Munchorama

For the coffee-hazelnut-chocolate muffins, preheat the oven to 150 degrees. Grease the muffin tin with butter and sprinkle with flour. Or line with small muffin paper cups. Cream sugar, vanilla sugar, pulp of vanilla bean and the 4 eggs. Stir in the flour, baking powder, nuts and chocolate. Melt the butter and stir in. Stir … Read more

For the pumpkin wan tans, steam the pumpkin until soft, mash with a fork, salt and place on the wan tans. Shape these into small pouches and deep fry in the hot fat. Select wild herbs, arugula and/or sorrel, wash and lay out a lettuce leaf on a plate with them. Place the wan tans … Read more

For baked potato eggs, boil potatoes in their skins until soft and cut in half. Hollow out the halved potatoes a little with a coffee spoon, add salt and pepper. Pour in the butter and slide an egg into each half. Put the stuffed potatoes into the oven preheated to 200 °C for 10 minutes. … Read more

For the ant eggs in toad slime, cut the shallot into small cubes. Cut apricots into small pieces. Chop sage finely. Bring the vegetable soup to the boil. Heat olive oil in a saucepan and lightly roast cashews in it. Add onion and rice and sauté until translucent. Pour in white wine and let it … Read more

For the cream of pumpkin soup with cardamom, heat the oil, sauté the chopped onion with the diced pumpkin flesh until translucent and pour the broth. Bring to the boil briefly and cook over medium heat until soft. Add the ginger and blend with a hand blender until creamy. Finally, stir in the cardamom, possibly … Read more

For the Baked Philadelphiatorte, preheat the oven to 180 °C (convection oven). Place the biscuits in a freezer bag, seal the bag and crumble the contents completely with a rolling pin or your hands. Melt butter, mix with crumbs and press into a springform pan lined with baking paper. Mix PHILADELPHIA, sugar, lemon juice and … Read more

For the amaretto whipped topping, pour the whipped cream with amaretto into a 0.5 L iSi device, screw on an iSi cream capsule and shake vigorously. Chill in the refrigerator for 1-2 hours.

Clean the calf’s liver well and remove the skin. Cut into smaller or larger pieces about 5 mm thick. Beat eggs loosely, put flour and breadcrumbs in one plate each. Salt and pepper the liver to taste or season the eggs heavily. Now turn liver first in flour, pull through eggs and roll in breadcrumbs. … Read more

For the Elisenlebkuchen, dry mix the granulated sugar, nuts, almonds, candied orange peel, vanilla sugar, cinnamon, salt, lemon zest, nutmeg and cardamom. Mix with invert sugar and one part egg white to a firm mass. Grate marzipan paste with a fine grater, add and mix until smooth. Gradually add the remaining egg whites. Put everything … Read more

For the egg white cake, beat egg whites until stiff, gradually sifting in powdered sugar. Mix flour and almonds well. Melt butter and fold both alternately into the beaten egg whites until a homogeneous mass is formed. Preheat oven to 180°C. Grease the cake tin and dust with flour. Pour in batter and bake for … Read more