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

Panna cotta with strawberries

800 ml cream
60 g sugar
½ tsp. grated orange peel
2 vanilla beans
4 sheets of gelatin
250 g strawberries
2 tsp. sugar
1 bunch of mint

Panna cotta with strawberries

Goes with everything and always tastes great.
With this dessert, you can’t go wrong!
So let’s get going…

Insert the mixing attachment into the mixing container, add 400 ml cream and use the transparent lid insert. Set the timer to 1½ min., mixing level 1. After 30 sec., move to level 2.
Place the whipped cream in the refrigerator to chill.
Put 400 ml cream, 60 g sugar and the grated orange peel into the mixing container.
Cut the vanilla bean open lengthwise and add the entire bean to the mixture.
Set the timer to 15 min., cooking level 70° C. Soften the gelatin in cold water; after 15 min., set the timer to 3 min., cooking level 37° C. Squeeze the excess moisture out of the gelatin and add it to the mixing container.
Put the vanilla cream into a bowl and allow it to cool.
When the cream has set slightly, fold it in the whipped cream. Pour the mixture into the desired form(s) and chill for at least 8 hours.
Wash, dry and halve the strawberries and mix them with 2 tbsp. sugar.
Let the berries sit for 1 hour. During this time, finely chop the mint and add it to the strawberries shortly before serving. Briefly place the panna cotta pan(s) in a hot water bath, unmould them and serve with the strawberries.
5 min 15 min

Wasp nests

6 egg whites
1 pinch of salt
300 g sugar
250 g grated chocolate or dark chocolate
500 g slivered almonds (roasted)
approx. 130 baking wafers
Baking parchment

Wasp nests

These cookies not only look sharp –
they’re also irresistible.

Brown the slivered almonds in a pan at medium heat with no oil or fat. It takes quite awhile to cool them.
Coarsely break the chocolate and put it into the mixing container. Grind 10-12 sec. at level 4 until fine (break the dark chocolate into small pieces, 10 sec. at level 4).
Mix the cooled almonds together with the grated chocolate in a large bowl.
Place the mixing insert in the mixing container. Add 6 egg whites and mix without the lid insert for 8 min. at level 2.
After 1 min. add a pinch of salt and after 3 min., slowly pour in the sugar. Fold the creamy egg white mixture into the almond-chocolate mixture.
Place the baking wafers on a baking sheet lined with baking parchment and spread the mixture onto the wafers.
Bake the wasp nests in the pre-heated oven for approx. 30 min. at 130°-150°C (upper and lower heat, not convection).
Tip: Egg liqueur goes well with these cookies. To make it, reserve the egg yolks, find the egg liqueur recipe and get cracking!
5 min 16 min

Kirschenmichel cherry cobbler

750 g sour cherries
8 day-old buns
40 g butter
750 ml milk
70 g sugar
1 tsp. lemon peel
3 eggs
1 pinch of salt

Kirschenmichel cherry cobbler

Take a trip back to your childhood indulgences:
this cherry cobbler recycles
yesterday’s buns in a tasty way.

Pour the cherries into a sieve, allow them to drain wall and, if necessary, pat them dry.
Pre-heat the oven to 200° C.
Cut the buns into slices and put them into a bowl.
Cut the butter into small pieces and set aside.
Insert the mixing attachment into the mixing container, add the rest of the ingredients and insert the transparent lid insert.
Set the timer to 2 min., mixing level 1.
Pour the egg-milk mixture over the buns and allow it to soak in.
Grease a casserole form and add the ingredients in layers: first the bread, then the cherries. Finish with layer of bread.
Pour the rest of the egg-milk mixture over the layers and dot with butter.
Bake the cobbler in the pre-heated oven for approx. 35 – 45 min. at 200° C (upper and lower heat, not convection).
15 min 50 min

Almond crème with fried pineapple

200 g blanched almonds
400 ml cream
50 g sugar
100 g soft butter
150 g white chocolate couverture
150 ml milk
Grand Marnier
Salt
1 small pineapple

Almond crème with fried pineapple

Something new for a change:
this fruity combo will shake you out of your everyday rut.
A guaranteed energy boost!

Pour the cherries into a sieve, allow them to drain wall and, if necessary, pat them dry.
Brown the almonds in a pan at medium heat with no oil or fat.
Place the mixing attachment into position and add the cream to the mixing container.
Use the transparent lid insert and beat the cream at level 1 for 30 sec., and then at level 2 for 1 min. until peaks form.
Place the cream in a separate container.
Add the sugar to the mixing container and grind at level 2 for 20 sec.
Add the almonds and grind everything at level 1 – 4 for 10 sec.
Add the butter, the chocolate couverture in pieces, the milk and a shot of Grand Marnier. Don’t forget a pinch of salt.
Set the timer to 15 min., cooking level 37 °C. Purée at level 1 for 20 sec.
Fold the whipped cream into the almond mixture, pour it into glass dessert cups and chill for approx. 4 hours.
Peel the pineapple and cut it into slices that are 1.5 cm thick.
Heat the butter in a pan and fry the pineapple pieces until they are golden brown.
To serve them, stick them onto skewers and lay them over the glass dessert cups.
5 min 16 min

Baked bananas with mango compote

1 ripe banana
3 tbsp. agave syrup
½ tsp. ground cardamom
Butter

For the compote:


3 ripe mangoes
3 freshly squeezed oranges
1 tsp. grated lime peel
Pinch of salt

Baked bananas with mango compote

Ready to go on holiday again?
Take a dream vacation to faraway lands with this dessert…

Cut the bananas in half lengthwise, then cut them in two in the other direction.
Mix the agave syrup together with the cardamom.
Roll the banana pieces in the agave syrup and bake them in the butter until golden brown.
Here’s how to prepare the mango compote:
Peel the mangoes; cut 2 of them into large pieces and finely dice the other one.
Place the diced mango in the refrigerator to chill.
Put the mango pieces with the orange juice, grated lime peel and salt into the mixing container and set the timer to 15 min., cooking level 100° C.
Then purée for 1 min. at level 1.
Add the diced mangoes and allow the mixture to cool.
Then serve the bananas on the mango compote.
3 min 3 min

Vanilla-mascarpone crème with poppy seeds

60 g sugar
1 packet vanilla sugar
125 g mascarpone cheese
200 g full-fat quark
20 g poppy seeds, ground
1 egg yolk
½ tsp. grated lemon peel
1 vanilla bean
Seasonal fruit:
Strawberries in the summer,
plums in the fall or
even exotic fruits!

Vanilla-mascarpone crème with poppy seeds

When you serve this crème, Amor’s arrow is not far behind.
A heart-warming pleasure!

Zucker und Vanillezucker in den Mixtopf geben und 20 Sek. auf Mixstufe 4 pulverisieren.

Danach den Rühreinsatz aufsetzen.

Mascarpone, Sahnequark, Mohn, Eigelb, Zitronenschale + Vanillemark dazugeben. Hier den transparenten Deckeleinsatz verwenden. 10 Sek. auf Mixstufe 1 + 20 Sek. auf Mixstufe 2.

Die Creme in eine Schüssel geben und kalt stellen.

Zum Servieren Nocken abstechen und die Mousse mit Obst der Saison servieren. Das Obst kann gezuckert werden, muss aber nicht.

2 min 6 min

Apple cake with vanilla sauce


For the shortcrust pastry:
100 g blanched almonds
250 g flour
80 g brown sugar
1 pinch of salt
1 tbsp. yoghurt
1 egg
150 g butter

For the apple filling:
100 g blanched almonds
1 lemon
700 g apples
3 tbsp. agave syrup
50 g brown sugar
2 cl Grand Marnier
1 pinch of cinnamon
200 g powdered sugar
3 tbsp. warm water

For the vanilla sauce:
300 ml milk
40 g sugar
1 pinch of salt
4 egg yolks
1 vanilla bean
10 – 15 g cornstarch

Apple cake with vanilla sauce

Despair and heartache? One bite of this apple cake is all it takes to forget.
Even your mother will be amazed!

Put the almonds into the mixing container and chop at level 4 for 30 sec. (yields ground almonds).
Insert the mixing attachment and use the lid insert.
Add the flour, sugar and salt and mix at level 1 for 20 sec.
Add the yoghurt, egg and soft butter in pieces. Mix together at level 2 until a dough is formed. Remove the dough from the mixing container and add flour as needed to knead it into a ball. Form the ball into a roll, wrap in plastic foil and chill for 30 min.
Pre-heat the oven to 175° C (upper and lower heat, not convection).
Put the almonds into the mixing container and chop at level 3 for 15 sec. (yields slivers).
Place the slivered almonds into a bowl. Squeeze the juice from the lemon, quarter the apples, remove the cores; cut half of the quartered apples into thin slices.
Mix some of the lemon juice with the apple slices to prevent browning and add the mixture to the slivered almonds in the bowl.
Place the rest of the quartered apples in the mixing container. Add the agave syrup, sugar, Grand Marnier, cinnamon and the rest of the lemon juice and chop at level 2 for 20 sec.
Add the chopped apples to the apple slices and mix them together.
Place baking parchement in the springform pan and grease the edge with butter.
Remove the dough roll from the refrigerator.
Cut discs of dough from the dough roll and press them, one by one, into the form to line it with an even thickness of dough at the bottom and side of the pan.
Pour the filling into the form and distribute it evenly. Fold the edges remaining above the filling down onto the filling. Roll out the rest of the dough and use it to cover the rest of the filling.
Bake in the pre-heated oven for approx. 40 min. at 175° C (upper and lower heat, not convection).
Remove the baked cake from the form.
Mix 200 g powdered sugar together with 3 tbsp. warm water; use the mixture to glaze the cake. Allow it to cool.
Here’s how to prepare the delicious vanilla sauce:
It’s best to make the sauce when the cake is already in the oven. That way it won’t get cold before it’s needed.
Place the mixing attachment in the mixing container.
Put the milk, sugar, salt, egg yolk and the vanilla pulp and bean into the mixing container.
Set the timer to 10 min., cooking level 70 °C.
Stir the cornstarch together with the cold milk and add the mixture to the vanilla milk.
Set the timer to 3 min. and cook everything at cooking level 100° C.
Allow the finished sauce to cool somewhat and then serve with the apple cake.
5 min 60 min

Raspberry tart with pistachios

200 g frozen raspberries
80 g butter
125 g ladyfingers
100 g sugar
300 ml cream
1 packet instant gelatin
1 packet vanilla sugar
250 g cream cheese
1 packet chopped pistachios

Raspberry tart with pistachios

Let’s lighten things up…
With this summery raspberry tart you’ll beguile all of your guests – we promise!

Thaw the raspberries: separate 1/3 out to use for decorating and thaw the other 2/3 in a bowl. Melt the butter in a small pot, break the ladyfingers  and put them into the mixing container.
Pulse 5x at the turbo level and chop finely at level 4 for 20 sec.
In a bowl, mix the ladyfinger crumbs and melted butter together.
Snap the ring of a springform pan (ø 20 cm) onto the base.
Press the ladyfinger mixture evenly onto the based and place it in the refrigerator to chill.
Put 100 g sugar into the mixing container and mix at level 4 for 10 sec. Pour the sugar into a small bowl. Use the mixing insert and the transparent lid insert and beat the cream at level 1 for 30 sec., and then at level 2 for 1 min. until peaks form. Place the whipped cream in the refrigerator to chill.
Drain the raspberries in a sieve, add the juice together with the instant gelatin to the mixing container and mix at level 1 for 30 sec.; add the raspberries, sugar and vanilla sugar and mix at level 3 for 20 sec.
Add 200 g cream cheese and mix at level 2 for 1 min.
Put the raspberry crème into a bowl and fold the whipped cream into the raspberry crème.
Pour this mixture into the springform pan and spread it out flat.
The tart must be chilled for at least 5 hours.
When the tart is set, remove it carefully from the springform pan and garnish with the chopped pistachios and raspberries. Then serve immediately or put it back into the refrigerator.
10 min 15 min

Chocolate mousse

250 g sweet cream
200 g chocolate
80 % cocoa content
4 eggs
1 egg yolk
½ tsp. grated orange peel
75 g butter
2 tbsp. warm coffee
or warm water
1 pinch of salt

Chocolate mousse

A must for all chocoholics: thanks to James, this
highly desired classic is magically easy to make.

Insert the mixing attachment into the mixing container, add the cream and use the transparent lid insert. Beat at level 1 for 30 sec., and then at level 2 for 1 min. until peaks form and place the whipped cream in the refrigerator to cool.
In the same mixing container, chop the chocolate for 20 sec. at level 3.
Add the eggs, egg yolk, orange peel, soft butter, 2 tbsp. liquid (coffee or water) and a pinch of salt to the chocolate.
Set the timer to 5 min., cooking level 70 °C.
Then mix 1 min. at level 1.
Put the chocolate mixture into a cold bowl, allow it to cool somewhat, then carefully fold in the whipped cream.
Chill for at least 4 hours.
5 min 10 min

Strawberry ice cream with amaretti cookies

12 amaretti cookies
300 g frozen strawberries, unsweetened
60 g sugar
1 packet vanilla sugar
200 g cream
100 g crushed ice

Strawberry ice cream with amaretti cookies

Refreshingly fruity and sooo easy.
You will really enjoy this ice cream – and not just in the summer!

Set 4 amaretti cookies aside.
Place the rest of the cookies in the mixing container.
Pulse 3x at the turbo level.
Set the amaretti crumbs aside.
Place the strawberries, sugar, vanilla sugar, cream and crushed ice in the mixing container; mix 15 sec. at level 4. Use a spatula to scrape the ice cream mixture into a bowl; mix in the amaretti crumbs. Garnish each portion with an amaretti cookie and serve immediately.
The ice cream can also be prepared ahead of time and frozen, but then the amaretti crumbs do not remain crispy. To serve, take the ice cream out of the freezer ahead of time and mix in the amaretti crumbs.
1 min 20 sec