Boil the small to medium sized canning jars and drain. Cut out the stem ends of the tomatoes with a pointed knife. Prick each tomato several times with a needle. Mix 1 l of cold water with 100 g of salt and soak the tomatoes in the salt solution for at least 24 (to 48) … Read more
For the moose cookies, first beat THEA, sugar and vanilla sugar with a mixer until smooth. Beat in egg. Mix flour, 1 pinch of salt and, if desired, 1 tsp gingerbread spice, add and mix briefly with the mixer until coarse. Knead the dough with floured hands and shape into a ball. Roll out dough … Read more
Sauté the finely chopped onions in hot olive oil. Add the diced pumpkin and all the ingredients. Boil everything down to a thick consistency. Pour into sterilized jars (rinsed with boiling water) and seal tightly. Store in a cool and dark place.
For the pumpkin soup, dice the pumpkin and peeled carrots and chop the onion. Fry the onion in oil and after a few seconds add the carrots and pumpkin. Pour in vegetable soup and cook for 20 minutes. Puree vegetables with coconut milk and coconut meat and stir in hot milk. Add everything remaining and … Read more
For the egg white mixture, beat egg whites with a pinch of salt. Add sugar gradually, add lemon juice and beat until stiff.
For the tzatziki, first rinse the cucumbers, cut them in half, remove the seeds. Then grate the cucumbers and squeeze. If necessary, salt them beforehand to make them retain even more water. Add the yogurt and the pressed garlic clove, stir well and season with mint, olive oil and salt. Arrange the tzatziki in a … Read more
For the moose cake, you should make the fondant decoration a few days before you want to bake the cake, because it needs to dry. Color 150 g of fondant brown or use brown fondant. Roll out the fondant thinly, preferably on a silicone mat, or on a piece of baking paper. Use a stencil … Read more
In a saucepan, bring to a boil soy milk, amaranth, walnuts, cinnamon and salt. Cover and cook over low heat until tender, 25 to 30 minutes, stirring occasionally. Wash and coarsely grate or chop the apples. Mix the amaranth porridge with the grated apples and arrange in two bowls.
Clean the young onions, chop and fry in oil. Peel the pumpkin, remove the seeds and cut into pieces. Sauté with the young onions. Add soup and bring to a boil. Let simmer for 20 minutes, puree and season with cumin, ginger, turmeric, salt and pepper. Finish with a little lemon juice and crème fraîche. … Read more
For the Amarettini-Mascarpone Gugelhupf, crush the Amarettinis. Whip the cream until stiff. Mix the mascarpone, powdered sugar and vanilla sugar and stir in the whipped cream. Then fold in the stiffly whipped cream and gradually add the whole eggs. Sift the flour, amarettinis and baking powder and fold into the mascarpone mixture. Divide the mixture … Read more