039 French tomato soup

Ingredients (for 2-3 ppl):

• 2 tablespoons olive oil
• 1 onion
• 2 garlic gloves
• 550 g big tomatoes, cut in cubes
• fresh herbs: basil, thyme, rosemary
• 1 tablespoon honey
• 1/2 package pureed tomatoes
• salt, pepper
• crème fraiche
• croutons

Heat olive oil and saute the chopped onion in it for two minutes, then add garlic. After another minute add tomatoes, herbs and honey. Let it simmer for half an hour. Season with salt and pepper. Puree the soup, add pureed tomatoes and Maggi seasoning.

Serve with a teaspoon of crème fraiche and top it with a basil leaf.

038 Cherry Crumb Cake

Ingredients:

• a glass of cherries
• a packet of pudding powder vanilla
• 200 g sugar
• 400 g flour
• 250 g butter
• a packet of vanilla sugar
• a pinch of baking soda
• a pinch of salt
• 2 egg yolks

Mix flour, sugar, vanilla sugar, baking soda and salt. Add egg yolks and butter. Knead it to springles and crumbs. Put baking paper in a round baking form and press 2/3 of the dough on the bottom and make also a rim.

Drain the cherries through a sieve. Add water to the juice so it is half a liter. Mix a part of it with the pudding powder and boil the rest of it. Add the mixture and let it cook for a minute. Then add the cherries. Spread the cherries on the dough and then put the remaining crumbles on it.

Put it in the oven at 200°C for 30 minutes, then let cool down.

037 Banana cake

Ingredients:

• 125 g melted butter
• 170 g sugar
• 2 eggs
• 125 g flour
• 1,5 teaspoon of baking soda
• 1 ripe banana, smashed
• 125 g fresh cheese

Heat oven to 180 °C. Whisk butter and sugar until frothy. Add eggs and keep whisking. Add flour and baking soda and mix all to a smooth dough. Finally add banana and fresh cheese. Fill in a oiled and floured box form and bake for 25 minutes. Prick in a wooden stick, the cake is ready when it comes out clean.

036 Chicken fricassee

Ingredients (for 4 ppl):

• 4 chicken culls without skin
• salt, pepper, flour
• 250 g white mushrooms
• 500 ml vegetable broth
• 100 ml white wine
• a cup of crème fraiche
• lemon juice
• 300 g green asparagus

Season the chicken culls with salt and pepper and turn in flour. Fry shortly in the pan from both sides, then take them out. Clean the mushrooms, cut them and put them in the pan. Scatter some flour over them and pour in broth and wine. Boil it, then add culls and let them cook for 20 min at medium heat. Add crème fraiche and let it boil again. Season it with salt, pepper and lemon juice. Take out the chicken culls, let them cool and cut the meat off the bones.

Prepare the asparagus as in recipe 32 and cut it twice.

Add asparagus and meat to the sauce and serve with rice.

035 Pavlova

Ingredients:

for meringue:

• 4 egg whites
• 120 g powdered sugar
• 50 g sugar
• 1 tablespoon of corn starch
• 1 teaspoon of lemon juice

for cream:

• 4 egg yolks
• 50 g sugar
• 1 teaspoon vanilla
• 1 tablespoon of corn starch
• 650 ml milk
• a packet of vanilla pudding powder
• 100 g cream

additional:

• 200 g cream
• fresh fruits (strawberries, kiwis, ...)

Heat the oven to 120°C. Cover a baking form with baking paper.

For the meringue, whisk the egg whites stiff. Then add the powdered sugar spoon by spoon. Add normal sugar, corn starch and lemon juice. Fill the mixture in the form and let it bake 75 minutes in the oven without ventilation. Then switch the oven off and let the meringue cool inside.

Prepare the vanilla pudding with half a liter of milk.

Mix egg yolks, sugar, vanilla and corn starch and whisk until creamy, then put it in a pot. Add milk and cream and stir it on medium heat until it thickens. Boil it shortly, reduce heat and let simmer for two minutes. Take it off the stove and let it cool down.

Take the meringue out of the oven and let it further cool down. Mix the cream and pudding. Pour the mixture on the meringue and smooth it. Put it for an hour in the fridge.

Serve it with whipped cream and fresh fruits.

034 White asparagus

Ingredients:

• 500 g white asparagus
• teaspoon of lemon juice
• teaspoon of salt
• pinch of sugar

Wash the asparagus, cut the ends, peel them below the tips. Put a flat, big pot with one liter water on the stove. Add lemon juice, salt and sugar. When the water is boiling, add the asparagus. Boil it for 15 minutes on low heat.

Best serve with Sauce Hollandaise.

033 Sauce Hollandaise

Ingredients:

• 125 g butter
• 3 egg yolks
• 2 tablespoon of water
• 1 teaspoon of lemon juice
• salt
• pepper

Melt the butter without heating it.

Put a pot in a hot water bath and mix egg yolks, lemon juice, water and salt and use an electric whisk to make it creamy. Take the pot out of the water bath and add spoon by spoon the fluid butter. Season with salt and pepper and serve immediately. Do not heat the sauce again, as it would clot.

032 Green asparagus

Ingredients:

• 500 g green asparagus
• teaspoon of lemon juice
• teaspoon of salt
• pinch of sugar

Wash the asparagus, peel the lower third and cut the ends. Put a flat, big pot with one liter water on the stove. Add lemon juice, salt and sugar. When the water is boiling, add the asparagus. Boil it for 15 minutes on low heat.

Best serve with Sauce Hollandaise.

031 Herb butter

Ingredients:

• 125 g butter
• basil (6 leaves)
• thyme (branch)
• sage (3 leaves)
• balm (10 leaves)
• rosemary (branch)
• chives (10 stems)

Let the butter get soft at room temperature. Cut and chop the herbs.

Mix the herbs with the soft butter, then eat it or put it back to the fridge.

030 Pancakes with berries

Ingredients (for 15 small pancakes):

• 150 g flour
• 10 g baking soda
• 1/2 teaspoon of bicarbonate
• 1 pinch of salt
• 10 g vanilla sugar
• 1 egg
• 250 ml of milk
• 1 tablespoon of melted butter

Mix all the ingredients with a whisk. Heat a pan without fat.

Per pancake give two tablespoons of dough in the pan. As soon as bubbles show on the surface, turn the pancake and fry the other side for a minute.

Ingredients (for berry sauce):

• 200 ml maple syrup
• 300 g mixed berries

Mix ingredients in a pot and boil them for 2-3 minutes, then fill it in a jar to serve it.

029 Dried tomatoes

Ingredients:

• 500 g cherry tomatoes
• 2 teaspoons coarse sea salt
• 1 pinch of sugar
• 1 teaspoon dried thyme
• 2 tablespoons olive oil

Heat the oven to 220 - 250 °C. Cut the tomatoes in halves and put them with the cut sides up in oven proof form. Sprinkle salt, sugar, thyme and olive oil over them.

Put the form in the oven and switch it off. Leave the tomatoes in there for a night or a day and do not open the oven door.

028 Steak with zucchini and tomatoes

Ingredients:

• 4 Rib-Eye Steaks
• salt, pepper
• onion
• 3 garlic gloves
• 10 cherry tomatoes
• 2 zucchini
• 1 teaspoon rosemary
• 3-4 tablespoons mustard

Heat the oven to 180°C. Season steaks with salt and pepper and fry them from both sides with oil in a pan. Take steaks out and cover them with mustard. Then put them in the oven for 12-15 min, turn them from time to time. Take them out and rest them for 5 min.

Heat the remaining oil in the pan and brown the onion and garlic cut in stripes. Then add zucchini stripes and tomato quarters. Finally add salt, pepper and rosemary.

027 Rösti

Ingredients:

• 4-6 big, floury potatoes
• salt, pepper, nutmeg
• 3 tablespoons oil

Peel the potatoes and grate coarse. Season it with salt, pepper and nutmeg.

Heat the oil and put four portions of the Rösti pulp in the pan. Fry 3-4 minutes, then turn and fry from the other sides for some minutes.