bulthaup

In a large measuring cup, mix together part of the cream and condensed milk. Add one tbsp. of mixture to each popsicle mold. Place in freezer for at least approx. 20 - 30 min.

Boozy chocolate and coffee popsicles

cream (divided)

condensed milk

coffee

Baileys Chocolat Luxe

3.5 oz milk chocolate

Mix together coffee, Baileys, more of the cream, and rest of the condensed milk mixture. Now, fill each popsicle mold almost to the top with Baileys mixture.

Roughly chop chocolate. Heat remainder of cream in a small saucepan over low heat, add chocolate, and stir until melted. Now, add chocolate to each popsicle mold. Close your popsicle mold and insert popsicle sticks. Place in freezer for approx. 4 – 6 h.

Remove from freezer and carefully hold popsicle mold under warm water to release popsicles. Enjoy with a glass of Baileys!

Ingwer in dünne Scheiben und Frühlingszwiebel in große Stücke schneiden. Knoblauch fein hacken. Schweinebauch in mundgerechte Würfel schneiden.

Geschmorter Schweinebauch

g Ingwer

Frühlingszwiebel

Zehen Knoblauch

Schweinebauch

g Zucker

l Wasser

EL Pflanzenöl

Chilis (getrocknet)

Sternanis

0.5 Zimtstange

Lorbeerblätter

g Sojasoße

TL Shaoxing-Reiswein

fermentierter Tofu

EL Stärke

Pflanzenöl zum Braten

Wok zu einem Drittel mit heißem Wasser füllen. Schweinebauch hineingeben, aufkochen und ca. 5 – 7 Min. kochen. Abgießen und beiseitestellen.

Pflanzenöl und Zucker in den Wok geben und bei schwacher Hitze 3 – 5 Min. kochen, bis der Zucker beginnt zu karamellisieren. Vorsichtig Wasser hinzugeben und das Karamell zu verdünnen. Karamell aus dem Wok nehmen und beiseitestellen.

Pflanzenöl auf mittlerer Stufe erhitzen, Schweinebauch zurück in den Wok geben und ca. 4 – 6 Min. kochen, bis das Fett ausgeschmolzen ist. Überschüssiges Pflanzenöl abgießen und Frühlingszwiebel, Ingwer, Knoblauch, Chilis, Sternanis, Zimt und Lorbeerblatt hinzugeben. Karamell zurück in den Wok geben und 1 – 2 Min. kochen, bis alle Zutaten gleichmäßig bedeckt sind. Anschließend Sojasoße, Reiswein,Tofu und Wasser hinzugeben. Auf niedriger Hitze ca. 1 – 2 Std. kochen, bis sich das Volumen um ca. die Hälfte reduziert hat und die Soße eingedickt ist. Zum Schluss Stärke und Wasser zu gleichen Teilen in einer kleinen Schüssel vermengen und anschließend unter die Soße rühren. Mit aromatischem Reis genießen.

https://player.vimeo.com/external/168205791.m3u8?s=a3b4c3e2f2988f197e9efd537ed00b11a853f9a5&oauth2_token_id=1198999172

Many people might know lemongrass as an ingredient popularized by Asian cuisines, but now you can find it in lots of supermarkets and use it in your own kitchen. Unlike its name, lemongrass has nothing to do with lemons in terms of taste or biology–it simply smells similar. When buying lemongrass, make sure to get the smaller stalks since they are more tender. Try lemongrass in your next curry or use it for fish and meat marinades, vinaigrettes, or in hot and cold drinks.

How to prepare lemongrass

lemongrass

You should always trim the base of the lemongrass stalks and peel and discard the hard outer layers. To use the lemongrass whole in stews, broths or drinks, crush the stalk with the back of a knife to release its flavor. You can also finely slice it into rings and add it to marinades, soups, or stir-fries. Pounding the lemongrass slices in a mortar will turn it into a sort of paste that you can use in curries, marinades, and desserts. For seasoning with lemongrass, finely mince the rings and freeze overnight. Enjoy!

https://player.vimeo.com/external/135869007.m3u8?s=e1702a16dff85371457ea2c1b28189666ef1dec4&oauth2_token_id=1198999172

Give this mildly spicy butter chicken a whirl! ✓ Overview of all ingredients ✓ Video-instructions ✓ Step-by-step photo ✓ Super delicious

Butter chicken in mildly spiced tomato sauce

chicken breasts

tomato paste

carrots

bell pepper

onion

garlic

ginger

scallions

tsp red curry paste

coconut milk

curry powder

tsp turmeric

tbsp garam masala

cashews

butter (melted)

yogurt

vegetable oil

salt

pepper

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

Add red curry paste and lightly roast. Stir occasionally to avoid burning.

Add chicken, onion, carrot, and bell pepper to saucepan.

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.

Garnish with green onions. Enjoy with potatoes, rice, or naan.

Clean oranges, put them in saucepan and cover with cold water. Cook for approx. 2 hrs., or until soft. Set aside to cool.

Orange-almond cake

oranges

almonds

eggs

sugar

0.5 tsp baking soda

1.25 tsp baking powder

confectioner's sugar

Pre-heat oven to 170°C/340°F. Quarter oranges and remove seeds. Blend oranges with a hand blender in a large bowl, including skins. Add eggs and blend until smooth. In a separate large bowl, mix together ground almonds, sugar, baking soda, and baking powder. Add to wet ingredients and blend until batter is smooth.

Pour cake batter into a greased and parchment-lined cake pan. Bake for approx. 45 - 50 min. at 170°C/340°F.

Remove cake from oven and place on a wire rack to cool before turning cake out of pan. Dust with confectioner’s sugar before serving and enjoy!

A marble cake in bundt form with a smooth chocolate glaze.

Marbled coffee cake

butter

confectioner’s sugar

flour

tbsp unsweetened cocoa powder

oz dark chocolate cake glaze

butter (for greasing)

flour (for dusting)

Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3 – 5 min., until stiff peaks form.

Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.

Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Next, evenly divide batter into two halves, add cocoa powder to one bowl, and mix well to combine.

Grease and flour bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 180°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. Then turn out onto a cooling rack.

Once the cake has cooled melt butter and chocolate glaze in a small saucepan over lowest heat for approx. 8 – 10 min. Stir until everything has melted.

Spoon chocolate glaze evenly over the top and leave to set. Enjoy!

https://player.vimeo.com/external/162837567.m3u8?s=a5dc8d76451844915aaee50785b63f3c10f36625&oauth2_token_id=1198999172

Adding another layer of design to a marble cake by baking it in a bundt pan. Enjoy!

Preheat oven to 170°C/350°F. Zest lemon, reserving some zest for garnish. In a stand mixer, combine egg, vanilla sugar, sugar, a pinch of salt and some of lemon zest. Squeeze in some of the lemon juice and beat until frothy.

Lemon cake with blueberries

lemons (divided)

vanilla sugar

tbsp baking powder

blueberries (divided)

In a small saucepan, melt butter over low heat. Once it is molten and at a lukewarm temperature, carefully beat into batter.

Set aside some of the blueberries for garnish. Use a little bit of flour to coat blueberries. Now add flour, baking powder, and coated blueberries to dough. Beat until ingredients are well incorporated.

Line a round baking form with parchment paper and pour in batter. Gently tap form on counter to release air bubbles. Place baking form into oven and bake for approx. 1 h 10 min. at 170°C/350°F until cake is golden brown and fragrant. Allow cake to cool for approx. 10 — 15 min. and then carefully transfer to a plate and let it cool fully.

For the icing, whisk together confectioner’s sugar and juice from the remaining lemon. Evenly spread over cake. Garnish with the remaining blueberries and remaining lemon zest.

Enjoy as a snack with a cup of coffee or for dessert!

https://player.vimeo.com/external/137339970.m3u8?s=d1d3f6a2847e0e54230ad5bb973634fd7ffc49ac&oauth2_token_id=1198999172

Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

White chocolate cheesecake

gelatin

water

chocolate cookies

tbsp butter

3.5 oz white chocolate

19 oz cream cheese

oz bittersweet chocolate

oz white chocolate (grated)

Place cookies into a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add white chocolate to the bowl, allow to melt, and then set aside.

Add soaked gelatin with the soaking water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat. Quickly add gelatin to white chocolate. Stir well to combine.

Add cream cheese to yogurt. Stir well to combine.

Add gelatin mixture to the mixture. Stir well to combine.

Pour cream into round baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

Melt the bittersweet chocolate in a double boiler. Set aside.

Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

Before serving, decorate the cake with the melted bittersweet chocolate and grated white chocolate. Enjoy with a cup of coffee or tea!

Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.

Tarte au citron

all-purpose flour

butter (cold)

water (ice-cold)

mascarpone

whipping cream

lemons

Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.

Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.

Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.

Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.

Serve dusted with confectioner’s sugar.

https://player.vimeo.com/external/144131423.m3u8?s=e8096d7407eeb302f885a0b8c5bee69e4603814f&oauth2_token_id=1198999172

Wonderfully creamy! If you like your desserts a bit sweet and sour, you should definitely try this recipe!

Backofen auf 220°C vorheizen. Baconstreifen auf einem mit Backpapier ausgelegtem Backblech verteilen. Sie sollten nicht übereinander liegen.

Knuspriger Bacon vom Backblech

Scheiben Bacon

Bei 220°C ca. 8 – 12 Min. backen bis die Baconstreifen knusprig sind. Überschüssiges Fett auf einem mit Küchenpapier ausgelegten Teller abtropfen lassen. Guten Appetit!

https://player.vimeo.com/external/256400128.m3u8?s=08b4b1269c63c5118c0a65452c4e461f0d88a8ad&oauth2_token_id=1198999172

Dice onion. Wash the leeks, then slice into rings.

German-style leek and cheese soup

17.5 oz ground beef

leeks

onion (white)

vegetable stock

oz melting cheese

oz crème fraîche

lemon zest

nutmeg

bread

Heat oil in a large saucepan set over medium-high heat, then add the ground beef and fry until browned. Add the onion and  leeks after approx. 2 min. Cook for approx. 5 min. more. Deglaze with vegetable stock, then let simmer for approx. 10 min.

Stir in the cheese and let melt. Stir in crème fraîche and boil again briefly.

Season the soup with salt, pepper, nutmeg, and some lemon zest to taste. Serve with a slice of fresh bread and enjoy!

Peel and chop garlic. Finely chop parsley.

Fettuccine Alfredo

fettuccine (fresh)

tbsp parsley

cream

Parmesan cheese

Melt some of the butter in a saucepan over medium-low heat. Add garlic and fry for approx. 1 min. Transfer cream to saucepan and season with salt and pepper. Simmer for approx. 3 min. or until slightly thickened. Stir occasionally. Add Parmesan cheese and remove saucepan from heat.

Bring water to a boil. Add salt and fettucine and cook until al dente. Drain cooked fettucine and add to the cream sauce. Toss to combine. Put the saucepan back on the heat, add chopped parsley and butter, and toss again to coat.

Add salt and pepper to taste. Serve with extra Parmesan cheese. Enjoy!

https://player.vimeo.com/external/226767640.m3u8?s=dd2099c539b44575a43c67f670630bacf7731a79&oauth2_token_id=1198999172

Mehl, Butter und Puderzucker in eine Küchenmaschine geben und kurz pulsieren. Einen Teil der Eier trennen. Eigelb sowie Eiswasser hinzugeben. Nur so lange pulsieren bis ein geschmeidiger Teig entsteht. Teig in Plastikfolie einwickeln und ca. 15 Min. kalt stellen.

Mehl

g Butter (kalt)

g Puderzucker

Eier

EL Wasser (eiskalt)

Zucker

Mascarpone

60 ml Sahne

Zitronen (Abrieb und Saft)

Butter zum Einfetten

Puderzucker zum Servieren

Tarteform mit Butter einfetten. Teig dünn ausrollen, in die Form legen. Bei Bedarf überstehende Ränder abschneiden. Teig in der Form weitere ca. 30 Min. kalt stellen.

Backofen auf 200°C vorheizen. Ein Stück Backpapier auf den Teig legen, mit Keramik-Backbohnen füllen und ca. 20 – 25 Min. blind backen. Aus dem Backofen nehmen, Backbohnen entfernen und abkühlen lassen. Ofentemperatur auf 180°C reduzieren.

Restliche Eier und Zucker in einer Küchenmaschine schaumig aufschlagen. Mascarpone, Sahne und Zitronenabrieb hinzugeben. Zitronen auspressen und einen Teil des Saftes hinzufügen.

Füllung in die Tarte geben und im vorgeheizten Backofen bei 180°C ca. 30 – 35 Min. backen. Aus dem Backofen nehmen und abkühlen lassen.

https://player.vimeo.com/external/144130012.m3u8?s=ea66b14180d0025e2ebfc61ec897195f87542efd&oauth2_token_id=1198999172

Wunderbar cremig! Wer auf die süß-saure Kombination steht, sollte dieses Rezept auf jeden Fall ausprobieren.

In a large mixing bowl, combine water, sugar, and yeast and set aside for 5 min., or until foamy.

Top 20 bulthaup recipes from across the web

The most viewed bulthaup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Boozy chocolate and coffee popsicle...

Geschmorter Schweinebauch

How to prepare lemongrass

Butter chicken in mildly spiced tom...

Orange-almond cake

Marbled coffee cake

Lemon cake with blueberries

White chocolate cheesecake

Tarte au citron

Knuspriger Bacon vom Backblech

German-style leek and cheese soup

Fettuccine Alfredo

Tarte au citron

Fig-walnut bread

Balkan ćevapi with roasted vegetabl...

Geschmorte Rinderbrust

Rhubarb raspberry crumble

Roasted persimmon salad with maple-...

Broccoli and Gorgonzola pizza

Schwarzwälder Kirschtorte

Top 20 bulthaup recipes from across the web

The most viewed bulthaup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boozy chocolate and coffee popsicle...

Geschmorter Schweinebauch

How to prepare lemongrass

Butter chicken in mildly spiced tom...

Orange-almond cake

Marbled coffee cake

Lemon cake with blueberries

White chocolate cheesecake

Tarte au citron

Knuspriger Bacon vom Backblech

German-style leek and cheese soup

Fettuccine Alfredo

Tarte au citron

Fig-walnut bread

Balkan ćevapi with roasted vegetabl...

Geschmorte Rinderbrust

Rhubarb raspberry crumble

Roasted persimmon salad with maple-...

Broccoli and Gorgonzola pizza

Schwarzwälder Kirschtorte

The most viewed bulthaup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine