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!

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!

Preheat oven to 200°C. Line a 20 – 22 cm cake pan with baking parchment. 

Mix flour, sugar, baking powder, 3/4 of the chopped pistachios and salt in a large bowl.

Whisk eggs, ricotta, rose water and vanilla in a medium bowl until smooth. Stir the ricotta mixture into dry ingredients just until blended. Now fold in butter and then gently stir in the 3/4 of the raspberries, taking care not to crush the berries. Fill into your cake pan and scatter the remaining raspberries and pistachios over the top. 

Bake for about 50 – 60 minutes and until wooden tester comes out clean.  Let it cool down for at least 30 minutes. Decorate with some mint twigs and a few raspberries. Serve with whipped cream. 

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

Mix the flour, cocoa powder, baking powder 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 grape sugar, eggs and vanilla extract. 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. 

Remove the shortcrust pastry from the fridge and flour your work surface. Roll out the pastry 2-3mm thick and line the tins, 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 tins in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tins for another 8 minutes in the oven. Remove from the oven and allow to cool. Carefully trim the edges while warm. Reduce the heat to 140°C

Meanwhile prepare your ganache. 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. Divide the chocolate egg milk to your tartlets and bake for 10 minutes. 

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

Remove from the oven and let them cool down for about 4 hours. When ready to serve, dust with cocoa powder and top with fresh and tasty raspberries. Add a few leaves of mint and serve with whipped cream! 

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 baking tins which don’t need greasing if you don’t, then lightly grease and flour your tins. 

Remove the shortcrust pastry from the fridge and flour your work surface. Roll out the pastry 2-3mm thick and line the 10-12 tins, 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 tins in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tins 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 bottoms of the tarts with melted chocolate and let it cool.

For the Lime Basil filling: Make sure you use organic lime. Put juice of 4 limes and zest of 1 lime into a small pot. Fill up with 200 ml water, add the rice syrup, salt and bunch of basil. Keep 4 – 5 twigs of basil for decoration. Gently stir the mixture and bring it to a boil. 

Mix the cornstarch with 3 – 4 tbsp cold water. Add the cornstach mixture to the lime basil filling and bring it to a boil for 1 minute. 

Reduce the heat and add 2 – 3 tbsp of your lime mixture to the yolks and stir together. Now add the yolk to the lime mixture and whisk for 4 minutes constantly. Take care that the mixture does not curdle due to excessive heat.

Press the lime basil mixture through a sieve in order to remove any curdled egg and basil leaves. Let the mixture cool down for at least 30 minutes before you fill your tarts. After you filled them, put them in your fridge for at least 5 hours or even better overnight. 

When you are ready to serve, decorate with a slice of lime and a few leaves of basil. Bon Appetit!

For the galette dough: In a bowl, whisk together the flour, grape sugar, salt and zest of lime. Add the butter in little pieces, yoghurt and vanilla extract and start kneading until the dough is very smooth. You need to be very fast so the butter doesn’t melt and make sure there are no butter lumps! Wrap the pastry dough in clingfilm and refrigerate for about 30 minutes.

For the filling: Wash the apricots, remove the stone and quarter them. Put the apricots in a bowl add the rice syrup, almond slices, vanilla, corn starch and lime juice. Mix gently and let marinate until the dough is ready. 

Preheat the oven to 200°C.

Lightly flour your kitchen surface and dust the top of the chilled dough. Roll out to a 20 cm circle. (With this amount of dough you will be able to make 2-3 galettes depending on how thick you like to roll out the pastry). Lift the rolled out dough carefully and transfer it to your baking sheet with baking parchment. Put the apricot mixture into the middle of the dough, leaving a clear outer border about 3 cm wide. 

Gently fold the edges of your dough over the fruit mixture. Make sure there are no holes or crinkles where the filling might leak while baking. 

Mix your egg with 2 tbsp rice syrup and brush the galette with this eggwash. Bake for about 30 minutes, until the crust is golden and the apricots tender. Before serving let it cool down. Serve with a spoon of sour cream and sprinkle with lavender blossom.