A Selection of German meat, gherkins, caperberries and mustard with soft pretzel sticks and spicy pork meatballs with tomato sauce.
Sweet Shortcrust Pastry
175g plain flour, plus extra for rolling
25g icing sugar
100g butter, cut into small cubes
1 egg yolk, beaten
1-2 tbsp water
150ml whipping cream, lightly whipped
1 tbsp golden caster sugar
1 tsp vanilla bean paste
300g mixed berries, strawberries hulled and quartered, raspberries, blueberries
2 tbsp icing sugar
- To make the pastry, sift the flour and icing sugar into a bowl add the butter and rub together with fingertips until it resembles fine breadcrumbs. Add the egg yolk and stir with a round bladed knife, gradually adding the water until the mixture forms a ball.
- Divide the pastry into 6 equal portions then roll each piece on a lightly floured work surface until it is just a little bigger than the size of the 9cm individual tart tins. Allow the extra pastry hang over the sides of the tins. Repeat with the remaining pastry then place on a baking sheet and then chill in the fridge for 30 minutes.
- Preheat the oven to 200°C (400°F/Gas 6). Line the tart tins with non-stick paper and fill with baking beans. Blind bake for 15 minutes until pale golden brown then remove from the oven and allow to cool and trim off any excess pastry with a sharp knife.
- To make the mascarpone cream place all of the ingredients into a mixing bowl and stir gently until combined.
To assemble divide the mascarpone cream between the 6 tarts then top with a selection of berries. Dust lightly with icing sugar before serving.
The pastry can be made very quickly by whizzing the flour, icing sugar and butter in a food processor then adding the egg yolk and water.
To enhance the combination of sweetness but also acidity in the fruit, pair with a delicate Riesling Spätlese. Alternatively, match with a glass of Sekt.
Blue Cheese, Pea and Asparagus Quiche
The taste of Spring in a pastry case! Perfect either served warm as a seasonal main, or chilled and packed for a picnic.
Thai Green Chicken Curry with Sticky Rice
A fresh Thai curry – sauce made with green Thai paste, kaffir lime leaves. Fresh basil, coriander and coconut milk.
Mushroom Pappardelle with Parmesan Crisps
These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
Sticky Beef Bao buns
Homemade buns filled with pulled beef, carrots and spring onions with a dollop of chili relish made from red and green chili.
Salmon with a chili and garlic and miso paste marinade, served with a dollop of yoghurt and a glass of German Pinot noir.