Nomsphere 1. finely dice the onions. Heat 20 g butter in a saucepan. Add the onions and sauté over medium heat until translucent. Add the long grain rice and saffron, sweat briefly and extinguish with white wine. Stir until almost completely evaporated. Then pour in a third of the hot stock and stir to absorb almost … Read more
For the Mediterranean couscous pan, first toast the pine nuts in a pan without fat and set aside. Bring the water for the couscous to the boil and pour it over the couscous. Let it stand for about 5 minutes (or according to the package instructions). Pour off excess liquid if necessary. In the meantime, … Read more
For the quince tiramisu, peel and core the quinces, cut them into small pieces and cook them with sugar, white wine and lemon juice until soft. Soak the gelatine in plenty of cold water, squeeze out and dissolve in the quince mixture. Then puree it and let it cool down a bit. Stir in the … Read more
Heat the oil in a karai on a fairly high heat. Put in kalonji and red chilies and sizzle for about 15 sec. Sizzle. Add the onion and roast until golden. Add turmeric, pumpkin, chili spice and salt and stir roast the whole thing for 2-3 mins. Put the lid on and cook at reduced … Read more
Filling
For the fennel vegetables with feta and cherry tomatoes, rinse the bulbs with cold water, remove woody parts and put the tender fennel greens aside. Boil the fennel bulbs whole with the juice of one lemon in salted water until not quite tender – the fennel should still have bite. Lift out and cut into … Read more
For the cappucino of banana and plum, put the wine with the cinnamon in a saucepan. Slice the banana, remove the seeds from the plums and cut them into strips. Add both to the white wine broth and cook. Add some of the ground nuts. Whip some whipped cream and mix with the rest of … Read more
For New Year’s Eve Piglet, beat eggs until foamy, add powdered sugar and vanilla sugar and continue beating until foamy, add eggnog, oil and cinnamon and continue beating until foamy, stir in flour mixed with baking powder. Preheat oven to 175 degrees convection. Butter pig molds (about 14.5 cm x 10 cm), fill half full … Read more
For the Ramequin Strawberry-Raspberry Puree, clean the rhubarb if necessary and cut into cubes of about 5 mm. Mix with granulated sugar. Allow to steep for approx. 2 hours. Then drain. Whisk butter and sugar until fluffy (please be patient). Slowly stir in the 2 egg yolks. Add almonds, crushed rusk and milk. Stir in … Read more
