopped 1 tsp thyme, chopped For the firepot: 4 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 5 medium potatoes, [...].
You will need: Fireclay bricks/spacer rackTop heat: approx. 220-250°CPreheat: approx. 30 minutesWorking time: 35 minutesBaking time: approx. 35-40 minutes Ingredients: (for 1 tart or springform pan, approx. 28 cm diameter) For the shortcrust pastry: 200 g wheat flour type 405 1 pinch of baking powder 1 pinch of salt 125 g cold butter in cubes 1 egg cold water as required For the filling: 300 g [...].
Ingredients(serves 4) For the basil oil: 1 bunch of basil Olive oil For the white wine polenta: 500 ml milk 300 ml dry white wine ½ - 1 tsp salt 200 g instant polenta 100 g radicchio, finely sliced 125 g mascarpone 50 g grated Parmesan For the prawns: 8 prawns (raw, headless, deveined) Juice of ½ lemon [...].
Ingredients (serves 2) 1 brown trout, char, trout (approx. 400 g) 1 organic lemon a few parsley stalks 6-8 daisies salt, pepper approx. 1.5-2 kg coarse Alpine salt 30 g pine nuts 100 g butter Heat the Merklinger to approx. 200-220°C. Wash the fish inside and out with cold water and pat dry. Wash the lemon in hot water and cut into thin slices. Chop the parsley stalks [...].
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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