Swell long grain rice in 400 ml boiling hot salted water for about 20 minutes. Rinse kumquats, cut into slices and remove seeds. Peel and finely dice the shallots. Sauté in 20 g hot fat. Add kumquats, sauté briefly. Extinguish with sherry and cook a little. Add whipping cream, 2 tbsp. juice of one lemon … Read more
Grind the garlic and pepper in a mortar to a paste. Finely dice the livers and truffles, removing all skins. Heat the olive oil in a frying pan and roast the livers and truffles for 5 minutes, stirring gently. Then add the paste and continue cooking for another 2 min. Add brandy and juice of … Read more
For the coconut fruit muffins made with whole wheat flour, separate the eggs and beat the beaten egg whites with granulated sugar until stiff. Mix egg yolks, powdered sugar, vanilla sugar and whipped cream until creamy. Mix in coconut flakes, some grated lemon zest and rum. Cut the nectarines into small diced pieces, cut the … Read more
Leaf salad and garden herbs dominate in this fine dish: The asparagus spears are flavored with fennel herb oil, as is the leaf salad of spinach, dandelion and purslane. Light and summery, it is accompanied by roasted turbot 1. Simmer the lentils in unsalted water over low heat for about 20 minutes, drain, rinse briefly … Read more
For the chocolate cake, beat the softened butter and sugar with the whisk of a food processor to a fine cream. The sugar should have dissolved completely. Add the eggs and the flour mixed with baking powder and cocoa and mix everything together. Add enough milk so that the dough flows from the spoon with … Read more
For the pumpkin noodles peel pumpkin, grate coarsely, salt a little and let stand, then squeeze. Fry the onion and garlic briefly in clarified butter and then continue to fry with the squeezed pumpkin. Deglaze with the vegetable soup, add salt and simmer slowly for another 10 minutes. Then season with pepper and add whipped … Read more
Prepare a dough from the flour, eggs, softened butter and milk, add a little more flavor with salt and let sit for at least half an hour. Later again stir briefly. Squeeze the blanched spinach (or nettles), chop it coarsely and prepare a homogeneous mixture with the ricotta, eggs and parmesan. Season heartily with salt, … Read more
To make the Raffaello Popcorn Slices, first line a rectangular baking pan with baking paper. Crush the popcorn in a blitz chopper. Melt the butter with the chocolate over a water bath. Mix the coconut and popcorn together and gradually stir into the chocolate. Spread about two fingers width into the mold. Place Raffaello on … Read more
For the vanilla crescents, quickly knead a shortcrust dough from all ingredients, wrap in foil and let rest for 30 minutes. Cut the dough into small pieces and shape into croissants. Place on a baking tray covered with baking paper and chill for 10 minutes. Preheat the oven to 180 °C and bake the croissants … Read more
For the nut croissants, first prepare the puff pastry.roll out the puff pastry into a rectangle of approx. 30 x 45 cm, cut in half lengthwise and cut into eight triangles each. Cut each triangle in the middle of the short side about 3 cm and let the dough relax for about 5 minutes. For … Read more