Many thanks to Clark for supporting the video. With the code MAXXPANE you get a voucher for uploaded insurance up to 45€ https://www.clark.de/landing/social/m... Maximilian Lorenz has come up with a 3-course menu for under 10€ per person and is preparing it with me! Have fun with the video ???????? Max Lorenz on Instagram: https://instagram.com/maximilianloren... Recipe Star Menu Ingredients 1 Hokkaido pumpkin 1 burrata 1 baguette 1 red onion 1 basil 1 thyme 5 cherry tomatoes 2 salmon fillets (deep frozen) 1 soup vegetable 150 g risotto rice 50 g parmesan 100 g butter 1 rocket 50 g walnut 2 eggs 100 g chocolate 200 ml apple juice 1 apple 50-80 g white chocolate Olive oil 40 g flour 50 g sugar 1-2 tbsp cornstarch Salt Pepper Dash of white wine Preparation: Starter: Preheat the oven to 160 degrees fan. Quarter the Hokkaido pumpkin and remove the seeds, then a pumpkin wedge, season with pepper and oil and put in the oven for 60 minutes. Cut the red onion into thin strips and then briefly bring to the boil in a pan with a dash of vinegar, water, sugar, salt, thyme and rosemary, then reduce the heat and let it simmer. Cut the baguette into thumb-thick slices and roast until crispy. Slice the tomatoes. Take the pumpkin out of the oven (60 min), remove the skin and chop roughly. Put the pumpkin and tomatoes on the toasted bread, then put the burrata on top and put it back in the oven at 160 degrees circulating air for 1-2 mins until the burrata melts. Take it out of the oven and then refine it with the pickled onions and basil and season with salt and pepper. Finally drizzle with olive oil. Now enjoy. Main course Preparing a vegetable broth means: Remove the skin from the soup vegetables and put them in a pan of water and bring to the boil. Dice the remaining soup vegetables and put them to one side. Risotto Fry the rice with a dash of olive oil and salt and a dash of white wine (alternatively use the stock directly), deglaze, let the alcohol boil off and then add the diced vegetables. Pour the homemade stock through a sieve and add it little by little until the risotto has a sloppy consistency and the risotto rice grains are al dente. For the salmon Marinate the salmon with olive oil, salt, pepper and thyme and put in the oven at 160 degrees for 6-7 minutes until it is translucent. For the rocket Put the rocket and walnuts in a bowl and season with olive oil, vinegar, salt and pepper (optionally mustard) and mix well. Then arrange the risotto on the bottom of the plate, place the salmon fillet on top and top the whole thing with the fresh rocket salad. Dessert Melt the chocolate (dark) with butter in a water bath. Mix a little sugar, flour, a whole egg and a yellow egg (with a whisk). Find a dish (e.g. a cup) and grease it with butter. Peel an apple and cut it into small cubes. Pour the apple juice into a saucepan and add a pinch of cinnamon and a clove. Mix the cornstarch with water and then gradually stir it into the apple juice. Remove the clove and add the white chocolate, then stir well with a whisk until everything is a mass. After 4 minutes, add the diced apple and keep the whole thing warm. Stir the melted chocolate-butter mixture and the sugar-flour-egg mixture together and pour into the dish. Then put in the fridge for 2-3 hours and then bake in the oven for 15 minutes at 160 degrees. When the cakes are ready, take them out of the oven and serve with the apple-chocolate sauce.