For the rubies, first quickly knead all the ingredients for the shortcrust pastry into a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes. In the meantime, line a baking tray with baking paper. Preheat the oven to 200 °C. Roll out the dough thinly and cut … Read more
Peel the potatoes and boil them in hot water for about 20 minutes. Meanwhile, wash and coarsely grate the zucchini. Squeeze the shaved zucchini well with your hands so that excess water is lost. Once the potatoes are cooked, press them through a potato ricer or grate them coarsely with a kitchen grater. Wash the … Read more
For the mint tea for summer pluck the mint leaves from the stems. Pour boiling water over the leaves. Let steep for 7-8 minutes, then strain. Enjoy the mint tea hot or let it cool and drink it ice cold.
Peel and dice the celery, shallots and carrots, peel the garlic cloves and cut them in half lengthwise. Fry the veal bones in oil on all sides, stirring until golden brown. Sauté the vegetables, except for the garlic, for 5 minutes. It should caramelize slightly to give sweetness to the jus. Finally, stir in the … Read more
For the strawberry elderberry sorbet, puree the strawberries with elderberry syrup, powdered sugar and a dash of lime juice in a blender.
For Mirsa Ghasemi, first wash the melanzani and grill in the oven at about 180 °C until the flesh is nice and crumbly and the skin is almost burnt off and easy to peel. Rub the skin off and remove the remains of the skin under cold water. Cut pulp into small pieces and mash … Read more
For the brioche croissants, dissolve the yeast in the milk. Add all ingredients to the mixing bowl and knead until a smooth dough is formed. Cover and let rest in the mixing bowl for about 20 minutes. Transfer the dough to a lightly floured work surface and weigh out pieces of dough, 90 grams each. … Read more
For the oatmeal with raisins and apples, boil the oatmeal with milk, lemon zest grated and salt. Cook for approx. 15 min. at low temperature. Add the raisins and let them swell for another 15-20 min. Sweeten with honey, grate the apples coarsely into it and sprinkle the oatmeal with raisins and apples with cinnamon.
Caramelize sugar in a saucepan until light brown. Pour in water and completely dissolve sugar in it. Add fondant and stir with rum and possibly coconut oil over low heat until smooth. Apply warm. Suitable for filled shortbread and piped pastry.
For the oatmeal crackers, spread the oatmeal on a baking sheet and grill under supervision at 180 °C in the oven until lightly browned. Put them in a bowl, pour the water over them, cover and let them soak for about 1 hour. Mix flour with yeast and salt and knead with the oat flakes, … Read more