SAUSAGE SAUCE

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Finely chop the carrot, celery and onion and sauté with a little olive oil in a saucepan. Break up and add the sausage, add bay leaves and pour in the red wine.

SPONGE MINT CAKE WITH LIME CREAM

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Thanks to blast chiller Life the sponge cake and custard keep will longer maintaining a more intense taste. During cooling, they aren’t exposed to temperature range from + 65° C and + 10° C where bacteria proliferate resulting in the loss of quality, what happens when we let it cool a product at room temperature.