Nomsphere

Egg Cheese – Westerwald

Mix the beaten eggs with the liquid, set on the electric kitchen stove on level Ii until stiff (must not make!), stirring occasionally with the whisk. When the quantity becomes fluffy, pour into an egg cheese mold (*), put it in a baking dish, stand for one night. Turn out, cut into slices and serve … Read more

Stuffed Vine Leaves From the Steamer

For the stuffed vine leaves, clean the spring onion and cut into fine rings. Place in an unperforated cooking container with rice, pine nuts, raisins, saffron and a little salt, pour 200 ml of water so that the rice is covered and cook (at 100°C for 18 minutes or at 120°C for 9 minutes). Let … Read more

Blueberry Compote

For the blueberry compote, boil water, sugar, cinnamon, vanilla and lemon juice for 3 minutes. Fill blueberries into 6 glasses and top up with the boiled sugar solution. In the meantime, preheat the oven to 100 °C. Place the jars on a baking tray filled with water and sterilize at 100 °C for 2 hours.

Salmon Coconut Soup – Thom Khaa Pla Salmon

P a g e clear soup and coconut cream bubble up. Season with salt, sugar and pepper. Crush lemongrass, galangal root, coriander roots and shallots in a mortar, then add to simmering liquid together with kaffir lime leaves. Add salmon and mushrooms and simmer gently – about 3 min. Mix lime juice, fish sauce and … Read more

Half Frozen Coffee Feast

Perhaps your new favorite bean dish: Beat egg yolks and sugar until creamy. Melt the coffee with two tablespoons of boiling hot water and stir into it. Whip the cream until stiff and the egg whites into beaten egg whites. Mix both well with the egg yolk mixture. Crumble the meringue shells and fold them … Read more

Chestnut Baileys Cake

For the chestnut baileys cake, first line two baking sheets with baking paper and draw a circle on each with a pencil – a shade smaller than the diameter of the later cake. Prepare piping bag with a 12-gauge nozzle. Set both aside. For the meringue bases, whip egg whites with granulated sugar, vanilla bean … Read more

Risotto with Wild Mushroom Ragout

Have fun preparing this mushroom dish! Finely dice the shallots, sauté in olive oil, add the risotto rice and sauté as well. Then extinguish with white wine, gradually pour in hot clear soup. The long grain rice should always be covered with liquid and make light. After 15 to 20 min the long grain rice … Read more

Classic Sourdough Bread in Breadmaker

Program “French”, duration 6:00 hours. First of all, observe the dough during the kneading process: depending on the consistency of the starter, it is still necessary to add flour or water. The dough should not be dry, but also not too wet. *I prefer the bread with more salt, in the original 3/4 tsp of … Read more