Recipes

To make the florentines, place all the ingredients for the shortcrust pastry in a bowl and mix with a dough hook or mix by hand on a work surface and quickly work into a dough. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. On a floured work … Read more

For the wild garlic sauce, prepare a roux with butter and flour, pour in the cold soup and bring to a boil while stirring. When it has thickened, add whipped cream and wild garlic pesto. Stir well, heat and season the wild garlic sauce with salt and pepper.

For the spiral noodles with black pudding, heat the oil and sauté the onion. Add the sliced black pudding and sauté as well. Then add the cooked spiral noodles, stir well and add the pesto. Once again mix everything well and serve the spiral noodles with black pudding hot.

Mix all ingredients into a smooth dough. Form croissants and place them on a baking tray. Bake in oven at 180 °C for approx. 10 minutes. Let the croissants cool down and dip them in chocolate icing. Allow the chocolate croissants to dry.

For the cheese spread grate the secret council cheese. (Best with a grater for parmesan or nuts). Mix with the mayonnaise and sour cream. Add the garlic clove and season with salt and pepper.

For the chocolate ice cream, melt 100 g of dark chocolate in a water bath. Beat the yolks with a little sugar over steam until foamy. Continue beating over cold water until the mixture has cooled down. Beat the cream until stiff. Fold the melted chocolate into the yolk mixture. Also fold in the cream … Read more

For the fruit yogurt, peel the pineapple, banana and kiwi and cut into pleasing pieces. Remove the petals from the physalis berries. Mix the vanilla yogurt with the Batida de Coco in a bowl and add the fruit. Arrange in small bowls and enjoy.