What the neighbour
cooks.

Ingredients

• 250 g butter, creamed until fluffy
• 200 g sugar, beat in
• 5 eggs, add
• juice of 2 lemons, add
• 250 g flour
• 2 tsp baking powder
• 1 pinch of salt
• loaf tin, 28–30 cm

Glaze

• a good 1 dl lemon juice (about 3–4 lemons)
• 100 g icing sugar

Method

1. Cream the butter, beat in the sugar, then the eggs and lemon juice.
2. Add flour, baking powder and salt. Turn into the loaf tin.
3. Bake at medium heat for about 60–65 minutes.
4. Cool a little, pierce several times with a knitting needle.
5. Mix the glaze and pour it over the cake.

Excellent. A wonderfully moist cake.

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Ingredients

• 200 g sugar
• 6 egg yolks, beaten until foamy
• 200 g butter
• 200 g chocolate, melted
• 200 g flour
• about 1 tsp baking powder
• 6 egg whites
• 1 pinch of salt, beaten stiff

Method

1. Beat sugar and yolks until foamy. Add butter and melted chocolate.
2. Fold in flour and baking powder.
3. Beat the whites with salt until stiff and fold in.
4. Turn into a bundt tin and bake at 200 °C.

Raw sugar and dark flour can be used. Scales well, e.g. 100 g : 3 eggs, or 300 g : 9 eggs.

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Pastry

• 300 g flour
• 200 g butter
• 1 pinch of salt
• 2 small eggs

Filling

• 400 g sugar
• 1/4 l cream
• 240 g walnuts
• 1 tbsp honey
• 2 tbsp redcurrant jelly

Method

1. Make a rubbed dough from flour, butter, salt and eggs.
2. Caramelise the sugar, add cream and nuts, fold in the honey last.
3. Spread jelly on the pastry base, add the filling, then a lid from half the dough.

Keeps for a long time.

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Ingredients

• 600–800 g Montanara tortellini
• 80 g olive oil
• 500 g peeled tomatoes
• 10 black olives
• salt
• 1/2 red chilli
• 1 pinch of oregano
• 80 g grated parmesan

Method

1. Deseed the peeled tomatoes and squeeze them a little. Stone the olives, chop the chilli very finely.
2. Heat the olive oil, add tomatoes, olives and chilli, salt. Cook the sauce until fairly thick.
3. Cook the tortellini al dente in plenty of salted water or stock.
4. Toss with parmesan and oregano in a hot bowl. Spoon the sharp sauce over.

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Ingredients

• 600–800 g spinach ravioli
• 100 g butter
• 400 g fresh porcini or 40 g dried
• salt
• pepper
• grated parmesan

Method

1. Cook the spinach ravioli in plenty of salted water and drain well.
2. Clean and chop the mushrooms (or soak, then chop), sweat in butter, salt and pepper.
3. Put the ravioli on a hot platter, garnish with mushrooms. Serve with parmesan.

Porcini are very aromatic and need no further ingredients.

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Ingredients

• 150 g onions
• 2 dl vinegar
• 5 dl oil
• fresh herbs
• salt
• pepper
• Italian spices

The slip has no method – only the ingredients. And: for 1/2 l white wine…?

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Ingredients

• about 1.5 kg black elderberries
• 1 kg sugar
• fruit brandy, 1:1 with the syrup

Method

1. Wash and destem the elderberries, macerate with the sugar for about a day, stirring often.
2. Boil to a syrup, strain through a sieve or jelly bag and leave to cool.
3. Mix 1 l syrup with 1 l schnaps. Rest at least 2 months.

The longer the better.

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