semolina porridge

Semolina porridge, fruity refined with fruit Preparation time: 5 minutes Preparation time: Preparation time: 10 minutes For 4 people Ingredients 300 grams of dried fruit 1 vanilla pod 4-5 tablespoons sugar 100 grams of soft wheat semolina 1 pinch of ginger powder 50 coconut flakes 1 L milk Screw-top jar or zipper bag preparation Finely dice the dried fruit. Halve 1 vanilla pod lengthwise and scrape out the seeds. Mix everything with the sugar, soft wheat semolina, ginger powder, and coconut flakes and transfer to a ziplock bag, a sealable container, or a screw-top jar. Bring the milk to a boil in a large saucepan on a gas stove. Stir in the semolina porridge mixture and simmer for 3–4 minutes over low heat until creamy. Remove the pan from the heat, cover, and let it simmer for another 5 minutes. Chef’s tip: You can replace some of the milk (150–200 ml) with coconut milk or cream; it tastes divine. Extra cinnamon sugar is also a nice touch. Photos © Daniela Haug; Recipes © Stevan Paul

Learn more

Grilled pineapple

Grilled pineapple with caramel sauce, ice cream and roasted almonds For 5 people Ingredients: For the caramel sauce: 200 g granulated sugar 150 ml whipped cream 50 ml water to drizzle over the sugar For the pineapple: 1 pineapple melted butter (if you use a pan instead of a grill) roasted almonds Vanilla ice cream (to taste) preparation For the caramel sauce To make the caramel, dissolve the sugar and a little water in a saucepan over medium heat. Once the color changes noticeably, add the cream and stir for a while until the caramel is completely dissolved. Allow the sauce to cool before serving. Save any unprocessed sauce, as it can be served with ice cream, for example. For the pineapple Peel and clean the pineapple, and cut it into approximately 1 cm thick slices. Make sure your grill is very clean so there are no bits of meat on it. Grill the pineapple slices on both sides at a relatively high temperature. If you're using a pan instead of the grill, you can brown the pineapple in butter. Pour the caramel sauce over the pineapple, add ice cream and toasted almonds, and enjoy!

Learn more

Buttermilk pancakes

Buttermilk pancakes with grilled fruits, lemon cream and orange syrup Pancakes: 250 g flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon sugar 500 ml buttermilk 2 eggs Melted butter Syrup: 150 to 200 g sugar approximately 1000 ml 100% orange juice Cream: 150 g sour cream 250 g cottage cheese 2 tablespoons sugar (optional) Juice and zest of one lemon Serve: A few mint leaves Walnuts Pancakes 1. Sift flour, baking powder, baking soda, salt, and sugar into a large bowl. Pour in the buttermilk and whisk. Add both eggs and whisk until a smooth and even batter forms. Let it rest for a few minutes. 2. Heat the plancha to medium temperature and pour the pancake batter onto the heated plancha. Each pancake side should be cooked for approximately 1.5-2 minutes. 3. When does the pancake need to be flipped? It's easy to tell when it's ready—as soon as lots of small dimples form on the surface and the bottom is a nice golden color. syrup 1. Dissolve the sugar in a caramel saucepan over medium heat without stirring. 2. Add the orange juice and cook until the volume is reduced to about ¼ and a medium-thick syrup is formed. 3. Remember that the syrup will thicken slightly as it cools. Pour the syrup into a container and prepare it for serving. cream Whip cream with cottage cheese, sugar, zest and lemon juice until smooth and firm and let cool. fruit Stronger fruits for best taste (peaches, apricots, nectarines and pineapple) 1. Remove the stones from the peaches, apricots, and nectarines. Peel the pineapple and cut it into small cubes. 2. Grill the fruit on the hot plancha, chop roughly and sweeten slightly according to personal preference. Serve Spread the pancakes with lemon cream, add pieces of fruit, crushed nuts, a nice dose of orange syrup and a few mint leaves.

Learn more

Pancakes with blueberries and almond butter

Pancakes from the plancha with blueberries and almond butter For 1 dozen pancakes Preparation: 20 minutes Cooking time: +/- 25 minutes Difficulty level: ** For the almond butter 300 g fresh almonds ½ tsp cinnamon ½ tsp cardamom powder For the pancakes 2 eggs 140 g wheat flour 40 g sugar 6 g baking powder 1 pinch of salt 1 pinch of baking soda 15 cl buttermilk 60 g butter 125 g frozen blueberries 40 g fresh blueberries A little powdered sugar To prepare the almond butter: Place the almonds in the bowl of a food processor and pulse the processor to allow time for the almonds to cool between each blending cycle so they don't overheat. Blend for about 10 minutes until you have a smooth almond puree. Then add the cinnamon and cardamom. Chill. Separate the eggs and beat the egg whites until stiff peaks form. Combine the flour, sugar, baking powder, salt, and baking soda in a bowl. Add the two egg yolks and the buttermilk. Melt the butter and stir it into the batter. Add the frozen blueberries and whisk until evenly blended. Carefully fold in the egg whites. Melt a little butter on the plancha grill. When the grill is nice and hot, add a ladleful of batter and cook for 1 to 2 minutes. As soon as bubbles form on the surface of the pancakes, flip them and cook for a few more minutes until golden brown. Garnish the pancakes with fresh blueberries and dust with powdered sugar. Serve immediately with the almond butter!

Learn more

Dutch pancakes

Dutch-style grilled pancakes – fluffy, golden brown, and perfect for sweet indulgence. These oven-like pancakes, also known as Dutch Babies or Dutch mini pancakes, are particularly impressive when made in a cast iron pan on the grill. The fluffy batter with vanilla and lemon zest rises wonderfully in the closed grill and turns golden brown and slightly crispy on the outside. Served with fresh fruit, ice cream, and maple syrup, it creates a sweet highlight for brunch, dessert, or special outdoor moments. A simple recipe that shows how versatile grilling can be for sweet dishes.   Ingredients: 5 large eggs (room temperature), separated into whites and yolks 310 ml whole milk (room temperature) 1 tsp vanilla extract or vanilla sugar 170 g wheat flour or buckwheat flour 3 tbsp granulated sugar 1/2 tsp salt 1 tsp lemon zest 4 tbsp (60g) butter 2 peaches or plums, thinly sliced A few strawberries Maple syrup Ice cream of your choice Powdered sugar, for dusting the pancakes 1. Preheat the grill to 200 °C (390 °F). 2. Place the cast iron pan or, ideally, a poffertjes pan into the Culinary Modular insert. 3. Add all ingredients except the butter to a blender and mix until smooth. Ensure the flour and milk are well combined. Let the batter rest for 5 minutes for the baking powder to activate. 4. Melt the butter in the hot pan. Swirl the pan to distribute the butter. Pour the batter into the center of the pan or use a squeeze bottle or batter dispenser to fill the indentations of the poffertjes pan. 5. Bake the batter for about 15–20 minutes until golden brown with the lid closed. The mini pancakes will rise beautifully during baking. 6. Remove the pan from the heat when the poffertjes are golden brown and fluffy, like those from a Christmas market. Dust the small pancakes with powdered sugar and drizzle with maple syrup. Serve with fresh fruit and ice cream as desired.

Learn more