[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10870" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Weihnachtliche" title_color="#046341"][vc_custom_heading text="Apéro-Platte" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1762522978860{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten Für die gezuckerten Cranberries: • 180 g Zucker • 120 ml Wasser • 200 g Cranberries • ca. 100 g Zucker zum Wälzen Für die Apero-Platte: • gezuckerte Cranberries • 80 g Cheddar in Scheiben • 180 g Scheibenkäse z.B. milder Raclettekäse • 180 g Frischkäse • 2 EL Haus-Sauce das Original • ca. 180 g Tête de Moine • 250 g Salami • 150 g Mini-Mozzarellaperlen • Haus-Saucen z.B. Tartar, Meerrettich-Schaum, Spezial, Pfeffer • 5-6 Zweige Rosmarin • Oliven (optional) • Salz-Cracker Ausserdem: • 1 grosse Servierplatte (z.B. rund) • 2 kleine Ausstechförmli • 1 Spritzbeutel mit Spritztülle [/vc_column_text][vc_column_text] Dipp-Tipp: Serviere dazu einen mediterranen Nudelsalat (siehe Rezept auf der Website). [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/11/Weihnachtliche-Apero-Platte.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19%

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10857" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Raclette mit" title_color="#046341"][vc_custom_heading text="dem Original" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1762522283754{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 1 kg festkochende Kartoffeln • 1-2 EL Butter • 20 g gehackte Petersilie • Salz, Pfeffer • 800 g Raclettekäse in Scheiben • 1 kleiner Granatapfel • 100 g Shrimps • sonstiges Gschmäus, das du zum Raclette isst • Dill (optional) • Haus-Sauce das Original • Haus-Sauce Cocktail • Haus-Sauce Spezial [/vc_column_text][vc_column_text] Dipp-Tipp: Probier dazu auch mal die spanischen Salzhärdöpfel 😉 mit Pfeffer und Tartar [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/11/Raclette_mit_Original.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Für die Peterlihärdöpfel: Die geschälten Härdöpfel

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10841" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Pizzabrot-Hexenfinger " title_color="#046341"][vc_custom_heading text="für Halloween" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1761313588717{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten Für das Pesto: • 1 grosse, rechteckige Rolle Pizzateig • ca.1 TL Tomatenmark • ca.13 ungeschälte ganze Mandeln • 1 EL Olivenöl • Salz • Paprikapulver • mittelgrosse Mozzarella-Kugeln (optional) Zudem • 1 Backblech • 1 Bogen Backpapier • Haus-Sauce Tartar • Haus-Sauce Spezial • Haus-Sauce Paprika • 1 Totenkopf-Silikonförmchen (optional) [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/10/Halloween-Pizzabrot-Hexenfinger.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Den Backofen auf 210°C Umluft vorheizen. Ein Backblech mit Backpapier belegen. Den Pizzateig ausrollen und parallel zur kurzen Seite in ca.

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10837" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Scarrots (spooky" title_color="#046341"][vc_custom_heading text="Halloween-Karotten)" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1761313229043{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 1 Bund Karotten mit Grün dran • 1 EL Olivenöl • 2 TL Haus-Sauce das Original • Zuckeraugen (1-2x so viele wie Karotten) • 1 EL Crema di Balsamico • Sumach- oder Paprikapulver (optional) • Salz Zudem: • Haus-Sauce Curry • Haus-Sauce Spezial • Haus-Sauce Paprika • 1 Backblech • 1 Bogen Backpapier [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/10/Scarrots.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Das Karottengrün auf ca. 2 cm kürzen. Die Karotten gründlich waschen, abtrocknen und schälen. Mit einem spitzen

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10834" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="gerösteter Rotkohl mit" title_color="#046341"][vc_custom_heading text="Brezel-Parmesan-Crunch" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1761312854832{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 1 mittelgrosser Rotkohl • 200 g zimmerwarme Butter • 1 EL Knoblauchpulver oder 1 zerdrückte Knoblauch-Zehe • 5 EL Parmesan • 30 g Salzbrezel • 2 TL frischer Dill • Salz • Pfeffer (rote Pfefferbeeren - optional) • Haus-Sauce Curry [/vc_column_text][vc_column_text] Dipp-Tipp: Knobli oder das Original gehen natürlich auch

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10830" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Chicorée-Salat mit gerösteten Weintrauben und" title_color="#046341"][vc_custom_heading text="Honig-Haus-Sauce-Dressing" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1761312234543{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten Für den Salat: • 2-3 Rispen rote Weintrauben • 1 EL Olivenöl • Meersalz • 1 roter Chicoreekopf • 1 Kaki • 2-3 Feigen • einige Nüsse (optional) • 7-8 Stk. Mini-Mozzarella • Salz, Pfeffer (Farbe nach Wahl) • Kresse (optional) Für das Dressing: • 6 EL Haus-Sauce das Original • 2 TL Honig • Salz, Pfeffer [/vc_column_text][vc_column_text] Dipp-Tipp: Probier's auch mal mit der Curry! [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/10/Chicoreesalat-Weintrauben-Honig-HS-Dressing.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Die Trauben waschen, abtrocknen und in eine Auflaufform

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10815" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Kürbis-Spaghetti mit" title_color="#046341"][vc_custom_heading text="Haus-Sauce-Pesto" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1758815758495{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten Für das Pesto: • 2 Knoblauchzehen • 1 Glas getrocknete Tomaten in Öl (ca. 280 g) • 40 g gesalzene Walnüsse • 2 EL Haus-Sauce Original • 50 g Parmesan • Salz, Pfeffer Für den Kürbis und die Pasta: • 500 g Spaghetti oder Bucatini • 500 g Kürbis z.B. Provence de Muskat • 1 EL Olivenöl • Salz, Pfeffer Zum Garnieren: • geröstete Kürbiskerne • Kresse (optional)[/vc_column_text][vc_column_text] Dipp-Tipp: Mehr Original hilft mehr ;) [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/09/Kuerbis-Spaghetti-mit-HS-Pesto.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Für das

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10811" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="Bayrischer Wurstsalat mit" title_color="#046341"][vc_custom_heading text="Haus-Sauce Spezial" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1758815205081{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten Für den Wurstsalat: • 500 g Lyoner, Leberkäse oder Fleischwurst • 1 rote Zwiebel • 6 Essiggurken • 4-5 Radieschen • 130 g Emmentaler oder Tilsiter Für die Marinade: • ca. 60 ml Gurkenwasser • 1 EL Haus-Sauce Spezial • 1 Msp. Senf • 1 1/2 TL Zucker • Salz • Pfeffer • 15 g Schnittlauch[/vc_column_text][vc_column_text] Dipp-Tipp: Statt Spezial geht natürlich auch das Original. [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/09/Bayrischer-Wurstsalat-mit-HS-Spezial.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Wurst, Käse und Gurken fein in Streifen schneiden.

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10742" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="gegrillte Poulet-Schenkel mit" title_color="#046341"][vc_custom_heading text="Haus-Saucen" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1752486272547{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 4-5 Pouletschenkel mit Haut • Salz • Pfeffer • 1 EL Paprikapulver (mild) • 1/2 TL Knoblauchpulver • 1-2 EL Olivenöl • Salatblätter zum Garnieren • Kräutersalz (optional) • Haus Sauce Curry • Haus-Sauce Spezial • Haus-Sauce Paprika [/vc_column_text][vc_column_text] Dipp-Tipp: Als Beilage empfehlen wir Corn-Ribs (siehe Rezept auf der Website). [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/07/gegrillt_Pouletschenkel_mit_Haus-Saucen.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Das Poulet kalt abbrausen und trocken tupfen. Alle Gewürze zusammen mit dem Öl in einer Schüssel verrühren und das Poulet

[vc_row css=".vc_custom_1744810329065{padding-top: 40px !important;}"][vc_column width="1/2"][vc_single_image image="10737" img_size="600x750" alignment="center"][/vc_column][vc_column width="1/2"][eltdf_section_title position="left" title_tag="" title="gegrillte Langusten mit" title_color="#046341"][vc_custom_heading text="Knoblauch und Petersilien" font_container="tag:div|font_size:70px|text_align:left|color:%23006341" google_fonts="font_family:great-sejagad%3Aregular|font_style:400%20regular%3A400%3Anormal" css=".vc_custom_1752487496978{padding-top: 15px !important;padding-bottom: 15px !important;}"][vc_empty_space height="25"][vc_column_text] Zutaten • 5 Langusten in Schale • 4 EL Olivenöl • 2 Zehen Knoblauch • 50 g frische Petersilie • italienisches Kräutersalz • Pfeffer • Haus Sauce Knobli • Haus-Sauce Tartar [/vc_column_text][vc_column_text] Dipp-Tipp: Geniesse dazu einen erfrischenden Gurkensalat (siehe unten). [/vc_column_text][vc_empty_space height="25"][eltdf_button size="" text="PDF herunterladen" target="_blank" icon_pack="" font_weight="" text_transform="" link="https://haus-sauce.ch/wp-content/uploads/2025/07/gegrillte-Langusten-Knoblauch-Petersilie-Gurkensalat.pdf" color="#ffffff" border_color="#046341" hover_color="#ffffff" hover_background_color="#046341" hover_border_color="#046341" background_color="#046341"][/vc_column][/vc_row][vc_row row_content_width="grid" content_text_aligment="left" css=".vc_custom_1744894895789{border-top-width: 2px !important;border-top-style: none !important;}"][vc_column css=".vc_custom_1543489212012{margin-top: -35px !important;}"][eltdf_elements_holder switch_to_one_column="1024" alignment_one_column="left"][eltdf_elements_holder_item vertical_alignment="top" animation="" item_padding_1024_1280="15% 12% 19% 12%" item_padding_600_768="14% 16% 14% 16%" item_padding_480="17% 10% 22% 10%" item_padding_768_1024="10% 12% 12% 12%" item_padding_1280_1600="70px 12% 90px 12%" item_padding="15% 15% 15% 15%"][vc_empty_space height="8"][eltdf_section_title position="left" title_tag="" title="Zubereitung" title_color="#046341"][vc_empty_space height="25"][vc_column_text] Die Langusten trocken tupfen. Den Knoblauch schälen und fein hacken. Die Petersilie waschen, trocknen und grob schneiden. Das Olivenöl in eine feuerfeste Grillschale geben und auf dem