Orange Cake

You will need:
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.

Procedures:
Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min. Recipe's Procedures!

Banana Flamb

You will need:
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

Procedures:
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 (flambe) 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. Recipe's Procedures!

Apple Tart

You will need:
2 green apples
3 tablespoons sugar
2 large eggs
1 quart of whipping cream
1 teaspoon vanilla
1 pie shell.

Procedures:
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. Recipe's Procedures!

Kiwi Fruit Gelato

You will need:
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

Procedures:
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. Recipe's Procedures!

Mango Pudding

You will need:
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.

Procedures:
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. Recipe's Procedures!

Chocolate Mousse

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

Procedures:
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. Recipe's Procedures!

Puszta - Gulyás ( Goulash )

You will need:
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.

Procedures:
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. Recipe's Procedures!

Chow Min

You will need:
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.

Procedures:
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. Recipe's Procedures!

Emince Zurichoise

You will need:
700gr 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.

Procedures:
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 Recipe's Procedures!

Mexican Beef

You will need:
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.

Procedures:
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. Recipe's Procedures!

Ossobuco

You will need:
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 )

Procedures:
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. Recipe's Procedures!

Beef Stroganoff

You will need:
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.

Procedures:
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. Recipe's Procedures!

Pork Chops with Sauce Robert

You will need:
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.

Procedures:
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. Recipe's Procedures!

Grilled Porc with Mustard Sauce

You will need:
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.

Procedures:
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. Recipe's Procedures!

Breast Of Duck with Peach Sauce

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

Procedures:
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. Recipe's Procedures!

Piccata Locanda Ticinese

You will need:
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

Procedures:
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. Recipe's Procedures!

Chicken with Leek Sauce

You will need:
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.

Procedures:
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. Recipe's Procedures!

Garlic Chicken

You will need:
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.

Procedures:
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. Recipe's Procedures!

Chop Suey

You will need:
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.

Procedures:
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. Recipe's Procedures!

Chickenlegs with Basil Sauce

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

Procedures:
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. Recipe's Procedures!

Roast Chicken with Peanut Coconut Sauce

Ingredients:
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.

Procedures:
Place chicken on rack in a backingdish and roast at 180C ( 350F ) 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. Recipe's Procedures!

Tenderloin Cordon Rouge

You will need:
4 steaks 200gr each, cut in deep on side, 4 slices of smoked ham , 4 slices of liver terrine (pate)

Fill steak with ham and pate, close off with tooth picks, salt & pepper steak, grill and serve. Recipe's Procedures!

Salmon In Orange Sauce

Ingredients:
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 creme franche
juice of 2 oranges
8 orange slices for decor.

Procedures
Clean salmon and season with salt & pepper. In large pan saute minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add creme franche and orange juice. add salmon to sauce and let simmer on low heat for 5 - 6 min. serve and decorate with orange slices. Recipe's Procedures!

Cold Lobster with Green Tartare Sauce

Ingredients:
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.

Procedures
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. Recipe's Procedures!

Fish Filets with Easy Made, Blender Hollandaise Sauce

Ingredients:
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.

Procedures
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. Recipe's Procedures!

Trout In Chablis Cream

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

Procedures
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. Recipe's Procedures!

Sole In Tomato Cups

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

Procedures
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. Recipe's Procedures!

Jumbo Shrimps With Herb Butter Sauce

Ingredients:
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.

Procedures
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. Recipe's Procedures!

Oyster Soup

Ingredients:
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.

Procedures
Melt butter in large sacepan and saute 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 Recipe's Procedures!

Red Snapper with Red Wine & Green Pepper Sauce

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

Procedures
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. Recipe's Procedures!

French Onion Soup

Ingredients:
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.

Procedures
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. Recipe's Procedures!

Chilled Cucumber Soup

Ingredients:
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.

Procedures
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. Pur?e mixture in blender. Stir in the yoghurt and chill until serving. Recipe's Procedures!

Risotto with Green Asparagus

Ingredients:
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.

Procedures
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. Recipe's Procedures!

B.B.Q. Vegetables

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

Procedures
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. Recipe's Procedures!

Ratatouille

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

Procedures
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 pure) Recipe's Procedures!