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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.

Bon appétit!

Heat up olive oil on a frying pan, add thin-sliced bacon and fry for approx. 8 minutes on low heat, stir often. Meanwhile, cook up pasta according to the recipe on the package. In a bowl, mix cream with eggs previously steamed with boiling water, add salt and pepper.

Drain the pasta, put back to the pot, add bacon, half of the parmesan, and pour in the eggs with cream. Mix it, put on a heated platter, sprinkle with the rest of parmesan, and serve immediately.

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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.

Bon appétit!

Divide broccoli into florets. Put half of the florets into salted, boiling water for approx. 5 minutes. Then, drain and pour with cold water to prevent the color from fading and keep it crispy.

Glaze fine-chopped onion and garlic in a pot in oil. Add the second half of raw broccoli florets, pour with vegetable broth and boil for ca. 15 minutes. Take off the fire and thoroughly blend in a blender. Add salt, pepper and let in cool down. Finally, add the egg previously tamped with cream and stir the whole.

Butter your lasagne mold and pour it with milk. Place a layer of pasta, cover it with broccoli sauce, and then add the previously prepared broccoli florets and mozzarella. Repeat this until you run out of the components. Add sauce onto the last layer of pasta and sprinkle it with ground parmesan. Bake it under a cover in an oven warmed up to 180 degrees C for ca. 35 minutes.

Bon appétit!

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.

Bon appétit!

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.

Bon appétit!