my magic cauldron – candied ginger

my magic cauldron – candied ginger

recipe by rule of thumb: 600 g Ginger, peel it and cut it in slices put it in a pan cover it with water add some lemon juice (to prevent the ginger becoming too dark) 250 g sugar cook for 15-20 minutes in this sugar syrup. Let it cool, cover it and let it rest over...
my magic cauldron – roasted beet root with tuna mousse

my magic cauldron – roasted beet root with tuna mousse

recipe by rule of thumb: tuna mousse: 2 cans of tuna in saltwater, well  drained 1 can anchovy 2 small spoons of capers pepper 150-200 g butter mix all ingredients well with in the cutter, fill in a bowl and put it for a while in the fridge roasted beet root: 4-6...
my magic cauldron – eggmania

my magic cauldron – eggmania

Some days off and got 10 organic super eggs to be transformed in eggliqueur and baisers 🙂 here the recipes if you want to try for yourself . egg liqueur recipe by rule of thumb: 10 egg yolks 300 g icing sugar a little bit of cinnamon powder and vanilla sugar, 1 pinch...
my magic cauldron – chard in ham

my magic cauldron – chard in ham

recipe by rule of thumb: lots of chard washed and cut into pieces 4-6 garlic cloves minced, heat up in some olive oil then add the chard, and toss well, add salt and pepper and toss then add chicken stock and some cream and cook for 15-20 minutes add ham slices into a...