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Potato-apple cakes:

200 g puff paste dough or salted short-crust pastry dough
200 g boiled, skinned and diced potatoes
400 g thinly sliced apples
150 g apple juice
150 g whipped cream
4 eggs
1 ounce apple brandy
salt, a little bit of pepper
4 small baking tins or muffin-pan

Prepare baking tins and line with puff paste dough. Mix potatoes and apples and put into baking tins. Mix other ingredients and fill up baking tins. Bake in oven for 20 minutes at 180° Celsius.

Carnival doughnuts:

1 kg wholemeal flour
2 cubes of yeast
1/2 l milk
3 egg yokes
150 g honey
Juice and peel of 1 lemon
2 ounces of plum liqueur
approx. 1 kg coconut oil
150 g almonds

Make dough of flour, milk and yeast, let rise for 30 minutes. Make frothy cream of liqueur, lemon parts, yokes, honey and butter. Mix with dough and let rise another 30 minutes. Roll out dough at 2 cm thickness. Cut out doughnuts of about 5-6 cm with rim of a glass. Cover with warm moist cloth and let rise for 15 minutes.Heat up oil to 180° Celsius. Let doughnuts glide into the oil and bake from both sides for 3 minutes. Take out and roll in chopped almonds. After cooling, you can fill the doughnuts with jam.

Sesame cookies:

100 g Sesame seeds
70 g butter
120 g honey
1 egg
1 eggyoke
1/2 tsp grated nutmeg
3 tbsp raspberry spirit
100 g raisins
80 g millet flour
100 g wheat flour

Roast sesame golden brown without oil. Make cream from butter, honey, egg and eggyoke. Add sesame, nutmeg, raisins and raspberry spirit. Mix with flours. Let sit for 20 minutes. Use teaspoon to set cookie shapes on baking tray and bake golden brown at 180° Celsius.

Christmas cake with sour cherries:

200 g butter
150 g honey
5 eggyokes
cherry brandy
2 tbsp whole wheat bread crumbs
300 g chopped almonds
5 eggwhites
1 jar of sour cherries

Make cream of butter, honey and yokes. Add almonds, bread crumbs and beaten eggwhites. Put mass into prepared springform. Top with cherries and bake 35 minutes at 180° Celsius.

Fruit bread "Santa":

400 g dried pears
3/4 l water
300 g dried stoned plums
400 g dried figs
50 g of each candied orange peel and lemon peel
150 g walnuts
100 g raisins
125 g sultanas
200 g white sugar
2 tsp ground cinnamon
1 tsp of each salt, aniseed and clove
1 ounce pear brandy
1 kg flour
40 g yeast
3/8 l lukewarm pear juice
1 kg dough for brown rye bread (from bakery)

Boil pears for 30 minutes. Keep the water, take out pears. Coarsely chop pears, plums, figs, candied peels and walnuts. Add raisins, sultanas, sugar, spices and brandy. Cover and let sit. Put flour in a bowl and mix yeast with sugar and pear juice in a little pit you make in the middle of the flour. Let sit for 15 minutes for yeast to activate. Add fruits and mix everything to a dough. Let sit for another 15 minutes. Form 4 loafs. Roll out loafs, coat with water and roll back to loafs. Coat with water. Prepare baking tins with margerine. Heat up oven to 190° Celsius and bake loafs one at a time for 60 Minutes each.