Saint Blaise cookies

Ingredients:

• 300g flour
• 125g  sugar
• 125g butter
• 2 eggs
• 1 beaten yolk egg
• 1 tablespoon vanilla sugar
• 1 teaspoon yeast
• 1 toothpick, or cookie cutter, or Saint Blaise cookie stamp.

Directions:

1.      Start by creaming the butter and sugar together for 5 minutes, until everything is light and fluffy.

2.      Then add the beaten eggs and beat it for a minute longer.

3.      Add the flour, vanilla sugar and yeast, mix well that mixture until the dough is firm and hard.

4.      Roll out dough to desired thickness.

5.      Cut with shaped cutters and write with the toothpick Saint blaise or stamp with the saint image.

6.      Paint with beaten egg and place them in a baking dish.

7.      The oven will be preheat ar 160ºC.

8.      Bake until the cookies are golden brown.

And enjoy!

Mayonnaise sauce

Ingredients:

• 2 egg yolks
• 1/4 l. de sunflower oil. 
• 1/2 teaspoon salt. 
• 1 teaspoon de vinager o juice of 1/2 lemon. 

Preparación:
By hand: put in a bowl the yolks without the whites. Whisk constantly with a fork until the sauce get flirting. Get some rest and continue adding oil very slowly until all of the oil is incorporated.
Add, always beating, salt and vinegar or lemon juice. The holder can be replaced with a wooden spoon.
Blender: Place the egg yolks, salt and vinegar. Beat half a minute. Add the oil slowly without lifting the blender up. When the mayo is stabilized enough, continue incorporating oil to finish moving the blender up and down until you have consistency.

The secret is to thicken mayo at first when you take about 3 tablespoons of oil. Getting it right now, certainly not set up.
Never pour large amounts of oil.

Apple cake

Ingredients:

• 1 egg
• 125g sugar
• 20g vegetable oil
• 1 teaspoon of vanilla sugar
• 1/2 teaspoon cinnamon powder
• 75ml milk
• 85g flour
• 3g dry yeast
• 3 apples
• Sugar with cinnamon to sprakle

Directions:

2. Grease and flour a round mold.
3. Beat the egg, sugar, oil, vanilla and cinnamon until a creamy texture.
4. Mix flour with dry yeast and sift it.
5. Add this mixture and milk to the cream.
6. Stir until a homogeneous mixture.
7. Pour into the mold.
8. Let stand a few minutes (the result will be more fluffy). While the oven is preheated to 180 ° C.
9. Peel apples, cut into half moon, take away the court.
10. Place them on top of the dough around.
11. Sprankle with sugar and cinnamon.
12. Bake 40 minutes, until it's golden brown.

And enjoy!!

Tiramisu... Improved!

Ingredients:

• 6 eggs
• 500g mascarpone cheese
• 100g sugar
• 1 cup Cacaolat
• Cocoa powder
• 200g ladyfinger cookies

Directions:

1. Separate the whites from the yolks, and reserve the whites in the fridge.
2. Soak the ladyfingers into cacaolat and arrange half of them in bottom of a dish.
3. Whisk the yolks, the cheese and the sugar until smooth.
4. Beat the egg whites until snow.
5. Slowly whisk the yolk mixture into the egg whites snow.
6. Spread half of this last mixture over the ladyfingers, another soaked ladyfingers layer and another mixture layer.
7. Sprinkle a lot with the cocoa powder in the top.
8. Cover and refrigerate around 5 hours.

And enjoy!!

Pastry cream in the microwave

Ingredients:

• 500ml milk
• 2 egg yolks
• 3 tbspoon cinnamon
• 50g cornstarch

Directions:

1. Add the milk, the egg yolks, cinnamon and cornstarch in a microwave safe bowl.
2. Stir well until no lumps.
3. Cook it on maximum power microwave, stirring every 30 seconds. If not, it will burn.

And it's done!

Cherry coca (Catalan cherry brioche)

Ingredients:

• 500g flour
• 25g fresh baker's yeast
• 150 ml milk
• 50g butter (room temperature)
• 4 eggs
• Sugar
• Salt
• 500g cherries aprox.

Preparación:

1. Warm the milk and disolve the yeast.
2. Add flour, 80g of sugar, 3 eggs and a pinch of salt.
3. Mix well until it is a dough based. You can use a electric mixer.
4. Roll out the dough (1 cm thick) with rounded shape top of vellum on the baking sheet. You decide if you want individual coques or a large one.
5. Place cherries, washed and dried, on the top. Put them very close next to each other and press them well . Remove the bone or not is up to you. The traditional recipe doesn't pit the bone and then eat carefully! hehehehe.
6. Cover with a cloth and let it rest at room temperature for 1 hour. It will double its size.
7. Whisk and paint the surface with the remaining egg.
8. Sprinkle liberally with sugar
9. Preheat the oven to 180 ºC and bake for 15-20 minutes or until the cocque is golden brown. 
10. Remove from oven and let cool on a wire rack.

And enjoy!!

Yummy pancakes, the original recipe

Ingredients:

• 100g plain flour
• 1 tablespoon sugar
• 1 large egg
• 15g butter
• 150ml milk
• 2 tablespoons sunflower oil
• Salt

Directions:

1. Sift the flour into a large bowl and add a pinch of salt. 
2. Stir in the sugar, then make a well in the centre and break in the egg.
3. Add the butter and a splash of milk.
4. Whisk the mixture to form a thick batter, then gradually whisk in the rest of the milk.
5. Set the mixture aside for 5 mins.
6. Using a piece of kitchen roll soaked in oil, grease a nonstick frying pan. Heat until hot but not smoking.
7. Pour in enough mixture to make a small, thick pancake about 7-8cm across. Cook until bubbles form on the top and the base is golden brown. Flip over and cook the other side until golden.
8. Slide on a plate and keep warm by covering with a clean tea towel.
9. Repeat with the rest of the batter.
10. Serve with sugar or marple syrup.

And enjoy!!

Chocolate ice cream

Ingredients:

• 600ml milk
• 175g sugar
• 6 egg yolks
• 75g de dark chocolate

Preparation:

1. Beat the sugar with the egg yolks in a bowl until pale and thick.
2. Place the chocolate and milk into the pan and heat gently, bring to boil and remove from the heat.
3. Pour on the eggs and sugar and stir constantly. And strain back into the pan.
4. Heat while stir until thickens. Don't boil.
5. Then, pour into the large bowl and chill. Stir occasionally.
6. Pour into other bowl, and stir well the mixture and refrigerate (overnight).
7. When it is cold, place in the freeze and mix it every 30 minutes until it is completely frozen.

And enjoy!

Truffled turkey

Ingredients:

• 4,5 kg Turkey
• 2 litres chicken broth
• 100gr butter
• 1 gelatin pack

Filling:

• 45g rice
• 3eggs
• 250g mushrooms
• Salt
• 1 onion
• 1 canned truffles
• 150g bacon
• 50ml de cognac
• Parsley
• Pepper

(Serves 10-12)

Directions:

1. Clean the turkey and put salt and pepper inside.
2. Cook the rice with chicken broth. Drain and reserve it.
3. Het a frying pan with butter.
4. Dice the bacon and put in the frying pan.
5. Chop the onion and mushrooms, and add them.
6. Chop the truffles and put in a big bowl with the cooked rice, parsley, bacon, onion and mushrooms.
7. Mix 1 egg and 2 egg yolks, cognac, salt and pepper. And add it in the bowl.
8. Insert all inside the turkey and sew it.
9. Lightly sauté with the butter, bathing with hot chicken broth around 2h and half.
10. When the turkey is soft, grill it in the oven. 
11. When it is cold, put into the fridge.
12. The next day, prepare the gelatine and paint the all turkey with that. Wait few minutes, and give another layer and put it again into the fridge. 
13. Wait 30 minutes or 1h. Heat the gelatin, and repeat the painting with that.
14. Repeat the last step twice.
15. Eat cold.

And enjoy!

Milk pudding

Ingredients:

• 6 eggs
• 1 litre milk
• 200ml orange juice
• 100ml water
• 40g sugar
• 1 tablespoon of orange zest
• 120g gelatin

Directions:

1. Beat the eggs. Add milk, orange juice and orange zest. 
2. Warm in a pan at very low heat and stir constantly. Don't boil.
3. Mix the gelatin with a little boiling water, stir and add it to the mixture.
4. Pour in a mold and refrigerate it about 4 hours.
5. Unmold and serve.

And enjoy!!

Chicken breast in Villeroy

Ingredients:

• 6 chicken breast
• 800ml milk
• 3 tablespoons flour
• 50g butter
• 1 egg
• bread crumbs
• Nutmeg
• Sunflower oil
• Salt
• Pepper

Directions:

1. Put the chicken breast into the oven around 10-15 min (220ºC) and let cold.
2. Prepared the homemade bechamel and dip the chicken pieces into the sauce, coating each piece completely.
3. Arranged on a platter and chill until the sauce is firm (at least 1h).
4. Coat them with the flour, then dip them into the beaten egg and coat well with the bread crumbs.
5. Fried them with sunflower oil.

Served with salad.

And enjoy!

Vanilla ice cream

Ingredients:

• 1 litre milk
• 350g sugar
• 7 egg yolks
• 1g de vanilla

Preparation:

1. Place the milk into the saucepan and heat just until the milk is hot. Then remove from the heat.
2. Then add sugar and vanilla, stir well, cover and reserve for 15 minutes.
3. Beat the egg yolks and pour on the mixture.
4. Simmer and stir constantly until it thickens. Don't boil.
5. Pour into other bowl, and stir well the mixture and refrigerate (overnight).
6. When it is cold, place in the freeze and mix it every 30 minutes until it is completely frozen.

And enjoy!

Buttered biscuits

Ingredients:

• 500g flour
• 200g caster sugar
• 250g butter
• 6 egg yolks
• 1 beaten egg
• Vanilla
• Salt

Directions:

1. Raising the flour and add the sugar, soft butter, vanilla and salt.
2. Mix well that mixture while add slowly the egg yolks until the dough is firm and hard.
3. Roll out dough to desired thickness.
4. Cut with shaped cutters or with a glass.
5. Paint with beaten egg and place them in a weat baking dish,
6. Bake with slow heat until golden brown.

And enjoy!

Meatballs with tomato

Ingredients:

• 250g beef tenderloin
• 250g lean pork /turkey
• 50g fresh bacon
• 2 eggs
• 2 tablespoons breadcrumbs
• Garlic
• Parsley
• Pepper
• Salt
• Flour
• 2 medium onions
• 1 kg of ripe tomatoes
• 2 tablespoons olive oil 

Preparation:

1. Cut the onions and put in a frying pan with olive oil. Cook 5 minutes.
2. Form meatballs and add into the frying pan. Cook 5 minutes more.
3. Add the peeled and chopped tomatoes and cook, first on high heat until it begins to boil.
4. Then simmer for 10 minutes, stirring often to prevent sticking.

Serve hot with white rice.

And enjoy!

Homemade croquettes

Ingredients:

• 50 g butter
• 50 g flour
• 750 ml milk
• 2 eggs
• 100 g chopped jamón
• sunflower oil
• breadcrumbs
• salt

Preparation:

1. Make the bechamel.
2. When the mixture becomes silky smooth, stir in the jamón and one teaspoon of salt, and mix.
3. Pour the bechamel in a glass plate and let cold for 2h.
4. Lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball.
5. Dip them in  beaten egg and breadcrumbs.
6. Lower them into the hot oil and cook until crisp and lightly golden-brown. 
7. Set them aside on plenty of kitchen paper to drain the excess oil. 
8. Serve while they are still hot.

And enjoy!

Tiramisu

Ingredients: (for 8 people)

• 500 gr of mascarpone cheese
• 200 ml. cream
• 2 eggs
• 100 g sugar
• 1 glass of amaretto liqueur (if you like the taste of bitter almond) or 1 cup
• rum
• Coffee pot and sugar to sweeten
• 250 grams of ladyfingers biscuits (1 bag 1/2 approx.)
• Cocoa powder, for garnish

Directions:

1. In a tray top edge will place the biscuits to cover completely the bottom. 
2. Dip with the mix that we will have prepared coffee, sugar i liquor.
3. Whisk the cream, mascarpone and eggs in a large bowl, until it has completely combined and have the consistency of thickly whipped cream. 
4. Layer these biscuits into your dish until you have used half the biscuits, then spread over half of the creamy mixture. 
5. Cover and refrigerate 4 to 6 hours, until set. This can now be kept in the fridge for up to 2 days. 
6. When serving, sprinkle cocoa on top, making sure it is all well covered and dark.
7. To improve we can accompany dessert with nougat ice cream or coffee.

And enjoy!!