4 pcs corn-fed chicken breasts or marinated broiler breasts salt and black pepper
Roast the chicken breasts from both sides in a mixture of oil and butter, also paste with the oil-butter mixture during roasting. Season with salt and pepper. Cook in the oven at 175 degrees Celsius for 15-20 minutes.
½ dl Apotecary’s Salmiac® -mixer 1 small onion, minced 2 oranges (juice and grated skins) 2 dl demi-glace sauce base 1 tsp blackcurrant jelly 1 small piece of ginger, minced 2 sprigs of thyme, minced
Sauté the onion, ginger and thyme in some oil in a kettle. Add the juice and skin of the oranges, boil in moderate heat until approximately half the liquid has evaporated. Then add the demi-glace sauce base, Apotecary’s Salmiac® -mixer and the blackcurrant jelly. Sieving the sauce is optional.
3 dl risotto rice 1 onion, minced 2 dl white wine ca. 7 dl chicken or vegetable broth 2 lemons (juice and skins) 2 tsp mascarpone cheese 1 tsp butter salt and pepper a pinch of turmeric olive oil
Boil the broth in a kettle. Sauté the rice and the onion until transparent, take care not to burn them. Pour the white wine over the rice and wait for it to be absorbed. Gradually add the hot broth, stir occasionally. Continue cooking until the rice is done.
Season with lemon juice and lemon skin and with a pinch of turmeric. Add mascarpone cheese and butter. Check the taste and add salt and pepper if needed. A finished risotto should be mushy and succulent.
8 gelatine leaves 650 g rich vanilla yoghourt 700 g vanilla pudding or vanilla flavoured dessert quark 1/2 dl sugar 3/4 dl water
Place parchment paper on the base of a cake tin with a removable bottom (∅ 24 cm). Apply butter on the sides to make removing the tin easier.
Shake the mixer bottle carefully. Crush the Oreos in a blender. Melt the butter and mix together with the cookie crumbs, salmiac mixer and cocoa. Press the mixture on the tin bottom.
Place the gelatine leaves (5 + 8) to soak in cold water.
Measure the salmiac mixer and water into a kettle. Mix the sugar together with the cornflour and pour into the kettle. Bring the mixture to a boil, and then quickly stop heating it. Add the gelatine leaves (5 pieces). Heat the kettle on a stove again until the kisel starts to boil and then place the kettle into cool water until the kisel is cooled to room temperature. Stir occasionally to avoid clods.
Combine the vanilla yoghourt and pudding/quark with a mixer. Add the sugar. When the kisel is adequately coolled down, heat up the water for the vanilla filling and melt the gelatines in the water. Mix the melt gelatines in with the vanilla filling.
Pour the salmiac kisel and the vanilla filling alternately in the centre of the cake tin. The vanilla filling can be poured in larger portions than the kisel. Towards the end the portion can be smaller in order to achieve a thicker ring formation in the centre. The formation can also be managed with the height from which the filling is poured. If the filling sinks to the bottom, pour nearer the tin’s edge. If, on the other hand, the filling floats on the surface, raise the pouring height.
Leave the cake in a fridge overnight to congeal. (Note that this takes longer than the congealment of a cheesecake.) Remove the congealed cake from the tin and transfer it to a serving platter.