Horst Jicha

Cooking like the pros


Red Pesto

Ingredients for about 6 servings:

300 g pickled tomatoes

1 whole garlic clove

150 g fresh basil

250 ml olive oil

75 g almonds

75 g parmesan cheese

salt and pepper


- Drain in pickled tomatoes, place in a tall container

- Add peeled garlic clove

- Roast almonds in a pan until golden brown and add

- Salting and peppering

- pour in 3/4 of the olive oil

- chop well with a blender

- add parmesan

- add remaining olive oil and mix well (amount depending on consistency)

- fill the finished pesto into a glass


Your Horst Jicha

Puff Pastry Pinwheels


1 roll of puff pastry (refrigerated shelf)

100 gr of cooked ham

50 gr of salami

200 gr of creme fraiche

100 gr Gouda (grated)

2 onions

1 egg

Salt, pepper, chili


- Roll out the puff pastry and put aside

- Preheat oven to 200 degrees (top / bottom heat)

- Dice onions

- Dice ham and salami

- Mix onions, ham, salami, crème fraîche, gouda, egg whites

- season with salt, pepper, chili

- spread the mass evenly in two halves on the puff pastry

- Cut the puff pastry long in half and roll up the halves

- brush the rolls with egg yolk

- cut into pieces and place on the baking paper

- bake at 200 degrees for about 15 minutes

Good luck and enjoy

Your Horst Jicha


Pizza bites on zucchini


For the tomato sauce:

4 tablespoons tomato paste

3 tablespoons water

pepper and salt

1 teaspoon dried oregano

1 small, chopped onion

2 cloves of chopped garlic


1 medium zucchini

100 gr of grated cheese (Parmesan or Gouda)

20 cocktail tomatoes (sliced)


Olive oil



- mix the tomato paste with the other ingredients, set aside

- wash the zucchini, cut into slices about 0.5 cm thick

- fry in olive oil for about 1 minute from each side

- place the slices on a baking sheet covered with baking paper and coat with the prepared tomato sauce

- cover with cheese, slices of tomato and oregano

- at 200 ° Celcius (top bottom heat) for about 5-6 minutes in the preheated oven

Tasting cold and warm! Your Horst Jicha

Chicken gratinated with tomato and mozzarella


- 4 chicken breast fillets

- 250 gr mozzarella

- 400 gr tomatoes

- oil, pepper, salt and basil


- Wash tomatoes, drain mozzarella

- Wash the chicken, season with salt and pepper

- Fry with oil in the pan

- Preheat oven (200 degrees Celsius)

- Slice tomatoes and mozzarella, spread on the chicken

- grill until the cheese has melted

- sprinkle with basil and serve

Enjoy! Your Horst Jicha

Asparagus carbonara

Asparagus carbonara

Ingredients for 4 servings:

• 600 gr white asparagus

• 400 gr pasta (penne or spaghetti)

• 100 gr parmesan

• 100 gr bacon or ham cubes

• 4 eggs

• juice of half a lemon

• pepper, salt

• 1 tsp of sugar

• 1 tbsp olive oil


- Peel the asparagus, boil the peel in water with salt, sugar, lemon

- cut the asparagus into pieces

- grate parmesan

- Mix eggs, pepper, salt, cheese

- Cook noodles and asparagus pieces for approx. 10 minutes in broth

- Fry the bacon pieces in oil

- Drain asparagus and pasta

- Add the bacon and egg mixture

- Garnish with parmesan and serve

Enjoy! Your Horst Jicha

Strudel with minced beef and cheese


2 x 275 gr puff pastry

1 red pepper

150 gr spring onions

2 onions

2 tomatoes


500 gr ground beef

Salt, pepper

1 tbsp tomato paste

250 gr herbal cream cheese

1 egg yolk

1 tbsp water


- Wash and dice the pepper. Wash the spring onions and cut into thin rings.

- Peel and chop onions. Wash tomatoes and dice.

- Heat the oil in a pan and fry the vegetables. Add the minced meat and fry with stirring. Add the seasoning and the tomato paste.

- Remove the pan from the heat and allow to cool. Preheat oven to 200 degrees Celsius.

- Roll out the puff pastry and spread with cream cheese, then spread the meat-vegetables. Roll up from the long side and place on a baking sheet lined with baking paper.

- Whisk egg yolks with water and spread the dough on top. Bake in the oven for about 45 minutes. Slice and serve immediately.

Enjoy! Your Horst Jicha

Potato Chicken Casserole


For the marinade:

3 tbsp olive oil

1 tbsp honey

3 tablespoons soy sauce

3 tablespoons of chili sauce

1 tsp cranberries (glass)

3 tablespoons ketchup



500 gr chicken breast fillets

800 gr potatoes

1 big onion

2 toes of garlic

3 tomatoes

3 sprigs of rosemary

1 sprigs of thyme

1/4 liter chicken broth

 Olive oil for frying, for the shape


- Mix the ingredients for the marinade, put in the washed and dried chicken fillets. Marinate at least 1 hour in it.

- Peel potatoes, halve if necessary and brown in olive oil for about 10 minutes from all sides.

- Put the fried potatoes in a casserole dish lined with olive oil.

- Peel garlic and mince it. Peel the onions, cut in half and cut the halves into rings.

- Wash and chop 1 sprig of thyme and rosemary. Fry onions, garlic and chopped herbs in frying fat, pour over the potatoes.

- Put the meat with the marinade on the potatoes and fry in the oven at 200 degrees for about 15 minutes. Pour hot chicken stock, sprinkle tomatoes and two sprigs of rosemary on top and cook for another 30 minutes in the oven.

Enjoy! Your Horst Jicha