Recipes

Ingredients for 4 servings (200 g cheese per person):

• 600 g bread
  
• 2 cloves of garlic
  
• 400 g gruyère cheese, coarsely grated (or: any spicy hard cheese)
  
• 400 g vacherin cheese from Fribourg (or: any spicy extra hard cheese)
  
• 2 tbsp corn starch
  
• 350 ml white wine
  
• 1 small glass of kirsch liquor (to taste)
  
• freshly ground pepper, nutmeg, paprika
  

Preparation:

1. Cut the bread into bite-size chunks.
   
2. Cut the garlic clove in half and rub the inside surface of the caquelon (a heavy pot for the melted cheese) with the two pieces.
   
3. Add the grated cheese to the caquelon and allow the cheese to melt slowly.
   
4. Mix the corn starch and the white wine and add to the melted cheese.
   
5. Bring to a slow boil over a medium flame, stirring constantly.
   
6. Finely chop up the garlic and add it to the cheese, along with the kirsch liquor.
   
7. Season the fondue to taste with pepper, nutmeg and paprika.
   
8. Place the caquelon on the table over a fuel burner (medium flame) to keep the cheese hot.
   

Ingredients for four servings:

• 800 g potatoes
  
• 20 g parmesan cheese
  
• 2 rosemary twigs
  
• 1 heaping teaspoon of powdered paprika
  
• 1 level teaspoon salt-pepper mixture
  
• 4 tablespoons olive oil
  

Preparation:

1. Clean, peel and halve the potatoes.
   
2. Pre-heat the oven to 220 °C/430 °F.
   
3. Put the paprika, together with the salt, pepper and the rosemary twigs, into a bowl. Add the potatoes and mix everything thoroughly.
   
4. Space the potato pieces evenly on a baking sheet that you have covered with a sheet of baking paper.
   
5. Check the potato pieces after about 20 minutes to see if they are soft.
   
6. Sprinkle the grated parmesan cheese over the potatoes shortly before you remove them from the oven.
   

Ingredients for approx.1 liter:

• 7 lemons
  
• 30 g ginger
  
• 150 g cane sugar
  
• 750 ml water
  
• 1 bunch fresh mint
  

Preparation:

1. Cut and juice the lemons.
   
2. Remove the skin of the ginger and grate finely.
   
3. Place the lemon juice, grated ginger, cane sugar and boiling water into a jug – stir well.
   
4. Pour into glasses and decorate each one with a stem of fresh mint.
   

Ingredients for 4 servings:

• 16 chicken wings
  
• 2 tbsp vegetable oil
  
• 2 tsp salt
  
• ¼ tsp ground pepper

For the glaze:

• 3 tbsp sweet chili sauce
  
• 3 tbsp soya sauce
  
• 1 tsp dark sesame oil
  
• 1 small jalapeño pepper
  
• 1 clove garlic, minced
  
• ½tsp finely chopped fresh ginger
  
• 1 tsp sesame seeds
  

Preparation:

1. Clean the chicken wings and pat them dry.
   
2. Place them, along with the oil, salt and ground pepper, into plastic bag and then let them marinate for about 30 minutes.
   
3. During that time you can prepare the glaze. Remove the seeds from the jalapeño pepper and then cut it into small pieces. 
   
4. Put the chili sauce, the soya sauce and the sesame oil into a small bowl and then add the finely chopped ginger and garlic. Mix well.
   
5. Grill the marinated chicken wings for about 10 minutes on each side. As an alternative, you can fry the chicken wings on both sides in a hot frying pan.
   
6. Now brush the chicken wings with the glaze and put them back on the grill, covered, for about 10 minutes. You can also bake them in the oven at 160 °C (320 °F).
   
7. Just before serving, briefly roast the sesame seeds in a frying pan and then sprinkle them over the cooked chicken wings.

Ingredients:

• white chocolate
  
• dark chocolate
  
• milk chocolate
  
• small plastic beakers (4 cl )
  
• wooden spoons

To decorate:

• chopped nuts
  
• pistachios
  
• pink peppercorns
  
• candied fruit
  

Preparation:

1. Place the flour and sugar in a large bowl. Spread the butter in small pieces throughout the mixture. Add an egg and a dash of salt. Mix these ingredients by hand until your dough has an even consistency.
2. Cover the dough with plastic wrap and place it in the refrigerator for at least one hour to rest.
3. Grease the pie form and then place the rolled out dough over the bottom of it. Trim any excess dough. Lightly puncture the dough several times with a fork. Pre-heat the oven to 200° C (390° F).
4. Cut the apples into pieces and spread them evenly across the dough.
5. Put the cream, milk, the remaining eggs, sugar and vanilla sugar into a large bowl and mix thoroughly. Pour this mixture evenly over the pieces of apple and then bake at 200° C (390° F) for 35 – 40 minutes.
    
   

Ingredients:

• 250 g buttermilk
  
• 150 g sunflower oil
  
• 1 egg
  
• 125 g honey
  
• 450 g type 550 wheat flour
  
• 150 g sugar
  
• 1 pinch of salt
  
• 1 teaspoon gingerbread spice
  
• 1 packet of baking powder (16 g)
  
• 100 g walnuts
  
• 100 g coarsely chopped (couverture) chocolate (you may also use leftover chocolate, for example, chocolate Easter bunnies or Father Christmases)
  

Preparation:

1. Whisk together buttermilk, sunflower oil, honey, and egg in a bowl. In a second bowl, thoroughly mix flour, sugar, salt, gingerbread spice, and baking powder using a whisk.
   
2. Mix walnuts and coarsely chopped chocolate with the dry ingredients. Then gently fold the dry ingredients into the liquid ingredients using a silicone spatula or wooden spoon. Important: to ensure that the muffins turn out with a light and airy texture, do not overmix and opt for a whisk rather than a hand mixer.
   
3. Cut small parchment paper squares (approx. 13 x 13 cm). Use a large spoon to place small dough portions of 110–120 grams each onto the center of each parchment paper square. Then place each paper square into a muffin mold.
   
4. Preheat convection oven to 175 degrees Celsius and bake approx. 25–30 minutes (alternatively, use top and bottom heat at 185 degrees Celsius).