Ingredients:

• 2.5 dl milk
• 150 g + 40 g trappista cheese
• 300 g cream cheese
• 4 eggs
• 50 g flour
• 50 g butter
• 2 dashes of powdered nutmeg
• 1 yellow and 1 green pepper
• 2 bunches chives and fresh spices

Preparation:

Grate cheese. Separate egg yolks from whites. Line a baking pan with baking paper.

1. Fry in butter with flour until light brown. Pour milk over it, add 15 dkg grated cheese and heat until cheese melts. Blend egg yolks into it, season with salt, pepper and nutmeg, and set aside to let cool slightly.

2. Preheat oven to 180 °C. Beat egg whites until stiff and blend into mixture. Spread evenly into baking pan and bake in oven for approximately 15 minutes. Set aside to let cool slightly.

3. In the meantime, wash peppers and cut into small squares. Wash and mince the chives. Blend cream cheese with chopped peppers and chives and season with salt and pepper. Spread mixture over fried cheese and roll up using baking paper as an aid.

4. Sprinkle cheese roll with remaining grated cheese and bake in grill or oven until cheese is barely golden brown.

Preparation time: approx. 30 minutes
Ready for eating in approx. 45 minutes
720 kcal energy per serving

This recipe is for 4 people.

Ingredients:

• fresh potatoes
• rosemary
• garlic
• pepper and marine salt
• olive oil

Preparation:

Use small fresh potatoes that do not need peeling only washing. Place the potatoes with unpeeled cloves of garlic, fresh rosemary sprigs and a dash of freshly ground pepper into a baking tin or pudding pan. Sprinkle with marine salt and drizzle with olive oil, then bake for 1.5-2 hours in a 175 °C oven. Turn the potatoes from time to time. This garnish goes well with grilled meals, but also makes a complete meal by itself topped with a delicious sauce.

Ingredients:

• basil leaves
• salt
• thyme
• oregano
• 4 tomatoes
• 150 ml vegetable soup
• 1 clove garlic
• 1 onion
• cream or sour cream

Preparation:

Sauté finely chopped onion and ground garlic in butter and pour 150 ml vegetable soup over it. Add 4 peeled tomatoes, 1 teaspoon fresh minced oregano and 1 teaspoon dried crushed thyme. Cook mixture over low heat for 10 minutes; before the soup is pureed, add a small amount of cream (or 20% fat content sour cream) and a dash of salt. Sprinkle with basil leaves to make the soup more appealing and appetizing, as well as more delicious.

Ingredients:

• 1 dl cream
• 750 g potatoes
• 2 bunch basil
• 1,5 dl milk

Preparation:

1. Peel and cut potatoes into cubes and cook in boiling salted water for approximately 20 minutes until tender.

2. In the meantime, wash basil, shake dry, remove leaves and chop up into small pieces. Add basil to half the milk and blend with a hand blender until smooth.

3. Drain the potatoes and mash immediately. Heat remaining milk and cream to boiling and stir into mashed potato. Finally, add basil, season with salt and pepper and blend until smooth.

Preparation time: approx. 20 minutes
Ready for eating in approx. 30 minutes
236 kcal energy per serving

This recipe is for 4 people.

Ingredients:

• 80 g chanterelle mushroom
• dash of powdered ginger
• 500 g courgette
• 2 tablespoons canola oil
• 1 l soup (made from 2 mushroom soup cubes)
• 2 sprigs tarragon
• 4 tablespoons sour cream
• salt and pepper

Preparation:

1. Cut courgette into slices and sauté in 1 tablespoon oil until turns glassy. Pour soup over it and cook for approximately 10 minutes. Rinse tarragon and mince leaves.

2. Mash soup into a puree, bring to boil and stir sour cream into it. Season with salt, pepper and ginger.

3. Clean mushrooms, fry them in 1 tablespoon oil and season with salt. Top the soup with mushrooms and tarragon.

Approx. 300 kcal energy, 25 g protein, 15 g fat and 18 g carbohydrate per serving.

This recipe is for 4 people.

Ingredients:

• 2 tablespoons pine seeds
• 1 teaspoon salt
• 1 bunch fresh parsley
• 2-3 cloves garlic
• 2 bunches fresh basil
• 4 tablespoons olive oil
• 50 g freshly grated pecorino or parmesan cheese
• white pepper

Preparation:

Wash, dry and chop fresh spices. Clean and crunch garlic with salt. Fry pine seeds in 1 tablespoon hot oil and mix with remaining oil, cheese, pepper, garlic and fresh spices until smooth. Place in the refrigerator for one day.

Pesto is a classic spaghetti sauce: spoon over paste thinned with olive oil and 1 ladle spaghetti cooking water. Also goes very well with cooked beef.

Tip: Pine seeds might be a bit too expensive; using almond or pecan is less expensive and fried slightly tastes just as fine.

Ingredients:

• 1 tablespoon mustard
• 6 eggs
• 150 g sour cream
• salt and pepper
• 1 bunch basil
• 1 tablespoon oil
• 1 teaspoon lemon juice
• 2 tablespoons ketchup
• 1 tomato
• 1 teaspoon curry
• 3 tablespoons chives
• parsley

Preparation:

This is a great "quick and easy" meal that can be prepared in a flash and is perfect for your Easter table. Cut 6 hard-boiled eggs in half. Remove yolks and mix with 150 g sour cream, salt and pepper until smooth. Separate mixture into three equal portions. Mix one portion with 1 bunch finely chopped basil, 1 teaspoon lemon juice and 1 tablespoon oil. Add 2 tablespoons ketchup and 1 finely chopped seeded tomato to second portion. Season third portion with 1 teaspoon curry, 1 tablespoon mustard and 3 tablespoons chopped chives. Fill eggs with mixtures and place on a bed of parsley before serving.

Ingredients:

• salt and pepper
• nutmeg
• toasted bread cubes
• 1/2 glass cream
• 2 shallots
• butter
• olive oil
• 2 teaspoons lovage leaves
• 800 ml vegetable soup
• 1 tablespoon flour

Preparation:

Cut shallots into small cubes, sauté in a small amount of butter and olive oil. Add 2 teaspoons lovage leaves and steam with shallot. Add 1 tablespoon flour, mix all together, then slowly pour 800 ml vegetable soup over it. Bring to boil, season with pepper, salt and nutmeg. Cook for another 10 minutes and, at the end, stir 1/2 glass cream into it. Serve topped with toasted bread cubes.