As we all like chicken, I prepare it in hundred different ways. This way of preparation is very quick and simple, and what I like best in this recipe is that I also have sauce for side dish as rice, gnocchi, pasta etc… If you like sauces with melted cheese, I think you might like this recipe.

INGREDIENTS :

5 chicken breasts

salt

pepper

60 g . of butter

500 g . of cherry tomatoes

1 spoon of basil (spice)

400 ml . of cooking cream

200 g . of melted cheese

300 g . of mozzarella (3 balls)

100 g. of parmesan (not obligatory)

PREPARATION :

1 . nick chicken breasts with a knife to the half on a few spots ( be careful not to cut the meat completely ) …

2 . season the meat well with salt and pepper and put it aside for a while …

3. slice mozzarella, and cut cherry tomatoes into four pieces …

4 . fry the meat on hot butter from both sides for 5 minutes, so that the meat gets beautiful golden colour …

5 . put the meat into a tray and leave it aside to prepare the sauce …

6 . put cooking cream and melted cheese into a small pot. Wait for the sauce to boil while stirring it constantly and add basil, pepper and salt according to your taste (be careful with salt as cheese is salty) …

7 . put cherry tomatoes over meat, pour it all with sauce and then line mozzarella, and sprinkle parmesan on the top, if you want to (parmesan is not obligatory) …

8 . put your dinner into the oven heated to 200 degrees for some 30 to 40 minutes to be cooked to the end …

NOTE :

Melted cheese can be found on the shelves with dairy spread.

You can buy it in all big, better equipped shops like Interspar.

Under the recipe, among the photos I will leave you a picture of the product I use (it is not a product advertisement).

It is not obligatory to use melted Gouda, you can use Emmentaler or any other sort of cheese as well.

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Ideal, delicious, simple party biscuits. For any party these biscuits are perfect, children adore them and in a few minutes they are gone. They are a real attraction with their looks, and their taste even more, as you decide on your favourite taste yourself. In this recipe I will describe you two different types of cream for filling, so choose whether you will fill the biscuits with a sort of milk cream like nougat, strawberries, or coconut chocolate or whether you want to use dark chocolate which contains 50 % of cocoa and more.

INGREDIENTS FOR CREAM :

100 ml of cream

270 g of nougat chocolate

FOR DECORATION ( not obligatory)

different decoration pearls, balls, butterflies,

chocolate granules, coloured granules, sprays

coconut – ground, nuts, etc. …

INGREDIENTS FOR DECORATION :

80 g of white chocolate

80 g of milk chocolate

80 g of filled chocolate (to your taste)

INGREDIENTS FOR CREAM WITH DARK CHOCOLATE CONTAINIG 50% AND MORE COCOA :

200 g of dark chocolate

100 ml of cream

OTHER INGREDIENTS :

500 g of mini biscuits ( e.g. Leibniz )

PREPARATION :

1 . put the cream and chocolate in a bowl and melt the chocolate completely, while stirring occasionally …

2 . put the cream aside to cool down, but NOT in the fridge!!! If it is too hot at your place, you can put it into the fridge before use, but only for 5 – 10 minutes …

3 . whisk the cooled cream and fill a decorating bag (or freezer bag) and cut off a corner of the bag …

4 . put some cream in the middle of a mini biscuit, put a toothpick in the middle of the biscuit and cover the cream with another mini biscuit …

5 . do this until all the cream has been used …

6 . put the filled biscuits into the fridge for some 30-45 minutes to cool down and to enable the cream to harden well before decorating …

7 . melt each chocolate separately on steam or in microwave …

8 . dip the cooled biscuits in the melted chocolate to the half and line them on a tray covered with parchment paper. (if you want to decorate your biscuits with coconut or different decorations, do that as soon as you dip them in the chocolate, and after that put the biscuits on the parchment paper.)

9 . put the decorated biscuits in the fridge and take them out before serving so that cream and chocolate do not start melting in summer heat …

NOTES AND ADVICE :

When prepared and decorated biscuits harden in the fridge, you can put them one on the other, but be careful when serving – they must not be put one on the other, when you serve them.

It is not obligatory to use 3 different types of chocolate for decoration, you can use two or just one type, but be careful that you have 240 g of chocolate in total at the end.

Different decoration like granules, butterflies, coconut etc.… are not obligatory for decoration, it is sufficient just to dip the biscuits into the chocolate.

Choose the chocolate you want to use for making cream, to your taste, but be careful about the ratio of cream and chocolate and check the cream you want to make, in the recipe to be sure about the precise ratio.

If it is summer time and your cream is not hard enough, put it in the fridge just for 5 – 10 minutes, but keep an eye on it, so it does not harden too much and you can fill the biscuits easily.

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Why quick pizza dough? This dough does not contain yeast, so no time is needed to wait for the dough to raise. The dough can be prepared a day earlier and be stored in the fridge, but before use you should knead it well. This dough is soft, tasty, it is not hard or tough.

INGREDIENTS :

500 g of flour

½ of small spoon of salt

1 package of baking powder

1 egg

3 spoons of sour cream

100 ml of oil

100 ml of warm water

PREPARATION :

1 . heat the oven to 225 degrees …

2 . put all the ingredients into a mixing bowl …

3 . knead smooth dough with a spiral mixer attachment …

4 . take the dough out of the bowl, knead it again and form a ball …

5 . then roll the dough out …

6 . this dough is sufficient for a big – jumbo pizza or for a big rectangular baking tray 32×34 cm …

7 . put the topping according to your wish – ham, cheese, mushrooms, etc. …

8 . put pizza in the oven and bake for ca . 20 minutes …

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This is my sister’s favourite cake, she eats the whole cake herself, literally just by herself, of course during the day, not at once. This is one of famous cakes made in Germany where it is called Zwetschgenkuchen, some people call it Pflaumenkuchen, too. There plum cake is made with shortcrust pastry and there are pastry crumbs on the plums, I would say it is a typical German Zwetschgenkuchen, but there are variations, as this plum cake of mine. I prefer this version, which is faster, too.

INGREDIENTS :

FOR PASTRY :

270 g of sugar

5 eggs( L )

525 g of flour

1 package of baking powder

1 package of vanilla sugar

270 g . of butter (half melted ) + for buttering the baking tray

FOR FILLING :

2 eggs

150 g of sugar

2 packages of vanilla pudding

ca. 2 kg of pitted plums

750 g . of cottage cheese ( 15 – 20 % fat or Topfen )

FOR CRUMBS :

1 – 2 tea spoons of cinnamon

360 g . of flour

250 g . of sugar

225 g . of butter (half melted)

PROCEDURE :

1 . wash and pit the plums …

2 . turn the oven on to 180 degrees and let it heat well …

3 . butter a big baking tray ( 38 x 33 ), flour it and tap out the excess from the tray…

4 . preparation for crumbs – put all ingredients in a bowl and mix them lightly with a fork, with your hands or with a mixer – attachment for making pastry or as I did in the video. Be careful when making crumbs – do not make a piece of pastry instead of crumbs !!!

5 . put the ready-made crumbs into the fridge while you prepare the pastry …

6 . mix eggs and butter shortly (ca. 2 – 3 min .) using the attachment for biscuits. Then add all other ingredients and make pastry without lumps …

7 . put the pastry into the buttered baking tray with a spoon and spread it evenly, then leave it aside for a while…

8 . put all the ingredients for filling into a bowl and mix them well …

9 . put the filling on the pastry, spoon by spoon, and spread it lightly and evenly over the pastry …

10 . stick the plums into the filling vertically, one beside another and sprinkle them with crumbs abundantly …

11 . put the cake into the oven heated to 180 degrees and bake for 40 to 45 minutes …

12 . let the cake cool and then enjoy each bit of it …

NOTES AND ADVICE :

When preparing crumbs with a mixer, be careful not to knead pastry; so switch the mixer on at the smallest speed and mind the crumbs.

If you prepare crumbs with your hands DO NOT KNEAD with your palms, but just with your fingers, in this way you will have better control that you really make crumbs and not pastry.

To all beginners I would suggest working with a fork as the best option, in this way you can control how to make the best crumbs.

With light movements, light squeezing and mixing with a fork you will get excellent crumbs with no fear that pastry will be done instead. But you have to be careful with fork, too!

Cinnamon is not obligatory in this cake, but it really goes fantastically with plums.

In the covered baking tray (with a foil) you can keep the cake fresh and tasty for the next several days.

If there is a rest of crumbs, it is not a big deal – do not throw them away, because they can be used again. Put the rest of the crumbs into a freezer bag and put them into the freezer. When needed, when you make any other cake, muffins etc. … you can use them in the way that you put the frozen crumbs on a cake or muffins and you get something special … I always have frozen crumbs in the freezer, so when I need them, I have ready-made ones.

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