Für eine Tarteform ᴓ 26cm Für den Mürbeteig: 215g Mehl 135g Butter 60g Zucker 15g Kakao 1 Ei 1 Eigelb Prise Meersalz Für die Karamell Creme: 160g Zucker 160g Sahne 80g Butter ½ TL Meersalz(am besten Fleur de sel) Für die Schokoladen Creme: 250g Bitterkuvertüre 220g Sahne 65g Butter Außerdem: Butter für die Form […]
Bright colors, spring tastes, fresh ingredients…sunny day at the table. Spring is time when I enjoy wild garlic most as pesto with different dishes….pasta, gnocchi, dip, bread and with this beautiful and delicious tart. Just have a look how yellow ricotta- saffron play with bright green wild garlic pesto…at the moment it is just hard […]
Napoleon, der große Kaiser der Franzosen, gehört zu den bekanntesten Persönlichkeiten der Weltgeschichte. Dieses eigentlich dänisches Gebäck trägt seinen Namen, weil es seiner typischen Kopfbedeckung ähnelt. Klassische Version ist meistens nur mit Marzipan gefüllt und ist etwas kleiner, meine Füllung enthält außer Marzipan noch Haselnusse und Kakao. Rezept für ca. 16 Stück Mürbeteig: 380g Mehl […]
Das aus Italien stammende Tiramisu ist für Italiener ein Kultdessert. Typisch sind der geschmacksgebende Mascarponekäse (fetthaltiger Frischkässe mit über 50% Fett) sowie in Kaffe oder Espresso getränkten Löffelbiskuits. Mein Rezept hat eine kleine exotische Note. Zutaten für die Mascarponecreme: Kastenform 30x12cm 500g Mascarpone 100g Zucker 4 Eigelb (M) 150ml Sahne 3 Blatt Gelatine 1TL abgeriebene […]
When I was a little girl, my Mum used to buy nettle shampoo. We believed t makes your hair strong and healthy. For a long time I drink nettle tea, hoping it is great cure for my health. I buy it always at the same place, in my hometown, at the market, from the guy […]
It is not about my love for red color that I bake and cook so much with beetroots. I really love it. I make often fresh juice from beetroots, carrots, apples and ginger. Love it as salad with feta cheese and our Croatian well known olive oil. Did bake amazing and mega delicious sourdough beetroot bread […]
I would call it the fat brother of crepe :)…not as it is lots of fat in it, but as it is dick, soft, fluffy and really delicious, almost made like crapes. Simple melted in your mouth. Everybody knows this story about Kaiserschmarrn, Austrian classic, so I am not going to repeat it. But just want […]
For Easter mood this simple soup for body and soul….with fresh horseradish in the mail role. For the long time I did not eat horseradish, not even for Easter, because of its spicy taste. But, with lots of different white root vegetables and simple spices which let horseradish in a mail role, the whole taste […]
The book ‘’How to make bread’’ from Emmanuel Hadjiandreou I have for a long time in my gastro collection. I was attract with his simple recipes, the way he is doing the whole process of making bread and starter as well as with lots of details. I already tried several of recipes from this book, […]
Blutwurst (meaning blood sausage) is a spicy, salty German blood sausage, often dark in color, almost black. It is the best to bake it shortly in oven. You can bake it in a frying pan but take care not to burn yourself (do not fry cold sausages, straight from the fridge, in hot oil). People […]
