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German poppy and baiser cake

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INGREDIENTS FOR 1 TART TIN (Ø 28 CM):

– 1 pkg Tante Fanny Fresh Quiche & Tart Dough 300 g

– 100 g ground poppy seeds

– 100 g grated almonds

– 150 g melted butter

– 2 eggs

– 50 g sultanas

– 50 g flaked almonds

– 50 g candied lemon peel finely chopped

– 500 g apricots halved, pitted

– 120 g granulated sugar

– 1/2 pkg. vanilla sugar

For the snow topping:

– 3 egg whites

– 130 g sugar

PREPARATION:

STEP 1.

Preheat oven to 190° C top/bottom heat and prepare dough according to package instructions.

STEP 2

Mix the poppy seeds with the butter, eggs, sultanas, flaked almonds, 60 g sugar and candied lemon peel.

STEP 3

Unroll the dough, remove the baking paper and place in the greased tin. Reinforce the edges with the overhanging pastry and then fill with the poppy seed filling.

STEP 4

Bake on the lowest shelf for approx. 45 minutes until golden brown.

STEP 5

Slowly caramelise the apricot halves with the remaining granulated sugar and vanilla sugar in a pan for a few minutes.

STEP 6

Beat the egg whites until very stiff, slowly adding the sugar.

STEP 7

Cover the cake with apricot pieces and spread with the whipped topping.

STEP 8

Bake for approx. 2-3 minutes at 220° C top heat (or “gratinate” function).

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Salty panettone for Christmas

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An inevitable staple on Christmas tables, the gastronomic panettone (panettone gastronomico) is a savoury version of the traditional cake of the same name, now a traditional starter in Italy in every sense of the word. The basic dough is the classic panettone dough, which has a more neutral taste without the addition of candied fruit and raisins. After baking, the panettone is divided into discs to make many soft layers that can be filled as sandwiches. The filling will be the personal touch that makes this preparation unique: sauces, salami, salmon, cheese and many other tasty ingredients will be the perfect filling for panettone. By alternating the fillings, you get layers of different flavours, so if you cut the panettone into slices, each guest can enjoy all the fillings. Enrich your festive table with delicious appetizers and lots of tasty snacks. And to make the table even more festive, try making a beautiful bread dumpling!

The ingredients for the dough

 150 g flour

Whole milk 100 g

2 g dry brewer’s yeast

FOR THE DOUGH

Flour 0-s, 400 g

Whole milk 120 g

Butter 80 g

Sugar 40 g

Eggs (medium) 1

Yolks (one medium egg) 1

Dry brewer’s yeast 2 g

Fine salt 8 g

Malt 2 g

FOR THE SALMON FILLING

Fresh, spreadable cheese 100 g

Fresh liquid cream 10 g

Fine salt to taste

Black pepper, to taste

Chives 15 g

Smoked salmon 80 g

FOR THE ASPARAGUS FILLING

Asparagus 150 g

Robiola cheese 100 g

Fine salt to taste

Black pepper, to taste

FOR THE GOAT CHEESE FILLING

Goat cheese 160 g

Tomato concentrate 10 g

Fresh liquid cream 20 g

Radicchio 40 g

Cooked ham 100 g

Black pepper to taste

Fine salt to taste

FOR THE SHRIMP FILLING

Prawns 170 g

Chives 5 g

To prepare the panettone, start by preparing the dough: pour the sifted flour into the mixer, pour in the milk; add the dehydrated brewer’s yeast and start kneading. You should get a rough, not too smooth dough. Cover the dough with cling film. Leave to rise overnight (12 hours) in the fridge. The next morning, pour the dough into the bowl of a mixer. Add 2 g yeast and 120 g milk, malt, sugar and sifted 0a flour. Knead briefly, then add the eggs and salt. Continue kneading with the machine until the dough is smooth and elastic. Now add the lightly softened butter, a little at a time, waiting for the previous piece to process before adding another. Wait until you have a shiny, elastic dough. Grease a bowl with soft butter, place the dough in it and shape it into a ball. Cover with cling film and leave to rise in the oven with the light off for about 4 hours. Transfer the dough to a lightly floured baking tray and stretch it out with your hands, pulling the corners tight.

Place the resulting ball in a 1 kg paper panettone tin. Leave to rise in a turned-off oven or on the electric oven for about 4 hours, or until the top reaches the edges. Brush the top with the egg white and bake in a preheated oven at 170 °C.

Bake for 45 minutes (or in a fan oven at 150 °C for 35 minutes) at the bottom of the oven. Carry out a toothpick test, reaching to the centre to see if it is cooked and remove from the oven if it comes out dry. When baked, take the panettone out of the oven, pierce the bottom with the appropriate pin (knitting needle) and place it upside down to cool, placing weights on each end without touching the top (this is to preserve the shape of the dome and prevent it from falling off). The panettone is ready, but before filling it, place it in the fridge to set.
Prepare the panettone filling, starting with the shrimp filling:
Chop the chives, peel the prawns and cook in plenty of salted water for 2-3 minutes. Drain them and pour them into a bowl with the cocktail sauce, add the chives and stir to season the prawns, store the prawn cocktail in the fridge. Stir the spreadable cheese into the cream, season with chopped chives , mix the ingredients, then store the cream in the fridge with the salmon.
Prepare the goat’s cheese filling: in a small bowl, mix the goat’s cheese with the cream, add the tomato purée, season with salt and pepper, mix the sauce and refrigerate. To finish the asparagus filling, wash the asparagus and remove the tough, green, stringy part with a potato peeler. Cut off the tops and leave whole, cut the rest of the stem into small pieces. Blanch the tops for a few minutes to soften them, then drain and cut in half lengthways.
Many people make gourmet panettone by putting single filling wedges on each layer; instead, I tried to mix the wedges so that each layer had more filling, and the result was truly amazing!

Grilled red gurnard with creamy celeriac

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Red gurnard is the perfect fish for winter! Grilled and with creamy celeriac, a real hit.

Ingredients

– 600 g celeriac

– 1 shallot

– 1 lemon (organic)

– 50 ml white wine

– 0.50 cube of chicken stock

– 150 ml water

– 150 g glasswort

– 250 ml cream

– 500 g red gurnard (fillets)

– olive oil

– pepper

– salt

Garnish

– glasswort or parsley

Preparation

Peel the celeriac and cut into thin strips.

Heat a dash of olive oil and stew the celeriac until soft. Pour into an oven dish.

Rinse the samphire under cold water.

Peel and finely chop the shallot.

Put the shallot, white wine, chicken stock cube and water in a saucepan and reduce until you have half left.

Add the cream and reduce for another 3 minutes. Add the samphire and season with a few drops of lemon juice and plenty of pepper.

Pour on top of the fried celeriac.

Make a few small incisions in the skin of the red gurnard. Place the fish skin-side up on the celeriac and drizzle with olive oil and season with salt and pepper.

Place in a preheated oven at grill setting (max 220°C) for 5-7 minutes.

Roast pork chops with rhubarb, beetroot and tarragon

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A delicious piece of slow-cooked meat combined with caramelised rhubarb and beetroot. We are already starting to salivate over this dish!

Ingredients

– 800 g pork crowns

– 2 cloves of garlic

– 2 tarragon sprigs

– 4 tbsp olive oil

– butter

– 150 ml white wine

For the vegetables

– 500 g beetroot

– 200 g rhubarb

– 1 tbsp granulated sugar

– 4 tbsp olive oil

– 1 red onion

– 2 tbsp sultanas

– 50 ml red wine

– 3 tbsp balsamic vinegar

– 2 tbsp pine nuts

– 1 tbsp flat parsley (finely chopped)

– 1 tbsp basil (finely chopped)

– black pepper

– sea salt

Methods

Preheat the oven to 180° C.

Notch the fat of the pork loin crosswise. Take care not to cut into the meat. The indentation ensures a nice basting during roasting.

Coarsely chop the garlic cloves and the two tarragon sprigs, mix with the olive oil, ground black pepper and sea salt. Rub the pork loin well with this and set aside for 10 minutes.

Heat a tablespoon of butter and olive oil in an ovenproof pan and sear the pork chops until nicely browned. Deglaze with the white wine.

Slide the pan into the hot oven and immediately reduce the temperature to 150°C. Let the pork crown roast for an hour. Oversauce regularly with the gravy.

Prepare the vegetables

Cut the beetroot into pieces. Clean the rhubarb and cut into 2 cm pieces.

Place the beetroot and rhubarb on an oven tray lined with baking paper. Sprinkle with the sugar and half the olive oil. Caramelise these vegetables for 10 minutes with the pork crown, in the oven. Leave to cool.

Cut the red onion into fine rings. In a stewpot, heat the remaining oil and gently cook the onion. Add the sultanas, red wine and balsamic vinegar and reduce for about 5 minutes.

Add the beetroot, rhubarb, pine nuts, parsley and basil. Season to taste with salt and pepper.

Remove the pork chops from the oven, let rest for a while under aluminium foil, before cutting. Serve with the stewed beetroot and rhubarb.

Delicious with mashed potatoes.

Milk pudding with honey

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Top this milk pudding with some honey and your delicious dessert will be ready.

Ingredients

– 3 gelatine sheets

– 250 ml milk

– 250 ml cream

– 1 vanilla pod

– 25 g sugar

– 2 tbsp honey

Methods

Soak the gelatine leaves in a bowl of lukewarm water until soft.

Scrape the vanilla marrow out of the sticks and add to the milk, cream and sugar in a saucepan together with the sticks. Bring to the boil over a gentle heat and then immediately turn off the heat.

Remove the vanilla pods. Squeeze the gelatine leaves and dissolve them in the warm, creamy milk.

Divide the mixture between several jars. Let them cool in the fridge for 2h until stiffened.

Invert the jars onto a plate, unmould and top with some honey. Serve immediately.

 

Grilled scalopes with chilli

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Serving scallops always gives that extra touch to your menu. We add another touch: grilled scallops on the bbq with chilli. Delicious!

Ingredients

– 1 red onion

– 2 sprigs of coriander

– 2 sprigs of flat parsley

– 12 scallops

– 80 ml white wine

– 1 lemon (zest)

Crispy chilli oil

– 1 onion

– 1 bulb of garlic

– 10 g ginger

– 150 ml sunflower oil

– 1 tbsp chilli flakes

– 0.50 tbsp coconut-flour sugar

– 0.50 tbsp szechuan pepper

– salt

Preparation

First make the crispy chilli oil

Finely chop the onion and garlic. Grate the ginger.

Put the onion and garlic in a saucepan and pour in the oil. Simmer until everything is nicely coloured.

Put the remaining ingredients in a clean bowl. Pour in the oil with garlic and onion.

Set aside.

For the BBQ

Chop the red onion. Rinse and finely chop the parsley and coriander.

Open the shells and remove the coral.

Spoon a dash of white wine into each shell. Carefully place the shells on a very hot barbecue and cook for 5-7 minutes.

Remove the shells from the heat and top each shell with 1 kl chilli oil.

Top with red onion, green herbs and lemon zest.

Japanese cheese cake

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Do you know ‘the world’s fluffiest cheesecake’? That’s the Japanese cheesecake, less sweet and airier than the American cheesecake. But oh-so delicious.

Ingredients

– 100 g farmhouse butter

– 130 ml whole milk

– 100 g cream cheese

– 8 egg yolks

– 60 g corn starch

– 13 egg whites

– 130 g fine sugar

– icing sugar

Direction

Preheat the oven to 160°C.

Melt the butter on low heat together with the milk and cream cheese.

Leave to cool for a while.

Beat the egg yolks and carefully add them to the cream cheese mixture, while stirring.

Sift in the flour and cornstarch and mix well.

Beat the egg whites with the sugar until stiff.

Fold the egg whites into the dough with cream cheese.

Grease a 24 cm diameter springform pan with oil. Cover the bottom and sides with baking paper and pour the dough into the mould.

Let the mould flop down on the work surface a few times to get rid of air bubbles.

Wrap the cake tin with aluminium foil to make it completely watertight and place the cake in a high rimmed baking dish. Fill the baking dish with 4 cm of hot water to create a steam effect during baking.

Bake the cake in the oven for 25 minutes.

Lower the temperature to 130°C and bake for another 55 minutes.

Remove the cake from the mould as soon as possible and sprinkle generously with icing sugar.

Affenberg (the Monkey hill) at Lake Constance

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Salem is a municipality in the Boden-see district of Baden-Würtemberg in Southern Germany, located 9 km north of Lake Constance. It is famous for the cistercian Abbey Salem (12th century) and the Monkey hill, called: Affenberg.

The founder and owner of the park is the Alsatian Baron Gilbert de Turckheim. He opened the first enclosure, La Montagne des Singes, Monkey’s hill in 1969 in Kintzheim in Alsace, the second in 1974 in Rocamadour in southern France. In 1976, the “Affenberg Salem” was added on leased land of Salem Castle. Since 2006, the park director has been Roland Hilgartner, a zoologist with a doctorate in primatology. The concept provides for a restriction to one animal species on generously dimensioned areas. Therefore, the behaviour of the Barbary macaques in Salem does not differ from the animals living in the wild. In 2005, another monkey enclosure was created in Trentham in Staffordshire (England).

The Affenberg Salem is an animal park west of Salem in the Lake Constance district and also Germany’s largest open-air monkey enclosure. The main attraction of the over 20-hectare woodland are almost 200 Barbary macaques (Macaca sylvana) that roam freely there. There is also a free-flying colony of white storks that breed on the roofs of Mendlishauser Hof every year, a herd of fallow deer, and a large pond that is considered a refuge for many different bird species.

The Salem Monkey Mountain is characterised by the fact that there are no separating grids or ditches to shield visitors from the animals. Visitors move through the natural forest on permanent paths.

From mid-March to early November, Affenberg is open daily in all weathers and is on winter break from early November. The winter break is considered an undisturbed mating season for the monkeys. The founder and owner of the park is the Alsatian Baron Gilbert de Turckheim. He opened the first enclosure, La Montagne des Singes, in 1969 in Kintzheim in Alsace, the second in 1974 in Rocamadour in southern France. In 1976, the “Affenberg Salem” was added on leased land of Salem Castle. Since 2006, the park director has been Roland Hilgartner, a zoologist with a doctorate in primatology. The concept provides for a restriction to one animal species on generously dimensioned areas. Therefore, the behaviour of the Barbary macaques in Salem does not differ from the animals living in the wild. In 2005, another monkey enclosure was created in Trentham in Staffordshire (England). To bring visitors closer to the animals, there is an interactive information system and there are moderated feedings where visitors can get information about the Barbary macaques, storks and fallow deer.

Currently (as of 2022), there are three primate groups with just under 200 animals at Affenberg. Barbary macaques live in well-organised social groups of 60 to 80 animals; they are in constant communication with each other, emitting a wide variety of sounds or using expressive mimicry.

While the rank of females is innate, males have to work hard to achieve their rank. To become an alpha male, a good network with many high-ranking supporters is needed. Showing their long canines helps them to make a special impression on their competitors and to impress them accordingly. The “tenure” of an alpha male lasts an average of two to five years at Monkey Mountain and depends on competitive pressure.

The original home of Barbary macaques is Morocco and Algeria, where they live in mountains up to 2000 metres above sea level. The animals also feel at home at Lake Constance, as the climate there is very similar to that of their native country. Barbary macaques are threatened with extinction. Around 10,000 animals still exist worldwide. According to experts, a population can only survive if at least 150 specimens belong to it.For this reason, the Salem Monkey Mountain forms an important reserve population. The monkeys are also an important tourist attraction.

In addition to its importance as a tourist attraction, Affenberg enjoys a high international reputation as a research site. Almost half of what is known about Barbary macaques today comes from Affenberg. There is cooperation with the Max Planck Institute for Evolutionary Anthropology in Leipzig, the University of Zurich and the German Primate Centre in Göttingen.

Storks

At home on Affenberg Salem is a free-flying breeding colony of white storks with around 90 birds. Storks are migratory birds, returning to the same eyrie each spring to breed.

As the white stork was already extinct in many areas of Baden-Württemberg in the mid-1970s, reintroduction projects were started. In 1978, the Affenberg founded the Stork Station, which contributes to the protection of storks in Baden-Württemberg. The reintroduction of a few breeding pairs at Affenberg Salem established a free-flying colony there.

Fallow deer

In the extensive fallow deer enclosure, too, one can move freely among the animals. A capital fallow deer lives there with around twenty hinds and young animals

Savoury muffins with kale, tomatoes and cheese

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A muffin doesn’t always have to be sweet. This savoury muffin with kale, tomatoes and cheese is proof of that. A delicious snack!

Ingredients

– 100 g Passendale organic

– 110 g kale

– 12 cherry tomatoes

– 2 tbsp chopped parsley

– 250 g flour

– 250 ml milk

– 2 tsp baking powder

– 1 egg

– 2 tbsp seeds and kernels

– 60 ml olive oil

– pepper

– salt

Directions

Preheat the oven to 180°C

Chop the kale and stir-fry in hot olive oil for about 4 minutes. Then leave to cool down.

Finely cut or grate the cheese. Mix the cheese with the flour, baking powder and parsley. Season with salt and pepper.

Spoon the kale together with the seeds and kernels under the batter.

Beat the milk with the egg and olive oil. Pour this into the dry ingredients and mix everything together.

Grease a muffin tin with 12 cavities with olive oil.

Cut the cherry tomatoes into 2. Place half a tomato in each muffin cavity and pour the batter on top. Finish with another half tomato.

Bake the muffins in the oven for 25 minutes until golden brown.

Yoghurt dessert

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With just a handful of ingredients, you can make fresh yoghurt sweets that big and small love in a second. The only hard part is waiting for you to snack on them.

Ingredients

For 15 sweets

– 300 ml yoghurt (full fat)

– 2 tbsp blueberries

– 2 tbsp raspberries

– 2 tbsp apples

– 2 tbsp strawberries

– 2 tbsp liquid honey

Preparation

Cut the raspberries and strawberries into small pieces.

Mix the honey into the yoghurt. Divide the yoghurt among 4 bowls and spoon a fruit into each bowl.

Spoon the yoghurt into ice cube molds and put in the freezer for at least 3 hours.