- Cooking at the table
No problem! Here you can set up a new password.
If you don't get an e-mail with your access data, please make sure that you have already registered with us. As soon as you are registered, you can login with your e-mail address and your password.
In case you still have problems logging in, please turn to us by e-mail: email@example.com
Free delivery from CHF 80.-
01. January 2014
Preparation time: 35 minutes
Cooking time: 60 minutes including hazelnut pastries
Melt the butter in the pan, add onion and ginger and sweat on low heat for approx. 1 minute without colouring. Dust with plain white flour, de-glaze with cold chicken stock, coconut milk and apple juice, bring to the boil whilst stirring, and allow to simmer lightly for approx. 30 minutes.
Then purée the soup in the liquidizer or with a hand-held blender and pass through a sieve. Season the soup to taste with freshly ground salt & pepper, lemon juice and cayenne pepper.
Shortly before serving stir in the whipping cream and pour into soup bowls. Warm up the cinnamon milk (do not boil) and foam up with small hand-held blender/milk foamer. Divide the cinnamon foam between the soups and serve immediately with the lukewarm nut pastries.
Per person cut out 2 puff pastry strips measuring 12 x 1 cm, spread one side with egg yolk and sprinkle it with ground hazelnuts.
Shape puff pastry sticks with both hands and bake until golden-brown in a pre-heated oven at 180°C.
The nut pastries can easily be prepared in advance and reheated in the oven shortly before serving.
Increase the quantity of powdered cinnamon according to taste. Decorate the cinnamon foam shortly before serving with a little powdered cinnamon. The powdered cinnamon can be replaced by Christmas biscuit spice.