For the nut nougat cake, set aside butter and nuts for the mold. Soften the nougat in the steamer for 5 minutes at 50 degrees. Separate the eggs, beat the snow. Beat butter, sugar, vanilla sugar until fluffy, gradually add yolks. Mix baking powder and nuts and stir in carefully. Fold in the snow. Pour … Read more
Peel 2 pieces of fresh, medium cucumbers, remove the seeds, cut them into fairly narrow leaves, add a little soup and boil them. From 6 dkg of butter and 2 spoonfuls of flour make a light brown roux, add salt, a little vinegar, 2 peeled shallots, pour the soup in which the cucumbers were cooked … Read more
Cut apples into small cubes. Fillet oranges and cut into pieces. Stir everything in a saucepan, bubble for 3 min.
For the Tofu Bolognese, put the tofu in a bowl and crush into crumbs with your fingers. Heat the olive oil in a pan and fry the tofu crumbs in it until hot. Most of the water should evaporate and the crumbs should also take on some color. Meanwhile, chop the onion and garlic. Reduce … Read more
For the Piedmont style peppers, first preheat the oven to 180 degrees. Cut the peppers in half and remove the seeds, do not remove the stems (they are not edible, but they look pretty and give support to the peppers). Thinly grease a shallow roasting pan (if it’s too high, the vegetables won’t get nice … Read more
For the chocolate fruit on a stick, first wash or peel the fruit if necessary and remove the seeds. Cut into bite-sized pieces and sprinkle the apples with lemon juice. Thread alternately onto wooden skewers. Place on baking paper. Melt the chocolate separately in a water bath. Using a spoon, drag threads over the skewers … Read more
Rinse gooseberries and pluck off the stems. Boil the berries with a quarter of a liter of water and simmer on low heat for about 3-5 minutes until soft. Cool and strain the cooked fruit through a sieve. Add sugar, butter and lemon peel to the gooseberry puree form and mix everything together well. Serve … Read more
Remove peel from garlic, ginger, shallots, chop. Divide lemongrass into rings. Crumble chilies. Grind with 100 g spices, sugar, nuts, paste, fish sauce, 2 tbsp water. Steam in oil until soft, add coconut milk. Cook for 5 min until creamy. Season with salt, juice of one lemon. When cooled, garnish with spring onions, 10 g … Read more
For the Chili Parmesan Crackers, slice chili as thinly as possible. Sprinkle 6 tablespoons Parmesan loosely into a non-stick skillet, sprinkle with the sliced chile, and cook over medium heat until lightly browned. Let mixture cool briefly, turn and brown on other side as well. Break cheese slice into small pieces. For the porcini risotto, … Read more
