Start with soaking the tapioca. In a saucepan add coconut milk, tapioca pearls, seeds of the vanilla bean and pod, and 200 ml water. Let it soak for about 30 minutes. 

When ready bring coconut tapioca mix to a simmer, add sugar and a pinch of salt and give it a stir. Let it simmer on low heat for about 10 minutes and give it an occasional stir.

Mix matcha powder with 2 tbsp hot water and whisk until smooth. Add the matcha to the coconut tapioca mix stir until combined. Take it off the heat and divide among small glasses or bowls. 

Let it cool down in your fridge for about 2-3 hours. Serve with a drizzle of coconut milk, some raspberries, coconut chips and dust with matcha powder!

For the citrus salad fillet the grapefruit and put the grapefruit juice and fillets into a small bowl. Also peel the other citrus and either cut fillets or slices and add to the grapefruit. Add the rice syrup and tequila to the salad and keep refrigerated until you serve the Kaiserschmarrn. When ready sprinkle with a bunch of mint leaves.

For the Kaiserschmarrn mix in a bowl flour, baking powder, sugar, salt and egg yolks with milk to a smooth dough. Let it rest for about 15 minutes.

In another bowl beat egg whites with a pinch of salt. When ready gently stir into your dough. 

Preheat the oven to 180°C.

Heat up some butter in a big ovenproof pan and gently pour in half of the batter. Reduce the heat and let it brown from each side about 2-3 minutes. Now put it into the oven and let it brown for about 10 minutes. 

Take the Kaiserschmarrn out of the oven and with two forks tear the pancake apart. Arrange in a big serving pan and sprinkle with corn sugar. Serve with fresh citrus salad!

For the shortcrust pastry: Mix the flour and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour.

Preheat the oven to 190C°. I have a baking tin which doesn’t need greasing, if you don’t, then lightly grease and flour your tin.

Remove the shortcrust pastry from the fridge and flour your work surface. Roll out 3/4 of the pastry 2-3mm thick and line the tin, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tin in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tin for another 8 minutes in the oven. Remove from the oven and allow to cool. Afterwards trim the edges and lift out onto a cooling rack. 

Roll out the rest of the pastry 2-3mm thick and cut out stars with a cookie cutter. Prepare a baking sheet with baking parchment and place the stars on the baking sheet. Place the baking sheet in the oven and cook for about 10 minutes or until light brown.  

Meanwhile prepare your chocolate filling. In a medium pot bring milk and crème double to a boil. Remove from the heat and quickly crumble chocolate into the milk and keep stirring. In a little bowl whisk together the eggs and add 2 – 3 tbsp of the chocolate milk and mix together. Now add the eggs to the chocolate milk and whisk together. Add the chocolate egg milk to your cake and bake for 10 minutes. 

After 10 minutes turn off the oven, DON’T OPEN THE OVEN, and let the cake rest in the oven for about 1 hour.

Remove from the oven and let it cool down for about 4 hours. When ready to serve, dust with cocoa powder and top with Christmas star cookies and sprinkle with corn sugar. Serve with whipped cream! 

In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

For the blueberry base: In a small bowl mix corn flour with a 3-4 tbsp of cold water. Bring the frozen blueberries with rose water, corn sugar and corn starch to a boil. As soon as it starts to thicken take it off the heat and spread the blueberry base into your oven dish.

When your dough doubled in size, punch it down and divide into 8-12 same size balls. One by one form balls, take 2-3 blueberries pinch them into the middle and make sure the berries are covered with dough. Arrange them on the blueberry base. Cover with a kitchen towel and let the dough rise again at a warm place for about 1 hour.

For the vanilla sauce: Cut open vanilla pod and scrape out the seeds. In a small pot bring heavy cream, seeds of vanilla pod, vanilla pod and corn sugar to a boil. Take it off the heat immediately and let it sit for 10 minutes. Take out the vanilla pod. Let it cool down a bit and pour the mix into a metal bowl. Prepare a bain marie (water bath). Mix the egg yolks together and whisk into the vanilla mixture. Place metal bowl over bain marie and whisk for 1-2 minutes over bain marie until fluffy. Don’t stop whisking or your sauce will thicken. Take it off the heat and whisk in cold water bath until it has cooled down a bit. Put it in the fridge until you need it. 

Preheat oven to 170°C. 

When the dough has doubled in size bake for about 30 minutes or until golden brown.

Let the milk buns cool down a bit. Dust them with grain or grape sugar and serve with vanilla sauce. 

In a small pot heat up jam with 2 tablespoons of water. As soon as it starts to boil take it off the heat. 

In a big bowl mix grain sugar, salt and soft butter. Add the eggs and mix with a blender until the colour of the dough gets pale. Now add the lemon zest. 

Add the almonds, flour, cinnamon and ground cloves to the dough and stir well. Spread 3/4 of the dough on a cake tin and pull up the dough to the edge. 

Add 5 tablespoons of flour the leftover dough and knead. Wrap it in cling film and put it in the fridge for about 30 minutes. 

Preheat your oven to 180°C.

Spread the jam even on your cake. Remove the rest of your pie crust from the fridge and roll out the pasty 3 mm thick. Use a heart shaped cookie cutter to cut out your pie hearts. Place them on top of the jam.

Bake the cake for 40 minutes, check with a wooden stick if the cake is ready. Take it out of the oven and let it cool down on a cooling rack. 

Serve with whipped cream and remember, Linzer Torte tastes better on the second day!

In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

Prepare the vanilla pudding according to the package instructions. Instead of normal sugar you can use grain sugar so it’s fructosefriendly. Reduce the milk for the vanilla pudding. Instead of 500 ml milk use only 300 ml because we need a very thick pudding to spread on the dough. 

When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

I used a muffin baking pan for these rolls. Grease your baking pan with butter and sprinkle with grain sugar. 

When your vanilla custard is thick enough, spread the pudding over the dough. Sprinkle with raspberries, roll up the dough and cut into 12 slices.

Preheat oven to 170°C. 

Place your vanilla raspberry rolls in the muffin moulds and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

Let them cool down and dust them with grain or grape sugar!

Break chocolate roughly and melt it in a bain marie (water bath).

Place the eggs in a metal bowl and mix with whisk for 30 seconds over bain marie until fluffy. Don’t stop whisking or your sauce will thicken. 

Take the fluffy egg mixture off the bain marie and add the chocolate. Add the cardamom and vanilla extract and stir until you have a smooth mixture.  Let it cool down to room temperature. 

Whisk your cream until it’s semi stiff and gently fold in your chocolate mixture. 

Fill your mousse into either 6 small glasses or a flat bowl and let it cool for at least 3 hours. 

Just before you are ready to serve decorate with some whipped cream, berries and sprinkle with cardamom. 

Mix the flour and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour. 

For the shortcrust pastry, preheat the oven to 190C°. I have a baking tin which doesn’t need greasing, if you don’t, then lightly grease and flour your tin. 

Remove the shortcrust pastry from the fridge and flour your work surface. Roll out the pastry 2-3mm thick and line the tin, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tin in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tin for another 8 minutes in the oven. Remove from the oven and allow to cool. Afterwards trim the edges and lift out onto a cooling rack.

Melt the chocolate in a bain marie (water bath). Brush the bottom of the tart with melted chocolate and let it cool.

For the dark berry filling: Heat up berries in a pot with 100 ml water. Add rice syrup, chopped thai basil, coconut milk and juice of half a lime and bring to a boil. Take off the heat and blend until smooth with a highspeed blender. 

Let the gelatine soak in cold water for about 8 minutes. 

In a small bowl mix corn starch with 2 tbsp of cold water. Put the berry mix back on heat and stir in the corn starch. Bring it quickly to a boil and take it off the heat. Squeeze the water out of the gelatine and add to the berry mix. Quickly stir in the gelatine in your hot berry mix. Let it cool down for 15 minutes and then fill your tart with the berry mixture. Let the tart cool for at least for hours or even better over night. 

When your tart is ready and the berry mixture is firm decorate it with berries and little thai basil leafs.

In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

Grease your baking pan with butter and sprinkle with grain sugar. 

Mix grain sugar and cinnamon. Spread the melted butter over the dough. Sprinkle with sugar-cinnamon-mix and blueberries. Roll up the dough and cut into 12 slices. 

Preheat oven to 170°C. 

Place your blueberry cinnamon rolls close together in the pan and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

For the glaze, mix butter, powdered grain sugar and vanilla extract. (You can easily make powdered grain sugar with a handheld blender. Just blend normal grain sugar until it’s super fine.) Add hot water, 1 tbsp at a time until the glaze reaches your desired consistency. When your blueberry cinnamon rolls have cooled down coat them with your sugar glaze. 

Preheat the oven to 200°C.

In a medium bowl sift the cocoa and whisk in the boiling hot water until smooth. Add the vanilla extract, gently whisk together and set aside to cool slightly. 

In a large bowl, combine the flour, baking soda, and salt.

In another large bowl beat together with a mixer the grape sugar, olive oil, and eggs for about 3 minutes or until you have a light, fluffy cream. Turn down the speed on the mixer and pour in the cocoa mixture. Now slowly add the flour mixture until you have a smooth dough.

Fill the batter into a decorating tube with a rather big hole. Now fill the donut moulds with the help of your decorating tube. Sprinkle donuts with a little bit of flaky salt. Bake for 15 to 20 minutes, or until the sides are set and the top of the donut still looks slightly moist. Insert a cake tester, if it comes out clean or with just a few crumbs on it, the donuts are perfect. Push them out of the silicon mould and let them cool down. 

Meanwhile chop your unsalted pistachios. Add the cream, 2 tsp of grape sugar and cardamom to a bowl and with a mixer beat until stiff. When your donuts have cooled down serve with cardamom cream and pistachios!