Stuffed Focaccia „Tricolore“

Ingredients (serves 6-8), dough: 500 g flour, 20 g fresh yeast, 1 teaspoon sugar, 2 teaspoons salt; Filling: 1 garlic clove, 1 tablespoons olive oil, 2 medium sized tomatoes, 200 g mozzarella, 1 handful rucola leaves, italian herbs (e.g. NOMU italian rub), salt

Preparation: Mix together all the dough ingredients with 260 ml warm water in a bowl and knead the dough until it‘s smooth and elastic. Place the dough in a bowl, cover with a damp dish towel and let it rise for 45 minutes in a warm place until it has doubled in bulk.

Put the dough on a lightely floured work surface and knead it again, then divide it in half. Round the halfs into balls and roll them into circles.

Crush the garlic clove and blend it with olive oil and a pinch of salt. Brush one dough circle with the garlic paste and sprinkle it with the italian herbs. Spread a layer of rucola over the dough, then a layer of sliced mozzarella and a layer of chopped tomatoes (remove the seeds). Season with salt.

Place the second dough circle on top of the filling. Press the edges of the dough together firmly to seal the two circles.

Cover the Focaccia again and let it rest for further 30 minutes. Bake in preheated oven at 220 °C for about 15 minutes.

Wine recommendation: Pure Rosé

Ingredients (for a round tarte form, 24 cm diameter) dough: 220 g flour, 80 g soft butter, 40 g sugar, 40 g cream cheese, 1 EL vanilia sugar, 1 small egg, salt; Cream: 120 g caster sugar, 2 eggs, juice and zest of 2 organic lemons, 100 g butter

Preparation: For the dough knead ingredients, then roll it out. Fit into the greased tart form and prick the base several times with a fork. Pre-bake in preheated oven at 180 °C for 10 minutes.

For the cream mix eggs with sugar to a creamy consistency. Add lemon juice and zest, and melted butter.

Pour in the lemon cream in the blind baked tarte shell, then continue to bake for further 15-20 minutes. Cool it for an our, so the filling will have firmed. Serve the tarte with fresh berries or ice cream (here yoghurt ice).

Ingredients (for a round tarte form, 24 cm diameter), dough: 240 g flour, 100 g cream cheese, 100 g soft butter, 1 small egg, salt; Filling: 3 medium sized potatoes, 20-25 pieces green asparagus, 3 small eggs, 150 ml double cream, 50 g grated cheese, grated nutmeg, salt, pepper

Preparation: For the dough knead the ingredients, then roll it out. Fit into the greased tart form and prick the base several times with a fork. For the filling boil the potatoes for 25 minutes, then peel and cut them into slices. Cover the bottom of the quiche with the potatoe slices. Trim the woody ends of the asparagus. Halve the asparagus and simmer for 5 minutes. Place the asparagus pieces in star shape on the potatoe slices. Mix the eggs with double cream. Add grated cheese and season with nutmeg, salt and pepper. Pour the eggs-cheese-cream over the vegetables in the baking tin. Bake in preheated oven at 180 °C for about 25 minutes.

Wine recommendation: Halbturn White

Ingredients: (serves 8-10) 16 slices of toast, 250 g whipped cream, 250 ml light mayonnaise, 400 g cream cheese, 1 tuna can, 300 g smoked salmon, 100 g shrimps, 3 cooked small eggs, caviar (or caviar substitute), 1/2 cucumber, 4 tomatoes, 1 organic lemon, dill to garnish, 1 garlic clove, salt, pepper

Preparation: For the white cream mix whipped cream with mayonnaise and cream cheese and season with salt. Put two thirds of the cream into the fridge. For the tuna cream puree tuna with garlic and 2 tablespoons of white cream and season with salt and pepper. For the salmon cream puree 150 g salmon with remaining white cream. Arrange layers of toast slices on a flat plate and cover alternately with tuna- and salmon cream. Finish with a layer of toast slices. Spread the white cream over the top and sides of the swedish torta. 

Now let your imagination run free! Decoration was made with remaining ingredients. 

Wine recommendation: Pure Rosé.

Ingredients: (serves 4-6) 50 g butter, 50 g flour, 200 ml milk, 4 separated eggs (M), 1 tablespoon maize starch, 80 g grated Alpine cheese, 80 g leek, chopped into fine slices, 1/2 teaspoon sweet paprika powder, 1/2 teespoon grated nutmeg, salt, pepper, piece of butter to grease the form(s)

Preparation: Grease baking form (or soufflé forms) with butter. Melt the butter, add flour and milk and simmer for about 3 minutes until the sauce is thick, stirring constantely. Put the pot from the oven and stir in the egg yolks. Add leek and cheese. Beat the egg whites in a bowl with a pinch of salt and starch until very stiff. Carefully fold in the beated egg whites into the egg and cheese cream. Try to retain as much volume as possible. Season with paprika, nutmeg, salt and pepper. Fill in the mixture into the form(s) and bake in preheated oven at 190° for about 20 minutes until the soufflé is golden and risen. Serve immediately with green salad and slices of dark bread.

Wine recommendation: Halbturn White.

Ingredients: (serves 4) 1-2 celery roots, approx. 10 slices of ham and cheese (e.g. Cheddar), flour, 2 eggs, breadcrumbs, 400 g peeled and cubed mealy potatoes, 400 g peeled and sliced carrots, 100 ml cream, salt, pepper, grated nutmeg, butter, cress to garnish

Preparation: Peel celery roots and cut in approx. 8 mm thick slices. Simmer for 15 Minutes in salty water and a dash of lemon juice. Slice celery pieces horizontally through the centre, leaving it joined at one end. Season the slices with salt and pepper and fill each of them with a slice of ham and cheese. Dip first in flour, then in beaten eggs and finally in breadcrumbs. Fry slowly in hot oil until golden brown.

For the mash simmer potatoes and carrots in 300 ml water and 100 ml cream for approx. 35 minutes until soft. Remove a part of the cooking water and reserve it. Puree potatoes and carrots and add cooking water on demand. Consistency should be creamy and not to soft. Season to taste with salt, pepper, nutmeg and a small piece of butter. 

Ingredients: (serves 6-8) approx. 280 g ready-made shortcrust pastry, 45 g butter, 45 g flour, 250 ml milk, 2 eggs, 250 g salmon fillets, 200 g grated cheese, dill, 1 spring onion, cayenne pepper, salt, dash of lemon juice, 1 lemon and sprigs of dill to garnish

Preparation: Line a medium-sized spring form with shortcrust pastry and place in fridge until required. Cut salmon fillets into cubes and puree pieces with a blender. Prepare a Béchamelsauce: melt butter and stir in cornflour, keep on stirring until mixture forms a paste. Slowly add milk, stirring. Beat the eggs and mix with salmon, grated cheese, finely chopped dill, finely chopped spring onion and lemon juice. Stir in Béchamelsauce. Season with salt and cayenne pepper. Pour the mixture into the pastry. Bake in preheated oven at 180 °C for about 40 minutes. Leave to cool a bit and garnish with slices of lemon and fresh dill.

Ingredients: (serves 4) 2 chopped onions, 400 g chicken, cut into bite-size cubes, 400 g pumpkin (butternut), 400 g canned tomatoes, chopped, 250 ml coconut milk, 2 tablespoons freshly grated ginger, 1 tablespoon coriander seeds, 1,5 tablespoons curry powder, 1 teaspoon chili powder, salt, olive oil, 1 handful of fresh coriander

Preparation: Fry onions and chicken with crushed coriander seeds in hot olive oil for 5 minutes. Add curry powder, chili powder, tomatoes and pumpkin. Simmer for 20 minutes at low heat. Add ginger and coconut milk and season with salt. Garnish with coriander and serve with steamed rice. 

Ingredients: (serves 4) 300 g risotto rice (Carnaroli), 450 g pumpkin, cut into  cubes, 1 chopped onion, 600 ml vegetable broth, white wine, olive oil, butter, 100 g parmesan, salt, pepper

Preparation: fry chopped onions lightly in olive oil. Add pumpkin to the onions, stir and deglaze with a shot of wine. Cook until the wine has evaporated. Add the unwashed rice (to ensure that nothing from the starch is lost) and stir until all rice grains are covered with olive oil. Pour in the broth, season with salt and pepper and simmer for about further 15 minutes. Finally season with grated parmesan and stir in a piece of butter. Serve with freshly grated parmesan. 

Ingredients: (serves 8-10) 400 g greaves, 600 g flour, 2 eggs, 125 g sour cream, shot of white wine, 30 g fresh yeast, 1 teaspoon sugar, 2 teaspoons salt, pepper, egg yolk, caraway

Preparation: Chop greaves and mix them with flour. Dissolve yeast with sugar in warm milk, knead the yeast-milk-sugar mixture with remaining ingredients (except egg yolk and caraway) to a smooth dough. Cover and let stand in a warm place for about an hour until dough has doubled in size. Knead the dough again, then roll out on a floured board until approximately 1 cm thick. Cut out biscuits of 3-4 cm diameter and place them on a baking tray covered with baking paper. Let stand for further 15 minutes, then coat the biscuits with egg yolk and sprinkle with caraway. Bake at 190 °C in preheated oven about 20 minutes until golden brown. 

Ingredients for about 12 vegetable patties: 250 g cooked brown lentils, 100 g dark flour, 100 g oat flakes, 1 big carrot, 1 piece of ginger, 2 cloves of garlic, 1 big spring onion, 1 red pepper, 150 g button mushrooms, 1 handful fresh herbs, juice of 1/2 lemon, 1 egg, salt, pepper, olive oil to fry

Preparation: Grate carrot and ginger, then chop remaining vegetables and herbs finely. Mix well with the rest of the ingredients. Add salt and pepper to taste. Drop spoonfuls of the mixture in hot olive oil and fry until golden brown on both sides. Serve in a roll on lettuce leaf with vegetables and sauce as desired.

Ingredients: (serve 3-4) 6 mealy potatoes, 1 egg yolk, 1-2 handful wheat flour, 1 pinch grinded nutmeg, salt, pepper, a few sage leaves, butter

Preparation: For the gnocchi dough cook the potatoes, peel them and squeeze them through a potato press. Knead potato mash with yolk and fold as much flour as to reach the consistence of smooth and good formable dough. Season with nutmeg, salt and pepper, then form with your hands about 1,5 cm thick rolls and cut them in about 1,5 cm thick pieces. Cook the dough pieces in boiling water until they rise to the surface, then skim them carefully. For the sage butter cut he sage leaves into strips and add it to melted butter. Briefly boil up, season it with salt and pepper and pour the sage butter over the gnocchi.

Ingredients: (serves 3-4) for the carp dumplings: ca. 300 g filets of carp, skinned, 1 small onion, 1 garlic clove, 2 tablespoons breadcrumbs, 400 g mealy potatoes, 1 egg yolk, 100 g flour, 30 g softend butter, 1/2 teaspoon grated nutmeg, salt, pepper, olive oil, for the fennel-cabbage: 400 g green cabbage, 2 fennel heads, 1 onion, 2 garlic cloves, 1 tablespoon fennel seeds, 150 ml vegetable stock, olive oil, salt, pepper, fennel greens, for the dillsauce: 50 g butter, 1 small onion, 1 tablespoon flour, 170 ml vegetable stock, 2 tablespoons sour cream, dill, salt, pepper

Preparation: For the carp dumplings cut the carpmeat into small pieces. Chop onion and garlic finely and sauté in olive oil until glassy. Add carpmeat and simmer for a minute, then remove from heat, mix with breadcrumbs and season with salt and pepper. Leave to cool, then form 8 little balls and put them in the fridge. Boil potatoes in their skins. Peel and pass through potatoe press while still warm. Let cool somewhat then add egg yolks, butter, flour, salt and nutmeg and blend the mixture to a smooth dough. Let stand for about 15 minutes. Shape potato dough into a long roll on floured surface. Cut into 8 slices and press each flat. Place a ball of filling onto each slice and shape dough around filling to form dumplings. In a large pot bring salted water to boil. Gently add dumplings and reduce heat. Simmer for about 12 minutes, until the dumplings swim to the surface. 

For the fennel-cabbage remove fennelgreens of fennel heads and put aside. Cut cabbage and fennel into fine slices. Roast chopped onion and garlic with fennel seeds and sugar in olive oil in a pan, then add vegetables and roast for further 5 minutes. Pour vegetable stock and simmer covered for further 10 minutes. Season with salt and pepper and stir in chopped fennel greens. 

For the dillsauce pluck dill from stems and chop finely. Sauté finely chopped onion in butter until glassy, then add flour and pour in vegetable stock. Simmer with dillstems further 10 minutes, then pass the sauce through a sieve. Stir in sour cream and chopped dill and season with salt and pepper.