1.Koh

Koch is a cold, light and airy homemade cake full of milk. A quick, tasty dessert and every child's favorite treat!

INGREDIENTS

6 eggs

6 tablespoons sugar

6 yolks

6 tablespoons grits

½ l milk

PREPARATION:

Whisk the egg whites until foamy.

With constant whipping, slowly add sugar, egg yolks and finally add semolina.

Stir until all ingredients are combined.

Pour the mixture into a baking tray and bake in a preheated oven at 180 degrees for about 15-20 minutes until the koh gets a golden brown color.

Pour cold milk over the hot koh.

Wait for the koh to cool completely before serving.

Pleasant!

2.Ajoli sauce

Ajoli sauce is a garlic sauce that will go irresistibly with your freshly baked barbecue and meat, potato salad, toast or as a spread in a sandwich!

INGREDIENTS

500 g of sour milk

500 g of mayonnaise

about 10 cloves of garlic or to taste

lemon

with to taste

PREPARATION:

In a deep bowl, mix sour milk and mayonnaise.

Add crushed garlic and a few drops of lemon.

Add salt to taste.

Stir the resulting mixture well so that all the ingredients come together nicely.

Pleasant!

3.Saltimbocca alla Romana

Saltimbocca alla Romana is a favorite dish of Roman cuisine. Enjoy today the soft veal, prosciutto and the smell of sage with a glass of good wine!

INGREDIENTS

4 veal steaks

4 prosciutto leaves

2 teaspoons flour

3 tablespoons oil

50 g butter

4 tablespoons dry white wine

8 fresh sage leaves

with and pepper to taste

PREPARATION:

Carefully peel the steak and thin it with a hammer to make it as soft as possible.

Put a fresh sage leaf on a piece of steak and fold the meat in half.

Wrap the veal steaks with prosciutto leaves, and then carefully and slowly beat them with the side of a hammer with teeth.

Roll the finished steaks in flour, shake off the excess flour and fry the meat in heated oil until it turns brown.

Add butter to the oil in which the meat was fried.

When the butter has melted, add pepper, white wine and the remaining sage leaves.

Cook the sauce for a few minutes, stirring constantly.

Pour the finished sauce over the veal steak.

Serve the steak with a slice of lemon.

Note: You can prepare the dish Saltimbocca alla Romana in another way by putting a leaf of prosciutto on each peeled veal steak, put a leaf of sage over it and fix everything with a toothpick.

Pleasant!

4.Hutspot

Hutspot is a Dutch national dish, nutritious, tasty and simple. Enjoy the puree the Dutch way!

INGREDIENTS

1/2 kg of carrots

1 kg of potatoes

3 onions

300 g beans

100 g butter

1/2 kg of beef breast

1-2 bay leaves

with and pepper to taste

connection green for soup

primrose connection

PREPARATION:

Soak the beans overnight, strain them the next day, pour fresh water and cook halfway.

In a deep pot, pour water over the meat, add a bay leaf, greens and cook the soup for about two hours.

After two hours, transfer the meat from the soup to half-cooked beans.

Peel a carrot, peel the potatoes and chop finely.

Add chopped onions, carrots, potatoes to the meat and beans and cook until the meat softens and the beans are completely cooked, adding soup as needed.

Take out the cooked meat and cut it into slices.

Drain the cooked vegetables, mash well, season to taste and make a puree.

Put the puree on a plate, pour over the melted butter and sprinkle with chopped parsley.

Put sliced meat over vegetable puree.

Strain the remaining soup, add vegeta as desired, homemade noodles and wait for the noodles to cook.

Serve the soup before the Hutspot as the main course.

With this nutritious dish, it is good to drink one juniper for appetite.

Pleasant!