Pancakes tower with ricotta - cake recipe with step-by-step photos

Ingredients:

• 10-12 pancakes
• 500 grams of ricotta cheese
• 100 grams of sugar
• 100 grams of fresh cream
• 3 eggs
• zest from half of the lemon
• salt
• salted butter
• 200 grams of raspberry jelly

First make the pancakes .

Then mix the eggs with the ricotta cheese, the sugar, the fresh cream, the salt and the zest from the lemon.

In a pan add some baking paper and the start assembling the cake:

Add one pancake, then spread some filling, then another pancake and so on until you finish the filling.

On the last pancake do not put ricotta filling, but a few cubes of salted butter.

Put the cake in the oven at 180 Celsius degrees for 40-50 minutes or until ready.

When cooled you can decorate it with raspberry jelly .

Enjoy!

The original recipe can be found here

Boeuf bourguignon - recipe (including photos)

Ingredients:

• 900 grams of beef meat
• 750 milliliters of red wine (Bourgogne)
• 4 spoons with sunflower oil
• 1 big onion
• 2 carrots
• 1 laurel leaf
• 1 spoon with flour
• thyme
• salt 
• pepper

For the decoration:

• 200 grams of young carrots
• 150 grams of baby onions
• 150 grams of bacon
• 50 grams of butter
• salt 
• sugar

Cut the meat in small cubes. Heat the sunflower oil and let the meat fry for a few minutes.

Add the flour, mix and let it cook for another 5 minutes.

Take out the meat but keep the juice from the meat in the pot and add the chopped onion and carrots .

Let them cook for 5 minutes, then add the wine and let it cook for another 5 minutes.

Let it cool.

Add back the meat, add the laurel leaf, the thyme, the salt and the pepper and put it in the fridge until the next day!

The next day put the pot at slow fire and let it cook for two hours and a half.

Preparing the decoration:

In a pan, melt the butter together with the salt and the sugar.

Add the cleaned young carrots and onions cover them with water and let it cook until the water evaporates.

In another pan fry the bacon then cut it in small pieces. When the meat is ready, add the bacon over it, together with the young carrots and onions (previously boiled in water/butter). Let it cook for another 5 minutes and your boeuf bourguignon is now ready.

Enjoy!

Kumquat marmalade - recipe

Ingredients:

• 200 grams of kumquats
• 200 grams of sugar
• juice from 1 orange
• juice from half of a lemon

Keep the kumquat fruits in cold water 10 minutes before starting the process.

Clean, remove all the seeds and cut the kumquats in thin slices.

Put the kumquats in a bowl and add the sugar, the orange juice and the lemon juice. Let it rest over nigh in the fridge.

The next day put the composition at medium fire for 30 minutes.

Put the jam in sterilized jars and keep the marmalade in a cold place.

Enjoy!