Boil the pasta according to the recipe on the package. Peal the tomatoes off, cut into quarters, and remove the stones. Cut the flesh into cubes. Fry fine-chopped garlic on a frying pan in olive oil. Add diced pepper without seeds and fry for approx. 2 minutes on low heat.
Add tomatoes, add salt and boil for about 5 minutes. Finally, add pasta, stir and boil for another minute. Put on a plate, sprinkle with basil leaves and ground Parmesan cheese.
Bon appétit!
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.
Bon appétit!
Boil the pasta al dente according to the recipe on the package. Blend the cheese with sugar and eggs into uniform mass. Then, add the pasta and the fruits, stir it delicately and pour into a buttered casserole. Bake it in an oven heated up to a temperature of 180 degrees C for ca. 15-20 minutes. Serve the cake hot or cold, decorated with fresh forest fruits.
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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!
Boil the pasta according to the recipe on the package. Fillet the oranges out. From the fruits’ remainders, squeeze out approx. 4 spoons of juice and tamp with olive oil, honey and a pinch of salt into smooth sauce. Mix the pasta with sauce, orange fillets, almond flakes and cranberry. Decorate with mint leaves.
Bon appétit!
Boil the pasta al dente according to the recipe on the package. Dice the chicken breast fine and fry in butter for ca.. 3 minutes, adding salt and pepper. Then, mix with noodles and let in cool down.
Tamp the eggs with cream, add half of the ground cheese, add spice and pour into the cooled pasta with meat. Stir the whole and put into previously buttered Teflon muffin molds. Sprinkle the top with the rest of yellow cheese. Bake it in an oven warmed up to 170 degrees C for ca. 10-15 minutes. Serve it warm, solo, or with garlic sauce.
Bon appétit!
