Welcome to Chef.koch.rocks!

The Most Delicious Apricot Dumplings

Ingredients (for 4 servings):

For the Dough:
- 250 g (about 9 oz) quark (or farmer's cheese)
- 80 g (about 3 oz) soft butter
- 1 egg
- A pinch of salt
- 80 g (about 2.8 oz) semolina
- 80 g (about 2.8 oz) flour
- 1 tsp lemon zest (unwaxed, finely grated)

For the Filling:
- 8 ripe apricots
- 8 sugar cubes (or marzipan for a sweeter filling)

For the Butter Crumbs:
- 100 g (about 3.5 oz) bread crumbs
- 50 g (about 1.8 oz) butter
- 2 tbsp sugar
- 1 tsp cinnamon (optional)

Instructions:

Prepare the Dough:
In a bowl, mix the quark, butter, egg, salt, semolina, flour, and lemon zest until well combined. Shape the dough into a smooth mass and refrigerate for about 30 minutes.

Prepare the Apricots:
Wash the apricots, pit them, and place a sugar cube or a bit of marzipan inside each apricot.

Form the Dumplings:
Divide the dough into 8 equal pieces. Flatten each piece of dough, place a filled apricot in the center, and wrap the dough around the apricot. Shape the dumplings into smooth balls with lightly floured hands.

Cook the Dumplings:
Bring a large pot of water with a pinch of salt to a boil. Carefully add the dumplings to the boiling water. Once the dumplings rise to the surface, reduce the heat and let them simmer for about 10-12 minutes.

Prepare the Butter Crumbs:
Melt the butter in a pan. Add the bread crumbs and cook, stirring constantly, until golden brown. Stir in the sugar and cinnamon (if using).

Serve:
Remove the cooked dumplings from the water and let them drain briefly. Roll the dumplings in the butter crumbs until evenly coated. Serve the apricot dumplings immediately, dusted with powdered sugar if desired.

Enjoy your meal!

"Crispy Chicken Mega Crispy"

Ingredients:

- 4 chicken breasts or chicken thighs (bone-in or boneless)
- 200 g (about 1 ⅔ cups) flour
- 100 g (about ½ cup) cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 eggs
- 200 ml (about ¾ cup) buttermilk
- Vegetable oil for frying (e.g., sunflower oil)

Instructions:

Marinate the Chicken:
1. Place the chicken breasts or thighs in a bowl.
2. In a separate bowl, whisk together the eggs and buttermilk.
3. Submerge the chicken in the buttermilk-egg mixture, ensuring it’s well-coated. Marinate for at least 30 minutes (or up to 8 hours in the refrigerator).

Prepare the Coating:
1. In a large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.

Coat the Chicken:
1. Remove the chicken from the buttermilk mixture and let any excess liquid drip off.
2. Dredge each piece of chicken in the flour mixture, pressing down to ensure it’s fully coated. For extra crispiness, you can double-coat by dipping the chicken back into the buttermilk and then the flour mixture again.

Fry the Chicken:
1. Heat enough oil in a large pot or deep skillet to 175-180°C (350-365°F).
2. Carefully add the chicken pieces to the hot oil and fry for 8-12 minutes, or until golden brown and crispy. Be careful not to overcrowd the pot to ensure even crispiness.
3. Drain the fried chicken on a wire rack or paper towels.

Serve:
1. Serve the crispy chicken with sides such as fries, mashed potatoes, salad, or coleslaw. It also pairs well with dips like BBQ sauce, ranch dressing, or honey mustard.

Enjoy your meal!

Creamy Broccoli and Greens Soup

Ingredients:

• 1 tbsp olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 cups broccoli florets (about 1 large head)

• 2 cups fresh spinach (or kale)

• 1 medium zucchini, chopped

• 4 cups vegetable broth

• 1 cup coconut milk (or heavy cream)

• 1 tsp dried thyme

• 1/2 tsp ground cumin

• Salt and pepper, to taste

• 1/4 tsp crushed red pepper flakes (optional for heat)

• 1 tbsp lemon juice

• Fresh parsley, chopped (for garnish)

• Optional toppings: croutons, shredded cheese, or a drizzle of olive oil

Instructions:

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.

2. Add broccoli and zucchini: Stir in the broccoli florets and chopped zucchini, and sauté for another 2-3 minutes to soften slightly.

3. Simmer the soup: Add the vegetable broth, thyme, cumin, salt, pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the broccoli and zucchini are tender.

4. Add the greens: Stir in the fresh spinach (or kale) and cook for another 2-3 minutes, just until the greens wilt.

5. Blend the soup: Use an immersion blender to carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, then return it to the pot.

6. Add coconut milk: Stir in the coconut milk (or heavy cream) and lemon juice. Adjust seasoning with more salt and pepper if needed. Heat the soup for another 2-3 minutes, but don’t bring it to a boil.

7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and add any desired toppings like croutons, shredded cheese, or a drizzle of olive oil.

Enjoy your Creamy Broccoli and Greens Soup—it’s a comforting, nourishing dish that’s both creamy and packed with veggies!

Super Easy Pizza Dough

Ingredients:

- 500 g wheat flour (Type 550)
- 10 g salt
- 10 g sugar
- 20 g fresh yeast (or 7 g dry yeast)
- 300 ml lukewarm water
- 3 tbsp olive oil

Preparation:

Prepare the Yeast:
If using fresh yeast, dissolve it in the lukewarm water and add the sugar. Let the mixture sit for 10 minutes until it becomes bubbly.
If using dry yeast, you can add it directly to the flour.

Mix the Dough:
Place the flour in a large bowl and mix in the salt. Make a well in the center of the flour and pour in the yeast water (or the dry yeast). Add the olive oil.

Knead the Dough:
Mix the ingredients with a wooden spoon until a dough forms. Then knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.

Let the Dough Rise:
Shape the dough into a ball and place it back in the bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, until it has doubled in size.

Prepare the Dough:
After rising, knead the dough briefly again and divide it into 2-4 portions, depending on how large you want the pizzas to be.
Roll each portion out on a floured surface into a thin circle.

Top and Bake the Pizza:
Top the rolled-out dough circles with tomato sauce, cheese, and your favorite toppings.
Bake the pizza at 250°C (482°F) on a hot pizza stone or baking sheet in a preheated oven for 10-15 minutes until the crust is crispy and the cheese is melted.

Tip from me:
For the best flavor, let the dough rise overnight in the refrigerator after kneading. Take it out an hour before using to let it reach room temperature.

Enjoy your meal!

The Classic Roast Beef

Ingredients:

- 1.5 kg (3.3 lbs) roast beef (preferably center-cut, well-aged)
- 2 tbsp Dijon mustard
- 2-3 cloves garlic
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 3 tbsp olive oil
- Salt and pepper to taste

Preparation:

Prepare the Meat:
Take the roast beef out of the refrigerator in advance so it can reach room temperature.
Preheat the oven to 120°C (250°F).
Pat the meat dry with paper towels, then season generously with salt and pepper.
Spread the Dijon mustard over the roast beef.
Peel and finely chop the garlic cloves.
Strip the rosemary and thyme leaves from their sprigs and combine them with the chopped garlic, then spread this mixture over the meat.

Sear the Meat:
Heat the olive oil in a large skillet over high heat.
Sear the roast beef on all sides until it forms a nice, golden-brown crust.

Roast the Beef:
Transfer the seared roast beef to an oven-safe dish and insert a meat thermometer into the center of the roast.
Cook the meat in the preheated oven at 120°C (250°F) until it reaches your desired internal temperature:
- **Rare:** 48-50°C (118-122°F)
- **Medium-Rare:** 52-54°C (126-129°F)
- **Medium:** 56-58°C (133-136°F)

The cooking time will vary depending on the size of the roast, but it typically takes about 1.5 to 2 hours.

Rest the Meat:
Once the roast reaches the desired temperature, remove it from the oven and wrap it in aluminum foil.
Let the meat rest for about 10-15 minutes to allow the juices to redistribute.

Serve:
Slice the roast beef thinly and arrange it on a warmed serving platter.
It can be served warm or cold, ideally with sides like potato gratin, roasted vegetables, or a fresh salad.

Enjoy your meal!

Summer Tomato Salad with Burrata

Ingredients:

- 4-5 ripe, colorful tomatoes (e.g., red, yellow, and green varieties)
- 1 ball of Burrata (about 200 g)
- 1 red onion
- A handful of fresh basil
- 2 tbsp good olive oil
- 1 tbsp balsamic vinegar (white or dark)
- Salt and pepper to taste
- Optional: A pinch of sugar
- Optional: Toasted pine nuts

Preparation:

Wash the tomatoes and slice them thinly or cut them into bite-sized pieces. If you're using different varieties, arrange them in an alternating pattern to add a pop of color.
Peel the red onion and slice it into thin rings.
Arrange the tomatoes on a large plate or in a shallow dish.
the onion rings over the tomatoes.
Place the Burrata in the center of the plate and gently tear it open to let the creamy filling ooze out a bit.
Season with salt, pepper, and optionally a pinch of sugar.
Drizzle the olive oil and balsamic vinegar evenly over the salad.
Sprinkle fresh basil leaves over the top.
Optionally, add toasted pine nuts for extra crunch and flavor.

Serve the tomato salad immediately, ideally with fresh bread or baguette.

Enjoy!

Grandma's Sensational Plum Crumble Cake

Ingredients:

For the Dough:

- 250 g (2 cups) flour
- 125 g (1/2 cup) butter (cold)
- 80 g (1/3 cup) sugar
- 1 egg
- 1 tsp baking powder
- A pinch of salt

For the Filling:

- 1 kg (2.2 lbs) plums (pitted and halved)
- 2 tbsp sugar
- 1 tsp cinnamon

For the Crumble Topping:

- 150 g (1 1/4 cups) flour
- 100 g (1/2 cup) sugar
- 100 g (1/2 cup) butter (cold)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)

Preparation:

The Dough:
In a bowl, mix together the flour, sugar, baking powder, and salt.
Add the cold butter in small pieces and work it into the flour mixture with your fingers until it becomes crumbly.
Add the egg and knead the mixture into a smooth dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.

The Crumble Topping:
In a separate bowl, combine the flour, sugar, and vanilla sugar (or vanilla extract).
Add the cold butter in pieces and mix with your hands or a mixer until crumbly.

The Plums:
Toss the pitted and halved plums in a bowl with the sugar and cinnamon.

Assembling the Cake:
Preheat the oven to 180°C (350°F).
Grease a springform pan (about 10 inches in diameter).
Press the chilled dough into the bottom of the springform pan, creating a small edge up the sides.
Evenly distribute the plums over the dough.
Sprinkle the prepared crumble topping evenly over the plums.

Baking:
Bake the cake in the preheated oven for about 40-50 minutes, until the crumble topping is golden brown.
Remove the cake from the oven and let it cool in the pan.

Enjoy your meal!

German Crispy Roast Pork

Ingredients:

• 4 lb (1.8 kg) pork shoulder with skin (rind on)

• 2 tbsp sea salt

• 1 tsp caraway seeds

• 1 tbsp vegetable oil

• 2 onions, quartered

• 3 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, smashed

• 2 cups (500 ml) chicken or vegetable broth

• 1 cup (250 ml) beer (optional, for extra flavor)

Instructions:

1. Prepare the pork: Preheat your oven to 320°F (160°C). Score the pork skin in a cross-hatch pattern, about 1 cm deep, being careful not to cut into the meat. Rub the skin generously with sea salt, pressing the salt into the cuts. Rub the rest of the meat with caraway seeds and a little salt. Let the pork sit for about 30 minutes at room temperature.

2. Sear the meat: Heat a large ovenproof pan or roasting tray over medium-high heat and add the vegetable oil. Sear the pork shoulder on all sides, except the skin side, until browned (about 4-5 minutes per side). Remove the pork from the pan and set it aside.

3. Roast the vegetables: In the same pan, add the onions, carrots, celery, and garlic, and cook for a few minutes until they start to soften and brown slightly.

4. Roast the pork: Place the pork, skin-side up, on top of the vegetables. Pour the broth and beer (if using) around the meat. Transfer the pan to the oven and roast for about 2 hours, basting the pork occasionally with the pan juices.

5. Increase heat for crispy skin: After 2 hours, increase the oven temperature to 450°F (230°C). Continue roasting for another 30-40 minutes, or until the skin becomes golden and crispy. If needed, turn on the broiler (grill) for the last 5-10 minutes to crisp the skin even more, but watch carefully to prevent burning.

6. Rest and serve: Once the pork has reached an internal temperature of 160°F (71°C) and the skin is crispy, remove it from the oven and let it rest for about 10 minutes. Slice the pork and serve with the crispy skin.

Suggested Sides:

• Sauerkraut

• Potato dumplings (Kartoffelknödel)

• Red cabbage (Rotkohl)

• Gravy made from the pan juices

Enjoy your traditional Schweinekrustenbraten—a perfect dish for a hearty meal with delicious crispy crackling!

Incredible Berry Smoothie

Ingredients:

- 150 g (1 cup) mixed berries (e.g., strawberries, raspberries, blueberries)
- 1 banana
- 200 ml (3/4 cup) milk (or a plant-based alternative like almond or oat milk)
- 100 g (1/2 cup) yogurt (optional, for a creamier texture)
- 1 tsp honey or agave syrup (optional, depending on desired sweetness)
- A handful of ice cubes (optional, for a refreshing touch)

Preparation:

If you're using fresh berries, wash them thoroughly. Frozen berries can be used directly.
Peel the banana and break it into pieces.
Place the berries, banana, milk, and yogurt into a blender.
If you prefer a sweeter smoothie, add the honey or agave syrup now.
For a chilled smoothie, add the ice cubes.
Blend everything until you reach a creamy, smooth consistency.
Pour the smoothie into a glass and enjoy immediately.

Enjoy your meal!

Stuffed Figs with Cream Cheese and Nuts 

Ingredients:

• 8 fresh figs

• 5 oz (150 g) cream cheese (goat cheese or regular cream cheese)

• 1/4 cup (50 g) walnuts or pecans, roughly chopped

• 1 tablespoon honey

• 1 teaspoon lemon zest (grated)

• A pinch of cinnamon (optional)

• Salt and pepper to taste

• Fresh herbs like thyme or mint (for garnish)

Instructions:

1. Prepare the figs:

• Wash the figs and trim off the stem ends.

• Cut a cross into the top of each fig, but don’t cut all the way through. Gently open them up to create space for the filling.

2. Make the cream cheese filling:

• In a bowl, mix the cream cheese with honey, lemon zest, a pinch of cinnamon (optional), salt, and pepper until smooth.

• Stir in the chopped nuts.

3. Stuff the figs:

• Gently fill each fig with a spoonful of the cream cheese mixture.

4. Serve:

• Arrange the stuffed figs on a serving plate and garnish with fresh herbs like thyme or mint.

• For extra sweetness, drizzle more honey over the figs.

Tip: You can also warm the stuffed figs in the oven at 350°F (180°C) for 5–10 minutes for a cozy, soft texture.

Enjoy your Stuffed Figs with Cream Cheese and Nuts as a delicious appetizer or sweet-and-savory snack!

Brioche Bun

Ingredients:

- 3 tbsp milk (3.8% fat), room temperature
- 40 g (1/4 cup) raw sugar
- 380 g (3 cups) flour, Type 550, plus extra for dusting the work surface
- ½ cube (21 g) fresh yeast
- 1 large egg
- 35 g (2.5 tbsp) soft butter
- 3 tsp flour, Type 405
- 9 g (1.5 tsp) sea salt
- 240 ml (1 cup) water

Before Baking:
- 1 egg white
- 1 tbsp water
- 1 pinch salt

Preparation:

1. Warm the milk in a saucepan to 113°F (45°C), then pour it into a bowl. Add 1 tbsp of sugar and 1 tbsp of flour (Type 550) to the milk as a starter, then crumble in the yeast and stir. Let it sit for 10 minutes until bubbles form.

2. Meanwhile, lightly beat the egg with the remaining sugar in a separate bowl.

3. In a large bowl, mix the soft butter with both types of flour and the sea salt until you achieve a crumbly texture, similar to streusel. Gradually incorporate the yeast-milk mixture, water, and the egg. Now, either set your stand mixer to medium speed for 6 minutes or start kneading by hand.

4. If you're doing it by hand, roughly mix the ingredients with a wooden spoon, then transfer the dough to a work surface and keep folding and kneading it until it's completely smooth. This can easily take 15 minutes and is quite a workout, so using a stand mixer is highly recommended.

Really, dude!

House-Cured Salmon Fillet

Ingredients:

- 1 lb (450 g) fresh salmon fillet, skin on, pin bones removed
- ¼ cup (60 g) kosher salt
- ¼ cup (50 g) granulated sugar
- 1 tbsp freshly ground black pepper
- 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp fresh dill, chopped (optional)
- 1 tbsp vodka or gin (optional, for extra flavor)

Instructions:

Prepare the Curing Mix:
In a small bowl, combine the kosher salt, sugar, black pepper, lemon zest, and fresh dill (if using). Mix well.

Cure the Salmon:
Place a large piece of plastic wrap on a flat surface. Sprinkle half of the curing mix onto the plastic wrap, spreading it to match the size of the salmon fillet.

Lay the salmon fillet, skin-side down, on top of the curing mix. Sprinkle the remaining curing mix over the top of the salmon, making sure the fillet is evenly covered.

Wrap and Press:
If using, sprinkle the vodka or gin over the salmon. Wrap the salmon tightly in the plastic wrap, then place it on a rimmed baking sheet.

Place another baking sheet or a heavy object (like a cast-iron skillet) on top of the wrapped salmon to weigh it down. This helps press out moisture and ensures even curing.

Refrigerate:
Transfer the weighted salmon to the refrigerator. Let it cure for 24-48 hours, depending on how firm and flavorful you want it. Turn the salmon over once halfway through the curing process.

Rinse and Dry:
After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat the fillet dry with paper towels.

Slice and Serve:
Place the salmon on a cutting board, skin-side down. Using a sharp knife, slice the salmon thinly on a bias (at an angle) for serving.

Serving Suggestions:
Serve the house-cured salmon with bagels, cream cheese, capers, red onions, and fresh dill. It’s also delicious on rye bread with mustard or as part of a salad.

Storage:
The cured salmon can be stored in the refrigerator, tightly wrapped, for up to 1 week.

The Perfect Beef Tartare

Ingredients:

- 300 g (10.5 oz) high-quality beef tenderloin, finely chopped
- 1 small shallot, finely diced
- 1 tbsp capers, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco sauce (optional, for heat)
- 1 egg yolk (preferably pasteurized)
- 1 tbsp finely chopped fresh parsley
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
- Toasted bread or crackers (for serving)

Preparation:

Prepare the Beef:
Ensure the beef is very cold before chopping. Finely chop the beef tenderloin with a sharp knife until it reaches a fine, minced consistency. Place the chopped beef in a mixing bowl.

Mix the Ingredients:
Add the finely diced shallot, capers, Dijon mustard, Worcestershire sauce, Tabasco sauce (if using), and chopped parsley to the bowl with the beef. Mix everything together gently but thoroughly.

Add the Egg Yolk:
Add the egg yolk to the beef mixture. Drizzle in the olive oil, then season with salt and pepper to taste. Gently fold the mixture together until all the ingredients are well combined.

Serve:
Shape the beef mixture into a round patty or mound on a plate. Serve immediately with lemon wedges on the side, along with toasted bread or crackers.

Enjoy your Beef Tartare!

Steam-Charred Green Cabbage with Homemade Hummus

Ingredients:

For the Cabbage:

• 1 medium green cabbage, quartered

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon smoked paprika (optional)

• Lemon wedges (for serving)

For the Homemade Hummus:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/4 cup tahini

• 2 tablespoons olive oil

• 1 garlic clove, minced

• Juice of 1 lemon

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 2-4 tablespoons water (to adjust consistency)

Instructions:

1. Prepare the cabbage:

• Preheat your grill or heat a grill pan on medium-high heat.

• Lightly brush the cabbage quarters with olive oil and season with salt, pepper, and a sprinkle of smoked paprika if desired.

• Place the cabbage quarters in a steamer for about 10 minutes until they start to soften but aren’t fully tender.

• Once steamed, transfer the cabbage to the grill or grill pan and cook for about 3-4 minutes per side, until charred and tender.

2. Make the hummus:

• In a food processor, blend the chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Slowly add water, a tablespoon at a time, until the hummus reaches your desired creamy consistency.

• Taste and adjust seasoning with more salt, lemon, or garlic as needed.

3. Serve:

• Spread a generous layer of hummus on a serving platter, creating a smooth, soft base.

• Place the steam-charred cabbage quarters on top of the hummus.

• Garnish with a drizzle of olive oil and a squeeze of lemon juice over the cabbage.

• Serve warm with extra lemon wedges on the side.

Enjoy the combination of tender, charred cabbage with the creamy, fragrant homemade hummus!

White Wine Sauce for Fish Dishes
                           

Ingredients:

- 1/2 onion (or 1 shallot), finely chopped
- 1/4 liter (1 cup) fish stock
- 1/8 liter (1/2 cup) dry white wine
- 1/8 liter (1/2 cup) Noilly Prat (vermouth)
- 1/8 liter (1/2 cup) heavy cream
- About 50 g (3.5 tbsp) butter (for finishing)
- 2 tbsp lightly whipped cream
- Salt, pepper, lemon juice

Preparation:

Sauté the Onion:
Sauté the finely chopped onion (or shallot) in butter until softened.

Deglaze and Reduce:
Deglaze with the white wine and vermouth. Pour in the fish stock. Let the mixture reduce by at least half, then strain through a fine sieve.

Add the Cream and Reduce:
Add the cold heavy cream to the strained sauce, then reduce again by half.

Finish with Butter:
Gradually whisk in the cold butter pieces until the sauce is smooth and creamy. Use an immersion blender to emulsify if necessary.

Final Touches:
Stir in the lightly whipped cream and season with salt, pepper, and a squeeze of lemon juice to taste.

Enjoy your cooking!

Lemon Curd Tarte

Ingredients:

For the Crust:

• 1 1/4 cups (160g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, cold and cubed

• 1 egg yolk

• 1-2 tbsp ice water

For the Lemon Curd:

• 4 large eggs

• 1 cup (200g) granulated sugar

• 1/2 cup (120ml) freshly squeezed lemon juice (about 3-4 lemons)

• 1 tbsp lemon zest

• 1/2 cup (115g) unsalted butter, cut into small cubes

Optional Garnish:

• Fresh berries

• Powdered sugar for dusting

• Whipped cream

Instructions:

Make the Crust:

1. Prepare the dough: In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tbsp of ice water. Mix until the dough starts to come together. If needed, add another tablespoon of water.

2. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven: Preheat your oven to 350°F (175°C).

4. Roll out the dough: On a lightly floured surface, roll out the dough into a circle about 1/8 inch (3 mm) thick. Carefully transfer it to a 9-inch tart pan and press it into the edges. Trim any excess dough. Prick the bottom with a fork to prevent puffing.

5. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 10-12 minutes, or until the crust is lightly golden. Set aside to cool.

Make the Lemon Curd:

1. Whisk the eggs and sugar: In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.

2. Cook the lemon curd: Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Be careful not to let the mixture boil.

3. Add the butter: Once thickened, remove the saucepan from the heat and stir in the butter, a few cubes at a time, until it melts and the curd is smooth.

4. Strain the curd: For an extra silky texture, strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps or zest. Cover the surface of the curd with plastic wrap to prevent a skin from forming and let it cool to room temperature.

Assemble the Tarte:

1. Fill the crust: Once the lemon curd has cooled, pour it into the pre-baked tart shell, spreading it evenly.

2. Chill the tarte: Refrigerate the tart for at least 2 hours to allow the lemon curd to set properly.

Serve:

Once the lemon curd tarte is fully chilled, garnish with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream, if desired. Slice and enjoy your Lemon Curd Tarte—a zesty, creamy treat!

Martini Roast Goose

Ingredients:

- 1 goose (about 4 kg / 9 lbs)
- 1/2 bunch fresh marjoram
- 1/2 bunch fresh thyme
- 1 apple, coarsely chopped
- 1 orange, coarsely chopped
- 1 onion, coarsely chopped
- Salt, pepper, garlic

Preparation:

Prep the Goose and Oven:
Quarter the apple, orange, and onion. Preheat the oven to 200°C (390°F). Rinse the cleaned goose under cold water, pat dry with paper towels, and remove any excess internal fat.

Season and Stuff:
Rub the goose inside and out with salt, pepper, and garlic. Stuff the cavity with the chopped apple, orange, onion, and fresh herbs.

Roast the Goose:
Place the goose breast-side down in a roasting pan. Add enough water to cover the bottom of the pan by about an inch. Place the pan in the oven.

Baste Regularly:
As the goose roasts, baste it frequently with the drippings. The water will evaporate, and fat will render out of the goose. After about two hours (halfway through the cooking time), pierce the skin between the breast and leg with a fork to allow excess fat to drain out, and flip the goose over.

Finish Cooking:
Continue roasting, basting regularly, until the skin is crispy and golden brown. As a guideline, roast for about one hour per kilogram (2.2 lbs) of goose. In a convection oven, cooking time may be reduced by half.

Prepare the Sauce:
Once the goose is fully cooked, remove it from the roasting pan and set it aside. Pour off the excess fat from the pan (this can be saved for making goose fat spread). Deglaze the pan with red wine, port wine, and Calvados, then add a little broth and let it reduce slightly.

Serve:
Carve the goose at the table and serve it with red cabbage and chestnut dumplings.

Enjoy your meal!

Stuffed Bell Peppers with Rice

Ingredients:

• 6 large bell peppers (any color)

• 1 cup uncooked long-grain white rice (or brown rice)

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 lb (450 g) ground beef, turkey, or a vegetarian substitute

• 1 can (14 oz) diced tomatoes (drained)

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Prepare the Peppers:

• Preheat your oven to 375°F (190°C).

• Cut the tops off the bell peppers and remove the seeds and membranes inside. If needed, trim the bottoms slightly to help them stand upright.

• Place the hollowed peppers in a baking dish.

2. Cook the Rice:

• Cook the rice according to the package instructions and set aside.

3. Cook the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

• Stir in the minced garlic and cook for another minute.

• Add the ground meat (or vegetarian substitute) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.

• Stir in the diced tomatoes, cooked rice, cumin, paprika, oregano, salt, and pepper. Cook for another 5 minutes to blend the flavors.

4. Stuff the Peppers:

• Spoon the rice and meat mixture into each of the hollowed bell peppers, packing them tightly.

• Top each stuffed pepper with a little shredded cheese.

5. Bake the Peppers:

• Cover the baking dish with foil and bake for 30 minutes.

• Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

6. Serve:

• Garnish with fresh parsley or cilantro if desired. Serve hot alongside a salad or with extra rice.

Enjoy your Stuffed Bell Peppers with Rice, a delicious and hearty meal!

Creamy cauliflower soup

Ingredients:

- 1 large head of cauliflower, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish, optional)

Instructions:

Prepare the Cauliflower:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute.

Cook the Cauliflower:
Add the chopped cauliflower to the pot and stir to combine with the onion and garlic.
Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the cauliflower is tender, about 15-20 minutes.

Blend the Soup:
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. If using a blender, return the soup to the pot after blending.

Add Cream and Seasonings:
Stir in the heavy cream and season with salt, black pepper, and nutmeg (if using). Heat the soup over low heat until warmed through.
If desired, stir in the shredded cheddar cheese until melted and well combined.

Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley if desired.

Enjoy your creamy cauliflower soup!

Feel free to adjust the seasonings or add other ingredients based on your preferences.

Homemade Pork Bratwurst

Ingredients:

• 3 lb (1.4 kg) pork shoulder (or a mix of pork shoulder and pork belly), coarsely ground

• 1/2 lb (225 g) pork fat, finely ground

• 1/2 cup cold water or beer

• 2 tsp kosher salt

• 1 tsp black pepper, freshly ground

• 1 tsp ground nutmeg

• 1 tsp ground allspice

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp ground ginger

• 1/2 tsp marjoram (optional)

• Hog casings (for stuffing)

Instructions:

1. Prepare the casings: Soak the hog casings in warm water for about 30 minutes. Rinse them thoroughly by running water through the inside to remove any excess salt and ensure they’re pliable.

2. Grind the meat and fat: If you’re starting with whole cuts of pork, cut the meat and fat into chunks. Using a meat grinder with a medium or coarse plate, grind the pork shoulder and pork fat together. If using pre-ground pork, make sure it has a good amount of fat to keep the sausage juicy.

3. Season the meat: In a large mixing bowl, add the ground pork, fat, salt, pepper, nutmeg, allspice, garlic powder, onion powder, ginger, and marjoram (if using). Pour in the cold water (or beer) and mix thoroughly with your hands. Knead the mixture until the seasonings are evenly distributed and the mixture becomes sticky, about 5 minutes.

4. Chill the sausage mixture: Cover the sausage mixture and refrigerate for at least 30 minutes, or up to a few hours, to let the flavors meld and to keep the fat cold.

5. Stuff the sausages: Set up a sausage stuffer or a meat grinder with a sausage stuffing attachment. Carefully load the soaked hog casings onto the stuffing nozzle, leaving a little overhang at the end. Tie a knot at the end of the casing, then start stuffing the sausage mixture into the casings, being careful not to overstuff them. Twist the sausage into links at the desired length (usually 6-8 inches long).

6. Chill and dry: Once all the sausages are stuffed, place them on a tray in the refrigerator and allow them to chill for an hour or two. This helps the sausages firm up and dry slightly.

7. Cook the bratwurst:

• Grilling: Preheat a grill over medium heat. Grill the sausages slowly, turning occasionally, until they’re fully cooked and browned, about 15-20 minutes.

• Pan-frying: Heat a little oil in a skillet over medium heat. Fry the sausages, turning them frequently, until browned and cooked through.

• Simmering: To ensure even cooking, you can simmer the sausages in water or beer for 10-15 minutes before grilling or frying.

8. Serve: Enjoy your homemade pork bratwurst with traditional sides like sauerkraut, mustard, potato salad, or fresh bread rolls.

Enjoy your Hausgemachte Bratwurst vom Schwein—a delicious and flavorful homemade German classic!

SACHERTORTE - VIENNA STYLE

For 12 Servings:

- 6 eggs
- 130 g (4.6 oz) butter
- 110 g (3.9 oz) powdered sugar
- 130 g (4.6 oz) bittersweet chocolate
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 110 g (3.9 oz) granulated sugar
- 130 g (4.6 oz) flour
- Butter and flour for the pan
- 8 tablespoons apricot jam
- 2 cups chocolate glaze

Instructions:

Prep the Ingredients:
Separate the eggs, and let the butter come to room temperature. Preheat the oven to 180°C (350°F).

Mix the Batter:
In a mixing bowl, cream the butter with the powdered sugar until fluffy. Add the egg yolks one at a time, along with the vanilla sugar. Melt the chocolate in a water bath, ensuring it doesn’t get too hot. Once melted, mix it into the butter mixture.

Beat the Egg Whites:
In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Finally, carefully fold in the flour.

Bake:
Grease and flour a springform pan. Pour in the batter, smoothing the top. Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Assemble the Cake:
Once cooled, cut the cake in half horizontally. Lightly warm the apricot jam and strain it if needed. Spread a thin layer of the jam on the bottom layer of the cake. Place the top layer back on and spread a thin layer of jam over the entire outside of the cake.

Glaze the Cake:
Prepare the chocolate glaze and pour it over the cake, covering it completely. Let the glaze set before serving.

Enjoy your Viennese-style Sachertorte!

KAISERSCHMARREN

Ingredients:

- 4 eggs
- 250 ml (1 cup) milk
- 150 g (5.3 oz) all-purpose flour
- 1 tbsp granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- A pinch of salt
- 50 g (1.8 oz) unsalted butter
- Powdered sugar, for dusting
- Optional: raisins soaked in rum
- Optional: applesauce or plum compote, for serving

Instructions:

Prep the Batter:
Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the egg yolks with milk, flour, granulated sugar, vanilla sugar, and salt until smooth.

Beat the Egg Whites:
Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter until well combined.

Cook the Kaiserschmarren:
Heat the butter in a large, non-stick skillet over medium heat. Pour in the batter and let it cook undisturbed until the bottom is golden brown. If using raisins, sprinkle them over the batter at this stage. Use a spatula to cut the pancake into quarters and flip each piece.

Finish Cooking:
Continue cooking the pieces until they are golden brown on both sides. Use the spatula to tear the pancake into bite-sized pieces.

Serve:
Dust with powdered sugar and serve immediately. Kaiserschmarren is traditionally served with applesauce or plum compote on the side.

Enjoy your Kaiserschmarren!

Marchfeld Asparagus with Vulcano Ham in Spelt Wine Batter

Ingredients:

- 500 g (1 lb) Vulcano ham
- 1 kg (2.2 lbs) asparagus (preferably Marchfeld asparagus)
- 500 ml (2 cups) milk
- 3 large eggs
- 200 g (7 oz) spelt flour
- 80 g (2.8 oz) all-purpose flour
- Salt, nutmeg, white wine
- Oil for frying

Instructions:

Prepare the Asparagus:
Wrap the cooked asparagus in Vulcano ham and secure with toothpicks.

Make the Batter:
In a bowl, mix the milk, egg yolks, and sifted spelt and all-purpose flour to make a batter. Season with salt, nutmeg, and a splash of white wine. Beat the egg whites separately until stiff and fold them into the batter.

Cook the Asparagus:
Dip the wrapped asparagus into the batter and fry in hot oil until golden brown. Remove the toothpicks before serving.

Serving Suggestions:
Serve the asparagus with dipping sauces. For a lighter, summery option, place the asparagus on a bed of colorful, fresh leaf salad and drizzle with balsamic apple vinaigrette.

Enjoy your meal!

Asian Pumpkin Cream Soup

Ingredients:

- 350 g (12 oz) pumpkin flesh, diced
- 80 g (3 oz) leek, chopped
- 80 g (3 oz) carrots, chopped
- 80 g (3 oz) yellow turnips, chopped
- 50 g (1.8 oz) celery, chopped
- 1 garlic clove
- 1 red chili pepper
- 40 g (1.4 oz) lemongrass
- 30 g (1 oz) butter
- 750 ml (3 cups) chicken broth
- 70 ml (2.4 oz) heavy cream
- 70 ml (2.4 oz) coconut milk
- 1 teaspoon green curry paste
- Salt and pepper to taste

Instructions:

Sauté Vegetables:
In a large pot, melt the butter and sauté the diced pumpkin, leek, carrots, yellow turnips, and celery until softened.

Add Liquids and Simmer:
Add the chicken broth, heavy cream, and coconut milk to the pot. Stir in the green curry paste and cook until the vegetables are tender.

Blend the Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

Season and Serve:
Season with salt and pepper to taste. Adjust the seasoning if needed.

Enjoy your Asian pumpkin soup!

The Best Gnocchi Recipe Ever

For about 4 servings:

- 1000 g (2.2 lbs) starchy potatoes
- 1 egg
- 300 g (2.4 cups) flour
- Salt

Instructions:

Cook the Potatoes:
Boil the potatoes in a large pot of salted water until tender, or steam them at 200°C (392°F) for about 40 minutes. Let them cool, peel, cut into quarters, and press through a potato ricer or food mill.

Make the Dough:
Add the flour, egg, and a pinch of salt to the potato mixture. Quickly knead the ingredients together until a smooth dough forms. Knead just until the dough is homogeneous.

Shape the Gnocchi:
Divide the dough into several pieces and roll each into about 1.5 cm (0.6 inch) thick logs on a well-floured surface. Cut the logs into 1.5 cm (0.6 inch) pieces. Roll each piece over a floured gnocchi board or the back of a fork to create the characteristic ridges.

Cook the Gnocchi:
Boil the shaped gnocchi in a pot of simmering salted water. Once they float to the surface, remove them with a slotted spoon and serve immediately.

Enjoy this recipe!