Potatoes baked in polenta are very tasty, juicy, crunchy from outside and soft from inside.

They will go well as side dish to any kind of meat. You should decide on the amount of the ingredients in this recipe by yourself, as it depends on the number of people you cook for.

INGREDIENTS :

Salt

Potatoes

Polenta

Oil

PREPARATION:

1 . heat the oven well at 200o C …

2 . salt the polenta and stir well to make the ingredients homogenous …

3 . peel the potatoes, cut them, salt them and mix well …

4 . oil the baking tray well …

5 . put the potatoes in the polenta separately …

6 . press the potatoes well with your hands to let the polenta stick to them …

7 . put into the baking tray neatly…

8 . coat each potato using a brush …

9 . sprinkle with a little more polenta …

10 . put into the oven, bake till potatoes are cooked and have a nice roasted colour …

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As summer is approaching, time for ice-cream is coming, too. This ice-cream is ideal for those who are not fond of classical chocolate ice-cream, but they still do not want to miss that chocolate flavour in it. Stracciatella ice-cream contains pieces of bitter chocolate which give it fantastic taste and looks.

INGREDIENTS :

200 g of white chocolate

500 ml of milk

400 ml of cream

150 g of baking chocolate or another bitter chocolate

50 g of powdered sugar

PREPARATION :

1 .put milk, white chocolate and 200 ml of cream into a medium-sized pot …

2 . warm lightly with constant stirring to let the chocolate melt as quickly as possible and take away from the heat immediately. Be careful to avoid boiling, and just let the chocolate melt…

3 . put in the fridge to cool completely …

4. in the meantime chop bitter chocolate into pieces …

5 . mix the rest of the cream, not completely but about half, and add sifted powdered sugar (be careful not to mix it too much to avoid changing the cream into butter) …

6 . when the cream is mixed, pour the cooled mixture of white chocolate into it, mixing lightly till all ingredients become homogenous … (don’t mix too much because mixture can get creamy and look like butter) …

7 . pour into an inox bowl or a pot and put into the freezer for 2 – 3 hours (in the meantime check that the ice-cream does not freeze too much)

8 . when the ice-cream has thickened and become creamy (it is harder to mix) take it out and add the chopped bitter chocolate and stir well with a trowel …

9 . put the ice-cream into a suitable bowl and put it back in the fridge …

NOTE :

It is not the same to keep the ice-cream in a freezer, where meat, fish, vegetables etc. are placed or to keep it in the freezer aimed just for ice-cream.

Ice-cream should be taken out of the fridge 15 minutes before use to unfreeze a bit and to get more suitable for serving …

TIP :

• To avoid appearance of ice crystals in the ice-cream, it is advisable to stir each ice-cream, being made, as long as its freezing process lasts.

• When you put the ice-cream in the fridge it is necessary to stir it with a trowel each 30 – 40 minutes and repeat this 3 to 4 times and then you can let it freeze completely…

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Asparagus is a very healthy foodstuff which contains primarily potassium, phosphorus, sulphur, calcium and magnesium, but also other micro-elements like copper, zinc, iodine and fluorine. Concerning vitamins, it has most vitamin C, almost all B-group vitamins, as well as provitamin A. Asparagus improves the action of heart and kidneys. So, today I want to show you a very delicious and healthy creamy soup.

INGREDIENTS :

500 g of asparagus

1500 ml of vegetable broth

2 spoons of butter

2 – 3 spoons of cider vinegar

8 rosemary needles

1 tea spoon of thyme

400 ml of cooking cream

1 cm of ginger

1 g of pepper

salt

5 g of sugar

2 onions

PREPARATION :

1 . peel the onions and chop them into tiny squares …

2 . wash the asparagus, cut off the lower parts of the top and chop into thin slices …

3 . peel the ginger and cut it into thin slices …

4 . put butter in the pot to get warmed, and cook onion, asparagus and ginger on lower heat …

5 . pour cider vinegar, add sugar and continue cooking for 2 – 3 minutes …

6 . add thyme and rosemary and cook for 1 more minute, then pour vegetable broth over it,

set the heat higher, cover the pot and let boil, after that cook for 10 minutes …

7 . add cooking cream, pepper and salt, according to your taste …

8 . let the soup boil, mix it well with a hand blender and enjoy your creamy soup …

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Well, I just don’t know what to say about these Cupcakes. Once an acquaintance of mine gave me a recipe for muffins and I simply transformed them to Cupcakes. Everything is so chocolate, chocolate, chocolate…… I think these Cupcakes are the right thing for all chocolate lovers.

INGREDIENTS :

TOPPING :

500 ml of cream

300 g of dark chocolate

BATTER FOR MUFFINS :

100 ml of oil

1 egg

250 ml of milk

250 g of flour

1 package of vanilla sugar

1 package of baking powder

2 spoons of cocoa (bitter – for cakes )

200 g of finely chopped dark chocolate

1 tea spoon of baking soda (without aluminium)

150-170 g of sugar (depends on how sweet you like)

TOPPING PREPARATION :

1 . heat the cream well on the cooker, it should be hot, but it mustn’t boil. Then turn the cooker off, add chocolate and stir till it melts completely…..

2 . leave it to cool and then put in the fridge and let stay over night, if possible …

MUFFIN PREPARATION :

1 . heat the oven well at 180o C …

2 . chop the chocolate as fine as possible …

3 . put all the dry ingredients in a bowl and mix them, then add all the wet ingredients and mix them well to become homogenous …

4 . put muffin paper liners into moulds and fill them a little more than a half …

5 . put into the formerly heated oven and bake for 15 – 20 minutes …

6 . use a toothpick to check if muffins are done , when you stick a toothpick into the middle and pull it out, it should be completely clean, if there is batter on the toothpick, put the muffins back into the oven for a minute or two…

7 . leave the muffins to cool completely to be able to put topping on them …

8 . take the topping out of the fridge and mix it well till it becomes creamy …

9 . fill a decorating piping bag and start garnishing cupcakes from the edge to the middle …

10 . if you wish, you can sprinkle the cupcakes with chocolate pearls, stars, etc…

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