To make the tartlets, put both types of flour in a wide bowl, make a well in the center, add the cold butter cut into small pieces, the cold (and therefore solid) coconut oil, the coconut blossom sugar, the lemon zest and the egg. Quickly knead it into a shortcrust dough and then put it … Read more
Ingredients
For the zucchini salad, cut or slice the zucchini into thin slices. Mix honey, yogurt, whipping cream, vinegar and oil to a creamy marinade. Season to taste with salt and pepper. Pluck the fresh chervil leaves and mix everything with the zucchini slices. Mix in the nuts. Serve the finished zucchini salad.
Cut peeled potatoes and celery coarsely into cubes and boil in tap water for 20 minutes with the lid closed until soft. Remove from heat and add whipping cream, butter, salt and pepper and mash with a potato masher to a smooth paste (do not use a blender, as the paste will be tough!). Finally, … Read more
For anise rolls, eggs and sugar are stirred for half an hour, then the flour is folded into the egg mixture. Butter a baking tray well. Use a coffee spoon to form cookies, place them on the prepared baking sheet and sprinkle the cookies with aniseed. Bake in the preheated oven at 130 degrees Celsius … Read more
For the apple strudel with rum raisins, first roast the breadcrumbs in butter. Mix the honey with rum raisins and stir into the warm crumb mixture. Add the spices and finally mix in the apple slices (cut the apple slices in half again). Spread the apple mixture on the puff pastry, fold it up and … Read more
For the pear cake, mix butter, sugar, eggs, salt, a little grated lemon zest and a little lemon juice and cinnamon. Stir in flour and baking powder, cornflour, a few drops of almond flavouring and milk. Pour the dough into a well-greased springform pan and cover it densely with peeled halved pears. Bake at medium … Read more
First prepare the wild garlic butter. To do this, heat the butter to room temperature and squeeze the garlic cloves into it. Wash the wild garlic, drain well and chop finely. Add the wild garlic and the salt to the butter and mix well. Cut the baguette every 2 cm about one third. Spread some … Read more
Nonnenfuerzchen are by no means a little unacceptable, but quite an exceptionally delicious pastry. But beyond that, the designation is actually not quite accurate. In many places the “Fürzchen” are called ditto Nonnenfoertchen – so they come closer to the origin, because probably both names are variations of the Middle Low German “nunnekenfurt” which means … Read more
For the black salsify stew, wash the meat. Peel and quarter the onion. Bring both to a boil in the soup and steam for 1, 5 hours. Mix 1 L of water with vinegar. Wash black salsify, peel, wash again and put immediately in vinegar water. Peel and dice potatoes and carrots. Wash leek and … Read more