Bierocks

Ingredients:  01 T.bacon dripping, 03 cup cabbage, chopped, ½ Tsp. pepper, Bread dough, 02 cup onion, chopped, ½ Lb ground beef and 01 Tsp. Salt

Recipe:

Brown beef in bacon drippings for 5 minutes and include cabbage and onions, cover up and cook about 15 minutes. Insert salt and pepper and cool to lukewarm. Roll dough about half inch thick and cut in to squares. Put filling on each square, pinch together and place pinched side down on greased pan.  Let rise 20 minutes. Bake at 350 dg for 20 minutes. 

Roquefort Flan (Flan au Roquefort)

Roquefort Flan: This is a classic French recipe perfectly because it is easy to be prepared.

Ingredients for the 6 to 8 persons : Half (1/2) liter [18 fl oz] milk, 4 eggs, 50 grams [2 oz] plain flour, 150 grams [5 oz] Roquefort cheese, pepper and salt

Recipe :

1 -  Bring the milk to the water boiling; preheat the oven in 190°C / 375°F.

2 -  Meanwhile, crush the Requefort cheese with a fork in a salad bowl, and add an egg and mix.  Then put in the flour and keep crushing with the fork in order to obtain the smoothest blend as you can.  Add the remaining 3 eggs one after other, beating as an omelet of eggs. 

3 -  Add little salt (the cheese of Roquefort is very much salty) and the generous pepper, then spill the milk slowly in the miscellany mixing.

4 -  Spill the preparation in a canister and bake in the oven in during 35 minutes. 

Serve warmly or in the temperature of quarter in a bed of lettuce 

The bed of Lettuce: 

wash and dry sheets of lettuce; in a board that cuts, wrinkle a few sheets together with your fingers and cut the humorous thin strips with a knife as you they would cut slices of sausage.

Congolais (Coconut biscuit)

Congolais (Coconut biscuits are eaasy to make delicious cookies. For dessert or a simple afternoon tea, or even PIC - NIC, they are rich and delicious.

Ingredients for four (04) to Six (06) person :
200 grams [7 oz] shredded coconut-175 grams [6 oz] sugar- 10 grams [1/3 oz] vanilla sugar- 3 egg whites-(unsalted) butter for baking sheet

Recipe :

1 - Preheat oven 200 ℃ / 400 ° F Butter baking sheet

2 - in a saucepan over medium heat, pour egg white, sugar and vanilla sugar, and then began vigourously stirring, until they get hot and foam. Away from the flame and keep stirring until the temperature cooled down a bit

3 - into the shredded coconut first, and mix with a wooden spoon; diaplay ball coconut mixture (about 6 cm / 2.5 in the oven must be crunchy on the outside of the Congo Soft inside

5 - Serve biscuits warm or cold water, just by themselves or with vanilla ball diameter ).

4-- bake for 15 minutes in the oven until they get the gold; ice cream and / or hot chocolate the flying saucer.

ASPARAGUS VELVETYSOUP

1- 1 kilogram asparagus, 60 grams butter, 60 grams plain flour, 04 Tb-spoons sour cream, chervil, grated nutmeg, (not obligatory) and salt.  Use the type of asparagus you like as green-white-red

2- unwrap (peal) and clean the asparagus. Boil them in 02 liters (4.5 pints) salty water, and the time will be depending on selection of asparagus you choose (think 10-20 minutes).  When cooked strain asparagus (hold cooking juice) cut the tips and reserve them.

3- In the low-medium heat with butter and flour, a roux (1), and then slowly cooking asparagus juice (you are a "butter Blanche"). Stem segments, and add them to soup, then simmer for 5 minutes. Into the soup, season a pinch or 2 nutmegs; add butter and salt, if needed, then reserved asparagus tips. Elongation and chopped fresh chervil.

Serve up hot
A roux is the first step of many well-known sauces similar to the béchamel and very simple. Dissolve the butter in a saucepan on medium flame and then pour the flour all at once on it while moving with a wooden spoon until it will well blended.  After that on a more gentle flame, and now start pouring liquid as you need to include for your sauce.

Radish Tartare

Ingredients for 4 persons : 1 lettuce / 1 bunch of radish / 10 gherkins /  2 Tbspoons capers with 1 Tb-spoon of their vinegar / 2 Tbspoons hot mustard /  3 Tbspoons olive oil / a few bunches fresh parsley / salt & pepper
 

• Prepare the lettuce (wash and clean and also strain the leaves) chop the parsley. 
• Beat the mustard, olive oil, vinegar, pepper and salt in a salad bowl together.
• Wash and clean the radishes and slice them, slice the gherkins; and strain the capers.  Add all those to the vinaigrette and mix up.  
• Lane the lettuce leaves and slices them into strips. Put on show the shredded  
  lettuce into individual plates and top with the radish tartare.  At last spread a little parsley.  
• Now serve with French toasted bread.