september marks the end of a very special project that i have been working on for the last few months and that is close to my heart. "schweizer spitzenköche für afrika" - "swiss top chefs of switzerland for africa" is what happens, when the best chefs of my country meet to cook for a better world.
we are doing this at a big gala next weekend at my dear friends tanja grandits restaurant stucki in basel, where the chefs will create an amazing menu. the guests are lined up, they paid for their chairs - partners and suppliers have generously sponsored everything: from the glass of mineral water to chocolate couverture.
that's where we'll also proudly present our little baby. the cookbook: schweizer spitzenköche für afrika. its a book filled with wonderful recipes from the chefs childhood. easy recipes they have discovered while travelling the world, dishes they cook for their loved ones. the book is filled with warmth and love and therefore a book everyone loves picking up & cooking from it.
all the proceeds from the booksales and the charity gala will go to aethiophia. we'll build a school there for the foundation "menschen für menschen" (people for people), that was founded by the actor karlheinz böhm. a school you might ask? - dont they just need food? yes - a healthy life and development starts with education. everyone that can write, calculate and read becomes a smart and proud individual that can provide for himself.
this linzertart by heiko nieder, from the restaurant at the dolder grand hotel in zurich is a little teaser from the book. its a heartwarming and very delicious treat. we will be doing a bakesale with it later in the year. how about you start baking for a our good cause, too? - i'd love to see this project become an international affair. i'd love to see your recipes, the picutres and hear from your experiences. i am sure it will be a good one!
this is Heiko Nieders favourite tart. thing is, he doesnt like linzertart at all. unless his lovely wife bakes it for him. the sunflower seeds give this tart a wonderful & unexpected crunch.
for the dough:
1 teaspoon baking powder
1 vanillapod, seeds scraped out
125g almond flour (a rougher ground one would be fine, too)
80g sunflower seeds, roasted & coarsely chopped
1 lemon, grated zest
a pinch of ground cloves, cinnamon, ground tonkabean
for the filling:
about 200g homemade mulberry jam
a hand full of almond slivers
a dash of milk
for a 22cm round tart tin
heat the oven to 175 °C, butter the tart tin and dust it lightly with flour.
mix all the ingredients for the dough in the kitchen aid until a dough forms. form into a round circle, put in clingfilm and let rest for about half an hour.
leave about 1/3 of the dough for the edges, roll out the rest of the dough into a circle and line the prepared tin with it. now take the reserved dough and decorate the edges with it (you can also roll it out and cut out some decorative sujets. if you want to you can prick the edges with a fork, which makes a simple decoration, too.
now generously cover the bottom with the mulberry jam and sprinkle the almond slivers over it.
mix eggyolk, salt and a dash of milk and glaze the dough.
now bake in the middle of the preheated oven for 30 to 40 minutes.