Ingredients:
500 g flour • 1 egg • 50 sugar • 50 butter •
250 mL milk • 1 p. dried yeast • a dash of salt

Preparation:

1. Put everything in a bowl and knead it . Let the dough rise at a warm place until it has doubled. Form 9 noodles and let them rest for 30 more minutes.

2. Put an oil-water mixture (2:1 – approx. 1 cm) in a pan and boil it.  Then add the noodles and close the lid. Listen carefully.. the noodles will tell when they are finished.

You don’t believe it? Try it out and you will see :)

400 mL Cachaça
1½ sugar melon (Piel de Sapo)
200 g brown sugar
2 bottles of sparkling wine
1,5 L of sparkling water
12 limes

Rub off the paring of 3 limes, squeeze 6 limes and add 300 mL sparkling water. Put this mixture in ice cube trays and freeze it overnight.

At least 3 hours before serving cut the melons in small pieces and divide the limes in eight pieces. Put the limes in a pot, add the sugar and crush it a bit. Now add the melon and the Cachaça, mix everything, seal the pot and keep it cold.

Right before serving add the sparkling wine and water and also the ice cubes.

Enjoy it, Prost! and have also a glass for me.

:0)

The menu was great. Salmon with pasta, mangold and carrots; and for dessert yummy strawberry tiramisu and also a cream puffs creation.

Oh and sorry; although the food was just delicious there’s actually no recipe yet.

And here’s the recipe.

Ingredients:
300 g butter · 175 g sugar · 2 p. vanilla sugar · 4 eggs · 300 g flour · 3 teaspoon of baking powder · 300 mL advocaat · 15o g chocolate sprinkles (for the case you don’t get ants *g)

Preparation:
1. preheat the convection oven to 150°C
2. cream the butter with sugar, vanilla sugar and the eggs until it’s fluffy
3. mix the flour with the baking powder and add it, together with the advocaat and the chocolate sprinkles
4. put the dough on a baking tray and bake it for 20-25 min

Ingredients for 2 people:

• 1 Pumpkin (Hokkaido, 600-700 g)
• 200 g mixed ground meat
• 1 leek
• 1 tomato
• parsley
• 2 pieces of garlic
• 2 tbsp. Creme Fraiche
• 100 g Feta (cheese)
• cayenne pepper
• salt
• butter
• tomato paste

Preparation

Cut the top of the pumpkin, get the seeds outside and cave the flesh. Keep an edge from approx. 1 cm. Put the pumpkin incl. top in the oven (15 min, 180°C).

In the meanwhile cut the leek, hash the garlic and slice the tomato in small cubes. Then stir-fry the meat and the pumpkin flesh (also cutted in small pieces). Add the vegetables and the tomato paste and stir-fry for further 5 min. Now add pepper, parsley, salt and Creme Fraiche.

Get the pumpkin out of the oven, fill it with the mixture and add little Feta cubes. Put on the top again. The pumpkin must be in the oven for 20 min (180°C) now.

You can serve rice with it.