A Sunday lunch for my friends

All of it disappeared, I hope that was the sign of success.

The menu:

Mozzarella and tomatoes with basil
Mustard and rosemary chicken rolls
Rapsberry-coffee cream

Mozzarella and tomatoes with basil
Cut the tomatoes in pieces and mix it with the mozzarella balls and olives. Mix some basil leaves with olive oil and pour it on the tomatoes. Add some freshly ground pepper and salt.

Mustard and rosemary chicken rolls





Ingredients:

• chicken breast
• rosemary
• mustard
• garlic
• salt, pepper
• yarn to hold the chiken together

Cut the chicken breast in halves. Its better if you marinate it the night before, all you need to do is to mix the mustard with the smashed garlic and slush the chicken with it. The next day put fresh rosemary leaves on the slice of chicken and roll it up. Fix it with the yarn. Pre-fry the pieces in a pan and then put them in the oven, covered with aluminium foil, at 200 degrees celsius until its done. You can sprinkle some cheese on it in the end and wait until it goes golden.

Rapsberry-coffee cream

 
















Ingredients:

• mascarpone
• rapsberry (can be frozen)
• instant coffee
• milk
• caster sugar
• ladyfingers
• rum or rum flavour

Dissolve the coffee in a little hot water. Mix the mascarpone with the coffee, the sugar, and the rum or rum flavour. Modify the amounts according to taste. Dissolve some coffee in the milk and add some rum or flavour. Dip the ladyfingers in the milk for a couple of seconds and then put them on the bottom of the cup. Put some of the rapsberry on the ladyfingers and then comes part of the cream. Then rapsberry again and the rest of the cream. Let it rest at a cool place for some time.