• 500 g celeriac
• 1 apple
• 1 onion
• 1 tablespoon butter
• 1l chicken stock
• Salt and pepper
• 1 bunch flat leaf parsley
• 1 shallot
  
• 50 g hazelnuts
  
• 4 tablespoons butter
  
• 1/4 l cream
  
• 2 gelatin leaves

For the celery soup: Peel and dice the celeriac, peel the apple, remove the core and dice. Melt the butter in a saucepan, add the celery and apple pieces. Stir-fry for ten minutes, add chicken stock and cook until done. Then puree in a blender and season with salt and pepper.

For the parsley puree: Peel and finely dice the shallot. Puree the parsley leaves with shallot, hazelnuts and water in a blender. Add the cream and mix well once again. Season with salt and pepper and place in a bowl. Soak gelatin in cold water and then dissolve in 2 tablespoons of hot water and mix well with the mixture. Pour into a terrine dish and refrigerate for at least two to three hours.

Pour the soup into deep plates, slice the parsley puree and arrange in the middle.

Tip: The soup can also be served wonderfully lukewarm or cold.

• 400 g ground beef
• 80 g mashed potatoes
• 1 onion
• 2 tablespoons breadcrumbs
• 4 tablespoons cream
• 1/2 bunch parsley
• 1 egg
  
• Salt and pepper
  
• 200 g lasagne sheets
  
• 3/4 l tomato juice
  
• 9 gelatin leaves
  
• 2 shallots
  
• 1/2 bunch tarragon
  
• 1/2 bunch parsley
  
• 1 pinch cayenne pepper

For the köttbullar: Peel, dice and sauté the onions. Finely chop the parsley leaves. Mix the beef well with mashed potatoes, diced onion, breadcrumbs, cream, parsley and egg, season with salt and pepper. Form dumplings out of the mixture and fry in a pan with oil over medium heat for six to seven minutes, turning the dumplings.

For the pasta terrine: Cook the lasagne sheets in salted water with a tablespoon of oil, cool in ice water and drain on a kitchen towel. It is best to add lasagne sheets to the pot one at a time. Peel the shallots, dice finely, blanch with hot water and drain. Finely chop the herbs. Season the tomato juice with shallots, herbs, cayenne pepper, salt and pepper. Soak gelatin in cold water, squeeze it out dissolve in six tablespoons of hot water. Then stir vigorously into the tomato juice. Place lasagne sheets and tomato juice in layers in a dish and refrigerate for three to four hours.

Serve the pasta terrine with the warm Köttbullar.

Tip: The pasta terrine can also be made with other types of pasta. It’s also delicious with fried fish, chicken breast, or salad.

• 3 gelatin leaves
• 100 g dark chocolate
• 200ml milk
• 3 egg whites
• 30 g sugar

Soak the gelatin in cold water. Coarsely chop the chocolate and dissolve it in the hot milk while stirring. Remove the pan from the heat, squeeze out the gelatin and stir into the chocolate mixture. Chill the mixture, when it begins to gel, beat the egg whites until stiff and add the sugar. Stir through the chocolate mixture and fold in the beaten egg whites evenly. Refrigerate the mousse for one to two hours.

• 4 eggs
• 130 g sugar
• 1 sachet vanilla sugar
• 100 g flour
• 50 g starch
  
• 2 teaspoons baking powder
  
• 4 egg yolks
  
• 200 g sugar
  
• 1 sachet lemon flavoring
  (Citro Back)
  
• 250ml milk
  
• 7 gelatin leaves
  
• 500 g low-fat curd
  
• 500 g cream
  

For the sponge: Beat the eggs with the sugar for eight to 10 minutes until white and creamy. Mix the flour with the starch and baking powder, sift over the egg mixture and fold in gently. Pour the dough into a tin (28 cm diameter) and bake for approx. 20 to 25 minutes at 180 °C fan oven.

For the cheesecake filling: Soak the gelatin in cold water. Place the egg yolks, lemon flavoring, sugar and milk in a saucepan and heat over a medium heat, stirring constantly, until the mixture thickens. Then squeeze out the gelatin and stir in until it has dissolved. Then pour the mixture through a sieve to remove any gelatin lumps. Add the slightly cooled mixture to the curd in a large bowl and stir until a smooth mixture is formed. Fold in the stiffly whipped cream at the end.

Divide the sponge cake in half and place a cake ring around the bottom half. Pour the cheesecake mixture onto the sponge cake base. Then put the second half of the sponge cake on top. The cake must be refrigerated overnight for the cream mixture to be firm.