Recipes from Wocobook

Roulade with jam

Lubricate a piece of heavy paper and form it into a box of 25 x 35 cm and 3 cm high. Put it on a flat plate. Whip egg and sugar well together. Mix flour and baking soda and sift it into the egg yolks. Wipe the dough into the paper. After baking, remove the cak...

Wild truffle with mushrooms and celery

Bring meat, onion, celery, carrot, juniper berry, thyme, garlic and red wine into a freezer and let it pull in the refrigerator for a day.

Peel the meat, dip it dry in the kitchen roll and saute it in the oil in a large frying pan until it has taken color. ...

Asparagus Sauce

Pour aspiration pieces to drain into a sieve. Bring Sauce Naturel to a boil in a saucepan. Boil it with mild heat and stir for approx. 2 min. Add the asparagus pieces and warm the sauce through gentle stirring. Season the sauce with salt.

serving:
Can be s...

Chocolate mousse with cointreau

The chocolate is cut into smaller pieces and melted with orange juice in a saucepan. Boil until it starts to thicken in consistency. The pot is taken from the heat and the egg yolks are whipped in for one at a time. Butter and cointreau whipped in. Cool to coo...

Nougat Horn

Stir nougat and butter evenly in a bowl. Then stir the half egg together with vanilla sugar. Put the spoon on, fling the flour and knead the dough with your hands. Now the dough is so soft that it is in the fridge for a couple of hours.

Roll the dough into ...

Mocha Cream

Mix the mentioned ingredients for the cream cacao and stir the cream to light and airy....

Mokkacreme IIII

Mix the ingredients of the cocoa cream in a thickened pot, simmer for pudding consistency. Cool the cream and mix it with stewed cream....

Mokkacreme II

Soaked house blossom in cold water. Bring cream 13% in boil. Whip egg yolks, sugar, coffee powder and cocoa together. Sprinkle some of the boiling cream and pour it back into the pan. Warm the cream to the boiling point, do not boil, so it separates. Remove th...