For the lemon punch with mint, dissolve some sugar in the wine according to taste. Thinly peel the zest from two untreated lemons and add to the punch bowl. Place in the refrigerator for an hour, add the mint to the wine shortly before serving and top up the lemon punch with mint with chilled … Read more
For the plum elderberry jam, chop the plums or grind with a hand blender and heat. Add elderberries with jelling sugar 2:1 and cook on low heat according to package instructions. Season with gingerbread spice and flavor with a dash of plum brandy. Fill the plum elderberry jam hot into sterile jars.
Pasta dishes are just always delicious! Cut the salmon into cubes, chop the onion and garlic. Heat the oil in a frying pan and fry the onions and garlic until translucent. Add the paradeis pulp and fry briefly. Then fry the salmon briefly as well. Extinguish with the vegetable soup. Boil the liquid a little, … Read more
For the panna cotta on a raspberry base, whisk the Qimiq with a hand mixer until smooth. Then add the milk, sugar and the pulp of the vanilla bean and mix until smooth. Pour into small ramekins and chill for 2 hours. To make the raspberry topping, heat the raspberries briefly in the microwave and … Read more
For the pancake, mix flour, eggs, one-eighth of a liter of milk and a little salt, then stir in the melted butter. Peel the apples, cut them into quarters, remove the core and cut the apple quarters into fine slices. In a frying pan with a tiny bit of clarified butter, sauté a few apple … Read more
For the carrot porridge, peel the carrots and cut them into small pieces. Bring some water to a boil and cook the carrot pieces in it. Mash or puree with a fork and stir in the oil. Allow to cool before serving.
For the bunny cake, cream butter with sugar until very fluffy. Add the egg and vanilla and continue to mix. Mix flour and baking powder and stir into the cream. Pour the batter into a small bunny mold and bake in the oven at 170 °C convection oven for about 35 minutes (test with a … Read more
For the quatrefoil braid, it is best to prepare the fillings first. For the almond filling, slightly warm the marzipan paste in a bain-marie or in the microwave to make it smoother, then mix with the remaining ingredients. For the poppy seed filling, boil the milk with sugar, stir in the ground poppy seeds, sweet … Read more
Cut the nectarines in half, remove the seeds and put them in a container. Add candy and perhaps walnuts and almond kernels. Fill up with brandy so that the fruits are well covered. Leave to infuse for 6 weeks in a dark place. Filter and bottle. Mature for 2 to 3 months.
For the pomegranate satsuma jelly, scoop out the pomegranate seeds, place in a small saucepan and bring to a boil with about 100 ml of water. Using a cocktail masher, crush the seeds so that all the juice can escape. Strain the pulp through a sieve. Squeeze the satsumas and half the lemon. Mix the … Read more