Snackala Roll out the puff pastry thinly, cut out rounds and place on a tray sprinkled with water. To prevent the dough from rising too much during baking, poke holes in it with a fork and bake in a heated oven at 230 °C for eight to ten minutes. Dust the individual cakes with a small … Read more
Prepare chestnuts, chop and caramelize in half of the sugar. Beat the egg yolks with the remaining sugar until creamy. Whip the egg whites until stiff and the whipped cream until stiff. Mix the egg yolks with the chestnuts, fold in the whipped cream and egg whites and fill into a parfait dish or possibly … Read more
Boil 1, 2 liters of water. Swish the teapot with a little bit of hot water, pour away the water. Add 1 tbsp of Chinese green tea (e.g. Gunpowder or young Hyson) to the teapot. Blanch (overbrew) with 100 ml of boiling hot water, pour liquid through a sieve to remove the bitter substances. Pour … Read more
For the potato goulash, peel and chop potatoes. Peel and chop onions and roast in oil. Stir in tomato paste, marjoram, caraway seeds and paprika powder. Deglaze with vinegar. Pour in water, add potato pieces and cook until soft. Season the potato goulash with salt and serve.
First, heat oil in a saucepan. Lightly sweat the rice. Add water and salt and steam the rice, covered, for 15 minutes over low heat. Process the finished rice to taste and serve.
For the semolina casserole with apricot compote, heat milk with coconut blossom sugar, slowly drizzle semolina into the boiling milk and stir with a whisk, boil for about a minute – the mixture should not burn. Then cover the pot and remove from heat. Let cool for about 2 hours. Strain the apricot compote and … Read more
Prepare the tartlet dough for the glass chip tartlets. For the tartlet dough, preheat the oven to about 180 degrees. Grease small tartlet molds. Separate the eggs and beat the egg whites until stiff. Beat the yolks with the sugar and vanilla sugar until creamy. Mix the flour with baking powder and nuts and add … Read more
For the crispy pralines, melt Ceres in a small saucepan on the stove. Remove from the heat. Break up the chocolate and stir in. Sift in the powdered sugar. Add granulated sugar and immediately pour into silicone praline molds (or ice cube molds). Refrigerate. After 2-3 hours, remove from molds and place in paper sleeves.
Rinse and pat peppers dry, place on a baking sheet with the bulge facing up. Place tray in oven. Roast peppers until skin blisters. Top/bottom heat 225 degrees Hot air: 200 °C Gas: level 4-5 Baking time in about 20 min. Place peppers in a damp dish for about 5 min, then remove skin. Cut … Read more
For the wholemeal cookies, mix flour, butter, honey, nuts, sesame seeds and juice and a little grated lemon to a dough. Pile the dough in small balls on baking paper. Bake the wholemeal cookies for 10 minutes at 175 °C (gas: level 2).