Crêpe Suzette

 

 

 

A tasty dessert that can be done with Crêpes made the day before.

For 2 people you'll need 4 Crêpes.

Preparation You'll only need: A standard large pan A zester or similar tool Matches or culinary torch 4 crepes (freshly made or old ones from the day before)
Ingredients (for 2 persons - 4 crêpes) For 2 crêpes I would halve all ingredients except the orange juice: 150 mL 2-3 large juice oranges for zest and 200 mL juice 50 g brown cane sugar 30 g butter 6 Tbsp. Grand Marnier 1 Tbsp. Austrian Strohrum (80%)
Preparation Wash oranges and peel off a zest. Then fillet these (the easiest way is to halve the oranges at the "equator" and then cut first on the inside once around to remove half the orange from the peel. Then cut the individual half pieces out of the skin). Press the other orange(s), 200 ml of juice is needed. Caramelise 50 g of brown cane sugar in a pan until the sugar has a dark brown color and is viscous. Immediately deglaze with the orange juice. This will steam heavily and the liquid caramel solidifies again. Now add the zest and bring to boil to dissolve the solid caramel. Then fold in 30 g of butter, add 4 crepes and simmer for about 2 minutes. Then turn over the crepes and let it simmer for another 1 to 2 minutes. Flambé: Put 1 Tbsp. of Strohrum and 6 Tbsp. of Grand Marnier in a glass and then pour over the crepes, immediately light the alcohol and flambé (you should have done this, with this amount of alcohol this could be dangerous - I would, for example, switch off any kitchen hood). Place the 4 crepes on preheated plates. Now simmer the halved orange fillets in the pan for 1 to 2 minutes, pour the sauce over the crepes and serve.

French Mini Blinis

Mini blinis go really well with caviar (it's almost a must to have them with caviar) and with Taramasalata.

Preparation You'll need: A large pan A medium-sized bowl
Ingredients for the blinis (for 2 persons) Should result in around 20 mini blinis. 65 g standard flour 35 g buckwheat flour A large pinch of baking powder 2-3 pinches of salt 150 mL kefir 30 mL water 1 egg ½ tsp. honey
Preparation of the dough Mix 65 g standard flour, 35 g buckwheat flour, a large pinch of baking powder and 2 to 3 pinches of salt in a bowl. Measure 150 mL kefir and 30 mL water together in a beaker. Mix well with a fork. Separate the egg. Add the yolk, togehter with a small amount of honey (< ½ tsp.) to the kefir mix. Also mix well with fork. Add everything to the flour and stir to a smooth dough. Beat the egg whites until stiff - good if you have a food processor ツ. Add to the dough and stir well.
Frying the mini blinis Heat up large pan (medium-high). Coat the pan very thinly with butter. Using a tablespoon, place several round blobs of dough as far apart as possible in the pan and bake until the top no longer looks 'wet'. With a spatula carefully turn them around and check the colour. The blinis shouldn't get too dark. Then fry the second side until desired colour is reached. Put aside and repeat the steps until all dough is gone.

American Pancakes

Preparation You'll need: A large pan A medium-sized bowl
Ingredients for the pancakes (for 2 persons, makes approx. 10-12 pieces) 135 g flour 12-15 g baking powder 3 pinches salt 240-250 mL buttermilk 1 Egg 40 g butter Trimmings Bacon (slowly fried in pan until cross and brown) Apple sauce Marmelade Classic and important: Maple syrup Whipped cream 150 ml cream (at least 30% fat) and 9 g icing sugar Before preparing the whipping cream put cream and whisk into freezer for 10 minutes. Put cream and sugar into bowl. First mix cream and sugar on low speed, after 1 minute go to maximum speed to whip the cream until stiff (takes several minutes). Don't whip for too long, only until the whipped cream reaches the right consistence. Maybe some butter to spread on the pancakes
Preparation Melt 40 g butter in microwave. Give 135 g flour, 12-15 g baking powder and 3 pinches of salt into a bowl, mix well. Add 1 egg, 40 g melted butter, whisk carefully while adding 240-250 mL buttermilk in several steps. To bake the pancakes, heat up pan (medium-high). Spread a small amount of butter with kitchen paper then give just under half a ladle of dough into the pan and let it bake until the top is not looking 'wet' anymore. With a spatula check carefully on one side if the pancake is ready to be turned, it should not be a problem. Now bake the other side until it's brown, then repeat all steps until all the pancakes are made. In a large pan one can do 2 or even 3 at the same time.

Morel Sauce

 

 

Sauce for poultry (with white wine) or beef (with red wine)

Preparation time around 20 Minutes

Preparation You'll only need: Small pot with lid Small pan
Ingredients (for 2 persons) 20 g dried morels 150 mL milk 25 g chopped shallots 1 Tbsp. butter 2 Tbsp. Cognac 200 mL white wine (for poultry) or red wine (for beef) 150 g Crème Fraîche 2 Tbsp gravy thickener for dark sauce (in Germany I'd buy Mondamin Fix Soßenbinder)
Preparation Cover and simmer the morels in 150 mL milk in a small saucepan for 15 minutes, while... Finely chop a shallot; 25 g are needed. Sweat this in 1 Tbsp butter in a pan, add 2 Tbsp Mondamin and stir. Deglaze with 200 mL wine, stir vigorously and simmer for 3 minutes. Add 2 Tbsp cognac and simmer for another 3 minutes. Add 150 g crème fraîche, stir well, season with salt and pepper. Tip the morels with the milk through a fine sieve, collect the milk in a small bowl. Add the morels to the sauce together with the strained milk, stir the sauce and keep warm.

White fish with coconut cream

Something quick... If you get deep-frozen fish and take it out of the freezer one day in advance, put it into the fridge to thaw, the rest should be done within half an hour.

Preparation You'll need: A pan with lid
Ingredients (for 2 persons) A white fish, e. g. Pangasius (Swai), ca. 400 to 450 g. 1 to 2 onions, depending on size 1 can of coconut cream (400 mL) 2 cloves of garlic 1 to 2 thai chilis 1 small courgette 1 bag of parboiled rice (125 g) 90 mL lemon juice (1½ - 2 lemons) 1 tsp. curcuma 1 bay leaf Some salt Some clarified butter (such as Indian ghee)
Preparation Cut 1-2 onions into rings. Heat the clarified butter in a frying pan and sauté the onions over a medium heat. Meanwhile, first quarter 1 small courgette lengthways, then cut into small, not too thin, pieces, press or finely chop 2 cloves of garlic. Chop 1-2 Thai chillies into small pieces. Add everything to the onions and sauté for a few more minutes. Add 400 mL coconut milk, 1 bay leaf and 1 tsp turmeric, stir well. While that is heating... Wash the fish and cut into bite-sized pieces. Add together with the loose rice (tip in from bag if necessary). Add a little salt. Cover and simmer over low heat for approx. 15 minutes (also depending on the cooking time of the rice!). Squeeze the lemon, add the juice, stir briefly, season with salt.