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Recipes
HOMEMADE COFFEE LIQUEUR
By Makka
Grind coffee (I used Lavazza Gran Creama Espresso) finely in a coffee grinder along with the cardamom seeds
- For the syrup:
- 200 g freshly ground coffee
- 300 ml water
- ¼ tsp cardamom seeds
- 800 ml alcohol 42% (350 ml alcohol 96% + 450 ml water)
- 800 g sugar
- 400 ml water
- 1 tk vanilla paste
APRICOT JAM WITH AMARETTO
By Makka
Wash apricots halve and pit, place in a pot add most of the sugar and start to boil
- 5 kg apricots
- 1 ,5 kg caster sugar
- 1 tbsp vanilla paste
- 3 sacks (75 g) Haas Quittin pectine 3:1
- 150 ml Amaretto
CHILLED APRICOT SOUP
By Makka
In a pot caramellize the sugar, drop in the spices and pour onto the water – take care, it’s very hot
- 8 tbsp caster sugar
- 750 ml water
- 1 stick of cinnamon
- 3 cardamom pods
- ¼ nutmeg
- 1 nutmeg mace
- 5-6 allspice
- 5-6 whole cloves
- ½ tsp vanilla paste
- 15 apricots, halved and pitted
- 750 ml milk
- 3-4 tbsp double cream
- 3 ½ tbsp cornstarch
- freshly milled pepper to garnish
SOUR CHERRY POPPY SEED CAKE WITH MERINGUE TOPPING
By Makka
Preheat the oven to 180 °C
- For the cake:
- 140 g ground poppy seeds
- 160 g cake flour
- 1 tsp baking soda
- ¼ tsp ground cardamom
- ½ tsp ground cinnamon
- zest of 1 lemon
- 150 g butter
- 150 g cane sugar
- 1 tbsp Bourbon vanilla sugar
- 4 eggyolks
- 200 ml milk
- 250 g sour cherries – pitted
- 3 tbsp all-purpose flour
- 1 cup sour cherry jam
- For the meringue:
- 4 eggwhites
- 100 g caster sugar
- 1 tbsp lemon juice
- 1 pinch of salt
Cold Rhubarb Soup
By Makka
Wash the rhubarb and carrot well and peel them
- 500 g rhubarb
- 120 g carrots
- 1 red onion
- 80 ml grape seed oil
- 1 tsp himalaya salt
- ½ tsp anise seeds
- ¼ tsp ground white pepper
- 600 ml water
- 200 ml cream
ZUCCHINI SALAD WITH BASIL AND FETA
By Makka
Slice the zucchini place in a bowl
- 6 baby zucchini
- 20-25 leaves of basil
- a pinch of salt
- freshly milled pepper
- 1 tbsp finely chopped chives
- 4-5 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 80 g feta cheese
CHICKEN BREAST AND BROCCOLI GRATIN
By Makka
In a pan heat the butter and fry the chicken breasts cut into stripes and seasoned with salt
- 2 big chicken breasts
- 1 kg broccoli florets
- 30 g butter
- 600 ml besamel sauce (60 g butter + 60 g flour + 600 ml milk)
- salt, freshly milled pepper, ground nutmeg
- 200 g grated cheese
COFFEE LIQUEUR
By Makka
Grind coffee (I used Lavazza Gran Creama Espresso) finely in a coffee grinder along with the cardamom seeds
- For the syrup:
- 200 g freshly ground coffee
- 300 ml water
- ¼ tsp cardamom seeds
- 800 ml alcohol 42% (350 ml alcohol 96% + 450 ml water)
- 800 g sugar
- 400 ml water
- 1 tk vanilla paste
Blackberry and Blueberry Tart
By Makka
For the dough warm the milk with butter and stir in the sugar and egg
- For the dough:
- 500 g wholegrain spelt flour
- 100 g all-purpose flour
- 11 g dried yeast
- 70 g cane sugar
- a pinch of salt
- 1 egg
- 100 g butter
- 250 ml milk
- On the top:
- 500 g blackberries
- 500 g blueberries
- 125 g cane sugar
- 2 ek Bourbon vanilla sugar
- 1 tsp ground cinnamon
Honey Bee Cake
By Makka
For the dough warm the milk with butter, stir in the yeast
- For the dough:
- 50 g butter
- 75 ml milk
- 42 g fresh yeast
- 250 g plain flour
- 1 tbsp sugar
- a pinch of salt
- 1 tbsp vanilla sugar
- 1 tsp lemon zest
- 1 egg
- For the „honey bee” top:
- 50 g sugar
- 75 g butter
- 1 tbsp honey
- 75 ml cream
- 150 g sliced almond
- For the filling:
- 500 ml milk
- 170 g sugar
- 1 tsp vanilla paste
- 5 egg yolks
- 1 tbsp Bourbon vanilla pudding powder or cornstarch
- 6 sheets gelatine
- 500 ml cream