Recipes

10 people:

Pancake wrap:
200 g wheat flour (approx. 1 3⁄4 dl)
2 dl milk
4 eggs
2 dl beer
2 tbsp finely grated orange peel (unsprayed)
30 g butter - melted
1 tsp coarse salt
50 g butter - for frying

Filling:
- Strawberry jam

- 500 gr Mascarpone
½ l whipping cream
1 organic lemon - only the finely grated zest is used
½ vanilla pod
1 tbsp icing sugar

- 100 gr almonds
100 gr dark chocolate
Almonds and chocolate are coarsely chopped.

- 2 bk strawberries

10 people:

Cucumber-melon soup:
3 cucumbers
2 galia melons
a little icing sugar
1 lemon
mint leaves

Chocolate fondant:
150 g dark chocolate
150 g butter
75 g sugar
60 g flour
8 egg yolks
3 egg whites 

Semi-frozen white chocolate mousse:
225 g white chocolate
4 dl whipping cream
8 egg yolks
75 g cane sugar

10 persons

Rice porridge:
½ l whole milk
75 g porridge
150 g finely chopped, crumbled almonds
25 g sugar
a little salt

Almond cream:
5 pasteurised egg yolks
5 leaves of husblas
½ l whipping cream
75 g sugar
100 g light chocolate
½ dl Amaretto (Italian almond liqueur)

16 pcs.

50 g yeast
4 dl milk
1 large egg
½ tsp. salt
1½ tsp. cardamom
1 tbsp. sugar
zest of 1 orange
675 g wheat flour
1 beaten egg for brushing

10 people:

Pie crust:
250 gr flour
135 gr sugar
35 gr chopped almonds
1 egg
200 gr butter

Almond paste:
175 gr chopped almonds
125 gr butter
300 gr sugar
4 eggs
1 dl whipping cream
75 gr flour

Rhubarb:
400 gr sliced rhubarb

Crumble:
50 gr marzipan
25 gr brown sugar
25 gr sugar
85 gr oatmeal
65 gr butter

10 people:

Rhubarb compote:
600 gr ordered, sliced rhubarb
50 gr water
150 gr sugar
1 vanilla pod

Cream:
5 dl coffee cream
30 gr corn flour
50 gr sugar
2 egg yolks
1 vanilla pod

Cream:
2.5 dl of lightly whipped cream

Crumble:
50 gr chopped hazelnuts
50 gr butter
50 gr flour
50 gr brown sugar

10 people:

Base:
150 gr Digestive biscuits
60 gr melted butter
20 gr icing sugar

Cheesecake:
60 gr icing sugar
60 gr egg yolks
200 gr neutral cream cheese
1 lemon
2 leaves of gelatine
2,5 dl whipping cream

Rhubarb jelly:
60 gr rhubarb
60 gr strawberries
60 gr water
½ tsp. vanilla
70 gr sugar
3 leaves of gelatine

10 people:

400 g cherries without stones
2 small eggs
75 g sugar
2½ dl crème fraiche 38 %
zest of 1 lemon

Dough:
150 g wheat flour
2 tbsp icing sugar
100 g cold butter
2 egg yolks
25 g finely chopped hazelnuts

1 cake for about 10 people:

Bottoms: 2 pcs.

200 g dark chocolate
170 g soft butter
170 g sugar
2 tsp. vanilla sugar
6 egg yolks
2 tbsp. flour
65 g breadcrumbs
grated zest of 1 orange
2 tbsp. Grand Marnier
8 egg whites

CREAM:

¾ l whipping cream
1½ vanilla pod
75 g icing sugar
5 bl. gelatine
5 egg yolks
150 g Amarena cherries in pickle

Serves 10:

Dough:
210 g flour
115 g sugar
30 g chopped almonds
¼ dl eggs
170 g butter

Pumpkin puree with marzipan:
250 g hoiki pumpkin
100 g marzipan
100 g sugar
2 eggs

Pumpkin cream:
200 g pumpkin puree
100 g honey
4 dl cream
1/3 vanilla pod

For 10 people:

20 apples, peeled and cored
½ dl water
500 g sugar
1 vanilla pod
200 g butter
10 dl coarsely rolled oatmeal
½ l lightly whipped cream
½ l currant juice
7½ leaves of gelatine soaked in cold water

10 people:

White chocolate mousse:
300 g white chocolate
4 pasteurized egg yolks
2 pasteurized egg whites
3 leaves of gelatine
5 dl cream
zest of 2 oranges

Lemon cream:
½ dl lemon juice
3 whole pasteurized eggs
45 g sugar
25 g butter
1 leaf of gelatine

Curd syrup:
3 dl water
½ dl white balsamic
200 g sugar
lots of cress

Meringue:
½ dl pasteurized egg whites
50 g sugar
¼ vanilla pod

10 people:

Make the day before serving.

Consommé
10 cleaned rhubarb
1 vanilla pod, split
1 l water
3 dl sugar

Vanilla parfait:
1.5 dl sugar
8 pasteurized egg yolks
1 bunch chopped fresh mint
1 l cream, lightly whipped
seeds of 1 vanilla pod

Ingredients:

10 persons

1.5 kg fresh strawberries
500 g sugar or as needed
100 fresh tarragon leaves

1 l. whole milk
100 g sugar
6 egg yolks
70 g Maizena
seeds from a vanilla pod or vanilla sugar
whipping cream

100 g hazelnut flour
100 g butter
100 g flour
100 g brown sugar

For 10 people:

Beer bread:

250 g dark rye bread without seeds and crust
100 g ordinary lager
175 g water
40 g dark syrup
80 g melted butter
50 g porter
flake salt

Applesauce:

1 tsp. grated organic lemon peel
2 pinches cardamom
1.5 dl water
6 large sour apples (peeled and cut into large cubes)
150 g cane sugar
seeds of a vanilla pod

Mascarpone cream:

250 g Mascarpone
50 g crème fraîche 38%
2 pasty egg whites (stiffly beaten)
2 pasty egg yolks
100 g sugar
2 puffs of gelatine (soaked in cold water for 10 min)
seeds of a vanilla pod

10 persons

1 l whipping cream
1 vanilla pod
2 eggs
6 egg yolks
180 g sugar
150 g cane sugar
10 portion molds that can hold approx. 1.5 dl.

10 people:

500g cleaned rhubarb cut into pieces of about 2 cm.
1 pie dish of 26 cm. Ø

Shortcrust pastry:

100g flour
50g sugar
25g finely chopped almonds
1 small egg
70g butter

almond paste:

75g finely chopped almonds
50g sugar
1 egg
½ dl whipping cream
35g flour

Crumble:

50g marzipan
25g brown sugar
25g sugar
50g oatmeal
50g butter

10 persons

½ dl cognac
½ dl coffee liqueur
25g cane sugar
25 g Mascarpone
50g creme fraiche 38%
2 eggs
100g sugar
20 bl. gelatine
2-3 tbsp. Nescafé
12-15 Savoyard biscuits (ladyfingers)
cocoa for garnish
1 serving dish approx. 20x30 cm

For 10 people:

5 eggs
3 egg yolks
80 g sugar
275 g dark chocolate
275 g butter
40 g flour

Chocolate mousse cake with marzipan and a sour twist. Serves 10 people

The cake is made up of 5 layers, so allow plenty of time to make it.

Mazarin base
150 g good marzipan
100 g sugar
65 g soft butter
1 dl tempered egg

Mix the marzipan with the sugar until smooth and add the soft butter a few times. Finally, eggs are stirred in several times to a homogeneous mass.
Grease a springform pan with a diameter of 20 cm and put baking paper in the bottom. Bake at 170 degrees for 10-15 minutes. You can also use an oblong cake pan.

Crispy cornflakes base
90 g nougat
20 g white chocolate
40 g cornflakes

Melt the nougat and white chocolate together and mix in the cornflakes until smooth. Spread on the cold mazarin base and cool completely.

Lemon curd
75 g past. egg yolks
65 g sugar
60 g lemon juice
110 g butter

Egg yolks, sugar and lemon are alloyed (slowly heated) to 82 degrees in a water bath with constant stirring, cooled to 35 degrees, then the butter is blended into a homogeneous mass. Spread the mixture on the cornflakes base.

Caramel mousse
110 g caramel chocolate melted
(e.g. of the brand Callebaut, which can be bought online - buy plenty, it tastes fantastic)
1.5 pcs. past. egg yolk
1.5 tbsp. icing sugar
2 soaked leaves of gelatine
1 tbsp. cream
3 dl lightly whipped cream

Melt the chocolate gently. Whisk the egg yolks with the icing sugar. Melt the gelatine in a saucepan with 1 tbsp. cream and stir it quickly into the egg mixture. Then stir in the warm melted chocolate to a homogeneous consistency. Finally, fold the lightly whipped cream into the chocolate mixture. Spread the chocolate mousse in the springform pan or oblong mold and refrigerate.

Coconut mousse cake for 10 people.

Coconut base
100 g coconut flour
100 g egg white
100 g icing sugar
100 g melted butter

Mix all ingredients into a homogeneous mass and spread the mixture into a springform pan or an oblong shape with baking paper on the bottom. The recipe is suitable for a springform pan measuring 20 cm in diameter. Bake at 170 degrees for approx. 10 - 15 min or lightly golden, cool completely.

Pumpkin candy
75 g pumpkin seeds
75 g good nougat
0.5 dl water and 0.5 dl sugar boiled to a syrup - cool to room temperature

Marinate the pumpkin seeds in sugar syrup for ½ hour, strain the sugar syrup and bake the seeds crispy for 7 - 11 min at 170 degrees.
Mix the slightly cooled pumpkin seeds with melted nougat and spread in an even layer on the coconut base. Cool the base completely.

Schwartzwalder Kirschtærte for 10 people.

Chocolate bases
100 g dark chocolate min 57% (melted)
85 g soft butter
85 g sugar
1 tsp. vanilla sugar
3 egg yolks
1 tbsp. flour
30 g breadcrumbs
Peel of 1 orange
4 egg whites
Kirsch liqueur (sprinkled on the baked base)

Mix the butter, vanilla sugar and half of the sugar until creamy. Add the egg yolks one at a time and stir. Add the chocolate and stir until smooth.
Stir in the flour, breadcrumbs and orange zest until smooth. Finally, whip the egg whites stiff with the rest of the sugar and fold into the cake mixture.
Bake in a springform pan or in an oblong shape with baking paper in the bottom at 170 degrees for approx. 15-20 min. and cool completely.

10 persons

Biscuit base:
200 g oat biscuits
50 g almonds, lightly toasted
125 g soft butter

Crème with rum:
3 leaves of gelatine. Soak in cold water.
6 tbsp. rum
1 lime, use both the grated zest and the juice
200 g cream cheese e.g. Buko
200 g crème fraiche 38 %
100 g icing sugar
2.5 d lightly whipped cream
Whip crème fraiche, icing sugar, cream cheese and lime zest with an electric mixer until fluffy.

Marshmallow with chocolate and pistachios:
1 ps large marshmallows (there is not enough chocolate for the whole bag)
1 ps salted pistachios, shelled and chopped
400 g dark chocolate

Frozen strawberry daiquiri for 10 people:
10 cl. white rum
the juice of 1 lime
10 frozen strawberries
1 tbsp. icing sugar
4 dl crushed ice cubes

Buy fresh berries to decorate with.

10 people:

2 pineapples
1 dl good dark rum
30 fresh raspberries

10 pasteurized egg yolks
10 tbsp. icing sugar
1 vanilla pod
Leaves from 3 mint stems
1 l whipping cream