Lunch

Cooking with kids and have fun

Pork crackling roast with Cidresauce
1,6 kg roast pork(from shoulder),8 tabelspoon oil
2 schallots,0,6 litre cidre
150 gram appelsplits,salt, pepper
The roast pork rhombic cut in with salt and pepper spice
!il heat in a casserolle"oastpork la# in the casserolle
and around roast briefl#$challots peel and a %uater
part gi&e to the pork0,' litre cidre pour o&er the pork
(o&ered about 2 hours braiseThe rest cidre gi&e to
the roast pork)ppelsplitts after about 50 minutes
to the pork"oastpork remo&e from the casserolle
$tarch and cold water stirThe starch mi*ture pour
in the gra&#,with salt,pepper spice"oastpork cut
in slices+ith the sauce,appelsplits and potatoes ser&e
"oast ,uck with with
(herr#hone#sauce
and -roccoli
1 o&enread# duck,1 bunch th#me,1 pice ginger
1 tabelspoon lemon.uice,2 tabelspoon so.asauce
pepper,1 stick leek,2 onion,1 carrot
0,25 litre &egetabel stock,0,2 litre redwine
' tabelspoon hone#, salt,1 kilogram broccoli
/ tabelspoon almondleaf,8 tabelspoon butter
150 gram sour cherr#s,1 tabelspoon starch
,uck,th#me shower,dr#2 branch th#me fine chop
ginger peel fine chopTh#me ,lemon.uice,so.asauce and
pepper mi*,uck with the mi*ture spread,bind0eek clean
and wash!nion an carrots peel,all cut in pieces$tock
wine,&egetables gi&e in a casserole,uck with the breast
la# down in the casserole(o&ered about 1 hours braise
after '0 minutes turn2 tabelspoon stock with hone# stir
duck with it spread!pen about /0 minutes done braise
-roccoli in salted water about 8 minutes cook)lmonds
in butter roast briefl#$tock sie&e,degrase,with cherr#s
about 10 minutes cookwith starch thicken
"oesti potatoes1/00 gram cooked potatoes fine greate
with 50 gram bacondice and 50 g oniondice mi*
2n butter roast$omething flat press
The duck with roesti,broccoli and cherr#sauce ser&e
Lampragout with Beans
' onion,2 clo&e of garlic,1chili
300 gram lamb flesh(from the legs)
5 tabelspoon oil,salt,pepper
1,5 litre &egetabelstock
600 gram frensh beans
'50 gram haricot beans
1 bunch parsle#
!nions and garlic cut in thin slices
0ambflesh cut in pieces0ambpieces in the pot
roast briefl#,with salt,pepper spice
!nions,garlic and chilislices short stew
4egetabelstock stock pour o&er
5rench beans wash,the ends cut off
(ut in / pices5renchbeans to the lambflesh
)bout 10 minutes cook6aricotbeans to the lamb
short cook and spice+ith parsle# sprinkle ser&e

Chicken with Eggmushrooms
and -acondumblings
8 chickenlegs,salt,pepper,1 teaspoon .uniper
1 tabelspoon rosemar#,10 tabelspoon margarine
2 onions,' carrots,1 pieces celleriac,/ tabelspoon
tomato paste,678 tabelspoon flour,0,8 litre redwine
0,5 litre chicken broth,/ ba# leaf,'00 g eggmushrooms
,umblings1/00 gram stall roll,200 gram smoked bacon
1onion(fine choped)' tabelspoon parsle#,0,2 litre milk
6 tabelspoon flour,/ eggs1 tabelspoon soft butter
salt,pepper
The o&enread# chickenlegs with salt,pepper,.uniper and rosemar#
rub The margarine in a pan heatThe legs in the pan around roast
briefl# The onions,the carrots and the celeriac to the chickenlegs
and short roast briefl#,the tomato paste stir under"edwine and
chicken broth pour inThe ba# leaf in the sauce9i&e the chickenlegs
and the sauce in a large roasting pan2n the preheated o&en at 180
degrees about 50 minutes braiseThe (hickenlegs remo&e+arm
placesThe sauce sie&e and heat:ggmushrooms cut in littel pieces
and gi&e in the sauce about 8 minutes cookThe ,umblings1The
stall roll cut in 0,5 inch dice and gi&e in a bowl-acon dice melt in a
pan,onions stew glas#,parsle# stir in;our o&er the roll dice:ggs
and milk stir,with salt and pepper spice5lour butter and rolldice
knead,ough about '0 minutes (ool places 2n boiled saltwater
about 15720 minutes simmer The (hickenlegs with dumblings and
sauce ser&e

Gooseleg with cranberysauce
/ 9ooseleg,salt,pepper,0,6 litre chicken broth
8 tabelspoon cranberrr#s
5or the sauerkraut11 red onion,50gram appelpieces
2 ba# leafs,salt,pinch sugar,500 gram sauerkraut
0,1 litre withewine
The gooselegs rub with salt and pepper
2n the pan of all sides roast briefl#5at pour in a pot9ooselegs
la# in a o&enproof dish with the shin to abo&e(hickenstock
pour in the pan,scrape the roast and the dripping from the pan
The chickenstock pour o&er the gooselegs2n the preheated o&en
at 185 degrees 1 < hours bake+ith the chickenbroth pour o&er
from times to times)bout 0,2 litre water pour in!nions peel,dice
9ooselard heat!nions and appelpieces stew glas#$auerkraut gi&e
to the onions and stir$hort stew+ine pour o&er the sauerkraut ba#7
leaf in the sauerkraut+ith salt and pepper spice(o&ered about
'0 minutes cook9ooselegs take from the o&enproofdish
The gra&# pour in the pot$tarch with 5 tabelspoon cold
water stir$tarchmi*ture stir in the hot gra&#$hort cook
cranberr#s stir under with salt and pepper spice
The gooselegs with sauce,potatoes and sauerkraut ser&e
Stag Roulade with Gnocchis
120 gram onions,120 gram shallots,120 gram mushroom
120 gram carrots,100 g celeriac,0,25 l cream
16 thin stag cutle(each about 100 g)
16 slices bacon,16 prune,16 diece apricot
16 walnuts,80 g lard 2 ba# leaf,8 .uniper
0,6 litre &enison stock,0,' litre redwine
!nions and shallots peel,onions cut in rings and shallots %uarter
(hampignons clean and cut in slices4egetabel clean wash and
dice(utlet with salt pepper spice0a# baconslices on the cutlet
!nions,prune,apricotdice and walnuts distribute on the cutlet
(utlet roll and fi*$tagroulads in lard roast briefl#4egetabel
and shallots to the stagrouladsThe &egetabel,shallots and
stagroulads roast briefl#-a#leaf and .uniper to the stagroulads
redwine pour o&erThe &enisonstock pour in and co&ered about
/0 minutes braise"ouladen remo&e$auce sie&e,cream stir in
the sauce$hort cook$tagrouladen with gnocchis,sauce and
pearhalf filled with
cranberr#s ser&e
$almonsteak with ;ear7
$a&o# &egetable

8 salmonsteak (each 150 gram)
salt,pepper,lemon.uice,oil
800 gram sa&o#,200 gram pears
50 g butter,nutmeg,80 gram onions
0,1 litre &egetabelstock,0,1 litre cream
$a&o# clean,wash and cut in pieces
;ears cut in pieces!nion peel and cut in pieces
-utter melt in a pot,onion stew glass#$a&o# pieces
and onionpieces in the pot,short stewwith saltpepper
and nutmeg spice(ream pour o&er the stewed sa&o#
4egetabelstock to the sa&o#,all stewThe salmonsteak
with lemon.uice sprinkle,with salt and pepper spice
$almonsteak on both sides about 5 minutes roast
The salmonsteak with sa&o#&egetabel
dillsauce and potatoes ser&e
Desser t
Cooking wi th ki ds and have fun
Strawberry Parfait
5 egg#olk,180gram sugar
/00 gram strawberr#puree
/00 gram whippedcream
The egg#olk and sugar whip in the
hot bain7marie froth#!n ice whip cold
$trawberr#puree lift under the mi*ture
+hippedcream lift under the mi*ture
) form la# out with foil(short rinse with cold water)
$trawberr# cream pour in the form,free=e it
With raspberrysauce and whippedcream serve.

+arm ;opp#cake
With plumsauce
100 gram soft butter,100 gram sugar
/ egg#olk,1'0 gram popp#,20 gram flour
20 gram breadcrumps,/ eggwith,pinch salt
100 gram soft butter,80 gram sugar stir froth#
egg#olk lift under;opp#,flour and breadcrumbs stir
under the mi*ture:ggwithe,20 gram sugar beat stiff
lift under the popp#mi*ture;our in a greased form
6 cm wide,6 cm deep about 20 cm long
()luminumfoil la# double,and make a form)
The dough pour in the form2n the preheated o&en at
180 degrees about '0 minutes bake(bakingtra# la# out
with crepepapier,a bit water pour in the tra#) 5orm place
in the baking tra#
5ruitsauce 1/00 gram plum about 5 minutes cook
(oolThe cool plums with 60 g confectioners sugar puree
+arm popp#cake cut in about 2 cm thick slices
+ith plumsauce and whippedcream ser&e
Appelcream with Vanillasauce
/00 gram appelsauce,100 gram appel
'00 gram whippedcream50 gram raisins
/ leaf gelantine,60 gram sugar
some cinnamon
100 gram appel dice in sugarwater short cook
)ppelsauce,cinnamon and appeldice mi*,raisins
lift under9elantine soak in cold water,s%uee=e out
and lift under the appelcream;our in a form
;lace in the fridge
+ith &anillasauce and whippedcream ser&e
$eabuckthorn ;arfait with
"oasted almondsleafs
and +hippedcream
5 egg#olk,180 gram sugar
0,125 litre sea buckthorns#rup
600 gram whippedcream
50 g roasted almondleafs
The egg#olk and sugar in the hot bain
marie whip froth#-uckthorns#rup whip under
!n ice whip cold+hippedcream lift under the
buckthorncream>i*ture pour in a form and free=e it
+ith whippedcream and roasted almondleafs ser&e
;ana (otta with
$trawberr# sauce
0,6 litre whippedcream,1 package &anillasugar
1 &anillahusk,6 tabelspoon sugar,8 leaf gelantine
5or the sauce1200 gram strawberr#,60 gram
confectioners sugar
+hippedcream,&anillahusk,sugar and &anillasugar
bring something to the boil&anillahusk remo&e
$omething cool9elantine soak,s%uee=e out
9elantine lift under the warm whippedcream,all stir
;our in a form or cup
$trawberr#sauce1
$trawberr# puree with confectioners sugar stir
;annacotta plunge on a plate
+ith strawberr#sauce and whipped cream ser&e
Orange Froth
0,5 litre !range.uice,200 gram sugar
5 eggwithe,0,5 litre whippedcream
8 leaf gelantine,some lemon.uice
:ggwithe and 100 gram sugar beat froth#
9elantine soak in cold water!range and
lemon.uice stir9elantine s%uee=e out
and lift under the warm orange.uice
:ggwithe lift under the orange.uice
The whippedcream lift under the orangecream
;our in a form or cup(ool places

Cakes
Bake wi th ki ds and have fun
Cassata Siciliana
5 Eggs ,500 gram Sugar,3 Package Vanillasugar
some Chocolate,1 pinch Salt,100 g Flour
'0 gram $tarch,60 g 9rinted )lmonds
180 g ;lain (hocolate,60 gram choped
;istachio,180 g candiet 5ruits,11 leaf 9elatine
600 gram +hippedcream,< Tabelspoon -akingpowder
850 g "icottacheese ?5 tabelspoon (herr#li%uer
:ggs separate:ggwithe beat stiff 120 g sugar,1 package
&anillasugar sprinkle in the eggwithe egg#olk stir under
5lour,bakingpowder starch and almond@s mi* and lift
under the eggmi*ture-ottom of the $pringform pan la# out
with parchmentpaper$pongemi*ture in the form smooth
spread2n the preheated o&en at 200 degrees about 25
minutes bake(hocolate ?pistachio and candiet fruits chop
-ottom halfe,upper bottom 2n 8 gateauslices cut) round
bowl with cleanfilm la# out(akeslieces with the point to
down compact la# in the bowl 0,15 liter water '50 gram
sugar about 5 minutes cook$omething cool9elatine soak
0,25 liter cream whip stiff"icotta stir cream#$ugar7molasses
and li%uer stir under9elatine s%ee=e out and dissol&e '7 /
tabelspoon of the ricottacheese stir underAnder the rest of the
cream stir$ome pistachio candiet fruits and chocolate aside
to garnish"est lift under the cream(ream 5 minutes cool
places +hen the cream begin to .elled lift the whippedcream
under the mi*ture and in the bowl pour inThe co&erbottom
press on ;lace the cake o&er night in the fridge(assata
plunge foil take off 0,' liter cream and 1 package &anillasugar
whip stiffThe cake with the whippedcream spread
+ith candiet fruits?grate chocolate and pistachio sprinkle
Bougat cake with raspberr#
180 gram butter,1'0 g sugar,1 package &anillasugar
' eggs,185 g flour,1?2 package bakingpowder
/ tabelspoon milk,250 g "aspberr#Cs
150 gram plain chocolate,200 g nutnougat
/00 g cream
-utter,sugar and &anillasugar stir froth#:ggs stir under
5lour and bakingpowder mi*,with milk stir under
ough in a greased springform spread and in the
preheated oven at !"# degrees about $# minutes
bake.%et it cool.Sponge halfed.%ower bottom
with cakering sorround.Chocolate and !&# gram
nougat chop and melt(ream whip stiff
(hocolatemi*ture lift under the cream$ome cream
on the bottom distribute"aspberr#(15 aside to garnish)
distribute on the bottom+ith < of the cream spread
2sponge put on(ream with the rest sugar whip stiff
(ake with 2?' of the cream spread )lmondCs put on the edge
(ake with tangerine and the rest cream garnish
Cherry Cake with
Coconutcurdcheesecream
1kilogram cherr#@sD0,5 liter water or 2 .ar (0,82 liter)
100 gram butter,200 gramD2 tabelspoon sugar
2 package &aniilasugar,' eggs,150 gram flour
2 tabelspoon bakingpowder,' E/ tabelspoon nougat
150 greated coconut,500 gram curd cheese
2 package red cake icing
(herr#@s stone,16 cherr#@s aside -utter,150 gram sugar and 1
package &anillasugar stir cream# 5irst the eggs ne*t the
flour,bakingpowder stir under 6alf of the dough in greased
springform spread
Bougatcream under the rest of the dough stir
!n the light dough spread1?' of the cherr#@s on it distribute
2n the preheated o&en at 180 degrees about '0 E'5 minutes bake
0et it cool(oconut roast(urd cheese,50 gram sugar and
1 package &anillasugar stir
500 gram cream whip stiff and the half of coconut lift under
the cream(akering la# around the bottom6alf of the cream
spread on the bottom6alf of the cherr#@s of it distribute
1 package cakeicing and 1 tabelspoon sugar mi* F l
cherr#.uice stir in$hort cook,on the cherr#@s distribute
20 minutes cool places
The rest of the cream of the cherr#@s spreadThe rest cherr#@s of it
distribute(2 inch from the margin let out)1 package cakeicing
1 tabelspoon sugar mi* in F liter .uice stir,$hort cook
2cing on the cake distribute' hours cool places'00 g cream
whip stiff(ake withe the cream,coconut and cherr#@s garnish
Strawberry Ring
250gram butter,200 g sugar
1 package &anillasugar,1 pinch salt
/ eggs,250 gram flour,50 g starch
1 package baking powder,2 tabelspoon milk
breadcrumbCs,some lemon,600 g cream
250 gram sour cream,2 tabelspoon grappa
2 package saucenpowder(4anilla) for 1 l milk
without cooking, 500 gram strawberr#Cs
2 tabelspoon strawberr#.am
-utter,sugar,&anillasugar and salt stir froth#
:ggs separate stir under5lour,starch and bakingpowder
mi*,with the milk stir under"ingform grease,with the bread7
crumbCs sprinkle,ough pour in and in the preheated o&en
at 180 degrees about /0 minutes bake;lunge,0et it cool
"ing cut in ' la#ers0emonpeel greate =esteGuice s%uee=e
out,lemonpeel greate and .uice with 250 g cream,sour cream
grappa and the saucepowder about / minutes whipThe half
of the stawberr#Cs cut in littel pieces0ower bottom spread
with the half of the cream6alf of the strawberr#Cs distribute
on the cream>iddel bottom put on"est of the cream spread
on the bottom$trawberr#Cs distribute on the cream'bottom
put on,cool places"est of the cream whip stiffThe ring spread
with the cream+ith strawberr#Cs garnish
$trawberr#.am warm up,strawberr#Cs with it co&er
Caramel cake
5or the dough150 gram butter
150 9ram >ar=ipan,150 g $ugar
marrow of 2 4anillahusk,6 :gg#olk
5 eggwithe,110 gram flour
5or the stuffing 1800 gram )pricotm100 gram $ugar
Guice of 1 0emon 5or the cream and 9arnish1
200 gram $ugar, /0 g $tarch
/ :gg#olk ,0,5 0iter milk, < 4anillahusk
5 0eaf gelatine,550 gram cream
'0 gram (ofectioner@s sugar
'0 g choped ;istachio,200 g caramel gla=e
)pricot wash,halfe$ugar melt,lemon.uice pour in
The fruits add and co&ered about 5 minutes cook
5or the cream$tarch,60 g sugar egg#olk@s with
0,25 liter milk stirThe rest of the milk,60 gram sugar
&anillahusk cook, the starchmi*ture add the hot
milk,bring to the boilThe disol&ed gelatine stir under
0,' l cream whip and lift under the mi*ture
The dough;reheat the o&en at 130 degrees
Butter,marzipan,50 g sugar, vanillamarrow,eggyolk stir
:ggwithe,100 g sugar beat stiff an lift under the mi*ture
flour lift underThe dough gi&e in a greased springform pan
and about /5 minutes bake ;lunge,let it cool(ut hori=ontal
in / slieces0ower bottom with a cakering sorround$tewed
fruits spread on the bottom2 -ottom put on half of the cream
on the bottom distribute' -ottom put on"est of the cream
spread on the -ottom/ -ottom put on/ hours cool
80 gram sugar caramel with 0,25 l cream detach,let it cool
The confectioner@s sugar melt ;istachio under the caramel
mi*e on a greased surface spread,let it stiff,crumble
(aramelcream beat stiff(ake spread with the caranelcream
with pistacio sprinkle$urface with the gla=e co&er
)bout 1 hours cool $er&e

Tiramisucake with Cherrys
/ :ggs,'00 g sugar
2 ;ackage 4anillasugar
pinch salt,100 gram 5lour,50 g starch
1 Teaspoon -akingpowder,500 g $our (herr#@s
850 gram 0ow fat curd cheese,850 g >ascarpone
/ Tabelspoon 0emon.uice,'0 $ponge $trips
5 Tabelspoon )lmondli%uer
2 Tabelspoon (ocoapowder
(rHme fraich and cherr#@s to garnish
:ggs separate:ggwithe beat stiff 125 gram sugar
and 1 package sprinkle in the eggwithe,egg#olk stir under
$tarch and bakingpowder mi* sie&e on the eggwithemi*ture
and lift under,ough in a with parchmentpaper la# out springform
pan spread2n the preheated o&en about 25 minutes bake.0et it cool
(ut hori=ontal in 2 hal&es.
(herr#@ stone0ow fat curd cheese,mascarpone,185 gram sugar
1 package &anillasugar,lemon.uice stir)round the bottom la# a
cakeringwith li%uer sprinkle
F of the mascarponecream spread on the cake
)side and cool placesAnder the rest of the cream lift the cherr#@s
!n the lower bottom smooth spread2 bottom put on,60 minutes
;lace in the fridge(ake with the rest of the cream spread
$pongestripes put on the edge(ake about '0 minutes cool
+ith cocoapowder dust and with cream fraich and cherr#s garnish