Photo: (C) Zabert Sandmann Verlag / Claudia G dke
Theresa Baumgärtner
Theresa shines over her ears. She wears a bright blue dress and has braided her hair into a wreath. It's her trademark, she grins. In one hand she holds tiny little raspberry financiers, in the other delicious mini-fruit tartlets. She tells us about "Theresa's Kitchen", a project that she loves with all her heart.
Theresa's great passion is cooking. And the baking. And that for over 20 years. The young woman likes to remember how she used to be surprised by her mum with a plate of rice pudding. "Rice pudding tastes best when pulled under the covers, my mom hid it and we had to look for it, " laughs the 26-year-old. Her eyes are lit. Enjoyment creates emotions. And Theresa creates enjoyment.
The best recipes are the simplest. Fast and uncomplicated - this is how the beautiful girl from Hamburg describes her delicious culinary delights. How she enjoys the treats best? Together with her friends - with an apple picnic by the lake or a tea party in the living room. This is also the case in the eight-part series " Theresa's Kitchen - Cooking with Passion". From the 2nd of November Theresa cooks enticing treats and tinkers magical invitation cards - every Sunday on NDR television.
Always with you: a pinch of cinnamon - in winter at least. And in the summer? A splash of lemon. Refreshing and sparkling - like the young woman herself. What else does she love? Goat cheese - in all variations. And shortbread. Most of all, the election Luxembourger raves about Russian Tea Cakes, a trilogy of walnuts, cinnamon and vanilla.
Strawberry cake or cheese bread? "In the afternoon a piece of cake and in the summer a tomato bread" raves Theresa. " Follow your heart " - a motto that Theresa Baumgärtner loves and lives - in her sparkling eyes and her delicious culinary delights. We are sure that having a zest for life would be called Theresa!
The book for the program " Theresa's Kitchen - Cooking with Friends" contains some 110 refined recipes that reflect Theresa's cuisine - young, creative and varied. In addition, numerous Dekotipps and anecdotes that invite you to dream. Available at Zabert Sandmann Verlag.
Theresa's Kitchen - cooking with friends
Grilled cheese sandwich with oven apples
Ingredients (2 sandwiches)
For the oven apples: 1 large apple (eg Elstar, Topaz), 1 dash of lemon juice, 1 red onion, 1 teaspoon brown cane sugar, 1/2 tsp cornstarch, Fleur de Sel
For the sandwiches: 1 tsp fresh thyme leaves, 20 g soft butter, fleur de sel, 4 large slices of farmer's bread, 1 g of grated cheese (eg cheese dumpling or another spicy cow's milk cheese), pepper from the mill, 1 bunch of rocket
preparation
1. Preheat the oven to 180 ° C for the oven apples. Cover a baking tray with baking paper. Quarter the apple, peel and remove the core. Cut the Apfelviertel into thin slices and drizzle with the lemon juice. Peel the onion and cut into fine rings.
2. Mix the apple and onion with the sugar, the cornflour and some fleur de sel in a bowl. Spread everything on the baking tray and cook in the oven on the middle rack for 20 minutes until the surface of the apple slices has dried slightly.
3. For the sandwiches, mix the thyme with the butter and a little fleur de sel. Spread the slices evenly with half of the thyme butter and spread the cheese on two slices of bread. Put the apple slices and onion rings on the cheese and season with pepper.
4. Read the rucola, wash and shake dry, remove coarse stems. Cover the slices of bread with the rocket. Put the remaining slices on top and brush the outside with the remaining thyme butter.
5. Heat a pan and fry the sandwiches in both sides until the cheese has melted. Halve the sandwiches and serve warm.
Apple and Roquefort turrets
Ingredients (4 people)
1 garlic clove, 40 g butter, 2 teaspoons honey, 2 tbsp apple cider vinegar, 1 tbsp blue poppy, 1 tbsp fresh thyme leaves, fleur de sel, 2 apples (eg topaz), 120 g blue cheese (eg Roquefort or St. Augur), 12 walnuts
preparation
1. Peel the garlic and press through the garlic press into a small pan. Add butter, honey, vinegar, poppy seeds, thyme and Fleur de Sel. Heat everything over medium heat until the butter and honey have melted. Then let it boil up once.
2. Wash the apples and remove the stems. Slice the apples in 2 to 3 mm wide rings and mix in a bowl with half of the warm thyme poppy butter.
3. Cut the blue cheese into small cubes, crack the walnuts and quarter the seeds. Place 1 apple slice on each plate and top with 3 pieces of walnut and cheese each. Start with the next apple-walnut-cheese layer and continue until the ingredients are evenly distributed and four apple turrets are made.
4. Serve the apple Roquefort turrets ("Apfelburger") drizzled with the remaining thyme poppy seed butter.
Butterscotch Apple Crumble
Ingredients (Aufflaufform 26x18 cm)
For the butterscotch: 75 g brown raw cane sugar, 50 g butter, 150 g warm cream, Fleur de Sel
For the apples: 750 g sweet-sour apples (eg Boskop), 2 tbsp brown raw cane sugar, 1 tsp cinnamon powder
For the crumble: 150 g wheat flour (type 550), 90 g cold butter (in cubes), 75 g brown raw cane sugar, salt
preparation
1. For the butterscotch, simmer the sugar in a pan over medium heat. Add the butter cubes. When the butter has melted, add the cream with stirring until a homogeneous mass is obtained. Season with Fleur de Sel and let the butterscotch cool down.
2. Preheat the oven to 190 ° C. For the filling, quarter the apples, peel and remove the cores. Cut the apple quarters into thin slices and distribute in the form. Sprinkle with sugar and cinnamon.
3. For the crumbles, place the flour in a bowl and rub the butter, sugar and a pinch of salt under the flour with your hands to make crumble.
4. Spread the butterscotch sauce evenly over the apples and cover with the sprinkles. Bake the crumble in the oven on the middle rack for 45 minutes until the crumbs are golden brown.
5. Remove the crumble, allow to cool slightly and serve warm. In Scotland, a scoop of vanilla ice cream is a must!
Raspberry and basil lemonade
ingredients
For 1/2 l syrup: 400 g raspberries (frozen), juice of 1 lemon, 1 bunch of basil, 200 g of sugar
For 1 liter of lemonade: 1/2 liter raspberry and basil syrup, 1/2 liter mineral water (carbonated), ice cubes to serve
preparation
1. The day before for the syrup, pour the raspberries in a bowl with lemon juice. Wash the basil and shake it dry. Boil the sugar with 600 ml of water in a saucepan. When the sugar has dissolved, pour the sugar water over the raspberries. Add the basil. Cover the mixture overnight in the fridge. The next day squeeze the syrup with raspberries and basil through a sieve.
2. For the lemonade, mix the raspberry-basil syrup 1: 1 with the mineral water and serve with ice cubes.
Port wine onion-plum-relish (Stewan Paul)
Ingredients (4-6 people)
500 g red onions, 100 g prunes, 4 tbsp olive oil, 1 tbsp brown sugar, 1 clove of garlic, 2 sprigs of thyme, 200 ml red port wine, 1-3 tsp red wine vinegar, 1 tbsp honey, salt, pepper from the mill
preparation
1. Peel the onions, cut in half and cut into thin strips. The prunes quarter. Heat the olive oil in a pan, stew the onions and prunes for 8 minutes. Add the sugar and continue to melt for 1 minute.
2. Peel the garlic and cut into fine cubes. Wash and dry the thyme, pluck the leaves and add the garlic to the pan. Add the port, the vinegar and the honey and let everything boil over fat.
3. Season the port wine onion-plum relish with salt and pepper, fill in sterilized jars and close airtight. The relish stays in the fridge for 4 to 6 weeks. As a side dish for 4 to 6 people, it can be served with steak, game or even for Christmas goose.
