Munchorama

For the almond cake, preheat the oven to 180 degrees top/bottom heat. Grease a 26 cm round baking pan. Separate the eggs. Beat egg whites with salt until stiff. Beat egg yolks with powdered sugar until creamy. Add orange sugar and cinnamon. Fold in beaten egg whites, flour, chopped chocolate and almonds. Pour the batter … Read more

For the coconut slices, prepare a shortcrust pastry from flour, thea, powdered sugar and egg yolks. Let the dough rest in the refrigerator. Roll out dough to about 3 mm thickness and cut out discs. Place the cookies on a baking tray and pre-bake at 180 degrees for about 6-7 minutes. Beat the egg whites … Read more

For the violet-lime cheesecake, first crush the butter cookies and mix with granulated sugar and butter. Cover the mixture about 1/2 cm thick firmly from the inside to the edges of the baking dish and also the bottom and press well. Take good care not to make any holes. Pre-bake at 170 °C for about … Read more

For the tortellini with ham and cheese sauce, cook the tortellini according to the package instructions. For the sauce, sauté the garlic in the butter and add the ham. Deglaze with whipping cream and milk and stir in the brunch and eckerl cheese. Stir until the cheese has melted. Then drain the peas and add … Read more

For the tomato eggs, first cut a lid off 4 tomatoes. Hollow out the tomatoes and sprinkle the inside with salt. Blanch the remaining tomatoes and the lids, remove the skins, cut out the fruit bases, remove the seeds and chop into small cubes. Melt butter in a large, deep, ovenproof skillet. Sauté the peeled, … Read more

For the grenadier march with peas, first peel and dice the cooked potatoes. Dice the leftover meat in the same way. Peel and finely dice the onion. Heat some oil in a sufficiently large pan. Sauté the onions. Add the remaining ingredients and sauté well. Chop the chives into fine rolls. Mix sour cream with … Read more