Toffifee Roulade

For the Toffifee-Roulade, beat the yolks with the sugar until foamy. Beat the egg whites until very stiff and fold into the yolk-sugar mixture with the grated nuts and flour. Bake the mixture on a well-greased baking tray or one lined with baking paper for approx. 15 minutes at 200 °C top/bottom heat until golden … Read more

Pork with Fruits

For the pork with fruit, season the roast pork with salt, pepper and curry. Place the meat in a glass oven dish with the bone facing up and microwave without a lid at 850 watts for 6-7 minutes. Now turn the meat to the other side, add chicken soup and steam with lid on at … Read more

Top Cream

Bring two-thirds of the milk to a boil with granulated sugar, stir pudding powder with cold remaining milk, stir into boiling milk, boil briefly and cool. Strain the pudding. Soak gelatine in cold water. Mix the whipped cream into the pudding, let the gelatine melt with a few drops of water, when cooled but still … Read more

Potato and Broccoli Gratin

For the potato and broccoli gratin, peel the potatoes and cut into slices. Clean broccoli and divide into small florets. Peel off thicker broccoli stems and cut into slices. Peel onion and cut into fine cubes. Wash fresh thyme, shake dry and pluck leaves from stems. Bring thyme, onion, whipping cream, water and clear soup … Read more

Pike Perch Fillet on Asparagus Spears

An asparagus recipe for gourmets: Cut the asparagus ends into small pieces, tie the spears into two bundles and boil them in enough salted water with the slice of a lemon, the butter and the sugar. Cook the asparagus spears for about 10 minutes. Cut the tomatoes crosswise, blanch them with boiling water and remove … Read more

Sweet Potato Chips

For the sweet potato chips, finely slice the sweet potatoes, the finer, the crispier the chips will be later. Mix with the oil and salt and place individually on a baking paper. Preheat the oven to 180 °C and brown the chips for 5 minutes on each side. Depending on how thick the chips are … Read more

Tripe a La Caen

Cut the cooked tripe into 5 cm squares – scald the calf’s foot and split it lengthwise – dice the rind and ham – cut the vegetables and onions into coarse slices – put everything together in a well-sealed earthenware dish or possibly in a fireproof porcelain dish. Add spices, wine and boiling water – … Read more