Method:
Preheat
the oven to 180 °C. Cut the bread in small pieces. Cut the plums in
halves and pit them. Mix them with the nuts and the bred and put all in
an ovenproof dish. Mix eggs, sugar, milk, quark and cinnamon and pour
over the gratin. Bake for about 40 to 50 minutes.
Serving:
Tastes best when warm.
Method:
Melt the
ghee/butter in a pan and stew the grated carrots. Heat milk with sugar and add
it to the carrots. Add rice flour (semolina), cardamom and cinnamon. Stir and simmer it for about 45
to 60 minutes – until it is like that of a pudding consistency. Then add
raisins and honey. Garnish with roasted nuts.
Serving:
Can be served both cold and warm.
Ingredients:
sponge cake
Coffee:
400 ml espresso, 3 to 5 tsp. Rum, 4 to 5 tsp. sugar
Cream:
Vanilla Cream (200 ml milk, 1 egg, 1 tbsp.
corn starch, 2 tsp. sugar, 1/2 vanilla bean), 250 g mascarpone, 1 to 2 tbsp. Grand
Marnier, 3 to 4 tbsp. Amaretto
Whipping cream:
3 to 4 dl cream
1 bag vanilla sugar
Cocoa powder
Method:
Prepare vanilla cream and mix it with mascarpone
and alcohol. Then put in layers: sponge cake, soaked with rum coffee, vanilla mascarpone
cream, whipping cream. Repeat one time.
Serving:
Serve the tiramisu cold, with a dusting
of cocoa powder on top.
Method:
Mix quark, yogurt, vanilla sugar and juice. Put in
layers: Chopped meringue, frozen berries
and quark . Garnish with fresh raspberries.
Serving:
Serve either mixed or layered.