Recipes from professional chefs

Indulgence for at home

Enjoyment is part of a holiday at the "Sternen im Sauerland". Just like a bed or the reception - indispensable and indispensable. For the weeks when you can't experience a star-studded holiday live, we have put together some recipes for you that are also successful in the kitchen at home.

Look forward to special moments of enjoyment, together with your favourite people. And of course to your next holiday with the stars in the Sauerland!

By the way: our professional chefs are happy to receive your feedback on their recipes. Perhaps you have tried out variations? Feel free to send a photo and an email to info@die-sterne-im-sauerland.de - it will then be forwarded to the respective chef.

Recipe tip

You have invited friends for breakfast and want to surprise them? Then serve an Egg Benedict according to the recipe of Stefan Schneider from Waldhaus Ohlenbach.

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Star chef Felix Weber at Hotel Deimann

Cooking videos

Felix Weber, chef of the gourmet restaurant "Hofstube" at Hotel Deimann, takes you on a tour of his "Happy Kitchen" and gives you tips for successful dishes in numerous videos. Get new ideas to cook and try out.

Recipes to download

Hearty

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Wild Mushroom Wrap with Herb Curd

A recipe from the Jagdhaus Wiese
Quickly made and beautifully served, this is sure to elicit an AH from your guests!

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Sika deer loin in puff pastry

A delicious nibble from the house of Deimann.
A classic and simply delicious. Attention: danger of addiction!

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Asparagus bread salad with lamb fillet

A recommendation from Hotel Rimberg - A delicious creation with white asparagus and lamb fillets.

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Asparagus with wild garlic and lamb

A recommendation from Gasthof Schütte - asparagus in a great combination with wild garlic and lamb fillet.

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Pumpkin compote sweet and sour

This pumpkin compote from the Schütte Inn, is suitable as a side dish to game dishes and as a dessert.

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Fresh pizza dough

Fresh yeast dough for pizza base, rolls, baguettes or filled dumplings - recipe from Hotel Platte

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Steak salsa

A topping for every Gill steak comes from the Hotel Platte: a chili salsa. Deliciously spicy!

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Tomato salsa

If you like it milder, you will love this tomato salsa from Hotel Deimann - for example with meat, fish or on baguette bread!

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Pineapple chutney

This fruity chutney comes from the Jagdhaus Wiese as an accompaniment to short roasts. Since it is so delicious, you should cook it directly "in stock".

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Summer bread salad

A nice idea for a light meal or as a side dish to a BBQ - the summer salad from Clemens Manthey's kitchen.

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Egg Benedict

A recipe by Stefan Schneider from Waldhaus Ohlenbach for the world's best breakfast - unusual and delicious!

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Chestnut soup

Chestnuts - a delicacy in autumn. Clemens Manthey, kitchen manager at the Jagdhaus Wiese, cooks the chestnuts in a soup.

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Colourful lentil vegetables

This lentil vegetable was created at Gasthof Schütte and goes well as a warm side dish with beef, veal and fish, but is also delicious cold as a salad.

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Eel in buttermilk

Extra-vagant and extra-tasty - Stefan Schneider from Waldhaus Ohlenbach likes it unusual and shares his recipe for eel in buttermilk here.

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Venison sauerbraten

A recommendation from the Jagdhaus Wiese - Takes a little time, but is worth it for festive game enjoyment: the venison sauerbraten.

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Vegetable puff pastry

A recommendation from the Waldhaus Ohlenbach - Fresh vegetables meet fluffy yeast dough and cheese-cream mixture.

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Cream of potato soup

A special combo by Clemens Manthey from the Jagdhaus Wiese: Cream of potato soup with wild boar fillet and savoy cabbage roulade.

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Pillekuchen with potatoes and bacon

Quick to prepare and very tasty: this potato dish comes from Stefan Schneider, host at the Waldhaus Ohlenbach.

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Puff pastry salmon pizza loaf

This recipe for a delicious "eye-catcher" when things have to go quickly comes from the head chef Clemens Manthey from the Jagdhaus Wiese.

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Cream of chestnut soup

Wonderfully delicious and wonderfully warm - that's how Christoph Pöllmann's chestnut cream soup comes across. Just give it a try!

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Cream of mushroom soup

Whether you pick mushrooms yourself or buy them yourself, this soup recipe by head chef Daniel Behrendt at Hotel Deimann is quick to make for an aromatic treat.

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Fillet of fresh meat

Klaus Knippschild, host at Hotel Knippschild and a passionate cook, only uses game from local forests and combines the recipes with regional side dishes such as "Potthucke".

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Venison Sugo with Rosemary Polenta

Instead of the classic roast venison, an alternative by Christoph Pöllmann from Hotel Diedrich: venison sugo with rosemary polenta.

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Baked risotto with asparagus and rhubarb

This unusual combination for a light spring starter comes from Clemens Manthey at Jagdhaus Wiese.

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Wild mushroom polenta with wild ham

Another recipe by Clemens Manthey, Jagdhaus Wiese: Easy to prepare and very tasty is this polenta dish.

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Hallenberg Muffle Back

The herbs and the bacon coat give the meat a special aroma. The recipe was created by Christoph Pöllmann, head chef at Hotel Diedrich.

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Fennel cream

This idea comes from the Schütte Inn as a side dish to e.g. fish, appetizers or simply as a dip to bread. Quickly made and very tasty!

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Chanterelle risotto

Simply good, this recipe for a chanterelle risotto from Deimann.

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Focaccia bread

Focaccia goes as a snack with wine and beer or as a side dish with salad. This recipe comes from the Hotel Deimann. Have fun baking it again!

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Quinoa crispbread

Crispy and delicious, that's the homemade crispbread from Deimann. Tastes great with sweet and savory "toppings".

Sweet

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Warm chocolate cake

A recommendation from the Hotel Knippschild - Warm chocolate cake with a liquid centre in combination with noble Sauerland Williams Brand.

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Cherry pie after Grandma Änne

A recommendation from Hotel Deimann - summertime and cherry pie belong together. And then this combination with crumble... delicious!

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Fine waffles

Deliciously fragrant waffles made according to a recipe handed down from generation to generation at the Platte Hotel.

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Nussecken

Deimann's delicious snack - a classic and simply wunderful. Attention: danger of addiction!

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Chocolate cake with fruit

You and your guests will love this recipe for a delicious chocolate cake with plum roast from Christoph Schulte, patissier at Jagdhaus Wiese.

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Chocolate pear sponge cake

This chocolate sponge cake with pears by Christoph Pöllmann, head chef at Hotel Diedrich, is a successful combination of flavours.
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Apple sorbet

Fruity and smooth at the same time - this dessert by Christoph Pöllmann, head chef at Hotel Diedrich, melts in your mouth!

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Berlin bread

Classic for Christmas - with delicious spices and irresistible. Christoph Schulte, pastry chef at Jagdhaus Wiese, reveals his favourite recipe.

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Poured macaroon biscuit

A classic pastry with marzipan from the kitchen at the Schütte Inn.

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Apple strudel

A hit all year round: Christoph Pöllmann from Hotel Diedrich has a great recipe for an apple strudel with pumpkin seed parfait for you. Simply delicious!

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Coconut gingerbread

Gingerbread with a difference - a great recipe from Deimann.