21.04.2021

Our Spring Recipes - Part 4: Cook your own PRIME meal

Our chefs share their secrets

This recipe suggestion does not only taste heavenly in spring. Our chef de cuisine shows you how to whip up a regional specialty out of only a few ingredients that will go well with any occasion. Watch out, Spain - here come the Westphalian tapas!

Since 2019, a new and innovative concept has defined the gastronomy at the Mercure Hotel Bielefeld Johannisberg. Not only hotel guests get spoiled at the PRIME Restaurant & Bar over the rooftops of the city. Regionality, seasonality and creativity characterise the menu that is designed according to the signature of head chef Eric Essen. For the days that are now getting longer and warmer, chef Essen would like to introduce you to one of his favourite recipes that is sure to make your mouth water even after spring:

Westphalian Tapas: Pickert

Serving suggestion: Westphalian pancake with various toppings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once a dish for the poor, the Pickert is nowadays a Westphalian specialty that pleases every palate. It is a pancake-like dish that only requires a few ingredients but tastes all the more delicious. Combined with different toppings and sides, it is a quick and easy way to prepare Westphalian tapas that are sure to become the highlight of your spring celebration at home.

Ingredients:

  • 40 g yeast
  • 500 g flour
  • 1 tbsp. sugar
  • 5 eggs
  • 1 tsp. salt
  • 150 g raisins
  • 500 g potatoes
  • 0.5 l milk
  • toppings and sides according to taste

Preparation:

  1. Dissolve the yeast in a bit of lukewarm milk with some flour and sugar for 15 minutes.
  2. Boil the remaining milk.
  3. Grate the potatoes and squeeze them dry. Pour the boiling milk over the potatoes, then add the flour, eggs, raisins, salt and the prepared yeast mixture. Let the dough rest for one hour.
  4. Cut the Pickert into 8 pieces. Grease a pan and fry the pieces as little cakes.
  5. The Pickert is eaten warm. It goes very well with delicious toppings and sides such as liverwurst, apple sauce, fresh herb cheese, plum sauce, cured ham, smoked salmon, butter or sugar beet syrup. Be creative - there are no limits! 

Chef Essen and the whole team of the PRIME Restaurant & Bar at the Mercure Hotel Bielefeld Johannisberg wish you a wonderful spring time and hope to be able to spoil your palate again with fine delicacies on the rooftop terrace before summer!

 

Editor: Bea Lehofer