Posts from — February 2008

Ingredients

• 1 l. of milk
• 8 eggs
• 300 g. of sugar
• 50 g. of vanilla

Cooking Procedure

1. Put 100 g. of sugar in a stainless steel pot, to cover its bottom.
2. Leave it at low temperature, moving it from time to time, until it is turning brown.
3. Than, make sure you are turning pot in a way that the sugar covers the margins for 1,5 inch.
4. Leave it for 2 more min. and take it away from the fire, to chill up.
5. Blend the eggs.
6. Add bit by bit the sugar.
7. Blend until you obtain a cream.
8. Add the vanilla.
9. Add, bit by bit, the milk.
10. Pour every think in the already cold pot.
11. Put it in the oven, at medium temperature, for 35 min.
12. Take it out and leave it to chill up.
13. Put it in the refrigerator for one hour.

Ingredients

• 400 g. of lentil
• 400 g. of sausages.
• 2 carrots
• 2 onions
• 1 laurel leaf
• 200 g. of tomatoes sauce
• salt, pepper

Cooking Procedure

1. Boil the lentil.
2. Grate the carrots and the onions. Salt and pepper them.
3. Fry them for 2 min., then boil them with the lentil, until they are ready.
4. Add the tomato sauce and the laurel leaf 10 min before the finish.

Ingredients

• 600 g. of chicken frankfurters
• 200 g. of ham
• 1 celery (150 g.)
• 3 carrots
• 2 avocados
• 1 nut
• 50 ml. of lemon juice
• 100 g. of mayonnaise
• salt

Cooking Procedure

1. Boil the chicken frankfurters.
2. Cut them small.
3. Grate the celery and the carrots. Salt them.
4. Mix up the celery and the carrots and pour the lemon juice on top.
5. Leave it for 10 min.
6. Cut the avocado and the ham in cubes.
7. Add the avocado on top of the celery and the carrots and stir.
8. Leave it for 2 min. Stir.
9. Smash the nut’s heart.
10. Mix up the chicken frankfurters with the ham the avocado, the carrots, the celery, the nut and the mayonnaise.

Ingredients

• 800 g. of veal meat (from the shoulders)
• 600 g. of potatoes
• 2 onions
• 130 g. butter
• 200 ml. tomato sauce

The salad:

• 20 g. cucumbers
• 4 garlic cloves
• 400 g. yogurt
• 4 spoons of olive oil
• 20 g. dill
• salt, pepper

Cooking Procedure

The salad:

1. Cut the cucumbers.
2. Crash the garlic.
3. Mix them up with the yogurt, the olive oil, the salt and the pepper.
4. Cover the plate and leave it in the refrigerator for one hour.

The meat:

1. Cut the meat and the onions in cubes.
2. Mix them up and pour ½ l. of water to boil them in, until the water evaporates.
3. Then, add the butter, the salt and the pepper and fry them for 5 min.
4. Cut the potatoes in cubes and put them over the meat and onions.
5. Fry them for 3 min.
6. Add 500 g. of hot water.
7. Put the food in the oven, at medium temperature, for 30 min.
8. Add the tomato sauce, the salt and the pepper.
9. Put it back in the oven for 10 min.

Special note from the cook: Start the preparation one-day before you want to eat the food.

Ingredients

• 600 g. pork chops
• 400 g. potatoes
• 6 garlic cloves
• 200 ml. vinegar from white wine
• 4 spoons of vinegar
• 100 ml. olive oil
• few olives for decoration
• salt

Cooking Procedure:

1. Peel off the garlic.
2. Put it in the 200 ml of vinegar and leave it over the night.

The next day:

1. Cut the potatoes in medium cubes and boil them.
2. Blend them with the garlic.
3. Add the 4 spoons of vinegar and the salt.
4. Then, add, bit by bit, the olive oil.
5. Put the garlic cream in a bowl and decorate it with the olives.
6. Slice the pork chops. Salt them.
7. Fry them how you like.
8. Serve the steak with the garlic cream.

I hope you enjoy this pork steak recipe. If you prefer, I can give you a BBQ version: baby back rib recipes.