Like most of you, we have started a free extended weekend, with the majority of our guests departing before the holidays. But we do not want to complain, because we are much more firmly in the saddle today than we were a year ago. So much has happened since the last Easter, and in this still young year we have already put a lot of things on our feet despite restrictions.
Our hotel is doing well. Many new overnight guests from all directions and professions have found us under these special circumstances and have become regular guests. With the spring weather starts so slowly, but surely also the season on the Hockenheimring, and in our parking lot there are now again a lot of horsepower to marvel at. We have continued on the road to more sustainability, have designed our supply chains even more regionally, installed a table water system, discovered chemical-free steam cleaning also for indoor use, got charging stations for electric cars, planned our photovoltaic system… and are in the starting blocks with many other projects and ideas.
Of course, we miss our regular restaurant operation in the duck and the hosting of special festivals very much and are happy if we can start again in these areas and we finally see each other again!
Before we fold into our XXL hammocks in our garden and quickly refuel a few rays of sunshine – next week it looks more sparse again– as a little Easter egg for you to imitate a lightning recipe. Last week, our kitchen team arranged to collect wild garlic and processed the yield into a delicious pesto, which our house guests can now enjoy. And soon you too at home, as a treat for the holidays or just to start spring. Here’s how it’s done:
2 bunch wild garlic (approx. 200 g)
100 ml olive oil
60 g Parmesan
30 g pine nuts (alternatively donated almonds)
Wash the wild garlic thoroughly. Put all ingredients in a blender and mix to a homogeneous mass. Leave to pull at room temperature for two to three hours, then season with salt again. Pour the pesto into hot rinsed jars and make sure it is always covered with olive oil. Ideally, it can be stored in the refrigerator for several months.
We hope you are not tired yet, remain mindful and think of the positive aspects of this time, even if they may not always be so obvious…
We wish you a happy Easter!