Cherries triffle

 

125 millilitre cream 
50 grams of sugar 
250 grams mascarpone 
1 liter pot pitted cherries, drained 
150 grams bokkenpootjes crumbled 
25 grams of sliced almonds

Whip the cream with the sugar until slightly thickened. Fold the mascarpone. Puree a third of the cherries and toss lightly the mascarpone mixture. Divide half of the cake crumbs on the glass. Spoon a layer of cherries, half of the mascarpone mixture, the rest of the cookies, the rest of the mascarpone mixture and the rest of the cherries. Put the glass 30 minutes in the refrigerator. Toast the almonds in a dry hot frying pan and sprinkle them just before serving on the trifle.

Tips:
-Replace the cherries by peaches.
-Take instead of biscuits, thin slices of cake you breaks into pieces.

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Osso Buco

 

4 Veal Shanks of approximately 4 cm thick

5 tomatoes

3 carrots

2 large onions

4 celery stalks

1 tablespoon tomato paste

1 clove of garlic

2 decilitres white wine

little flour

dash of olive oil

fresh thyme

4 bay leaves pepper/salt

400 grams spaghetti
 

For the gremolata:

1 bunch fresh parsley

1 clove garlic

1 lemon

A real classic from Italy.

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Cut the edge of the veal in so that they do not curl up while baking. Season the meat on both sides with salt and pepper and then roll them in the flour. Shake the extra flour off.
Grab a spacious stew and heat the olive oil in it. If the oil is hot the veal bake on both sides (does not need to be cooked inside). Take the pan from the heat and place the meat on a plate (let the moisture in the pan).
Slice the onion, celery stems and carrots very fine. Put the pan back on the heat and add the vegetables, Cook and stir on a low heat on a regular basis. After a few minutes the meat on the vegetables (also do the moisture from the board) and pour the white wine.
Tie the fresh thyme, Bay leaves and the stalks of parsley to a bunch and add it to the stew as well as the tomato paste. Let it all, with the lid on the pan, simmer for 2 to 3 hours over a low burner.
Half an hour before that the meat is finished peel the tomatoes. Divide the tomatoes into quarters, without seeds and cut into cubes. Add the tomatoes to the simmering osso bucco.
Prepare the spagetti and make the gremolata. You do this by squeezing the garlic to a pulp there and ad a part of a peeled lemon and add parsley.
Everything on one Board.