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Ingredients: 75 grams butter, 1 garlic clove, basil, oregano, parsley, 2 chicken breasts, chicken spices, bacon,

Number of persons: 2

Preheat the oven to 180 degrees. Mix 75 grams of butter with 1 finely chopped garlic clove and chopped basil, oregano and parsley to taste. Cut 2 chicken breast open and spread it with the herb butter. Fold the chicken and sprinkle chicken spices over it. Wrap with bacon. Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with French fries and a salad. Enjoy!

Ingredients: 75 grams butter, 1 tablespoon cream, 1 garlic clove, basil, parsley, oregano, 250 grams mushrooms, grated cheese, white pepper, dried Italian herbs,

Number of persons: 2

Preheat the oven to 180 degrees. Mix 75 grams soft butter with 1 tablespoon cream, 1 chopped garlic clove, chopped basil, parsley and oregano. Remove the stems from 250 grams mushrooms. Fill the mushrooms with the garlic herb butter. Place the filled mushrooms in a baking dish. Sprinkle with grated cheese, white pepper and dried Italian herbs. Place the baking dish about 20 minutes in the preheated oven. Serve with a salad and French fries. Enjoy!

Ingredients: 200 grams sugar, 100 grams butter, 3 eggs, 200 grams flour, 1 sachet vanilla sugar, dulce de leche, 9 pearl flowers

Number of cupcakes: 9

Preheat oven to 175 degrees. Mix 200 grams sugar with 100 grams butter. Add 3 eggs and mix on high speed until foamy whole. Add 100 grams flour, 1 sachet vanilla sugar and mix on low speed until a batter. Put in a muffin form 9 paper cupcakes. Fill each cupcake with 2/3th part of the batter. Put the muffin form approximately 25 minutes in the preheated oven. Let the cupcakes cool and then top with dulce de leche. Decorate each cupcake with a pearl flower. Enjoy!

Ingredients: 200 grams dark chocolate 175 grams butter, 325 grams sugar, 3 eggs, 130 grams flour, 1 sachet of orange sugar (or vanilla sugar)

Preheat oven to 170 degrees. Grease a brownie-baking tin with butter and line with baking paper. Melt 200 grams dark chocolate with 175 grams butter au bain marie. Meanwhile, mix 325 grams sugar with 3 eggs until frothy. Fold gently 130 grams flour, 1 sachet of orange sugar (or vanilla sugar) and chocolate-butter mixture. Put the batter into the brownie-baking tin. Put the baking tin about 30 minutes in the preheated oven. Let the brownie cool well before you cut it into pieces. Sprinkle with a little icing sugar to decorate. Enjoy!

Ingredients: 4 eggs, 250 grams flour, 1 tablespoon sugar, 1 packet yeast, 200 ml water, 300 ml milk, 100 grams butter, 1 tablespoon cocoa powder

Number of waffles: 18

Split 4 eggs. Mix 250 grams flour with 4 egg yolks and 1 tablespoon sugar. Mix 1 sachet yeast with 200 ml of lukewarm water and mix it with the flour mixture. Let the batter rise with a damp cloth over the bowl. Mix 300 ml of lukewarm milk with 100 grams of melted butter. Mix the flour mixture. Beat 4 egg whites. Fold it into the batter. Let the batter rest for one hour with a cloth over the bowl. Divide the batter between two bowls. Scoop in one bowl 1 tablespoon cocoa powder. Bake the waffles, each with light and dark batter in the waffle iron according to the directions on your waffle iron. Serve with include powdered sugar, jam, chocolate sauce, whipped cream and fruit. Enjoy!

Ingredients: 50 grams butter, 50 grams flour, 500 ml chicken stock, 100 grams soft cheese garlic & herbs, 150 cooked chicken, 4 puff pastry cases,

Number of persons: 2

Preheat the oven to 175 degrees. Melt 50 grams butter. Add 50 grams of flour when the butter has melt. Cook the flour briefly. Gradually add 500 ml chicken stock. Remove the pan from the heat and stir in 100 grams soft cheese garlic & herbs and 150 grams cooked chicken. Spoon the chicken mixture into 4 puff pastry cases. Place the puff pastry cases about 10 minutes in the preheated oven. Serve with peas. Enjoy!

Ingredients: penne, 1 onion, 1 garlic clove, thyme, 300 grams minced beef, 1 jar carrots, 500 ml sieved tomatoes, 1 bay leaf, 50 grams butter, 50 grams flour, 500 ml milk, nutmeg, salt, pepper, 100 grams mozzarella , 75 grams gorgonzola, 100 grams ricotta, 75 grams grated cheese,

Number of persons: 5

Preheat the oven to 180 degrees. Cook the penne al dente in boiling salted water. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion has softened. Add 300 grams minced beef and loose and brown. Add 1 jar drained carrots, 500 ml sieved tomatoes and 1 bay leaf. Bring to the boil briefly and let it simmer for about 10 minutes. Season to taste with salt and pepper.

Meanwhile prepare the béchamel sauce. Melt 50 grams butter. Add 50 grams flour to the melted butter. Fry briefly. Gradually add 500 ml milk while stirring. Season to taste with nutmeg, salt and pepper.

Stir into the tomato sauce penne, 100 grams mozzarella, 75 grams gorgonzola, 100 grams ricotta, 75 grams grated mature cheese and béchamel sauce. Put it into a ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Enjoy!