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Chateau potatoes

Second course, Side dishes

6-8 middle-sized potatoes,
butter,
2 tbsp of olive oil,
salt,
white pepper.

Chateau potatoes  is a traditional side dish of French cuisine.  Potatoes are tourneed, parcooked and then sauteed until golden brown.

Ingredients:

 

1. Peel and wash potatoes.

 

2. Carefully, using sharp knife tournee the [...]

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Beef medallion

Meat, Second course

3 beef medallions, 
3-4 rashers of bacon, 
1 onion, 
1 clove garlic, 
20g unsalted butter, 
olive oil, 
salt, 
black pepper freshly ground, 
butchers twine.

There’s nothing like a well cooked piece of meat! I love this medallion, it is especially good if you tie strips of bacon around [...]

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White stock

Soups

For a 5 liter stockpot:
A chicken carcass,
2 large onions,
2 stalks of celery,
1 carrot,
A few sprigs of thyme,
3 black peppercorns,
1 bay leaf,
2 sprigs of parsley or basil.

White stock is usually made from chicken, beef, veal or fish bones, [...]

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Pancakes with oatmeal

Breakfast

Oats: 2 cups,
flour: 1 cup,
nonfat cottage cheese (or ricotta): 1 cup,
yogurt: 1 cup,
blueberries (or other berries): 1 cup,
zest of one lemon (or lime): 1 tablespoon,
lemon juice: 1 tbsp,
olive oil: 1 tablespoon,
baking powder: 1 tsp,
brown sugar (can be white): [...]

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Mussels in creamy sauce with cheese

Fish and Seafood

New Zealand mussels: 500 g (about 12 mussels),
unsalted butter: 100g, room temperature,
olive oil: 5 tbsp,
garlic: 3 cloves,
parsley: 1 sheath,
thyme: 1 sheath
cheese: 100 g,
lime: 2-3 big and juicy,
salt, white pepper: to taste

Once upon a time I tried mussels [...]

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Prawns in cream sauce

Fish and Seafood

Tiger prawns : 500 g,
thyme and other herbs to taste,
garlic: 1 clove,
parsley: 1 sheath,
chili pepper: 1,
olive oil: 5 tbsp
butter: 100 g
juice of 1 lime,
salt, white pepper : to taste

Cooking is very simple and fast!

Ingredients:

[...]
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Veal Pojarski

Meat, Second course

Lean veal: 2lb (900g),
Cold heavy cream: 1 pt. (480 ml),
Fresh bread crumbs: 9 1/2 oz. (285 g),
Salt: 1/2 tsp. (3 ml),
Nutmeg: 1/4 tsb. (1 ml),
Black pepper: 1/4 tsb. (1 ml),
Clarified butter: as needed,
Allemand sause: as needed

Approximate values per serving: [...]

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chicken-tajine-with-pears-and-cinnamon

Chicken Tajine with caramelized pears and cinnamon

Poultry, Second course

1 large chicken (1.5 kg),
2 medium onions,
2 cinnamon sticks,
1 sheaf of fresh coriander,
1 tsp. of freshly grated ginger,
50 ml of olive oil,
300 ml of  saffron water,
1 tsp. of salt,
1 / 2 tsp. of white pepper,
4 pears,
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