6 dkg butter is creamed, gradually add 3 eggs around a little flour, but one at a time. A little salted, the dough is driven off quite seimig. With a small spoon, cut out small, fairly uniform dumplings and boil them in the simmering soup. When they are cooked and float on top, the soup … Read more
Combine rhubarb and grenadine syrup in a frying pan, bring to a boil, reduce temperature, simmer gently for five minutes with lid closed. Continue to simmer, uncovered, stirring for about three minutes, until the resulting liquid is completely reduced. Pour the compote into a suitable bowl. Stir gelatine into the hot compote, cool. Refrigerate until … Read more
For the pasta and spinach casserole, cook the pasta in salted water, drain and rinse with cold water. Wash the spinach leaves thoroughly, blanch in salted water and drain. Melt the butter in a saucepan and sauté the onion and garlic. Add the spinach and season with salt, pepper and nutmeg. Alternate layers of spinach, … Read more
Peel and pit the peaches. Grind the flesh with a hand blender. Blend fruit puree with juice of one lemon and yogurt until smooth. Whip the cream until creamy and refrigerate. Whip the yolks, eggs, sugar and a little vanilla sugar and salt in a kettle over steam until creamy. While whipping, turn the kettle … Read more
For the filled Indians, beat yolks and sugar until thick and fluffy. Beat the egg whites until stiff and fold into the yolk mixture. Finally, fold the flour into the mixture. Fill the dough half full into an Indian mold (hemispherical molds) and bake at 180°C for about 15 minutes. For the filling, whip the … Read more
For the Hippen-Stangerln with poppy seeds, mix all ingredients together and let rest for approx. 30 minutes. Line a baking tray with baking paper and fill the mixture into a piping bag without a nozzle. Pipe the sticks onto the baking sheet, sprinkle with poppy seeds and bake for 10 minutes until light brown.
A delicious mushroom dish for any occasion! Beet: Cut beet leaves small to about 2 cm above the bulb and brush under running water. Cook for about 45 minutes (depending on size) in enough salted water with apple cider vinegar, bay leaves, caraway seeds, sugar and cloves. Quench with cold water and peel off the … Read more
For the rainbow donuts, place all ingredients in a bowl and mix until fluffy, at least one minute. Color the dough as desired. Preheat the oven to 170 °C, pour the batter into donut molds and bake for 15-20 minutes. Beat the whipped cream until stiff and brush the rainbow donuts with it.
For the Swedish Bomb Strawberry Slices, first prepare the sponge mixture. To do this, beat the egg yolks with the powdered sugar and a pinch of salt until foamy. Beat the egg whites with the granulated sugar until stiff. Fold the flour and the snow alternately into the sugar-yolk mixture. Line a baking tray with … Read more
Pit the cherries and cook in a little water until tender. Strain until 5 cups (based on preparation with 400 g of sour cherries) of juice are obtained. Add sugar and salt and bring to a boil. Melt cornstarch in water, stir until smooth and add to boiling juice, stirring throughout. Bring back to a … Read more