Boil 250g of fresh pasta.
Heat up a tablespoon of olive oil in a pan. Cook a sliced onion until it is translucent. Add 250g of sliced mushrooms. Roast the mushrooms gently, spice them with a pinch of paper, salt and garlic. Then add 250g of frozen spinach leaves. When the spinach is defrosted add a cup of cream and four sliced dried tomatoes. Reduce the heat and let it simmer for 5-10 minutes.
Peel 300g of potatoes and grate them together with half an onion. Add one egg, 15g of plain flour and a pinch of salt.
Heat some vegetable oil in a pan and bake two röstis.
Meanwhile mix two tablespoons of cream cheese with two tablespoons of Crème fraîche and a handful fresh dill. Spread the mixture on the two röstis and add two slices of smokes salmon.
Peel a mango and cut it into slices. Defrost 250g raspberries.
Melt a tablespoon of butter in a pan, add two tablespoons of brown sugar.
Wait until the sugar is melted, then add the mango slices. Turn the mango slices and add the raspberries. Put a lid on the pan and wait for two minutes.
Turn of the stove and add a shot of dark rum, light it up immediately.
Serve the flambe together with some vanilla ice cream.
Wash 500 grams of potatoes thoroughly and cut them in half or quarters so that they all have the same size. Put the potatoes in boiling water and cook them for 3 min in a covered pot. Drain the potatoes and steam them dry. Add one tablespoon of olive oil, one table spoon of HP Sauce (brown sauce), a pinch of salt and pepper and turn around, so it is well blended. Spread the potatoes on a plate lined with baking paper.
Rinse and dry two fish fillets and put them in a small ovenproof dish. In a small bowl mix one tablespoon of flour with 50 ml of cream. Spread cream mixture over the fish and sprinkle with salt and pepper. Place the dish on the plate next to the potatoes and bake in the oven at 225 degrees Celsius for about 15 minutes – the potatoes should be golden.
Cut half a cucumber and 250 grams of tomatoes in small pieces. Melt a tablespoon of butter in a pen and stir fry the vegetables for 2 minutes until they are warm.
Peel one quarter of a banana lengthwise and cut out eight small holes.
Fill the holes alternately with four pieces of chocolate and four marshmallows.
Put the banana on a barbecue grill and grill it for 10 minutes.