Slowly heat the raw cane sugar, chocolate, 30 milliliters of water and salt in a saucepan and stir until the sugar is dissolved as completely as possible. Place all the ingredients except the hazelnuts in the blender and mix until creamy.Finally, incorporate the ground hazelnuts and the chocolate -Pour the walnut cream into glasses.Tip: if you finally chop 50 grams of real Piedmont hazelnuts in the blender and incorporate them, the experience walnuts are also crispy. Take the cream out of the fridge 15 minutes before tasting it. It tastes best between 18 and 20°C and spreads perfectly.
Plain and hearty: liver sausage
Liver sausage can be stored in jars for up to six months. (Source: Kay Bach) You need these ingredients for six 250 milliliter glasses: 750 g veal liver 400 g fatty bacon 1 onion 1 level teaspoon allspice ground ginger white pepper 1/2 teaspoon coffee ground cloves Sea salt 40 g butter 40 g wheat flour 300 ml milk 2 eggs Clean the calf’s liver and cut it into pieces the size of a goulash, cut the fatty bacon into small pieces cubes.Pass the two alternately through the meat grinder fitted with the fine disc.Peel the onion, dice it and pass it through the fine disc of the meat grinder again with the cooked liver bacon. For the first basic seasoning, add the spices according to the quantities and a Mix a level teaspoon of salt with the mixture of liver and bacon. Cover and let sit for 30 minutes. For the fluffy sausage tenderness, you now need a roux. To do this, melt the butter over medium heat and stir in the flour so that the two come together to form a viscous mass. Add the milk in portions of 100 milliliters each, this will break up the lumps. Stir after each addition of liquid until the roux has absorbed the milk. When the sauce has thickened, add salt and simmer for about a minute. Pour the sauce into a bowl and let cool, then stir in the eggs. Mix the sauce very carefully with the sausage mixture and season to taste. Preheat the oven to 200°C top/bottom heat. Fill the sausage mass in clean screw jars to a maximum of two centimeters below the rim, as it expands during cooking. Place the jars in a large baking dish, pour in as much cold water as possible then bake. When you see the water boiling after about 30 minutes, lower the temperature to 150°C. After two hours, the sausage is ready. Let the jars cool completely in the turned off oven.
Without flavor enhancers: potato chips
Potatoes, oil and salt – you don’t need more ingredients for delicious potato chips. (Source: Kay Bach) For approximately 500 grams of potato snack, you will need: 500 g potatoes 3 l rapeseed oil sea salt Peel the potatoes and cut them into thin slices about three millimeters thick. Thoroughly wash the slices twice in a large bowl with plenty of cold water. Wipe with a large clean cloth Heat the rapeseed oil in a fryer to 160°C and brown the fries. Cooking times are considerably shorter than for fries. Fries turn light brown after only 2-3 minutes. Remove basket from grease, shake and drain grease well. When the fries are completely cooled, heat the fryer to 190°C and fry the fries a second time until they are evenly browned and crispy. It doesn’t take longer the second time you fry them. Drain, salt and serve immediately. fry again.
Not just for fries: ketchup
Homemade ketchup can be stored in the refrigerator for up to six months. (Source: Kay Bach) 150 g onions 2 cloves garlic 20 g fresh ginger 80 g raw cane sugar 1 teaspoon ground allspice 1/2 teaspoon ground cloves 100 ml peanut oil 1 level tbsp tamarind paste 100ml naturally cloudy apple juice 1l tomato passata fleur de sel freshly ground black pepper 40g cornflour a few dashes of Worcestershire sauce Peel the onions and chop them very finely diced Peel and finely chop the garlic, peel and grate the ginger. Melt the sugar in a large saucepan over medium-high heat until caramelized until golden brown. Add the onions and garlic and cook until the caramel has dissolved .Stir in the allspice, cloves and ginger and sauté briefly, then stir in the peanut oil and then the tamarind paste. Deglaze with the apple juice, bring to a boil and add the sifted tomatoes to the the pan, season with salt and pepper. Simmer uncovered for ten minutes, then purée with a hand blender. Adjust the cornstarch with 200 milliliters of cold water and stir into the sauce. Bring to the boil again and simmer uncovered for another ten minutes. Season with a few drops of Worcestershire sauce, salt and possibly a pinch of sugar. Pour into jars or small clean bottles to screw still very hot and seal.
Your own stirrer: mustard
Homemade mustard is usually a bit grainier, but just as spicy. (Source: Kay Bach) For 200 grams of mustard you need: 100 g of yellow mustard seeds 30 ml of white wine vinegar 1 teaspoon of sugar 6 g of sea salt Finely grind the mustard seeds Mix about 200 milliliters of water with vinegar, sugar and salt and pour over the mustard powder.Use an electric mixer at least Mix for five minutes until you obtain a smooth and creamy paste. If necessary, add cold water teaspoon by teaspoon until the desired consistency is obtained, stir again after 30 minutes. Don’t forget to taste. Please note: the mustard only develops its heat and aroma after 15 minutes at the earliest, leave to cover overnight then reduce to a purée in a blender. Pass the mustard through a sieve with a tablespoon and pour into screw top jars. Then store it in the fridge.Tip: Mustard is best about a week after it is made.
Alternatives to industrial food
The cookbook authors don’t believe in fearmongering about food additives. Nevertheless, some ingredient lists should make us vigilant, they think.