Recipes from Andreas Caminada
Goulash
600 g onions
800 g beef
20 g paprika (spicy or sweet)
10 g caraway seeds
1 cup of broth
1 garlic clove
Chili
Lemon zest (½ lemon)
3 jalapeños
400 g carrots
800 g potatoes
2 ½ liters beef broth
Pepper and salt to taste
To prepare:
Chop the onion and sauté in a little peanut oil until translucent. Cut the beef into bite-sized pieces, add
to the onions and sauté well. Add the paprika and caraway seeds and immediately deglaze with the cup
of broth. Crush the garlic and make a paste with it and the chili and lemon; stir well. Let everything
simmer until the meat is tender. Chop the jalapeño, carrots, and potatoes, add to the meat, and pour in
the beef broth. Cook until tender.
Recipes from Andreas Caminada
Ground Beef and Macaroni ("Gehacktes mit Hörnli")
1 onion, finely chopped
2 tablespoons peanut oil
400 g lean ground beef
200 g lean ground pork
½ tablespoon flour
½ garlic clove, finely chopped
½ tablespoon of tomato paste
1 bay leaf
1 deciliter veal broth
1 deciliter bouillon
0.4 deciliter white wine
Salt, white pepper
Knife tip of Sambal Olek hot sauce
1 tablespoon tomato chutney (sweet-sour)
300 g macaroni ("Hörnli"), cooked in salted water
2 tablespoons butter
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Recipes from Andreas Caminada
Capuns
200 g white flour
2 eggs
0.8 deciliter water
60 g low-fat quark
Salt, pepper
½ pair landjaeger sausage
½ piece salsiz (dried sausage) (60 g)
50 g raw ham or bacon
5 g chopped parsley
5 g chopped chives
10 g spearmint
30 Swiss chard leaves
4 deciliters bouillon
50 g grated Bergkäse (cheese)
25 g butter
50 g diced bacon
To prepare:
Add the flour, eggs, water, milk, and spices to a bowl. Rapidly mix everything into a smooth
dough; season to taste. Chop landjäger, salsiz, and raw ham or bacon and add to the dough.
Wash the Swiss chard. Place a small spoonful of the dough into each leaf and wrap. Bring the
milk and bouillon to a boil; add the capuns and simmer gently for about 10 minutes. Carefully
remove the capuns, place on a plate, pour some of the cooking liquid over them, and add the
cheese. Fry the diced bacon in butter until crispy and sprinkle over the capuns.
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Recipes from Andreas Caminada
Tomato sauce
2 white onions
3 shallots
4 pieces of garlic
2 carrots
2 celery stalks
1 bunch of basil
1 bunch of rosemary
2–3 sage leaves
500 g peeled tomatoes
200 g Parmesan
100 g butter
Olive oil
3 teaspoons salt
2 teaspoons sugar
To prepare:
Chop the vegetables very finely; gently sauté with butter and oil until the carrots are soft. Add the fresh
herbs, mix and leave in the pan for 2–3 minutes. Add the tomatoes and simmer at a low temperature for
one hour. Depending on preference, leave some of the vegetable pieces whole or allow everything to
cook down. Add salt, pepper, and sugar to taste; add Parmesan and serve.
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Recipes from Andreas Caminada
Couscous salad
200 ml vegetable broth
110 g couscous (roasted)
1 stalk of lemongrass
2 slices of ginger
¾ tablespoon Indian curry
25 g cane sugar
Bring all ingredients to a boil; cover and
simmer.
Dice.
Finely chopped.
220 g pineapple
100 g fennel
40 g roasted sunflower seeds
Let all ingredients cool; mix and add 1 tablespoon of chopped coriander.
½ Granny Smith apple
Cut as desired and place on top of the
couscous.
1 fennel bulb
Salt, olive oil, white wine vinegar
Wash and finely slice the fennel. Add oil and
vinegar; add spices to taste. Place on top of
the couscous.
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