ITALIAN FRUIT QUARK
for 4 servings
Ingredients

5 tablespoons cornstarch
1/2 litres of milk
3 tablespoons sugar-coated
1 packet of vanilla sugar
375 grams Quark
4 tablespoons sugar-coated
1 egg
2 tablespoons lemon juice
1 small can of Mandarin (190 grams)
150 grams halved pitted grapes.

Instructions

Stir the cornstarch in enough cold milk. Bring the rest of the milk, sugar and vanilla sugar to a boil.
Pour the stirred cornstarch under constant stirring in the hot milk. Let it boil down and then let this custard cool down stirring constantly.
Stir in the cottage cheese, the sugar, the egg and the lemon juice and then stir in the custard spoon for spoon through it.
Now place layers of quark cream, mandarins and grapes in a bowl or in glasses. Garnish with fruits and ice cold serving.

Preparation time: Only let it boil.

Main kitchenware: Pan, glass bowl.

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Italian-Style Eggplant Rollatini recipe
SERVES 4

Ingredients

3 whole cloves garlic, plus 4 cloves, peeled and minced
2 tablespoons low-sodium soy sauce
¼ cup
Vegetable Stock
, or low-sodium vegetable broth
2 large eggplants, stemmed and cut lengthwise into ½-inch slices
1 cup millet
Salt to taste
1 medium yellow onion, peeled and diced small
1 celery stalk, diced small
1 carrot, peeled and grated
6 cups packed chopped spinach
½ cup minced basil
¼ cup nutritional yeast, optional
Freshly ground black pepper to taste
2 cups
Tomato Sauce

Instructions

1. Preheat the oven to 350°F.

2. In a small bowl with a fork, or using a mortar and pestle, mash the 3 whole cloves of garlic with
the soy sauce.

3. Combine the garlic–soy sauce mixture with the vegetable stock to make a marinade.

4. Place the eggplant slices on a baking sheet and brush with some of marinade. Bake for 10
minutes. Turn the slices over, brush with more of the marinade, and bake another for 10 to 15
minutes, or until the eggplant is tender. Remove the eggplant from the oven and set aside.

5. Bring 3 cups of water to a boil and add the millet and salt. Bring to a boil, then reduce the heat
to medium and cook, covered, for 20 minutes, until tender.

6. Place the onion, celery, and carrot in a large saucepan and sauté over medium heat for 7 to 8
minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the remaining minced garlic and cook for 3 minutes. Add the spinach, basil, and nutritional
yeast (if using) and season with black pepper. Cook until the spinach is wilted, then remove
from the heat, add the cooked millet, and mix well.

7. Spread 1 cup of the tomato sauce in the bottom of a 9 × 13-inch baking dish. Divide the millet
mixture between the baked eggplant slices, and roll each slice over the millet mixture. Place the
eggplant rolls, seam side down, in the prepared baking dish. Cover with the remaining tomato
sauce and bake, covered, for 15 minutes.

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Italian Tiramisu Dessert recipe

Ingredients

125 grams Mascarpone
1 Mug of strong coffee
25 grams extra Pure chocolate
2 tbsp granulated sugar
12 Long Fingers
3 tbsp port
Half tbsp cocoa powder
Pinch of salt

Instructions

Put 1 mug of strong coffee and let it cool.

Split the eggs above 2 separate bowls.

Beat the proteins stiff with a pinch of salt.
Add the sugar to the egg yolks and whisk frothy with the mixer.

Beat the mascarpone through to a uniform mixture.

Grate the chocolate and stir along with the port.

Fold the egg white gently through the egg yolk mixture, it should remain airy.
First 1/3, then the rest, until you see no white snowflakes anymore.

Break the long fingers each into 3 pieces, put them in a deep plate and drizzle with the coffee.

Grab 4 beautiful glasses of long fingers with a scoop of mascarpone sauce.

Cover everything with a layer of sauce.

Put at least 2 hours in the fridge to stiffen.

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