SEMOLINA BREAD
Serves one pan:
300 g semolina
200 g plain flour
260 g natural mineral water
25 g soft butter
1/4 cube fresh brewer's yeast
10 g fine salt
Oven: 200°C (400°F) - static - lowest setting - 40-45 minutes

CHOCOLATE CAKE
20 cm cake pan
130 g plain flour
120 g soft butter
120 g chopped dark chocolate
130 g sugar
5 eggs
2 tablespoons unsweetened cocoa powder

APRICOT AND DATE ENERGY BARS
1/2 cup butter
1/2 cup sugar
1/2 cup honey
2 tablespoons peanut butter
1/2 cup mixed seeds
1/2 cup coconut
3 cups puffed rice
3 cups rolled oats
1/2 cup chopped dates
1/2 cup dried apricots minced

GRILLED SPICY CHICKEN MEATBALLS
700 g ground chicken
2 teaspoons curry powder
4 white spring onions, chopped
1 teaspoon brown sugar
2 tablespoons chopped parsley
2 teaspoons paprika
1 teaspoon ground ginger (or 2 cm finely chopped fresh ginger)
Fine salt
Sunflower oil
grilled carrots and celery

MAYONNAISE
150 ml sunflower oil
1 egg, cold from the refrigerator
1 tablespoon rice vinegar
1 teaspoon fine salt
1 teaspoon mustard

STUFFED PORK CUTLETS
8 pork loin slices, 1 finger thick
150 g ricotta cheese
1 handful coarsely grated provola cheese
150 g fresh spinach
2 eggs
Puffed rice
Panko
Fine salt
Pepper
Frying oil

CARAMELISED ORANGE SEGMENTS
3 kg oranges with edible peel
125 g sugar
500 ml still mineral water
Zest of 1/3 of the oranges

ARTICHOKE CREPES
For the crepes
2 eggs
300 ml milk
110 g plain flour
Pinch of salt
Butter
For the filling
6 artichokes
1 large can of tuna
Chopped zest of 1 lemon
2 tablespoons chopped parsley
600 ml milk
50 g grated Parmesan cheese
30 g plain flour
30 g butter
Fine salt
Pepper

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