Nomsphere

Wash zucchini and, if necessary, peel and remove seeds. Slice zucchini and onions thinly, cut bell bell pepper into fine strips, peel celery and slice thinly. Mix the vegetables together. Bring water, vinegar, salt, garlic, spices and sugar to a boil together. Add the vegetables and cook for about 8 minutes. Pour into jars and … Read more

For gratinated pasta rolls, peel and finely dice the onions. Wash the melanzani and cut into 1cm cubes with the mushrooms. Preheat the oven to 200 degrees Celsius. Heat some olive oil in a pot, sauté half of the onions, add paradeis pulp and lentils and sauté briefly. Pour in 350 ml of water. Stir … Read more

For the strawberry and sour cream mousse with chervil salad, pluck the chervil and season with grape seed oil, lemon juice and a little refining sugar. Instead of the läuterzucker you can also use a teaspoon of honey mixed with 1 tablespoon of water. However, since the chervil needs some liquid to develop its full … Read more

Preheat table grill or oven to grill setting. Melt butter in a skillet. Stir in brown sugar until melted. Stir in lemon juice. Cut one nectarine crosswise in half, the other in wedges. Dip the halves, cut side down, in a little brown sugar and let caramelize in the butter-sugar mixture. Add the wedges to … Read more

For the summertime dessert, clean and wash strawberries, puree with a hand blender and then add the juice of one lemon. Whip whipped cream with powdered sugar until very stiff. Mix strawberry puree and whipped cream and place in freezer for 1 hour. Allow to thaw for 15 minutes before serving.

Dice tomatoes, finely chop olives. Sauté shallots in a frying pan with olive oil until soft. Add diced tomatoes and olives and warm. Toast the bread slices on both sides in a frying pan with olive oil. Meanwhile, put 1 liter of water with 1 tbsp vinegar and 1 tbsp salt and bring to a … Read more

For the salad with curd cheese balls, start by mashing the curd cheese with a fork and mix thoroughly with 2 tablespoons of oil, horseradish paste, salt and pepper. Now form small balls with wet hands and roll in the chopped walnuts. For the vinaigrette, mix vinegar with salt and pepper and then whisk in … Read more

For the bruschette with olive topping, mix all ingredients well and season. Brown the bread slices in a preheated 250°C oven for about 4 minutes. Spread with the olive topping and serve immediately.

For the brunch egg dip, peel eggs and cut into small cubes. Peel the shallots and chop finely with the cornichons. Wash chives, shake dry and cut into fine rolls.Stir brunch with Cremefine until smooth, then stir in egg, shallot, cornichons and chives. Season dip with salt and pepper.

First, preheat the oven to 170 °C convection oven. Grease a cake pan well. Beat the eggs with the sugar and salt until foamy. Wash, grate and squeeze the lemon. Alternately beat in oil, lemon juice, lemon zest and yogurt. Mix flour with baking powder and poppy seeds and gently fold in at the end. … Read more