sauce, sour all cream, tartare ranch, dip

Haus Guacamole

Cheese Poppers

Sweet Potato Fries

Fitness – Salat

Onion Rings

Nachos mit Cheddar, Onion Rings, Buffalo Wings, Chili Cheese Poppers & Chicken Stripes

with onion rings, buffalo wings, chili cheese poppers & chicken stripes

Nachos mit Cheddar

BUFFALD HOT WINGS

PORTION

NACHOS QUACAMOLE MIT SOUR CREAM

SWEET POTATE FRIES

UMAM FRES LARGE

UMAM FRES SMALL

NACHOS MIT ONION RINGS, BUFFALO WINGS, CHILI CHEESE POPPERS & CHICKEN STRIPES

MIXED SNACK – PLATTE PROPERS

SALAT LARGE

SALAT SMALL

CRISPY CHICKEN STRIPES

CHILI CHEESE POPPERS

BUFFALO HOT WINGS

ONION RINGS PORTION

NACHOS MIT CHEDDAR, KÄSESAUCE

SWEET POTATOE FRIES

UMAMI FRIES

MIXED SNACK – PLATTE PRO PERS

Cut avocados in half, remove pits and scoop flesh into a large mixing bowl.

Prepare avocados

Using a fork or potato masher, coarsely mash avocados to a chunky consistency (some chunks remaining). Immediately add fresh lime juice and kosher salt; mix to incorporate.

Mash and season

Fold in the diced red onion, minced jalapeño (adjust amount to taste), chopped cilantro, and diced tomato. Taste and adjust seasoning with additional salt, pepper and up to 1 tablespoon more lime juice if needed.

Add aromatics

In a small bowl, whisk together the sour cream, mayonnaise and prepared ranch dressing until smooth.

Combine base ingredients

Stir in the chopped capers and minced cornichons (or dill pickles). Add lemon juice, chopped chives, garlic powder and onion powder; mix thoroughly.

Add tartare elements

Season the sauce with salt and freshly ground black pepper to taste. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Season and chill

Option A (swirled): Spoon the guacamole into a serving bowl and dollop the Haus sour cream + ranch tartare sauce on top, then use a spoon to swirl lightly so you have visible streaks of the sauce through the guacamole. Option B (layered): For a creamier dip, fold 3 tablespoons of the sauce into the guacamole to create a creamy, tangy guac, leaving the remainder of the sauce as a topping or on the side.

Combine guacamole and haus sauce (two ways)

Drizzle the olive oil over the top, sprinkle with smoked paprika (or chili powder) and the additional chopped cilantro. Add a few extra capers or a small spoon of the tartare sauce on top if desired.

Garnish

Serve immediately with tortilla chips or a selection of crudité. If not serving right away, press plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate up to 12 hours; add final garnishes just before serving.

Serve

ripe Hass avocados

fresh lime juice

kosher salt

freshly ground black pepper

finely diced red onion

finely diced jalapeño (seeds removed for mild, kept for heat)

finely chopped cilantro

diced roma tomato (seeds optional)

full-fat sour cream

mayonnaise

prepared ranch dressing

capers, drained and chopped

minced cornichons or dill pickles

fresh lemon juice

fresh chopped chives

garlic powder

onion powder

salt

extra-virgin olive oil

smoked paprika or mild chili powder

additional chopped cilantro

tortilla chips or crudité for serving

In a medium bowl, combine shredded sharp cheddar and softened cream cheese. Mix with a spoon or rubber spatula until smooth and well blended.

Make cheese mixture

Stir in finely chopped green onions, garlic powder, smoked paprika, black pepper and 1/2 teaspoon salt until evenly distributed. Taste and adjust seasoning if desired.

Season filling

Using a tablespoon or small cookie scoop, portion the cheese mixture into roughly 1-tablespoon balls (about 24–28 balls). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up; this helps them hold shape during coating and frying.

Portion

Place flour in a shallow bowl and season with a pinch of salt. In a second bowl, beat the 2 large eggs with 2 tablespoons milk until combined. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan, dried parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper; mix well.

Prepare dredging stations

Remove cheese balls from refrigerator. One at a time: roll a chilled ball in the flour to lightly coat, shake off excess, then dip into the egg wash, letting excess drip off, then press into the panko mixture until fully coated. For a sturdier shell, return coated balls to the refrigerator for 10 minutes, then repeat the egg and panko steps for a double coating.

Coat chilled cheese balls (double coat recommended)

Pour vegetable oil into a heavy-bottomed pot or deep skillet to reach about 1 1/2 inches depth (about 1.5–2 cups). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown slowly without smoking.

Heat oil

Working in small batches (4–6 at a time depending on pot size), gently lower the coated cheese poppers into the hot oil using a slotted spoon or spider. Fry for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pan or the oil temperature will drop.

Fry poppers

Using a slotted spoon, transfer fried poppers to a paper-towel-lined plate or wire rack to drain. Let cool 1–2 minutes before serving — centers will be very hot.

Drain

Serve warm with ranch dressing or marinara for dipping. If making ahead, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes.

sharp cheddar cheese, shredded

cream cheese, softened

green onions, finely chopped

smoked paprika

black pepper

all-purpose flour

large eggs

milk

panko breadcrumbs

grated Parmesan

dried parsley

vegetable oil (for frying)

ranch dressing or marinara (for serving)

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it. If you have a convection setting, use it for crisper fries.

Preheat and prepare

Peel the sweet potatoes if desired, then cut into 1/4–1/2 inch thick sticks so they cook evenly. Aim for uniform size (about 2 cups packed or roughly 2 medium sweet potatoes).

Cut the sweet potatoes

Pat the cut fries very dry with paper towels. In a large bowl, toss the fries with cornstarch until lightly dusted (this helps crisp them). Add olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.

Dry and coat

Spread the fries in a single layer on the prepared baking sheet, leaving space between pieces (use two sheets if necessary). Bake for 15 minutes, then flip each fry or shake the pan and rotate the sheet. Bake another 10–12 minutes until edges are browned and crisp. For extra crispness, broil 1–2 minutes while watching closely.

Arrange and bake

Remove from oven and immediately season with a little extra salt if desired. Sprinkle chopped fresh parsley over the fries for color and serve hot.

Finish

Finely shred the green and red cabbage and shred or julienne the carrot. Place them in a large mixing bowl with the sliced green onion.

Prepare vegetables

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, salt, and black pepper until smooth and slightly emulsified.

Make the dressing

Pour the dressing over the shredded vegetables and toss thoroughly to combine. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Cover and refrigerate for at least 15–30 minutes to let flavors meld (can be made up to 2 days ahead).

Toss and chill

Give the coleslaw a final toss before serving alongside the sweet potato fries. If desired, garnish with an extra pinch of green onion or a light sprinkle of black pepper.

sweet potatoes

olive oil

cornstarch

fresh parsley (optional)

green cabbage, finely shredded

red cabbage, finely shredded

carrot, julienned or shredded

green onion, thinly sliced

apple cider vinegar

honey or sugar

Dijon mustard

Wash and thoroughly dry romaine and baby spinach. Chop romaine into bite-size pieces and place in a large salad bowl. Add baby spinach. Halve cherry tomatoes, slice seeded cucumber, thinly slice red bell pepper and red onion. Add all prepared vegetables to the bowl and toss gently to combine.

Prep greens and vegetables

If using chicken: season a 200 g skinless chicken breast lightly with salt and pepper, grill or pan-sear over medium heat 4–6 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then cube. If using tofu: press excess water from 200 g firm tofu, cube, toss with 1 tsp olive oil and a pinch of salt, then pan-sear 3–4 minutes per side until golden. Allow to cool slightly.

Prepare quinoa: if not already cooked, rinse 1/4 cup dry quinoa and cook with 1/2 cup water for about 12 minutes until water is absorbed; fluff and cool. Drain and rinse 1/2 cup canned chickpeas. Dice 1/2 cup avocado. Add the cooked protein, cooled quinoa, chickpeas and avocado to the bowl with the greens. Sprinkle pumpkin seeds on top.

Cook and prepare proteins

In a small bowl or jar combine 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp plain Greek yogurt, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning (add more lemon for acidity, a pinch more salt if needed).

Make dressing

About 5 minutes before serving, pour the dressing over the salad and toss gently to coat all ingredients evenly. If preparing ahead, keep dressing separate and add just before serving to maintain crunch and texture. Divide into 2 servings and adjust with additional pumpkin seeds or a squeeze of lemon if desired.

Dress and serve

Romaine lettuce (chopped)

Baby spinach

Cherry tomatoes (halved)

Cucumber (seeded and sliced)

Red bell pepper (thinly sliced)

Red onion (thinly sliced)

Grilled skinless chicken breast (cubed) or firm tofu (cubed)

Cooked quinoa (cooled)

Chickpeas (canned, drained and rinsed)

Avocado (ripe, diced)

Pumpkin seeds (pepitas)

Extra-virgin olive oil

Fresh lemon juice

Greek yogurt (plain, 2% fat)

Honey or maple syrup

Garlic (minced)

Salt

Black pepper

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings gently with your fingers; reserve any broken pieces for smaller rings.

Prepare onions

Place the separated rings in a bowl and cover loosely with paper towels. Let them sit 10 minutes to remove excess surface moisture, or if you have time, place in a single layer on a rack for 30 minutes.

In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until uniformly combined.

Make dry mix

In a separate bowl whisk the large egg lightly, then stir in 1 cup cold sparkling water (or cold beer). Pour the wet mixture into the dry ingredients and whisk until just combined; the batter should be slightly thick but still fluid. Adjust with an extra tablespoon of water if too thick. Chill batter in fridge 10 minutes for better crisping (optional).

Prepare wet batter

Place the additional 1/2 cup flour in a shallow bowl for dusting. Put panko breadcrumbs in another shallow bowl. Keep batter in a third bowl. This three-step system (flour → batter → panko) ensures good adhesion and crunch.

Set up dredging station

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float steadily without browning instantly.

Working in small batches (4–6 rings depending on pot size), dust onion rings lightly in the flour, shaking off excess. Dip each floured ring into the batter, letting excess drip back into the bowl, then press both sides into panko to fully coat. For an extra thick crust, repeat the batter and panko step once more.

Carefully add coated rings to the hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 2 to 3 minutes per side (total 3–4 minutes) depending on thickness. Use a slotted spoon or spider to turn as needed and remove when uniformly golden.

Transfer fried rings to a wire rack set over a baking sheet or paper towels to drain. Immediately season with fine sea salt and a little freshly ground black pepper while still hot so the salt adheres.

Keep cooked rings warm in a 200°F (95°C) oven on a tray while you finish remaining batches to maintain crispness.

Serve the onion rings hot with your choice of dipping sauce (about 1/2 cup), such as ranch, ketchup, or spicy mayo. For best texture, consume within 15–30 minutes of frying.

baking powder

paprika

cold sparkling water (or cold beer)

large egg

additional flour for dusting

large yellow onions

neutral high-heat oil (vegetable, canola, or peanut)

fine sea salt or kosher salt

optional dipping sauce (e.g., ranch or spicy mayo)

Ofen auf 200 °C Ober-/Unterhitze (oder 180 °C Umluft) vorheizen. Ein großes Backblech mit Backpapier auslegen.

Ofen vorbereiten

Die Tortilla-Chips gleichmäßig auf dem Backblech verteilen, Zwiebel in feine Ringe schneiden und zusammen mit den Jalapeño-Scheiben über die Chips streuen. Den geriebenen Cheddar gleichmäßig über die Chips verteilen.

Die Nachos 8–10 Minuten im Ofen backen, bis der Käse geschmolzen und leicht gebräunt ist. Vor dem Servieren mit grob gehacktem Koriander bestreuen und saure Sahne separat dazu reichen.

Zwiebeln schälen und in 1–1,5 cm dicke Scheiben schneiden. Ringe trennen und beiseitelegen.

In einer Schüssel Mehl, Maisstärke, Backpulver, Paprikapulver und 1 tsp Salz vermischen. Nach und nach das kalte Mineralwasser einrühren, bis ein glatter, dickflüssiger Teig entsteht (dickflüssig genug, dass er an den Zwiebelringen haftet).

Panko in eine flache Schale geben. Die Zwiebelringe zuerst durch Mehl wälzen (leicht), dann in den Teig tauchen und schließlich in Panko drücken, sodass sie gut bedeckt sind.

Öl in einem tiefen Topf oder Fritteuse auf 175–180 °C erhitzen. Die Ringe portionsweise 2–3 Minuten frittieren, bis sie goldbraun sind. Auf Küchenpapier abtropfen lassen und mit zusätzlichem Salz bestreuen.

Hähnchenflügel mit Buttermilch, 1 tsp Knoblauchpulver, 1 tsp Zwiebelpulver, 1 tsp Salz und 1 tsp schwarzem Pfeffer in einer großen Schüssel vermengen. Abdecken und mindestens 30 Minuten, besser 2 Stunden im Kühlschrank marinieren.

Vor dem Frittieren die Flügel abtropfen lassen und leicht mit Mehl bestäuben. Öl auf 175–180 °C erhitzen und die Flügel in Chargen 8–10 Minuten frittieren, bis sie durchgegart und knusprig sind. Auf Küchenpapier abtropfen lassen.

In einem kleinen Topf die Butter bei mittlerer Hitze schmelzen, die Chilisauce einrühren und kurz aufkochen lassen. Die warmen Wings in einer Schüssel mit der Buffalo-Sauce überziehen, sodass sie gleichmäßig bedeckt sind.

Jalapeños längs halbieren und die Kerne (nach gewünschter Schärfe) entfernen. Mit Frischkäse, geriebenem Cheddar und gehacktem Knoblauch füllen. Optional jede gefüllte Hälfte mit einer halben Speckscheibe umwickeln.

Je eine Station zum Panieren vorbereiten: Mehl in Schale 1, verquirltes Ei in Schale 2, Panko in Schale 3. Gefüllte Jalapeños zuerst im Mehl wenden, dann durch das Ei ziehen und zuletzt in Panko drücken.

Öl auf 175 °C erhitzen und die Poppers 2–3 Minuten frittieren, bis sie goldbraun sind und der Käse im Inneren heiß ist. Auf Küchenpapier abtropfen lassen und warm servieren.

Hähnchenbrust in gleichmäßige Streifen schneiden. In einer Schüssel mit 150 ml Buttermilch, 1 tsp Paprikapulver, 1 tsp Knoblauchpulver und 1 tsp Salz vermengen. 20–30 Minuten im Kühlschrank ziehen lassen.

Mehl und Panko jeweils in flache Schalen geben (Panko leicht würzen, falls gewünscht). Die marinierten Streifen zuerst im Mehl wenden, überschüssiges Mehl abklopfen, dann durch verquirltes Ei ziehen (verwenden Sie evt. zusätzliches Ei) und schließlich in Panko pressen.

Öl auf 175–180 °C erhitzen und die Chicken Stripes portionsweise 4–6 Minuten frittieren, bis sie goldbraun und innen durchgegart sind. Auf Küchenpapier abtropfen lassen und warm halten.

Die frisch gebackenen Nachos als Basis auf eine große Servierplatte oder ein Backblech geben. Buffalo Wings, Onion Rings, Chili Cheese Poppers und Chicken Stripes dekorativ auf und neben den Nachos anrichten — so, dass Gäste sich nehmen können.

Salsa, Guacamole, BBQ-Sauce und saure Sahne in kleinen Schälchen dazu reichen. Zitronenspalten dazugeben, damit die Gäste Wings oder Stripes leicht beträufeln können.

Empfehlung: Alles sofort servieren, damit Käse auf den Nachos noch geschmolzen ist und frittierte Komponenten knusprig bleiben.

Haus Guacamole

Cheese Poppers

Sweet Potato Fries

Fitness – Salat

Onion Rings

Nachos Mit Cheddar, Onion Rings, Buffalo Wings, Chili Cheese Poppers & Chicken Stripes

Nachos Mit Cheddar

Buffald Hot Wings

Portion

Nachos Quacamole Mit Sour Cream

Sweet Potate Fries

Umam Fres Large

Umam Fres Small

Mixed Snack – Platte Propers

Salat Large

Salat Small

Crispy Chicken Stripes

Chili Cheese Poppers

Buffalo Hot Wings

Onion Rings Portion

Nachos Mit Cheddar, Käsesauce

Sweet Potatoe Fries

Umami Fries

Mixed Snack – Platte Pro Pers