Cookies Cream Menu Cooking Instructions & Playlists
Chef Stephan Hentschel and Marion Klammer show you how to prepare and serve your Cookies Cream dinner. Simply follow the instructions in the video and below and get transported into a gastronomic experience!
PLAYLISTS Our favourite Cookies Club & Crackers DJ’s have created the perfect soundtracks to get you into the party mood.
OLIVER BARDUHN DJ & producer Oli Barduhn knows exactly what tracks to play to lift up everyone’s mood! spotify.com
HARA KATSIKI Hara’s fabulous tunes will get the party started in no time! mood! spotify.com
DANNY RUSSELL A Cookies Club veteran, Danny Russell will have you dancing in a flash! spotify.com
NATALIA ESCOBAR One of our Crackers’ resident DJs, Natalia’s music will transport you back into the restaurant. spotify.com
You will need:
– 1 large pan
– a regular kitchen oven, preheated at 160°C
– scissors or small knife to open the bags
– a cake lifter or spatula
– a few large spoons always come in handy
– kitchen towel
Tip: For soup and main course carefully heat up your plates in the oven for a few minutes.
Baguette & Butter – Label A:
Simply serve! You can also toast it in the oven for 5 minutes at 160°C.
Salad – Label B:
For the starter use a fork or kitchen tweezers and place all the watermelon slices neatly onto your plate. Drizzle the dressing on top and garnish with fresh herbs. Done!
Soup – Label C:
This soup can be served hot or cold.
For the cold version keep the soup in the fridge until just before serving. Then place the tomatoes and some of the oil into a cold bowl and pour chilled soup on top.
Tip: place your soup bowl into the fridge or freezer for a few minutes.
For the hot soup, fill a large pot with water and bring it to a boil. Place the vacuum bag with the soup into the water, then turn off the stove and set a timer for 5 minutes. Serve over tomatoes into a bowl. Slurp away!
Main – Label D:
Preheat your oven to 160°C and use the same large pot with water and bring to a boil.
Place the paper box containing cannelloni with the closed paper lid into the oven for 10 minutes.
Place the vacuum bag with sauce into hot water and simmer for 5-10 minutes.
Remove the lid of the box and with a small spoon drizzle the truffle salsa over the cannelloni. Now using a cake lifter or fork place onto your plate and pour the hot morel sauce in the middle.
Garnish the cannelloni with potato chips and fresh herbs. Enjoy!
Dessert – Label E:
With a small knife scrape around the inside of the paper cup, then turn over onto a plate. Garnish with cherries and fresh herbs. Easy as that!