FREE RECIPE COLLECTION:

INGREDIENT: 1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs,1 pound asparagus, 1 onion finly chopped, 1 cup grated gruyere cheese (or mozarella) salt, pepper.

DIRECTION: Brown slightly onion in a little butter, let it cool down and place in pastry shell, clean & blanch asparagus, cut off tips ( 3 inches ) & place in pastry shell,add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375 for 30 minutes.

NOTES: Asparagus may be replaced with other vegetable(s) or precooked shrimps, crabmeat or boneless chickenmeat etc.

INGREDIENT: 4 large (or 8 small) Vol-o-vents kept warm in oven, 100 gr onions minced, 600gr mushrooms sliced, 2 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup cream, parsley, 1/2 tsp. salt & pepper.

DIRECTION: Sauté onions in butter until limp, add mushrooms & blend in flour,salt & pepper, sauté for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve.

INGREDIENT: 3 whole smoked mero ( or trout ) ( about 1 1/4 pounds ), 1 8-ounce package whipped cream, cheese, 1/4 cup low-fat mayonnaise dressing, 3 tablespoons lemon juice, 1/8 teaspoon ground black pepper, 1 tablespoon minced chives or green onion chives for garnish, assorted crackers and cucumber slices.

DIRECTION: 1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated pâté to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices.

INGREDIENT: 1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs, bacon, 1 onion, gruyere cheese (or mozarella) salt, pepper.

DIRECTION: Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375° F for aprox. 35 min or until brown.

INGREDIENT: 4 toasted bread slices, 1 piece of box cheese per person, white wine, paprika, pepper, minced fresh herbs.

DIRECTION: Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve.

NOTES: Optional A) ad cream and/or cognac for flavor. B) gratinate. Wine: Macon Village.

INGREDIENT: Small fillet of beef ( tenderloin - clean ), olive oil, black crushed peppercorns, parmesamo cheese, mustard, salt, paprika, pepper.

DIRECTION: Paste mustard, salt, pepper & paprika on tenderloin, marinate in olive oil overnight, rap with alu or plastic rap, freeze. Cut tenderloin in very fin slices, place on dish sparkle with crushed black pepper, some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley.

INGREDIENT: 1 pound of corvina (deboned & MUST BE FRESH) 2 cups of lemon juice, 1onion finly diced, 1/4 cup of cellery finly diced, 1 tsp aji chombo (hot chili pepper, add only if you like it hot) salt & pepper, 1 tbsp vinegar.

DIRECTION: 1.Clean, debone corvina well & cut in 1/4" (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hours stir once in a while.

INGREDIENT: 8 slices pineapple, 4 tbsp butter, 4 tbsp sugar, 3/4 cup pineapple juice, 1 tsp coffee (ground), 1/2 cup ron, 1/2 cup almonds grated and roasted.

DIRECTION: Heat butter in pan, sauté pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flambé. place on dish & sprinkle with almonds.

INGREDIENT: 100gr butter (1 stick), juice of 2 oranges and grated peel ( not white part that is bitter), 100gr grated almonds, 250 gr flour, 9 gr backing powder, 2 eggwhite beaten until foamy, 1/2 tsp. salt.

DIRECTION: Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min.

INGREDIENT: 4 tbsp. butter, 1/4 tsp. cinnamon, 4 bananas, cut in half lengthwise, 1 cup brown sugar, 4 tbsp brandy, vanilla ice cream & chocolate topping,1/4 cup rum

DIRECTION: Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flambé) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce.

INGREDIENT: 2 green apples, 3 tablespoons sugar, 2 large eggs, 1 quart of whipping cream, 1 teaspoon vanilla, 1 pie shell.

DIRECTION: Preheat Oven to 350F, peel, core and thinly slice apples, fill shell with slices,beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown.

INGREDIENT: 1 cup water, 1/2 cup sugar, 1/2 cup corn syrup, light, 4 kiwifruit; pared, 5 tb lemon juice, 1/4 ts lemon peel; grated

DIRECTION: Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.

INGREDIENT: 4 cups sliced mangos, 1 1/2 cups sugar, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 cup cup flour, 1 tsp baking soda, 2/4 cup milk, 1/8 tsp salt, 1/2 cup melted butter, 1 pt vanilla ice cream.

DIRECTION: Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream.

INGREDIENT: 400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac.

DIRECTION: Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour.

INGREDIENT: 2 tbsp oil, 3 minced onions, 1 tbsp paprika, 800 gr beef cut in 1" cubes, 1 tbsp salt, 1 garlic th. pressed, 1 tsp cumin, 2 cups red wine, 2 green peppers, 2 tomato, water.

DIRECTION: Sauté onions in oil, add peppers and meat. season with salt, garlic and cumin, add wine and let simmer for 1 hour, add water if necesary, meat should stay covered with liquid. 15 min befor serving add diced tomatoes.

INGREDIENT: 300 gr fine egg noodles, cooked al dente, 0.5dl sunflower oil, 400gr roasted pork cut in fine slices, 200 gr cabbage sliced, 200gr soja springs, 100gr small onions cut in quarters, 1 dl water, sojas auce, 1/4 tsp cornstark.

DIRECTION: heat noodles with a little oil, in wok or large pan heat the rest of the oil, add meat first, ad vegetables fry shortly, stir always. open a little space in middle of the wok, pour in water with sojasauce and cornstark, stir, mix all serve over noodles.

NOTES: Chow means to move or stir. You can replace pork with preroasted chicken or beef.

INGREDIENT: 7oogr veal, 100gr mushrooms, 1 tbsp oil, 2 tbsp flour, 1 finly minced onion, salt, paprika , chervil & pepper 1/2 tsp each, 2 cups white wine, 1 cup cream, 1 tbsp minced parsley.

DIRECTION: Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separatly saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serve.

INGREDIENT: 4 steaks 200gr each, cut in deep on side, 4 slices of smoked ham , 4 slices of liver terrine (paté)

DIRECTION: Fill steak with ham and paté, close off with tooth picks, salt & pepper steak, grill and serve

INGREDIENT: 400gr beef cut in stripes, 200gr zucchetti diced, 100 gr onions cut in 1/4 rings, 100 gr green peppers diced, 200 gr tomato diced, 1 dl red wine, 0.5 dl chilisauce, galic, salt pepper, 1 dl sun flour oil, 100gr grated mozarella, 1 small can chili beans.

DIRECTION: Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven.

INGREDIENT: 4 osso buco ( veal knuckle ), salt & pepper, 2 tbsp flour, 2 tbsp cleared butter, 2 carrots, 2 onions, 1/4 celery, 2 tbsp garlic, 2 tomato, 3 cups red wine, 2 cups meat bouillon, parsly, cest of lime ( not the bitter white part )

DIRECTION: Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing.

INGREDIENT: 4 pork chops 200gr each, 10 gr oil, 20 gr butter, 50 gr diced onions, 1 dl white wine, 1 dl meat sauce, 40 gr french mostard, juice of 1/2 lemon, salt, pepper.

DIRECTION: Flour chops fry both sides, salt & pepper and take them out of pan and keep warm, add butter to pan,saute onions, add wine reduce shortly, add sauce and let simmer for 2 min. add mustard and lime juice last.serve.

INGREDIENT: 300 gr beef cut in stripes, 100 gr diced onions, 200gr mushrooms sauted in white wine, 50 gr sour gherkins cut in fine stripes, 1 dl meatsauce, 2 dl cream, salt, paprika, 0.5 dl sunflour oil, 10 gr butter.

DIRECTION: On high heat brown meat shortly in oil, season meat, stir and take meat out of pan & place aside on plate, lower heat add butter in pan saute onions & gherkins add sauce and mushrooms and reduce, add cream simmer 1 min. add meat. serve.

NOTES: Never add paprika in hot sauce, it wont disolve, add to meat befor ading sauce.

INGREDIENT: 4 porc tenterloins clean 6-8 oz each 1/4 lt. cream, 2 diced sour gherkins 2 tbsp Dijon mustard, 1 small diced onion, 1 tsp vinegar, 1 tsp sugar, salt & pepper. 1 tsp flour disolved in cold water to thicken sauce.

DIRECTION: 1. Flavor meat with mustard, salt and pepper. 2. Grill meat and place aside. 3. Prepare sauce: heat in pan (where meat was grilled)cream with mustard, gherkins and onions. 4.Add vinegar and sugar. 5. Thicken sauce with flour. 6. ad meat back to sauce , heat up and serve.

INGREDIENT: 400 gr veal cut in slices (escalope), flour,2 beaten eggs, 50 gr parmesan, 20 gr olive oil, 20 gr butter, 100gr ham cut in slices or diced, 5 dl (1/2 litre) red wine, 1 dl braun meat sauce, 100 gr diced tomatoes, minced parsley.

DIRECTION: Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham.add some parsley on top.

INGREDIENT: 4 breast of duck ( maigret de canard), 20gr sunflower oil, salt & pepper, 1 cup beefstock brown, 4 half peaches poached in redwine, 20gr butter.

DIRECTION: Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top.

NOTES: Cut breast in diagonal slices for serving. Serve remaining sauce separatley.Decorate dish with peach halfs.

INGREDIENT: 2 chicken, 1 tbsp salt, 2 tbsp black pepper ground, 2 sticks butter, 2 whole heads garlic, peeled and chopped, 1/2 cup parsley, 1 cup white wine.

DIRECTION: cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and sauté the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve.

INGREDIENT: 400 gr deboned breast of chicken, salt & pepper, 1 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup chicken stock, 1 cup cream,1 tbsp dry white vermouth, 2 leeks cleaned and cut in rings, 1 finley minced onion, 1 cup roasted wallnuts.

DIRECTION: salt and pepper chicken add flour, saute for 1 min on both sides in hot butter, add onions and leek let simmer until limp , add wine and reduce to 1/2, add stock & vermouth, let simmer for 5 min. add cream heat up and place on dish, sprinkle nuts on top.

INGREDIENT: 1/4 celery, 1 big onion, 2 tomatos, 3 tbsp peanut oil, 150 gr fresh or dried mushrooms, 300 gr deboned & sliced chicken breast, salt & pepper, 2 cups chicken stock, 1 tsp cornflour, 1 tbsp water, 1 cup soja sauce.

DIRECTION: Dice all vegetables and stirfry with mushrooms in wok with oil until limp, remove vegetables & keep warm, stirfry chicken in wok remove and keep warm add salt & pepper, add bouillon to wok heat up, add water and soja sauce with corn flour, let it simmer for a minute. add meat and vegetables heat up and serve.

INGREDIENT: 8 chickenlegs, salt & pepper, 20gr cleared butter, 1 cup dry white wine, 3 cups chickenstock, 50gr ice cold butter, 4 - 6 fresh basil leafs.

DIRECTION: salt & pepper chicken, fry in cleared butter for about 10 min. or until golden brown. set chicken aside, cover with foil and keep warm. add wine to pan and reduce, while stiring, to half. sieve liquid to sauce pan where chickenstock was reduced to half. Stir in cold butter flakes,add minced basil.serve sauce over chicken.

INGREDIENT: 1.5kg roasting chicken, Sauce: 1 onion, 2 gloves garlic & 1 tablespoon all roughly chopped, 4 red chillies, 6 tablespoons roasted peanuts or peanutpast, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 teaspoon shrimp paste, 1 tablespoon vegetable oil, 1 cup coconut milk.

DIRECTION: Place chicken on rack in a backingdish and roast at 180°C ( 350°F ) until tender ( 1 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs.

INGREDIENT: 4 slices of fresh salmon, 1 tbsp lemon juice, salt & pepper, 30 gr butter, 1 onion, 1/4 cup fresh mixed herbs, 2 cups fish bouillon, 1 cup dry white wine, 2 tbsp capers, 1 cup crème fraîche, juice of 2 oranges, 8 orange slices for decor.

DIRECTION: Clean salmon and season with salt & pepper. In large pan sauté minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add crème fraîche and orange juice. add salmon to sauce and let simmer on low heat for 5 - 6 min. serve and decorate with orange slices.

INGREDIENT: 4 fish filets of your choice, 2 tbsp butter, salt & pepper. For sauce: 1 stick butter, 1 tsp lemon juice, 1/2 tsp. salt, 1/4 tsp white pepper, 2 large eggyolks.

DIRECTION: Season fish with salt and pepper, fry in non stick pan both sides until golden brown. Set fish aside & keep warm. Sauce: 1) melt butter in sauce pan until almost boil. 2) put all the other ingredients in blender on high for 10 seconds. 3) turn blender to low, remove top and slowly pour in melted butter in a thin stream. serve separatly from fish or on top.

INGREDIENT: Cold (precooked) lobster, sauce: a small bunch of parsley, 1 cup mayonnaise, 2 teaspoons chopped capers, 1 taplespoon finley chopped celery, 1 tablespoon chopped chives, (optional chopped boild egg), salt, pepper.

DIRECTION: Rinse the parsley and chop very finley. Dampen a corner of a clean dish cloth with water and place parsley in that corner. Squeeze out the juice into the mayonnaise. Add the other ingredients and mix well. Serve separatly with lobster.

INGREDIENT: 4 trout, salt, pepper, 4 small onions,40gr butter, 2 dl dry chablis, 2 1/2 dl cream, 1 tbsp minced dill.

DIRECTION: Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375F preheated oven for 25 min.remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary.

INGREDIENT: Ingredients: 4 large tomatoes, 8 small sole fillets, salt & pepper, 3oz butter, 1 garlic clove crushed, 3 tablespoons chopped parsley, 1 cup white wine.

DIRECTION: Cut each tomato in half and scoop out the seeds and central pulp. Sprinkle with salt and leave upside down to drain. Season the fish and roll them up. Fit one rolled-up fillet in each tomato half and place in a buttered backing dish. Drop some butter on on each fish. Cover with alu foil and bake at 375* F oven for 15 min. Melt the remaining butter in sauce pan, add garlic and fry for 1 min. add parsley anf wine.Let simmer for 2 min.. Place two tomato halves on each warmed dinner plate and spoon a little sauce over each. Garnish with lemon slices. Serve with boiled potatoes.

INGREDIENT: 4 - 6 jumbo shrimps per person 2 sticks of butter, finley chopped parsley, dill, basil, chives and garlic, a few drops of tabasco, worchester sauce, paprika, pepper, 1 teaspoon tomatopaste, 1 teaspoon limejuice.

DIRECTION: Clean shrimps and salt a bit, grill until crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the ingredients simmer on low heat for a minute or two pour over shrimps and serve with wild rice.

INGREDIENT: 4 fillets of red snapper, 1 cup red wine, 1/2 cup cream, green pepper corns, salt, 1 tablespoon cornstarch, butter.

DIRECTION: Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes.

INGREDIENT: 1 rib celery, minced, 1 onion, minced, 1 stick butter, 6 tbsp flour, 1 glove garlic minced, parsley, 2 bay leavs, 1 1/2 litre liquid ( the liquid from the oysters plus milk) 2 tsp salt, 1 tsp white pepper, 2 dozen raw oysters.

DIRECTION: Melt butter in large sacepan and sauté the celery and onions until limp. blend in the flour and simmer for 3 more min. add the garlic, parsley and bay leaves. blend in the liquid, bring to aboil and reduce to a simmer for 15 min. add salt and pepper, add oysters simmer for 5 more min.serve

INGREDIENT: 1 bunch spring onions,1 large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint vegetable stock, salt & pepper, 1 tablespoon pernod 1/4pint plain yoghurt, cucumber slices to garnish.

DIRECTION: Trim and filnely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stirring occasionally. Remove from the heat and allow to cool. Purée mixture in blender. Stir in the yoghurt and chill until serving.

INGREDIENT: 4 Small onions, 0.50gram Butter, 1 cup beef broth,2 cups water, 0.50c Dry white wine, Salt & Cayenne pepper, Slice of French bread, Swisscheese, 2 soup spoons flour.

DIRECTION: Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted.

INGREDIENT: 1 pound green asparagus, 1 pound arborio ( Italian ) rice, 2 ounce butter, 1 small onion finley chopped, 1 ounce grated parmesan cheese, 1/4 cup white wine, salt & pepper to taste.

DIRECTION: Clean asparagus and blanch them in lightly salted boiling water, save the water for the rice. cut 3 inches off asparagus tips & split them in half, chop the rest of the asparagus. Fry onion lightly in 1oz butter, add rice & let it brown slightly, add wine, two cups of the asparagus water for each cup of rice, add chopped asparagus.let rice cook stiring constantly, if necesary add more water. when the rice is cooked, add salt & pepper to taste,add rest of butter, top with asparagus tips and cheese. serve.

INGREDIENT: 2 aubergines ( eggplants ), 2 red peppers, 2 tomatoes, 2 zucchini, 2 spoons olive oil, salt & pepper.

DIRECTION: Cut cleaned vegetables in diagonal slices, add olive oil, grill shortly on BBQ season with salt and pepper, place on serving dish over salad (add parmesamo slices, optional) sprinkle with lime juice.

INGREDIENT: 1 zucchini, 1 aubergine (egg-plant), 1 green pepper, 1 tomato, 2 small onions, 1 garlic clove, 1 spoon olive oil, thyme, salt, pepper.

DIRECTION: Heat olive oil in pan, add onions and galic (finley minced) not until brown, add all vegetables washed and cut in little cubes, add salt pepper and thyme. Let simmer for 2 minutes on low heat.(optional add some tomato pureé)

INGREDIENT: 1 kg zucchetti, 200gr onions diced, 3 garlic gloves cut in slices, 200gr tomatoes diced, 30 gr butter, salt, pepper, 50 gr brad crumbs, 100 gr grated mozarella cheese, 5 dl tomato sauce.

DIRECTION: Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted.

INGREDIENT: 2 ten ounce bags of fresh spinach, 5 tablespoons butter, 3 tablespoons flour, 1 cup hot milk, 2 tablespoons salt, pepper.(al gusto)

DIRECTION: Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for 2 - 3 more minutes. ( serves 6 )