For the After-Eight cake, mix eggs, sugar and cream. Mix Benco, nuts and flour with sifted baking powder and stir in the oil well.Pour into a buttered and floured cake pan and bake at about 170°C. Bring the fresh chocolate mint leaves to the boil with the milk and leave to infuse for about 20 … Read more
For the truffle balls with rum ganache, heat the cream to at least 85°C and dissolve the finely chopped funk mixture in it, mixing briefly with a hand blender if necessary. Only when the canache is overcooled, stir in the alcohol. At a temperature of 25°C, pour the canache into a disposable piping bag with … Read more
For the non-alcoholic punch, bring all the ingredients to the boil in a saucepan and then remove from the heat and leave to infuse for approx. 10 min. covered. Strain through a fine sieve and bring to the boil again. Serve the non-alcoholic punch hot in tea glasses.
For the After Eight Cupcakes, beat the cream soft butter, powdered sugar and cream cheese until fluffy, stir in the mint syrup and chill in the icebox overnight. For the batter, mix all ingredients except the chocolate. Melt the chocolate and add to the batter. Preheat oven to 180°C / hot air. Pour batter into … Read more
For the penne with turkey and zucchini, cut the turkey and zucchini into small pieces. Cut the tomatoes in half. Heat olive oil and fry turkey meat. Add zucchini and fry. Then add tomatoes and simmer for 5 minutes. Season with salt, pepper and parsley. Meanwhile, heat a pot of water and cook pasta al … Read more
Cut the pork belly into 2 equal pieces, season with salt and with pepper. Fill a roasting pan with about 2 fingers of water and bring to a boil on the stove top. Pour in the meat with the pork rind facing down. Cook in the preheated oven at 220 degrees on the 2nd rack … Read more
For the strawberry slices, first prepare the dough. For the dough, cream the butter, eggs, sugar, vanilla sugar, milk, lemon zest and cinnamon. Stir in flour and baking powder. Bake in square springform pan (lined with baking paper) at 160 degrees for 50 minutes. Allow to cool in the pan. Remove paper, put bottom back … Read more
For the almoch steak with mushroom and potato crust, sauté the finely chopped mushrooms in a little butter or oil until the liquid has evaporated. Mix with the mashed potatoes and stir in breadcrumbs if needed. Season to taste with salt. Salt and pepper the well-cleaned steaks and fry them in hot oil on both … Read more
Rinse the turkey cutlets with cold water and rub dry. Place the meat in a freezer bag and pound tenderly flat with a meat mallet. Season the turkey with salt and pepper. Mix mustard, garlic and parsley and spread on the meat. Place one slice each of ham and cheese on top of each other … Read more
For the Trevisan radicchio salad, first cut the washed and spun radicchio into 3 cm long pieces. Then for the dressing, whisk all the ingredients together well, add salt and pepper. Marinate the radicchio with the dressing and serve the Trevisan radicchio salad.