For the mascarpone coffee cream, whisk together the curd cheese, mascarpone, sugar, vanilla sugar and lemon juice until the sugar has completely dissolved. Season the mascarpone cream with cooled coffee. Pour into cups or dessert glasses and chill for about 30 minutes. Just before serving, dust the cream with cocoa using heart stencils.
For the pasta casserole, cut the onion and carrots into small pieces. Heat oil in a pan and fry the onion and carrot cubes nice and slow, add the paradeis pulp and also fry very briefly. Deglaze with water and paradeis sauce. Add soup seasoning, salt and a little pepper, bring to the boil. Put … Read more
Drain asparagus spears and mandarin oranges in a sieve. Rinse parsley, dry and chop finely. Mix everything in a baking bowl. For the marinade, whip whipping cream until semi-stiff. Mix with mayo, mandarin juice and juice of one lemon. Season with salt and pepper. Pour marinade over the lettuce. Serve immediately. Approximately 225 calories / … Read more
For the vegetable salad with Parmesan, wash and quarter peppers, cut away seeds, stalk and sides and cut into tender strips. Wash fennel, remove stalk and cut into narrow slices. Wash leek and cut into very narrow rings. Wash dill, shake dry and cut away coarse stems. Chop finely. Mix pepper, vinegar, salt and the … Read more
On a floured surface, knead a smooth pasta dough using flour, oil, a pinch of salt, egg and water as needed. Cover the dough and let it rest. Meanwhile, for the filling, sauté the finely chopped onions in clarified butter until yellow. Add cooked and strained potatoes. Add the chopped wild garlic, breadcrumbs and yolks … Read more
For the Mini Mulled Wine Gugelhupf, heat the lemons, cinnamon stick, red wine and orange zest with a tablespoon of sugar. Cool and pour through a sieve. Beat butter until creamy, gradually add half of the sugar. Separate the eggs. Mix in cinnamon powder, chocolate, egg yolks and mulled wine. Whip the egg whites with … Read more
Heat the oil, season the meat and fry well. Add the chopped onion, add the finely chopped vegetables and sauté for three minutes. Extinguish with soup, add bay leaves and clove and simmer for 45 to 60 minutes. Season to taste and sprinkle with parsley. Serve.
For the yogurt mousse, whisk the yolks and sugar until foamy, then stir in the yogurt. Soak the gelatine in water, squeeze out and dissolve in the heated orange juice, then slowly stir into the yoghurt mixture. Finally, fold in the whipped cream. Allow the yogurt mousse to set overnight in the refrigerator.
For the quinoa with basil pesto, first prepare the pesto: Pluck the basil leaves from the stems, chop the garlic clove, grate the Parmesan. Grind in a food processor with the pine nuts, gradually pour in the oil. Season to taste with salt. Put the quinoa in a sieve and wash thoroughly with hot water. … Read more
*Pad Tap Gai Heat a large heavy frying pan and pour in the oil. Add the onions and garlic and stir-fry for 30 seconds. Add the chicken liver and turn up to high heat. Add the remaining ingredients and stir-fry for about 3 minutes until the liver is just cooked but still tender inside. Arrange … Read more