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Red cabbage salad with orange, date and goat's cheese

March 13th, 2018 | main dishes

Usually red cabbage goes with roasted duck and goose? Oh no! As a salad, red cabbage is definitely underestimated. In this recipe, red cabbage enters into an exotic liaison with oranges, dates, nuts and goat’s cheese. Red cabbage new style:

Red cabbage salad with orange, date and goat's cheese

Red cabbage salad with orange, date and goat cheese

600 g red cabbage, finely cut
coarse sea salt
knead thoroughly with the salt and leave for at least 10 minutes
2 big oranges
cut out the fillets, save the juice, squeeze out the rest
2 red onions
cut into rings
60 ml fruity vinegar (e.g., blackberry or orange vinegar)
80 g brown sugar
bring orange juice with onions, vinegar and sugar to a boil, allow to cool
80 g of pecan or walnuts
chop very roughly, roast in a frying pan without fat
120 g of dates
cut into rough pieces
mix nuts, red cabbage, dates with orange juice marinade
salt
pepper from the mill
1 ts of sugar
season, add
40 ml hazelnut or almond oil
mix with the salad and add half of the orange fillets
150 – 200 g goat's Camembert
cut into slices
1 TS chopped mint
arrange orange slices and mint on the red cabbage salad

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December 8th, 2017 | recipes

The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…

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May 15th, 2018 | main dishes

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March 11th, 2018 | main dishes

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