1st place: boiled beef cannelloni
INGREDIENTS FOR 4 PORTIONS
250 g cannelloni
salt
1 carrot
3 stalks of celery
2 shallots
300 g cooked boiled beef (diced)
1 egg
100 g Le Gruyère AOP (grated)
1 bunch of parsley
1⁄2 tsp dried marjoram
salt
pepper
550 ml beef stock
1 bread roll
2 tbsp horseradish root (grated)
nutmeg
1-2 diced tomatoes
PREPARATION
- Preheat oven to 160 oC. Pre-cook the cannelloni for approx. 4 mins (follow the instructions on the packet!), drain.
- Filling: Finely dice the carrot, celery and shallots. Mix with the boiled beef, egg and half of the Gruyère AOP. Pluck the parsley leaves, set aside two thirds, chop the rest, mix into the filling with the marjoram, season with salt and pepper. Fill the cannelloni with the filling and place in a greased casserole dish. Heat 300 ml beef stock and pour in. Cook in the oven for approx. 15 mins. Sprinkle with the remaining Le Gruyère AOP, bake for approx. 5 mins.
- Horseradish foam: Boil the chopped bread roll in the remaining beef stock. Mix in the horseradish and a little parsley, puree, pass through a sieve, season with salt, pepper and nutmeg. Arrange the cannelloni on top. Garnish with parsley and diced tomatoes.
Readers' recipe from Ms. Katharina Köhler-Braun, Moers
Place 2: Pear tarte flambée
INGREDIENTS FOR 4 PORTIONS
250 g wheat flour (type 550)
100 g wholemeal wheat flour Salt
2 tbsp rapeseed oil
Oil for brushing
400 g ripe firm pears
100 g pecan kernels
2-3 stalks thyme
2 tbsp powdered sugar
1-2 tbsp lemon juice
4 tbsp sour cream
125 g Le Gruyère AOP (coarsely grated)
seeds from 1 pomegranate
fresh mint
PREPARATION
- Knead a smooth dough from the flour, 1 tsp salt, rapeseed oil and approx. 150 ml water. Shape into a ball, brush with a little oil. Cover and leave to rest for at least 1⁄2 hour.
- Cut the pears into wedges. Chop the nuts. Pluck the thyme leaves. Caramelize the powdered sugar in a pan. Add the pears, thyme, nuts and lemon juice, toss briefly and remove from the heat.
- Preheat the oven to 200 °C fan. Roll out the pastry between sheets of baking paper to the size of a baking tray, place on the oiled tray. Spread the sour cream on top.
- Spread Le Gruyère AOP and the drained pear and nut mix on top. Bake the tarte flambée in the oven for 25-30 mins. until golden brown. Serve garnished with pomegranate seeds and mint leaves.
Readers' recipe from Simone Thurau, Plauen