Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!

T-bone steak fried in the pan – that’s how it works

You only need four things: the excellent quality steak, pepper, salt and a cooking thermometer. So far so good. Everything is there. But frankly, I’d never fried a T-bone steak myself before. So we got the advice of a chef friend from the cruise. Lo and behold: It’s very easy and the result is stunning!

Strawberries, yoghurt, basil – the perfect cake

At our home, our daughter is the backing-expert. I also bake well, but I prefer the hearty things. For our daughter baking means to relax, to come down, you could almost say: “to chill”. At the age of 14, she baked this fantastic strawberry yoghurt cream cake with basil for her brother’s birthday. Respect!