Marinade ingredients: – juice of 1/3 lemon – 1 teaspoon salt – 1/3 teaspoon black pepper – 3 cloves grated garlic
Method: 1 Combine marinade ingredients in a bowl and mix them well 2 Chop chicken in 1cm pieces, put them to the marinade & keep in the fridge for 2 hours 3 Preheat the oven to 200C 4 Peel rhubarb and chop into 0.5cm width pieces 5 Put rhubarb and chicken pieces one by one on the tooth sticks 6 Transfer tooth sticks into the baking form: bake in the oven for 30 minutes at 180C 7 Serve with mashed potato and fresh chopped parsley !
Beatifying ingredients: – 8 strawberries – 12 mint leaves
Method: 1 Sponge cakes: 1.1 Preheat the oven to 190C 1.2 Whisk the eggs + sugar + vanilla sugar for 2-3 minutes 1.3 Stir in flour and finely mix 1.4 Pour the batter into the buttered muffin forms: bake for 25 minutes at 190C 1.5 Remove the cakes from the oven and let them cool down 1.6 Cut cooled down cakes into the upper and lower halves 2 Chocolate-strawberry icing: 2.1 Wash and slice the strawberries; wash 12 mint leaves 2.2 Melt chocolate + butter + 33% cream 2.3 Put each top cake half into the melted chocolate butter -> put on a separate plate 2.4 Decorate with strawberries&mint and put the cakes tops for 1 hour in the fridge 🙂 3 Filling cream: 3.1 Keep the butter at room temperature for 40 minutes 3.2 Whisk all the filling ingredients 3.3 Put the filling cream in the fridge for 30 minutes 3.4 Put the cream in between lower and top cakes halves, then join the halves 4 Put the cakes in the fridge overnight and & get prepared for a great coffee-break ! 😉