One day before eating, mix the yoghurt, sugar, vanilla sugar and lemon. Whip the cream until stiff and fold into the yoghurt mixture. Line a sieve with a clean tea towel and place in a larger bowl. Pour the mixture into the sieve and refrigerate overnight. The next day, turn the yoghurt mixture out of the sieve onto a plate. Arrange the prepared fruit decoratively around the yoghurt bombe.
1 can of condensed milk, sweetened, approx. 400 ml.
250g digestive biscuits
75g butter, melted
280ml whipped cream Cocoa powder, optional
Boil the unopened condensed milk can in water for a good 2 hours. Make sure that the can is always fully covered with water, or else it may explode! Under no circumstances should the can be opened before or during boiling. Afterwards, let the can cool down completely before opening.
Crumble the biscuits (using a freezer bag and rolling pin) and mix the crumbs well with the melted butter. Arrange the biscuit mixture on a large plate/flat dish or similar and press it down to form a base (approx. 0.5 – 1cm thick). The base needs to set in the fridge for about 1 hour.
When the base is firm, spread the toffee (the contents of the cooked condensed milk can) on top, then the peeled and sliced bananas. Finish with the whipped cream, slightly sweetened if desired. Dust with sieved cocoa powder. It tastes better if the pie rests for a few hours.
1 avocado 1 mango 2 spring onions 2 tomatoes ½ chilli pepper 4 prawns, cooked.
For the dressing:
1 clove of garlic 4 Tbsp olive oil 2 Tbsp lemon juice 2 Tbsp orange juice Salt and pepper
For the dressing: Dice or crush the garlic clove very finely and sauté in the oil (do not brown). Whisk the cooled garlic oil into the lemon and orange juice mixture, season with salt and pepper.
Note: Keep four thin slices each of avocado, mango and tomato for garnishing! Sprinkle avocado with lemon.
Peel the avocado and mango, finely dice the flesh. Mix with the dressing immediately.
Wash and cut the spring onions into fine rings.. Remove the seeds from the tomatoes and chilli pepper and also cut them into fine cubes. Fold everything in carefully, season with salt and pepper. Arrange on plates with the help of garnishing rings. Place a prawn on top of each. Garnish with the reserved fruit and vegetable slices.
Chill the apple juice and sparkling mineral water!
Put the teabag in a pot and pour approx. 150 ml of boiling water over it and let it steep for 5 minutes. Remove the bag and allow the tea to cool.
Cut the honeydew melon in half and remove the seeds. If possible, use a melon scoop to cut small balls out of the flesh and fill them into a punch bowl. If you don’t have a melon scoop, cut the melon into small, bite-sized cubes.
Pour the chilled apple juice, lemon juice, raspberry syrup and mallow tea over the melon balls and stir very gently. Then fill an ice cube tray with the punch liquid and freeze.
Close the punch bowl tightly and chill for 1 to 2 hours. Before serving, fill the punch with well-chilled mineral water and add the ice cubes.
3 eggs 25 ml olive oil 125 g mozzarella a little pepper ½ tsp salt herbs to taste.
For the topping:
200 g spread (paprika & chilli peppers) 16 slices of cold cuts, cut very thin 4 leaves iceberg lettuce or leaf lettuce some paprika powder, sweet, smoked
Preheat the oven to 175 °c. Line a baking tray with baking paper.
To make the dough, mix the eggs and olive oil in a tall bowl. Cut the mozzarella into small pieces and add. Blend everything very finely with a hand blender. There should be no lumps left. Add salt and pepper and, if you wish, very finely chopped herbs (e.g., basil, parsley, herbs de Provence, but also carrot herb or kohlrabi or Romanesco leaves).
Immediately pour onto the baking tray and spread the mixture very thinly all over the tray. Place in the oven and after about 4 minutes, poke holes in the pastry sheet with a fork (the pastry will curl over time). Repeat after 2 minutes if necessary (where it bulges). Bake for a total of 8 minutes.
Remove the tray, cut the pastry sheet into 4 pieces and leave the individual pieces to cool on a rack, this takes about 5 minutes.
Then cover the surface with your spread. Cream cheese also works. Place 4 thin slices of cold cuts evenly on each. Wash the lettuce leaf, pat dry well and place on top of the sausage slices. Season with paprika and roll. Other options are ham and cheese, vegetarian, chicken strips, paprika, tofu, mayonnaise, sour cream etc. There are no limits to your imagination. The dough pieces keep for about 4 days when stored in the fridge.