Recipes

Peel the radish and cut it into even pieces, about 2 cm thick. Boil salted water with sugar, a little milk and lemon juice and cook the radish until soft. Strain and drain well. Serve with butter crumbs.

For the fig dumplings, mix the curd cheese with semolina, flour, egg or soy flour, sugar, oil, salt and nutmeg to a smooth dough and let it rest for a while. Then form a thick roll from the dough and cut into equal-sized slices for the dumplings. Press each piece of dough apart with your … Read more

Cut the rhubarb into small pieces, clean the strawberries. Squeeze the lime. Put the rhubarb, strawberries and lime juice in a pot. Simmer the mixture until the rhubarb is soft. Puree the mixture with a hand blender. Stir in the vanilla and preserving sugar and bring to a boil briefly. Refrigerate the jam overnight. The … Read more

For the Melanzane antipasti, wash the melanzani and cut into thin slices. Rub with olive oil and pressed garlic and brown on both sides in a pan. Deglaze with balsamic vinegar. Put the melanzane antipasti with basil on the table.

For the sparkling cakes, knead all the ingredients into a soft, smooth dough. Cover the dough and let it rest for 1 hour. Roll out the dough to the thickness of the back of a knife and wheel into squares or triangles. Then bake the dough corners in hot fat until golden. It is advisable … Read more

For the chocolate cake with Parisian cream, cream the butter with sugar and salt and beat in the eggs one at a time. Beat in the melted chocolate coating and fold into the butter mixture together with the starch and baking powder. Pour into a loaf pan lined with baking paper and bake in a … Read more

For chocolate rum muffins, coarsely chop the chocolate coating. Cream margarine with sugar until fluffy. Stir in eggs one at a time. Add rum, water, flour and baking powder and mix quickly. Mix in the chopped chocolate coating. Fill in the prepared muffin cups and bake the chocolate rum muffins at 160 degrees hot air … Read more

For the nut sticks, mix all ingredients to a smooth dough and form sticks. Bake at 160 °C for about 10 minutes. For the chocolate glaze, melt butter with cooking chocolate. Dip the ends of the cookies in chocolate glaze and let the Nussstangerl dry.

For a good cappuccino, first preheat the cups. Pour the freshly prepared espresso into the preheated cappuccino cup. Heat the milk to a maximum of 70 °C and froth it to a creamy froth and pour the milk cream onto the espresso in the center of the cup. The milk should go to the edge … Read more