Sponge Cake Roulade with Grated Coconut

First preheat the oven to 200 °C. Beat the egg whites to snow. Mix the remaining ingredients and carefully fold in the snow. Spread the sponge mixture on a baking sheet lined with baking paper and bake in the oven at 200 °C for about 10 minutes. Turn the finished sponge cake upside down onto … Read more

Olive Oil Marinade to Fish or Veal

Simply combine the liquids, mix with a whisk, add salt, basil, pepper, cut cherry tomatoes in half and add – done. The marinade goes well with lettuce, cold sliced veal or fried fish.

Real Vanilla Pudding

For the vanilla pudding, boil 1/2 l of milk with the scraped out pulp and the vanilla beans. Mix remaining milk with yolks, sugar and starch until smooth. Stir into the boiling milk and cook on very low heat for 2-3 minutes, stirring constantly. Be careful not to burn anything! Divide into jars or bowls … Read more

Cinnamon Chocolate Butter

For the cinnamon chocolate butter, melt the chocolate in a water bath, beat the butter until fluffy and mix well with the cinnamon, salt and chocolate – it should form a compact mass. Pour into ramekins and refrigerate. The cinnamon chocolate butter will keep in the refrigerator for about 14 days. It is also suitable … Read more

Radish Salad with Cucumber and Corn

Bring the vegetable broth to a boil according to package directions and reduce so that only about 1 tablespoon liquid remains. Set aside to cool. Drain the corn well. Wash, peel and grate the radish and mix with the whipped cream immediately. For the marinade, mix crème fraîche with oil, the reduced vegetable soup, a … Read more

Cupcakes Topping with Mascarpone

For the mascarpone topping, add a little sugar to the fruit pulp according to taste. For unsweetened fruit pulp, stir in about 150g of sugar; for sweetened, omit some sugar. Mix mascarpone with powdered sugar until light and fluffy. Stir yogurt with fruit sauce and lemon juice until smooth. Add the yogurt mixture to the … Read more

Cucumber and Carrot Salad with Citrus Fruits

For the cucumber-carrot salad, peel and finely chop the cucumber. Add the oranges, grapefuit and carrots. Mix the yogurt with the lime juice, season with sea salt and sweetener and pour over the salad. Garnish with the almond slivers and serve the cucumber-carrot salad.