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.