Snackala 
For the lime-grain-melissa punch, wash the limes and lemons hot, cut into eighths and pour into a glass container. Mix with cane sugar, vanilla sugar, lemon juice, grain and lemon balm syrup. Allow to infuse. Before serving, add the lemon balm leaves and soda. Stir well.
For the chive sauce, pour the milk over the white bread and let it soak. Mix the soaked white bread, yolks, salt, sugar, vinegar and half of the chives in a blender until creamy. Continue blending and add the oil, first drop by drop, then in a thin stream. Stir in the remaining chives and … Read more
For the grammel dumplings, bring water, salt and butter to a boil,add 300g flour at a time, stir quickly and let cool. Knead in the eggs and the remaining flour. Let the dough rest for a few minutes. Roll out the dough and cut into squares. Place grams in the center of each square and … Read more
Mustard broccoli: Bring water with 1 pinch of salt to a boil in a saucepan and put the broccoli in for 3 minutes. Strain and rinse under ice cold water to prevent it from cooking further. Drain and set aside. Combine yogurt, heavy cream cheese, mustard, chili powder, chaat masala, turmeric, coriander, cumin and 2 … Read more
For the cream puffs, put the sugar, cream, milk and vanilla extract in a frying pan. Bring to the boil, stirring constantly, and heat for about 30 to 40 minutes until the mixture turns golden brown. Pour onto a buttered baking sheet and spread to about 1 inch thick. Let cool and then cut into … Read more
Fish farce: Cut the well pre-cooled pike-perch meat into pieces, season with salt and finely chop in a food processor. gradually add whipping cream to make a creamy farce. Season vigorously with nutmeg, salt and freshly ground pepper, then spread through a hair sieve. Chop basil leaves and fold in. Chill. Salmon Trout: Roll out … Read more
For the basil pine nut pesto, coarsely chop the zucchini and place in a high-powered blender. Add the fresh basil leaves, parsley, pine nuts, garlic clove and sage. Let it puree a bit until it becomes a mass, but small pieces are still visible. Then the pesto is perfect for serving. Garnish with a basil … Read more
For the mirabelle shortcake, crumble the butter with flour, add water and salt and quickly knead into a shortcake. Wrap dough ball in aluminum foil and let rest in the refrigerator for 1-2 hours (but at least 30 min.). Alternatively, use ready-made shortcrust pastry base. Cream: Boil milk with contents of vanilla pod. In the … Read more
For the Korean marinated beef fillet, parcel the beef fillet and cut into strips. Mix all ingredients for the marinade well and turn the meat in it. Then leave to marinate in the refrigerator for at least 2 hours. Heat the wok without adding fat, as soon as it is hot enough, put the marinated … Read more
For the frittatas, whisk together the milk and eggs. Sift in the flour and stir until smooth. Now stir in the chopped parsley and a little salt. Heat the fat in a frying pan (the fat should be spread very thinly on the pan) and fry the dough to thin pancakes. Repeat this until the … Read more