Munchorama

Preheat the oven to 180 °C top/bottom heat. Grease a rectangular baking dish with butter. Cut the pumpkin into 2 cm thick slices and place them in the dish. Add the bacon if desired. Boil the milk with whipped cream, season with salt and pepper and pour over the pumpkin wedges. Coarsely grate the cheddar … Read more

For the Amaretto Blueberry Crumble, first preheat the oven to 210 °C (top and bottom heat). Mix the amaretto with the juice of half a lemon (more if you like it sour). Wash the blueberries and mix them in as well. Pour the mixture into an ovenproof dish. Mix butter, sugar and flour with a … Read more

Bring red wine with sugar, vanilla pulp, cinnamon and vinegar to a boil. Then put the cherries in it and let it boil again briefly, remove from heat and let the cherries get cold in the liquid. Grate the chocolate into large strips with a grater, whip the whipped cream until firm. Divide the cherries … Read more

Cut the pumpkin, remove the fibers and seeds and peel. Cut the pumpkin flesh into pieces of about 2.5 cm edge length. Heat the oil in a frying pan and brown the onion. Add the garlic and fry for 1 minute. Add the chili pepper and cook briefly. Mix in the tomato pieces and the … Read more

For the egg white cake, cream butter and sugar until fluffy. Fold in the melted chocolate, grated nuts and flour. Beat the egg whites until stiff and fold into the mixture. Grease the loin pan, sprinkle with breadcrumbs and fill with the mixture. Bake the egg white cake at 180 degrees for about 25 minutes.

For the ant-ringlet cake, separate the eggs. Beat the egg whites to snow. Cream butter, sugar, vanilla sugar and yolks. Stir in the egg liqueur. Mix flour with streusel and baking powder and fold in with the beaten egg whites. Spread the dough on a baking tray lined with baking paper and top with halved … Read more

For the raisins, place the washed and dabbed dry grapes on a baking tray lined with baking paper and dry in the oven at about 50 degrees. The drying takes several hours, in between always check at regular intervals whether the grapes are already dried into raisins. Once the raisins are ready, let them cool … Read more

For the Branzino in the salt crust with artichokes on a tray, place the gutted and thoroughly washed but unscaled Branzino on a bed of salt and cover completely with plenty of sea salt. Place the fish in the preheated oven at about 180°C for about 30-35 minutes. In the meantime, remove the hard shells … Read more

For the branzino in the salt crust Italian style, remove the branzino from the gills and wash well inside. Cut the fennel and celery into large cubes and mix with chopped garlic, lemon thyme, bay leaves and olive oil. Fill the belly and the mouth of the fish with this mixture. Mix well the sea … Read more

Cut rhubarb into rough cubes and simmer together with sugar and syrup for about 20 minutes. Meanwhile, beat the egg whites together with the sugar to a soft snow. Melt the butter and chocolate and mix with the remaining ingredients. Fold in the beaten egg whites and bake in a round springform pan (24 cm) … Read more