Boil down espresso in a Reindl over medium heat to 1/4 and cool. Place the cooking chocolate in a suitable bowl and melt in a water bath. Soak the gelatine. Beat the egg yolks, egg, espresso and gelatin with a whisk over steam until creamy. Add the rum. Stir the mixture cooled down on water … Read more
For the vanilla crescents, place the butter in a bowl with the nuts, powdered sugar, vanilla sugar, the pulp of a vanilla bean and 100 grams of flour and mix well with the dough hooks of the hand mixer. Put the remaining 200 grams of flour on the countertop, turn the dough out of the … Read more
Pasta dishes are just always delicious! Put the flour, milk, salt, vanilla sugar and eggs in a suitable bowl and stir (whisk). If it is too viscous, add a little more milk. Let the butter melt and fold it in (preferably with an electric mixer).
For the apple meringue slice, peel the apples and cut them into small pieces. Sauté them with lemon juice in a saucepan. Separate the eggs. Beat egg yolks, powdered sugar and butter until foamy, stir in yogurt. Mix flour with baking powder and stir into the egg mixture. Spread the batter evenly on a baking … Read more
For the pancakes, mix all ingredients into a batter. Whisk well. Then put oil in a pan, wait until it is hot and pour some of the batter. Wait until a pancake is formed and then take it out. Roll up the pancake coated as desired, sprinkle with sugar and serve.
For the carrot salad, wash, clean and finely grate the carrots, then fold in the raisins. Slightly roast the almond flakes in the oil and fold them in as well. Make a dressing with olive oil, honey and lemon juice, salt and pepper and dress the salad with it.
For the corn soup, heat oil in a large pot, lightly fry the onion. Pour in soup and milk, season gently with pepper and curry. Add the corn kernels and simmer gently for about 15 minutes. Remove from heat, add the chia flour and puree the soup with a hand blender until nice and creamy. … Read more
On wooden skewers, alternate cocktail tomatoes (or cut quarters from bush or egg tomatoes), mozzarella balls and basil leaves. Goes great with grilled meats. Or as an entrée drizzled with an olive oil balsamic salad dressing.
For the orange scones, marinate the candied orange peel in Cointreau or orange juice for about 1 hour. Mix all the dry ingredients and rub the chopped butter into it. Add whipped cream, milk and the marinated candied orange peel and knead into a smooth dough. Flatten the dough on a floured work surface and … Read more
A delicious recipe for the asparagus season: Cook the white asparagus for fifteen minutes and the green asparagus for ten minutes until tender. Carefully lift out of the water and drain well on a dish rack. Cut three quarters of the asparagus spears from the end into slices with a sharp, smooth kitchen knife. Arrange … Read more