Boil 250g of fresh pasta.
Heat up a tablespoon of olive oil in a pan. Cook a sliced onion until it is translucent. Add 250g of sliced mushrooms. Roast the mushrooms gently, spice them with a pinch of paper, salt and garlic. Then add 250g of frozen spinach leaves. When the spinach is defrosted add a cup of cream and four sliced dried tomatoes. Reduce the heat and let it simmer for 5-10 minutes.
Peel 300g of potatoes and grate them together with half an onion. Add one egg, 15g of plain flour and a pinch of salt.
Heat some vegetable oil in a pan and bake two röstis.
Meanwhile mix two tablespoons of cream cheese with two tablespoons of Crème fraîche and a handful fresh dill. Spread the mixture on the two röstis and add two slices of smokes salmon.
Wash 500 grams of potatoes thoroughly and cut them in half or quarters so that they all have the same size. Put the potatoes in boiling water and cook them for 3 min in a covered pot. Drain the potatoes and steam them dry. Add one tablespoon of olive oil, one table spoon of HP Sauce (brown sauce), a pinch of salt and pepper and turn around, so it is well blended. Spread the potatoes on a plate lined with baking paper.
Rinse and dry two fish fillets and put them in a small ovenproof dish. In a small bowl mix one tablespoon of flour with 50 ml of cream. Spread cream mixture over the fish and sprinkle with salt and pepper. Place the dish on the plate next to the potatoes and bake in the oven at 225 degrees Celsius for about 15 minutes – the potatoes should be golden.
Cut half a cucumber and 250 grams of tomatoes in small pieces. Melt a tablespoon of butter in a pen and stir fry the vegetables for 2 minutes until they are warm.
(2 servings)
| Peel one onion and dice it. Peel four carrots and use a potato peeler to cut them into long thin stripes.In a pan heat one tablespoon of vegetable oil. Cook the diced onions until translucent, then add the carrot slices. |  |
Cut one eggplant into small pieces and add to the carrots in the pan. Let it simmer for about 5 minutes.
In a small bowl mix half a cup of cream and two tablespoons of mustard with a pinch of salt and pepper. Add the sauce to the vegetables in the pan and let it boil down for 15 minutes.
Serve with fresh parsley.
(4 servings)
Peel 750 grams of potatoes and put them in a big pot. Add one teaspoon of salt and enough water to cover the potatoes. Bring the water to a boil and let the potatoes simmer for 25 minutes (keep the lid on the pot).
Drain the potatoes and mash them. Add one egg and two tablespoons of butter and a pinch of nutmeg.
Put the mixture in a piping bag with a star-shaped nozzle. If you do not have a piping bag use a freezer bag and cut off one corner. Form tuffs on a oiled baking tray.
Bake the pommes duchesse in the oven at 180 degrees Celsius for 12 minutes.
You need two beef medaillons for each person. After washing and drying them with a piece of paper towel, spice the meat with pepper and salt.
Brush one tablespoon of mustard on each medaillon and wrap each with two slices of bacon.
Heat a tablespoon of oil in a pan and roast the meat packages gently from both sides. Pour one shot glass of dark rum over the packages and light it.
Put the pan in the medium heated oven for about 20 minutes until the meat is well-done.