Potatoes a la Savoyarde

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Potatoes a la savoyage is a classic French dish which goes well almost with any meat. 

Preparation:

85 minutes, 4-6 people

Ingridients:

650 g medium size potatoes 

250 ml of cream 

250 ml of milk

80 g grated Emmentaler cheese 

1/2 garlic cloves minced

a pinch of nutmeg 

salt, pepper

Method:

Wash potatoes, peel and cut into 3 mm thick slices. Sprinkle with salt, stir and leave it for 10 minutes to soften. 

In a capacious saucepan combine cream with milk. Stir, season with salt and boil on a high heat, then reduce the heat and cook further for about 5 minutes. 

Rub baking pan with garlic from the inside. 

Gently squeeze the potatoes, put into the saucepan with milk and cream. Boil and remove from heat then place it in baking pan (potato layer should not be thicker than 3 cm - if necessary use two or more baking pans). Slightly sprinkle with nutmeg (be careful not to overdo it, if you add too much nutmeg the dish will be bitter) add cheese on the top and bake for 40-45 minutes in a preheated to a temperature of 130 C degrees oven. Serve hot. 

Shrimp Cocktail

Preparation: 20 minutes

Ingridients:

30 g of frozen shrimp

1 teaspoon cogniac

1 tblsp horseradish

1 1/2 tblsp ketchup

4 green lettuce leaves

4 tblsp mayonnaise

2 medium oranges

a pinch of salt, pepper, tabasco

Method:

Defrost shrimps, mix with cognac and leave in a cool place for about 15 minutes.

Mix mayonnaise, horseradish, ketchup and spices. Be careful, you don't want to add too much ketchup! (just make sure your mixture is slightly pink). Then mix shimps with the sauce. 

Divide washed and dried lettuce into small pieces. Peel oranges, remove white skin parts and cut the rest into small pieces. 

Place lettuce into the cocktail cups, add oranges, shrimp mixture and again some lettuce on the top. Leave in a cool place before serving. 

Deep Fried Crab Sticks

Ingridients:

1 package of crab sticks
0,5 kg flour
1 cup of water
1 cup of beer
pinch of salt
oil for frying

Method:

Batter

Mix well in a bowl: flour, water, beer, add pinch of salt. Leave it for half an hour to thicken. 

Cut crab sticks into smaller pieces and dip in batter each piece. 

Deep fry it until golden brown. Dry with a towel. 

Best served with garlic sauce or some other dip. 

Tartar Sauce

Simple tartar sauce goes well for deep fried food, such as fried cheese, seafood, or meatballs.

Ingridients:

100 g light mayonnaise
1 onion, chopped
1 pickle
1 tablespoon lemon juice
1 tablespoon mustard
1 tablespoon parsley
salt, pepper to taste

Method:

In a bowl, mix together mayonnaise, mustard, pickle, and onion. Stir in lemon juice. Season to taste with salt and pepper.

Spaghetti Alla Carbonara

Cooking time: 10 min

Preparation: 15 min, for 4 people

Ingridients:

150 g - bacon
2 tblsp - olive oil
100 g - parmesan cheese (or other)
pinch - ground pepper
350 g - spaghetti
4 - egg yolks
1 - whole egg

Method:

Add a little bit of salt into the water, reflecting the fact that there will be a very savory sauce made of bacon and cheese. Put spaghetti into the boiling water. 

Meanwhile, cut the bacon into small cubes or strips, with the addition of olive oil fry on the pan until the fat becomes transparent and slightly crispy. Remove from the heat and let it cool slightly. 

Beat eggs in a bowl and add cheese, ground pepper (accordingly to your taste). Add salt if necessary. 

Drain the pasta, heat it on the pan and pour into a bowl together with previously prepared mixture. Stare the spaghetti and immediately add more black pepper if needed.

Tortilla Española de Patata.

Preparation:35 minutes 

Ingredients:

7 medium potatoes

5 large eggs

1 onion

1-2 cups olive oil

salt

Optionally: tomatoes, chorizo, artichokes, spinach, mushrooms, ham, cheese, green peppers etc.

Method:

Peel the potatoes and cut them into thin slices. Make sure to separate each piece.

Peel and chop the onion into small cubes. Put potatoes and onion into a bowl and mix them together. Add some salt to taste.

In a large non-stick frying pan, heat the olive oil on medium-high heat. Once the oil is hot add the mixture of potatoes and onion. As soon as the mixture gets a golden color remove it from the pan and put on the kitchen paper, so the oil drains away or is absorbed.

Beat the eggs with a fork or a whisk. Pour the eggs into the potatoes and mix together with a large spoon.

Pour 2 tbls of olive oil into a non-stick frying pan and heat on medium heat. When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. 

Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom.

Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate.

Slice it like a pie. This omelette is delicious hot or cold.

Asian Shrimp and Vegetable Soup

Preparation: 30 minutes, 3 people

Ingridients:

16 fresh or frozen large shrimp in shells
1 leek (white part), thinly sliced
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced
1/3 cup dried mushrooms, previously soaked in the water
2 cloves garlic, minced
2 1/2 cups water
1 cup soy-beans
1 tblsp soy sauce
chicken broth
1/2 tblsp crushed red pepper (optional)
pinch ginger
pinch salt
pinch sugar
few drops vinegar
300 g nuddles

Method:

Defrost shrimps, if necessary. Peel and devein them. Rinse shrimps, pat dry with paper towels. Slice leek into thin rings. In a large nonstick saucepan, heat oil over medium heat. Add leek, carrots and mushrooms. Cook for 5 minutes, stirring occasionally. Add ginger and garlic, cook and stir for 1 minute more.

Add chicken broth, water, soy-beans, soy sauce, chicken broth, and if desired, crushed red pepper. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.

Add shrimp and simmer uncovered on the medium heat for 2, 3 minutes. Add cabbage, cook for one minute and serve with nuddles.