Tortellini mit Rucola-Käse-Sauce

600g fresh tortellini filled with ricotta and spinach, 1 1/2 - 2 liters of water, 2 - 3 cubes MAGGI Pasta Roma with olive oil and basil, 1 1/2 dl cream, 100g parmesan, grated, 50 g rucola

Cook al dente the tortellini in boiling water with MAGGI Pasta Roma. Pour 1 1/2 dl pasta water in a small pan and boil down to half. Add the cream and cheese and cook while stirring until the cheese is melted. Season with salt and pepper. Pour the sauce over the tortellini and sprinkle with coarsely chopped rucola.

Boeuf Stroganoff Pfanne

150 g fresh mushrooms, 40 g gherkins, 2 tablespoons parsley (finely chopped), black pepper (ground), 300 g beef, 100 g sour cream, 150 ml of water, 1 onion, 1 tbsp THOMY Delikatess mustard 100ml tube, 1 cube Maggi beef broth, 1 tablespoon THOMY Pure Sunflower Oil

Wash beef, pat dry and let freeze in the freezer. Then cut stripes, 5 cm long and 1 cm thick. Peel the onion cut into cubes, clean the mushrooms and cut into slices. Cut the gherkins into thin strips.

In a frying pan pour the sunflower oil. Fry the beef strips in portions and remove. In the frying fat fry the onions and mushrooms. Pour the water and bring to boil. Add the MAGGI cube and dissolve it. Add the sour cream and mustard and stir. Add the meat an the gherkins. Season to taste with pepper. Serve garnished with parsley. 

Sigara böreği (Filo-Feta-Zigarren) mit gebratener Zucchini und Knoblauchjoghurt

1 spring onion, 200g feta, 2 egg yolks, 1 package (300 g, 18 sheets) triangular whirlpool, Filo pastry, 18 TL + 8-9 tablespoons good olive oil, 2 tablespoons + 250 g Turkish yogurt (10% fat), 1 clove garlic, Salt, dried chili flakes, 1 zucchini (about 300 g)

Clean and wash the spring onion and cut into very thin rings. Crumble the cheese finely. Mix with the spring onion rings and 1 egg yolk.
Preheat oven (electric oven: 225 ° C). Line a baking sheet with parchment paper. Spread the sheets of dough, and spread 1 tsp oil on it, so they will not dry. Spread 1 tablespoon cream cheese on the bottom edge of the dough sheets. Roll into thin "cigars" and place on the baking sheet. Brush with 4-5 tablespoons of oil. Bake for approximately 5 minutes in a hot oven. Meanwhile, mix 1 egg yolk with 2 tablespoons yogurt. Remove the cigars, sprinkle with the egg mixture and bake for another 10 minutes crispy.
Meanwhile, peel the garlic and chop coarsely, mix it with 1/4 tsp salt and add 250 g yoghurt.
Clean, wash and slice the zucchini. Heat 4 tablespoons oil in a large skillet and fry the zucchini slices about 4 minutes. Season with salt and chili flakes.

Serve the cigars with zucchini and yogurt.

Fennel and pea soup

2 tbsp olive oil, 20 g butter, 1 large onion, chopped, 4 small fennel bulbs (or 1 large) trimmed chopped, 2 potatoes, peeled, chopped, salt and pepper, to season, 1 L vegetable stock, 500 g packet frozen peas, 1/2 cup cream
Prosciutto crumbs: 150 g sliced prosciutto, 2 cups day-old bread, torn

In a large, heavy-based saucepan, heat oil and butter together on medium. Add onion, fennel and potatoes. Cook, stirring, 10-15 minutes, until tender but not coloured. Season to taste.
Pour in stock and bring to the boil on high. Reduce heat to low and simmer 15-20 minutes, until vegetables are very soft. Add peas and simmer 2 minutes.
Using a hand blender, puree until very smooth. Stir cream through.
Reheat soup gently on low. Serve sprinkled with prosciutto crumbs.
Prosciutto crumbs: Preheat oven to hot, 200°C. In a food processor, combine prosciutto and bread. Pulse until crumbs form. Spread evenly on an oven tray. Bake 10-15 minutes, stirring a few times, until golden and crisp.

Penne with sausage, fennel and pecorino

Kosher salt, 4 Tbs. extra-virgin olive oil, 12 oz. sweet Italian sausage, casings removed, 2 medium yellow onions, halved and thinly sliced (about 3 cups), 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups), 2 Tbs. chopped fresh sage, 1 cup lower-salt chicken broth, 10 oz. dried penne, 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving, Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.
Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

Best-ever chocolate raspberry brownies

200g dark chocolate, broken into chunks, 100g milk chocolate, broken into chunks, 250g pack salted butter, 400g soft light brown sugar, 4 large eggs, 140g plain flour, 50g cocoa powder, 200g raspberries

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. 

Sieve over the flour and cocoa, and stir in. 

Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. 

Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. 

Cool before slicing into squares. 

Store in an airtight container for up to 3 days.

Three layer no bake cheesecake

1 cup flour, 1/2 cup butter, 1 cup chopped nuts, 250 gr cream cheese, 1 cup sugar, 250 gr cream, 1 chocolate pudding mix, 1 vanilla pudding mix, 3 cups milk

Heat the oven at 170 degrees. Butter a 20x30 cake form. Mix the flour with butter, add the chopped nuts. Press the mix in the cake form. Bake for around 20 minutes, or until is golden. Let it cool completely.

Mix the cream cheese with sugar, add a cup of cream and mix again. Pour it over the cake. 

Make the chocolate pudding with 1 1/2 cup of milk. Let it cool and pour it over the cream cheese.

Do the same with the vanilla pudding.

The last layer is the rest of the cream. Ornate it with chopped nuts or chocolate sprinkles.

Let it cool in the fridge for 2-3 hours.

Chicken liver parfait with sultanas & raisins

100g jumbo sultanas and raisins, 6 tbsp sweet dessert wine, 100g unsalted butter, 2 x 400g/14oz packs chicken livers, cleaned, 2 garlic cloves, crushed, 2 tbsp chopped basilicum, 150ml pot double cream

Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, basilicum and plenty of black pepper for about 5 mins until browned.
Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

No Bake Nutella Cheesecake

This is probably the easiest recipe ever for Nutella Cheesecake, thank you One Pot Chef...

250g of Plain Sweet Cookies (Graham Crackers / Digestives), 100g of Butter, 400g Jar of Nutella, 500g of Cream Cheese (at room temperature), 1/2 Cup of Icing Sugar / Powdered Sugar (about 70g)

Melt the butter with 2 tablespoons with Nutella. Crush the cookies and mix them with the butter mix.

Put the cookies mixture in a cake form, and using the bottom of a glass press it down and up the sides of the tin. Put it in the fridge to chill.

In the meantime, mix the cream cheese with the icing sugar, then add the rest of the Nutella jar, and mix well. Pour in the cake form an put it in the fridge for a couple of hours...