Greedy cake

Doses for 4 people:

• knob of butter
• 120g of powdered sugar
• 4 eggs
• 75g of flour
• 25g of cocoa powder
• a pinch of salt
• 450g of strawberries
• 3 tablespoons of rum
• 600g of cream
• 100g of dark chocolate
• 6 chocolates
• berries
• 20cm diameter cake pan
  

Recipe

Heat the oven to 180 ° C, grease the 20cm diameter cake pan, line it with parchment paper, sprinkle the paper with sugar.
Beat together the eggs and sugar in a bain-marie until they become frothy, add the flour and cocoa powder, salt and mix well.
Pour the mixture into the pan and place in the oven, cook for 45 minutes.
Remove the cake, place it on a rack and leave it to cool completely.
Cut the cake horizontally into 3 levels (two cuts to fill).
Cut the strawberries into slices, leave 8 apart for decoration. Put the others to macerate with sugar for 10 minutes.
Wet the 2 lower floors with rum and the strawberry juice from the maceration.
Fill the two floors with 1 and a half tablespoons of cream and strawberries. With the rest of the cream, cover the top and sides of the cake.
Grate 50g of chocolate flakes and decorate the edge of the cake (it should stick to the cream).
the other 50g of chocolate quail them and dip the 8 slices of strawberries aside, to glaze them. once hardened, place them in a radial pattern with the cake and the chocolates in the center. If you still have some leftover bread, use it to decorate the cake as you like.

Badley made with ricotta cheese and pine nuts

Recipe for 4 people.
Ingredients:

• 200g of ricotta cheese
• 100g of flour
• 50g of sultanas
• 50g of pine nuts
• 80g of sugar
• 50g of butter
• 3 eggs
• 200 mL of milk
• 1 orange with edible peel
• olive oil
• salt
• a glass of rum

Time: 60 minutes + cooling time
Put the sultanas in cold water .
Put in a saucepan the milk with a pinch of salt, the butter.
Heat the saucepan until butter is blended and milk start to boil. Then lower the heat.
Put the flour in the saucepan and mix until flour doesn't attach to the wall of the saucepan (this is the hard part).
Then put in saucepan the eggs, 50g of sugar, the orange grated peel, the pine nuts, the ricotta cheese, the dried sultanas and the glass of rum.
Mix all together.
Use the oil to fry small amounts of the dough (teaspoon size or little more).
Eat mild-cold.

Fried cream with almonds

Time: 75 minutes
Ingredients (4 people):

• 100 g of flour
• 100 g of small pieces of almonds
• 90 g of sugar
• 2 eggs
• half lemon peel
• bread crumbs
• 0.5 L of milk
• olive oil

Separate the yolks from the egg whites.
Mix the egg yolks with the sugar with a whisk, add the flour and the chopped lemon peel.
Slowly add the milk, stirring.
Cook the cream obtained over low heat, stirring, remove from the heat as soon as it starts to boil.
Now the cream is solid enough to work it on a plane.
Oil the plan to prevent it from sticking, spread it over the cream and let it cool.
Cut the cream into rhombuses (or other figures that you like).
Put the breadcrumbs and egg whites in a bowl with almonds and mix them.
Dip the turbot in the egg whites, take them out and fry them in oil.
When they are golden, remove them from the oil.

Chicken thighs with tomato sauce

Time: 30 minutes
Ingredients:

•  4 Chicken thighs
• 1 spoon of chiked carrots and onions
• 1 glass of white wine
• 3 spoons of tomato sauce
• chives
• salt
• oil

In a large saucepan fry the pieces of carrots and onions with oil, you may ad water to create an uniform layer before frying.
Then add the chicken thighs, add a glass of water, chives and the lass of wine.
Cook for 15 minutes, then add 3 spoons of tomato souce.
Cook for another 15 minutes or more as you like the chicken, if the chiken tend to be dry, add water or wine.

You are free to add whatever you want for example I added peas and carrots in the picture.

Cocoa sausage

Ingredients for 6 people:

• 500g of mascarpone cheese
• 200g of candied
• 2 yolks
• 5 spoons of sugar
• 10 crushed biscuits  
• 75g of  cocoa
• 3 spoons of pistachios
• 3 spoons of almonds

Mix all in order to get a frothy consistency. Pour the mix on a tinfoil.
Give the shape of a sausage and close the tinfoil.
Put all with the tinfoil in the fridge for 2 hours.
Finished!

Apricot plum cake

Preparation: 40 minutes
Cooking time: 45 minutes

Ingredients for 6 people:

• 250g flour
• 240g apricot alves
• 125g sugar
• 125g butter
• 3 eggs
• vanilled yeast
• grated orange peel (of 1 orange)
• a plum cake cooking mold
• extra butter and flour for the cooking mold

Mix in a pot butter, orange peel and sugar until the compound becomes frothy.
Then add the eggs, flour and yeast, mix all until becomes an homogeneous compound.
Cover the internal surface of the cooking mold with butter and then flour.
Put the compound  in the mold.
Now cut in pieces the apricot valve and put them in the compound.
Put the mold in the oven for 45 minutes at 180°C.
After the 45 minutes extract the mold from the oven and leave it to cool at least for 5 minutes.

Almond donut

Preparation time: 1 hour
Cooking time: 1 hour

Ingredients:

• 200g of butter
• 180g of flour
• 150g of semolina sugar
• 2 spoons of  velvet sugar
• 4 spoons of coffè powder
• 2 spoon of brandy
• 1 glass of cooking cream
• 50g of toasted almonds
• 100g of raw sugar 

Whip the cream.
Mix the flour with pieces of butter and 10g of semolina sugar.
Mix until it becomes friable.
Put in a donut shaped mold.
Put the mold in the oven at 220°C for 10 minutes.
Chunk the almonds.

Candy the sugar
Put the raw sugar in the pan, bring it to the flame with a lively flame stirring continuously with the wooden spoon.As soon as the sugar begins to blend, lower the flame, without ceasing to mix, and waits for the sugar to begin to change color. At this point, it is essential to lower the flame to the minimum while stirring until sugar is caramelized.Often lowering the flame to the minimum is not enough to control the temperature, so it is necessary to remove the pot from the fire and put it back when the sugar is cool. Alternate fire and phase steps away from the fire until sugar is caramelized.
 
Add 40g of toasted almond to the candy sugar.
put the candy sugar on a baking paper on a baking tray, in order to create a film.
Leave cool the candy sugar, so it become solid.
Mix brandy with coffy powder and whipped cream.
Break the candy sugar in small pieces and add to the cream.
Take the donut, slice in half and put the cream inside.
Close it
Put  the velved sugar and the crumbled remainder of the toasted almonds.