Tasty, fruity, special and beloved recipes we reveal to you here every now and then.
1 small Hokkaido pumpkin, washed, seeded and cut into approx. 1 cm cubes (there should be 200-300 g)
300 g mixed minced meat
100 g crème fraîche
500 g gnocchi ready-made
200 g mozzarella
20 g tomato purée
250 ml vegetable stock
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tsp curry powder
A little oil for frying
Salt and pepper
fresh basil for garnishing
Sauté the onion and garlic in the pan with the oil.
Add the minced meat and fry well so that small crumbs of minced meat are formed. Add the tomato paste and fry briefly. Season to taste with salt, pepper, curry and chilli so that it does not taste too sloppy after adding the gnocchi.
Pour in the vegetable stock and remove all the roasted substances from the pan ,add the diced pumpkin and mix well,steam for approx.8min with the lid closed.
Preheat the oven to 200°C (convection or top and bottom heat).
Then add the crème fraîche and the gnocchi to the minced meat mixture and mix well.
Pour the contents of the pan into a baking dish and spread the sliced mozzarella over the top.
The pumpkin gnocchi casserole must now be baked for approx. 15-20 min.
Arrange on plates with fresh basil plucked and garnish with whole leaves.
Delicious and quick to make!
Have fun cooking
125 g ground nuts
250 ml water
125 g butter
200 g flour
1 tsp baking powder
1 pinch of salt
Springform pan with 28 cm diameter
250 g butter (room temperature)
700 ml milk
2 sachets vanilla custard powder á 100 g
5 tbsp. sugar
Bring water and butter with a pinch of salt to the boil in a large saucepan. Add the flour to the boiling liquid and stir vigorously with a wooden spoon until it forms a lump (approx. 1 min).
Leave to cool and stir the eggs into the no longer hot mixture, one at a time, and add the baking powder.
Preheat the oven to 180 degrees.
Line the springform pan with baking paper. Alternatively, grease the springform pan and dust with flour.
Divide the dough into 2 halves and spread 1 part in the springform pan (do not smooth) and bake for approx. 20 min until golden brown. Do the same with the second part and let them both cool down. .
Make the custard as indicated on the packaging. However, use the above quantities and leave to cool.
Whip the butter and stir in the cooled custard by the spoonful and add.
Now spread all the custard over one base in a springform pan. Turn out the second cake layer and place it on top of the custard (smooth side up) and press down lightly so that the spaces between the layers are filled with custard.
Then place the cake with the springform pan in the fridge for approx. 2 hours. Now it can be removed from the springform pan, dusted with icing sugar and served.
Have fun baking