OUR RECIPES
Recipes wish
APPLE STRUDEL
Soak the raisins in rum the day before.
Finely chop the nuts.
Peel and core the apples and cut into very fine cubes or roughly grate.
Mix with the raisins (without the rest of the rum), nuts and breadcrumbs, sugar and cinnamon.
Preheat the oven to 200 ° C. Warm the butter slightly so that it becomes liquid.
Line a baking sheet with a cloth and spread the 4 doughs on top of each other on the cloth. Spread the filling on top. Leave a 50mm wide margin free on the right and left.
Now roll up the dough with the filling with the help of the cloth and finally fold the edges over.
Remove the cloth and brush the strudel with melted butter.
Put in the oven and bake for about 40 minutes. Brush with a little butter again from time to time, so that the strudel becomes crispy and golden brown.
VANILLA SAUCE
Scrape out the pulp of the vanilla pod with a knife.
Mix egg yolks with sugar and vanilla pulp in a bowl until smooth.
Add the milk and the vanilla pod.
Slowly heat the still very thin sauce in a water bath (bowl on a saucepan), stirring occasionally.
The longer the sauce is heated, the thicker it becomes.
Warning - she must never cook but be in constant movement!
When the consistency is optimal, stir in the rum and cream.
Serve with the strudel.
ADANA KEBAB
ORIENTAL MEAT SKIETE
Depending on the type of grill, preheat early.
Ideally, this meat is passed through the meat grinder 2-3 times.
Peel and finely chop the garlic, onion and bell pepper. Squeeze through a cloth by placing the vegies in the centre and pressing roughly.
Also chop the herbs and mix with all the other ingredients in a bowl.
Press the meat filling around the skewers by hand so that the meat remains compact.
Fry for 3-4 minutes on each side.
AUBERGINE GRATIN
EGGPLANT PARMIGIANA
Stalk the eggplant and cut into 6mm thick slices. Soak them with plenty of salt for 45 minutes.
Chop the tomatoes and set aside with the liquid.
Peel onion and garlic and chop finely.
Roughly chop the mozzarella. Heat the oven to 200 ° C.
In the meantime, heat some oil in a pan and tighten the onions and garlic - do not let them brown! When the onions are translucent, add the tomatoes and their liquid and simmer for 20-30 minutes.
Drain / press the aubergine slices well. Turn the slices in the flour, then turn in the egg and fry in olive oil for 3-4 minutes. Drain!
Cut half of the basil into strips and add it to the tomato sauce at the very end.
Brush a gratin dish with a little oil. First put in eggplant then tomato sauce followed by mozzarella and parmesan. Repeat this step until the ingredients are used up.
Always finish with mozzarella and parmesan.
Bake the gratin at approx. 200 ° C for 20 minutes.
CARAMELIZED CHESTNUTS
Thaw chestnuts.
Put sugar in a saucepan (coated or uncoated) and caramelize over medium heat. Do not touch the sugar, just shake the pan if necessary.
When the caramel is the desired color, remove the saucepan from the heat and let it cool slightly (2 minutes). Then add the butter and melt while stirring gently. Now stir in the milk and return to the heat.
Simmer for approx. 5 minutes until the caramel has dissolved. Now add the chestnuts and cook, stirring occasionally, until the desired consistency is obtained. Cook for at least 15 minutes.
Serve with ice cream, a parfait or panna cotta.
CAULIFLOWER COCONUT SOUP
TOM KHA KAHLA
Clean the cauliflower and cut into very small florets.
Cut galangal into 10mm pieces. Shorten the lemongrass at the root by about 3mm, remove the outermost leaf and now cut the next 50-60mm into wafer-thin rings. The rest goes into the compost.
Wash the lime leaves and tear or crumple them up a little so they give off more flavor. Lightly mash the chillies (if necessary remove the seeds).
Bring everything to a boil except for the lemon juice and the chillies in a pan.
Simmer until the cauliflower is "al dente". Remove from heat, season with salt, remove galangal and lime leaves and add chillies and lemon juice, stir and simmer for another 5 minutes. Season with salt / soy sauce and sugar.
The soup can be mixed well before serving to create a foam.
Be careful not to mix the cauliflower with it.
Serve garnished with the coriander leaves.
CHESTNUT-POTATO PUREE
WITH SMOKY BEAN STEW
Boil the potatoes and chestnuts in plenty of salted water until they are soft, so that they can be pressed easily.
Push through the passe-vite (mash them). Add the butter, cream and milk and beat through with a sturdy whisk or wooden spoon. Season to taste with salt, pepper, nutmeg and chilli.
COCONUT MACAROONS
MACARONS NOIX DE COCO
Switch the oven to 160 ° C air circulation.
Beat egg whites until stiff. Gradually add the sifted powdered sugar, salt, vanilla sugar and desiccated coconut.
Pour the mixture into a syringe with a very large star nozzle and squirt onto a baking sheet lined with baking paper.
Alternatively:
Form small piles with wet hands or spoons and place on a baking sheet lined with baking paper.
Bake macaroons for 13-15 minutes.
Be careful not to get too close, as they go a little apart.
SMOKY BEAN STEW
WITH CHESTNUT-POTATO PUREE
Peel the onion and carrots and cut them into small cubes. Wash the parsley and chives and chop them separately.
Sauté onions and carrots in olive oil without burning them, add a little salt. After about 4 minutes of frying reduce heat and add the tomato paste, stir. Deglaze with the wine and simmer for 3-5 minutes and reduce slightly.
Now add the beans and water and season with garlic, salt, pepper and smoked paprika and simmer on medium low heat for 10-15 minutes.
(some starchy water from cooking potatoes would be perfect) Recipe separately
Then season with lemon juice, parsley and salt. If necessary, thicken with a little cornstarch (or other fine starch) if no "potato boiling water" was used. Simmer on low heat for 2 minutes. Sprinkle with chives and drizzle some oil, then serve.
Goes well with mashed potatoes (see recipe above) or rice and flatbreads.
BRUNCHTOASTS 'EGG BENEDICT'
WITH AVOCADO, POACHED EGG AND BACON
Toasting bread slices. Cut the avocado into thin slices.
Fry the bacon perfectly.
Finely chop the shallot and bring to a simmer with a little pepper, vinegar and water. Immediately reduce the heat to a minimum and close the lid.
Take the shallot reduction off the heat after 4-5 minutes and press through a fine sieve into a bain-marie!
Now warm up 1 egg yolk and this liquid in a bain-marie until the sauce is thick. This might take 5 minutes. Add sugar and salt to taste.
Cover the bread slices with avocado and / or bacon and drizzle with the hollandaise sauce.
BIRCHERMÜSLI 5-GRAIN
Soak the flakes in the milk for 30 minutes until they have absorbed the milk almost completely.
Whip the whole cream until stiff and set aside to decorate.
Mash the berries, grate the lemon peel and then squeeze the lemons. Mix everything with the yogurt and honey.
Coarsely grate the apple. Roughly chop the almonds.
Mix everything together and decorate with whipped cream.
BRUSCHETTE 'PEPERONATA'
PEPPERS ALLA MAREMMANA
Halve the peppers, remove the seeds and roast them in the preheated grill oven (approx. 15 minutes on the topmost groove at 230-250 ° C). Then let it cool down, peel it and cut into 7-8mm wide strips.
Bring water in a casserole to the boil.
Slightly cut into the tomatoes with a knife (like a cross) and then simmer in the boiling water for 10 seconds. Then rinse with cold water and peel off the skin. Then cut into approx. 5mm slices.
Cut the onions into fine strips. Peel the garlic and mash it lightly so that the aroma can develop better.
Heat 2 tablespoons of oil in a pan and carefully fry the onions until they turn light brown. (! do not let it burn)
Add the peppers and cook uncovered on medium heat.
After 5 minutes add the whole clove of garlic and after another 10 minutes add the tomatoes. Season with salt and a little pepper. Stir every now and then for 10 minutes, then turn off. Remove the garlic clove. To let it cool down.
Finely chop the capers, anchovy fillets and basil, then add to the vegetables and serve on toasted white bread.
Halve the peppers, remove the seeds and roast them in the preheated grill oven (approx. 15 minutes on the topmost groove at 230-250 ° C). Then let it cool down, peel it and cut into 7-8mm wide strips.
Bring water in a casserole to the boil.
Slightly cut into the tomatoes with a knife (like a cross) and then simmer in the boiling water for 10 seconds. Then rinse with cold water and peel off the skin. Then cut into approx. 5mm slices.
Cut the onions into fine strips. Peel the garlic and mash it lightly so that the aroma can develop better.
Heat 2 tablespoons of oil in a pan and carefully fry the onions until they turn light brown. (! do not let it burn)
Add the peppers and cook uncovered on medium heat.
After 5 minutes add the whole clove of garlic and after another 10 minutes add the tomatoes. Season with salt and a little pepper. Stir every now and then for 10 minutes, then turn off. Remove the garlic clove. To let it cool down.
Finely chop the capers, anchovy fillets and basil, then add to the vegetables and serve on toasted white bread.
CHOCOLATE CUPCAKES
WITH LIQUID LIGHT CHOCOLATE CENTER
Make the core the day before (Ganache):
Melt the whole cream and chocolate. Scrape out the vanilla seeds and add, stir well. Pour into ice cube trays and freeze
Cube not too big! 15mm x 15mm
Dough:
Butter the cupcake molds well and sprinkle with a little (unsweetened) cocoa.
Crumble the chocolate.
Melt the butter in a pan (it must not get hot) and melt the chocolate in it over low heat. Mix well and let cool a little.
Mix the egg with sugar until frothy, fold in the chocolate mixture. Add the flour through a sieve, mix well.
Fill molds 70% with batter, then press a ganache cube into the raw batter until you can no longer see it.
Bake in the convection oven at 190 ° for 13 minutes.
Mousse topping:
Mix the cream and powdered sugar and beat until stiff. Stir in cocoa powder.
Put the mousse in a piping bag / sachet and spray on the cooled cakes
FILLED BUTTERNUT PUMPKIN
Preheat the oven to 180 °C convection. Halve the pumpkin lengthways and core it. Brush with a little olive oil to prevent it from drying out. Bake for about 30 minutes until soft.
In the meantime, finely dice the chicken, wash the spinach and finely chop the onion and garlic. Pluck the rosemary and thyme and chop.
Slice half of the cheese (do not grate) fine, using a mandoline and set aside. Finely grate the other half.
Fry the onions with a little olive oil and add the garlic after about 2 minutes. After 2 more minutes add the spinach and fry for 2 more minutes. Remove from the pan and fry the chicken in fresh oil (3-4 minutes), remove.
As soon as the pumpkin is soft, take it out of the oven and hollow it out so that a stable edge of approx. 5mm remains.
Mash the pumpkin flesh a little and mix with the creme fraiche and grated cheese. Now add all the other ingredients and season with salt and pepper.
Fill the pumpkin with the mixture and decorate with the sliced sbrinz.
FRENCH ONION SOUP
Peel the onions and cut into fine rings.
Melt the butter in a saucepan and fry the onions over a medium heat with a good pinch of salt.
This step takes about 12 minutes until all of the onions are browned and soft.
Dust the onions with the flour and stir well.
Deglaze with white wine and add the stock after 1 minute. Cook without a lid until only about 75% is left and the soup has thickened.
Cut the baguette into 20mm slices and sprinkle with grated cheese.
Set the oven with grill function / top heat to 220 ° C.
As soon as the soup is quite thick, pour it into ovenproof molds (1 portion each) and place 1-2 slices of bread with cheese on top. If the bread slices don't float, the soup isn't thick enough.
Bake the soup with the bread for 5-8 minutes.
Possibly. sprinkle with a little parsley.
FRENCH TOAST
'FOTZELSCHNITTEN'
Mix all ingredients except bread in a bowl and stir well.
Soak the bread in this mixture for 10 minutes and then fry it at medium temperature for 3 minutes each side until golden.
Serve with fruit, jam or powdered sugar and cinnamon.
GAZPACHO
COLD TOMATO AND CUCUMBER SOUP
Cut tomatoes into 8 pieces. Remove the stem end. Peel the cucumber.
Cut a third of the yellow pepper and a fifth of the cucumber into 3-5mm cubes. Put aside.
Cut bread into 10mm cubes and toast in butter until golden in a frying pan.
Roughly chop the remaining vegetables and garlic. Pour vinegar and oil over it and grind in a blender until everything is very fine/liquid.
Strain everything through a large sieve into a large bowl. Season to taste with vinegar, salt and pepper. Chill until ready to eat. If the gazpacho is too thick it can be diluted with tomato juice.
Serve the bread and vegetable cubes separately.
HUMMUS NATURE
חומוס
Press the chickpeas out of the shell and dispose them.
Press or grate the garlic and mix with the lemon juice.
Add the tahini to the juice and stir well until the 2 watery ingredients turn into a thick “dough”.
Now add a little water and stir to a syrupy texture.
Now add the chickpeas ideally in a mixer / cutter for 3-5 minutes and puree.
Season with cumin and salt and pour olive oil over the hummus.
HUMMUS WITH BEET
Press the chickpeas out of the shell and dispose them.
Peel the beetroot and cut into cubes.
Press or grate the garlic and mix with the lemon juice.
Add the tahini to the juice and stir well until the 2 watery ingredients turn into
a thick dough.
Now add a little water and stir to a syrupy texture.
Add the chickpeas and the beetroot Ideally in a mixer / cutter for 3-5 minutes and puree.
Season with cumin and salt and pour olive oil over the hummus.
KOKOS DHAL
DAL NAARIYAL
Soak the dried chickpeas in cold water for 30 minutes.
Peel and chop onions and garlic finely.
Heat the ghee in a saucepan and fry the mustard seeds, curry leaves and garam masala in it. After 1-2 minutes add the onions and garlic and fry until translucent/lightly roasted. Then add the turmeric, tomato purée, chilli and coconut flakes.
Deglaze this paste with about 50ml of water and immediately add the chickpeas.
Add coconut cream, water and salt and stir again.
After 30 minutes of simmering, break the bitter taste of the chickpeas by adding some sugar. Spice up if necessary.
Simmer for another 20-25 minutes until the chickpeas are soft.
Best served with basmati rice and possibly papadam.
PASTA FREGOLA SARDA
PASTA BEADS FROM SARDINIA
Cook the pasta in enough salted water until al dente, then drain.
Quarter the cherry tomatoes, cut the basil into fine strips and set aside.
Mix the olive oil, vinegar, lemon juice, a little salt and pepper together.
Mix the pasta with the sauce and tomatoes.
PUMPKIN RAVIOLI WITH MARSALA SAUCE
Ravioli:
Heat the oven to 160 ° C.
Peel the pumpkin and cut into 50mm pieces. Add some olive oil to the cubes and cook in the oven for 20-25 minutes until they are soft.
Peel the garlic and press it into a large bowl. Grate the turmeric and add the pumpkin seed oil and egg yolks to the same bowl.
Crumble / chop the goat cheese and add to it.
Take the pumpkin out of the oven and mash it in the tray. There should be no more lumps. Add the pumpkin to the bowl and season with salt and nutmeg.
Lay out half of the dough and portion the filling with 2 spoons (each pile approx.1 tablespoon). There must be enough space (6-7cm) between the piles. Brush the dough around the piles with egg white and cover with a second half of the dough.
Press the dough well and be careful that there is as little air as possible in the ravioli.
Cut out the ravioli and cook in well-salted water for 3-5 minutes.
Sauce:
Finely chop the onion and fry with a little butter or neutral oil until translucent. Deglaze with Marsala and simmer for 1 minute. Add the cream and season with salt and pepper. Finally refine with pumpkin seed oil.
SADDLE OF LAMB
WITH CHANTERELLES AND FRENCH POMMES GALETTES
Potato galettes:
Peel and roughly dice the potatoes. Boil in well-salted water until soft. Then place on a baking sheet and let it evaporate in the oven at 120 ° C for 10 minutes. Puree the potatoes and add the chopped chives and the egg. Season with salt and juniper and / or nutmeg.
Preheat the steamer to 160 ° C with 80% humidity.
Put this mass on a heat-resistant cling film and roll it up without air pockets. About 7cm in diameter. Close the ends well with clips. Place the wrapped roll on a baking tray and steam for 20 minutes. The roll is now stable and cut-resistant.
Unpack the potato roll and cut into 20mm slices and fry in plenty of butter until golden.
Meat:
Take the sirloin of lamb out of the fridge ½ hour before preparing.
Oil and salt the sirloin of lamb in one piece. Cook in the oven at 80 ° C for about 15 minutes, then remove and set aside. Meat has to be rare at this time.
Just before serving, put some neutral oil in a frying pan and sear the meat for 1 minute over a very high heat. When the meat is turned, add the butter, the clove of garlic and the thyme and pour the hot butter over the meat for 1-2 minutes.
Be careful not to let it burn.
Mushroom sauce:
Clean the chanterelles and chop them if necessary.
Chop the onion, garlic, chilli and coriander. Put everything aside separately.
Grate the parmesan.
Fry the chanterelles in clarified butter over a relatively high heat (75%). After 3 minutes add the onions and garlic and fry for another 3 minutes. Deglaze with wine and immediately add the stock. Now add the cream and chilli. After 5 minutes of gentle cooking, add the parmesan and coriander and serve quickly.
SHORTBREAD
WITH LEMON YOGURT CREAM
Shortbread
Mix the butter with sugar until foamy and then mix with the flour and salt.
Mix only for a short while until all combined
Now put the dough on the table and roll out to about 20mm thick. Fold the dough 4-5 times in a row. The dough is crumbly, which is why you have to press some pieces back into the dough sometimes.
After the last fold, roll out the dough to a thickness of 15mm and cut out 6-8cm circles with a biscuit mold. Place the shortbread on a baking sheet with parchment paper and bake at 170 ° C for 15 minutes until golden. They shouldn't take on too much color.
Joghurt-Cream
Grate the lemon peel and then squeeze it. Mix the juice and sugar into the yogurt.
Whip the cream until stiff and fold into the yogurt mixture.
Serve with shortbread.
STUFFED PITA
Cut vegetables (except corn) and feta into small cubes.
Fluff the tuna with a fork.
Finely chop the parsley and make a sauce with the oil, lemon juice, mustard, salt and pepper.
Mix everything well and season with salt.
Bake the pita's in the toaster for 2-3 minutes and fill them while still warm.
VEGETABLE QUICHE 'RONDELLES'
Quiche:
Wash the vegetables and slice lengthways into approx. 1mm slices.
Cook/blanch the vegetables in salted water until they are al dente.
Carrots and beetroot around 4 minutes, eggplant and zucchini around 2 minutes.
Take out the vegetables and pat dry well (especially the eggplant)
Mix the eggs, creme fraiche and cream together. Grate the cheese, finely chop the herbs and add. Season with enough salt. Must go with the vegetables.
Preheat the oven to 180 ° C convection.
Place the dough in a cake tin and prick a few times with a fork.
Roll up the pre-cooked vegetables like a flower from the inside out. It takes some practice and patience. It's best to work in pairs.
Now pour the glaze over the vegetables and brush the protruding vegetable edges with olive oil so that they do not burn.
Bake for about 30 minutes.
Dip:
Mix the creme fraiche with water and chopped chives and season with salt and white pepper.
WAR THALER
'KRIEGSTALER'
Finely chop the dates.
Mix the water and honey. If necessary, heat the honey in a pan until it becomes liquid.
Mix everything together and knead into a firm dough.
Fill small molds about 1cm high and bake at 180 ° C for 12-14 minutes.
RATATOUILLE JALOUSIE
WITH MARINARA SAUCE
Preheat oven to 180°C
Wash the aubergine and cut in half lengthways, salt generously and set aside for 30 minutes. Cut the zucchini, peppers and tomatoes into approx. 5mm cubes.
Finely chop the rosemary.
Press the aubergine well and drain it until it is quite dry. Now cut the aubergine into 5mm cubes. Mix with the remaining vegetables, the oil, a little salt and pepper and rosemary.
Combine all vegetable cubes and season with salt, pepper and rosemary.
Cut the puff pastry in approx.. 10cm x 15cm squares. Cut every other sheet across 5-6 times so you will have “windows” once the jalousie’s are baked.
Put 3-4 tablespoons vegetable filling in the centre/lengthwise and cover with a second sheet.
Whisk egg to egg-wash and brush on top of all jalousie’s.
Bake for 20-22 minutes in the centre of the oven.
Sauce:
Roughly chop the tomatoes, onion and garlic. Heat everything in a small saucepan for 5 minutes (cook gently). Season with olive oil, oregano, sugar and salt, then puree.
RISOTTO WITH PEAS
WITH PERSICO ALLA LIVORNESE (FOR RECIPE, SEE BELOW)
Dissolve the stock in water and bring to the boil. Or use fresh stock.
Sauté the shallots in 2 tablespoons of olive oil and then add the rice. Rost for 2 minutes.
Deglaze with wine, add a little salt and pepper.
Gradually stir in the stock. Add the peas about halfway through the cooking time. As soon as the rice has absorbed the liquid and is cooked al dente, fold in the butter and parmesan and season with salt and pepper. Serve as quickly as possible.
TABOULÉ
Bring the vegetable stock to the boil, add the couscous, turn of the stove and let it swell for about 5 minutes.
Peel and core the cucumber and cut into 5mm cubes. Core the tomatoes and cut into 5mm cubes. (You can add the tomato and cucumber seeds if the couscous is too dry.)
Mix the cucumber, tomatoes and a little salt in a bowl.
Cut the spring onion into fine rings and add to the vegetables.
Finely chop the mint and parsley. Mix the lemon juice, salt, pepper, a pinch of sugar, raz el hanut, pulbiber and the olive oil into a sauce.
Mix all ingredients and adjust with salt and pepper if necessary.
TARTE TATIN
OBERTURNED APRICOT PIE
Wash the apricots and cut each into about 8 wedges. Mix the lemon juice from one lemon and the cinnamon into the apricots. Put aside.
Caramelize the sugar with water in a saucepan.
Place this caramel on the bottom of 4 baking tins (approx. 12cm diameter) and spread the apricots in a ring. Put some butter flakes on the fruit.
Roll out the dough to 5mm (or double layer the pre-rolled dough) and place over the apricots. Close the tart completely with the dough and poke a few holes with a fork.
Bake in the oven at 190 degrees for 20-25 minutes until golden.
TAJINE AU POULET
SAFFRON, LEMON AND CHICKEN CASSEROLE
Halve the chicken legs at the joint and peel off the skin (if necessary). Peel and chop the onion medium fine. Peel the garlic and mash it gently.
Squeeze the lemon and mix the lemon juice, saffron, 3 tablespoons of olive oil, salt, pepper, turmeric and garlic in a bowl. Marinate the chicken in it for 60 minutes.
Peel and prepare the pumpkin and cut into 30mm cubes. Cut the zucchini into long pieces approx. 40mm thick.
Lift the meat out of the marinade. Keep the marinade in the bowl.
Sear the meat in several portions without adding any fat, then remove and keep warm. Now fry the onions in the remaining oil over medium heat for about 10 minutes until they are translucent and soft. Add a good pinch of salt.
Lightly crush the cardamom pods and add to the onions with the cinnamon, the drained marinade (if available) and the stock. Also add the salt lemon quartered. Add the meat and cook covered for about 30 minutes over medium heat.
Now add the pumpkin and zucchini and simmer for another 15-20 minutes.
Season with honey and sprinkle chopped parsley and coriander greens over the dish.
SAFRAN RISOTTO
RISOTTO MILANESE
Dissolve the stock powder in water and bring to the boil. Or use fresh stock.
Soak the saffron in a 2 tablespoons lukewarm water.
Sauté the shallots in 2 tablespoons of olive oil and then add the rice. Roast for 1-2 minutes. Deglaze with wine, add a little salt and pepper.
Gradually stir in the stock until the rice has absorbed the liquid and is cooked through. When the rice is barely done you can add the saffron and soaking liquid.
Finally, fold in butter and parmesan and serve as quickly as possible and season with salt and pepper.
WAFFLES BRIGHT & DARK
Waffle:
Mix all ingredients except cocoa powder so that no lumps are formed.
Mix 50% of the dough with cocoa powder.
Put the batter generously in a waffle iron and bake for 3-4 minutes.
Compote:
Wash the fruits, cut them in half and cook them with sugar, water and vanilla in a saucepan for about 15 minutes. Let cool down!
Dust the waffles with powdered sugar and serve with the fruit compote.
ZUCCHINI FRITTER & CORN DUMPLINGS
Zucchini Fritter:
Wash the zucchini, grate them finely.
Place grated zucchini in the centre of the cloth, salt a bit and then after 5 minutes of soaking, press roughly. Put in a big bowl.
Peel and finely chop the onions. Mash the cheese with a fork.
Chop dill finely.
Heat 2 tablespoons of oil and fry the onions in it for 2-3 minutes while stirring.
Let cool down a little.
Mix in the bowl with zucchini: Cheese, flour (not more than specified) dill and finally the eggs and, depending on the cheese, salt to taste.
Heat some oil (just enough to cover the pan bottom) in the frying pan.
Fry the dough in big tablespoon-sized portions in the oil on both sides for about 3 minutes (Try! The zucchini must be done and the cheese must be melted).
Drain on kitchen paper. Continue until the dough is used up.
Enjoy hot or cold.
Maiküchlein:
Slightly mash the corn kernels, do not puree completely. 50% mushy, 50% grainy
Knead everything except the fat/oil in a bowl.
Heat the fat/oil in the wok or frying pan.
Spoon the dough in the preferred shape into the fat/oil and fry until the cakes are golden brown. The dumplings shouldn’t be thicker than 5cm to cook evenly.
PLUMS IN BEER BATTER
WITH HOMEMADE MARZIPAN
Wash the plums. Blanch for about 3 minutes in boiling water (boil briefly), then drain.
Beer batter:
Mix white flour, sugar and salt. Separate the egg and beat the egg whites until stiff. Add egg yolks and oil to the flour mixture and stir well. Stir in beer slowly as well. Finally fold in the egg white. The dough should be thick so that it sticks well to the fruit. If the dough is too thick, add a little beer. If it is too thin then thicken with flour.
Store in the refrigerator.
Marzipan:
Mix all ingredients in a small, strong mixer until you get a smooth and sticky dough.
Preheat the oil to approx. 160 ° C.
Halve the plums lengthways and fill with marzipan. Turn in the beer batter so that no open spots can be seen.
Bake until golden for 3-4 minutes.
Optionally, a vanilla sauce can be served with it.
