SERVE : 4

INGREDIENTS:

4 eggs

1/4 cup milk

1/2 small onion - chopped fine

2 Tbs butter

1-2 slices bacon - optional

hand full shiitake mushrooms  - chopped

shredded cheese

1/4 tsp salt, pepper, basil, caraway seeds

1 clove garlic

fresh veggie - bell peppers, tomatoes…

DIRECTIONS:

1. Break eggs into a med size bowl. Add milk, salt, pepper and basil. Beat egg mixture with fork or wire whisk up to 1 min.

1. Place butter and (bacon) in medium frying pan. Put pan on stove over medium heat.

2. When butter is melted, add onion and lightly fry for 2 min. Add mushrooms, caraway seeds and lightly fry for 2 more min.

3. Add beaten egg mixture and sprinkle with cheese, Stir eggs with spatula, cook until they are slightly firm (few seconds), take pan of stove, mix into chopped garlic, cover with clean cloth and let sit for 1 minute.

SIDE DISH: Rye bread, french rools, pell peppers, tomatoes.

SERVE: 20 pouches

INGREDIENTS:

1 package puff pastry sheets

1 cup chopped pecans

2 oz dark chocolate, chopped

1 Tsp bake flour

1 Tsp cocoa powder

2 tsp vanilla extract

1 Tsp  dark rum

1/3 cup plus 1 Tsp granul. sugar

1/2 cup part-skim ricotta cheese

2 eggs

DIRECTIONS:

1. Heat oven to 400F. In small bowl, whisk 1 egg and 1 Tsp water, set aside.

2. In large bowl, mix cheese, 1/3 c of the sugar, vanilla, rum and egg. Stir in cocoa and flour, then chocolate and walnuts.

3. On a lightly floured surface, roll out puff pastry sheets into 12-inch squares. With a sharp knife, cut each sheet into 10 equal squares.

4. Spoon 1 and 1/2 Tsp chocolate-walnut filling into the center of one square. Brush edges with egg mixture; fold in half diagonally to form a triangle. Press well to seal edges; transfer to an ungreased baking sheet. Repeat with remaining pastry squares and filling.

5. Brush tops with egg mixture and sprinkle with remaining sugar. Bake at 400 for 14 min. or untill browned on top. Cool pouches on rack..

To serve, dust with confectioners sugar.

SERVES: 4-6

INGREDIENTS:

10 dried bread rolls

17 oz milk

3 eggs 

3.5 oz sugar

25 oz apples

2 oz raisins

2 oz slivered almonds

2 oz butter

2 egg whites

1 oz sugar

DIRECTIONS:

1. Cut rolls into thin slices. Whisk together milk, eggs and sugar and leave the sliced bread to soak in the mixture.

2. Peel and core apples and slice thinly. Mix with raisins and almonds.

3. Place alternate layers of softened bread and fruit into a well greased baking tin. The top layer should be of bread.

4. Dot the top with butter, pour over the remaining milk and place the baking tin in pre-heated oven at 400F. Leave to bake for 30 minutes.

5. Then mix 2 egg whites with 1oz sugar and whisk until thick.

6. Spread the meringue over the top and return it to the oven for 10 minutes or until the top is slightly browned.

SERVES: 4

INGREDIENTS:

1.4 oz. dried mushrooms

17 oz. water

10 oz. barley

1.4 oz of butter

17 oz. meat stock

pinch if salt

2 onions

4 cloves of garlic

1.4 oz. melted butter

4 oz. water

1 tsp. caraway seeds

1 tsp. marjoram

breadcrumbs

DIRECTIONS:

1.  Wash mushrooms and soak them, covered in 17 oz. of water for 20 min.

2.  Brown barley in butter and pour on meat stock and salt to taste.

3.  Add the mushrooms with the water used for soaking.

4.  Stew covered for 50 min. on medium heat, stirring occasionally.

5.  Peel onions and garlic and chop finely and cook in melted butter until transparent.

6.  Add barley along with 4 oz. of water, caraway seeds, and marjoram.

7.  Put mixture into a greased baking dish coated with breadcrumbs and bake for 15 min. at 400 in a pre-heated oven.

8.  Garnish with parsley, serve and enjoy. 

SERVE: 4

INGREDIENCE:

1.5oz bacon

1oz butter

1 red sweet onion

2 cloves of garlic

2 tsp sweet paprika

9oz sauerkraut

salt, pepper

1/2 tsp caraway seeds

25 oz vegetable stock 

2 potatoes

7oz sour cream

10 oz chopped smoked meat or sausage

DIRECTIONS:

1.  Dice bacon and cook it down with butter in a large saucepan.

2.  Finely chop onion and garlic and cook until transparent, then add sweet paprika.

3.  Add sauerkraut and season to taste with salt and pepper, caraway seeds.

4.  Add veg. stock and bring to the boil.

5.  Prepare a paste with 2oz butter and 2oz flour and slowly add veg. stock.

6.  Mix the paste in with the soup and simmer for about 15 minutes on a medium heat.

7.  Peel and dice potatoes, add them to the soup and boil for another 15 minutes.

8.  Then add sour cream.

9.  If you wish, you can further spice up your soup with chopped smoked meat or sausage.

SERVES:  20 slices

INGREDIENTS:

25g yeast

1.4 oz.  sugar

pinch of salt

17.6 oz.  flour

4  egg yolks

3.5 oz.   butter

8.8 oz. milk

5 oz.  raisins

1.7 oz.  slivered almonds

1   Tbsp.  breadcrumbs

1 pack of vanilla sugar

1 Tbsp.  Icing sugar

1 tsp.  cocoa

DIRECTIONS:

1.  Mix together yeast, sugar, and salt until equally combined.

2.  Work in flour, yolks, butter, and milk with the yeast into a soft dough.

3.  Knead raisins and almonds into dough.

4.  Grease a bundt pan and sprinkle with breadcrumbs.

5.  Pour 3/4 part of dough mix into the bundt pan.

6.  With the rest of the dough mix cocoa and pour into the bundt pan then leave to raise for for 30 min.

7.  Preheat oven to 375 degrees.

8.  Bake the cake for 50-60 min. until a toothpick comes out clean.

9.  Sprinkle with vanilla sugar and icing sugar while the cake is still warm.

10.  Let cool down and serve and enjoy.

SERVES: 4

INGREDIENTS:

7 oz flour

17 oz milk

2 eggs pinch of salt

4 Tbsp jam 

Whipping cream

Ice cream 

Fresh fruit

DIRECTIONS:

1. Mix flour with milk, eggs, pinch of salt to form a smooth batter.

2. Leave to stand for 20 minutes.

3. Cook the pancakes on both sides in a lightly greased non-stick frying pan until light brown.

4. Spread them with jam, roll them and sprinkle them with icing sugar.

5. Pancakes are also delicious filled with fresh fruit or ice cream and topped with whipped cream and Baileys

SERVES: 4

INGREDIENTS:

15 oz sugar

1 Tsp honey

4 oz water

3 lemons

1 lime

1 orange

14 oz rum

pinch cinnamon powder

DIRECTIONS:

1. Boil down sugar and honey in water, stirring constantly, until it starts to caramelise.

2. Add the juice of lemons and orange, remove from heat and pour in rum.

3. Stir well and serve hot in punch glasses with slices of lime, top with cinnamon.

4. Any left-overs can be stored in tightly closed bottles and reheated.

Do not allow the punch to come to a boil again when reheating.

SERVES: 4

INGREDIENTS:

1 Small Onion  Finely chopped

3 oz.    Carrots

1.5 oz.   Parsley root

1.5  oz.   Celery

4 oz. butter

5 c.  salted water

3 med.  potatoes  peeled and diced

1/2 tsp.  caraway seeds

1/2 tsp.  marjoram

1  clove of garlic crushed

1/2 tsp. pepper

1/2 tsp. salt

2 Tbsp. white balsamic wine vinegar

2 oz. flour

few drops of Maggi to taste

DIRECTIONS:

1.  Finely chop all vegetables into small pieces and cook them in a frying pan in butter for a few minutes.

2.  In a large pot bring water to boil. Then add salt, potatoes, cooked vegetables, and spices  simmer for 25 min until nearly done.

3. Heat 2 oz  butter in a different pan and add 2 oz of flour.

4.  Let it foam up for few seconds  and slowly mix in the pot with soup, let it cook for 5 more min.

5.  Finish with with 1 tsp. and Maggi .