Author: flamink

Ingredients:

Sorella green pea cream

50 g of mint leaves

80 ml of olive oil

1 tablespoon of honey

half a lemon juice

Pinch of salt

 

Preparation:

Chop the mint into small strips and mix it with olive oil, honey and lemon juice. Season lightly with salt. If we like, we can add a few finely chopped capers.

Roast almond flakes in a dry frying pan, stirring frequently so that they do not burn. When they reach a golden-brown colour, put them into a bowl to cool down.

Heat the Sorella green peas cream in a saucepan. Then, put it into a bowl, sprinkle it lightly with mint salsa and with roasted almond flakes.

Ingredients:

 

2 jars of Sorella Choco pasta with cherries

Coconut chips

Salty caramel:

100g of sugar

250g double cream

½ flat teaspoon of salt to taste

Caramelized Pineapple:

½ pineapple

2 tablespoons of brown sugar

 

 

Preparation:

Peel the pineapple, cut out the hardened centre and dice it. In the meantime, warm up the pan and pour sugar on it. When it starts to dissolve, add chopped pineapple and caramelize it over high heat, stirring occasionally. It should blush slightly and release some juice. Put the contents of the pan into a bowl.

Pour sugar into a saucepan and heat it over low heat until it begins to melt. When the sugar dissolves and turns straw-coloured, pour in the cream and cook slowly until all the sugar is dissolved. The temperature should be controlled so that the cream does not boil over. Salt and cool the caramel prepared in this way.

Roast the coconut chips in a dry frying pan until golden brown.

Put Sorella Choco pasta into cups. Put caramelized pineapple and coconut chips on top. Pour over the whole with salty caramel and possibly sprinkle with fresh fruit or chopped mint leaves.

Ingredients:

 

Crumble:

80g of roasted and blended almond flakes

80g of fine sugar

80g of cold butter

80g plain flour (type 480)

Pinch of salt

Yeast snails:

1 jar of Sorella orange peel Choco pasta

500g of wheat flour (type 480 or 550)

30g of fresh yeast

250ml of milk 3.2%

1 egg

100 g of butter

70 g of sugar

half a teaspoon of salt

 

 

Preparation:

All the ingredients for the crumble are mixed together in a bowl until a compact consistency is obtained. Cover the bowl with a cloth and set aside

Melt the butter in a saucepan over low heat. Then turn off the stove and add milk and sugar. Mix thoroughly. When the content of the saucepan is about 36 degrees Celsius, add yeast and stir until dissolved. Leave it for 10 minutes.

Pour the flour into the bowl, add the egg, salt and pour the contents of the saucepan.

Knead the dough until a uniform, slightly sticky dough is obtained. Cover it with a cloth and leave to rise for about 30 minutes.

After this time, we roll out the dough into a rectangular shape about 4-5 mm.

Spread our dough thoroughly with the Sorella Choco pasta peel and roll it up.

Cut the prepared dough into pieces about 5 cm thick and put it on a baking tray, pressing it lightly. Remember to keep the space between the pieces, because they will increase their volume. Leave the rolls to rise for about 30 minutes. After this time, spread them with egg and sprinkle with almond crumble. Bake at 180 degrees for about 20 minutes.

 

Ingredients:

 

Fresh raspberries

Dark chocolate

Mascarpone cream:

200g of mascarpone

1 jar of Sorella raspberries Choco pasta

1 teaspoon of honey

 

Shortbread cookies:

250g plain flour (type 480)

100g of butter

80g of fine sugar

1 teaspoon of baking powder

1 egg

 

 

Preparation:

Mix mascarpone thoroughly with Choco pasta and honey. Set aside in the fridge to cool the resulting cream well.

Then mix all the ingredients for the shortbread cookies until a uniform dough is obtained. Put it in the fridge for 30 minutes. After this time, form balls of the same size and flatten them on a baking tray lined with baking paper. Bake for about 12 minutes at 180 degrees Celsius.

Serve the baked cookies with cream, fresh raspberries and chopped dark chocolate.

Ingredients:

Half a jar of Sorella Mediterranean paste with pepper

280g plain flour (type 550)

250ml of milk

50ml of rapeseed oil

1 egg “L” size

1 teaspoon of baking powder,

1 teaspoon of salt

100g grated Parmesan cheese for sprinkling

 

Preparation:

Sift the flour and baking powder into a bowl. In the other bowl, thoroughly mix the milk with oil, egg, salt and Sorella Mediterranean paste with peppers. Pour the wet ingredients into the bowl with the dry ingredients, mix them thoroughly and put them into muffin moulds. Remember to use a maximum of ¾ of the muffin capacity, because the muffins rise a lot. Sprinkle it with grated Parmesan cheese and bake at 180 degrees without convection for about 20-25 minutes.

Ingredients:

 

Pancakes:

110g plain flour (type 480)

220ml of milk

40g of melted butter

Stuffing for pancakes:

1 jar of the Sorella Balkan paste with zucchini

1 yellow pepper, diced

1 red pepper, diced

1 leek, chopped into strips

2 tablespoons of chopped olives

100g of feta cheese

1 egg

Pinch of salt

 

 

Preparation:

Put all the ingredients for the pancakes into a bowl and mix thoroughly until a homogeneous mass is obtained. Let it rest for 15 minutes. After this time, warm up the pancake pan, sprinkle it lightly with oil and rub it with a paper towel so that the pan is slightly greased. Pour a portion of the mass into the hot pan and spread it slightly by tilting the pan. Fry over medium heat for about 20 seconds on both sides.

Mix all the ingredients for the stuffing together and season with salt and pepper.

Put the stuffing on the previously fried, cooled pancakes and roll them into rolls.

Place the rolled pancakes in a baking tin, sprinkle with feta cheese and bake for about 25 minutes at 180 degrees.

Ingredients:

 

Sorella Oriental curry paste

Black olives

Pomegranate fruit

Falafels:

350g of dry chickpeas (pour plenty of cold water over it and let it soak overnight)

2 teaspoons of salt

2 small onions

4 cloves of garlic

1 flat teaspoon of baking soda

2 tablespoons of chopped parsley

1 teaspoon of cumin

½ teaspoon of smoked paprika

½ a flat teaspoon of cinnamon

½ a flat teaspoon of ground coriander

½ teaspoon of pepper

Baba Ghanoush:

4 eggplants

1 tablespoon of tahini paste

2 cloves of garlic

1 teaspoon of cumin

half a lemon juice

Salt pepper

1 tablespoon of chopped coriander

 

 

Preparation:

Drain the soaked chickpeas and grind them in a food processor together with salt, onion, garlic and baking soda. Mix until a homogeneous, sticky mass is obtained. Then add the parsley and spices and mix it for a moment until the spices are thoroughly spread.

From the mass prepared in this way, we form small balls of the same size.

Fry the balls in deep oil heated to about 160-170 degrees Celsius. It is worth controlling the temperature with a kitchen thermometer so that the falafels are properly fried.

Prick the eggplants with a fork and place them on a baking tray lined with baking paper. Bake at 200 degrees for about 25 minutes – depending on their size. Properly baked eggplants should be very soft. After baking, take them out of the oven to let them cool down. Then, cut them in half and use a spoon to remove the pulp from the inside. Chop it together with the garlic until you get finely chopped salsa. Add tahini paste, spices, lemon juice and chopped coriander. Mix everything and season with salt to taste.

Put the obtained paste on the plate. Put the falafels on top with the Sorella oriental curry paste. Sprinkle the whole with chopped coriander, olives and pomegranate seeds.

Ingredients:

Sorella Coconut curry with mango

50g of mint leaves

20g coriander leaves

80ml of olive oil

1 tablespoon of honey

half a lime juice

Pinch of salt

Pinch of ground cardamom

 

Preparation:

Cut the mint into thin strips and mix it with coriander, olive oil, honey, lime juice and a pinch of cardamom. Season to taste with salt and possibly the second half of the lime juice.

Boil jasmine rice in salted water, according to the instructions on the package.

Heat the coconut curry in a saucepan and serve it in a bowl with rice, topped with mint salsa.

Ingredients:

Chilli sin carne Sorella

150g of nachos

1 jalapeno pepper

150g gruyere cheese (can also be cheddar)

A handful of coriander leaves

 

Preparation:

Place the nachos in a baking dish. Put the sliced jalapeno on top and sprinkle the whole with grated cheese. Bake at 180 degrees, about 10-15 minutes, until the cheese is golden brown.

Sprinkle the baked nachos with coriander and serve with warmed Sorella chilli sin carne.

 

Ingredients

 

Sorella Bigos with oyster mushrooms

400 g of potatoes

80 g of butter

50 ml of milk

1 white onion, diced

1 tablespoon of French mustard

Salt

Raspberry tomatoes

3 Thai basil leaves

 

 

Preparation:

Peel the potatoes, wash them and cook them in salted water until soft. After cooking, strain them on a sieve and let them evaporate for a while. Meanwhile, fry the onions in a saucepan in butter until golden brown. When the onion is browned, add the milk and heat it up. Add the contents of the saucepan to the cooked and steamed potatoes and beat them to a smooth puree using a potato masher or a whisk. Add French mustard and salt to the prepared puree. If we are fans of truffle oil, we can add a spoon for the aroma.

In a saucepan, heat up the bigos with oyster mushrooms. Put it on a plate with mashed potatoes.

Cut the tomatoes into crescents and put them in a separate bowl. Serve sprinkled with cold-pressed rapeseed oil and with chopped Thai basil that is slightly salted.