2. Seminartag 2012/13

Fresh tomato soup with staring mozzarella balls
Lamb fried in the oven / Rigatoni with root beet and cauliflower
Amazing Technicolor® Dream Cake / Cup Cake

A saucerful of secrets - Fresh tomato soup with staring mozzarella balls

tomatensuppe cookuos 20121103Ingredients for 4 servings:
500 g ripe tomatoes
500 ml vegetable broth (water & 4 tbsp bouillon powder)
100 ml dry white wine
2 tbsp tomato purée
2 tbsp olive oil
2 small shallots
8 small mozzarella globules
4 pitted black olives
3 garlic cloves
1 tbsp sugar
1 thyme sprig
6 basil leaves
Fresh chives, coarse salt, freshly ground pepper, paprika, oregano
Get olive oil in a large pot and add medium heat. Add onions and garlic. Cook until they are glazed. Deglaze them with wine and reduce fluid. Add chunked tomatoes and oregano and sugar and turn up the heat until it boils and deglazes. Reduce the heat, and simmer gently until it thickens – about 45 minutes. Remove the herbs. Puree the soup until it's smooth. Season with salt and pepper.
For the decoration:
Use a toothpick to pierce each olive and insert a rosemary needle into each hole to make six legs. Insert two pieces of chive into the small hole at the end of the olive to make antennas.
some crawling insects on the soup plates, lost in time and lost in space: 2 olives, and 6 (for spiders use 8) rosemary needles. Scoop out a hole from each mozzarella and fill it with some pimiento-stuffed olives. Place two of them in the soup and one insect on edge of each soup plate.

The Lamb fried down in oven / Rigatoni with root beet and cauliflower

Ah 20121103 35webIngredients for 4 servings:
8 lamb chops (~60-70 g/piece)
400 g Pasta (Band-Noodles / Rigatoni)
2 small shallots
2-4 carrots
20 pea pods
½ cauliflower
2 root beets
coarse salt, fresh grounded pepper, sugar
How to prepare noodles and vegetables:
Wash veggies under water and slice carrots. Make small cubes of root beet (you may want to do this with & w/o gloves). Use separate pots! Stew carrots in butter, shallots and spices on low heat. Stew root beet same in a large pan. Cook cauliflower in richly salted water until it's "al dente". Boil noodles "al dente" ~ 8 min., split into two halves. Put one half put into a pan with root beet stir noodles until they get red. Prepare the other half of noodles with extra pure olive oil, so this will not bind color.
Hot to prepare lamb chops:
Mix crushed garlic cloves, thyme sprig, rosemary leaves, coarse salt and extra olive oil to a spicy marinade. Marinate lambs at room temperature for at least 30 minutes to 1 hour.
Preheat the oven to 190°C. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Fry lab chops until they are brown – for about 3 minutes each side. Put roast lamb chops in preheated oven to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter; cover and let rest 5 minutes.

Jasons Amazing Technicolor® Dream Cake / Cup Cake

kuchen cookuos 20121103Ingredients for 12 servings:
250 g flour
200 g sugar
200 g butter
2 eggs
1 1/2 tsp vanilla
150 ml milk
1 lemon (juice)
red, blue, green, and yellow food coloring
1 orange
50 g brown sugar
40 ml orange liqueur

Start with heating up the oven to 180 °C.
Mix sugar and butter (at room temperature) with a whisk in a large bowl until it's creamy and fluffy. The mixture should have a light color. Stir in eggs and flour slowly. Make sure that each is thoroughly stirred in. Mix in vanilla and the juice of the lemon. Stir in 1 tablespoon of milk at a time and add grinded lemon paring; stir thoroughly after each added tablespoon. Divide the mixture evenly into six smaller bowls.

Add food coloring in this manner: Bowl I 8 drops red, Bowl II- 8 drops yellow, 4 drops red -> orange, Bowl III- 8 drops yellow, Bowl IV 8 drops green, Bowl V- 8 drops blue, Bowl VI 8 drops blue, 4 drops red -> purple. Mix well until the colors are evenly distributed.
Line up the muffin pan with muffin cups. Starting with purple, spoon the dough evenly into each muffin cup spreading slightly. Continue layering with blue, then green, then yellow, then orange, then red. Bake the dough for 20 minutes at a temperature of 180 °C.
In the meantime met brown sugar with a little piece of butter, deglaze with orange juice an liqueur until you get a gooey syrup. Serve cakes with caramelized orange juice.
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