Mix all ingredients into the cold water. Let the dough rise in the refrigerator for 24 hours with the lid closed (foil). Put 1 cup of hot water in the stove for baking. Use the dough within 3 days. 15 min Baking time half an hour
Chop onion, sauté in butter until light yellow. Remove peel from potatoes and dice. Remove peel from leek and carrots and cut off. Add with potatoes and steam for 1-2 minutes. Fill up with soup and boil for half an hour. Pass through the passevite. Beat flour well with cream. Add together with marjoram and … Read more
For Grandma’s Gingerbread, first mix or knead all ingredients into a smooth dough and then let rest for 1 hour. Roll out 1/2 cm thick, cut out any shapes and bake at 180 °C for approx. 5 minutes. After cooling, coat Grandma’s Gingerbread with lemon glaze.
In a saucepan make the reduction – boil the whole thing to 1 tbsp of liquid. Pour off through a sieve – repeatedly add to the saucepan. Turn off stove top, place saucepan on warm stove top. (If the stovetop is too hot, the sauce will flocculate.) Stirring throughout, add the yolks to the liquid … Read more
cut, flour, turn to the other side in egg mixture and crushed white bread, fry in olive oil and butter and extinguish with juice of a lemon. Blanch the cauliflower florets in salted water, drain and sauté in olive oil with the leek slices. Add whipping cream, season with salt, pepper and a hint of … Read more
For the pumpkin pie, peel the pumpkin and chop the pumpkin flesh into pieces. Heat wine with ginger, cinnamon and orange peel grate and cook the flesh in it until soft. Blend into puree and refrigerate. Preheat oven to 220° C. Finely grate the rusks and almonds. Add 100 g sugar and the melted butter … Read more
For the coconut mousse with pineapple, slit the vanilla bean lengthwise and scrape out the pulp. Bring the pod and pith to the boil in a saucepan with the coconut milk, remove from the heat and let steep for 15 minutes. Remove the pod. Soak the gelatin in cold water. Whip the whipped cream until … Read more
Prepare the dough for the maronic cream dessert at the beginning. For the dough, melt cooking chocolate in a bain-marie while stirring, allow to cool slightly. Cream together butter, powdered sugar, vanilla sugar and salt. Gradually add the yolks. Beat egg whites with granulated sugar until stiff peaks form, sift flour. Carefully fold egg whites … Read more
For the peppers with polenta sheep cheese filling, first boil soup with butter, stir in corn semolina, boil again and remove from heat. Let stand until semolina rises and softens. Mix in egg and a pinch of salt. Peel and chop the onion. Fry in a little oil with the sheep’s cheese cut into small … Read more
For the pumpkin seed bread, roast and chop pumpkin seeds. Mix flour, sesame seeds and spices. Dissolve the yeast in water, milk and honey and work into the flour mixture. Add pumpkin seeds and seed oil to the base mixture and knead until smooth and the dough separates from the bowl. Let rise for 45 … Read more