For the Advent cake, first cream the butter with the sugar. Preheat the oven to 180 °C. Gradually stir in one egg at a time. Mix in the cocoa, cooking chocolate, spices and rum. Finally, sift the flour with the baking powder and stir in as well. Pour the batter into a greased loaf pan … Read more
Try this delicious pasta dish: Calories per serving: 51 Cook pasta in salted water until tender, quench. Cut ham into cubes, grate Gouda cheese. Bring bechamel to boil with milk, mix in processed cheese, perhaps season with salt and season with pepper. Layer pasta and ham alternately in a greased dish, pouring sauce in between. … Read more
Leaf eaters is what the inhabitants of Campania are jokingly called by the other Italians, because leafy vegetables play an important role in the cooking tradition of this region. The pleasantly bitter endive, along with tangy, salty anchovies and capers and mild olives, makes the topping for a pizza like you may not have seen … Read more
Thinly pound the veal cutlets, season with salt and pepper and coat in flour. Mix the eggs with parmesan and parsley and pull the floured escalopes through this mixture. Heat plenty of oil in a frying pan and fry the cutlets on both sides until golden brown. Drain on paper towels and serve.
Roast potato pancakes in batches in hot oil according to package directions, place on baking sheet to keep warm. Top each pancake with a slice of ham and cheese. Bake under a heated broiler until cheese is melted. Sprinkle with parsley. Serve with green leaf salad. Tip: It’s best to use your favorite ham – … Read more
Divide the broccoli into small roses and wash. Peel and finely chop the onion and garlic. Dice the bacon and chop the parsley. Cut the anchovy fillets into strips. Put penne in the boiling salted water, after about 5 minutes add the broccoli roses. Heat the oil in the frying pan, fry the bacon in … Read more
For the ribbon noodles with parsley sauce, puree parsley leaves and garlic together with crème fraiche. Sauté the shallot in butter and extinguish with white wine. Add vegetable soup and whipped cream. Boil the sauce by at least 1/3. Season with salt and pepper. Cook the ribbon noodles in enough salted water until al dente. … Read more
For the bee sting, first prepare the yeast dough. For the yeast dough, first prepare a dampfl by heating the milk. Dissolve the yeast in it and mix with about 200 g of flour to form a dampfl. Cover and let rest for about 1/2 hour. In the meantime, liquefy the butter. Mix yolks, sugar, … Read more
For the zucchini antipasti, cut the zucchini into diagonal slices 0.5 cm thick. Cut pepperoni in half lengthwise, remove side walls, stems and seeds and chop into strips. Heat 3-4 tablespoons of olive oil in a frying pan. Press the garlic clove in the bowl and add to the olive oil. Quickly fry the zucchini … Read more
Rinse meat briefly and dry, cut into 1 cm thick slices at the beginning, then into narrow strips. Peel garlic cloves and press them through a garlic press into the oil. Fold in dried kitchen herbs. Place meat in a large enough bowl and pour the herb oil over it. Cover and refrigerate, preferably for … Read more