Cheese sticks with Parmesan cheese

Requiredheden

65 grams self-rising baking flour
65 grams Parmesan cheese, grated

45 grams butter (at room temperature)
1 egg yolk, beaten loose

0.5 teaspoon cayenne pepper

2.5 teaspoon oregano

pinch of salt

Preparation

Preheat the oven to 160 degrees Celsius.
Mix all the ingredients together in a bowl and knead into a dough.
Roll small stalks from the dough and place them on a baking sheet lined with baking paper.
Bake the stems in the oven for 15-20 minutes until golden brown.

You can also make cheesecakes by making rolls about an inch in diameter and cutting slices (a few mm thick) from them.
This works easiest if you put the rolls in the freezer for a while.

Bake the stems in the oven for 15-20 minutes until golden brown.
The cheesecakes bake for 11 minutes until golden brown.

Cheesecakes

Supplies

65 grams of self-rising baking flour

65 grams of Parmesan cheese

45 grams of butter

1 egg yolk, beaten loose

0.5 teaspoon cayenne pepper

2.5 teaspoon oregano

Pinch of salt

Preparation

Preheat the oven to 160 degrees and let the butter come to room temperature.

Mix all the ingredients together in a bowl.

We make rolls about an inch in diameter that we let set in freezer for a while.
Then you can easily cut slices (a few mm thick).
Of course, you can also roll out the dough and cut out shapes.

Bake the cookies in the oven for 11 minutes until golden brown.
Let them cool well on a rack.

Madeleines

Supplies

For 18 pieces:

150 gr sugar

95 gr flour

1/2 tsp baking powder

1 tbsp grated orange peel

4 proteins

110 gr melted butter

Powdered sugar (for dusting)

Preparation

Generously grease the cavities of the madeleine mold with butter.
You can buy a madeleine mold in the better cooking stores.

Over a bowl, sift the sugar, flour and baking powder.
Stir in the orange zest and egg whites until you have a smooth mixture.
Stir in the melted butter.
Fill the molds with the batter to 1/2 cm below the rim.

Bake the madeleines for 20 minutes at 200C.
Remove them from the mold and dust with powdered sugar.
Let them cool on a wire rack and enjoy!

Frangipane tartlet

Supplies

For 14 pieces:

100 gr almond flour

100 gr powdered sugar

100 gr melted butter

20 gr flour

2 eggs

Mini muffin tins

Preparation

Preheat the oven to 160ºC and weigh all the ingredients.
Melt the butter in a small saucepan or microwave and meanwhile mix all the dry ingredients (almond flour, powdered sugar and flour) briefly in a bowl.
Then add the eggs and melted butter and mix well until combined.

Spoon the mixture up to 3/4 into the mini muffin tins.
Then all you have to do is put the molds in the oven for 15 minutes and wait impatiently for them to come out and cool.

Choose the topping of your choice and enjoy!

Chili jam

Supplies

1 kg chilies without seeds, half rings

1 kg shallots in half rings

1 tsp coriander

1 tsp cumin

1 ltr white wine vinegar

1.5 kg of sugar

500 ml of water

Preparation

Heat the oil in a thick-bottomed pan over medium-high heat.
Add the onions and sauté gently for 15 minutes until soft and sweet but not discolored.

Stir in the coriander, cumin and chili peppers.
Turn down the heat and fry everything again until the chilies are very soft, stirring frequently.

Add the vinegar and water, stir well and cook over medium heat for 10 minutes.

Stir in the sugar until it dissolves and cook the jam for 30 to 40 minutes until thickened.
Stir frequently so that the jam does not burn.

Weck jar filling

A few tips for filling a weck jar, for example.

1. Make sure the warm weck jar is on a wet, warm cloth.
You can warm the weck jar by letting hot water sit in it for a while, for example.

2. Fill the hot weck jar with the hot jam, making sure there are no bubbles in the jam by stirring.

3. Check that nothing has been tampered with and if it has, clean the edges very well.

4. Put the (sterilized) ring on the lid so that it’s all the way in place and clamp the lid shut.
Let the jar cool completely gently before placing it in the refrigerator.

Pickled vegetables

Supplies

2 kg vegetables of your choice

2 small onions thinly sliced

2 tbsp. salt

3 tsp mustard seed

1 l white wine vinegar

2 tsp fennel seeds)

220 g fine granulated sugar

2 tsp chili flakes

1/5 tsp turmeric

12-18 black peppercorns

Preparation

Cut the cucumber into ½-inch slices.
Put them in a bowl and sprinkle the salt on top.
Let them stand for an hour or two (or overnight); this is to extract the excess moisture from the cucumbers.
Meanwhile, sterilize the jars with the lids in a pan of boiling water.
Let it boil for about 10-15 minutes.
Place the cucumbers in a large bowl along with the onions, mustard and fennel seeds, add the chili flakes and mix well.
Fill the jars with the cucumber.
The jars should be full, but don’t stuff.
After this, add 2 or 3 peppercorns.
Carefully fill the jars with the hot vinegar until the cucumbers are completely submerged.
Seal the jars and weck the jars by letting the jars cool upside down.

Spicy red lentil soup

Ingredients 1 large onion, chopped 2 teaspoons grated ginger 2 cloves garlic, pressed 1 fresh chili pepper, chopped 300 grams red lentils 1.25 liters vegetable broth 1 tablespoon lemon juice 1 teaspoon curry powder 1 teaspoon ginger powder 1 teaspoon cayenne pepper 1 teaspoon ground cumin
Preparation Gently fry the garlic, onion and chili pepper in the pan.
Add the lentils and broth and cook for 30 minutes.
Add the lemon juice.
Heat the spices in 2 tablespoons of oil, then stir this spice mixture into the soup.
Using a hand blender, make it into a smooth soup.
Garnish with cilantro and spring onion!

Beef burgers

Bsupplies

For 15 burgers

2 kg of minced beef

3 tablespoons of Dijon mustard

3 tablespoons of ketchup

2 onions, chopped

1 tablespoon of salt

2 teaspoons pepper

50 milliliters of milk
125 grams of breadcrumbs
4 eggs

Preparation

Fry the chopped onions until golden brown and then let them cool well.
Mix all the ingredients together well and make nice round burgers.
Fry them nicely cooked and serve the burgers on a nice (sesame) ball.
Garnish with ingredients of your choice.
Our favorite toppings are herb mayonnaise, arugula, tomato, pickle, onion rings, bacon and Emmenthaler cheese or Cheddar cheese.

Tip: always fry a small piece of meat first to see if the taste is nice when the meat is fried.
That way you can still add salt/pepper to taste.

Salted caramel ice cream (1 liter)

Supplies

Basic custard

1 vanilla pod, cut open

250 ml of milk

750 ml of whipping cream

10 egg yolks

150 grams of fine granulated sugar

1 tsp sea salt (preferably Maldon)

For the caramel

275 grams of fine granulated sugar

125 ml of water

Preparation

Put the vanilla pod with pith in a saucepan with the milk and cream.
Bring to a boil and simmer gently for 10 minutes.
Using the mixer, beat the egg yolks and sugar for about 10 minutes until the mixture is thick creamy and light in color.
Add a little of the warm cream mixture to this and whisk together.
Spoon the yolk mixture into the remaining cream mixture.
Heat while stirring until it binds but does not boil.
Pour the mixture through a sieve into a bowl.

For the caramel, put a thick-bottomed saucepan over low heat.
In it, mix the sugar with the water.
Slowly bring this to a boil without stirring.
Let boil until the syrup is caramel colored.
Add the hot caramel to the hot custard damen with the sea salt.
Be careful not to splash!
The caramel hardens immediately, but dissolves if you keep stirring.
Let the mixture cool and turn it into ice cream in the ice cream maker.