Recipe: don't pour the rest of the wine away, so you can put it to good use!

Here are some suggestions for you, how you can use the rest of the wine in the bottle!

Ice cubes with wine

Pour the rest of the wine into an ice cube tray (you can add fresh berries for extra flavor). Freeze. The next time you want to enjoy a cold glass of wine, you'll have delicious ice at hand.

Pasta with red wine

Although the recipe calls for a whole bottle of wine, you can safely use 2/3.

Ingridients

• spaghetti
• 1 sliced onion
• 2 cloves of garlic, chopped
• spoon of olive oil
• 2 cups chicken stock
• Red wine

Preparation

Place the spaghetti, onion, garlic, oil and soup base in a large pan. Pour over a bottle of red wine. Bring to a boil and cook over moderate heat. In the meantime, you surpass it several times. You cook so long that the spaghetti absorbs most of the wine-soup mixture. Served with a glass of mineral water. Have a good run!

Wine truffles

Wine truffles are proof that chocolate and wine are a really good combination. And luckily, you can make them quickly and easily.

Ingridients

• 230 g of dark chocolate
• 4 tablespoons of dry red wine
• 2 tablespoons of powdered sugar
• half a spoonful of vanilla extract
• 120 ml of cream
• cocoa powder

Preparation

Mix all ingredients (except cream and cocoa powder) in a large bowl and set aside. Heat the cream over medium-high heat until it begins to bubble and stir several times. Add to other ingredients. Stir until the chocolate is completely melted and the mixture is well combined. Pour it into a baking dish (20×20) and put it in the cold for 2 hours. With the help of an ice cream scoop or a small spoon, take the mixture and shape it into balls. Then roll them in cocoa powder. So sweet good run!

Spicy tomato soup

Season the summer soup with a glass or two of red or white wine and let it simmer for an additional 15 to 30 minutes.

Ingridients

• 800 g of halved fresh tomatoes
• 1 onion, peeled and quartered
• 1 head of garlic, top cut off to reveal the cloves
• 1/4 cup olive oil
• salt and black pepper
• 3 cups chicken or vegetable stock stock
• 1 bay leaf
• 2 sprigs of thyme
• a glass or two of red or white wine
• 3 tablespoons of fresh chopped basil
• 1/3 cup goat cheese

Preparation

Preheat the oven to 190 degrees Celsius. Cover the baking tray with aluminum foil. Arrange the tomatoes, onions and garlic on it. Drizzle evenly with olive oil. Season with salt and pepper. Bake in the oven until the tomatoes begin to bubble, the onions are soft and the garlic is caramelized (35 to 40 minutes). Put the tomatoes and onions in a large pan, press the garlic out of the shell. Add the soup stock, bay leaf and thyme and bring to a gentle simmer over medium-high heat. Let it simmer until the flavor develops (20 to 25 minutes). Add a glass or two of wine and let it simmer for an additional 15 to 30 minutes. Then pour the soup into a multipurpose blender and blend until smooth. Pour into cups and top each with 1 teaspoon chopped basil and 1 to 2 teaspoons goat cheese. Serve warm. Have a good run!

Drunken ice cream lights

Want to chill and curl up? Then we have the ideal ice cream lights for you!

Ingridients

• 1/3 cup sugar
• 1 1/2 cups grape juice
• 1 cup of white wine
• juice of one lemon
• 1 cup strawberries, sliced
• 1 cup peaches, sliced

Preparation

Bring the sugar and 1/2 cup of grape juice to a boil over medium-high heat, let it simmer until the sugar dissolves completely. Pour the remaining grape juice (1 cup) into a measuring cup, add the juice and sugar mixture and mix well. Stir in the wine and lemon juice. Arrange the strawberries and peaches according to the models for the lights. Pour over the liquid mixture, this should be 0.5 centimeters below the edge. Put in the freezer for at least 2 and a half hours. You can keep ice cream lights for up to 2 weeks. So sweet good run!