Braise the parsley, garlic and the sliced edible boletus in margarine. Finally, add the cream. Add the penne and let simmer at high temperature. Before serving, sprinkle parsley and calamint.

Second course: Filled eggplants

Clean the garlic, onion and button mushrooms, cut and braise in oil. Add the proteinreduced bread, soaked in cream or the rice to the cream with the herbs. Let it rest for a few seconds. Prepare a homogenous paste, fi ll the eggplants, which have been washed and hollowed out beforehand. Braise them in oil in a pan and add the tomato sauce. Bake in a very hot oven for approx. 20 minutes.

Dessert: Apricots with cream

Fill the bottom of a baking pan with cream. Cook and peel the apricots, cut them in half and place them in the pan. Sprinkle with powdered sugar and bake for at least 30 minutes at medium heat. Serve lukewarm in the baking dish.