Terence often eats beans in his movies - but who thinks that beans are his favorite dish is wrong: He prefers Spaghetti Pomodoro, Zwiebelrostbraten (an Austrian dish of steak with onions) and Mohnkuchen, a German poppy seed cake. Here are his favorite recipes! Still want to know how the famous bean-dish is prepared? Read Terence's cooking directions for it here! You can print each recipe by clicking on the printer icon underneath the cooking instructions.

Spaghetti Pomodoro

Ingredients (makes four servings)

400 g (13 oz) Spaghetti
500 g (17 oz) ripe tomatoes
2-3 tablespoons extra virgin olive oil
2 onions
fresh basil leaves
grated Parmesan cheese (Reggiano)

Preparation:

1. Cook the spaghetti in a large pan of boiling salted water for 8-10 minutes or until al dente (tender but still firm to bite).

2. While pasta cooks, prepare the sauce: Pour hot water over the tomatoes, remove skin and seeds and cut them into cubes.

3. Put one tablespoon of olive oil in a pot over medium heat. Add the tomatoes, let them cook for a few minutes, then strain through a sieve.

4. Brown onions with olive oil in a frying pan, add tomatoes and a little salt and let simmer for two or three minutes, untill the sauce thickens.

5. Shred the basil leaves by hand.

6. Pour sauce over the spaghetti, sprinkle with basil and serve with grated parmesan cheese.

Terence's cooking tips: Don't use butter or cream. Use extra virgin (first pressing) olive oil. Reggiano parmesan cheese is very good. The basil leaves should be fresh. Always tear basil by hand – the leaves turn black when chopped with a knife and the basil loses some of its aroma.

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Zwiebelrostbraten (Steak with onion rings)

Ingredients (makes four servings)

Oil, for frying
5 onions, thinly sliced into rings
Salt
1 cup flour
4 (6-ounce) rib eye steaks
Freshly ground black pepper
2 tablespoons mustard
2 tablespoons peanut oil
3 tablespoons butter
1 lemon, juiced or 2 tablespoons balsamic vinegar
1/2 cup veal stock
Minced herbs (parsley and chives)

Preparation:

1. Preheat fryer to 325 degrees F.

2. In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.

3. Season steaks with salt and pepper. Brush one side with mustard and lightly flour the same side.

4. In a saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 3 - 4 minutes or until golden brown. Turn over meat and saute for another 3 - 4 minutes. Transfer to a plate and keep warm.

5. Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.

6. To serve: Place each rib-eye steak on a warm plate, add sauce and top with crispy onions.

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Mohnkuchen (Poppy seed crumb cake)

The famous Bean Dish

For the sauce you need chili peppers, olive oil, tomato sauce, onions, salt and a lot of pepper! Fry the onions in olive oil in a saucepan, add the remaining ingredients and cook until the beans are tender. It should be spicy!

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