Arrange the meringue mixture and pipe in strips onto a baking tray. Bake at 100 degrees hot air until light yellow (dry). Pipe the sponge mixture between the dried meringue. Bake at 160 °C hot air for about 25 minutes. Cut cooled cakes in half, fill with the whipped cream and berry fruit and sprinkle … Read more
For the caramel cookie cream, heat the butter, sugar and condensed milk in a saucepan, stir in the finely ground Belgian caramel cookies and pour into jars.
Cut the tomatoes, cucumber and avocado into small cubes and the spring onions into fine rings. Halve, seed and finely chop the chili pepper and chop the fresh herbs. Mix everything together with the chickpeas in a large salad bowl and “crumble” the feta into it with your fingers. Add the black sesame seeds. Marinate … Read more
For the summer blossom orange lemonade, put the blossoms in a bowl. Cut the oranges into thin wedges and bring to the boil together with the sugar and water. Simmer gently for 5 minutes, then empty over the blossoms and let steep in the refrigerator for at least 24 hours. Pour the syrup through a … Read more
For the bread salad, dice the ciabatta and peppers, finely chop the capers and onion and cut prosciutto into small pieces. Mix ciabatta with all ingredients, marinate and serve immediately.
Peel and finely dice the onion. Also finely dice the sausage and bell bell pepper. In a bowl, mix the cream cheese with the vegetable and sausage cubes and add the mustard and tomato paste. Add 3 tablespoons of water and season with salt, pepper, curry, cumin and herbs. Season to taste if necessary. Now … Read more
Preheat the oven to 180 °C top/bottom heat. Cut out chard stems into wedges and finely dice. Cut chard leaves into wide strips. Finely dice shallot and garlic cloves. Cream butter in an ovenproof skillet. Add diced chard stems, shallots and garlic and sauté for 3-4 minutes until colorless. Then add the chard leaves and … Read more
For the spicy fish spread, finely chop all the ingredients, put them in a bowl and mix thoroughly. Leave to stand in the refrigerator for some time. Serve the fish spread with chopped chives and fresh bread.
For the strawberry yogurt slices, separate the eggs. Beat the egg whites until stiff. Whisk yolks and powdered sugar until foamy. Gradually stir in water and oil. Finally, sift flour with baking powder and stir in and fold in the beaten egg whites. Spread the dough on a baking tray lined with baking paper and … Read more
Season the char with salt, pepper and lemon juice and slowly fry in the beechnut oil on the skin. Cut washed and peeled vegetables à la julienne (thin long strips). Sauté in the beech nut oil. Season with salt, pepper and sherry vinegar. PREPARATION FOR THE BEEPS VINAIGRETTE: Mix all the ingredients together and finally … Read more