Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables one after the other on a sieve, squeeze out. Squeeze the vegetables again with kitchen paper and put them back in the bowls. Mix the vegetables with 1 teaspoon breadcrumbs.
Express gelatine, dissolve. Add 2-3 tablespoons of cream cheese cream to the gelatine. Stir the gelatine mixture into the rest of the cream. Place 1-2 tablespoons of cream on the crumb bases and chill for approx. 10 minutes. Spread a thin layer of radish on top, add 2-3 tablespoons of cream and chill for approx. 10 minutes. Repeat with other vegetables, finishing with a layer of cream. Refrigerate the tartlets for approx. 2 hours.
To serve, cook the egg for about 10 minutes in boiling water until hard, quench with cold water, peel and slice. Serve tartlets garnished with egg slices and cress.
Flat bread with feta and dates
Ingredients for 8 portions
12 dried and pitted dates
100 g walnut kernels
250 g flat bread
250 g creamy feta
8 tsp liquid honey
8 tsp olive oil
4 stems thyme
baking paper
preparation
Preheat oven (electric stove: 225 °C/Circulating air: 200 °C). Line a baking tray with baking paper. Cut the dates into slices. Coarsely chop the nuts. Cut bread into approx. 24 slices (à approx. 1⁄2 cm thickness).
Brush the bread slices with feta and place on the baking tray. Sprinkle with dates and nuts. Sprinkle with honey and oil.
Bake in the hot oven for 3-5 minutes. Wash the thyme, shake dry and remove the leaves from the stems. Sprinkle the breads au gratin with thyme.
Vitello Tonato Mushroom
Ingredients for 18 pieces
2 cans (185 g each) tuna fillets without oil
100 g capers
1 small onion
5 stalks parsley
100 g sour cream
salt and pepper from the mill
1 small red pepper
8-10 slices (approx. ½ cm thin) white bread
8-10 slices roast beef cold cuts
8-10 thin slices turkey breast cold cuts
Caper apples to garnish
preparation
Drain the tuna and capers. Peel and chop the onion. Wash parsley, shake dry and chop. Puree the tuna, 2⁄3 capers, onion, parsley and sour cream with a hand blender. Season to taste with salt and pepper.
Clean, wash and finely chop the peppers. Stir into the tuna cream with the remaining capers. Cut out approx. 18 circles (approx. 5 cm Ø) each from white bread and cold cuts.
Cover half of the bread with roast beef, the others with turkey breast. Pour the cream into a piping bag with a perforated spout. Spray on half of the bread approx. 3⁄4 of the cream. Place the rest of the sandwiches on top. Garnish with the rest of the cream and caper apples.
Bread pralines with sheep's cheese filling
Ingredients for 4 portions (24 pieces)
1/2 bunch flat parsley
1 glass (340 g) grilled paprika in brine
1 pack (180 g) sheep's cheese light
4 slices (à approx. 40 g) egg white bread
12 thin slices (10 g each) of cottage ham
4 tomatoes
1 tbsp + 1 tsp olive oil
salt and pepper from the mill
preparation
Wash the parsley and pluck the leaves. Put some aside for the salsa. Drain the paprika. Put aside 100 g paprika for the salsa. Cut sheep's cheese, bread and paprika into 24 rectangles of equal size (approx. 1.5 x 6 cm). Cover the bread with cheese, parsley and paprika. Cut the ham in half lengthwise and wrap the pieces of bread in 1/2 slice each.
For the salsa, wash the tomatoes, quarter them, remove the core and dice the flesh. Dice the rest of the paprika as well. Finely chop the parsley. Mix parsley, tomatoes and paprika with 1 tablespoon olive oil. Season to taste with salt and pepper.
Heat 1 teaspoon of oil in a coated pan. Fry the bread pralines for about 2 minutes over medium heat while turning. Remove from the pan and drain. Arrange the bread pralines on a plate. Salsa will do.
Tuna tartar on pumpernickel with lime salsa
Ingredients for 15 pieces
250 g tuna fillet
2 cloves of garlic
3 shallots (30 g each)
3 tsp olive oil
salt and pepper from the mill
1 organic lime (juice)
10 chives stalks
2 tomatoes
1 lime
15 slices of Party Pumpernickel
preparation
Wash the tuna and cut into very fine cubes. Peel the garlic and shallots, cut into very fine cubes and add half each to the tuna. Add 2 teaspoons oil, season with 1 teaspoon lime juice, salt and pepper. Cut 5 chives stalks into very fine rings and add half to the tartare.
For the salsa, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix the remaining garlic and shallots cubes with 1 teaspoon of oil, the remaining lime juice and chives rolls. Add tomato cubes, except 1 teaspoon, to the salsa.
Peel the lime so that the white skin is completely removed. Using a sharp knife, remove the fillets between the skins and, except for a few to garnish, add to the salsa. Season to taste with salt and pepper.
Tatar on pumpernickel. Garnish with tomato cubes, lime fillets and chives. Pour the salsa into a bowl and serve with the pumpernickel snacks.
Beef strips on Polentatalern with yoghurt-garlic dip
Ingredients for 20 pieces
250 ml milk
50 g butter (or margarine)
150 g polenta (corn semolina)
2 hip steaks (à approx. 180 g)
salt and pepper from the mill
1 tbsp oil
6-7 stems thyme
4 cloves of garlic
200 g whole milk yoghurt
6 cherry tomatoes
aluminium foil
preparation
Bring milk, 250 ml water, 1 teaspoon salt and 50 g fat to the boil. Stir in the polenta and leave to swell for 10 minutes. Still hot, spread on 1/3 of a baking tray (32 x 39 cm) lined with baking paper and allow to cool.
Wash