Marco

Head Chef

I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.


Chef's Recipes

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Ingredients
  • 250 g zucchini
  • 1 small eggplant
  • 400 g tomatoes
  • 2 small onions
  • 1 red and yellow pepper each
  • 1-2 cloves of garlic
  • Herbs: 2 stems of basil, 3 stems each of thyme and oregano, 1 sprig of rosemary
  • 3-4 tablespoons of olive oil
  • 2 tbsp tomato paste
  • 100–150 ml vegetable broth
  • 1 tablespoon balsamic vinegar
  • Salt pepper

Ratatouille – a flavorful and hearty vegetable…

Classic ratatouille is also very popular outside of France. Originally, the vegetable pan was touted as poor people’s food, for which…

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  • 600 g beef fillet (fillet tip)
  • 1 onion
  • 500 g red hot pepper
  • 200 g mushrooms
  • 1 clove garlic, minced, or more to taste
  • Fried butter for frying
  • 1 tsp paprika
  • 0.5 tsp salt
  • 2 dl white wine
  • 2 dl veal stock or meat stock
  • 1 tsp tomato paste
  • 100 g pickle
  • 180 g sour cream
  • Salt, pepper, as needed

Beef Stroganoff

Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of…

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  • 1 clove of garlic, peeled and sliced into two
  • 400 g. Gruyère cheese, grated
  • 400 g. Vacherin Fribourgeois cheese cut into thin slices
  • 3½ dl white wine
  • 4 teaspoons of cornflour (maizena)
  • 1 teaspoon of lemon juice
  • 1 small glass of kirsch liquor
  • 1 pinch of cayenne pepper

Fondue Moitié-Moitié

The Fondue ” Moitié-Moitié ” is a cheese fondue made out of Vacherin cheese and Gruyère cheese, mixed in a 50/50…

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  • 40 g butter
  • 16 potatoes
  • 1 pinch of pepper
  • 0.5 tsp salt
  • 300 g bacon, lean
  • 1 onion, large

Berner Rösti

Rösti, is originally a farmers’ breakfast from the German-speaking part of Switzerland which could be described as a mix between hash…

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  • 1.5 dl apple juice
  • 2 tbsp lemon juice
  • 2 tablespoons of sugar
  • ½ cinnamon sticks, as desired
  • 800 g apples, e.g. Boskoop, peeled, core removed, cut into pieces
  • butter for frying
  • 500 g minced meat (beef)
  • 1 onion, finely chopped
  • 1 carrot, in cubes
  • 100 g celeriac, in cubes
  • 3 tbsp tomato puree
  • 2½ dl red wine
  • 2½ dl meat bouillon
  • 1 tsp paprika
  • 1 bay leaf
  • ½ tbsp thyme leaves
  • 500 g Hörnli (Macaroni) Pasta
  • 100 g grated cheese, e.g. Emmentaler or Gruyère
  • Salt, pepper, as needed

Ghackets und Hörnli – one of THE…

Ghackets and Hörnli are a real Swiss classic. The simple recipe with minced beef and homemade apple sauce is quickly prepared.

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  • 600 g (21 oz) veal fillet, thinly sliced
  • 1 small brown onion, finely chopped
  • 200 ml (3/4 cup) white wine
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 200 ml (3/4 cup) double cream
  • flat-leaf parsley, finely chopped
  • 500 g (1 lb) button mushrooms, thinly sliced

Züri-Gschnätzlets – veal in mushroom and cream…

Zürcher Geschnetzeltes veal ragout, known in Swiss German as “Züri-Gschnätzlets” is a classic dish in Switzerland, particularly in and around the…

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