Snackala 
For the base of the baked Toffifee Cheesecake, finely blend the Toffifee in a food processor. Line the bottom of a springform pan with baking paper, spread the toffifee mixture flat on top. For the mixture, chop the toffifee into small pieces, mix the curd, cream cheese, eggs, sugar and cornstarch together well, then fold … Read more
For the herb marinade, first grind peppercorns with salt and herbs. Pour into a well-sealed container (e.g. jam jar). Add the remaining ingredients and shake until everything is well mixed. Store the herb marinade in the jam jar until ready to use.
Cut off the tomatoes, mix with olives, olive oil and garlic, add the capers, season with salt and pepper, add freshly cut basil leaves and finely chopped green onions – and preferably steep in the refrigerator for one to 120 minutes. In the meantime, make pasta, folding the sauce into the hot pasta. Sprinkle generously … Read more
For the grilled trout, rinse the fish inside and out with cold water and carefully pat dry. Squeeze the juice of one lemon. Sprinkle the fish inside and out with lemon juice and allow to soak briefly. Meanwhile, prepare the marinade. Pluck the parsley and lemon balm leaves from the stems and chop finely. Peel … Read more
No meal in France without cheese to finish – cheese opens the digestion, so to speak, and ensures better digestibility with its enzymes. Don’t worry about the calories (provided you don’t eat too much of it!), because a piece of cheese is calorie-neutral thanks to its invigorating effect on the metabolism. What the cheese gives … Read more
A great cake recipe for any occasion: Pour port or grape juice over raisins and let swell, covered. Lightly toast breadcrumbs in a frying pan without fat and cool. Clean and rinse chard, remove chard stems from wedges and cut diagonally into 2 cm thick strips. Cut chard leaves diagonally into three pieces. Sauté onion … Read more
1. caramelize sugar in a saucepan until light brown. Pour in port wine and veal stock and cook uncovered to about 200 ml. Drain the truffles, reserving the stock. Chop truffles very finely. Stir cornstarch with a little water and thicken the port wine with it. Add the truffle and truffle stock and season with … Read more
For the mushroom rice, peel the onion, put cloves on one of them and cut the others into small cubes. Clean the mushrooms and cut them into thin slices, bring water to a boil and add salt. Add the rice and the onion with the cloves, bring to a boil and cook on low heat … Read more
For Boeuf Bourguignonne, coarsely dice the beef and quickly brown all over in hot fat. Add sliced carrots and onions, dust lightly with flour and brown, adding a little tomato paste. Cover meat with red wine, bring to a boil. Season with salt and black pepper and add crushed garlic cloves, bay leaves, parsley as … Read more
For the baked Bratwürstel, cut thin Bratwürstel into small pieces, turn in flour, egg and breadcrumbs. Heat oil and quickly fry breaded bratwurst pieces. Serve the fried sausages with potato and fresh green salad.