Munchorama

For the rosemary potato, boil the potatoes with the skin in salted water until soft. Then peel, quarter and fry in hot olive oil and a little butter until light brown. Add the chopped rosemary needles while frying. Season to taste with salt.

For the pineapple charlotte, separate the eggs. Separately, beat the egg whites and whipped cream until stiff. Soak gelatine, then dissolve with a little of the lemon juice. Beat yolks with sugar until foamy, stir in pineapple juice and gelatin. Refrigerate until the mixture is semi-stiff. Cut pineapple into small pieces. Fold pineapple, whipped cream … Read more

For the Green Panna Cotta with Matcha, soak gelatin in cold water for five minutes. In a saucepan, mix whipping cream with vanilla, sugar and tea powder and heat to boiling point. Remove saucepan from heat, stir in well-squeezed gelatin and finally mix with coconut milk. Pour finished mixture into four small ramekins and let … Read more

Place pineapple chunks with yogurt and coconut flakes in a stand mixer and puree until very fine. Pour into a glass and drink immediately.

For the baked apple in red wine, boil red wine, sugar, cinnamon sticks and cloves. Remove core from apples and flatten slightly at the bottom. Cover with butter flakes and place in a well greased ovenproof dish. Roast in the oven at 200°C for about 20 minutes. Pour wine over them and fill the apples … Read more

For the pizza dough, mix the dry ingredients and slowly add the oil and milk, stirring constantly. Knead into a dough and let rest in a warm place for 15-30 minutes. Roll out the dough on a baking paper and top as desired. Bake at 200 °C for 15 minutes.

Cut the pike-perch fillet into pieces about 6 cm long, salt, pepper and sprinkle with lemon juice. Turn in flour, tap off the excess flour and fry the fish fillets in hot olive oil until juicy on both sides. For the pumpkin sauce, mix the whipped butter sauce with the pumpkin seed oil. Sauté the … Read more

For the pumpkin tiramisu, peel the pumpkin, dice, steam in very little water, strain, let cool. When juice has formed – pour away. Mix mascarino and sugar, vanilla sugar, fold in pumpkin ice cream, add cinnamon. Whip the cream until stiff and fold into the mascarino mixture. Soak sponge cake in mixture of milk and … Read more

For the rosemary-sage-garlic oil, peel the garlic clove and press lightly – so that the aromas can spread in the oil. Put the rosemary, garlic and sage in a sealable container and pour the oil over them. Place the jar in the sun for 14 days – and then strain. For decoration, you can then … Read more

For the pumpkin flowers, make the shortcrust pastry as described in the basic recipe. Preheat the oven to 170° C. Roll out the dough on a work surface sprinkled with flour. Cut out round flower cookies, poke a hole in half of the discs. Place the cookies on a baking sheet lined with baking paper. … Read more