Ingredients (4 servings)

• 250g (1/2 pound) minced beef 
• 50g (1.7oz) prosciutto (I used bacon instead)
• 1 carrot
• 1 onion
• 1 stick celery
• 2 tablespoon of butter
• 2 tablespoons of red wine
• 1 teaspoon of flour
• 1 teaspoon of sugar
• 200g (7oz) canned tomatoes (without seeds and peeled)
• 1 bunch parsley
• tagliatelle, olive oil, cloves, nutmeg, pepper, salt q.s.

Instructions (Time: 1.5 hours)

Finely chop the celery, the carrot, the prosciutto and the onion. Drizzle some olive oil on the bottom of a pot and cook the meat in low heat with the chopped vegetables and prosciutto. If it gets too dry add a bit of water (by the way, the photos are from double the recipe).

When the meat has gained some color, add the flour, the tomatoes in small pieces, the sugar and the parsley. Keep mixing until it dries out a bit. Add the wine diluted with a tablespoon of water and season with salt, nutmeg, cloves, and pepper. Put the lid on and let it cook in low heat. When the mixture has thickened, taste for salt and beat the butter in. 

Cook the tagliatelle and serve!

Ingredients (12 servings)

• 6 egg yolks
• 3 egg whites
• 230g (1 cup and 2 tablespoons) sugar
• 175g (6oz) siam pumpkin jam
• 250g (8.5oz) pealed almonds 
• zest of half an orange
• powdered sugar q.s.

Instructions (Time: 1 hour)

Start by grinding the almonds coarsely. Grease a tart tin with butter and sprinkle some flour on top. You should use a tart tin with a removable bottom. I don’t have one, so I placed a greased parchment paper on the bottom, just to be safe.

Beat the egg yolks with the sugar until it turns pale.

Now it’s time to add the Siam Pumpkin jam - we call it “doce de gila”. This pumpkin is quite common in Portugal, but I can’t find it here in Denmark. I brought some with me from Portugal the last time I was there. 

Add the almonds, the jam and the zest of orange and mix well. Beat the egg whites into stiff peaks and fold them in the mixture.

Place the mixture in the tart tin and bake in a preheated oven to 200ºC (390ºF) for 45 minutes (30 minutes in, I covered the tart with aluminium foil because it had already reached the color that I was looking for). Keep in mind that it is supposed to be quite dark. 

Let it cool down and unmold the tart. Sift some powdered sugar on top and serve!

Ingredients (10 cookie sandwiches)

• 60g (half stick) butter at room temperature
• 2 level tablespoons sugar 
• 1 egg
• 100g (3/4 cup + 1 tablespoon) flour
• 2 teaspoons baking powder 
• raspberry jam q.s.

Instructions (Time: 45 minutes)

Mix everything together making sure that the butter is well mixed in the dough. If you don’t have a pastry bag, add more flour if the dough is too runny - this way you can roll out the dough and cut the cookies with a cookie cutter (as the original recipe intended).

If you do have a pastry bag, make small cookies in the shape that you like. Bake in a preheated oven to 220ºC (430ºF), until they turn golden (which should take about 6 minutes).

Allow to cool, spread a small amount of jam on one cookie and “glue” two cookies together. 

And serve.