Pork crackling roast with Cidresauce 1,6 kg roast pork(from shoulder),8 tabelspoon oil 2 schallots,0,6 litre cidre 150 gram appelsplits,salt, pepper The roast pork rhombic cut in with salt and pepper spice !il heat in a casserolle"oastpork la# in the casserolle and around roast briefl#$challots peel and a %uater part gi&e to the pork0,' litre cidre pour o&er the pork (o&ered about 2 hours braiseThe rest cidre gi&e to the roast pork)ppelsplitts after about 50 minutes to the pork"oastpork remo&e from the casserolle $tarch and cold water stirThe starch mi*ture pour in the gra&#,with salt,pepper spice"oastpork cut in slices+ith the sauce,appelsplits and potatoes ser&e "oast ,uck with with (herr#hone#sauce and -roccoli 1 o&enread# duck,1 bunch th#me,1 pice ginger 1 tabelspoon lemon.uice,2 tabelspoon so.asauce pepper,1 stick leek,2 onion,1 carrot 0,25 litre &egetabel stock,0,2 litre redwine ' tabelspoon hone#, salt,1 kilogram broccoli / tabelspoon almondleaf,8 tabelspoon butter 150 gram sour cherr#s,1 tabelspoon starch ,uck,th#me shower,dr#2 branch th#me fine chop ginger peel fine chopTh#me ,lemon.uice,so.asauce and pepper mi*,uck with the mi*ture spread,bind0eek clean and wash!nion an carrots peel,all cut in pieces$tock wine,&egetables gi&e in a casserole,uck with the breast la# down in the casserole(o&ered about 1 hours braise after '0 minutes turn2 tabelspoon stock with hone# stir duck with it spread!pen about /0 minutes done braise -roccoli in salted water about 8 minutes cook)lmonds in butter roast briefl#$tock sie&e,degrase,with cherr#s about 10 minutes cookwith starch thicken "oesti potatoes1/00 gram cooked potatoes fine greate with 50 gram bacondice and 50 g oniondice mi* 2n butter roast$omething flat press The duck with roesti,broccoli and cherr#sauce ser&e Lampragout with Beans ' onion,2 clo&e of garlic,1chili 300 gram lamb flesh(from the legs) 5 tabelspoon oil,salt,pepper 1,5 litre &egetabelstock 600 gram frensh beans '50 gram haricot beans 1 bunch parsle# !nions and garlic cut in thin slices 0ambflesh cut in pieces0ambpieces in the pot roast briefl#,with salt,pepper spice !nions,garlic and chilislices short stew 4egetabelstock stock pour o&er 5rench beans wash,the ends cut off (ut in / pices5renchbeans to the lambflesh )bout 10 minutes cook6aricotbeans to the lamb short cook and spice+ith parsle# sprinkle ser&e
Chicken with Eggmushrooms and -acondumblings 8 chickenlegs,salt,pepper,1 teaspoon .uniper 1 tabelspoon rosemar#,10 tabelspoon margarine 2 onions,' carrots,1 pieces celleriac,/ tabelspoon tomato paste,678 tabelspoon flour,0,8 litre redwine 0,5 litre chicken broth,/ ba# leaf,'00 g eggmushrooms ,umblings1/00 gram stall roll,200 gram smoked bacon 1onion(fine choped)' tabelspoon parsle#,0,2 litre milk 6 tabelspoon flour,/ eggs1 tabelspoon soft butter salt,pepper The o&enread# chickenlegs with salt,pepper,.uniper and rosemar# rub The margarine in a pan heatThe legs in the pan around roast briefl# The onions,the carrots and the celeriac to the chickenlegs and short roast briefl#,the tomato paste stir under"edwine and chicken broth pour inThe ba# leaf in the sauce9i&e the chickenlegs and the sauce in a large roasting pan2n the preheated o&en at 180 degrees about 50 minutes braiseThe (hickenlegs remo&e+arm placesThe sauce sie&e and heat:ggmushrooms cut in littel pieces and gi&e in the sauce about 8 minutes cookThe ,umblings1The stall roll cut in 0,5 inch dice and gi&e in a bowl-acon dice melt in a pan,onions stew glas#,parsle# stir in;our o&er the roll dice:ggs and milk stir,with salt and pepper spice5lour butter and rolldice knead,ough about '0 minutes (ool places 2n boiled saltwater about 15720 minutes simmer The (hickenlegs with dumblings and sauce ser&e
Gooseleg with cranberysauce / 9ooseleg,salt,pepper,0,6 litre chicken broth 8 tabelspoon cranberrr#s 5or the sauerkraut11 red onion,50gram appelpieces 2 ba# leafs,salt,pinch sugar,500 gram sauerkraut 0,1 litre withewine The gooselegs rub with salt and pepper 2n the pan of all sides roast briefl#5at pour in a pot9ooselegs la# in a o&enproof dish with the shin to abo&e(hickenstock pour in the pan,scrape the roast and the dripping from the pan The chickenstock pour o&er the gooselegs2n the preheated o&en at 185 degrees 1 < hours bake+ith the chickenbroth pour o&er from times to times)bout 0,2 litre water pour in!nions peel,dice 9ooselard heat!nions and appelpieces stew glas#$auerkraut gi&e to the onions and stir$hort stew+ine pour o&er the sauerkraut ba#7 leaf in the sauerkraut+ith salt and pepper spice(o&ered about '0 minutes cook9ooselegs take from the o&enproofdish The gra&# pour in the pot$tarch with 5 tabelspoon cold water stir$tarchmi*ture stir in the hot gra&#$hort cook cranberr#s stir under with salt and pepper spice The gooselegs with sauce,potatoes and sauerkraut ser&e Stag Roulade with Gnocchis 120 gram onions,120 gram shallots,120 gram mushroom 120 gram carrots,100 g celeriac,0,25 l cream 16 thin stag cutle(each about 100 g) 16 slices bacon,16 prune,16 diece apricot 16 walnuts,80 g lard 2 ba# leaf,8 .uniper 0,6 litre &enison stock,0,' litre redwine !nions and shallots peel,onions cut in rings and shallots %uarter (hampignons clean and cut in slices4egetabel clean wash and dice(utlet with salt pepper spice0a# baconslices on the cutlet !nions,prune,apricotdice and walnuts distribute on the cutlet (utlet roll and fi*$tagroulads in lard roast briefl#4egetabel and shallots to the stagrouladsThe &egetabel,shallots and stagroulads roast briefl#-a#leaf and .uniper to the stagroulads redwine pour o&erThe &enisonstock pour in and co&ered about /0 minutes braise"ouladen remo&e$auce sie&e,cream stir in the sauce$hort cook$tagrouladen with gnocchis,sauce and pearhalf filled with cranberr#s ser&e $almonsteak with ;ear7 $a&o# &egetable
8 salmonsteak (each 150 gram) salt,pepper,lemon.uice,oil 800 gram sa&o#,200 gram pears 50 g butter,nutmeg,80 gram onions 0,1 litre &egetabelstock,0,1 litre cream $a&o# clean,wash and cut in pieces ;ears cut in pieces!nion peel and cut in pieces -utter melt in a pot,onion stew glass#$a&o# pieces and onionpieces in the pot,short stewwith saltpepper and nutmeg spice(ream pour o&er the stewed sa&o# 4egetabelstock to the sa&o#,all stewThe salmonsteak with lemon.uice sprinkle,with salt and pepper spice $almonsteak on both sides about 5 minutes roast The salmonsteak with sa&o#&egetabel dillsauce and potatoes ser&e Desser t Cooking wi th ki ds and have fun Strawberry Parfait 5 egg#olk,180gram sugar /00 gram strawberr#puree /00 gram whippedcream The egg#olk and sugar whip in the hot bain7marie froth#!n ice whip cold $trawberr#puree lift under the mi*ture +hippedcream lift under the mi*ture ) form la# out with foil(short rinse with cold water) $trawberr# cream pour in the form,free=e it With raspberrysauce and whippedcream serve.
+arm ;opp#cake With plumsauce 100 gram soft butter,100 gram sugar / egg#olk,1'0 gram popp#,20 gram flour 20 gram breadcrumps,/ eggwith,pinch salt 100 gram soft butter,80 gram sugar stir froth# egg#olk lift under;opp#,flour and breadcrumbs stir under the mi*ture:ggwithe,20 gram sugar beat stiff lift under the popp#mi*ture;our in a greased form 6 cm wide,6 cm deep about 20 cm long ()luminumfoil la# double,and make a form) The dough pour in the form2n the preheated o&en at 180 degrees about '0 minutes bake(bakingtra# la# out with crepepapier,a bit water pour in the tra#) 5orm place in the baking tra# 5ruitsauce 1/00 gram plum about 5 minutes cook (oolThe cool plums with 60 g confectioners sugar puree +arm popp#cake cut in about 2 cm thick slices +ith plumsauce and whippedcream ser&e Appelcream with Vanillasauce /00 gram appelsauce,100 gram appel '00 gram whippedcream50 gram raisins / leaf gelantine,60 gram sugar some cinnamon 100 gram appel dice in sugarwater short cook )ppelsauce,cinnamon and appeldice mi*,raisins lift under9elantine soak in cold water,s%uee=e out and lift under the appelcream;our in a form ;lace in the fridge +ith &anillasauce and whippedcream ser&e $eabuckthorn ;arfait with "oasted almondsleafs and +hippedcream 5 egg#olk,180 gram sugar 0,125 litre sea buckthorns#rup 600 gram whippedcream 50 g roasted almondleafs The egg#olk and sugar in the hot bain marie whip froth#-uckthorns#rup whip under !n ice whip cold+hippedcream lift under the buckthorncream>i*ture pour in a form and free=e it +ith whippedcream and roasted almondleafs ser&e ;ana (otta with $trawberr# sauce 0,6 litre whippedcream,1 package &anillasugar 1 &anillahusk,6 tabelspoon sugar,8 leaf gelantine 5or the sauce1200 gram strawberr#,60 gram confectioners sugar +hippedcream,&anillahusk,sugar and &anillasugar bring something to the boil&anillahusk remo&e $omething cool9elantine soak,s%uee=e out 9elantine lift under the warm whippedcream,all stir ;our in a form or cup $trawberr#sauce1 $trawberr# puree with confectioners sugar stir ;annacotta plunge on a plate +ith strawberr#sauce and whipped cream ser&e Orange Froth 0,5 litre !range.uice,200 gram sugar 5 eggwithe,0,5 litre whippedcream 8 leaf gelantine,some lemon.uice :ggwithe and 100 gram sugar beat froth# 9elantine soak in cold water!range and lemon.uice stir9elantine s%uee=e out and lift under the warm orange.uice :ggwithe lift under the orange.uice The whippedcream lift under the orangecream ;our in a form or cup(ool places
Cakes Bake wi th ki ds and have fun Cassata Siciliana 5 Eggs ,500 gram Sugar,3 Package Vanillasugar some Chocolate,1 pinch Salt,100 g Flour '0 gram $tarch,60 g 9rinted )lmonds 180 g ;lain (hocolate,60 gram choped ;istachio,180 g candiet 5ruits,11 leaf 9elatine 600 gram +hippedcream,< Tabelspoon -akingpowder 850 g "icottacheese ?5 tabelspoon (herr#li%uer :ggs separate:ggwithe beat stiff 120 g sugar,1 package &anillasugar sprinkle in the eggwithe egg#olk stir under 5lour,bakingpowder starch and almond@s mi* and lift under the eggmi*ture-ottom of the $pringform pan la# out with parchmentpaper$pongemi*ture in the form smooth spread2n the preheated o&en at 200 degrees about 25 minutes bake(hocolate ?pistachio and candiet fruits chop -ottom halfe,upper bottom 2n 8 gateauslices cut) round bowl with cleanfilm la# out(akeslieces with the point to down compact la# in the bowl 0,15 liter water '50 gram sugar about 5 minutes cook$omething cool9elatine soak 0,25 liter cream whip stiff"icotta stir cream#$ugar7molasses and li%uer stir under9elatine s%ee=e out and dissol&e '7 / tabelspoon of the ricottacheese stir underAnder the rest of the cream stir$ome pistachio candiet fruits and chocolate aside to garnish"est lift under the cream(ream 5 minutes cool places +hen the cream begin to .elled lift the whippedcream under the mi*ture and in the bowl pour inThe co&erbottom press on ;lace the cake o&er night in the fridge(assata plunge foil take off 0,' liter cream and 1 package &anillasugar whip stiffThe cake with the whippedcream spread +ith candiet fruits?grate chocolate and pistachio sprinkle Bougat cake with raspberr# 180 gram butter,1'0 g sugar,1 package &anillasugar ' eggs,185 g flour,1?2 package bakingpowder / tabelspoon milk,250 g "aspberr#Cs 150 gram plain chocolate,200 g nutnougat /00 g cream -utter,sugar and &anillasugar stir froth#:ggs stir under 5lour and bakingpowder mi*,with milk stir under ough in a greased springform spread and in the preheated oven at !"# degrees about $# minutes bake.%et it cool.Sponge halfed.%ower bottom with cakering sorround.Chocolate and !&# gram nougat chop and melt(ream whip stiff (hocolatemi*ture lift under the cream$ome cream on the bottom distribute"aspberr#(15 aside to garnish) distribute on the bottom+ith < of the cream spread 2sponge put on(ream with the rest sugar whip stiff (ake with 2?' of the cream spread )lmondCs put on the edge (ake with tangerine and the rest cream garnish Cherry Cake with Coconutcurdcheesecream 1kilogram cherr#@sD0,5 liter water or 2 .ar (0,82 liter) 100 gram butter,200 gramD2 tabelspoon sugar 2 package &aniilasugar,' eggs,150 gram flour 2 tabelspoon bakingpowder,' E/ tabelspoon nougat 150 greated coconut,500 gram curd cheese 2 package red cake icing (herr#@s stone,16 cherr#@s aside -utter,150 gram sugar and 1 package &anillasugar stir cream# 5irst the eggs ne*t the flour,bakingpowder stir under 6alf of the dough in greased springform spread Bougatcream under the rest of the dough stir !n the light dough spread1?' of the cherr#@s on it distribute 2n the preheated o&en at 180 degrees about '0 E'5 minutes bake 0et it cool(oconut roast(urd cheese,50 gram sugar and 1 package &anillasugar stir 500 gram cream whip stiff and the half of coconut lift under the cream(akering la# around the bottom6alf of the cream spread on the bottom6alf of the cherr#@s of it distribute 1 package cakeicing and 1 tabelspoon sugar mi* F l cherr#.uice stir in$hort cook,on the cherr#@s distribute 20 minutes cool places The rest of the cream of the cherr#@s spreadThe rest cherr#@s of it distribute(2 inch from the margin let out)1 package cakeicing 1 tabelspoon sugar mi* in F liter .uice stir,$hort cook 2cing on the cake distribute' hours cool places'00 g cream whip stiff(ake withe the cream,coconut and cherr#@s garnish Strawberry Ring 250gram butter,200 g sugar 1 package &anillasugar,1 pinch salt / eggs,250 gram flour,50 g starch 1 package baking powder,2 tabelspoon milk breadcrumbCs,some lemon,600 g cream 250 gram sour cream,2 tabelspoon grappa 2 package saucenpowder(4anilla) for 1 l milk without cooking, 500 gram strawberr#Cs 2 tabelspoon strawberr#.am -utter,sugar,&anillasugar and salt stir froth# :ggs separate stir under5lour,starch and bakingpowder mi*,with the milk stir under"ingform grease,with the bread7 crumbCs sprinkle,ough pour in and in the preheated o&en at 180 degrees about /0 minutes bake;lunge,0et it cool "ing cut in ' la#ers0emonpeel greate =esteGuice s%uee=e out,lemonpeel greate and .uice with 250 g cream,sour cream grappa and the saucepowder about / minutes whipThe half of the stawberr#Cs cut in littel pieces0ower bottom spread with the half of the cream6alf of the strawberr#Cs distribute on the cream>iddel bottom put on"est of the cream spread on the bottom$trawberr#Cs distribute on the cream'bottom put on,cool places"est of the cream whip stiffThe ring spread with the cream+ith strawberr#Cs garnish $trawberr#.am warm up,strawberr#Cs with it co&er Caramel cake 5or the dough150 gram butter 150 9ram >ar=ipan,150 g $ugar marrow of 2 4anillahusk,6 :gg#olk 5 eggwithe,110 gram flour 5or the stuffing 1800 gram )pricotm100 gram $ugar Guice of 1 0emon 5or the cream and 9arnish1 200 gram $ugar, /0 g $tarch / :gg#olk ,0,5 0iter milk, < 4anillahusk 5 0eaf gelatine,550 gram cream '0 gram (ofectioner@s sugar '0 g choped ;istachio,200 g caramel gla=e )pricot wash,halfe$ugar melt,lemon.uice pour in The fruits add and co&ered about 5 minutes cook 5or the cream$tarch,60 g sugar egg#olk@s with 0,25 liter milk stirThe rest of the milk,60 gram sugar &anillahusk cook, the starchmi*ture add the hot milk,bring to the boilThe disol&ed gelatine stir under 0,' l cream whip and lift under the mi*ture The dough;reheat the o&en at 130 degrees Butter,marzipan,50 g sugar, vanillamarrow,eggyolk stir :ggwithe,100 g sugar beat stiff an lift under the mi*ture flour lift underThe dough gi&e in a greased springform pan and about /5 minutes bake ;lunge,let it cool(ut hori=ontal in / slieces0ower bottom with a cakering sorround$tewed fruits spread on the bottom2 -ottom put on half of the cream on the bottom distribute' -ottom put on"est of the cream spread on the -ottom/ -ottom put on/ hours cool 80 gram sugar caramel with 0,25 l cream detach,let it cool The confectioner@s sugar melt ;istachio under the caramel mi*e on a greased surface spread,let it stiff,crumble (aramelcream beat stiff(ake spread with the caranelcream with pistacio sprinkle$urface with the gla=e co&er )bout 1 hours cool $er&e
Tiramisucake with Cherrys / :ggs,'00 g sugar 2 ;ackage 4anillasugar pinch salt,100 gram 5lour,50 g starch 1 Teaspoon -akingpowder,500 g $our (herr#@s 850 gram 0ow fat curd cheese,850 g >ascarpone / Tabelspoon 0emon.uice,'0 $ponge $trips 5 Tabelspoon )lmondli%uer 2 Tabelspoon (ocoapowder (rHme fraich and cherr#@s to garnish :ggs separate:ggwithe beat stiff 125 gram sugar and 1 package sprinkle in the eggwithe,egg#olk stir under $tarch and bakingpowder mi* sie&e on the eggwithemi*ture and lift under,ough in a with parchmentpaper la# out springform pan spread2n the preheated o&en about 25 minutes bake.0et it cool (ut hori=ontal in 2 hal&es. (herr#@ stone0ow fat curd cheese,mascarpone,185 gram sugar 1 package &anillasugar,lemon.uice stir)round the bottom la# a cakeringwith li%uer sprinkle F of the mascarponecream spread on the cake )side and cool placesAnder the rest of the cream lift the cherr#@s !n the lower bottom smooth spread2 bottom put on,60 minutes ;lace in the fridge(ake with the rest of the cream spread $pongestripes put on the edge(ake about '0 minutes cool +ith cocoapowder dust and with cream fraich and cherr#s garnish