For the rose petal jelly, steep dried rose petals, ginger cut into pieces, sparkling wine, water and lemon juice overnight. The next day, boil to boiling point, then let cool. Remove the ginger pieces and boil everything with 620 g sugar. Mix apple pectin well with remaining 20 g sugar and add slowly. Simmer for … Read more
For the 3 minute cake, place all ingredients in a cup. Stir everything together vigorously. Pour into a microwave-safe cup and bake in the microwave at 800 watts for 3 minutes. Remove carefully: hot!
For the 4-herb salt, let all herbs dry well. Remove the needles from the rosemary. Use the dried leaves of the basil, oregano and thyme. Now crush all the spices in a mortar and mix with the sea salt. Now put in a spice grinder or finely grind the ingredients in a food processor and … Read more
For the matjes fillet bites, butter the bread, spread Dijon mustard thinly and sprinkle the chopped dill on top. Cut the matje herring fillets into smaller strips or pieces and place on top. Arrange some washed, dry-spun Vogerlalat on top. Garnish with unpeeled cucumber slices and onion rings. Finally, sprinkle ground pepper on top.
For the horseradish panna cotta with sugar melon and lemon balm, heat QimiQ, milk, sugar and vamille pulp to 80 °C. Allow to cool slightly. Blend in the horseradish with a hand blender, without air. Then strain through a fine sieve and pour into suitable glasses. Cover with cling film and leave to set in … Read more