The main ingredients for the preparation of healthy and tasty food are, beside high-quality food and knowledge, care and time.
However, for a creative kitchen you also need the right cookware. Then cooking is a great fun. Because cooking appeals to all senses: see, hear, feel, scent and taste!
Gerald Fütterer from the cooking school Esscapade is an appointed Eurotoques cook and recommends our new glassware generation of SIMAX. Visible cooking, baking, roasting and serving!
The cooking school Esscapade stands for "natrual cooking" with fresh food, free from glutamate, artificial additives and flavour additives. Under the offered cooking courses you find inspirations for the everyday life and special occasions. We are looking forward to common cooking experiences and support you with words and deeds.
Phone: +49 (0) 7153 - 99 00 32
Fax: +49 (0) 7153 - 99 00 31
Mobil: +49 (0) 162 - 434 35 92
Ingredients for 3-6 persons:
- 250g brioche (dry white bread or brioche dry)
- 100 g dried apricots
- 100 g dried raisins
- 100 g dried figs (optional in place of dried fruit can also use fresh apples - for example Braeburn - can be used)
- 75g flaked almonds
- 3 eggs
- ½ liter of milk (or half milk, half cream)
- 2-3 tablespoons sugar
- Butter for the mold
Preparation: The brioche (or white bread) into very thin slices.The dried fruit is very small dice (cut fresh fruit in columns).
Alternately brioche (brioche or white bread) with dried fruit (fresh fruit) and pine nuts / pistachio in ausgebutterte thick refractory Baking dish (such as Bohemia Cristal) layers.
Whisk eggs, milk and sugar and pour into the mold until everything well soaked
is. The form can be short.
The 'Ofenschlupfer' at 120 degrees Celsius with intermittent / Plus a steamer about 20 to 25 minutes to cook until the egg is hammered (top and bottom heat at 160 degrees about 20-25 minutes).
Finally, for a nice crust / color topped with a little top heat around 180 degrees interval / Plus about 5 minutes.
Vanilla sauce spread in the deep dish as a mirror in the Ofenschlupfer cams
and arrange in the center of the plate stab.
Oven setting: The 'Ofenschlupfer' at 120 degrees Celsius with intermittent / Plus a steamer about 20 to 25 minutes to cook until the egg is hammered (top and bottom heat at 160 degrees about 20-25 minutes)
Good success wishes Eurotoques cook Gerald Fütterer.