Ingredients:
about 200g of fresh goats cheese
about 100g of black olives
2 small melons
about 2 tablespoons of finely chopped fresh rosemary
250 ml elderflower vinegar or verjus
25g sugar
Some toothpicks

Directions:
Chop the olives and mix with the chopped rosemary. Slice a few olives in “rings” for decoration.
Shape teaspoonfulls of cheese into balls and roll in the olive/rosemary mixture. Place in fridge until needed.
Peel the melon like an apple. Start at one end and slice thin rings until you get to the seeds. Turn the melon 90 degrees and start again at the end, slicing thin rings. Keep turning until you have only the middle section with seeds left.
Mix the vinegar and sugar in a small casserole and let it reduce to a syrup.
Cover a pretty plate with the thin slices of melon, overlapping slightly. Pick some goats cheese balls with a toothpick and place on the melon.
Drizzle with the reduced vinegar syrup and decorate with some olive rings and fresh rosemary.

Ingredients:
DIPPING SAUCE:
1/2 c. soy sauce
1 tbsp. water
2 tsp. sugar
2 tbsp. rice vinegar
1 green onion, minced
1 clove garlic, minced
1/2 tsp. sesame oil
1 tsp. sesame seeds
Hot pepper sauce to taste
PORK & CABBAGE FILLING:
1 c. green cabbage, minced
1 tsp. salt
1 lb. pork, ground
3 tbsp. sake'
3 tbsp. soy sauce
1 clove garlic, minced
1 tsp. fresh ginger root, minced
2 green onions, minced
1 tsp. cornstarch
1/4 tsp. sesame oil
2 to 3 dashes pepper
1/2 tsp. sugar
1 (10 oz.) pkg. round gyoza skins
1 tbsp. cornstarch
1 tbsp. water
1/4 c. oil
1/2 c. chicken stock or water

Directions:
Prepare dipping sauce. Set aside. Make pork and cabbage filling. Place cabbage and salt in bowl. Let stand 1 hour and rinse. Combine with rest of filling ingredients. Place 1 teaspoon of filling in center of gyoza skin. Fold in half, In a small bowl, blend cornstarch and water. Seal edges of gyoza with cornstarch mixture. Press bottoms of gyoza to flatten slightly. Cover in large non-stick skillet, heat 2 tablespoons oil over medium-high heat. Place 1/2 of dumplings in hot oil. Fry 2 to 3 minutes. Add 1/2 cup chicken stock or water. Cover skillet. Steam 2 to 3 minutes. Remove cover, allow water to evaporate. Fry a few seconds longer to crisp. Wipe skillet and repeat with remaining dumplings. Serve with dipping sauce.

Description:
Some Turkish delights...

Ingredients:
800 gr. green peppers (suitable for stuffing)
1/4 glass olive oil
1 glass of water

For The Filling:
1 glass rice
7 medium onions
2 small tomatoes
3/4 glass olive oil
2 tablespoons currants
1 tablespoon pine nuts
1/2 bunch mint
1 bunch dill
1 teaspoon spices, sugar, salt
1/2 glass water
1 teaspoon black pepper


Directions:
Allow the rice to stand in hot water until the water cools. Then drain the rice and wah it several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions changes. Add the rice and saute for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of the peppers ro from a lids and remove all seeds. Stuff the peppers ( but not too much ), replace the lids and line in a pan, the lids facing up. Add water olive oil and salt and cook for about 50 minutes. Remove from heat, and after they have cooled down, put on a serving plate and serve.

Ingredients:
3 md Sweet potatoes; (1lb)
2 Slightly beaten eggs
2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/2 c Sliced green onions
Cooking oil
Creme Fraiche or sour cream
Edible flowers and leaves
CREME FRAICHE-------------
1/2 c Whipping cream
1/2 c Sour cream


Directions:
Peel and coarsely shred potatoes. Place in
colander and rinse. Squeeze by hand to drain
liquid. Combine eggs, flour, salt and pepper in a
large mixing bowl until smooth. Add potato and
green onion; stir till vegetables are coated with
egg mixture.

Heat 1/2 cup oil in a 12" skillet over medium-high
heat. Drop large spoonfuls (scant 1/4 cup) of the
potato mixture in the hot oil. Flatten with the
back of a spoon to a thin cake about 4" in
diameter. Cook cakes, three or four at a time, 2-3
minutes on each side or till golden brown. Adjust
heat and oil as necessary between batches. Drain
on paper towels. Serve warm with Creme Fraiche or
sour cream and garnish with edible flowers and
leaves.
Creme fraiche: Heat whipping cream in a small
saucepan over low heat till warm (90-100). Pour
into a small bowl. Stir in sour cream. Cover with
plastic wrap and let stand at room temperature 2-5
hours or until mixture thickens. When thickened,
cover and chill in the refrigerator till serving
time or up to 1 week. Stir before serving. Makes 1
cup.

Ingredients:
For the Lasagna

1 1/2 pound lasagna noodles.
1 cup freshly grated Parmesan cheese
Bolognese sauce
Béchamel sauce

For the Bolognese Sauce
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork, or 1/4 pound of each
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch of dried cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley

For the Béchamel Sauce
4 1/2 cups milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg


Directions:
Make the Bolognese Sauce:

1. In a large pot, heat the butter over medium-high heat.

2. Add the bacon and ham and sauté until caramelized and light brown, about 10 minutes.

3. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.

4. Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.

5. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.

6. Add the tomato paste and cook for an additional 2 minutes.

7. Add the wine and cook until almost evaporated.

8. Add the stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour.

9. Season the sauce with salt and pepper to taste.

10. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.

Make the Béchamel Sauce:

1. In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.

2. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute stirring.

3. Allow to cook another 5 minutes, or until floury taste is gone. Remove from the heat and add salt and nutmeg to taste.

Build the Lasagna:

1. Preheat the oven to 350 degrees F.

2. Butter a large rectangular baking dish, then spoon some meat sauce onto the bottom of the dish.

3. Cover with one sheet of pasta.

4. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of béchamel sauce, then a light dusting of cheese.

5. Repeat layering lasagna, sauces and cheese in this manner until all have been used, ending with a topping of béchamel sauce and cheese.

6. Bake the lasagna covered with aluminum foil for 45 minutes, and then unwrap and return to the oven for 15 minutes to reach a golden brown.

7. Allow to sit 10 minutes to firm before serving.

Description:
For a less kid friendly version lace with brandy or rum before serving.

Ingredients:
8 cups of apple cider
1/4 cup brown sugar
6 inches stick cinnamon
1 teaspoons whole allspice
1 teaspoon whole cloves
8 thin orange wedges

Directions:
In a sauce pan, combine apple cider and brown sugar. Make a spice bag out of double thick cheese cloth and add all spices; tie with string and add to cider. Bring to a boil and cook for 10 minutes. Remove spice bag. Serve cider garnished with orange wedges.

Ingredients:
2 1/4 c. whole chick peas
1 tsp. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c. plus 2 tbsp. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp. olive oil
A pinch of paprika
Finely chopped parsley

Directions:
Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.
Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor. Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges.

Ingredients:
4 eggs
1/4 cup white sugar
2 1/4 teaspoons baking powder
1 teaspoon vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 cup white sugar
1 teaspoon ground cinnamon
1 cup vegetable oil for frying

Directions:
In a large bowl combine eggs with 1/4 cup of sugar and beat until thick and lemon colored. Add the 1 tsp. vegetable oil. Combine SEPARATELY 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixure and beat well.
Turn dough out onto a floured board (use remaining 1/2 cup flour)and knead until smooth

Shape dough into 16 balls. Roll each one into a circle about 5" in diameter. Let stand uncovered on wax paper for about 10 minutes

Heat oil in a deep fry pan to 350 degrees. Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture, store airtight.

*For the floured board you might need more than 1/2 cup. It will usually take more to get the dough completely covered with flour. Also, flour your hands before you knead, or you will be covered in a big gooey mess!!!

**Cookies will be very thin when flattened, but will rise while in oil.

Ingredients:
1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)

Directions:
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of an unctuous, voluptuous custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

While you can certainly serve creme brulee alone, it is sometimes fun to gild the lily a bit. I like a little cream with it, either heavy cream or whipped cream, flavored perhaps with a touch of cognac.

Ingredients:
1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Peanut Sauce (recipe follows)

Directions:


Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.
SAUCE: 4 teaspoons corn oil, 2 teaspoons sesame oil, 1/2 cup minced red onion, 2 tablespoons of minced garlic, and 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, 1/3 cup peanut butter, 1/2 teaspoon ground coriander, 3 tablespoons ketchup, 3 tablespoons soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon pepper.

Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.

To serve: Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.

Description:
Hawaiian(Phillipines)

Ingredients:
1 lb ground beef
2 cloves garlic
1 large onion
1 can (8 oz.) water chestnuts, slivered
2 pkgs (10 oz. size) chop suey vegetables.
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon patis
2 tablespoons flour
1/4 cup water
40 lumpia wrappers
deep fat for frying
3 cloves garlic, minced
1/4 cup vinegar
1/8 teaspoon salt

Directions:
Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly. Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like and envelope. Seal with paste. Head deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot fat until golden brown. Serve hot with sauce.

Description:
Cocktail

Ingredients:
1 1/2 oz Virgin Island rum
1 oz creme de noya
3/4 oz triple sec
equal parts pineapple juice
and sweet & sour mix(1 cup sugar
1 cup fresh lime juice
1 cup fresh lemon juice
1 cup water)





Directions:
Mix all ingredients in blender with ice.
(Sweet & Sour Mix,Combine sugar and water until all the sugar is dissolved. Add lemon and lime juices and refrigerate.)

Ingredients:
1 box of fillopastry
300 grams of walnuts
250 grams of sugar.
2 tea spoons of anise.

Directions:
Once defrosted the pastry, extend it with a floured and oiled roller, on a marble table also floured, forming a rectangle of 20 xs 40 centimeters.
In a bowl , throw the anise, the nuts and half of the sugar and beat everything until it mix together
With a knife, cut the pastry in rectangles of 10x20 centimeters, approximately. Near one of the ends, place a teaspoon full with stuffing and folding the pastry in half, so that the filling is all covered, doing like one wrapped square of 10x10 centimeters, sealing well the edges with the ends of a fork.
Turn on the oven and the grill and when it reach a temperature of 150º, place the quesadielles in a tray in the middle tray of the oven. Meanwhile, grind the rest of the sugar, until obtaining a sugar glasee.
When they are golden, remove them from the oven and dust them with the sugar glasee.

Description:
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:
1 pound (455 grams) trimmed monkfish tail or any meaty white fish
1 1/2 ciabatta loaves, crusts removed
4 (10-inch/25 centimeter) fresh rosemary twigs
1 clove garlic, peeled
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
12 rashers pancetta or smoked streaky bacon
1 to 2 tablespoons good balsamic vinegar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut the monkfish into 1-inch (2.5 centimeter) dice and add to a bowl with the ciabatta, ripped up into similar-sized pieces. Keeping the top 2 inches (5 centimeters) of rosemary leaves, run your thumb and forefinger down the length of the stalk, removing all the leaves. Throw these into a pestle and mortar and bash up with the garlic. Then stir in 5 or 6 tablespoons of extra-virgin olive oil. Pour this over your monkfish and bread and toss around. Now begin to skewer the kebabs. At an angle, slice the tip off the rosemary stalks, so they are sharp. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab and lightly season. Loosely wrap 3 pieces of pancetta round each kebab, weaving it in and around the fish and the bread. Place the kebabs on a roasting tray, sprinkle with any leftover oil and rosemary, and bake in the preheated oven for 15 to 20 minutes, until the bread is crisp and golden. Drizzle a little balsamic vinegar over each piece of monkfish, then a little extra olive oil and any juice from the tray. Serve simply with a good salad.

Description:
The 'Special' Bechamel Sauce simply is an ordinary white sauce.
Croquettes must be breaded twice before deep-frying.


Ingredients:
Croquettes
7 pounds [3 kg] leftover chicken or
5 pounds [2.1 kg] leftover chicken and 2 pounds [900 g] lean ham, dry parts removed
4 eggs
2 cups [500 ml] milk
Fine breadcrumbs
Fat for frying
'Special' Bechamel Sauce
21 ounces [596 ml] white roux
8 cups / 2 quarts [2 L] milk
1 tablespoon / 1/2 ounce [15 ml / 14 g] salt

Directions:
Use small pieces of cooked chickens.
Remove all fat and cartilages from ham.
Make sure that ham is fresh and that chicken smells good; if meat is slimy, it is possible that it tastes sour and it should not be used in this recipe.
Finely mince chicken meat and ham.
Prepare special bechamel sauce.
Add minced chicken and ham to sauce; thoroughly mix, with a wooden spoon.
Cook until done, being careful not to let burn, stirring often; take away from heat.
Shape into patties [1 patty = content of a no 30 laddle].
Leave croquettes to cool on a floured baking sheet.
Count 2 croquettes per serving.
On a floured surface, roll croquettes into cylinders, approximately 1 1/4 inches [6 cm] long and 3/4 inch [2 cm] in diameter.
Flatten ends with a palette knife.
Beat eggs with milk.
Roll croquettes into fine breadcrumbs and then into the eggs mixture [dip into breadcrumbs with one hand and in eggs mixture with the other].
Finish with breadcrumbs.
Leave croquettes to dry for a little while before frying.
Deep fry croquettes at 375°F [190°C], needed quantity for each serving only, until golden brown [it should take approximately 1 1/2 minutes].
Keep fat clear; clarify often.