The following recipes were prepared from the ingredients.
Entrée: Paradeiser stuffed with North Sea crab on onion confit Main course: Stuffed monkfish noodles on sorrel sauce Dessert: Bisquitt tartlets with caramelized pears Preparation of the entrée: tomatoes stuffed with North Sea crabs on onion confit Cut the tomatoes in the upper third and hollow them out. Mix the North Sea crabs with yogurt, paradeis pulp, mayonnaise, salt, pepper and basil and fill them into the tomatoes. Cut the onion into sticks, season and sauté in olive oil. Arrange everything on a flat plate and garnish with a basil leaf.
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