Asian Shrimp and Vegetable Soup

Preparation: 30 minutes, 3 people

Ingridients:

16 fresh or frozen large shrimp in shells
1 leek (white part), thinly sliced
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced
1/3 cup dried mushrooms, previously soaked in the water
2 cloves garlic, minced
2 1/2 cups water
1 cup soy-beans
1 tblsp soy sauce
chicken broth
1/2 tblsp crushed red pepper (optional)
pinch ginger
pinch salt
pinch sugar
few drops vinegar
300 g nuddles

Method:

Defrost shrimps, if necessary. Peel and devein them. Rinse shrimps, pat dry with paper towels. Slice leek into thin rings. In a large nonstick saucepan, heat oil over medium heat. Add leek, carrots and mushrooms. Cook for 5 minutes, stirring occasionally. Add ginger and garlic, cook and stir for 1 minute more.

Add chicken broth, water, soy-beans, soy sauce, chicken broth, and if desired, crushed red pepper. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.

Add shrimp and simmer uncovered on the medium heat for 2, 3 minutes. Add cabbage, cook for one minute and serve with nuddles.

Chocolate Cake

Preparation: 60 min

Ingridients:

1 cup butter

1 cup white sugar

3 tbsp bitter cacao powder

6 tbsp water

1,5 cups all - purpose flour

3 eggs

1,5 tbsp baking powder

Method:

Preheat oven to 120 - 130 degrees C.

Boil in a pot: butter, sugar, cocoa powder and water and melt it for about 6 minutes on a low heat. Let mixture cool. Pour the chocolate mixture into a bowl, add flour, egg yolks and baking powder and beat with an electric mixer.

Beat the whites in a separate bowl and gently mix with a chocolate. Bake for 50 minutes.

Let it cool and sprinkle with the castor sugar.

Classic Tiramisu

Preparation: 40 min, for 8 people

Ingridients:

- cacao powder

- espresso coffee

- chocolate (flaked)

- 500 g mascarpone cheese

- 6 medium eggs

- 120 g + 2 tbsp sugar

- 400 g bisquits (ladyfingers)

Method:

First, prepare strong coffee. Dissolve 2 tbsp sugar in it, when the coffee is still hot. Let the coffee cool at room temperature.

Beat the egg yolks in a bowl with half the sugar until you get a clear and creamy compound.

With the wooden spoon mash mascarpone cheese to get a cream with no lumps and add, always beating, the mixture of eggs and sugar prepared before.

Beat the egg whites with a pinch of salt and the remaining half of sugar. Mix egg whites together with mascaropne cream with the wooden spoon, so you will get a cream of Tiramisu.

Lightly soak the ladyfingers in the coffee, one at a time. Bisquits should be well soaked but not completly wet. Place them in one layer in a container.

Evenly distribute half of the mascarpone cream over the ladyfingers. Sprinkle with bitter cocoa powder, then follow the same procedure for the second layer.

When finished, sprinkle the Tiramisu with plenty of bitter cacao powder and add a few flakes of chocolate. Refrigerate for about 3 - 4 hours.