For the zucchini cake, mix the salt, butter, vanilla pulp and sugar until thick and creamy. Add the eggs a little at a time. Sieve the flour, cinnamon and baking powder and stir into the batter with the hazelnuts and coarsely grated zucchini. Grease a cake tin and line with baking paper. Pour in the … Read more
For the mini foam rolls, whisk the cold QimiQ vanilla until smooth and add rum as desired. Mix together the powdered sugar, vanilla sugar and cream stiffener. Whip the cream for 1/2 minute, then add the mixed powdered sugar and whip until stiff. Carefully fold the stiff whipped cream into the QimiQ mixture and chill … Read more
First, peel the rhubarb and cut into small pieces. Simmer until soft with agave syrup and water. Add stevia and set aside. When the rhubarb has cooled, stir in the sour milk. Whip the cream and add. To freeze, pour into a suitable mold and freeze the rhubarb ice cream with stevia for several hours.
For the walnut strudel, preheat the oven to 160 °C. Mix the flour with the baking powder and mix with the egg, sugar, oil and curd, knead everything into a dough and roll it out. For the filling, heat the milk slightly and mix with the remaining ingredients, spread everything on the dough and roll … Read more
For the blackberry crumble, first grease an ovenproof dish. Preheat the oven to 180 °C. Sort the blackberries. Wash, core and chop the apples. Mix the fruit with the sugar and put it into the baking dish. For the crumble, knead all the ingredients until they become coarse crumbs. Sprinkle over the fruit and bake … Read more
Cut the onions into slices. Either cut the carrot into small slices or grate it coarsely on a grater. Heat the fat in a frying pan and add the shredded carrot and after a minute the onion slices. After 2-3 minutes the vegetables are cooked. Turn down the heat in time to prevent the onions … Read more
For “the nutty”: Lightly toast the almonds in a pan without fat, then mix with the remaining ingredients (except the cocoa and canola oil) in a bowl and grind with a blender. Then, depending on taste and desired firmness, mix in more canola oil. Form about 30 equal-sized balls from the mixture and toss in … Read more
For the pumpkin fritters with gorgonzola sauce, chop the gorgonzola and mix with whipped cream. Mix the milk with some potato starch and add. Bring to the boil until the cheese has completely melted. Continue to simmer slowly until a creamy sauce is formed. Meanwhile, cook the pumpkin fritters in salted water until al dente. … Read more
Finely chop shallots, sauté in hazelnut oil, pour in poultry stock and cream, simmer for twenty minutes. Blanch 100 g arugula, quench in ice water, boil soup with arugula, blend and strain through a fine sieve. Fry 50 g arugula in hazelnut oil.Cut the salmon trout fillet into pieces, season with salt and pepper, fry … Read more
