French Cuisine

                                  2 pigeon breast 2 pigeon legs Olive oil 5 cubed celery and carrots 10 porcini mushrooms 3 tablespoons of demi-glass sauce Fresh thyme and rosemary Cook the pigeon breast and leg in a teflon pan. Saute vegetables and mushrooms separately in olive oil. Divide the demi-glass sauce over them and add. Boil for 5 minutes. After putting the vegetables and mushrooms on the plate, place the pigeon meat on it. Serve garnished with fresh thyme and rosemary.

1 pack of raw cream 1 clove of garlic 4 tablespoons of roquefort cheese Mix all the ingredients, your sauce is ready to serve.

  For the sponge cake: 3 eggs 2 coffee cups granulated sugar 3 coffee cups of flour 1 packet of vanilla 1 lemon To grease the baking paper: 1 tablespoon of butter For the cream: 1 liter ( 33,80 oz) milk 1 cup of granulated sugar 1 teaspoon of flour 2 teaspoons of wheat starch 1 box  cream 1 teaspoon of butter For the strawberry sauce : 1,1 lbs  + 5 strawberries 1 coffee cup of granulated sugar First of all, for the sponge cake, whisk the eggs and sugar in a deep bowl until it reaches the consistency of boza. Add the sifted flour-vanilla and the grated lemon peel and mix. Pour the mixture evenly on all sides on a baking tray lined with baking paper and greased with butter. Bake in a preheated 180 ( 352 ) degree oven until lightly browned. Cut an 8x8 cm  ( 3,14x3,14 inch.sq) square from a cardboard. Cut 12 squares ( 13,62 inch.sq) the size of this cardboard from the cooked  and cooled sponge cake. For the cream, put the milk and granulated sugar in a saucepan. Add...

85 g ( 0,18 lbs ) granulated sugar 85 gr ( 0,18 lbs ) flour 2 eggs 1 jar of orange marmalade some margarine A little powdered sugar some cherry juice Some flour for the mold 400 g ( 0,88 lbs ) raw cream Orange cake made in 1 long cake tin A little cinnamon powder Some dark chocolate candies For the roll cake, beat the eggs with granulated sugar until you get a foamy and shiny mixture. Add the flour and mix it. Line a 30x35 cm ( 11,81 x 13,77 inch ) cake tin that you buttered and floured with grease-proof baking paper. Put the dough inside. Bake in a preheated 170 degree ( 338 ) oven for 6-7 minutes. After removing the biscuit cake from the oven, transfer it to the parchment paper sprinkled with powdered sugar and leave to cool. After it cools, separate it from the parchment paper. After soaking 1/3 of the cake with water and 2/3 with a mixture of cherry liqueur, spread orange marmalade on it. With the help of the parchment paper at the bottom, lift the end of the cake (Start the wr...

2 sheets of gelatin 2 eggs (separated into yolk and white) 50 gr. ( 0,11 lbs ) granulated sugar milk (1 cup) 50 gr. ( 0,11 lbs ) dark chocolate 125 ml. ( 4,22 oz ) raw cream Let the gelatin loosen in the ice water. Beat egg yolks and granulated sugar with a whisk or mixer until creamy. Mix the milk with the chocolate, bring it to a boil and remove it from the fire. Add the chocolate milk, whisking into the creamy egg-sugar mixture. Pour this mixture into the pot where you boiled the milk. Put the pot on low heat. I thickened the bavarois by constantly stirring it in the same direction with a wooden spoon. Take care not to boil it. When the bavarois reaches a consistency that flows slowly from the back of the spoon, remove it from the fire. Drain the loosened gelatins from the water and transfer them to the pot. With constant stirring, melt the gelatin at the temperature of the furnace. Strain through a fine strainer into a clean bowl. Stir from time to time until it cools down so that ...

600 ml. ( 20,28 oz ) apple cider vinegar + water (half water and half vinegar) 225 gr. ( 0,49 lbs ) granulated sugar 1 stick of cinnamon 2 scoops of orange juice 8 pears 2 scoops of almonds Pears are peeled and put whole in a saucepan. Add vinegar, powdered sugar, cinnamon, orange juice and cook the pears until they become soft. Pears are taken to the serving plate. Add the water by straining it. Serve cold, garnished with almond pieces.

15 g ( 0,033 lbs ) salmon 5 sliced ​​olives 1 teaspoon basil Cheddar cheese the size of a matchbox half a tomato 1 spring onion enough salt, white pepper 1 cup bechamel sauce Half a teaspoon of powdered nutmeg 1/6 pack of firn pasta (1/6 of a half-pound pack) 15 g ( 0,033 lbs ) angler fish 15 g ( 0,033 lbs ) bluefish 1 cup tomato sauce with basil Boil and drain the oven pasta. Saute the onion, garlic and chopped fish in a pan. Make a mortar by adding fresh onions, chopped tomatoes, basil and olives. Mix the pasta you boiled with this mortar. Put bechamel sauce and grated cheese on it and put it in the oven. After it comes out of the oven, serve it on a flat serving plate, garnish with tomato sauce and fresh mint.

  500 g ( 1,1 lbs ) carrots juice of 1 orange juice of 1 lemon Grate the carrots. Put the grated carrots in a large bowl. Pour the lemon and orange juice over the carrots and mix well. Put the carrots in a large salad bowl or on separate serving plates. Sprinkle coconut on them. At least 1 hour before serving the Coconut Carrot Salad. keep it in the refrigerator.

  3 Sheets of Gelatin ½ Lemon Juice 600 gr ( 1,32 lbs ) Blackberry 100 gr ( 0,22 lbs ) Labneh Cheese 5 Soup Spoons of Powdered Sugar 1 glass of water Milk 2 Tablespoons Blackberry Syrup Divided Ready Sponge Cake Put the gelatin in the hot water. Mix and melt with the help of spoon. Mix the juice of half a lemon with the gelatin. Puree 250 grams ( 0,55 lbs ) of blackberries in a mixer. Mix the blackberry puree with labneh cheese and powdered sugar. Add the melted gelatin to this mixture. Put the syrup into the milk and mix. Soak the sponge cake with milk with blackberry syrup. Spread cream cheese with blackberry puree between sponge cakes. Keep the cake in the refrigerator for 3 hours in this way. Arrange the remaining blackberries on the frosted cream cake. Sprinkle powdered sugar on top and serve.

2 tablespoons grated fresh ginger Cold water Ice Half a teaspoon of dry yeast juice of 1 lemon 200 grams ( 0,44 lbs ) of sugar (You can use honey) Transfer yeast and sugar to a two-liter plastic bottle. Shake the bottle well to mix the ingredients. Also in a bowl, add the lemon juice to the ginger. Mix and add to the sugar yeast in the pet bottle. Close the bottle and shake it again. Pour the water into the bottle leaving some space in the top area. Keep shaking the bottle until the sugar dissolves nicely. Leave the mixture in a warm and shaded place for a day with its mouth closed. Then rest in the refrigerator for another 6 hours. Be careful when opening the cap of the bottle. Strain the drink and transfer to glass, add ice and serve. You can also add lemon slices to the glass if you wish.

4 Pieces of  Beef Steak 200 g ( 0,44 lbs) Mushrooms 1 Cup of Broth 2-3 Cloves of Garlic 2 Tablespoons of Bitter Mustard 8 Slices of Bacon 1 Carrot 1/2 Bunch Parsley 2 Green Onions 1 Tablespoon of Tomato Paste 1.5 Tablespoons of Margarine 1/2 Cup of Water 1 Bay Leaf 2 Tablespoons of Olive Oil 1 Tablespoon of Flour 5-6 Shallots Salt, Black Pepper Finely chop the mushrooms and leave them in the boiled broth for half an hour. Spread the steak slices on a flat surface. Crush the garlic and mix it with the mustard and rub it over the meat. Add the bacon slices. Chop carrots, parsley and green onions and fry them in margarine. Add tomato paste and mix. Add half a glass of water and bay leaf. Add the mushrooms you have kept in the broth to the pot with their water and cook. Then remove the laurel. Reserve some of the mushroom mixture and spread the rest over the steaks. Roll up the steaks and tie them with kitchen string. Sprinkle salt and pepper on it. Dip the steak rolls you prepared in ...

  4 Pieces Chicken Tenderloin Curry Salt 120 gr ( 0,26 lbs ) Flour 2 eggs 120 gr Coconut Oil for Frying Lemon Slices to Garnish Coconut Chicken recipe application stages; Wash the chicken with cold water, pat dry with a paper towel, cut in half. Play the pieces with curry, salt. Hulk it first, then the scrambled egg, last the grated coconut. Heat the frying oil in a deep fryer or pan to 170 ( 347)  degrees. Fry the chicken pieces in plenty of oil for 7-8 minutes until golden brown, remove them on a towel with a slotted ladle. Garnish with lemon slices and serve.

1 kg ( 2,2 lbs ) of veal. lean Sunflower oil 90 ml ( 3,04 oz ). Onion 250 gr. ( 0,55 lbs ) (mire poix chopped) Carrot 250 gr. ( 0,55 lbs ) (mire poix chopped) Flour 60 gr. ( 0,132 lbs ) Tomato puree 90 gr. ( 0,198 lbs ) Broth 1.5 lt ( 50,72 oz ) Bouquet garnie 1 pc Garlic 1 clove Salt Black pepper For filling; White breadcrumbs 250 gr.( 0,55 lbs ) Onion 125 gr.( 0,26 lbs ) (finely chopped) Parsley (finely chopped) Dried rosemary or thyme lemon zest Salt, ground black pepper Thinly slice the meat and thinly pound each slice. Straighten the pounded slices with a knife. Finely chop the remaining pieces from the edges and add them to the filling. To prepare the filling, mix all of the given filling  material in a bowl thoroughly. Salt and pepper the meat slices. Sprinkle the filling you have prepared on it (in a way that it will be concentrated in the middle) evenly. Wrap each piece in the form of a roll so that it does not open, tie it or fasten it with a toothpick. Heat the oil in a ...

  Béchamel sauce  1 tablespoon of margarine 1 tablespoon of flour 1 glass of water Milk 4 tablespoons of cheddar Filling  materials: 250 g ( 0,55 lbs ) turkey breast meat 3 tomatoes 2 green peppers 1 cup of peas 2 tablespoons of oil Salt, black pepper, paprika Crepe  2 cups flour 2 eggs 2 cups of milk Mix flour, egg, milk and salt to obtain a mixture of semi fluid consistency. Take a ladle of the mixture and cook it in a Teflon pan heated with very little oil. Saute the boiled turkey meat in a little oil. Add the diced tomatoes, green peppers and peas and cook on low heat for 10 minutes. Add salt and pepper. Put the filling  you prepared in the middle of the pancakes and wrap it in the form of a roll. Melt the margarine and fry the flour until it turns pink. Add the milk little by little and prepare a gravy. Add salt and pepper. Place the crepes on a lightly greased baking tray. Pour the béchamel sauce on them. Sprinkle with grated cheddar and bake in the oven a...

2 Pieces of Quail 90 gr ( 0,198 lbs ) Risotto Rice 40 g ( 0,088 lbs )Pumpkin Olive oil Salt, Black Pepper chicken broth Fresh thyme Hot Sauce Parsley, Basil, Garlic Rub the quails with olive oil, fresh thyme, bitter gourd, salt and pepper. Put it in the oven. Bake at 200 ( 392 ) degrees for 10 minutes. Boil risotto rice with finely chopped onion, white wine, chicken stock. Add pumpkin. Turn it into rice in 5 minutes. Transfer the quails to flat plates and serve with risotto.  

  4 turkey breast fillets, 4 roasted red peppers, 5-6 stalks of parsley, 2 cloves of garlic, 2 tablespoons of yogurt, 2 tablespoons of turmeric, 1 tablespoon of salt, 2 tablespoons of oil. Crush the turkey fillets to flatten them. Sprinkle salt on them. Chop the roasted red pepper into thin strips. Mix the crushed garlic, chopped parsley, salt herb. Put the mixture you prepared on the fillets. After folding the sides of each one over the material, wrap it in the form of a roll. Tie it with twine so that it does not open. Arrange the meat on the baking tray. Mix yogurt, oil, turmeric. Spread over turkey wraps. Bake in the oven preheated to 200 ( 392 ) degrees for about 25 minutes until they are golden brown. Slice and serve hot.

1 kg red ( 2,2 lbs ) mullet Flour 1 glass of vinegar (a teaspoon of honey is added and mixed) Few Dry Bay Leaves 2-3 Cloves of Garlic Rosemary Red pepper Chopped Parsley Olive oil Fish Juice Salt , Black Pepper Bring the oven temperature to 180 ( 352 ) degrees. Dry the parsley that we have cleaned and washed thoroughly. Separate the stems from the leaves and keep them aside, just finely chop the leaves. Scrape off the scales of the fish, clean the inside except the liver, wash and dry it. Mince the garlic along with some pepper. Lightly oil a heatproof bowl large enough to allow the fish to be layered. Sprinkle the pepper and garlic randomly, and drizzle a few bay leaves that you plucked with your hands. Cover it with parsley sprigs, fresh rosemary sprigs, and a few sage leaves. Drizzle some olive oil, add salt, pepper and pour in fish broth and vinegar. Put the bowl in the hot oven, let the fish fry for 20 minutes without touching it. If necessary, you can walk the tirit in the bowl o...

10 shelled medium shrimp Juice and zest of ½ lemon Salt 50 ml ( 1,69 oz ) olive oil 5-6 leaves of dill 5-6 lightly crushed fennel seeds ¼ slice of fresh fennel Blanch the shrimp in boiling water for 1 minute and immediately remove to ice water. Put the olive oil in a bowl and add the lemon juice, lime zest, salt, freshly ground black pepper, freshly chopped dill and a pinch of granulated sugar and mix with a whisk. Add the peeled shrimps to this mixture and mix with the sauce. Add fennel slice on it and serve.

  2 medium eggs + 1 egg yolk (at room temperature) 175 g ( 0,38 lbs ) butter (at room temperature) 2 cups flour (sifted) 3/4 cup brown sugar 1/4 cup granulated sugar (Preferably vanilla flavored) 4-5 tablespoons of raisins (pre-soaked and dried) 1 tablespoon of cornstarch 1 tablespoon hazelnut - pistachio - almond (Chopped) 1 vanilla stick (seeds) or 1 teaspoon vanilla extract 1 teaspoon of baking soda 3-4 drops of lemon juice 1 pinch of salt for service vanilla ice cream Powdered sugar Pomegranate fresh balm In a large bowl, beat the eggs with the brown sugar and granulated sugar. (In a small bowl Separate 1 tablespoon of this mixture.) Add butter, vanilla and half of the grapes and continue beating. Add flour, starch, salt and baking soda. Squeeze a few drops of lemon onto the baking soda and whisk all the ingredients like a cake. Pour the mixture into a cake mold (preferably 22-24 cm- 8,66 inc) lined with baking paper. (You can also use a cast iron pan.) Apply the egg-sugar stuf...

  for cake 1 + 1/3 cup flour (Sifted) 3/4 cup granulated sugar (Preferably vanilla flavored) 1 large egg (at room temperature) 3 tablespoons cocoa (Sifted) 3 tablespoons of yogurt (at room temperature) 3 tablespoons of olive oil 1 pack of baking soda 3-4 drops of lemon juice 1 vanilla stick (seeds) or 1 teaspoon vanilla extract for cream 100 g ( 0,22 lbs ) cream cheese 1 pack  powdered whipped cream 175 ml ( 0,38 oz ) cold milk For the top 1 large beetroot (Boiled and peeled) 1 tablespoon of granulated sugar (Preferably vanilla flavored) 1 teaspoon vanilla extract for service lemon zest Peanuts (Roasted and coarsely chopped) Honey Fresh thyme In a large bowl for the cake, first whisk the eggs, sugar and vanilla (seeds or extract). Then add yogurt, olive oil and cocoa and continue whisking. Add the sifted flour and baking powder. Squeeze a few drops of lemon onto the baking soda and whisk all the ingredients. Pour the mixture into a cake mold (preferably 22 cm- 6,88 inc) covere...

  6 chicken drumsticks 2 glasses of hot water 12 square puff pastry (at room temperature) 1 teaspoon tomato paste 1 teaspoon of extra virgin olive oil 1 teaspoon molasses 1 egg yolk Salt Black pepper Sesame Fresh thyme (finely chopped) Wash the chicken drumsticks and fry them with a pinch of salt and pepper on low heat until the water is absorbed. After adding hot water, close the lid of the pot and cook on low heat until the water is absorbed. (You can store the leftover water in the freezer.) Whisk the egg yolk and molasses in a bowl. When the baguettes have cooled, wrap each one with a square of puff pastry and place on a baking tray lined with baking paper. Thin the tomato paste with a little salt and extra virgin olive oil and spread it over the puff pastry. Place the other six squares of puff pastry on the counter and use a sharp knife to make grid-like scratches on each one. Cover these cages as a second layer on the individual puff pastry baguettes, glue them from the botto...

3 cups flour 125 g ( 0,26 lbs ) unsalted butter (Cold and diced) 8 tablespoons of granulated sugar 3 tablespoons of cocoa 1 pinch of salt 7-8 tablespoons of cold water Mix flour, cocoa, granulated sugar and salt in a large bowl. Add the cold butter. While crumbling the ingredients with your hands, add the cold water spoon by spoon. (You can add 1 more tablespoon of water if needed.) Get a soft dough. Press it like a disc and wrap it in cling film and let it rest in the refrigerator for 2 hours. After resting the dough, divide it into five. Form small tart bases by pressing with your palm. Place it on a baking tray lined with baking paper, press the middle to flatten it, and lift the edges to form a set about 1 cm high. Make holes with a fork so that the tarts do not rise to the floor. Bake in a preheated oven at 180 ( 352 ) degrees for 20-25 minutes in a controlled manner. When you take the tarts out of the oven, cook the pudding on a strong fire by constantly mixing milk, rice flour a...

  4 slices of red cabbage 1 pear (divided into 4) 1 tablespoon of honey 1 tablespoon of extra virgin olive oil 1 tablespoon of fresh lemon juice Roasted hazelnut chili pepper Fresh mint fresh basil For the green sauce 1/2 bunch of parsley 6 leaves of fresh basil 6 leaves of fresh mint 3 tablespoons of water 1 tablespoon of extra virgin olive oil 1 tablespoon of fresh lemon juice 1/2 teaspoon sea salt Whisk honey, olive oil and lemon juice in a large bowl and marinate the pears in this sauce. Place the red cabbage rings on the serving plate and put the marinated pears on it. Sprinkle with paprika and nuts. For the green sauce, pass all the ingredients first through the blender and then through the strainer. Serve with fresh greens alongside the salad.

  4 ripe avocados 1 glass of milk 1/2 cup pine honey or maple syrup 2/3 cup cocoa 1 teaspoon vanilla extract (Optional) For the top: Cream  Fresh and frozen summer fruits Fresh thyme Chocolate Blend all ingredients in a blender for 5 minutes until it reaches the consistency of pudding. Refrigerate for 2-3 hours to cool. Serve cold with cream, fruit and chocolate.

For the dough: 3 cups flour 125 grams ( 0,26 lbs ) cold, unsalted butter (cut into small pieces) 6 tablespoons of sugar 1 pinch of salt 8-9 tablespoons of ice cold water For the filling and top: 1 tablespoon corn or wheat starch 1-2 tablespoons of granulated sugar 1-2 tablespoons of grape molasses 1 handful of frozen cranberries 1 handful of frozen blueberries For service : fresh basil 200 g ( 0,44 lbs ) Mascarpone cheese Powdered sugar Mix flour, sugar and salt. Add the cold butter pieces. Knead by adding ice-cold water slowly with a spoon. (You can add 1 more spoonful of water if necessary) Make a dough that is not soft and wrap it in cling film and leave it in the refrigerator for 2 hours. Divide your dough into 4 equal parts and roll it out without thinning it too much. To prevent the fruit from wetting the dough, sprinkle starch on it and place the cranberries and blueberries in the middle, then close the edges. Then sprinkle granulated sugar on them and apply molasses around the ...

3/4 cup rice 4 glasses of water 1 glass of vegetable juice 1.5 tablespoons of flour 3 tablespoons of strained yogurt 2 tablespoons of lemon juice 1 tablespoon of powdered turmeric (You can increase or decrease as desired) 1 teaspoon of salt Wash and drain the rice. Put it in a pot with 4 glasses of water. When it boils, close your mouth and turn the heat down. Mix the yogurt, salt, lemon juice and vegetable juice in a bowl. When the rice swells and becomes mushy, add this mixture to the pot and cook on low heat until it boils. Add turmeric, mix and turn off the heat. Divide into serving bowls, serve hot with strained yogurt and lemon.  

  1/2 package boiled pasta 5 tablespoons of tomato puree 1 tablespoon of tomato paste 2 tablespoons of olive oil 2 tablespoons of water 100 g ( 0,22 lbs ) feta cheese 1 ball of mozzarella cheese fresh rosemary fresh basil Fresh thyme Black pepper Divide the pre-boiled pasta into two baking dishes. Crush the white cheese on them and mix them. Prepare a sauce with tomato grater, tomato paste, olive oil, water and ground black pepper and pour it over the pasta. Slice the mozzarella and place it on the sauce along with the rosemary. Bake in a preheated 180 ( 352) degree oven for 15-20 minutes (until the cheese melts). Serve hot with basil, thyme and black pepper. You can serve pizza-like oven pasta with potato salad.

6 chicken drumsticks 8 square puff pastry (at room temperature) 1 medium onion 3-4 cloves 1.5-2 glasses of hot water 1 tablespoon of olive oil For the top  1 egg yolk Sesame + chili pepper + chia seeds For grilled vegetables 1 eggplant 1 zucchini 1 potato 7-8 cherry tomatoes fresh basil Salt, pepper Wash the chicken drumsticks and fry them on low heat until the water is gone. Then add the onion you dipped the cloves into and the olive oil. After frying with onions for 1-2 minutes, add hot water and close the lid of the pot. Cook on low heat until all the water is absorbed. When the baked baguettes have cooled, move on to the puff pastry stage. Place 6 baguettes in the middle of 6 puff pastry squares on the baking tray with baking paper and wrap them one by one with the stems out. Insert a fork into each of them a few times. Cut strips from the other two puff pastry and shape them. Brush egg yolk on these strips and sprinkle with sesame seeds, chili peppers and chia seeds. Bake in a...

1 ligament of biceps 1 cup of organic rice 1 medium onion 3-4 tablespoons of tomato puree 2 tablespoons of olive oil Parsley Fresh mint Salt, pepper to cook 1 tablespoon of olive oil 1 glass of water Salt For the top Fresh onion Fresh thyme Soak the rice in warm water for 15-20 minutes and wash and drain several times. Finely grate the onion. Fry in a pan with 1 tablespoon of olive oil. Add the rice and continue frying. Then add all the remaining ingredients, fry for 2 more minutes on low heat and remove from the stove. Wash the chard leaves and leave them in hot water (close to boiling) for 2-3 minutes. Then take it on a cloth and dry it. Separate the middle veins of the chard leaves and make the base for the stuffing pot. Put the inner filling you prepared on the chard leaf and wrap it. Continue the same process until the chard leaves and stuffing are gone. Place the prepared wraps in the pot. Add 1 tablespoon of olive oil, 1 pinch of salt and 1 glass of water. Put a heatproof plate ...

1 handful of broccoli 1/2 bunch of spinach 2 medium potatoes 1 medium onion 1 + 1/4 liters of hot water 1 tablespoon of olive oil Salt, pepper Take the coarsely chopped onion, spinach and broccoli into the soup pot. Add olive oil and fry on low heat. Add salt and pepper. Add the water and boil it on low heat for 10-15 minutes with the lid of the pot half closed. Add the coarsely chopped potatoes and boil for another 10-15 minutes. Blend and serve hot. Service recommendation Serve with crunchy bagel slices, strained yoghurt whipped to the consistency of cream, pomegranate and fresh thyme. You can also serve it with cornbread if you wish.  

4 pieces of beef ribeye (Beaten) For stuffing juice of 1 lemon 3 tablespoons of olive oil Salt, pepper, nutmeg Leaves spinach Boil spinach leaves and drain. Finely chop after squeezing out the juice. Heat the olive oil in the pan, add the spinach, fry it and remove it from the stove. Season with salt, pepper and nutmeg. Spread the entrecotes on the counter and season with salt and pepper. Divide the spinach and cheese into the meat and roll it up without letting it fall apart. Secure the ends with toothpicks so they don't open. Heat the olive oil in a pan and cook the rolls on high heat. Remove the rolls from the pan, slice and serve immediately.  

120 g ( 0,26 lbs ) salmon fillet 80 g ( 0,17 lbs ) broccoli 80 g ( 0,17 lbs ) cauliflower 1 orange 1 bunch of dill 2 ml ( 0,077olive oil 5 g ( 0,011 lbs ) of red pepper 5 g ( 0,011 lbs ) black pepper juice of 1/2 lemon After removing the bones and skin of the salmon, 4 cm. ( 1,57 inches) Chop into cubes. Take the olive oil in a heatproof bowl. Without peeling the peel of the orange, cut it into quarters and add it to the container and add red pepper, black pepper and dill and cook in a preheated 120  °C   ( 248  °F ) degree oven for 20 minutes until the internal temperature of the oil reaches 68 °C ( 154,4 °F)   . Take the heated oil out of the oven and put the salmon in the oil and leave it for 20 minutes. At the end of the time, remove from the oil and rest on a paper napkin. Grate the broccoli and cauliflower with the fine side of the grater and add the juice of half a lemon and 1 tablespoon of olive oil and mix. Transfer the vegetable mixture to the serving plate...

2 filleted fish (Bluefish, bonito or a large fish, if desired) 4 cloves of garlic 1 large onion 1/2 teaspoon of black pepper 1 teaspoon of salt Fresh ginger (optional and chopped) 1/4 teaspoon allspice 1/2 teaspoon cumin 2 tablespoons of oil 1 handful of bread For the cooking sauce 1 cup of flour 1/2 teaspoon salt 1 egg 1/2 cup of milk 1/2 teaspoon sugar For the top Fresh mint or parsley Put the raw fish fillets in the food processor, adding the garlic and seasonings. Reserve the large rings of onion for later use and grate the rest. Mix all the ingredients in a bowl and knead like meatballs. Place the fish balls in the onion rings you have separated and let them rest in the freezer for 25-30 minutes. Mix all the ingredients for the cooking sauce in a bowl. Take the fish balls in the onion rings you made from the freezer and dip them in the cooking sauce. Cook in hot oil on both sides until golden brown. Serve garnished with fresh mint or parsley.  

1 croissant 1 tablespoon creamy white Capers Avocado (thinly sliced) 4 slices of smoked salmon Fresh Onion (Finely Chopped) Cut the croissant in half with a fine knife. Spread cream cheese on one side of the croissant. Arrange the materials in order as in the photo. Cut the sandwich in half and serve.  

  For the dough 3.5 cups flour 1/2 cup of granulated sugar 1/3 cup grape molasses 1 egg (at room temperature) 100 g ( 0,22 lbs ) butter (at room temperature) 1 teaspoon cinnamon for marmalade 2 handfuls of frozen cranberries 3 tablespoons of granulated sugar 3 tablespoons of water 3-4 drops of lemon juice For the top Powdered sugar Mix flour and cinnamon in a bowl. In a separate bowl, whisk together the butter, sugar and egg. Add the molasses and continue whisking. Add cinnamon flour little by little to this mixture and mix the ingredients. Knead the dough, collect it, wrap it in cling film and leave it in the refrigerator for 10-15 minutes. Sprinkle flour on the counter. Take walnut-sized pieces from the dough and roll them out with a rolling pin. Make shapes with molds and place them on a baking tray with baking paper. Arrange half of the cookie shapes on the bottom and half on the top. Bake in a preheated 180 ( 352) degree oven for 15-20 minutes. (If you use brown sugar, 12-15 m...