Use fruit at its best stage of ripeness, whether you are baking, blending, poaching or serving it fresh. This collection includes both familiar sweet recipes and savoury combinations with herbs, cheese and vegetables.
Recipes
rice pudding cooks at low heat in milk with sugar, vanilla and salt and is served with cinnamon sugar and apple sauce. Stir regularly and leave to boil after cooking so that the rice becomes creamy without burning.
Pears are put into the form with lemon and cinnamon and baked under crumble topping of flour, oatmeal, butter, sugar and walnuts. Mature, but firm pears retain structure; cold butter and short kneading provide for murky crumble topping.
Milk is boiled with sugar and salt, semolina is sprinkled with stirring and briefly boiled, warm cherries and cinnamon are added. Let semolina pour slowly and stir constantly so that no clumps are created or milk is put on the ground.
Apple slices are briefly fried in butter and baked with a pancake dough of flour, milk, eggs, sugar and cinnamon in portions. Heat the pan moderately and cut apples thin so that the dough and fruit can be cooked at the same time.
Cheese is arranged according to intensity with grapes, nuts, crackers, olives, figsenf and baguette on a large plate. Temperate cheese about thirty minutes before eating, but place fresh and crispy side dishes only shortly before.
Vanilla cream is bound with gelatine, filled in glasses and served after several hours of cooling with a short-cooked berry sauce. Gelatine only dissolve in hot, non-cooking cream and let the berry sauce cool completely.
A soft yeast dough is punctured after the walking time, baked in hot oil golden brown and filled with jam after cooling. Keep the oil temperature constant and bake Berliner portions so that they do not get greasy inside and outside.
Stoned dates are filled with almonds, wrapped in bacon and baked crispy in the oven. Lay down the seam of the bacon and pick up honey only towards the end, so that nothing burns.
Cooked lentils are marinated lukewarmly with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only bite hard and drain well; take in feta and pomegranate only after cooling.
Mulled wine is reduced with orange, cinnamon and star anise, while vanilla cream is bound with gelatin and later combined with the cooled mulled wine layer. Remove spices after pulling and never cook gelatine; both layers must be sufficiently cooled before assembling.
Quark, butter, flour, raisins, orangeate, lemonate and stollen spice are formed and baked into small pieces. Knead the dough for a short time and add butter to the warm confectionery before plenty of powder sugar is added.
Apples are hollowed out, filled with marzipan, almonds, raisins and cinnamon and baked softly with butter in the oven. Do not pierce the bottom of the apples and bake only until the flesh is soft, but keep the peel.
Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce. Put the skin cold in the pan and drain the fat regularly; only cut across to the fiber after rest.
Field salad with pomegranate is a festive winter salad without stove. Field salad, pomegranate seeds, orange, walnuts, feta and honey-senf dressing ensure freshness on the Christmas table.
Vanilla cream is bound with gelatine, cooled in the glass and covered with a short-cooked raspberry sauce. Dissolve the gelatine only in hot, non-cooking cream and let the sauce cool before coming to the firm cream.
Apple clefts are put together in pairs with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut areas from browning; do not use too much peanut butter to keep the mouths.
Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.
Field salad is served with pear clefts, roasted walnuts, blue cheese and an apple vinegar-honey vinaigrette. Field salad must be dry; pear and dressing will only be added shortly before the meal, so that the leaves do not collapse.
Wild goulash is cooked in a dark portion and slowly melted softly with onion, carrot, red wine, wild fond and juniper. The meat needs low heat and time; cranberries only stir into the reduced sauce so that sweetness and wild aroma remain balanced.
Prunes are put into the form with cinnamon and lemon and baked under crumble topping of flour, oatmeal, butter and brown sugar. Sprinkle very juicy plums with little flour and process the butter cold so that fruit and crumble topping retain separate textures.
Fry the chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for a gentle cooking, so that it remains juicy.
Thin beetroot slices are laid out with rucola, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain well beetroot and add the goat cheese only when dressing, so that the carpaccio remains clearly layered.
Simmer oatmeal with milk and cinnamon creamy, while apple cubes are briefly fried with maple syrup and walnuts. Stir porridge at low heat and let it resuscitate; fry the apples only for so long that they still retain pieces.
Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinegar vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later so that they remain fresh and crisp.
Mixed berries are distributed with vanilla and lemon on the sheet and baked under almond-hafer-streaks. Do not thaw frozen berries and knead the crumble topping only briefly so that the sheet does not become watery and the blanket crunchy.