CRACKERS EASTER Menu Cooking Instructions & Playlists
Sous Chef Patrick Ziegert and Cookie show you how to prepare the delicious Crackers Easter menu. Simply follow the instructions in the video. Englisch instructions down below.
PLAYLISTS Our favourite Cookies Club & Crackers DJ’s have created the perfect soundtracks to get you into the party mood.
TOM PETERS Just like heaven! The Valentine’s playlist to dance, eat and make love to… spotify.com
HARA KATSIKI Hara’s fabulous tunes will get the party started in no time! mood! spotify.com
OLIVER BARDUHN DJ & producer Oli Barduhn knows exactly what tracks to play to lift up everyone’s mood! 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 pot – a regular kitchen oven
– 1 small tray or ceramic form for the veggies
– scissors or small knife to open the bags
– a fork and a few large spoons always come in handy
– kitchen towel
Brioche & Butter – Label A: Simply serve! You can also wet the brioche a little with your hands and toast in the oven for 5 minutes at 180°C.
Salad – Label B:
For the salad, pour marinade into the paper cup, close the lid and shake. Take your plate and serve the salad. Sprinkle parmesan cheese and cashew nuts on top. Done!
Soup – Label C:
Fill a large pot with water and bring to a boil. Carefully separate the vacuum bag with soup from the one with olive oil, without puncturing either of them. Then place the vacuum bag with the soup into the water and let it boil for 30 seconds, then turn off the stove and set a timer for 8 minutes. Serve into a bowl, add the desired amount of the beetroot vinegar & olive oil mixture and garnish with capers and dill. Slurp away!
Tip: heat up your soup bowls in the oven for 5 minutes at 50-60°C.
Main – Label D:
Preheat your oven to 160°C, take your paper cup labeled D and remove the sorrel – you will need it later for garnish. Then place all the vegetables on a tray or ceramic form and roast in the oven for 8 minutes. In the meantime use the same large pot with water and bring to a boil. Place the vacuum bag with the meat or spinach dumplings into the water and let it boil for 30 seconds, then turn the heat to low and simmer for 8 minutes. Best to set a timer!
Start your plate with the veggies, add the sorrel and add drops of the cardamom yogurt everywhere. Next, plate your meat or dumplings and top off jus. Enjoy!
Tip: heat up your plates in the oven for 5 minutes at 50-60°C.
Dessert – Label E:
Remove the lid of the cheesecake cream and garnish with poppy seed crunch. Easy as that!