French Cuisine

tenderloin 150 gr ( 0,33 lbs )  Butter 50 g ( 0,11 lbs ) Mushroom 3 bowls Brunoise onion 2 tablespoons Demiglas sauce 2 -3 tablespoons Flour ½ tea pot Cream 3 tablespoons Black pepper ½ teaspoon fresh nursery Red pepper ½ teaspoon Salt ½ tea pot Parsley ½ tea pot finely chopped 3 pots of wine tenderloin  piece will have an average of 9 weights. It is covered with salt, pepper and flour. After frying in the pan, the meat is added. Onions and mushrooms are added and sauteed for 1 minute. Adding wine, cream and demiglace sauce. Care is being taken to ensure that it does not boil. It is decorated with fire. Baked potato garnishes are served with it. 

  2 chicken breasts 150 gr.( 0,33 lbs ) margarine 4 slices of salami 2 slices of cheddar cheese 1 egg 1 cup of breadcrumbs 1 teaspoon of black pepper 1 teaspoon of salt For the sauce; 100 gr. ( 0,22 lbs )instant cream 3 cloves of garlic 1 tablespoon of wheat starch 1 teaspoon of salt 1 teaspoon of black pepper Open the middle of the chicken breast and thin it a little, or get the chicken breast thinner at the market you bought. Place the ham inside. Put cheddar cheese or cheddar cheese on top of the ham. We put ham on it again. Cover the other side of the chicken breast on top. The cheese should not overflow. Cover the open sides of the chicken with a toothpick so that it does not open. It's like sewing. We beat the egg. We find the chickens, which we first dipped in breadcrumbs, then the eggs. Then we find it again in breadcrumbs. Melt our butter in the pan. Put the chicken we prepared on it and fry it on low heat until it is cooked. After we think it's cooked, we cook the oth...

  1/4 cup cornstarch 3 tablespoons of sugar 1 tablespoon of cocoa 2 cups of milk 85 gr. ( 0,187 lbs ) dark chocolate 1.5 teaspoons vanilla extract 1 tablespoon of margarine Mix the cornstarch, sugar and cocoa and set aside. In a medium saucepan, mix the milk, cornstarch, margarine, and chocolate over medium heat and bring to a boil. Add vanilla extract and divide into cups. Chill in the refrigerator for 4 hours and serve.

4 slices of beef tenderloin croutons Lettuce Parmesan cheese 1 clove of garlic 1 lemon 1 teaspoon mustard 2 tablespoons of mayonnaise Salt black peppercorns 1 tablespoon of caper flower 1 teaspoon anchovy paste 1 tablespoon of olive oil Take the necessary ingredients for the caesar sauce in the rondo. Put a little olive oil in a Teflon pan and fry the fillets in the pan. Wash the lettuce and pour the sauce over it. Arrange the grilled sirloin fillets on the salad. Serve with croutons and shaved parmesan.

4 sea bass fillets (100 g each) 8 mushrooms 1/2 teaspoon of margarine Salt, a pinch of black pepper 1 teacup of fish broth (or consomme or water) 1 tablespoon of butter 2 teaspoons of flour 1 egg yolk 4 tablespoons of cream Cut the mushrooms in quarters Grease the inside of a small saucepan with margarine and put the fish on the fish, mushrooms, salt and pepper and fish broth. Cover the lid and cook for seven to eight minutes by boiling it slowly and then take the fish out into a casserole or octaten plate with a colander. Place the mushrooms inside on the fish. Mix the flour and lard, add it to the fish water, boil it for two to three minutes, mix it with egg yolk and cream, and remove it from the heat. Pour it over the fish, if not in salamanders, fry for a few minutes in a medium-fast-fired oven until it turns brown and serve.

  4 egg yolks Half a glass of powdered sugar 1 tablespoon of cherry juice 250 ml ( 8.45 oz ) cream Half kg of raspberries Whisk egg yolks, powdered sugar and cherry juice. Mix and cook on low heat. Whisk the cream in another bowl. When the egg mixture on the stove is cooked, add the whipped cream. Mix well and remove from the stove. Take the sabayon sauce you have prepared on a serving plate. Place the raspberries in the center of the plate. Serve with vanilla ice cream.

  1.5 kg.( 3.3 lbs ) Potatoes 125 gr.( 0.27 lbs ) margarine 1 pinch of salt 5 tablespoons of parsley 350 gr. ( 0.77 lbs ) onion 1 teaspoon of fresh black pepper 1 liter broth  Cut the peeled potatoes into 2 mm ( 0.078 inc ) thick slices. Reserve the nicest and equally sized slices for the top. Preheat your oven to 230C ( 446 F). Mix the sliced ​​potatoes with the diced onions, salt and pepper. Grease a rectangular baking tray a little. Arrange the potato slices with onions neatly in layers. Arrange the slices you have reserved for the top, tightly together, and pour the broth and then melted margarine on them. Bake the pot without a lid in the preheated oven at 230 ( 446 F ) degrees Celsius for about 20 minutes until the potatoes are lightly colored. Lower the oven temperature to 175 ( 347) degrees. Turn the pot lid upside down and press down on the potatoes from time to time to keep them flat during cooking. Continue cooking for about 1 more hour until no broth is left in the...

Octopus Gelatine purple cabbage Onion celery stalk Cherry tomato Garlic Potatoes Black olive Starch edamame beans bloody lamb's ear Salt Black pepper Vinegar Candy Sunflower oil Lemon Salt Anchovy Olive oil Quail egg Boil the octopus in a pressure cooker with vinegar, salt and onion for 35 minutes and scrape the skin of the octopus so that the suction cups remain on it. Blend the purple cabbage, salt, sugar and water with the help of a hand blender until you get a purple liquid, and then leave the octopus in brine for 15 minutes. Then, cut the octopus legs in equal thicknesses and arrange them in a square gastronome or bowl with the large pieces on the outside and strain the remaining purple brine, then melt 1 sheet of gelatin and mix it and pour it so that it does not go over the octopuses you have lined up. Rest in the freezer for 10 minutes. After cutting the potatoes in the form of brunoise, boil them in salted water for 10 minutes, then flavor them with olive oil and salt. Che...

125 g ( 0,26 lbs ) Margarine 4 Tablespoons of Powdered Sugar Vanilla Salt 1 Egg Yolk 200 gr ( 0.44 lbs )Strained Yogurt 1 Teaspoon Lemon Grated Grated 125 gr ( 0.26 lbs ) Flour (3 wipes tablespoons are missing from 1 cup) 100 gr ( 0.22 lbs ) Breadcrumbs (4 tablespoons less than 1 cup) 100 gr ( 0.22 lbs)  Plum Marmalade Thoroughly whisk 50 g ( 0.11 lbs) of oil with half the sugar, vanilla and a pinch of salt. Mix with egg yolk, strained yogurt and lemon zest. Add the flour and knead. Leave the dough in the refrigerator for 1 hour. Melt the remaining oil, fry the remaining sugar and breadcrumbs in the oil. Roll out the dough on a floured worktop to a thickness of 3 mm ( 0.118 inc ). Cut out 8 cm ( 3.14 inc) diameter circles with a mold or glass. Put half a teaspoon of marmalade in the middle of each and close in a half circle. Press with a floured fork so that the edges stick well. Knead the remaining pieces of dough again, roll out and cut in the same way. Boil plenty of water in a ...

3 sole fillets (12 pieces) 200 grams ( 0.44 lbs) smoked salmon 300 milliliters ( 10.14 0z) of white wine 1 bunch of dill 1 teaspoon of salt 1 teaspoon freshly ground black pepper 2 tablespoons of cream 1 small onion Sprinkle the tongue fillets with salt, pepper and dill. Add the cut smoked salmon strips and make a roll, fix it with a toothpick. Next, butter a bowl that will go into the oven, sprinkle with finely chopped onions. Place tongue rolls and add wine, cover lightly with aluminum foil. Bake for 15-20 minutes in an oven preheated to 340 degrees. After it comes out of the oven, strain the sauce and put it in a small saucepan, add cream and whisk. Finally, put the sauce on the serving plate first, place the rolls on it, sprinkle with dill and serve.  

200 gr.( 0.44 lbs )  fillet 5 gr.( 0.011 lbs ) rosemary 3 gr. ( 0.0066 lbs) sage 5 gr. ( 0.011 lbs) parsley 30 gr ( 0.066 lbs) yellow tomato 40 gr. (0.088 lbs )red tomato 30 gr. ( 0.066 lbs ) granulated sugar 30 gr.( 0.066 lbs ) dijon mustard 3 gr. ( 0.0066) salt 3 gr.( 0.0066 lbs) White pepper 20 ml. ( 0.67 oz) olive oil 30 gr.( 0.0066 lbs ) unsalted butter 30 gr ( 0.0066 lbs ) as a side dish. potatoes Soak the fillet in olive oil with sage and rosemary. Grill on heavy fire. For the sauce : Caramelize the sugar over the heat. Add the butter. Boil for a few minutes and add the mustard. Cut the small tomatoes in half and saute them. Add salt, pepper and mustard. Serve with fried or baked potatoes  

Moules farcies is a French dish in which mussels are stuffed and baked or grilled. It is prepared with mussels, butter, parsley, garlic, shallot, black pepper, coconut, Parmesan cheese and breadcrumbs. Butter is combined with garlic, shallots, nutmeg, and pepper. The mussels are steamed until they open and the empty half of the shells are discarded. The butter mixture is spooned into each shell and then the mussels are sprinkled with breadcrumbs and parmesan and baked in the oven or grill until bubbling.

Pain de Campagna or country bread is a traditional, rustic bread made throughout France. It can be found in many boulangeries. Most versions of Pain de Campagna are made with a mixture of white, whole wheat and rye flour, water, salt and baker's yeast or a natural leavening agent. In the past, people baked large loaves of bread in communal ovens, feeding their families for days or weeks. In the early 20th century, the baguette replaced Pain de Campagna in popularity, but with the rise of artisan breads in the 1970s, Pain de Campagna once again gained popularity.

  8 pieces of beef steak  from thigh or rump 2 tablespoons of heaped margarine 5 large onions diced 1 teaspoon flour 1 teaspoon tomato paste 1 leaf laurel 5 glasses of water Salt, a pinch of black pepper Put a spoonful of oil in the pan, heat it up, fry the meat upside down for two to three minutes, take it out on a plate and keep it. Put the remaining oil in a small saucepan, heat it, add the onion, sauté for three to four minutes on medium heat, add tomato paste and flour, fry for another minute or two, add salt, laurel and water to the meat. Boil slowly, check the water, add boiling water if necessary, cook for one and a half to two hours depending on the quality of the meat and serve.

4 tenderloins Salt, a pinch of black pepper 8 slices of marrow 24 asparagus 3 tablespoons of refined oil 2 teaspoons of butter Flatten the tenderloin by placing it on the part you cut and pressing it lightly. It should be two to two- and a half inches thick. Cut the six-inch-long head of the asparagus, put it in hot water and heat it. Boil the marrows in boiling water for a few seconds, remove them from the water, cool them with cold water and drain them. Salt and pepper the tenderloins, put the refined oil in a pan with a thick bottom or a casserole, heat it and add the tenderloins. Cook for three minutes on medium heat and remove to a serving plate. Place the asparagus, without water, on both sides with two slices of marrow. Pour the oil in the pan, boil it once, take it off the fire, mix it with the butter, pour it over the tenderloins and serve.

750 gr.( 165 lbs) center of sirloin 4 slices of lard 1 medium carrot sliced ​​like lira Salt, a pinch of black pepper 2 large truffles (black mushrooms) 2 coffee cups refined oil 1 tablespoon of butter Slice the tail fat into two match-thick match lengths and slice the black mushrooms in the same way. Stick the tail fat in various parts of the fillet all around Then salt and pepper the fillet, put the refined oil in a small tray, heat it, add the fillet, sprinkle the carrots on them, turn it and pour it over, cook it in a fast fire oven or on the stove for fifteen minutes, pour the oil in it and add the butter. Cook for two or three more minutes with butter, remove to a serving plate and serve. If you do not have a separate sauce truffle with it, serve the sauce champagne.

  1 kg ( 2.2 lbs ). Squid cleaned 1 coffee cup of refined oil 1 onion, finely chopped 1 clove of garlic finely chopped 2 bell peppers chopped like matches 4 middle finger-sized carrots, diced like matches 6 medium tomatoes, peeled and finely chopped 1 tablespoon of butter Little salt, a pinch of red leaf pepper 1 leaf laurel Slice the squids in half a little finger width and half a little finger length. Put the refined oil in a saucepan and heat it Add the squids and fry them for a few minutes on medium heat until the squids draw the water they will leave and keep it from the fire. Put butter, garlic, onions and carrots in another pot, fry them on medium heat for a few minutes and add pepper, tomato and squid above, salt and pepper, laurel. Close the lid, boil slowly, check for twenty minutes, cook and serve.

  Étouffée refers to a group dish of Cajun origin made with some type of shellfish, such as shrimp or crayfish, in a thick sauce, typically served as a main course. The sauce is made with either a yellow or brown roux, and the dish is almost always served over rice. The name etouffée is derived from the French word étouffer, meaning drowned, referring to the cooking method.

This sweet bread is made with a leavened, brioche-like dough enriched with orange flower water. It is typically shaped like a large, round loaf with a top sometimes decorated with pearl sugar. The recipe is believed to have first appeared in the Middle Ages and was originally made as a traditional Easter bread. Its origin is closely related to the Rhône-Alpes region.

  Crique ardéchoise is a traditional French dish originating from the Ardeche region. It is made by combining potatoes, eggs, garlic, parsley, oil, butter, Picodon goat cheese if desired, and spices. The potatoes are cut in julienne and mixed with garlic, egg and parsley. The mixture is then divided in half, spread evenly in a pan, cooked until browned on both sides, and, if used, half of the cheese is sandwiched between two potato pancakes, and some is placed on top. When cooked and pressed, the cheese inside and on top will melt. Before serving, it should be cut into large slices.

750 g ( 1,65 lbs ) carrots (peeled off and sliced) 3+3/4 cups chicken stock 2 teaspoons of salt 30 g ( 0,066 lbs ) (2 tablespoons) butter 1 tablespoon of flour 2 teaspoons of tomato paste 125 g ( 0,26 lbs ) (1/2 cup) cream 1 teaspoon of black pepper 1 tablespoon parsley (chopped) Place the carrots in a medium saucepan and cover with the chicken stock. Add 1 teaspoon of salt and bring to a boil over high heat. Turn the heat down and cook for half an hour until the carrots are soft. Strain the mixture through a strainer placed on top of a large bowl and keep the water. Mash the carrots remaining in the strainer, make a puree and set aside. Melt the butter in a large saucepan over medium heat. Add flour with a wooden spoon and make a smooth paste. Put the pot on the fire again and slowly add one-third of the boiling water you have reserved and the carrot puree. Add the remaining boiling water, mix it well and bring it to a boil. When it boils, take the saucepan off the heat, add the tomat...

250 g ( 0,55 lbs ) + 1 teaspoon of butter 1 glass of water 1 teaspoon salt 250 gr ( 0,55 lbs ) (1+1/2 cup) flour 4 eggs 250 g ( 0,55 lbs ) Gruyere cheese (finely grated). First, heat your oven to a high temperature (220°C- 428 F). Grease a baking sheet the size of your baking tray with 1 teaspoon of butter and set it aside. Put the remaining 125 g ( 0,26 lbs)  of oil, water and salt in a large saucepan. Put the pot on medium heat and cook, stirring occasionally, until the oil is completely mixed with the water and the mixture boils. Take the pan off the heat and add the flour and mix. Put the pot on the fire again and cook for 3-4 minutes, stirring constantly, until the mixture becomes doughy and separates easily from the sides of the pot. Take the saucepan off the heat and add the eggs one by one. Immediately after, set aside 2 tablespoons of the grated cheese, add the rest to the pot and mix. Take heaping tablespoons of the mixture and pour it into a ring on the greased paper. Sp...

2 eggs 2 slices of bacon 10 g. butter ½ teaspoon of salt Fry the thin long slices of bacon in its own oil so that it becomes crispy. Melt the butter in the small egg yolk. Break the eggs into a bowl and add salt so that it does not reach the yolk. When the butter melts, pour the eggs into the pan. Lower the heat, on low heat, shake the pan slightly to allow the butter to move around the egg. The edges should not be browned or discolored. Remove from the heat as soon as the whites are cooked. Take it by gently sliding it into its special container or hot plate. Serve by placing the bacon slices next to the egg on the serving plate.

  4 ribeye 4 sesame baguettes 200 grams ( 0,44 lbs ) of rocket 200 grams ( 0,44 lbs ) of grain mustard 50 grams ( 0,011 lbs ) of butter 1 teaspoon of salt Salt both sides of the ribeye slices and cook in a pan with butter for 3 minutes. Let it cool. Cut the sandwiches in half. Put mustard on both sides. Place whole arugula pieces and meat inside and serve.

200 g ( 0,44 lbs ) margarine 200 g ( 0,44 lbs ) sugar 1 egg Coffee 50 g ( 0,11 lbs ) chocolate powder 200 g ( 0,44 lbs) sweet crackers Almond Beat margarine, sugar and egg until you get a fluffy and whitish cream. Add the chocolate powder and continue mixing. At the same time, prepare about 200 ml ( 6,76 oz) of coffee and put it in a soup plate. Start dipping the pretzels into the coffee and place them on a serving platter. Repeat this process to create a flower shape on the plate. Our aim is to spread the cream on each layer until we have 5 or 6 layers. Finally, spread the rest of the cream over the cake. You can decorate the cake with crushed almonds. Put the cake in the refrigerator to serve cold

8 Chicoree 8 slices of boiled ham  50 gr.( 0,11 lbs) Butter 5 g nutmeg ( 0,011 lbs) (Muscat) 5 gr. ( 0,011 lbs ) Sugar Salt Black pepper Cheese Sauce: 25,36 oz skim milk 250 gr. ( 0,55 lbs ) Cheese, grated 30 gr. ( 0,066 lbs ) Butter 40 gr.( 0,088 lbs )Flour 1 egg yolk 1 squeeze of lemon juice Salt Black pepper Hard and bitter taste. Cut off the chicory (hot lettuce) stem, which is 5mm ( 0,19 inc) . Melt the butter in the pan. Roast the chicory (hot lettuce) and steam on low heat for 25 minutes. Season with sugar, salt and pepper. Wrap each Chicor (hot lettuce) in a slice of ham and place one by one in the souffle tin. For the cheese sauce , first, heat the butter, add flour and fry until golden brown. Add milk slowly and mix quickly; when it comes to boiling point, mix half the cheese, egg yolk, nutmeg, salt, pepper and lemon juice into it. Pour the cheese sauce over the chicory (hot lettuce) and sprinkle with the remaining cheese and bake until golden brown.

  185 g ( 0,407 lbs )  butter 1 packet of vanilla 110 g ( 0,242 lbs) brown sugar 1 egg 185 g ( 0,407 lbs. ) ready-made cake flour 110 g ( 0,242 lbs ) flour 40 gr 0,088 lbs coconut 80 g ( 0,176 lbs ) raspberry jam For the cream 60 g ( 0,132 lbs ) butter 1 packet of vanilla 120 g ( 0,264 lbs )  powdered sugar 2 teaspoons of milk Take the butter, vanilla, sugar and egg in a glass bowl and beat with a mixer. Add the flours by sifting. Add the coconut and knead and break off 1 teaspoon of the dough and roll it out. Arrange on a baking paper-lined tray with 2.5 cm ( 0,98 inc) intervals. Press them lightly with a fork so that they come out of shape. Bake in a preheated 180 ( 352 ) degree oven for 12 minutes. Leave to cool on the wire rack. For the cream; Beat butter, vanilla, and powdered sugar with a mixer until creamy. Add milk and mix. Spread raspberry jam on half of the biscuits. Spread the cream on the remaining half with the help of a knife and serve by closing it as a san...

1 kg.( 2,2 lbs ) chicken breast (diced) 40 gr. ( 0,088 lbs ) butter 1 small carrot (peeled and cut into 4) 1 small onion (1 clove dipped in cloves) 2 tablespoons flour (sifted) spice bag: (1 bay leaf wrapped in a clean cheesecloth and tied with a long string, a pinch of thyme, 3-4 sprigs of parsley, a pinch of basil and 1 tablespoon of chopped celery stalk) Salt Black pepper 1 egg yolk juice of 1/2 lemon 2 tablespoons of fresh cream In a saucepan, melt the butter over medium heat. When the oil is hot, add the meat, carrot and onion and cook for 2-3 minutes, stirring frequently. Sprinkle flour and turn on the fire. Stirring constantly, fry the flour for 2-3 minutes. When the flour is roasted, add 2 glasses of hot water, a bag of spices, salt and pepper, cover the pot and cook on a slow fire. Remove the meat from the pot with a colander and transfer to a heated serving plate. With the lid of the pot open, cook over high heat for 3-4 minutes until the sauce thickens. Remove and discard th...

300 grams ( 0,66 lbs ) of whole wheat bread 5 eggs 1/3 cup sugar 1.5 cups skim milk 2 teaspoons vanilla Lightly grease 12 muffin cups with spray oil and set aside. Finely dice or shred your bread. In a medium bowl, beat the eggs and sugar first, then add the milk and vanilla and continue beating well. Divide the bread cubes evenly into the muffin cups and carefully pour the egg mixture over them. Cover the muffin cups with cling film and leave for at least 8 hours. Preheat your oven to 175 ( 347 ) degrees and remove the cling film on the muffins and bake for 18-22 minutes. After removing from the oven, cool for 5 minutes and serve.

  100 g ( 0,22 lbs. ) smoked salmon 100 g ( 0,22 lbs ) cheese 1 pinch of parsley 1 pinch of dill 1 teaspoon of nutmeg 50 g ( 0,011 lbs) cream For presentation: Cucumber Mix all the ingredients and knead well. Then form small balls with your hands. For presentation, first cut the cucumbers thinly and arrange them on a plate. After placing the cheese balls you prepared on it, give the smoked salmon a rose shape. After you put it next to the cheese balls on the plate, you can complete the presentation of the plate with the flowers.

  Potato Slices 1 Pack Oil for frying Raspberry 200 gr ( 0,44 lbs ) Chili Sauce 1 tablespoon Honey 1 food pot For the sauce, take the Raspberries into the saucepan. It ends low, until it fizzles out. Add the pepper sauce when the water is released. Take it from the stove. When warm, mash in a blender. Then sweeten with honey. Your sauce is ready. Potato Apple Slices are fried in hot oil. Transfer to a paper towel to drain excess oil. Serve with raspberry chili sauce.

  0,55 lbs mussels Enough  water 0,044 lbs butter 2 shallots, small made 2 cloves of garlic, fine ½ tea pot curry 3 tablespoons of cream 1 tablespoon of flour Salt black pepper 3 sprigs of finely chopped parsley The mussels are washed and pulled. Add to the pan and fry the onion. Garlic and curry are added and frying is continued. Add flour and cream until combined. Water and grill the mussels in a pot until they open to the mussels' mouth. The mussels are drained and put into the sauce pan. The team is served by watching for 5 minutes and sprinkling.

16,91 oz of milk ½ vanilla pod  3 eggs 0,26 lbs sugar 0,011 lbs corn starch 0,55 lbs butter Cut the butter into cubes and keep it aside. Boil 16,91 oz of milk with vanilla pod. In a bowl, whisk the eggs, starch and sugar. With the help of a ladle, the boiling milk is poured slowly and whisked. It is filtered and put into a pot and boiled. When it thickens, it is taken from the pot and taken into the whisking bowl. When it starts to warm, add the butter cubes one by one, whisking. You can put the cream in a squeezing bag and cool it.

4 slices of large toast bread 3 eggs 1 teaspoon of milk 2 spoonful butter Slices of Cheddar Cheese Slice of Cheddar Cheese slice of ham Parsley (finely chopped) Salt Black pepper Take the eggs in a bowl and add milk, parsley, salt and pepper and whisk. In a large skillet, add 1 tablespoon of butter and melt it. Dip your breads in the mixture we prepared and fry them in the pan. Serve with cheddar, cheddar and ham between toasted bread.

  Boiled fresh peas are filtered and crushed with salt, then mixed with white consomme. After boiling, butter is added and served with peas.

  1 pack of phyllo dough 2-3 spoons of sugar 250 grams ( 0.55 lbs ) raw almonds 1-2 spoons of flour 2-3 spoons 3 eggs (the yolk of one will be brushed on) Cut the puff pastry in half and roll it out to the size of a serving plate. Mix all the ingredients well and fry for a few minutes and cool. Lay one of the doughs and put the stuffing inside and cover the other one on it. Close  the edges with the help of a fork and give the shape you want with a knife. Finally, brush it with egg yolk and bake for about 30 minutes before placing it in the oven.

60 grams ( 0.132 LBS) of butter 3 eggs 500 grams ( 1.1 LBS) of flour 42 grams ( 0.09 LBS ) of fresh yeast 150 milliliters  ( 5.07 OZ ) of water 70 grams ( 0.154 LBS ) of sugar Start whisking all the ingredients in a bowl. Add flour last and knead. Rest the dough you kneaded well until it rises. Divide the dough you have kept into pieces of the size you want. At this stage, if you wish, you can diversify your moles by adding any fruit compote and keeping it waiting. Wait for the dough that you have divided into small balls to rise again. Put butter in a saucepan and heat it. Fry the raised moles in a pan, swirls. Cook it thoroughly. If you fry it on low heat by turning it for a long time, you will not burn it and you can cook it thoroughly. Dip every part of your cooked moles in sugar or cinnamon and it's ready. You can serve immediately hot.

  4 pears 2 glasses of water 2 cups granulated sugar 250 grams ( 0.55 LBS ) of chocolate 1 tablespoon of butter 3-4 tablespoons of vanilla ice cream 50 grams (0.11 LBS ) of almonds Wash the pears. Peel the stems without cutting them. Remove the core in the middle of the pear without changing its shape. Meanwhile, boil water and sugar. Add lemon juice to it. Then add the pears and cook on low heat for about 15 minutes. After cooking, let it cool. Melt the chocolate in a bain-marie. When your dessert has cooled, serve with ice cream and melted chocolate. You can garnish with almonds if you wish.

  7 eggs 1 cup of granulated sugar 1 packet of vanilla Grated rind of half a lemon 1 liter ( 33.81)  milk for caramel 10 tablespoons of granulated sugar To prepare the caramel, cook the granulated sugar in a pan on low heat until the sugar completely melts and caramelizes. While the caramel is hot, distribute it on the bottoms of ovenproof bowls. For the cream, put the eggs and granulated sugar in a large mixing bowl. Beat with a mixer until the sugar is completely dissolved. Add vanilla, grated lemon peel and slightly heated milk and continue to beat with the mixer until all the ingredients are well combined. Divide the mixture over the containers in which you pour the caramel. Place the containers on a baking tray. Put enough hot water on the tray to pass the bottom of the pots at two finger heights. Bake the creme caramels in a preheated 180 degree ( 352) oven for about an hour until golden brown and take them out of the oven. When your creme caramels come at room temperatu...

2/3 cup roasted almonds 25 dates 2 spoons of cocoa 1/2 cup coconut 1 spoon of coconut oil a pinch of salt to cover 1 pack of cocoa First, grind the almonds in a food processor until they are finely divided. Add pitted dates and continue mixing. Add all other ingredients and mix well. Take a teaspoon of the mixture, roll it up and place it on wax paper and leave it in the refrigerator for 1 hour. Dip the date balls into the bowl filled with cocoa and place them on the serving plate.

  2 kg.(4.4 lbs)  MATERIAL for the sauce: 20 pieces of broken game bones  (From animals such as Elik - Deer Rabbit or their prey's neck, wings) 2 coffee cups refined oil 2 soup pots heaped tomato paste 1 1/2 coffee cups flour 1/2 sweet pot of salt Two medium sized onions 1/2 small celery, 1 medium carrot 1/2 cup thyme 20 black peppercorns 1 bay, basil 10 glasses of water  Heat the oil on your clothes Add and fry the bones until a yellow whole, stirring the color from time to time. add the flour Cook for three or four more minutes, stir and add all the ingredients except the water. Stir fry for two to three more minutes. add water Mix it and boil it, take the oil and foam that will be on it and throw it away. The first is a sheep with a water mark As it boils, hot water will be added as much as it will absorb, mixing it from time to time and you will be over it and you will go. Eat and sample for two or two half hours, strain and shop.

  7 medium tomatoes 1 tablespoon full of margarine or butter 1 small onion finely chopped 1 clove of garlic finely chopped 1/2 bay leaf 1/4 teaspoon salt 1 pinch granulated sugar Carve out the stems of the tomatoes with the nose of the knife. Put water in a pot and bring it to a boil, immerse the tomatoes in boiling water for a minute and remove them (This is for easy peeling) Then peel the skins of the tomatoes and cut them in half horizontally. Gently squeeze out the seeds, discard and finely chop the tomatoes Heat oil in a small saucepan Add the onion, fry for a minute, add the tomatoes and all the remaining ingredients, cook for ten to twelve minutes over low heat, stirring from time to time, remove from the heat, pass through a puree grinder or strainer and serve.

2 1/2 cups boiling fish stock  1 coffee cup of flour 1 tablespoon of heaped margarine  little salt Pu the oil in a saucepan and melt it Add the flour, mix with a whisk, fry for three minutes on medium heat and remove from the heat. Let it rest for five minutes and add salt and fish broth. Mix it with a whisk, bring it to a boil once in medium heat, cook it for ten minutes on heavy heat, stirring from time to time, remove from the fire, strain and use.

  125 g ( 0,28 lbs ) unsalted butter 125 g ( 0,28 lbs ) dark chocolate 3 eggs 125 g ( 0,28 lbs ) granulated sugar 3 cups flour 1 cup of cherries 1 tablespoon of granulated sugar Powdered Sugar Melt the chocolate in a bain-marie. Beat the butter and add it to the melted chocolate. Separate the yolks from the whites of the eggs. Beat egg whites with a pinch of salt. Beat the egg yolks with sugar in a separate bowl. Add the egg mixture to the chocolate mixture. Stir by aerating with a wooden spoon. Remove the seeds from the cherries and mix them with a tablespoon of granulated sugar. Add the flour and sugared cherries to the mixture. Grease and flour a round cake tin. Pour the mixture into a mold and bake in a preheated oven at 180 degrees for 30 minutes. When the cake has cooled, sprinkle powdered sugar on top and garnish with a cherry and chocolate chips and serve.

1 sea bass 1 cherry tomato 1 fennel, half a lemon 10 french beans 1 sprig of parsley and rosemary A pinch of white ground pepper, salt Lightly salt and grill the fillet sea bass, tomatoes, fennel and lemon, cut in half. Saute the boiled beans, salt and white pepper in the pan. Garnish with parsley and rosemary and serve.  

200 g  ( 0,44 lbs )cream cheese (White) 1 shallot (very finely chopped) 1 clove of garlic (Chopped) 75 g ( 0,165 lbs ) cream 1 teaspoon of wine vinegar 1-2 tablespoons of extra virgin olive oil Parsley (Pearl Chopped) Chives (Pearl Chopped) Salt Black pepper for service Bread slices or chips Mix all the ingredients in a bowl and keep in the refrigerator for 1 hour, then serve with bread or chips, if desired.

8 tablespoons of oatmeal 1 tablespoon of butter (Wipe) 2 tablespoons of molasses 1 bowl of strained yogurt 1 tablespoon of labneh cheese (Heaping) 1 teaspoon vanilla 2-3 tablespoons of water Various seasonal fruits (Chopped) Roast the oatmeal in dry heat, add the butter and continue frying. When the oats are well colored, add the molasses, turn and spread on a tray to cool. In a bowl, whisk yoghurt, labneh, vanilla and 2-3 tablespoons of water until you get a dense consistency. Serve in the serving bowl by adding the fruits first, then the yoghurt mix, and the crispy oats on top.