Put the eggs and sugar in a bowl and beat until foamy. Add the soft butter and keep stirring. Now add the sifted flour with baking powder.
Stir everything to a compact dough. Do not knead. Depending on the use, shape the dough as a ball or a rectangle. Wrap with Cellophan and put in the fridge for 1 hour.
Preheat the oven to 200 ° C
Brush a rectangular cake pan with butter. Roll out the dough on a little flour and place it in the cake pan.
Spread the ground hazelnuts and pistachios on the dough base. Now spread the pitted apricots halves on the cake base.
Mix the milk, cream, egg, and sugar with the lemon zest and stir in the curd cheese. Pour the mixture over the fruits.
Bake the cake, mid-height, at 200 °C top and bottom heat for approx. 35-45 minutes.
Let the cake cool down on a wire rack.
Apricot Glaze
Bring the apricot jam with the water to a boil in a small saucepan over medium heat, stirring frequently. The liquid should stick to the spoon. Now strain it through a wire sieve into a small bowl, press well with a spatula. Apply the glaze hot to the cooled cake with a pastry brush.
Cut the vegetables in jardinière. Approx. 5 mm edge length That means, in medium sized cubes.
1 onion
1 clove of garlic
2 large carrots
1 small celeriac
2 medium sized tomatoes
2 tbsp tomato paste
2 tbsp flour
4 dl red wine
1 bay leaf
some thyme
3 dl veal stock
salt and pepper to taste
Gremolata
1 bunch of parsley chopped
1 lemon, zest and finely chopped
1 clove of garlic, chopped
some sea salt
How to do it!
Season the veal shanks with salt and pepper, then brush each side with the mustard. Now let the peanut oil get hot in a dutch oven or casserole. Fry the meat and the marrow bones very hot on both sides. Remove and set aside, then add a little oil.
Now add the vegetable cubes including the tomatoes. Roast the vegetables well, then add the tomato paste. Continue roasting until the tomato paste becomes dark, not black, then deglaze with some red wine, allow the liquid to reduce again and again, always add some red wine until the vegetables have a nice dark brown color. Now dust with flour and mix everything well.
Finally add the thyme and the bay leaf, now fill up with the veal stock. Add the shanks and the marrow bones, bring everything to the boil and cover and simmer for approx. 1.5 hours in the lower half of the oven, preheated to 180 ° C. Before serving, make sure that you take out the thyme and bay leaf.
Gremolata
Chop all ingredients and mix with the sea salt. Spread the mixture on the veal shanks when serving.
*As a side dish I served fresh made mashed potatoes and glazed carrots.
1 egg yolk, a pinch of salt, sugar and a dash of milk
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How to do it!
Dissolve the yeast in the lukewarm milk. Mix flour, sugar and salt in a bowl. Add butter. Now add the milk/yeast mixture and knead everything into a smooth dough. Place the dough in a bowl and cover it with a damp cloth. Let it rise to double its volume at room temperature for about 1.5 hours.
Quarter the dough, form each piece into strands of approx. 70 cm length. It is important that they have a smooth surface. Cover the strands with plastic foil and let them rest for 5 minutes. Important! Always give the dough plenty of time.
Now lay the strands diagonally on the table and braid them into a plait.
The left end on the right and the right end on the left side. The top end down and the bottom end up. Finally roll the end of the braid inwards.
Whisk 1 egg yolk with a little salt, sugar and a dash of milk. The sugar gives the plait a nice shine.
Place the finished plait on a baking tray covered with baking paper, brush with egg milk mixture, let it rise for another 30 minutes.
Preheat the oven to 180°C. (convection oven)
Brush with egg milk again.
Bake in the lower part of the oven at 180°C for 50-60 minutes.
Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.
Mix the two types of flour and the salt in a bowl. Make a well in the centre. Crumble the yeast and mix with the honey and ½ of the lukewarm water. Pour this mixture into the well. Mix it with some flour from the edge to a dough and dust it with flour. Let the pre-dough rise in a warm place for 45 minutes.
In the meantime, roughly chop the nuts.
After 45 minutes rising time pour the remaining water to the pre-dough and knead everything for 5 minutes to a smooth dough. After about 3 minutes add the nuts. Cover the bowl with a damp cloth and leave the dough to rise in a warm place to double its volume.
Form the dough into a round loaf. Cover the bottom of the pan with baking parchment cover it and place the pan on the lower half of the cold oven. Preheat the oven to 230 °C. Put the dough into the pan, cut the surface into a diamond shape, cover and bake for about 30 minutes, remove the lid and bake for about 15 minutes at 180 °C. Transfer to a cooling rack.
Tip: bake the day before and store in a cool place so that the sponge cake can be cut better.
230 g whole egg
0.5 g salt
135 g sugar
1 g lemon zest
90 g white flour type 400
45 g potato starch
2 tbsp cocoa powder
45 g butter
Filling
300 – 400 g sour cherries from the jar 2 dl cherry juice 10 g maize starch 50 g sugar 7 dl cream 3 packets of cream stiffener 8 tbsp kirsch (cherry liqueur)
Decoration
100 g chocolate shavings Cherries
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How to do it!
Sponge Cake/Biscuit
The whole eggs are used for the warm beaten sponge mixture. These are placed in a bowl with the sugar. The bowl is placed in a hot water bath, while the whisk is used to stir well. When the mixture has reached about 35 to 40°C, beat the mixture in the food processor at medium speed until it is cold.
Slowly mix the sifted white flour, potato starch and cocoa powder into the mixture. Now fold the liquid and lukewarm butter into the mixture.
Pour the mixture into the prepared springform. Bake in the lower part of the preheated oven at 180-200°C for about 30 minutes. Turn the baked sponge cake over on its upper side to give it a smooth surface and let it cool down.
Cherry filling
Skim from the cherry juice ½ dl and mix with the corn starch. In a pan, bring the remaining cherry juice to the boil with the sugar and the cherries. Take out some nice cherries for the garnish and set aside. Mix the cornstarch mixture with the cherries in the pan and bring everything to the boil again until the mixture sets. Let it cool down.
Preparing the Gateau
It is best to take the cake ring to finish the cake. Cut the sponge cake in three horizontally. Soak the base with some kirsch and cover with the cooled cherries. Spread 1/3 of the cream on top and spread evenly. Place the middle sponge cake on top. Soak with the remaining liquid and spread about half of the remaining cream on top. Place the sponge cake lid on top. Spread the rest of the cream on the cake.
Let it cool in the refrigerator for 5-6 hours.
Carefully remove the cake ring. Cover the cake all around with the remaining whipped cream. Then garnish with the chocolate shavings and the cherries set aside. Put in a cool place for at least 1 hour before serving.
A Homage to „Sissi“ (Sisi), Empress Elisabeth of Austria, Fateful Years of an Empress, a life behind the mask. 24.12.2012 marked the 175th anniversary of the birth of Empress Elisabeth. This song and project was dedicated to marking the occasion.
Exclusive contract: Alessandro and his management have an exclusive contract with the originator to re-set the music of the Sissi films, composed by Anton Profes.
Music Orig:Anton Profes Recording & Mastering :Avalon Music Theme: Sissi Movies, Trilogy Lyrics: Alessandro Cipriano Artwork:Wikart Design Label: Goldbridge Entertainment Publisher/Rights: Josef Weinberger, Wien Gesellschaft m.b.H.
Original Soundtrack, Title Melodies from the Trilogy with Romy Schneider, Sissi (1955), Sissi the young Empress (1956), Fateful Years of an Empress (1957), reproduced for the first time and written lyrics. The wonderful title melodies originally composed by Anton Profes have been newly arranged, produced and the lyrics have been written by Alessandro. These melodies are merged into one song.
„Wenn die Maske Fällt“. Romy Schneider brought the role as an actress in Sissi to highest perfection which gained her worldwide fame. This role simply made the Empress Sisi be called the queen of hearts, even so, Romy always was fighting against this image her whole life long. Not only that the incredibly successful trilogy brought Romy high popularity but also the image of the „sweet girl“, which she described herself „ like clue“ She always wanted to be recognized as a serious actress.
The true story of Empress Elisabeth is not really told through the films – they only present beauty, dignity and harmony. Let’s say; a fairy tale story. The real life of Sissi often held back behind media fantasies. Her true personality was drawn by anorexia and depression (manic-depressive); she was always on the run of herself, seemed to suffer of compulsions and was constantly on the search for inner peace. She was not a happy woman after all. You see everybody has to carry one’s own burdens. On this occasion, we also give thoughts to Romy Schneider, a fantastic actress who made the legend of Sissi to be alive forever. 1938-1982. The Year 2012, the Year of „Sisi“ and Romy.
German Poetry | internal Monologue and Song Lyrics. The idea, written, recited and sung by Alessandro Cipriano.
Lisette Oropesa is one of the most in demand lyric coloraturas today, who has triumphed in various roles throughout the most important houses in Europe and the US.
A bel canto singer of considerable acclaim, Lisette recently had a major success at Covent Garden and the Teatro Real Madrid as LUCIA DI LAMMERMOOR. This season Lisette is set to make major role debuts at Opera National de Paris and Teatro alla Scala. Known for her liquid legato and seamless technique, stylistic integrity, precise coloratura, and superlative acting, Lisette excels in the repertoire of the bel canto, Mozart, and French composers.
Photo by Steven Harris
I admire her for her talent and her closeness to the fans. She takes an incredible amount of time, gives master classes and passes on her skills to young up-and-coming singers. You can feel her naturalness in private but also on stage.
The era of the Queen of Belcanto continues with Lisette Oropesa. She masters all registers with bravura, Messa di voce, and with good reason, she’s called the queen of trills. After Edita Gruberova we finally have someone at the top again. Unfortunately, as with many artists, all concerts have been cancelled due to Corona. We are all waiting with longing until we can sit in the front row again and listen to the unique art of Lisette.
Biography
Lisette was born in New Orleans, Louisiana, to Cuban parents, and played the flute for 12 years before she began her studies in vocal performance at Louisiana State University. After winning the Met Opera National Council Auditions, she entered the Lindemann Young Artist Development Program and moved to New York City. She sang her first major role, Susanna in LE NOZZE DI FIGARO, at the Met at the age of 22, and has sung there in over 100 performances in many different roles since. She has appeared in concert halls and opera stages all over the world since graduating from the young artist program in 2008, and has become one of the most celebrated singers of her generation, both for her singing and her inspiring personal story. Lisette is a devoted runner who has completed 6 marathons and is an advocate for health and fitness.
Traviata | Photo by Richard Termine / Metropolitan Opera
Lisette began her career at the Metropolitan Opera, and has starred in various roles there, including Nannetta in FALSTAFF, Gretel in HANSEL AND GRETEL, Gilda in RIGOLETTO, and Susanna in LE NOZZE DI FIGARO. She has appeared many times with the Bayerische Staatsoper as Konstanze in DIE ENTFÜHRUNG AUS DEM SERAIL, a role she has also sung at the Opéra National de Paris. Her most performed role is Gilda in RIGOLETTO, which she has sung at the Dutch National Opera, Teatro dell’opera di Roma, Los Angeles Opera, the Metropolitan Opera, Opéra National de Paris, and the Teatro Real. In the U.K., Lisette triumphed as Norina in DON PASQUALE at Glyndebourne, and as LUCIA DI LAMMERMOOR at the Royal Opera House, Covent Garden. Other roles include Ophélie in HAMLET, Cleopatra in GIULIO CESARE, Leïla in LES PÊCHEURS DE PERLES, Marie in LA FILLE DU RÉGIMENT, Amalia in I MASNADIERI, and Violetta in LA TRAVIATA.
Put the eggs and sugar in a bowl and beat until foamy. Add the soft butter and keep stirring. Add the sifted flour with baking powder.
Stir everything to a compact dough. Do not knead. Depending on the use, shape the dough as a ball or a rectangle. Wrap with Cellophan and put in the fridge for 1 hour.
Preheat oven to 200 ° C
Brush a round cake tin with butter. Roll out the dough on a little flour (approx. 33 cm Ø), place in the prepared tin. Prick the dough base with a fork and cut off the edge nicely.
Spread the ground hazelnuts or almonds on the dough base. Cut the peeled and pitted pears into medium-sized, long pieces and spread them on the cake base.
Mix the milk, cream, egg, and sugar with the lemon zest and stir in the Philadelphia Creme Cheese. Pour the mixture over the fruit.
Bake the tart, mid-height, at 200 °C top and bottom heat for approx. 35-45 minutes.
Let the cake cool down on a wire rack. Dust the cake with powdered sugar before serving.
Put the flour and salt in a bowl. Dissolve the yeast in the water and pour into the bowl. Mix everything with a ladle or a food processor until a smooth dough is obtained. Brush a bowl with some oil and put the dough into the bowl, dust with some flour. Cover and leave to rise twice. It may take about 30 minutes.
In the meantime prepare the topping. Chop the garlic, shallots and rosemary and thyme and fry them gently in the olive oil.
Now preheat the oven to 220°C.
Spread the dough on the prepared tray with wet hands about 35 cm x 25 cm. Press in the dough with your fingertips. Now spread the topping evenly.
Now add the tray into the middle of the oven and bake at 220°C for about 30 minutes.
Let it cool down after baking. Before serving, drizzle some olive oil and sprinkle coarse sea salt over it.
Morocco really is one of my favourite places in the world. I aim to holiday there once a year or I combine work and pleasure. This country has so much to offer, whether it is the Atlas Mountains or the sea, the sights or, of course, Marrakech, with its shops in the souks, the spices, the food, and the friendly people you meet there every day.
Like every year, I stay with my friends at the Riad Enija, in Marrakech. You can read this post here. I would like to recommend one thing to you.
In 2017 we were pointed in the direction of Christine Ferrari, a Swiss woman who fulfilled a dream in Morocco. In her late forties, Ms Ferrari took a courageous step, by renouncing prosperity and escaping the hectic pace of everyday life to find her happiness in Morocco. At the time, however, she did not know what a rocky path she had embarked upon. She founded her own little saffron farm.
Paradis du Safran lies about 50 minutes by car outside of Marrakech. If you are staying in a hotel, you can ask them to recommend a good driver who will take you there and drive you back. You will be inspired, what Ms Ferrari has created is a paradise on earth. Life was not made easy for her at first, a western woman who came to north Africa with a plan, wanting to assert herself there.
Today she lives and works here. She started a whole new life here. She left her old life in Basel (Switzerland) far behind. Saffron is her passion and now her life. She has struggled hard for it.
For harvest season, she employs over 50 Berbers, and the quality of her red saffron is internationally recognised and acclaimed.
In her paradise, she plants saffron across 20,000 m2, takes tourists on guided tours through her property, holds saffron seminars and has a beautiful 5,000 m2 garden. The saffron cultivation is just one part of the beautiful garden that also has countless plants, herbs and flowers, and olive trees as far as the eye can see.
Christina Ferrari, an incredibly nice personality who worked hard for her dream. Today, after more than 10 years, she looks back on an intense time and can fully concentrate on her visitors, enchant and inspire them.
I really enjoyed making a tour across her paradise, followed by a traditional lunch, of course with saffron. A classic tajine, a fine soup and of course her own tea from the garden including saffron.
Christina Ferrari, with her charming personality, worked hard for her dream. Today, more than 10 years later, she looks back on an intense time and can fully concentrate on her visitors, enchanting and inspiring them.
I really enjoyed the tour across her paradise, followed by a traditional lunch, of course with saffron. A traditional tajine, a fine soup and, of course, her own tea from the garden, including saffron. It does take some time: with the trip, the tour, the seminar and the meal, it takes a few hours, before the trip back, but it is worth it and you won’t regret it.
Her life was published in a book: Chrstine Ferrari The Saffron Woman Knaur publishing house
Do not forget to buy saffron or various tea blends on your departure. There is also an online shop (check it out on the right) where you can buy the red gold. I can only wish you a lot of fun, enjoy your time and be enchanted.
Le Paradis du Safran Christine Ferrari
BP 85, MA-42452 Ourika/Maroc – km 31, Douar Takateret / Ourika
