INGREDIENTS
3 Panicles of honey tomatoes
1 Shallot
5 Basil leaves
2 Teasp. olive oil
1 Clove of garlic
5 Large slices of bread or 10 slices of ciabatta
A bit of balsamic cream
PREPARATION
Wash the tomatoes and slice them into eight pieces. Chop the shallot finely and mix it with the tomatoes.
Wash the basil leaves and dry them with a paper towel. In the next step, chop them finely and add them to the tomatoes.
Season the tomatoes with olive oil, pepper, salt and a little bit of balsamic cream and mix everything thoroughly.
Rub the slices of bread with a little bit of oil, season both sides slightly with pepper and salt and roast the slices in the oven at 180°C until they are slightly brown.
Rub the hot slices with a halved clove of garlic, then add the tomatoes onto them and serve the finished bruschetta.
Easy
For four people
20 Minutes
INGREDIENTS
1 Tbsp. plant oil
45 g Butter
85 g Onion, chopped
3 Stalks of celery, chopped
4 Medium-sized carrots, chopped
350 g Beef, ground and marbled
1/4 l Dry red wine
2 San Marzano tin tomatoes, chopped finely, with juice
550 to 675 g Pasta
1 Tbsp. Butter for the pasta
Parmigiano Reggiano for the servings
Freshly ground pepper
2 Hours
Difficult
For four people
PREPARATION
Put the oil, the butter and the chopped onions in a pot and switch on the stove at middle heat. Sauté the onion until it is translucent, then add the chopped celery and carrots. Let everything cook approximately five minutes and stir until the vegetables are covered with oil.
Add the ground beef, a pinch of salt and a little bit of pepper. Mince the beef with a fork, stir it carefully and let it cook until it is well cooked.
In the next step, add the red wine and let everything cook while stirring, until the wine has completely evaporated. Then, add the tomatoes and the tomato paste and stir all ingredients carefully. When the tomatoes start bubbling, lower the heat and let the sauce cook slightly. Let the mixture simmer at least two hours by stirring occasionally.
Mix the sauce with the cooked and drained pasta and add the butter and a cup of pasta water at the same time. Serve freshly grated parmesan to the finished dish.
45 Minutes
Medium
For four people
INGREDIENTS
210 g Butter
240 g Chocolate mix:
-100 g Chocolate 70% Cocoa
-100 g Chocolate Milka Daim
-40 g Chocolate 60% Cocoa
4 Eggs
100 g Sugar
80 g Flour
Raspberries and cocoa for the decoration
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
1 Hour
Medium
For four persons
INGREDIENTS
1 Bunch of greens
2 Small shallots
2 Cloves of garlic
1 Zucchini
2 Big carrots
5 Medium-sized potatoes
1 Cup of frozen peas
½ Cauliflower
½ Broccoli
1 Can of San Marzano tomatoes
Vegetable broth in a jar
Parmesan
Pepper
Salt
PREPARATION
Wash the vegetables and slice them into equal pieces. Chop the shallots finely. Shortly press the whole garlic cloves. Wash the greens and slice them into rough pieces which will be removed later from the dish (leek, celery). Peel the potatoes and cook them separately.
Put some olive oil in the pot and sauté the shallots and garlic. Then, add the vegetables as well as the greens and braise everything in the oil for 5 minutes. Douse everything with vegetable broth and let it boil once.
In the next step, chop the canned tomatoes and fold them in the soup. Let the soup simmer at low heat for 35 minutes. Slice the cooked potatoes in small cubes and stir them in.
Remove the leek, the celery and the garlic. Season the soup with pepper and salt and sprinkle the portions with plenty of parmesan before serving the dish.
45 Minutes
Medium
For four persons
INGREDIENTS
400 g Pasta (Spaghetti or Penne)
140 g Bacon
2 Canned san Marzano tomatoes, chopped finely, with juice
1 Cup of pasta water
1 Shallot or ½ onion
½ Glass of white wine
2 Tablespoons of grated pecorino cheese or parmesan
1 Teaspoon Virgin Olive Oil
20g Butter
Salt
Pepper
PREPARATION
Chop the shallot or optionally half an onion into thin slices and dice the bacon. Then, chop the canned tomatoes into small pieces. Put the bacon into the pan. As soon as it starts losing water, add the onion and 1 teaspoon of olive oil.
Add white wine to the onion and bacon and let it cook until it is vaporised. You can now add the tomatoes and let the sauce simmer at low heat for 30 minutes.
Cook the pasta in salted water until they are al dente and keep one pot of pasta water.
Drain the pasta and add it to the sauce. Also add the pot of pasta water and a piece of butter. Swivel the pasta thoroughly and let it steep for 2 minutes.
You can now serve the dish and garnish the hot pasta with grated pecorino cheese or parmesan if wanted.
90 Minutes
Difficult
For four persons
INGREDIENTS
200 g Flour
60 g Sugar
100 g Cold butter
Cest of ½ untreated lemon
1 Tablespoon ground vanilla
1 Egg yolk
2 ½ untreated lemons
4 Eggs
1 Egg yolk
200 g Sugar
125 g Cream
1 EL Icing sugar
Dried beans or peas and baking paper for blind-baking
PREPARATION
Fill the flour and 60 g sugar in a bowl and chop the butter into small pieces. Then, rub off the zest of half a lemon and add it to the bowl alongside with the butter, vanilla and 1 egg yolk.
Wash your hands with cold water so that the dough stays cold. Knead everything until there are no pieces of butter anymore. Roll out the dough roundly between two layers of cling film, cover a 30 cm tarte tin with the dough and let it rest in the refrigerator for 1 hour.
Turn on the oven to 180°C (fan-forced 160°C). Cover the dough base with a piece of baking paper and add the beans or peas in order to blind-bake the dough in the oven approximately 10 minutes.
For the cake filling, wash 2 ½ lemons, rib off their zest and squeeze them. Scramble the eggs, 1 egg yolk and 200 g sugar with the whisk of your mixer until the mixture is very foamy. Add the squeezed lemon juice and the lemon zest, whip the cream and fold it in the mixture.
Remove the beans or the peas from the baked dough, fill in the lemon cream and bake everything at 150°C (fan-forced 130°C) for 50 minutes until the cream is firm.
Let the cake cool off. Before you serve the cake, turn on the oven grill, dust the tart with icing sugar and brown it in the oven for not more than 1 minute. If available, you can also use a kitchen Bunsen burner in order to get the perfect sugar crust.
70 Minutes
Easy
For four persons
INGREDIENTS
3 Tbsp native olive oil
3 Clove of garlic
1 Bunch of basil, chopped
500 g Peeled San Marzano tomatoes, canned, crushed with a fork
Tuscan bread, cut into slices
Tuscan bread, chopped into small pieces
Salt
Pepper
Vegetable brooth or water
PREPARATION
Sauté the garlic and the basil in the olive oil for 2 to 3 minutes. The garlic should stay white. Add some vegetable brooth or water. Then, add the tomatoes and season them with salt and pepper.
Let the mixture cook at middle heat for 20 minutes. Put the Tuscan bread onto the tomatoes. Cover the pan and let everything simmer at low heat for aprox. 30 minutes.
Then, remove the cover and let the tomatoes steep for 15 minutes without any heat. Before serving, stir in the bread completely and warm up the mixture for a few minutes. Then, you can put the dish into bowls, decorate it with small pieces of bread and serve it.
30 Minutes
Easy
For four persons
INGREDIENTS
300 g Rice
4 Artichokes
2 Cloves of garlic
50 g Butter
1 L Brooth
4 Tbsp olive oil
Salt
Pepper
Parmesan
Artichokes for serving
PREPARATION
Clean the artichokes and cut them into slices or small pieces. Heat the olive oil and 25 g butter in a pot. Add the garlic and put the artichokes in the pot, before the garlic starts to get brown.
Add salt and a bit of brooth until the ingredients start getting brown. The, add the rice and roast it until it gets transparent. Pour the rest of the brooth into the pot and let the mixture cook until the rice is al dente.
In the last step, add the rest of the butter and a few spoons of parmesan and mix everything well. Before serving, decorate the risotto with pepper and artichokes.
2,5 Hours
Einfach
For ten persons
INGREDIENTS
1 Cup of black coffee, cold
500 g Mascarpone
100 g Powdered sugar
5 Tbsp Amaretto
1Teaspoon lemon zest
1 Tbsp Cream
200 g Sponge fingers
2 Tbsp cocoa powder
PREPARATION
Mix the mascarpone, amaretto, powdered sugar and lemon zest until you have a homogenous mixture. Add 1 tablespoon of cream in order to avoid that the mixture gets too firm.
Put half of the sponge fingers into an oven dish and drizzle enough cold coffee over the biscuits with a tablespoon.
Add half of the mascarpone cream over the biscuits and smooth its surface.
Repeat step two and three with the rest of the sponge fingers and remaining mascarpone cream. Smooth the surface and powder the dessert with cocoa.
Let the tiramisu cool for at least 2 hours before you serve it.
20 Minutes
Easy
For four persons
INGREDIENTS
3 Burrata
3 Panicles of honey tomatoes
6 Ripe figs
Balsamico Creme
Olive oil
Pepper and Salt
PREPARATION
Wash the tomatoes and figs and quarter them. Let the Burrata drain and place them in the middle of a big dish.
Arrange the tomatoes and figs around the Burrata and decorate everything with olive oil and balsamico creme. Season the starter with pepper and salt and serve it with fresh Ciabatta.
30 Minutes
Medium
For four persons
INGREDIENTS
300 g Pasta
300 g Radicchio (splitted)
200 g Cremenzola (young Gorgonzola)
30 g Walnuts
2 Shallots
1 Tbsp. olive oil
1 Teaspoon honey
1 Teaspoon Calvados
50 ml White wine
50 ml Apple juice
100 ml Cream
⅓ Teaspoon nutmeg (freshly grated)
PREPARATION
Chop the shalotts finely, quarter the radicchio and slice it into stripes or pluck it into small pieces. Chop the walnuts.
Heat olive oil in a pan and sauté the shallots. Add the chopped walnuts and honey and let everything caramalize at middle to high heat for aprox. 3 minutes.
Add the majority of the raddichio, sear it for 2 minutes and add Calvados, white wine and apple juice. Chop the Gorgonzola cheese, add it to the pan and let it melt.
Then, add cream to the mixture and season with salt, pepper and freshly grated nutmeg.
Let salted water cook in a pot. Cook the pasta until it is al dente, keep one pot of pasta water before draining the pasta and add it to the sauce. Swivel the pasta with the sauce and serve it with the rest of the raddichio.
45 Minutes
Easy
For four persons
INGREDIENTS
110 g Flour type "0"
80 g Sugar
50 g Almonds
1 Egg
15 g Butter
1 Teaspoon Baking soda
1 Packet vanilla sugar
PREPARATION
Preheat the oven to 200°C. Beat the egg with sugar and vanilla sugar and add flour, baking soda and butter at room temperature.
Roast the almonds slightly and let them cool. Then, add the almonds to the flour mixture and form two to three 25 cm long dough rolls.
Bake the rolls for aprox. 15 minutes, let them cool and cut them into 1,5 cm thick diagonal slices. Put the slices on the baking tray and bake them for another 10 minutes until the Cantuccini are golden-coloured.
15 Minutes
Easy
For four persons
INGREDIENTS
60 g Sugar
300 g Raspberries or berry mix (deep-frozen)
50 g Dark chocolate, in small pieces
2 Egg white
PREPARATION (Thermomix)
Put the sugar into the bowl and pulverize it at level 10 for 10 seconds.
Add the frozen fruits and the chocolate pieces and mince everything at level 8 for 10 seconds.
Push the minced fruits aside within the bowl in order to insert the stirring attachment. Add the egg white, beat everything at level 4 for 2 minutes until the mixture becomes a soft ice cream and server the freshly prepared icecream.
Tip:
The icecream can also be prepared with a mixer and blender instead of a Thermomix.
INGREDIENTS
3 Panicles of honey tomatoes
1 Shallot
5 Basil leaves
2 Teasp. olive oil
1 Clove of garlic
5 Large slices of bread or 10 slices of ciabatta
A bit of balsamic cream
PREPARATION
Wash the tomatoes and slice them into eight pieces. Chop the shallot finely and mix it with the tomatoes.
Wash the basil leaves and dry them with a paper towel. In the next step, chop them finely and add them to the tomatoes.
Season the tomatoes with olive oil, pepper, salt and a little bit of balsamic cream and mix everything thoroughly.
Rub the slices of bread with a little bit of oil, season both sides slightly with pepper and salt and roast the slices in the oven at 180°C until they are slightly brown.
Rub the hot slices with a halved clove of garlic, then add the tomatoes onto them and serve the finished bruschetta.
Easy
For four persons
20 Minutes
INGREDIENTS
1 Tbsp. plant oil
45 g Butter
85 g Onion, chopped
3 Stalks of celery, chopped
4 Medium-sized carrots, chopped
350 g Beef, ground and marbled
1/4 l Dry red wine
2 San Marzano tin tomatoes, chopped finely, with juice
550 to 675 g Pasta
1 Tbsp. Butter for the pasta
Parmigiano Reggiano for the servings
Freshly ground pepper
2 Hours
Difficult
For four persons
PREPARATION
Put the oil, the butter and the chopped onion in a pot and switch on the stove at middle heat. Sauté the onion until it is translucent, then add the chopped celery and carrots. Let everyything cook approximately five minutes and stir until the vegetables are covered with oil.
Add the ground beef, a pinch of salt and a little bit of pepper. Mince the beef with a fork, stir it carefully and let it cook until it is well cooked.
In the next step, add the red wine and let everything cook while stirring, until the wine has completely evaporated. Then, add the tomatoes and the tomato paste and stir all ingredients carefully. When the tomatoes start bubbling, lower the heat and let the sauce cook slightly. Let the mixture simmer at least two hours by stirring occasionally.
Mix the sauce with the cooked and drained pasta and add the butter and a cup of pasta water at the same time. Serve freshly grated parmesan to the finished dish.
45 Minutes
Medium
For four persons
INGREDIENTS
210 g Butter
240 g Chocolate mix:
-100 g Chocolate 70% Cocoa
-100 g Chocolate Milka Daim
-40 g Chocolate 60% Cocoa
4 Eggs
100 g Sugar
80 g Flour
Raspberries and cocoa for the decoration
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
1 Hour
Medium
For four persons
INGREDIENTS
1 Bunch of greens
2 Small shallots
2 Cloves of garlic
1 Zucchini
2 Big carrots
5 Medium-sized potatoes
1 Cup of frozen peas
½ Cauliflower
½ Broccoli
1 Can of San Marzano tomatoes
Vegetable broth in a jar
Parmesan
Pepper
Salt
PREPARATION
Wash the vegetables and slice them into equal pieces. Chop the shallots finely. Shortly press the whole garlic cloves. Wash the greens and slice them into rough pieces which will be removed later from the dish (leek, celery). Peel the potatoes and cook them separately.
Put some olive oil in the pot and sauté the shallots and garlic. Then, add the vegetables as well as the greens and braise everything in the oil for 5 minutes. Douse everything with vegetable broth and let it boil once.
In the next step, chop the canned tomatoes and fold them in the soup. Let the soup simmer at low heat for 35 minutes. Slice the cooked potatoes in small cubes and stir them in.
Remove the leek, the celery and the garlic. Season the soup with pepper and salt and sprinkle the portions with plenty of parmesan before serving the dish.
45 Minutes
Medium
For four persons
INGREDIENTS
400 g Pasta (Spaghetti or Penne)
140 g Bacon
2 Canned san Marzano tomatoes, chopped finely, with juice
1 Cup of pasta water
1 Shallot or ½ onion
½ Glass of white wine
2 Tablespoons of grated pecorino cheese or parmesan
1 Teaspoon Virgin Olive Oil
20g Butter
Salt
Pepper
PREPARATION
Chop the shallot or optionally half an onion into thin slices and dice the bacon. Then, chop the canned tomatoes into small pieces. Put the bacon into the pan. As soon as it starts losing water, add the onion and 1 teaspoon of olive oil.
Add white wine to the onion and bacon and let it cook until it is vaporised. You can now add the tomatoes and let the sauce simmer at low heat for 30 minutes.
Cook the pasta in salted water until they are al dente and keep one pot of pasta water.
Drain the pasta and add it to the sauce. Also add the pot of pasta water and a piece of butter. Swivel the pasta thoroughly and let it steep for 2 minutes.
You can now serve the dish and garnish the hot pasta with grated pecorino cheese or parmesan if wanted.
90 Minuten
Anspruchsvoll
Für vier Personen
INGREDIENTS
200 g Flour
60 g Sugar
100 g Cold butter
Cest of ½ untreated lemon
1 Tablespoon ground vanilla
1 Egg yolk
2 ½ untreated lemons
4 Eggs
1 Egg yolk
200 g Sugar
125 g Cream
1 EL Icing sugar
Dried beans or peas and baking paper for blind-baking
PREPARATION
Fill the flour and 60 g sugar in a bowl and chop the butter into small pieces. Then, rub off the zest of half a lemon and add it to the bowl alongside with the butter, vanilla and 1 egg yolk.
Wash your hands with cold water so that the dough stays cold. Knead everything until there are no pieces of butter anymore. Roll out the dough roundly between two layers of cling film, cover a 30 cm tarte tin with the dough and let it rest in the refrigerator for 1 hour.
Turn on the oven to 180°C (fan-forced 160°C). Cover the dough base with a piece of baking paper and add the beans or peas in order to blind-bake the dough in the oven approximately 10 minutes.
For the cake filling, wash 2 ½ lemons, rib off their zest and squeeze them. Scramble the eggs, 1 egg yolk and 200 g sugar with the whisk of your mixer until the mixture is very foamy. Add the squeezed lemon juice and the lemon zest, whip the cream and fold it in the mixture.
Remove the beans or the peas from the baked dough, fill in the lemon cream and bake everything at 150°C (fan-forced 130°C) for 50 minutes until the cream is firm.
Let the cake cool off. Before you serve the cake, turn on the oven grill, dust the tart with icing sugar and brown it in the oven for not more than 1 minute. If available, you can also use a kitchen Bunsen burner in order to get the perfect sugar crust.
70 Minutes
Easy
For four persons
INGREDIENTS
3 Tbsp native olive oil
3 Clove of garlic
1 Bunch of basil, chopped
500 g Peeled San Marzano tomatoes, canned, crushed with a fork
Tuscan bread, cut into slices
Tuscan bread, chopped into small pieces
Salt
Pepper
Vegetable brooth or water
PREPARATION
Sauté the garlic and the basil in the olive oil for 2 to 3 minutes. The garlic should stay white. Add some vegetable brooth or water. Then, add the tomatoes and season them with salt and pepper.
Let the mixture cook at middle heat for 20 minutes. Put the Tuscan bread onto the tomatoes. Cover the pan and let everything simmer at low heat for aprox. 30 minutes.
Then, remove the cover and let the tomatoes steep for 15 minutes without any heat. Before serving, stir in the bread completely and warm up the mixture for a few minutes. Then, you can put the dish into bowls, decorate it with small pieces of bread and serve it.
30 Minutes
Easy
For four persons
INGREDIENTS
300 g Rice
4 Artichokes
2 Cloves of garlic
50 g Butter
1 L Brooth
4 Tbsp olive oil
Salt
Pepper
Parmesan
Artichokes for serving
PREPARATION
Clean the artichokes and cut them into slices or small pieces. Heat the olive oil and 25 g butter in a pot. Add the garlic and put the artichokes in the pot, before the garlic starts to get brown.
Add salt and a bit of brooth until the ingredients start getting brown. The, add the rice and roast it until it gets transparent. Pour the rest of the brooth into the pot and let the mixture cook until the rice is al dente.
In the last step, add the rest of the butter and a few spoons of parmesan and mix everything well. Before serving, decorate the risotto with pepper and artichokes.
2,5 Hours
Easy
For ten persons
INGREDIENTS
1 Cup of black coffee, cold
500 g Mascarpone
100 g Powdered sugar
5 Tbsp Amaretto
1Teaspoon lemon zest
1 Tbsp Cream
200 g Sponge fingers
2 Tbsp cocoa powder
PREPARATION
Mix the mascarpone, amaretto, powdered sugar and lemon zest until you have a homogenous mixture. Add 1 tablespoon of cream in order to avoid that the mixture gets too firm.
Put half of the sponge fingers into an oven dish and drizzle enough cold coffee over the biscuits with a tablespoon.
Add half of the mascarpone cream over the biscuits and smooth its surface.
Repeat step two and three with the rest of the sponge fingers and remaining mascarpone cream. Smooth the surface and powder the dessert with cocoa.
Let the tiramisu cool for at least 2 hours before you serve it.
20 Minutes
Easy
For four persons
INGREDIENTS
3 Burrata
3 Panicles of honey tomatoes
6 Ripe figs
Balsamico Creme
Olive oil
Pepper and Salt
PREPARATION
Wash the tomatoes and figs and quarter them. Let the Burrata drain and place them in the middle of a big dish.
Arrange the tomatoes and figs around the Burrata and decorate everything with olive oil and balsamico creme. Season the starter with pepper and salt and serve it with fresh Ciabatta.
30 Minutes
Medium
For four persons
INGREDIENTS
300 g Pasta
300 g Radicchio (splitted)
200 g Cremenzola (young Gorgonzola)
30 g Walnuts
2 Shallots
1 Tbsp. olive oil
1 Teaspoon honey
1 Teaspoon Calvados
50 ml White wine
50 ml Apple juice
100 ml Cream
⅓ Teaspoon nutmeg (freshly grated)
PREPARATION
Chop the shalotts finely, quarter the radicchio and slice it into stripes or pluck it into small pieces. Chop the walnuts.
Heat olive oil in a pan and sauté the shallots. Add the chopped walnuts and honey and let everything caramalize at middle to high heat for aprox. 3 minutes.
Add the majority of the raddichio, sear it for 2 minutes and add Calvados, white wine and apple juice. Chop the Gorgonzola cheese, add it to the pan and let it melt.
Then, add cream to the mixture and season with salt, pepper and freshly grated nutmeg.
Let salted water cook in a pot. Cook the pasta until it is al dente, keep one pot of pasta water before draining the pasta and add it to the sauce. Swivel the pasta with the sauce and serve it with the rest of the raddichio.
45 Minutes
Einfach
Für vier Personen
INGREDIENTS
110 g Flour type "0"
80 g Sugar
50 g Almonds
1 Egg
15 g Butter
1 Teaspoon Baking soda
1 Packet vanilla sugar
PREPARATION
Preheat the oven to 200°C. Beat the egg with sugar and vanilla sugar and add flour, baking soda and butter at room temperature.
Roast the almonds slightly and let them cool. Then, add the almonds to the flour mixture and form two to three 25 cm long dough rolls.
Bake the rolls for aprox. 15 minutes, let them cool and cut them into 1,5 cm thick diagonal slices. Put the slices on the baking tray and bake them for another 10 minutes until the Cantuccini are golden-coloured.
15 Minutes
Easy
For four persons
INGREDIENTS
60 g Sugar
300 g Raspberries or berry mix (deep-frozen)
50 g Dark chocolate, in small pieces
2 Egg white
PREPARATION (Thermomix)
Put the sugar into the bowl and pulverize it at level 10 for 10 seconds.
Add the frozen fruits and the chocolate pieces and mince everything at level 8 for 10 seconds.
Push the minced fruits aside within the bowl in order to insert the stirring attachment. Add the egg white, beat everything at level 4 for 2 minutes until the mixture becomes a soft ice cream and server the freshly prepared icecream.
Tip:
The icecream can also be prepared with a mixer and blender instead of a Thermomix.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
20 Minutes
Easy
For four persons
INGREDIENTS
3 Panicles of honey tomatoes
1 Shallot
5 Basil leaves
2 Teasp. olive oil
1 Clove of garlic
5 Large slices of bread or 10 slices of ciabatta
A bit of balsamic cream
PREPARATION
Wash the tomatoes and slice them into eight pieces. Chop the shallot finely and mix it with the tomatoes.
Wash the basil leaves and dry them with a paper towel. In the next step, chop them finely and add them to the tomatoes.
Season the tomatoes with olive oil, pepper, salt and a little bit of balsamic cream and mix everything thoroughly.
Rub the slices of bread with a little bit of oil, season both sides slightly with pepper and salt and roast the slices in the oven at 180°C until they are slightly brown.
Rub the hot slices with a halved clove of garlic, then add the tomatoes onto them and serve the finished bruschetta.
2 Hours
Difficult
For four persons
INGREDIENTS
1 Tbsp. plant oil
45 g Butter
85 g Onion, chopped
3 Stalks of celery, chopped
4 Medium-sized carrots, chopped
350 g Beef, ground and marbled
1/4 l Dry red wine
2 San Marzano tin tomatoes, chopped finely, with juice
550 to 675 g Pasta
1 Tbsp. Butter for the pasta
Parmigiano Reggiano for the servings
Freshly ground pepper
PREPARATION
Put the oil, the butter and the chopped onions in a pot and switch on the stove at middle heat. Sauté the onion until it is translucent, then add the chopped celery and carrots. Let everything cook approximately five minutes and stir until the vegetables are covered with oil.
Add the ground beef, a pinch of salt and a little bit of pepper. Mince the beef with a fork, stir it carefully and let it cook until it is well cooked.
In the next step, add the red wine and let everything cook while stirring, until the wine has completely evaporated. Then, add the tomatoes and the tomato paste and stir all ingredients carefully. When the tomatoes start bubbling, lower the heat and let the sauce cook slightly. Let the mixture simmer at least two hours by stirring occasionally.
Mix the sauce with the cooked and drained pasta and add the butter and a cup of pasta water at the same time. Serve freshly grated parmesan to the finished dish.
45 Minutes
Medium
For four persons
INGREDIENTS
210 g Butter
240 g Chocolate mix:
-100 g Chocolate 70% Cocoa
-100 g Chocolate Milka Daim
-40 g Chocolate 60% Cocoa
4 Eggs
100 g Sugar
80 g Flour
Raspberries and cocoa for the decoration
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
1 Hour
Medium
For four persons
INGREDIENTS
1 Bunch of greens
2 Small shallots
2 Cloves of garlic
1 Zucchini
2 Big carrots
5 Medium-sized potatoes
1 Cup of frozen peas
½ Cauliflower
½ Broccoli
1 Can of San Marzano tomatoes
Vegetable broth in a jar
Parmesan
Pepper
Salt
PREPARATION
Wash the vegetables and slice them into equal pieces. Chop the shallots finely. Shortly press the whole garlic cloves. Wash the greens and slice them into rough pieces which will be removed later from the dish (leek, celery). Peel the potatoes and cook them separately.
Put some olive oil in the pot and sauté the shallots and garlic. Then, add the vegetables as well as the greens and braise everything in the oil for 5 minutes. Douse everything with vegetable broth and let it boil once.
In the next step, chop the canned tomatoes and fold them in the soup. Let the soup simmer at low heat for 35 minutes. Slice the cooked potatoes in small cubes and stir them in.
Remove the leek, the celery and the garlic. Season the soup with pepper and salt and sprinkle the portions with plenty of parmesan before serving the dish.
Medium
45 Minutes
For four persons
INGREDIENTS
400 g Pasta (Spaghetti or Penne)
140 g Bacon
2 Canned san Marzano tomatoes, chopped finely, with juice
1 Cup of pasta water
1 Shallot or ½ onion
½ Glass of white wine
2 Tablespoons of grated pecorino cheese or parmesan
1 Teaspoon Virgin Olive Oil
20g Butter
Salt
Pepper
PREPARATION
Chop the shallot or optionally half an onion into thin slices and dice the bacon. Then, chop the canned tomatoes into small pieces. Put the bacon into the pan. As soon as it starts losing water, add the onion and 1 teaspoon of olive oil.
Add white wine to the onion and bacon and let it cook until it is vaporised. You can now add the tomatoes and let the sauce simmer at low heat for 30 minutes.
Cook the pasta in salted water until they are al dente and keep one pot of pasta water.
Drain the pasta and add it to the sauce. Also add the pot of pasta water and a piece of butter. Swivel the pasta thoroughly and let it steep for 2 minutes.
You can now serve the dish and garnish the hot pasta with grated pecorino cheese or parmesan if wanted.
90 Minutes
Difficult
For four persons
INGREDIENTS
200 g Flour
60 g Sugar
100 g Cold butter
Cest of ½ untreated lemon
1 Tablespoon ground vanilla
1 Egg yolk
2 ½ untreated lemons
4 Eggs
1 Egg yolk
200 g Sugar
125 g Cream
1 EL Icing sugar
Dried beans or peas and baking paper for blind-baking
PREPARATION
Fill the flour and 60 g sugar in a bowl and chop the butter into small pieces. Then, rub off the zest of half a lemon and add it to the bowl alongside with the butter, vanilla and 1 egg yolk.
Wash your hands with cold water so that the dough stays cold. Knead everything until there are no pieces of butter anymore. Roll out the dough roundly between two layers of cling film, cover a 30 cm tarte tin with the dough and let it rest in the refrigerator for 1 hour.
Turn on the oven to 180°C (fan-forced 160°C). Cover the dough base with a piece of baking paper and add the beans or peas in order to blind-bake the dough in the oven approximately 10 minutes.
For the cake filling, wash 2 ½ lemons, rib off their zest and squeeze them. Scramble the eggs, 1 egg yolk and 200 g sugar with the whisk of your mixer until the mixture is very foamy. Add the squeezed lemon juice and the lemon zest, whip the cream and fold it in the mixture.
Remove the beans or the peas from the baked dough, fill in the lemon cream and bake everything at 150°C (fan-forced 130°C) for 50 minutes until the cream is firm.
Let the cake cool off. Before you serve the cake, turn on the oven grill, dust the tart with icing sugar and brown it in the oven for not more than 1 minute. If available, you can also use a kitchen Bunsen burner in order to get the perfect sugar crust.
70 Minutes
Easy
For four persons
INGREDIENTS
3 Tbsp native olive oil
3 Clove of garlic
1 Bunch of basil, chopped
500 g Peeled San Marzano tomatoes, canned, crushed with a fork
Tuscan bread, cut into slices
Tuscan bread, chopped into small pieces
Salt
Pepper
Vegetable brooth or water
PREPARATION
Sauté the garlic and the basil in the olive oil for 2 to 3 minutes. The garlic should stay white. Add some vegetable brooth or water. Then, add the tomatoes and season them with salt and pepper.
Let the mixture cook at middle heat for 20 minutes. Put the Tuscan bread onto the tomatoes. Cover the pan and let everything simmer at low heat for aprox. 30 minutes.
Then, remove the cover and let the tomatoes steep for 15 minutes without any heat. Before serving, stir in the bread completely and warm up the mixture for a few minutes. Then, you can put the dish into bowls, decorate it with small pieces of bread and serve it.
30 Minutes
Easy
For four persons
INGREDIENTS
300 g Rice
4 Artichokes
2 Cloves of garlic
50 g Butter
1 L Brooth
4 Tbsp olive oil
Salt
Pepper
Parmesan
Artichokes for serving
PREPARATION
Clean the artichokes and cut them into slices or small pieces. Heat the olive oil and 25 g butter in a pot. Add the garlic and put the artichokes in the pot, before the garlic starts to get brown.
Add salt and a bit of brooth until the ingredients start getting brown. The, add the rice and roast it until it gets transparent. Pour the rest of the brooth into the pot and let the mixture cook until the rice is al dente.
In the last step, add the rest of the butter and a few spoons of parmesan and mix everything well. Before serving, decorate the risotto with pepper and artichokes.
Easy
For four persons
2,5 Hours
INGREDIENTS
1 Cup of black coffee, cold
500 g Mascarpone
100 g Powdered sugar
5 Tbsp Amaretto
1 Teaspoon lemon zest
1 Tbsp Cream
200 g Sponge fingers
2 Tbsp cocoa powder
PREPARATION
Mix the mascarpone, amaretto, powdered sugar and lemon zest until you have a homogenous mixture. Add 1 tablespoon of cream in order to avoid that the mixture gets too firm.
Put half of the sponge fingers into an oven dish and drizzle enough cold coffee over the biscuits with a tablespoon.
Add half of the mascarpone cream over the biscuits and smooth its surface.
Repeat step two and three with the rest of the sponge fingers and remaining mascarpone cream. Smooth the surface and powder the dessert with cocoa.
Let the tiramisu cool for at least 2 hours before you serve it.
20 Minutes
Easy
For four persons
INGREDIENTS
3 Burrata
3 Panicles of honey tomatoes
6 Ripe figs
Balsamico Creme
Olive oil
Pepper and Salt
PREPARATION
Wash the tomatoes and figs and quarter them. Let the Burrata drain and place them in the middle of a big dish.
Arrange the tomatoes and figs around the Burrata and decorate everything with olive oil and balsamico creme. Season the starter with pepper and salt and serve it with fresh Ciabatta.
30 Minutes
Medium
For four persons
INGREDIENTS
300 g Pasta
300 g Radicchio (splitted)
200 g Cremenzola (young Gorgonzola)
30 g Walnuts
2 Shallots
1 Tbsp. olive oil
1 Teaspoon honey
1 Teaspoon Calvados
50 ml White wine
50 ml Apple juice
100 ml Cream
⅓ Teaspoon nutmeg (freshly grated)
PREPARATION
Chop the shalotts finely, quarter the radicchio and slice it into stripes or pluck it into small pieces. Chop the walnuts.
Heat olive oil in a pan and sauté the shallots. Add the chopped walnuts and honey and let everything caramalize at middle to high heat for aprox. 3 minutes.
Add the majority of the raddichio, sear it for 2 minutes and add Calvados, white wine and apple juice. Chop the Gorgonzola cheese, add it to the pan and let it melt.
Then, add cream to the mixture and season with salt, pepper and freshly grated nutmeg.
Let salted water cook in a pot. Cook the pasta until it is al dente, keep one pot of pasta water before draining the pasta and add it to the sauce. Swivel the pasta with the sauce and serve it with the rest of the raddichio.
45 Minutes
Easy
For four persons
INGREDIENTS
110 g Flour type "0"
80 g Sugar
50 g Almonds
1 Egg
15 g Butter
1 Teaspoon Baking soda
1 Packet vanilla sugar
PREPARATION
Preheat the oven to 200°C. Beat the egg with sugar and vanilla sugar and add flour, baking soda and butter at room temperature.
Roast the almonds slightly and let them cool. Then, add the almonds to the flour mixture and form two to three 25 cm long dough rolls.
Bake the rolls for aprox. 15 minutes, let them cool and cut them into 1,5 cm thick diagonal slices. Put the slices on the baking tray and bake them for another 10 minutes until the Cantuccini are golden-coloured.
15 Minutes
Easy
For four persons
INGREDIENTS
60 g Sugar
300 g Raspberries or berry mix (deep-frozen)
50 g Dark chocolate, in small pieces
2 Egg white
PREPARATION (Thermomix)
Put the sugar into the bowl and pulverize it at level 10 for 10 seconds.
Add the frozen fruits and the chocolate pieces and mince everything at level 8 for 10 seconds.
Push the minced fruits aside within the bowl in order to insert the stirring attachment. Add the egg white, beat everything at level 4 for 2 minutes until the mixture becomes a soft ice cream and server the freshly prepared icecream.
Tip:
The icecream can also be prepared with a mixer and blender instead of a Thermomix.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
PREPARATION
Preheat the oven to 200°C, grease a tarte tin and spread a thin layer of flour on it.
Break the chocolate into rough pieces and melt it in a metal bowl above a basin of hot water. Add the butter and let melt the mixture evenly by stirring.
In a separate bowl, scramble the eggs and the sugar with the whisk of your mixer, sieve the flour and stir it in.
Add the chocolate-butter mixture and stir it in shortly in order to get a smooth dough.
Pour the dough into the tarte tin and smooth the surface. Bake the cake in the hot oven at 180°C not longer than 17 minutes.
Let the cake cool off and dust it with cocoa powder. Wash the raspberries and decorate the cake with them.
20 Minutes
Easy
For four persons
INGREDIENTS
3 Panicles of honey tomatoes
1 Shallot
5 Basil leaves
2 Teasp. olive oil
1 Clove of garlic
5 Large slices of bread
or 10 slices of ciabatta
A bit of balsamic cream
PREPARATION
Wash the tomatoes and slice them into eight pieces. Chop the shallot finely and mix it with the tomatoes.
Wash the basil leaves and dry them with a paper towel. In the next step, chop them finely and add them to the tomatoes.
Season the tomatoes with olive oil, pepper, salt and a little bit of balsamic cream and mix everything thoroughly.
Rub the slices of bread with a little bit of oil, season both sides slightly with pepper and salt and roast the slices in the oven at 180°C until they are slightly brown.
Rub the hot slices with a halved clove of garlic, then add the tomatoes onto them and serve the finished bruschetta.
