Punpkin soup for 4 Personen

Ingredients:
300 g Pumpkin(200 g, geputzt)
20 g leek
20 g carrots
30 g butter
30 g four oder 50 g potato slices
1 l vegetable stock water with stock cube
1 egg yolk
50 ml cream
1 garlic toe
½ TL thyme
pepper and salt for seasoning
½ onion, sliced in fine stripes, browned in butter
40g smoked bacon, sliced in fine stripes and roasted

 Preparation:

Peel and slice the pumpkin in small cubes. Slice the leek and karotts in small cubes as well and roast them in oil with the pumpkin. Now add the flower or potatoes after that the vegetable stock. Bring to boil and let simmer for 30 minutes. When the pumpkin is tender mix it up with a blender, season with salt, pepper and thyme. 

Just bevore serving the soup whisk in the egg yolk and the cream. Garnisch with the onion and bacon stripes.

 Tip : you can as well garnish with some pumpkin seed oil.

Lasagne al radicchio

Ingredients:
350 g Lasagne dough

3 Radicchio-salad

100 g cream

120 g grated parmiggiano reggiano

100 g butter

50 g flour

½ l milk

Salt and pepper

Preparation:

Wasch the in small pieces cutted radicchio. Put in a pot together with the cream and steam for 10 minutes covered up.  Mix the radicchio together with the parmiggiano, salt and pepper. Prepare a béchamel sauce with the milk and flour. Put in a buttered casserole a layer of cooked lasagne sheets, then bechamel sauce and finish with the radicchio. Make more layers to finish the ingredients. The lasagne should look like a millefoglie.

Put the casserole into the oven at 200 C° and bake until golden.

Ready to serve.Garnish with some raw radicchio leave and balsamic vinegar.

"Schlutzkrapfen" Ravioli with spinach filling for 4 persons:

Ingredients:
Dough:
150 g rye flour
100 g plain flour
1 egg
50-60 ml warm water
1 TS Oil
Salt

Filling:
150 g spinach, kooked (300 g fresch spinach)
50 g onion, brunoise
½ toe of garlic, fine chopped
1 TS butter
100 g ricotta
1 TS Parmiggiano Reggiano, gratet
1 TS chive, fine chopped
Pepper and salt

To garnish:
Parmiggiano Reggiano
Brown butter
Chive

Preparation:
Dough:
Make a compact dough with all the igredients in a food processor. Allow the dough to rest in the fridge for 30 minutes.

Filling:
Blend the spinach very fine. Steam the onion and garlic in a little butter, add the spinach, let cool down. Add the ricotta to the spinach season with salt, pepper and parmiggiano. With a pasta maschine make thin stripes of the dough, then cut circles of 7 cm of diameter. Put on the dough some filling, water the circle a little so that it can stick together. Form half moons and press the ends together.

Kook the raviolis in salted water for 2 minutes, take them out and dispose some on a plate. Garnish the raviolis with grated parmesan cheese, brown butter and chive. 

Buckwheat cake

Ingredients:
250g butter
250 g sugar
250 g grated almonds
250 g buckwheat flour
6 egg youlks
1 TS baking powder

6 Egg whites

Vanillin

cowberry marmelade

Prepatation:

Put the butter 150g of sugar and 6 egg youlks in a food processor and beat until creamy. Beat the egg whites with 100g of sugar until stiff. Then fold the whites carefully in the yolk mass. Put the mass in baking dish and put in the oven for 45 minutes at 170 C°. Allow to cool down before cutting the cake two times horizontally.  Put on some cowberry marmelade between the layers.

Serve with whippin cream.

Tiramisu

Ingredients: 

3  Eggs
50 g sugar
250 g Mascarpone
200 g Savoiardi (Lady´s finger)
4  Espresso coffee 
egg liqueur and kokoa powder to garnish

Preparation: 

Seperate the yolks from the whites. Whisk the yolks in a food processor with 25 g of sugar and the mascarpone cheese until creamy.  Beat the whites with 25 g of sugat until you get a stiff mass. Add a glass of egg liqueur to the egg yolks and dann fold in the egg whites carefully.

Soak the Savoiardi with the coffee and line them into a rectangular mould. Cover with half of the cream, then add another line of Savoiardi and finisch with the rest of the cream. To finish dust with the cocoa powder.