The four-day week of “The Perfect Dinner” takes place in the Westerwald. On day 1, Sandra (41) is in the kitchen. “I think that cooking was born to me,” says the hostess – but then comes the pasta dough of horror…
Sandra lives in rural Hilgenroth and is changing her life because of her multiple sclerosis. “Of course, everything you eat has consequences for your body,” which is why she has just completed her studies to become a nutritionist. But: “It’s not the super healthy food I’m going to prepare today.” She worked in Sardinia for three months. She therefore connects her roots and her long-distance love with the motto “Westerwald meets Italy”:
Mushroom picker Andrej (37) is happy about the appetizer: “I’m super excited that this is a dish with porcini mushrooms.” When it comes to dessert, however, he is skeptical: “I know the legendary tiramisu from my late mother. That’s always the benchmark for me.”
Photo: RTL
“The perfect dinner”: Sandra is overwhelmed with the pasta dough
“I’m very clumsy and something falls out of my hand every time.” So that nothing goes wrong in the evening, Sandra has set up a dresser table with a thermal bridge, “where the walk to the table is only three times, three foot lengths.” Cleverly thought out, because “even if I did fall, I’d just fall forward and then they’d already have the plate on their little board”.
The pasta dough for the ravioli causes trouble: “It’s already cracking! What do I do now? But now I’m overwhelmed here.” Time is pressing, so it goes straight into the garbage. Sandra’s whole hope is on the second attempt. “I’m glad I really succeeded,” Sandra sighs relieved when she greets the guests served her favorite starter. Anni (31) likes the combination: “With the cold parmesan foam with the warm ravioli, it tastes totally cool.” Markus (42) thinks so too: “The combo is really great.” Only porcini connoisseur Andrej is not completely satisfied: “I expected a bit more from the filling.”
Photo: RTL
Andrej finds the tiramisu “simply perfect”
“It’s a Horhausen pig,” Sandra then introduces her local meat. “Actually, my potato biscuits are gnocchi. But they got to me a bit,” explains the hostess of the “Sandra-Art”. “Then I just fried them in a pan and hit them with a wooden spoon.” Anni is not convinced by the self-creation: “The potato biscuit wasn’t really my thing.”
With confectionary precision, Sandra layers her tiramisu at the end of the menu, which Andrej is particularly excited about. His conclusion: “My highlight of the whole menu today was the dessert.” He raves: “The creamy, this harmonious, even with the cocoa. It was just perfect.” Expectations were fully exceeded: “If we talk about it any further, I’ll have to get another plate.” However, the overall impression wasn’t quite perfect. Sandra started the week with 23 points.
