069 Chocolate cake with pistacchio

Ingredients:

• 50 g unsalted pistacchios
• 100 g marzipan
• 100 g dark chocolate (70% cacao)
• 130 g butter
• 200 g flour
• 50 g cornstarch
• 1 pack of baking powder
• 2 tablespoons of cacao
• 3 eggs
• 120 g sugar
• 100 g yoghurt
• 100 g dark chocolate (60% cacao)
• 50 g cream
• 30 g unsalted chopped pistacchios

Preheat the oven (180 °C). Butter the baking form. Crush the pistacchios in the mixer and knead with the marzipan in crumbs. Melt chocolate (70% cacao) and butter in a water bath.

Mix flour, starch, baking powder and cacao. Mix eggs, sugar and yoghurt. Mix both mixtures, then add the melted chocolate. Put half of the dough in the form, layer it with the marzipan crumbs and put the rest of the dough on it. Bake for 50 minutes, let cool down for 10 minutes, then take out of the form and cool down.

For the icing mix chocolate (60% cacao) and cream in a water bath. Let cool down a bit, spread the top of the cake and sprinkle with chopped pistacchios.

Serve with whipped cream.

068 Veal cutlet with lemon sauce

Ingredients:

• 4 thin veal cutlets (each 100 g)
• 2 lemons (untreated)
• 8 garlic gloves
• 2 EL olive oil
• 2 branches of rosemary
• salt, pepper
• 30 g parmesan cheese (piece)

Half the cutlets. Wash one lemon, dry it and cut it in thin slices. Squeeze the other lemon.

Turn on the oven grill. Peel the garlic and cut two gloves in thin dices. Heat the oil in a pan and brown the garlic. Take out the garlic, and saute the cutlets from both sides for two minutes.

Wash, dry and roughly divide the rosemary. Put the lemon slices, remaining garlic and rosemary in a casserole. Put the cutlets above it and pour lemon juice over it. Season with salt and pepper.

Grate the parmesan cheese over it and put it under the grill for 5 minutes until it is golden.

067 Garlic chicken with lemon potatoes

Ingredients:

• 4 chicken culls
• 2 garlic gloves
• 12-14 potatoes (ca. 800 g)
• 2 onions
• 1 untreated lemon
• 2 teaspoons of thyme
• 80 ml olive oil
• salt, pepper
• 2 teaspoons of mustard

Preheat the oven on 200 °C. Wash and dry the culls. Peel the garlic and cut it in slices. Cut in the skin of the culls and put in the garlic. Use two tablespoons of oil for the culls, salt and pepper and put the on a baking sheet. Put in the oven for 15 minutes.

Peel the potatoes and cut in quarters. Peel and slice the onions. Cut the lemon, squeeze one half and cut the other half in thin slices.

Take the rest of the oil, add lemon juice and mustard. Mix it with the remaining garlic, thyme. Season with salt and pepper. Add potatoes, onions and lemon and mix it. Pour over the chicken and cook it for 35 minutes.

066 Apple fritters with apricot jam

Ingredients (for 4 ppl):

• 200 g apricot jam
• 2 tablespoons of rum
• 3 sour apples
• 1-2 teaspoons lemon juice
• 125 g flour
• 1 egg
• 1/8 l lager beer
• 1 tablespoon of soft butter
• 1 pinch of salt
• 1 l frying oil
• sugar

Mix apricot jam and a tablespoon of rum. Mix lemon juice and the rest of the rum. Peel the apples and extract the cores. Cut the apples in slices of 1 cm and immediately drizzle the lemon juice over them. Mix flour and egg, then add beer, butter and salt.

Heat oil in a steep pot or pan. Roll the apple rings in sugar, dip them in the beer dough and fry until golden. Let them dry and top with sugar. Serve with apricot jam.

065 Potato-Zucchini Gratin

Ingredients (for 2 ppl):

• 300 g potatoes
• 1 zucchino
• 100 g Gruyère cheese (piece)
• 2 spring onions
• 1 garlic glove
• 1 tablespoon of butter
• salt, pepper, nutmeg
• 100 g cream
• 1 egg yolk

Peel, wash and slice the potatoes and zucchino. Grate the Gruyère cheese. Dice the spring onions and garlic. Heat the butter and brown both. Preheat the oven at 200 °C. Butter the form before putting the potato and zucchino slices in. Pour the onions and garlic over it, season it with salt, pepper and nutmeg. Sprinkle with cheese. Mix cream and egg yolk and pour over the gratin. Put in the oven for 30-40 minutes.

Cut the green of the spring onions. Garnish the gratin with the green.

064 Cesars Salad with tomatoes and baguette

Ingredients:

• 8-12 small slices of Baguette
• 2 garlic gloves
• 6 tablespoons oil

• Romaine lettuce (ca. 500 g)
• 8 cherry tomatoes
• 3-4 tablespoons of lemon juice
• 1 teaspoon of mustard
• 1 pinch of sugar
• 1 tablespoon of ground almonds
• salt & pepper
• 6 tablespoons of olive oil
• 4 tablespoons of cream
• 40 g of Parmesan cheese

Wash the lettuce in cold water, dry it. Cut the leaves in bites.

Mix lemon juice, mustard, sugar, almonds, salt and pepper.

Add little by little olive oil. Finally add cream and taste the dressing.

Peel garlic and dice it. Heat the oil in a pan and fry the garlic.

Brown the baguette slices from both sides. This goes very fast.

063 Hot Lemon

Ingredients:

• 1 lemon
• hot water
• sugar

Cut the lemon and squeeze it. Heat water. When the water boiled, let it cool till max. 60 °C. (Hotter water destroys the vitamins.) Pour the lemon juice in a cup and fill with the water. Add as much sugar as necessary to compensate the citric acid.

Hot lemon helps if you are facing a cold.