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1 carrot, diced
1 finely sliced leek
6-8 brussels sprouts, quartered
How to do it:
1. Pour water and stock cubes into a tall bowl.
2. Add carrot, leeks, and brussels sprouts.
3. Put the bowl in the microwave oven for 8-10 min. at full effect and allow the soup to
rest under cover for 5-6 min.
Serve with French bread.
Chocolate dessert cake with apricot coulis and vanilla ice cream (6 pers.)
100 g dark chocolate
100 g butter
3 eggs
100 g sugar
50 g wheat flour
½ dl milk
1 tsp baking powder
50 g chopped walnuts
1 tbsp water
Vanilla ice cream
How to do it:
1. Break the chocolate into smaller pieces in a bowl and add 1 tsp water.
2. Put the bowl in the microwave oven for 2 min. at full effect. Stir the chocolate after
1 min.
3. Add butter and heat the mixture for 1 min. at full effect.
4. Take it out and whip it thoroughly together.
5. Fit baking paper into a round cake tin.
6. Whip eggs and sugar in a big bowl with an electrical mixer until stiff.
7. Add chocolate, flour, milk, baking powder, and chopped walnuts.
8. Whip together well and pour the mixture into the cake mould.
9. Bake the cake in the microwave oven for 6 min. at full effect.
10. Take out the cake and allow it to cool completely before serving.
Apricot coulis
1 small can mandarins
1 jar apricot marmalade
How to do it:
1. Pour mandarins and marmalade into a blender along with the mandarin juices. Blend
to an appropriate texture.
2. Serve in portions: Cake and vanilla ice cream with apricot coulis on top.
The cake can be additionally garnished with fresh berries or fruits of the season.
Pears Belle Hélène (4 pers.)
1 can preserved pears (approximately 800 g or 2 pear halves per person)
Vanilla ice cream
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