Munchorama

For the pumpkin-potato gnocchi, stir together all ingredients and let rest in the refrigerator for about 2 hours. Cut the dumplings with two spoons and boil them directly in lightly boiling water and let them steep.

Make pasta according to package instructions. In the meantime: dice the ham, onion and garlic and sauté in a little Íl. Top up with the whipping cream and lightly bubble. Add sour cream or crème fraiche / creme fraiche and the Gorgonzola and let it melt. Reduce a bit until it becomes nice and creamy … Read more

For the pumpkin carpaccio with prosciutto, cut the pumpkin into twelve 1 – 2 mm thin slices (Works best with the slicer.) and cook in the steamer for about 8 minutes. Let cool and spread on a plate. Mix a marinade of white wine vinegar, olive oil and salt and drizzle over the squash slices. … Read more

Remove the roast from the bone or have the butcher do it right away. Place the bones in a roasting pan. Finely chop garlic and plucked rosemary and mix with salt and pepper. Spread half of the mixture on the bones, place the meat on top of the bones and rub firmly with the remaining … Read more

A cake recipe for all foodies: Prepare a sponge, gently mix the crumbles at the end. Spread on a baking sheet covered with parchment paper and bake at 180 degrees for about 15-20 minutes. Cool on the baking tray. Melt white cooking chocolate with coconut oil in a water bath and spread 2/3 of the … Read more

Peel and finely chop the onion. Sift together the flour and dry yeast and add the butter, salt, rosemary and onion. Add lukewarm water and knead in a food processor until a smooth dough. Cover with a cloth and let rise in a warm place for about half an hour. In the meantime, butter and … Read more

Bring water to a boil, sprinkle in amaranth and return to a boil. Then continue to simmer at low temperature for about 20 minutes. Then turn off stove top and let swell for another 20 minutes. The best way to swell grains is wrapped in a blanket so that the amaranth becomes nice and fluffy. … Read more

For the pumpkin sweet and sour, bring all ingredients to a boil and cook the pumpkin in it until it is soft but firm to the bite. For storage, fill into jars and close tightly with a lid.

1 Heat the milk to lukewarm (approx. 30 °C) and dissolve the yeast in it. Beat the yolks with a pinch of salt, vanilla sugar, powdered sugar and grated lemon zest until foamy. 2 Add the flour and beat the mixture well with a wooden spoon. Add butter and beat the mixture again. Cover dough … Read more

For the dough, combine flour, water, salt and oil and knead until a smooth dough is formed. Preheat the oven to 200 °C top and bottom heat. Let the dough rest briefly and in the meantime cut the bacon into small cubes and the onion into fine slices. Now roll out the dough very thinly … Read more