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Ingredients: 60 g butter, 100 g ground almonds, 50 g chopped almonds, 100 g Xucker, 750 g Philadelphia double cream, 400 g yoghurt, 4 tablespoons lemon juice, 8 sheets gelatine, 3 pack(s) of strawberry
Springform pan 24 cm
First step: ingredients
60 g butter 100 g ground almonds 50 g chopped almonds 50 g x sugar
Melt the butter. Mix with ground almonds, chopped almonds and 50 g Xucker. Spread evenly on the base of a springform pan (24 cm), press down firmly and place in the fridge for 60 minutes.
Second step: ingredients
750 g Philadelphia double cream 400 g yoghurt 4 tablespoons lemon juice 8 sheets gelatine 50 g Xucker
Mix the Philadelphia with the yoghurt and lemon juice. Soak the gelatine according to the instructions on the packet, then squeeze out. Heat with 50 g Xucker in a small saucepan until liquid. Add the Philadelphia yoghurt cream by the spoonful to the dissolved gelatine, stir well.
Third step: ingredients
3 pack(s) of strawberries
Clean, wash and slice the strawberries.
Layer the cream and strawberries alternately on the base: Start with the cream, followed by a layer of strawberries, then cream, strawberries and finish with the cream. Place the Philadelphia Torte in the fridge overnight and decorate with fresh strawberries before serving.
You need 16 ingredients: 300 g raspberries, 500 g rhubarb, 300 g sugar, 50 g cornflour, 4 organic eggs, 1 packet vanilla sugar, 1 pinch(s) salt, 1 organic lemon, 200 ml rapeseed oil, 200 ml rosé prosecco, 300 g wheat flour type 405, 0.5 tbsp baking powder, 500 g soft butter, 400 g Icing sugar, 500 g cream cheese
+ edible flowers for decoration
Ingredients for the first step: 300 g frozen raspberries, defrost the raspberries, 500 g rhubarb, 100 g sugar, 50 g cornflour
Wash and clean the rhubarb and cut it into pieces about 1.5 cm long. Bring the rhubarb, 100 g sugar and 5 tbsp water to the boil, cover and simmer for about 8 minutes. Mix the starch with 5 tbsp. cold water until smooth and stir into the compote. Simmer again for about 1 minute. Then leave to cool.
Ingredients for the second step: 200 g sugar, 4 organic eggs, 1 packet vanilla sugar, 1 pinch(s) of salt
For the sponge cake, beat 200 g sugar, eggs, vanilla sugar and salt with the whisk of a hand mixer for about 10 minutes until foamy.
You need: Kitchen grater, Citrus press, springform pan
Ingredients for the third step: 1 organic lemon, 200 ml rapeseed oil, 200 ml rosé prosecco, 300 g wheat flour type 405, half package baking powder
Wash the lemon in hot water, grate the zest. Halve the lemon, squeeze out the juice. Stir the zest and juice, oil and prosecco into the egg mixture. Mix flour and baking powder and carefully fold into the egg mixture. Pour the mixture into a springform pan (22 cm) lined with baking paper and bake in a preheated oven at 170 °C convection oven for approx. 45 minutes. Remove the sponge from the oven and leave to cool.
Ingredients for the 4d step: 500 g soft butter, 400 g Icing sugar, 500 g cream cheese
For the butter cream, whip soft butter with a hand mixer and stir in icing sugar and cold cream cheese one after the other as briefly as possible. Chill a third of the cream.
You need: Angled palette
Remove the cooled sponge from the tin and, using a cake knife or very large kitchen knife, carefully cut into three equal-sized bases. Place the bottom layer on a cake plate and spread with the buttercream. Spread half of the rhubarb compote on top. Place the middle cake layer on top and also spread first with the cream, then with the compote. Finally, place the top layer on top, press down lightly and spread the cake completely with buttercream using an angled palette. Chill the cake for about 30 minutes.
You need: Blender, sieve, piping bag
Purée the raspberries and pass through a fine sieve. Mix the remaining chilled cream with about ⅓ of the raspberries. Remove a good third of the cream and fill into a piping bag. Mix the remaining cream with half of the raspberries, remove half of it and also fill into a piping bag. Mix the remaining cream with the remaining raspberries and fill into a third piping bag.
Pipe the darkest cream around the bottom third of the cake. Pipe the middle and lightest cream in the same way. Spread the rest of the lightest cream over the top. Spread the 3 creams with the angled palette to create a colour gradient.
Ingredients: Edible flowers for decorating
Decorate the cake with edible flowers as desired.
Ths is a perfect dish for Spring!
– 24 white asparagus
– 4 eggs
– 0.50 bunch of parsley
– 150 g farm butter
– nutmeg, 1 tbsp estragon
Peel the asparagus from the head down. Cut off the woody end.
Cook the asparagus al dente in salted water.
Boil the eggs for 8 to 9 minutes for a hard-boiled egg. Immediately scramble them under cold water. Peel the eggs and crush them with a fork.
Chop the washed parsley finely. Mix with the eggs and season with nutmeg, estragon, pepper and salt.
Let the butter melt and scoop off the white top layer. Pour the clarified butter into the eggs and mix well.
Arrange the asparagus on the plate and spoon the eggs with the butter and parsley in a wide strip but leave the tips uncovered.
The Germans love crumb-coated pastries. It’s called “Streusel” in German! In baking and pastry making, “streusel” means a crumbly topping of flour, butter and sugar that is baked on top of cakes, pies. Some modern recipes add spices and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake. Some baked dishes which have a streusel topping are streuselkuchen, coffee cake, babka, and apple crisp. The term is also sometimes used for rich pastries topped with, or mixed with, streusel.
Ingredients for 1 baking tray: 1 kg apple, 2 tbsp lemon juice, 1/2 tsp cinnamon powder, 150 g sugar, 1 tbsp cornflour, 200 g flour, 100 g ground almonds, 2 tsp baking powder, 175 g soft butter, 2 tsp vanilla sugar, 4 eggs, 4 tablespoons milk, 60 g almond flakes,
For the crumble: 150 g flour, 150 g almonds, 150 g soft butter, 150 g sugar
Preheat the oven to 180 degrees. Cover a baking tray with baking paper.
Peel, quarter, core and finely slice or slice the apple. Mix loosely with lemon juice, cinnamon, 2 tablespoons sugar and starch.
Mix the flour with the almonds and baking powder.
Cream butter with remaining sugar and vanilla sugar.
Gradually add the eggs and beat well.
Add the flour mixture with the milk and stir everything together.
Pour the dough onto the baking tray and smooth it down. Sprinkle with almond leaves and cover with apples. Knead all the ingredients for the crumble into fine crumbs in a bowl and sprinkle over the apples. Bake the pie in a hot oven for about 45 minutes.
This is a typical Hungarian starter or an indispensable accessory at Swedish table parties. It is also available in France and Belgium, but the Hungarian version has a more refined, flaky flavor and is not as heavy as the French or Belgian version!
Ingredients for the filling: 150 ml sour cream, 100 ml whipping cream, 20 g parmesan, salt (if you have espuma siphon)
For the dough: 1 tbsp oil, 1 packet of puff pastry, 1 egg, 1 tbsp sesame seeds
For the ends of the rolls: 50 g Trappist cheese
For the traditional sour cream: 4 gelatine sheets, 100 ml sour cream, 20 g Parmesan, 150 ml whipping cream, salt
Methods: To make the cream cheese roll, first prepare the whipped cream by heating the sour cream and cream in a saucepan until hot, then add the Parmesan, grated as finely as possible. Stir constantly over a low heat until the cheese melts. Season to taste with salt and strain the mixture through a sieve. This is very important, otherwise the skimmer may become clogged.
We pour the mixture into the siphon, which we have cooled in the fridge, and then roll two foam cartridges over it. In the meantime, lightly grease the baking tubes.
Cut the puff pastry into 6-8 1,5-2 cm strips along the longer side. One by one, roll them onto the prepared tubes so that the rolls overlap slightly. Place the dough on a baking tray lined with baking paper, brush with the beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven at 200°C for about 15 minutes, then leave to cool slightly before removing from the tubes. Press the foam into the pastry just before serving, as it will quickly collapse, and dip the two ends of the rolls in the grated trappistas.
You can prepare the cheese rolls with traditional’s way filled with sour cream
If you don’t have a siphon, you can also make a traditional whipped cream by rehydrating the gelatine in cold water. Heat the sour cream in a saucepan with the Parmesan and salt to taste, then bring to the boil with the gelatine and set aside to cool. Whip the cream, stir into the room temperature mixture and place in the fridge for about 1 hour to set. When the mixture is no longer runny, put it in a foam bag and fill the rolls with it. The advantage here is that you don’t have to eat it immediately.
For the sweet version you need: 3 gelatine sheets, 175 g sour cream (a small glass), 3 tbsp sugar, 1-2 drops of lemon juice, 350 ml whipped cream
And you prepare in the same way as the cheese roll, but omit the cheese and add sugar instead of salt!
Ingredients: 1 bunch green asparagus, 5 tbsp olive oil, 70 g whole hazelnuts, 5 radishes, 2 medium courgettes, 1 head of endive, 1 bunch rocket, 120 g feta, 1 handful of shaved Parmesan, 1 lemon, salt, Pepper
Ingredients: 1 bunch green asparagus, 1 tbsp olive oil, 70 g whole hazelnuts
Wash the asparagus, cut off any dry ends, then sauté in 1 tbsp olive oil until firm to the bite. Leave to cool, cut lengthwise into not too thin slices. Put to one side. Roast the hazelnuts in the same pan and leave to cool.
Ingredients: 5 radishes, 2 medium courgettes, 1 head endive, 1 bunch rocket
Wash the radishes thoroughly and cut into thin slices. Wash the courgettes and cut into thin slices with a peeler. Clean, wash and shred the endive and rocket into bite-sized pieces. Arrange on a large salad platter.
Ingredients: 120 g feta, 1 handful of shaved Parmesan cheese
Spread the feta evenly on the salad-vegetable mix, place the green asparagus on top. Sprinkle with shaved Parmesan and the toasted hazelnuts.
Ingredients: 4 tbsp olive oil , 2 tbsp lemon juice, salt, pepper
Mix 4 tbsp olive oil with 2 tbsp lemon juice to make a dressing, season well with salt and pepper and pour over the salad.
Soon it will be Easter again! And of course, a delicious Easter breakfast is a must. But how do you put together an Easter brunch? How many sandwiches do you provide? And which dishes to make? I will be happy to make a list for you.
Crisp bread rolls and delicious gingerbread, fresh from the baker. Provide 3 to 4 types of bread, such as full grains bread, milk bread… Tip: too much bread left over after the Easter brunch? Make 1 loaf from 2 half loaves and freeze.
- Different kinds of toppings: Make sure there is enough variety: jams, cooked and dried ham, slices of cheese, spreads…
- Eggs: perfectly boiled eggs, scrambled eggs, omelette, fried eggs or rather a breakfast muffin with egg?
- Fruit or fruit salad: Especially our seasonal fruit, they are real taste bombs.
- Yoghurt or other dairy products, preferably natural.
- Tip: let your guests pimp their yoghurt with fruit and toasted bread pieces.
What to drink
– Coffee and tea: Make it easy for you to provide a thermos. Set out a tray of tea bags so that your guests can make their own choices. That way, you do not have to run back and forth to get a fresh cup for everyone.
– Milk: Provide some hot frothed milk. That way your guests can make their own delicious cappuccino or latte. Are there children present? Then provide some extra milk. Or make a strawberry-bananas-pear milkshake.
– Different kinds of fruit juice: Apple juice straight from the farmer is always a success.
– A jug of water with slices of cucumber, apple or mint leaves. Or make ice cubes with fresh herbs or edible flowers. Instant party effect!
An Easter brunch for a large group
Limit the stress on the morning to prepare as much as possible in advance. Just think of quiche lorraine, meatloaf, vegetable wraps, soups… Also always a hit at brunch: a cheese platter. Minimum effort, maximum effect!
Tip: did you know that you can also cook bacon in the oven? Place a baking sheet in an oven dish, arrange the strips of bacon on top and slide them into an oven at 180°C. Meanwhile, you have time to finish the rest of the Easter brunch.
Easter brunch among adults
Experiment is welcome, but be careful not to overdo the flavours. Make sure there is enough variation. Also provide refreshing (regional) beers. There is always a reason to sound off. A fresh smoothie of beetroot, apple, lemon and ginger will bring your guests back to their senses.
Oeuf en cocotte with dried ham, spinach and cherry tomatoes
Oeuf en cocotte is a delicious and easy dish for your Easter breakfast or brunch. Little preparation, quickly into the oven and enjoy!
Ingredients for 4 persons
– 4 eggs
– 4 quail eggs
– 100 ml cream
– 80 g soft goat’s cheese
– 100 g spinach
– 150 g cherry tomatoes
– 2 tbsp thyme
– 2 garlic cloves
– 40 g dried ham
– olive oil
Preheat the oven to 180°C.
Grease four oven dishes with some olive oil.
Beat the 4 eggs with half of the thyme leaves. Season with pepper and salt. Boil the quail eggs until done.
Halve the cherry tomatoes. Roughly chop the spinach and divide over the oven dishes together with the cherry tomatoes. Pour the beaten eggs into the dishes.
Cut the ham into strips and divide them over the eggs.
Season the cream with salt and pepper and stir in the crushed garlic. Pour the cream into the bowls.
Finish off with some goat’s cheese and the remaining thyme.
Place in the oven for 20 minutes.
Break 1 quail egg above each dish and place in the oven for another 5 minutes until the egg white has set. Delicious with crusty French bread and a fresh salad.
Mocktail “Rose Iced Tea
– 2 tsp Earl Grey green tea
– 1 tsp dried lavender
– 2 tbsp vanilla sugar or vanilla extract
– 2 tsp rose water
– 1 l water
– 300 ml milk
– 1 tbsp dried rose petals
– crushed ice
– milk frother
Heat the water in a saucepan and don’t let it boil. Turn off the heat and add the tea, lavender and vanilla. Let this brew for 3 to 5 minutes to taste and then strain it.
The tea may now cool in the fridge. When it has cooled down, add the rose water.
Serving: Fill each glass with 2 scoops of crushed ice and add the tea. Whip the milk with a milk frother and spoon it over the tea. Garnish with a few rose petals.
The town of Rust on Lake Neusiedl at the border of Hungary and Austria hosts very special summer guests every year: storks. From spring to summer, around 15 pairs delight locals and tourists alike with their stork cackling.
While spring sprouts from the earth elsewhere, in Burgenland it comes flying in with wide wings. The town of Rust on the western shore of Lake Neusiedl, near the Hungarian border, is a favourite destination for the storks returning from Africa. They move into their summer quarters at the end of March to the beginning of April.
The town of Rust hosts very special summer guests.
Every year, around fifteen pairs of storks settle in Rust and raise their offspring. Then sixty or even more storks populate the town and become an attraction for locals and tourists alike.
The main street and the town hall square are their preferred residential areas. This is because the old Renaissance and Baroque houses of the picturesque historic old town – which has been a UNESCO World Heritage Site since 2001 – still have voluminous brick chimneys that are perfect for a large stork nest.
The fact that the storks are particularly fond of Rust and are almost always the first to be sighted there in spring is also due to the helpers of the local stork association, who spare no effort to make their summer guests’ stay as pleasant as possible. Shortly before the season starts, they climb onto the roof of the storks and spruce up the “guest rooms”.
The Stork Association provides for a pleasant stay and physical well-being.
A 53-metre high crane is used to clean out the nests where the storks of the previous year have piled up kilos of soil, twigs and rubbish – from plastic bags to pants. Some nests have grown from the original 40 to 100 kilograms when the stork family moved out.
Cleaning the house is important because it prevents diseases that can be dangerous for the young birds.
For the physical well-being of the stork families, the Rust Stork Association also grazes 12 hectares of meadows as feeding grounds for the animals, whose diet includes insects, larvae and earthworms, snails, mice and frogs.
The parents produce four to six kilograms of food a day for themselves and their offspring, which means that a stork family needs about 20,000 square metres of wet meadows to survive.
Lake Neusiedl is a unique natural paradise
“In our meadow something walks, wades through the marshes, wears a white skirt and red stockings …” In spring and summer, the spectacle from the old children’s song can be marvelled at every day around Rust. To the delight of holidaymakers who enjoy sharing Lake Neusiedl, Austria’s largest lake, with the elegant birds.
Not only because of the storks is the lake a unique natural paradise: Its extensive reed belt is also a habitat for other rare bird species such as the Great White Egret or the Goosander, which, with a little luck, can be spotted in the Seewinkel National Park.
But the stars in Rust are and remain the storks, whose family life can be followed all day long – the webcam pictures here on this page are live!
The stork parents lovingly care for their young
Once the young have hatched after a good 30 days of breeding, they are lovingly cared for by both parents. While one parent searches for food, the other looks after the offspring. The instinct to never leave the young alone goes so far that the storks in the eyrie would starve to death if the breadwinner did not return.
In Rust, of course, they are also prepared for such catastrophes: In 1987, after a stork was no longer able to feed itself following a flying accident, it was nursed back to health by the people. This action resulted in a care station for flightless storks, where many a young stork has been raised by hand.
The storks’ winter quarters are 10,000 kilometres away
With so much luxury, it is of course hard to say goodbye at the end of August. One or the other stork forgoes the exertions of the 10,000-kilometre journey to Africa altogether and instead makes itself comfortable in Rust for the winter. The reunion with their fellow storks is only a question of time, because the next spring is sure to come.
With just a few ingredients, you can turn this roast whiting into a top dish. The asparagus with ham and panko provide a delicious crunch.
– 550 g whiting fillets
– 1 bunch of green asparagus
– 150 g raw ham
– 4 candied lemons
– 1 egg
– 2 tbsp flour
– 2 tbsp panko
Beat the egg and pour it into a plate. Put the flour in a second plate and the panko in a third.
Remove the lower part of the green asparagus and rinse them well.
Wrap a slice of raw ham around each asparagus. Roll each asparagus in the flour, then in the egg and finally in the panko. Season with pepper.
Divide the asparagus into the centre of 4 oven dishes. Place the pieces of lemon confit and whiting next to them. Season the whiting with salt and pepper.
Place the oven dishes in the preheated oven at 180°C for 15 to 20 minutes. Serve at the table. Delicious with French bread or a creamy mash.
– 2 red peppers
– 2 green peppers
– 1 yellow pepper
– 1 sweet pepper
– 750 g fresh goat’s cheese
– 6 leaves of gelatine
– 1 bunch of chives
– 4 tbsp olive oil
Wash the peppers and grill them in the oven until they start to blacken. Then let them sweat for a few minutes in a plastic bag. The condensation will loosen the skin more easily.
Finally, remove the skin, remove the seeds and cut the flesh into large strips of equal width. Leave to drain.
Meanwhile, soak the gelatine sheets in a bowl of cold water until they soften.
Mix in the goat’s cheese. Season with salt and pepper. Add a few drops of Tabasco, the chopped chives and the drained gelatine. Mix everything well.
Add the olive oil and mix again.
Line a cake tin with cling film. Line the tin with a layer of pepper strips, alternating the colours. Then add a layer of goat’s cheese. Repeat the process twice, until you have 3 even layers of goat’s cheese. Finish with a layer of peppers.
Set aside in a cool place for at least 4 hours (and preferably overnight).
Then carefully remove the terrine from the mould. Serve cold with a salad of rocket or fresh baby spinach.