The Queen’s anniversary celebration has begun, and Elizabeth II has now sat on the throne for 70 years. And for a number of years, a German has conjured up culinary delicacies on the British Queen’s table. Stefan Pappert (44) is the queen’s chef at Windsor Castle – and is currently under a lot of stress.
Read about it here: The German Stefan Pappert is the queen’s chef. Here he talks about the royals’ culinary preferences and the stress of the anniversary >>
The Austrian women’s magazine Woman spoke to Stefan Pappert about the Queen’s menu last year and asked: What does “Her Majesty” like best to eat? “More and more European home cooking – German, Austrian and Bavarian food,” the queen’s chef told the magazine at the time. “Breakfast is more continental – lots of jam, different types of bread, smoked salmon.”
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And when the queen’s great-granddaughter comes to visit, it is “fruit and tea, and sometimes sweet. Lots of chicken, gyros, sliced meat. Hummus and Falafel “.
Stefan Pappert also revealed some of his recipes for the magazine, which he conjures up for the queen and the royals. Here for you are three of the goodies that are easy to emulate.
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Recipe for wild garlic potato stews, as served to the queen
For wild garlic potato stew you need: 400 grams of waxy potatoes, a little wild garlic, esk teaspoon cumin, 1 onion, 200 grams sour cream, 4 tablespoons butter, 1 tablespoon coriander seeds, 1 tablespoon ground pepper, crushed in a mortar, a pinch of chili and nutmeg.
This is how it is done: Peel the potatoes and cook together with the caraway until tender, then mash. Peel the onion, finely chop and fry in butter. Then mix everything together with sour cream. Brown the 4 tablespoons butter and turn inside out. Season with the spices. Fry the wild garlic and place everything on toasted farm bread.
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Avocado and trout tart recipe served at Windsor Castle
You need avocado trout species: 1 avocado (ready to eat), 2 trout fillets (smoked), sour cream, olive oil, lime oil, chives, tabasco, chives, sugar, salt and pepper.
That’s how it works‘s: Peel and cut the avocado into cubes, mix with salt, pepper, olive oil, Tabasco and lemon juice, stir in sour cream and a pinch of sugar. Peel the trout fillet and cut into small pieces, season with chives, lemon oil, pepper and salt. Add the avocado tartar and trout fillet tartar alternately – and serve!
recipe for Baked apple mousse that royal food lovers love
For the baked apple mousse you need: 600 grams of sour apples, 100 grams of marzipan, 2 tablespoons honey, 2 tablespoons cinnamon, 1 teaspoon agar-agar, 200 milliliters of apple juice, 200 grams of yogurt, 300 grams of cream.
That’s how it works‘s: Peel the apples, cut them into small pieces and grate them, add the marzipan, honey and cinnamon and let everything simmer gently for about 12 minutes, then puree. Boil agar agar with apple juice, cool and stir into the mixture with the yogurt. Whip the cream stiff and turn into the mixture. Cool for two hours.