Recipes

Invented recipes

Here you find videos and written out recipes from some of my invented recipes.

Berni Pasta

Stuffed mushrooms

These mushrooms are barbecue compatible (just put a tin foil on top while barbecuing on medium heat) and can also be eaten cold.
temperature for the barbecue should be so, that you can only hold you hand over the heat for 3 seconds

(amounts are gut feeling, so I cannot tell)
mushrooms, big

for the stuffing:
rosemary
garlic
whisky
honey
balsamic cream
salt and pepper
cheese (parmesan, feta, gruyere or whatever tasty thing there is), grinded
olive oil

– remove “stems” from mushrooms and chop finely
– mix chopped stems with everything and add a bit of whisky
– stuff into mushrooms
– approx 20 min at 200°C in oven
– (you can add before finished a layer of cheese on top and some more balsamic cream)

 

Sheep Cheese

This is also barbecue compatible (just put a tin foil on top while barbecuing on medium heat for a long time approx 1h) and can also be eaten cold.
temperature for the barbecue should be so, that you can only hold you hand over the heat for 3 seconds

(amounts are gut feeling, so I cannot tell)
1 feta block ca 250 g (make sure that you have real sheep cheese)

oregano
basil
thyme
salt and pepper
olive oil
2 garlic
1 large onion
1-2 peppers (red, green, yellow)
4 small tomatoes
olives

– put oil in heatproof pot and add thee cheese block
– add salt, pepper and the herbs
– press garlic onto the feta and distribute evenly on the cheese
– add finely sliced onion (half-) rings
– add chopped olives, peppers and tomatoes
– add again salt, pepper, herbs
– approx 45 min or longer at 200°C in oven / on barbecue

Mousse au chocolat

This is my go on Mousse au chocolat.
The recipe is for a pretty big bowl (will be dessert for approximately 8 persons)
5 eggs
500 ml cream (high percentage)
3 bars (100 g) of dark bitter chocolate (more than 70%)
Orange marmalade
– separate egg white and yolk.
– whip the egg white until stiff.
– whip the cream until stiff.
– melt slowly the chocolate in a microwave or better in a bowl put in a pot of warm water.
– let cool a bit.
– add the egg yolk to chocolate and mix
– add one or two spoons of orange marmalade and mix
– add the stiff cream and mix carefully (with a hand mixer)
– add the stiff egg white and mix carefully
– Let rest in the fridge at least half a day.
Has to be consumed within 1-2 days, because of the raw eggs.

Abatzder

This is a recipe popular in Bavaria. Hearty and serves as a side dish with bread and bear.
400 g cream cheese
200g Camembert or St Albray (more intense taste, but heavier)
200-250 g butter
1 onion or spring onion
paprika powder sweet
pepper
– cut everything into small pieces and mash together with a fork or with your hands