Nutrition Information per serve
Serve with tomato sauce or polenta.
Preparation time: 10 minutes
Cooking time: 8–10 minutes
• 250g (10oz) broccoli, cut into florets,
stalk finely sliced
• 10 fresh basil leaves plus 1 sprig for
• 2 cloves of garlic, peeled and crushed
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• Mevalia Crostini
Preparation time: 15 minutes
Cooking time: 20 minutes
• 320g dry Mevalia Spaghetti
– 80g per portion
• 1 tbsp olive oil
• 1 baby leeks, 100g, cut and rinsed
• 1 medium courgette, 125g chunky
• 150g butternut squash, diced
• 150g aubergine, diced
• 100g chestnut mushrooms, chopped
• 400g tin chopped tomatoes with herbs
• 1 tbsp tomato puree
• 2 tbsp chopped fresh parsley
• Cracked black pepper
Preparation time: 25 minutes
Cooking time: 30–35 minutes
|Valore energetico kcal||148|
Mix together the Bread Mix, baking powder, sugar and vanilla essence. Add the butter, egg replacer and water and knead into a dough. Add some Bread Mix if the dough is too sticky, or a few drops of water if it is too dry.
Mix together the Cake Mix, Egg Replacer, salt and baking powder and sieve onto the work surface. Cut the butter into small pieces and distribute evenly over the mixture. Add water and quickly knead the ingredients together to form a dough. Add some Cake Mix if the dough is too sticky, or a few drops of cold water if it is too dry. Wrap the ball of dough in cling film and leave in the fridge for approx. 30 minutes. Preheat the oven to 200°C (180°C fan assisted oven). Lightly grease the cake tin with butter. Unwrap the dough and roll out onto a floured work surface using a rolling pin, until the dough is about 0.5 cm thick. Loosen the dough repeatedly while you work so that it doesn't stick. If needed, you can sprinkle some Cake Mix over it. When the dough is the right size, use the rolling pin to slide the pastry into the cake tin. Cut off any excess dough around the edges and roll out again with the rolling pin.
Grease the loaf tin and dust with the Cake Mix. Preheat the oven to 180°C (160°C fan assisted oven). Cream the butter. Mix the Cake Mix with the baking powder and egg replacer and gradually add to the butter, in turns with the 225 ml water. Pour half of the mixture into the loaf tin. Sieve the cocoa powder into the remaining mixture and stir in 10 ml water. Carefully pour over the light mixture and smooth the top, then trail a long skewer through the mixture to swirl the light and dark mixtures slightly. Put the cake straight onto the middle shelf and bake for 30–35 minutes (check bake with skewer test). Leave the cake to cool in the tin on a rack.
|of wich satures g||0,66|
|of wich sugars g||5,61|
|of which Phenylalanine mg||28,71|
|of which Tyrosine mg||23,37|
|of which Leucine mg||49,45|
Slowly melt the butter. Reduce the heat and slowly add the Mevalia Chocotino to the liquid butter (make sure you do this very slowly, so that the chocolate doesn‘t burn and become brittle). 2 Combine the sugar, cocoa and cornflour and quickly stir into the mixture. Continue stirring until smooth. If you like, you can add different flavours at this point (cinnamon, vanilla, rum, desiccated coconut, etc.). 4 Spoon into mini cake cases and leave to cool. 5 Before the mix completely hardens, you can decorate the chocolate melts as you wish (using extra ingredients): sugar pearls, candied orange peel, fresh fruit, desiccated coconut, etc. 6 Keep in a cool place until serving.
Roughly chop the Mevalia Chocotino and put into a bowl with a spoon of the Mevalia Cake Mix, then mix together (the chocolate should be coated with flour, which prevents it from sinking to the bottom of the dough). Meanwhile pre-heat the oven to 180°C. Whip the butter until creamy. Add the Cake Mix and the water and mix together for a few minutes to form a smooth mixture. Finally, stir through the Mevalia Chocotino with a wooden spoon and pour
the mixture into a Bundt tin (or ring-shaped cake tin). Place onto the middle rack of the oven and bake for 40-45 minutes. Briefly leave to cool in the tin before turning out onto a plate. Serve dusted with sugar.
Melt the butter. Reduce the heat and carefully melt the Mevalia Chocotino in the heated butter (reduce the heat so that the chocolate doesn‘t burn and become brittle). Stir in the cornflour and cinnamon until smooth. Crumble the Mevalia Frollini biscuits and, as soon as the mixture starts to rise a little, stir into the chocolate mixture. Spoon into mini cake cases. Keep in a cool place until serving
Melt the butter, then carefully add the Mevalia Chocotino (make sure that you reduce the heat, otherwise the chocolate will burn and become brittle). Stir until smooth. Divide the banana into 3 equal parts and place onto lollipop sticks. Coat completely with chocolate. Dip the apple rings into the chocolate mixture and thread onto a skewer. Balance hanging over the pot of chocolate and leave to dry. This means that the chocolate mixture that drips off can be collected and used again. After drying, keep cool.
Peel and grate the apples, then immediately sprinkle with lemon juice. Roughly chop the Mevalia Chocotino and add a tablespoon of Mevalia Bread Mix, then mix together. Combine the brown sugar, salt, cinnamon, blancmange powder, remaining Mevalia Bread Mix and baking powder. Melt the butter and mix with the water. Mix the liquid ingredients into the flour mixture. Fold in the grated apple and lastly the chocolate. Remove pieces of the dough and form into a shape of your choice (rolls, croissants, spirals) and place on a baking tray lined with baking paper. Bake in a fan-assisted oven for 15 minutes at 150°C. Glaze with melted butter and bake for a further 5 minutes.
Combine the Mevalia Bread Mix and the salt in a bowl and then stir in the liquid ingredients with a fork. Then knead into a smooth dough by hand. Wrap in cling film and leave to rest at room temperature. Prepare the chocolate cream according to the basic recipe. Leave to cool (so that it‘s easier to use as the filling). Roll out the pasta dough and cut out circles with a glass. Place some filling on each circle and press the edges together well. Bring some lightly salted water to the boil, then add the ravioli. Reduce the heat and simmer until the ravioli rise to the surface of the water. Meanwhile, break the Mevalia Crostini into a crumb and brown off in the melted butter. Mix with the cinnamon. Brown off in the melted butter. Mix in the cinnamon. Place the ravioli on a plate, dust with the crostini crumb and sugar, then serve.
Crumble the Mevalia Frollini, and add the icing sugar. Melt the Mevalia Chocotino and the butter slowly in a bain-marie and mix with the crumbled biscuit mixture. Add the water to make the mixture a bit more liquid. Lay the mixture on baking paper and make it into a sausage shape. Leave to set for about 3 hours in the fridge.
Melt the Mevalia Chocotino slowly in a bain-marie. Meanwhile, mix the crème fraîche with the sugar and rum (or essence with water) until smooth. Stir in the melted chocolate and beat together.
Halve a Mevalia Pizza Base. Then divide into 4 equal parts and toast under a preheated grill for a few minutes. Place 3 pizza slices on a plate and tear the fourth piece into 4 strips (it‘s best to do this while the dough is still hot). Leave to cool slightly and then cover with a thick layer of chocolate cream (see basic recipe). Top with seasonal fruit and serve with vegan whipped cream and sorbet (using extra ingredients). Lastly, place the pizza strips upright in the sorbet (like wafers) and serve immediately.
Preparation time: 15 minutes
Chilling time: 6–8 hours