For the peach punch, first drain the peaches, collecting the juice. Then cut the peaches into cubes. Pour into a punch bowl, adding the juice back in. Add the juices and prosecco and stir through. Immediately before serving, add the ice cream in scoops to the peach punch and serve immediately with a long-handled spoon.
Rinse flower umbels, drain and place in a saucepan. Cut lemons into slices, boil with sugar and water until sugar is dissolved. Pour over the flowers, infuse for 3 days with the lid closed. Now pour through a sieve and fill into very clean bottles ideal as a base for sorbets, parfaits and mousses. Sen. … Read more
For the sweet rice casserole, heat the milk with canola oil, add the rice and cook until the milk is absorbed. Add the raisins. Allow to cool. Beat egg yolks with cane sugar and mix with rice mixture, add a little cinnamon. Beat egg whites until stiff and fold in. Line a baking dish with … Read more
Tie the peeled asparagus in batches. In a large wide saucepan, boil salted water with sugar and butter, add asparagus bundles and cook with the lid closed on 1 or automatic cooking plate 4 to 5 for 15 to 20 minutes, depending on the thickness of the spears. (Check with a knife already after 15 … Read more
A cake recipe for all foodies: Mix whipped cream, flour, cow’s milk, egg yolks and salt with a hand mixer. Heat a tablespoon of butter and drip it into the dough via the hand mixer. Beat the egg whites and fold them into the batter. Heat a tiny bit of butter in a frying pan, … Read more
For the risotto, peel the pumpkin (if Hokkaido, not necessary) and remove the seeds. Cut the pumpkin flesh into cubes of about 1 cm. Heat olive oil, sauté onion cubes, add risotto rice and stir through until everything is nice and translucent. Deglaze with white wine and mix in about 3/4 of the pumpkin. Pour … Read more
For the berries with yogurt cream, soak the gelatine in cold water and preheat the oven to 160°C. Cut the strudel dough into rectangles of the same size (approx. 10×5 cm), brush with egg yolk and bake in the oven for approx. 6-8 minutes. For the filling, heat the rum and lemon juice, dissolve the … Read more
For the vanilla crescent liqueur, lightly toast the hazelnuts, walnuts and almonds in a coated pan. Cut open the vanilla pods, scrape out the pulp and bring to the boil together with the sugar, whipping cream and the roasted nuts in a saucepan and simmer gently for about 3 minutes, stirring constantly. Turn off the … Read more
For the soaked spelt semolina cake with rum oranges, first line the bottom of a cake springform pan (24 cm diameter) with baking paper for the semolina cake. Butter the edge and dust with a little flour. Preheat the oven to 180 °C top/bottom heat. For the dough, cream together butter, sugar and vanilla sugar. … Read more
For the apple muffins, preheat the oven to 170 degrees. Whisk the egg whites, add sugar, then add the remaining ingredients (except apples) and mix. Finally, fold in the apples and fill the muffin cups about 3/4 full. Bake the apple muffins in the oven on the 2nd rack for about 25-30 minutes.