Ingredients: 500 ml milk, 2 eggs, 250 ml whipping cream, 50 grams icing sugar, 1 vanilla pod, 50 grams plain chocolate,
Heat 500 ml milk. Put while it warms up the scrape of 1 vanilla pod and the stick itself. Leave it on low heat. Mix 2 egg yolks with 50 grams icing sugar and 250 ml whipping cream. Add this to the milk and leave it 10 minutes on low heat. Remove the vanilla pod from the warm milk. Let the it all cool well. Make 50 grams plain chocolate into very little pieces. Scoop the chocalate by the cooled mixture. Put it in the ice machine and turn the ice machine on following the instructions in the manual. Put the ice straciatella icecream in the freezer for at least 6 hours. Enjoy!
Ingredients: 2 pork scallops, ham, cheese, salt, pepper,
Siege each pork scallop with 1 slice of ham and cheese. Fold the pork scallop and stick the pork scallops with a cocktail prikker. Sprinkle the pork scallops with salt and pepper. Bake the cordon blue’s brown at all sides in hot butter. Let the cordon blue be cooked in the preheated oven at 200 degrees for about 15 minutes. Serve with vegetables and baked potatoes. Enjoy!
Ingredients: 2 slices puff pastry, mozzarella, 2 eggs, 2 sun-dried tomatoes, 1 tablespoon basil,
Preheat the oven at 200 degrees. Defrost 2 slices puff pastry. Put in a bowl 1 cut into small pieces mozzarella. Add 2 eggs, 2 finely chopped sun-dried tomatoes and 1 tablespoon chopped basil. Mix this well. Coat 2 greased ovenproof dishes with the puff pastry and fill it with the mozzarella mixture. Put the ovenproof dishes approximately 20 minutes in the preheated oven. Enjoy!
