Lavender lemon cake!

Requirements: 100 g self-raising flour, 1 teaspoon baking powder, 100 grams soft margarine, 100g caster sugar, 2 eggs, 2 tablespoons dried lavender flowers, 1 small tablespoon lemon juice, grated lemon peel Sift the flour and baking powder and add the margarine, sugar and eggs . Beat with a mixer. Add the dried lavender flowers, lemon juice and lemon zest and mix for a while. Grease two baking trays for sponge cakes of 18 cm. Lay greaseproof paper, pour the mixture and bake thirty minutes in a preheated oven (160 degrees Celsius). Remove the cake when it has cooled from the tins and spread one with jam and the other with fresh cream. Put these together and sprinkle over icing sugar. (bron: weleda.nl)

Recipe: Sabayon!

SABAYON

Serves 4

Ingredients:

* 6 egg yolks

* 200 gr sugar

* 250 ml sparkling wine (prosecco, cava, Champagne), an aerated dessert wine or beer

Preparation:

Place in a large pan a layer of water to a boil. Use preferably a metal bowl. The technique in this way just to heat hot au bain marie.

Place the bowl on the pan and whisk the sugar with the egg yolks. Add the wine and continue whisking until the mixture has doubled in quantity, creamy and thick appearance. The sabayon strength should be such that it sticks to the guard. Serve immediately!

The problem with a sabayon is that you must whisk the mixture while heating. Do not whisk hard enough, then the yolk will solidify, especially where the pan touches the bowl (the bowl because that is the hottest).

Recipe: Italian love with mascarpone!

Requirements: (4 people)

- 50 g raisins
- 6 macaroons
- 1 cup Amaretto

- 250 g Mascarpone

- 2 dl advocaat

- 4 Piroulines

Advocaat

Preparation:

Put the raisins in a bowl and add the sliced macaroons. Pour Amaretto and let soak for about 10 minutes.In another bowl stir the mascarpone and the advocaat to a smooth mass. Add raisins, macaroons and amaretto and stir well. Divide the cream into 4 slices and place about 1 hour in refrigerator. Garnish with Italian Love Piroulines.


Piroulines





Broccoli Soup
6-8 cups broccoli, chopped
4 medium sized potatoes, cut into chunks
1-2 leeks, sliced
1 onion (red), peeled and cut into chunks
1/3 cup heavy cream
water or stock
1 teaspoon salt
ground pepper
Place broccoli, potatoes, leeks, salt and onion in a soup pot. Fill with water (or stock) until everything is just barely covered. Bring to a boil. Lower heat and simmer for 45 minutes to an hour, until broccoli is very tender.
Puree until smooth. Add desired amount of cream. Add pepper. Adjust salt, if necessary.