Angel Eyes Engelsaugen Recipes

Steps:

• Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
• Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
• Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
• Leave them to cool and remove to a wire rack.
• Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

Steps:

• Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
• Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
• Bake your cookies at 200 degrees C for about 15 minutes.
• Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.

Steps:

• Slowly heat the apple juice and tea in a pan.
• Squeeze the juice from the lemon and orange, keeping the peels.
• Add the lemon and orange juices, sugar, peels, and spices to the pan and heat without boiling (about 15-20 minutes).
• Carefully strain the mixture through a sieve and serve.

Steps:

• Preheat oven to 400°F.
• Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
• Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
• Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
• Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
• Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
• Place four triangles around each salad and serve.