Author: jakub.studiokreatywne

Boil the pasta according to the recipe on the package. After cooling down, cut the tubes into smaller ca. 1 cm pieces. Tamp the egg together with garlic and pour into the pasta. Add yellow cheese and mix the whole thoroughly, adding salt and pepper.

Blend the corn flakes down to the size of bread crumbs. Measure the pasta portions with a spoon, form balls, coat in corn flakes, and drop into hot oil, heated up in a high vessel. Fry for approx. 5 minutes, until the coating turns brownish. After taking out from fat and drying out with a paper towel, put on a plate and sprinkle the top with parmesan cheese. Serve it solo, or together with herbal or cream sauce.

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Blend the raspberries in a blender together with 4 spoons of sugar. Tamp the other 2 tablespoons of sugar together with mascarpone cheese and cream. Cook up pasta according to the recipe on the package and add it still hot to the prepared mass. Mix it, put on a plate, pour it with the raspberry mousse and sprinkle the top with powdered sugar.

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Blend the berries together with half of the sugar prepared. Blend the second half of the sugar together with yoghurt. Boil the pasta according to the recipe on the package and add it still hot to the yoghourt cream. Stir it, put on a plate, pour it with berry mousse and decorate with mint leaves.

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Boil the pasta according to the recipe on the package. Dice the turkey, and then fry in heated oil, add turkey spice. Add the pasta to the meat, add rocket, and delicately stir all the components. Put into a plate, place coarse diced feta on the top and sprinkle with parmesan cheese. Sprinkle the plate’s edges with freshly milled pepper.

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Boil the pasta according to the recipe on the package. Dice the chicken and fry in heated oil, adding salt and pepper. Add sliced mushrooms and broccoli florets. Then, add pasta, stir and steam the whole on low heat for ca. 15 minutes. Finally, add mascarpone cheese, and fine-chopped dill. Put the dish onto a plate, and sprinkle the top and the edges of the plate with freshly milled pepper.

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Cut the onion into cubes, chop the garlic fine and fry in butter. Drop the broth cubes into boiling water and add the onion with garlic. Then, add sliced carrot. Boil the whole for ca. 15 minutes on low heat. Peal the tomatoes off, cut, thoroughly blend in a blender and add to the brew. Add the universal spice and boil for further 15 minutes. Add the spatzle 4 minutes before the end of cooking. Pour the soup into a plate and decorate with a splash of cream, and parsley tops.

Bon appétit!