All Posts By Sofie Jaeger

Peach seduction

Posted on 1 min read

Did you know that the very first fruit eaten on the moon during the Apollo 11 mission was a peach? Or that the peach is 2.6 million years old – one of the oldest fruits ever? Never mind – we’re “just” using it for a cake today. Without using an oven at all.

Peach cake on white background
Peach cake on white background
Peach seduction
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All animal products can be replaced with plant-based alternatives.
Servings
1 cake
Passive Time
2 hours
Servings
1 cake
Passive Time
2 hours
Peach cake on white background
Peach seduction
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Rating: 0
You:
Rate this recipe!
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All animal products can be replaced with plant-based alternatives.
Servings
1 cake
Passive Time
2 hours
Servings
1 cake
Passive Time
2 hours
Ingredients
For the base
For the cream mixture
For the peach sauce
Servings: cake
Units:
Instructions
  1. For the base, crush the biscuits in a mixer or with a spoon. Warm the butter and mix with the almonds and biscuits. Pour the dough into the cake tin and flatten. Chill briefly.
  2. For the cream mixture, mix the crème fraîche, sour cream, lemon juice and the two sugars. Prepare the gelatine according to the instructions on the packet. Stir the prepared gelatine mixture into the cream mixture. Then whip the cream until stiff and fold into the mixture. Chill for at least 1 hour.
  3. For the fruit layer, wash the peaches, remove the pits and puree with the lemon juice until smooth. Prepare the gelatine according to the instructions on the packet and stir into the mixture. Spread the peach mixture over the cake and refrigerate for at least another hour.
  4. Finally, the cake can be garnished with peach slices.
Recipe Notes

Get all the ingredients you need at Farmy!

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Intense wild garlic salt

Posted on 1 min read

Fancy some spring seasoning? Here we introduce you to our wild garlic salt, which also makes a great gift. It is very easy to make and goes well with a variety of dishes.

Wild garlic salt
While garlic salt in a jar
Intense wild garlic salt
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While garlic salt in a jar
Intense wild garlic salt
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Ingredients
Servings:
Units:
Instructions
  1. First wash and dry the wild garlic well.
  2. Put the salt and the wild garlic in a blender and blend until the salt has turned green.
  3. Now preheat the oven to 60 degrees.
  4. Spread the salt on the baking paper.
  5. The wild garlic salt must now remain in the oven for approx. 1-2 hours. Stir it with a fork every now and then to make it dry faster.
  6. Allow the wild garlic salt to cool completely before filling the preserving jar.
Recipe Notes

Get your ingredients at Farmy!

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Grapefruit bars

Posted on 1 min read

Often we don’t really pay attention to grapefruits – but these citrus fruits have a lot to offer! They contain vitamin C, B vitamins, potassium, calcium, iron and magnesium, and the bitter substances stimulate digestion. Today we are making delicious grapefruit bars.

Grapefruit Bars on a white plate
Grapefruit bars on a plate
Grapefruit bars
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Ingredients for a 26 cm cake tin or another baking tin measuring 23x33 cm
Servings
4 people
Servings
4 people
Grapefruit bars on a plate
Grapefruit bars
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Ingredients for a 26 cm cake tin or another baking tin measuring 23x33 cm
Servings
4 people
Servings
4 people
Ingredients
For the base
For the top
Servings: people
Units:
Instructions
  1. Preheat the oven to 175 °C.
  2. For the base: Mix all the ingredients in a bowl and knead into a dough.
  3. Line the baking tin with baking paper and press the dough into the tin. Bake for approx. 18-20 minutes until golden brown.
  4. For the mixture: Mix together the eggs, flour, sugar and the fruit juice alternately while stirring. Finally, add the grapefruit zest. The mixture is very runny, but it will firm up as it bakes, so don't panic.
  5. Once the base is baked, pour the mixture directly on top and place in the oven for a further 20 minutes.
  6. Then let the bars cool completely and freeze for about 1-2 hours. Cut into pieces and eat. If you have any left over, keep them in the fridge.

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Aargau carrot cake

Posted on 1 min read

Beta-carotene, which is found in abundance in carrots, not only ensures a beautiful complexion, but is also known to support our eyesight. It can be converted by our body into vitamin A, which is needed, among other things, for light-dark vision. Today we are baking a delicious Aargau carrot cake.

Slice of an Aargau carrot cake, entire cake in the background
Slice of an Aargau carrot cake, entire cake in the background
Aargau carrot cake
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All animal products can be replaced with plant-based products.
Servings
1 cake
Servings
1 cake
Slice of an Aargau carrot cake, entire cake in the background
Aargau carrot cake
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All animal products can be replaced with plant-based products.
Servings
1 cake
Servings
1 cake
Ingredients
For the dough
For the frosting
To decorate
Servings: cake
Units:
Instructions
  1. Preheat the oven to 175 °C. Grease a square tin (approx. 20x25 cm) or small springform tin and dust with flour.
  2. Mix flour, almonds, sugar, baking powder, baking soda and cinnamon in a bowl. Whisk together the oil, milk of choice and vinegar in another bowl.
  3. Mix the dry and wet ingredients together with the grated carrots thoroughly, but not for too long.
  4. Pour the batter into the dish, smooth it out and bake for 35-40 minutes. To prevent burning, cover towards the end of the baking time if the cake gets too dark.
  5. Leave the carrot cake to cool. Meanwhile, prepare the frosting with icing sugar, cream cheese and lemon zest. Cool again briefly.
  6. Spread the frosting on the cooled cake. Cut into pieces and decorate with marzipan carrots, chopped pistachios or nuts as desired.
  7. The cake should be well chilled when serving and can be stored in the refrigerator.

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Jerusalem artichoke soup

Posted on 1 min read

Fancy a creamy, nutty soup with healthy crisps? Try our Jerusalem artichoke soup!

Jerusalem artichoke coup with crisps
Jerusalem artichoke coup with crisps
Jerusalem artichoke soup
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Servings
2 people
Servings
2 people
Jerusalem artichoke coup with crisps
Jerusalem artichoke soup
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Servings
2 people
Servings
2 people
Ingredients
Servings: people
Units:
Instructions
  1. Peel the Jerusalem artichoke and cut into pieces. Set aside 50 g in slices.
  2. Melt the butter over medium heat. Peel and finely dice the shallot and add to the pot, sauté for 3 minutes. Peel and finely chop the garlic and also add to the pot.
  3. Add the Jerusalem artichoke, vegetable stock and bay leaf and bring to the boil. Reduce the heat and simmer for about 15 minutes.
  4. Remove the bay leaf and finely puree the soup with a hand blender. Add the cream while stirring and season to taste with salt and pepper.
  5. Fry the Jerusalem artichoke slices in olive oil for 4-5 minutes on each side until golden brown. Remove from the pan and drain on kitchen paper.
  6. Serve the Jerusalem artichoke soup with chips and basil.

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Flammchueche with Onion Rings and Bacon

Posted on 1 min read

A delicious tarte flambée with a thin layer of crème fraîche, spices, bacon and onion rings, all on a crispy home-made pastry! Today we show you how to make your own tarte flambée easily.

Flammchueche with Onion Rings and Bacon
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Servings
2 people
Servings
2 people
Flammchueche with Onion Rings and Bacon
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Servings
2 people
Servings
2 people
Ingredients
For the dough
For the toppings
Servings: people
Units:
Instructions
  1. For the dough, combine all ingredients in a bowl and knead by hand until smooth. Leave to rest for 30 minutes.
  2. Preheat the oven to 250 °C (tap and buttom heat).
  3. In the meantime, peel the onions and cut them into very thin slices.
  4. Divide the dough into 4 parts and roll out each part very thinly. Brush with crème fraîche, place the onions and bacon on top and season with salt and pepper.
  5. Bake in the oven for about 10-12 minutes, let cool briefly and enjoy with a glass of wine!

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