Friday, 25 November 2011

egg nogg & co

The cold season has started and soon christmas is coming, so I had a little party with my friends. Here are some ideas what to do:

Oven Ricotta for 2:
250g ricotta cheese
1 egg
50g parmesan cheese

1. preheat the oven to 200°C and mix all ingredients well before putting it into an ovenproof dish. 
2. Let it bake for approximatly 20 minutes.

Egg Nogg for 4:
4 egg yolks
2 eggs
150g sugar
juice and peel of one lemon
250ml water
500ml white wine
125ml white rum

1. add all ingredients except the rum into a pot and heat it until it starts to raise, but be careful not to boil it.
2. add the rum before serving

Brioche perdue:
250ml red wine (Bourgogne or Alsace pinot noir)
1 tea spoon cinnamon
8 slices of Brioche
2 eggs
50g butter
50g icing sugar

1. spice the wine with the cinnamon and let the slices of brioche soak in the wine.
2. beat the eggs with a fork and turn the brioche slices into the mass.
3. heat the butter in a pan and fry the brioche from both sides.
4. serve with the icing sugar as toping.

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