#22 SE Headquarters 

• 1-2 tbsp of olive oil
• 1 onion
• 6 dl of vegetable bouillon
• 10 small tomatoes
• 1 minced, strong, red chilli pepper
• 4 scallops
• 2 monkfish cheeks cut in small pieces
• 2 dl of white wine
• Salt/ Pepper
• 1bsp of lemon zest, finely grated
• 1 clove of garlic chopped
• Dill, finely chopped

• Fry the garlic in olive oil. Add the timaties and chilli. Let it simmer a little.
• Pur the bouillon and let it boil again. Add the mussels. Monkfish cheek, white wine, salt/pepper and lemon zest.
• Let the soup boil for another 5 min.
• Add the dill and boil again for 2 min. before the soup is served.
• TIP: Poussins with white wine are a good match for the soup.

• Puff pastry
• 1kg of apples
• 80g of sugar
• 4 tbsp. of  raisins
• Lemon juice approx. 1 Lemon
• 15g of Cinnamon powder
• 3 tbsp. of Butter
• 100g of breadcrumbs

Make the filling first:

• Heat the butter in the pan, add the breadcrumbs and fry them slowly (moderate heat) until golden brown. 
• Peel the apples, cut into slices and sprinkle them with the lemon juice. Add sugar and cinnamon and mix.
• Preheat the oven to 180°C.

Then:

• Roll out the puff pastry and place on sheet of baking paper. 
• Distribute the breadcrumbs, the apple mixture and the raisins over 1/3 of the dough. 
• Coat the remaining surface with the egg and fold the ends in to close it. Coat the top with the rest of the egg and put it in the oven. 
• Bake for 40 – 50 min until golden brown.  

This ArchiFood recipe is from our intern Lena.

Dough:

• 2 eggs
• 2 yolks
• 75g of sugar
• 100g of milk
• 170g of butter 
• 340g of plain flour
• 20g of honey
• 10g of milk powder
• 75g of water
• 2g of baking powder
• Salt

Filling:

• 2 eggs
• 2 yolks
• 65g of sugar
• 100g of milk
• 40g of butter
• 10g of milk powder
• 40g of plain flour
• Salt

Make the creamy custard filling first:

• Warm the butter. Add eggs, yolks, sugar, milk, a bit of salt, and mix them well. While is it done, sift the flour and milk powder in to the mixture.
• Pour the mixture into the pot and keep stirring it with medium heat for 6-7 min. until the liquid slowly becoming thickness. Take the creamy custard out and allow to cool.

Make the dough as follows:

• Mix flour, butter, honey, sugar, water and baking powder.
• Roll the dough into balls about the size of walnut.

Then:

• Press the balls flat with your hands and put a tablespoon of filling on top before shaping them into small, closed buns. Press the buns flat again.
• Place on a baking tray and bake for 20 min. at 190 degrees.
• Take the cakes out and allow to cool.

This ArchiFood recipe is from our intern Yujia.

• 400g of pasta (e.g. penne)
• 3 tbsp of olive oil
• 25g of butter
• 4 cloves of garlic
• 3 fresh tomatoes
• 1 dl of small olives
• 1 finely grated lemon zest
• 750g fresh scampi or 20 large tiger shrimps, frozen or fresh
• 1 tbsp flat-leaf partly, chopped
• 1 glass of white wine
• Salt/pepper
• Chili to taste if desired

• Rinse the shellfish in water (if they are frozen, then do it once they have thawed). Put to one side.
• Heat a little butter and oil. Fry the peeled garlic cloves with parsley. Then add the tomatoes and olives, and let it heat up for approx. 2 min. Take the mixture up and put it aside.
• melt some butter and add the shellfish. Stir regularly so they do not burn. Let them cook for 2 min. Add wine and grated lemon zest and let everything simmer while stirring for 1-2 min.
• pour the garlic, parsley, olives and tomatoes in. mix with pasta and pour a stream of good olive oil over it before serving.
• Tip: The shellfish should not be peeled before serving. The shell looks nice and gives dish flavor…