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!