| Dice four nectarines and mix them with 100 grams of sugar and let them soak for one hour. |  |
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Blend the nectarine sugar mixture. |
| Whip two eggs and four tablespoons of sugar until white and fluffy. |  |
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Mix in one cup of cream, one cup of yoghurt and the nectarine puree. |
| Freeze in an ice cream maker or the freezer. |  |
(for 500 grams of pork chops)
| In a bowl mix one teaspoon of mustard, one tablespoon of vinegar, two tablespoons of honey and six tablespoons of olive oil. |  |
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Add one teaspoon of salt, pepper, granulated garlic, paprika, sage, thyme each and two chilli. Put four pork chops, four rosemary twigs and the marinade in a plastic bag, close it, shake it and leave it in the fridge for at least four hours before barbequing the pork chops. |
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(4 servings)
| Cook 800 grams of washed potatoes in sufficient water for 30 minutes. |  |
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In a large pan fry 4 sliced spring onions, one teaspoon of cumin and 4 diced capsicums, then spice them with salt, pepper and sugar. |
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| Deglaze with one glass of water and dissolve one stock cube. |  |
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Add the cooked and diced potatoes, one can of corn, one can of kidney beans and one diced avocado. |
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| Season with lime juice, salt and pepper. | |
| Whip four egg whites with one pinch of salt until stiff, then add 120 grams of sugar and zest of one lemon. |  |
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Mix in the four egg yolks. |
| Finally fold in 50 grams of flour and 30 grams of starch, spread the dough on a baking paper lined baking tray and bake for 10 minutes at 180 degrees Celsius. |  |
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Sprinkle a clean linen sheet with two tablespoons of sugar, turn the baked sponge dough upside down on the linen sheet, wet the baking paper, remove it and roll the dough with the linen sheet. |
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| Mix one cup of whipped cream with the juice of one lemon and five tablespoons of icing sugar. |  |
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Unroll the cooled down sponge dough, spread the lemon cream on the dough and roll the dough without the linen sheet. |
(2 servings)
| Cut 125 grams of Feta and one tomato into four slices and spice the Feta slices with salt, pepper and some fresh parsley and top with one tomato slice. |  |
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Cut pockets into four chops with a large knife and stuff each chop with one feta package. |
| In a pan heat up two tablespoons of vegetable oil and roast the chops from both sides. Then remove the chops from the pan and cook one diced onion translucent. |  |
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Add one sliced courgette and roast it gently. |
| Place the chops on top of the courgette slices, cover the pan and let it simmer for 15 minutes. |  |
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Condense the vegetable and meat juices with a mixture of one tablespoon of starch, four tablespoons of water and salt and pepper. |
| Serve the vegetables and meat with cooked pasta. | |
| Whisk two eggs until light and fluffy. |  |
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Add half a cup of honey and two cups of cream and whip until soft peaks form. |
| Mix in one cup of milk and a quarter cup of quince jelly. |  |
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Freeze in an ice cream maker. |
| Serve with almonds and raisins. | |