046 Crisp corners

Ingredients:

• 300 g flour
• 1/2 teaspoon baking soda
• 200 g butter
• 100 g sugar
• 1 egg
• 1 pinch of salt
• 1 pack vanilla sugar
• for covering: sesame seeds, linseed, pumpkin and sunflower seeds, 150 g honey, 75 g butter

Mix flour and baking soda, add butter flakes, sugar, egg, salt and vanilla sugar, knead everything together. Put in cling foil and keep cool for an hour. Preheat the oven at 150 °C.

Cook 3 tablespoons of water, honey and butter for the covering. Brown the seeds in a pan. Add the honey-butter mixture and let it boil shortly.

Roll out the dough on the baking sheet with parchment paper. Put the covering on top. Bake for 20 minutes. Cool it and cut into triangles.

045 American cookies

Ingredients:

• 150 g butter
• 100 g sugar
• 100 g brown cane sugar
• 100 g chopped hazel nuts
• 100 g chocolate droplets
• 1 bottle of vanilla flavoring
• 1 egg
• 180 g flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• powdered sugar

Mix butter and sugar and stir till foamy. Add vanilla flavour and egg and mix it. Add flour, bakingsoda and salt, stir it. Mix it with hazelnuts and chocolate droplets. Put small heaps with a teaspoon on a baking sheet with parchment paper. Bake it 12-14 minutes at 175 °C. Cover the cold cookies with powdered sugar.

044 Eggnog coconut truffles

Ingredients:

• 200 g white chocolate
• 50 g soft butter
• 2 packs vanilla sugar
• 80 ml eggnog
• 50 g shreded coconut

Chop the chocolate and melt it. Put the butter in a mixing bowl, add liquid chocolate, vanilla sugar and eggnog and use the mixer. Let it cool for 45 minutes. Cut the mixture into small pieces and shape small balls. Put the coconut on a soup plate and roll the truffles in it.

Keep cool and eat soon.

043 Marzipan Nougat chocolates

Ingredients:

• 200 g marzipan
• 50 g powdered sugar
• 50 g ground almonds
• 2 tablespoons amaretto
• 200 g nougat
• 30 g semisweet chocolate
• 1 teaspoon pistachios

Sieve the powdered sugar. Knead together marzipan, powdered sugar, almonds and Amaretto. Cut the marzipan mixture into 4 equal parts. Roll out each part in a rectangular shape (15 cm by 12.5 cm). Melt the nougat in a water bath and stir until creamy. Put one third of the nougat on one marzipan plate, then add another plate. The final plate remains without nougat. Put it in the fridge for 2 hours. Melt the chocolate and cover the top, decorate with pistachios. When cold, cut into dices.

042 Florentines

Ingredients:

• 100 g sliced almonds
• 100 g slivered almonds
• 25 g butter
• 50 g sugar
• 50g honey
• 50 g candied cherries
• 1 pack vanilla sugar
• 100 g dark chocolate

Slice cherries in small pieces. Brown the almonds in a pan or in the oven. Preheat the oven to 180 °C and cover the baking sheets with parchment paper.

Mix butter, sugar, honey and vanilla sugar in a small pot and melt it at small heat and brown while stirring. Mix it with almonds and cherries and let it simmer for 5 min.

Put always a teaspoon of the almond mixture on a baking sheet. If the mixture hardens, warm it up again. Put the Florentines in the middle of the oven for 7 minutes. After baking let them cool down for 5 minutes, then move the parchment paper from the baking sheet and let them cool down completely.

Melt chocolate and dip the bottom of the Florentines in it before putting them back on the parchment paper. Wait till dry.

041 Almond splitters

Ingredients:

• 300 g almond slivered
• 100 g milk chocolate coating
• 100 g dark chocolate coating
• 100 g white chocolate coating

Brown the slivered almonds in a pan or in the oven and let them cool down. Melt first the white chocolate and mix it with 100 g almonds. Use two teaspoons to make small heaps on cling film coated plates. Let them cool. Repeat the same next with milk chocolate and finally with dark chocolate.

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.