Vegetable-Quiche

Very light and healthy meal. Through the herbs and vegetables it tasts like a garden on your plate.

Recipe for plate (30 cm diameter) 4-6 helpings
dough
300 g flour
1 teaspoon salt
112 g butter
1.5 dl cold water

1. Mix the butter, the flour and the salt in a bowl and comminute it between your hands
2. add the water and assemble it to a dough
3. cool it for at least half an hour

filling

1 small onion
2 garlic cloves
1 celery
2-3 carrots
1 savoy
100 g sugar peas
8-10 cherry tomatos
100 g corn
1/2 teaspoon salt
1 teaspoon hot curry powder
1 bunch of parsley

1. melt some butter in a pan
2. add the hacked onion and garlic
3. add all the cut up small vegetables but the corn and the tomatos and the salt and the curry powder
4. steam in for ca. 10 minutes
5. preheat the oven to 200 degrees
6. add the corn and the parsley

egg wash

3 eggs

1 dl cream

1 dl milk

1/2 teaspoon salt

1 tablespoon curry powder

1 teaspoon paprika

150 g cheese 

1. whisk all the ingredients but the cheese
2. roll the dough out and put it in the plate (laid-out with baking paper)
3. cut it in with a fork
4. grate the cheese and put it on the dough
5. fill in the vegetable-filling and put the cherry tomatos on it
6. pour the egg wash over it and bake it for 40-45 minutes (if it gets to dark cover it with aluminium foil)

Chocolate-Caramel-Hazelnut-Cake

Chocolate together with roasting flavour and caramel.

Recipe for a 22 cm cake pan

cake batter

4 eggs

1 pinch salt

35 g honey

30 g cane sugar

25 g crystal sugar

80 butter

80 g dark chocolate

70 g ground hazelnuts

50 g hazelnuts

30 g flour

3/4 teaspoon baking powder

1. roast the hazelnuts (also the ground ones)
2. hack the intact nuts
3. preheat the oven to 180 degrees
4. seperate the egg white from the yolk and stir the egg white with the salt
5. mix the egg yolk with butter, honey, cane sugar and crystal sugar until it's light
6. melt the chocolate and add it to the yolk mixture
7. fold it in together with the hazelnuts, the stirred egg white and the sieved flour and baking powder
8. fill it in the oiled and floured cake pan and bake it for 40 minutes

caramel topping

70 ml cream

100 g sugar

35 g hazelnuts

30 g ground hazelnuts

1. roast the nuts and hack the intact ones
2. boil the half of the cream with the sugar up
3. carmelize it and add the remaining cream
4. boil it again for some minutes
5. add the hazelnuts and spread it on the cooled cake

Whole Grain Bread

Perfect for whole grain lovers, because they contain nuts and grains and have a fantastic outer crust.

Recipe for 3 breads
Ingredients
400 g whole grain flour
50 g "farmer flour"
100 g oatmeal
20 g salt
1 handful linseeds
1 handful walnuts
20 g yeast
6 dl water
2 dl milk

1. in a bowl: mix flour, oatmeal, walnuts, linseeds and salt
2. dissolve the yeast in lukewarm water and milk
3. mix everything
4. knead the dough for 20 minutes in kneading machine
5. raise it to double the volume
6. form 3 breads and score them
7. preheat the oven to 250 degrees (raise the breads in this time)
8. bake the breads for 10 minutes
9. gear the oven down to 200 degrees
10. bake the breads again 25 minutes
11. cool them on a cooling rack

Sesame buns

Yummy, these buns are soft and through the sesame there is also a crunsh.

Recipe for 6 quite big buns (each 2-3 helpings)
Ingredients
750 g half white flour
250 g "farmer flour"
20 g salt
20 g yeast
5 dl water
2 dl milk

5 tablespoons sesame

1. in a bowl: mix flour and salt
2. dissolve the yeast in lukewarm water and milk
3. knead the dough for 15-20 minutes in a kneading machine 
4. raise it to double the volume
5. form 6 small breads, role them on the topside in the sesame and score them
6. preheat the oven to 210 degrees (raise the buns in this time)
7. bake the buns for 25 minutes
8. cool them down on a cooling rack

New York Cheesecake with Raspberry-Swirl

A lovely cheesecake recipe with curd (makes it a bit lighter) and a fruity touch through the raspberry-swirl.

Recipe for a 19 cm diameter springform pan
cheesecake crust
125 g butter cookies
2 teaspoons sugar
40 g butter

1. preheat the oven to 170 degrees
2. hack the cookies with a rolling pin
3. melt the butter
4. mix all the ingredients and press it in the springform pan
5. bake it for 10 minutes

cheesecake creme mix

1 egg

1 egg yolk

70 g sugar

1 tablespoon vanilla sugar

300 g cream cheese

125 g curd

100 g raspberries

1. beat the egg and the egg yolk with vanilla sugar and sugar until it's fluffy and light
2. stir the curd and the cream cheese in
3. mash the raspberries and strain it through a sieve
4. fill in the creme mix onto the crust
5. poor the raspberry puree over it (with a teaspoon) and swirl
6. bake it for ca. 50 minutes