Wash the grapes, remove any stalks and fill into clean glasses. For the stock, bring all ingredients to a boil. Pour hot stock over grapes, wipe rim and gum clean and seal. Poach Rex jars in a water bath (on a tea towel) at about 85 °C for about 30-35 minutes (small bubbles will form … Read more
For the Amadeuskugel, cut off small pieces of the block nougat, form small balls by hand and refrigerate. Mix marzipan with sugar, rose water and pistachios. Roll out between a cut open vacuum bag or two baking mats, cut out rounds and cover the nougat balls with them. For the glaze, melt couverture over a … Read more
For the grape-banana cream, whip the cream with the sugar and vanilla sugar until stiff. Fold in the curd cheese and add a tablespoon of rum. Chop the cookies, grapes and bananas into small pieces. Alternately layer the grapes, cream, cookies and bananas in small molds. Serve the grape-banana cream.
For the African-style pumpkin, cut a lid off the pumpkin with a sharp large kitchen knife. Remove the seeds and the wadded flesh from the pumpkin with a spoon, then remove 500 g of firm pumpkin flesh inside all around. Cut the pulp into small cubes, season the cavity heartily with salt. Drain the pumpkin … Read more
Peel the pumpkin (unless you use a Hokkaido, which can be eaten with the skin), remove the seeds and cut into small pieces. Peel the potato and cut into slices. Add the pumpkin and potatoes to the soup and bring to a boil. Then cook for about 20 minutes until the vegetables are soft. Drain … Read more
For the Pesto alla Genovese, first rinse the basil and shake dry. Roughly pluck the leaves. Finely chop the pine nuts, both cheeses and garlic in a hand mixer or mortar. Add the basil, salt and oil and mix well. The Pesto alla Genovese is best served with pasta.
For the traditional English Christmas turkey, first prepare the stuffing. To do this, peel the onions. Finely dice onions and bacon. Rinse sage, rub dry. Pluck off leaves and chop. Chop chestnuts. Heat oil and butter in a frying pan. Sauté onions and bacon in it for about 8 minutes. Sauté sage and chestnuts over … Read more
For the After Eight cocoa, heat the milk, pour in the peppermint tea and cocoa powder and let it infuse.
For the caraway potatoes, peel large potatoes and cut into slices. Sprinkle a baking tray with caraway seeds, place the potatoes on top, sprinkle again with caraway seeds and a little salt and drizzle with a little olive oil. Bake at a strong medium heat for about 20 minutes. Remove the finished caraway potatoes from … Read more
For the caraway roast, cut the rind. Cut the onion into rings and press the garlic. Rub the meat with garlic, salt and pepper and place it in a roasting pan. Place onion rings around the meat in the mold and sprinkle the rind with caraway seeds. Add a little water and cook at about … Read more