My Recipes

Here you will find really
tasty recipes
and lots of inspiration

Soon you’ll be able
to send me your
great recipe ideas
too ...

All of my recipes
at a glance

Egg liqueur

egg yolks
200 g sugar

1 packet vanilla sugar

250 g cream
250 g Korn liquor

Egg liqueur

Not just for those occasions when Grandma comes to visit:
when you have something to celebrate,
this recipe guarantees a good mood!

Place the mixing attachment in the mixing container.
Put the egg yolks, vanilla sugar and sugar into the mixing container.
Tip: Reserve the egg whites. You can make delicious cookies with them.
Have a look at the “Wasp nests” recipe.
Set the timer to 3 min., cooking level 70 °C. Beat until foamy. Do not use the lid insert.
Add the cream and the Korn liquor. Stir for 3 min., cooking level remains at 70 °C.
Then pour the finished egg liqueur into a bottle.
5 min 3 min

Kiddy cocktails with peaches and lemon soda

Lemon syrup
Carbonated mineral water
12 organic lemons
5 peaches
300 g sugar
Powdered sugar

Kiddy cocktails with peaches and lemon soda

These make the kids feel all grown up.

Peel the peaches, remove the pits and dice the fruit. Set 1 peach aside for decoration. Place the peaches with the lemon juice and powdered sugar in the mixing container.
1 min. at level 1 and pulse 10x at the turbo level.
Place the purée in the refrigerator to chill.
Mix the lemon syrup at a 1:5 ratio. Pour the peach purée into a glass and fill with lemon soda.
For decoration: form peach balls using a melon baller.
- min - min

Pomegranate and mint with Prosecco

1 pomegranate (500 g)
20 stems of mint
Sugar
1 bottle Prosecco Spumante, very dry

Pomegranate and mint with Prosecco

Let’s drink to togetherness!
This prosecco drink is liquid love…

Make four cuts into the pomegranate at the stem; make the cuts in a square pattern, about 1 ½ cm deep. Pull the stem out. Press your thumbs into the hole left and break the pomegranate apart over the mixing container and remove the seeds.
It is okay if some of the section membrane ends up in the container, but do not allow the peel to fall in.
Cut a length of 1 cm from the 12 stems of mint; put the stems and leaves into the mixing container. Add 1 tbsp. sugar, close the mixing container and insert the transparent lid. Mix at level 4 for 40 sec. Strain the purée through a fine sieve.
Pour 2 – 3 tsp. of purée into a champagne flute and fill with Prosecco and add a stem of mint.
5 min 3 min

Mango lassi

3 ripe mangoes
1 lime
10 g ginger
200 g yoghurt (3.5 % fat)
Ground cardamom
Crushed ice
100 ml milk
Brown sugar

Mango lassi

Enchant your guests with flair from the Far East:
this drink is a fruity temptation.

Peel the mangoes and cut the fruit into pieces; reserve the juice and put it into the mixing container.
Squeeze the limes; then peel the ginger and cut it into thin slices.
Add the lime juice, cardamom, sugar, ginger, yoghurt, milk and crushed ice; set the timer to 1 ½ min. and purée the mixture at level 4.
10 min 2 min

Buttermilk Margarita

20 cl dark Tequila
12 cl buttermilk
Fresh squeezed lime juice
Fresh squeezed lemon juice
Agave syrup
Quince jelly
Crushed ice

Buttermilk Margarita

A new look for this mood-lifting firecracker.
And you’re the hero at the next party!

All ingredients should be chilled.
Place all of the ingredients in the mixing container.
Mix 30 sec. at level 4.
Serve the buttermilk margarita in a champagne goblet.
2 min 1 min