For the chocolate croissants, knead all the ingredients together into a dough and chill the dough for about 30 minutes. Form the dough into rolls (Ø approx. 2 cm), cut off 2 cm wide pieces and shape into croissants. Bake the chocolate croissants in the oven preheated to 170° for about 10 minutes.
First, roll out the puff pastry 2 mm thin on a floured work surface and cut 25 mm wide strips. Brush with water and roll onto a foam roll form (Teflon-coated and coated with release grease spray). Then place on baking sheets lined with parchment paper with enough space between them. Brush with beaten egg … Read more
First cut the salami into thicker slices, then quarter them. Cut the bell pepper sausages into slices and mix both into the finished Lesco. Mix for a few minutes and sprinkle with freshly chopped parsley.
For the Powidlpofesen first spice the Powidl with rum, vanilla sugar and cinnamon. Then cut the roll into slices about 2 cm thick. Cut each slice again, but do not cut all the way through, so that some of the powidl filling can be stuffed into the pocket. (Spread slices of toast with powidl, cover … Read more
For the potato-leek soup, peel and chop the onion, clean and cut the leek. Sauté both in a pot with olive oil and thyme sprigs. Peel and chop the potato and add. Cook with 750 ml of water and then mash finely and season to taste. Toast the bread slices and serve with the soup.
A great cake recipe for any occasion: Beat egg yolks with sugar until creamy, whip egg whites with salt until stiff. Fold baking powder, flour, cornstarch and snow loosely into the egg yolk mixture. Fill the dough into a cake springform pan (26 cm Â) lined with parchment paper on the bottom and place in … Read more
For the chervil soup, dice the onion very finely. Melt 25 g butter in a saucepan and sauté the onions. Peel and dice the potato and add to the onions, pour in the soup and cook for ten minutes without a lid. Pluck the chervil, wash and drain. Puree finely with the remaining, room-warm butter … Read more
For the spinach pasta tart, first knead all the ingredients for the dough. Form into a ball, wrap in plastic wrap and refrigerate for at least an hour. In the meantime, cook the pasta in enough salted water until al dente, drain and rinse. Peel and finely chop the garlic and shallots. Sauté in a … Read more
For the beef tartar with pesto, first peel and finely chop the garlic clove. Mix with salt, tartar meat, mustard and oil with the dough hook of the hand mixer until a spreadable mass is formed. Season to taste with pepper and salt and then refrigerate. Rinse the basil and pluck off the leaves. Puree … Read more
Bring quinoa to a boil in three quarters of the clear vegetable broth and let it flow out over low heat for 15 min. Cut out kohlrabi leaves, shred tender shoots and add to quinoa broth. Rinse kohlrabi, remove peel and cut into slices about 1, 5 cm thick. Spread cream cheese on each kohlrabi … Read more