INTERNATIONAL FOODS

1,32 lbs piece of beef tenderloin, julienned Flour to dip the tenderloin 20 shallot onions 0,22 lbs  butter 1 tablespoon of olive oil 1 teaspoon brown sugar 1 teaspoon of red wine 1/2 teaspoon of water 1 1/2 teaspoons flour 6,72 oz  cream Salt and pepper 4 baked potatoes Oil for frying Slice the potatoes into thin, matchstick-like shapes and soak them in water for a while. Dip the tenderloins in flour and remove excess flour. Heat the butter and olive oil in a pan. Add the shallots and when it turns a little pink, add the sugar and caramelize it. Add the red wine with the onions, add the powdered domiglass and the flour and add the water. After it thickens slightly, add the cream. Cook for 2 more minutes and season with salt and pepper. Remove from the stove. Take the potatoes out of the water, drain and dry. Fry the potatoes in sunflower oil. Fry the floured tenderloin pieces in a pan with a little oil. Place the tenderloins on a plate, pour the onion sauce ove

1 lobster 1.5 soup pots of butter 1 coffee cup of oil 1 large onion 1 medium carrot 1/5 of 1 leek white 1 small celery zucchini  1 clove of garlic 2 cloves 1 coffee pot of thyme 1 bay leaf 1 pinch of very hot red pepper 1 soup of tomato paste 3/4 cup cognac 2 coffee cups white wine 4 glasses of water 1/2 dill 1 table  spoon of cream Plus 2 soup pots of butter 1 coffee pot of salt The lobster's arms are cut from the bottom, cut in half at the tail where the body splits, and the tops are cut in half along its length. Caviar and whites are set aside. They are cracked by hitting the scissors with a hammer. Then the tail part is divided into various pieces in the width of two fingers and left to one side. Olive oil, butter, finely chopped onion, carrot, leek white, celery root are put in a small saucepan and put on the fire. It is stirred for 10 minutes, left on the fire and the vegetables are roasted until they get a yellowish color. Add the lobsters cut into small pieces. Roast for 5

2,2 lbs  turbot 2 glasses of white wine 2 spoons of olive oil 1 lemon, cumin, allspice, black pepper, cinnamon, bay leaf and salt Turbot cut into thin slices. It is clogged well and placed in a saucepan. Two glasses of white wine are poured over it and cumin, allspice, black pepper, cinnamon and a few bay leaves are added. It is cooked on a medium heat until the water is absorbed. After cooling, the meat is taken in pieces and the skin is removed. Olive oil is put on it and taken to the table.   ENJOY YOUR MEAL  

  4 large pears 1 large bottle of red wine 4 tablespoons of granulated sugar 1 cinnamon stick 4 cloves 4 cardamom, if desired 1 teaspoon of fresh ginger, if desired For sauce: 0,44 lbs mascarpone cheese 0,22 lbs powdered sugar 1 teaspoon vanilla powder   Peel   4 pears with the stem on it. Pour 1 bottle of red into a deep saucepan, boil it for 1 minute so that the alcohol evaporates. Then you put the pears inside. After pouring a spoonful of sugar on each one, add cinnamon sticks, cloves, cardamom and ginger into the pot and close the lid. Let it cook on low heat for 1 hour. Turn the pears occasionally so that all sides are evenly colored. For the sauce: Beat the powdered sugar, vanilla and mascarpone cheese in a bowl with a mixer and prepare the sauce. Prepare the baked pears to cool. Serve with sauce poured over it.   ENJOY YOUR MEAL

  6 medium sized quinces 4 cups granulated sugar 6 glasses of water 1 glass of cherry juice Whipped Cream Cut the quince in half lengthwise in the middle. Clean the core with a carving. Put the measured water and cherry juice on the fire. Cook over low heat until slightly softened; Then sprinkle sugar on it, when the syrup thickens a little, remove it from the fire. Arrange the quinces on a tray and pour the syrup in the pot over them. Leave in the oven at medium heat until the quinces are browned and the syrup turns mushy. Take the quinces on a serving plate, put the syrup left in the tray in the middle. When it cools down, put a slice of cream. ENJOY

  0,38 lbs hazelnut powder 0,16 lbs flour 0,11 lbs butter 0,14 lbs brown sugar 1 egg yolk For the sauce: 0,77 lbs pitted cherries 1 tablespoon of honey 0,33 lbs granulated sugar juice of 1/2 lemon For inside: 0,33 lbs granulated sugar juice of 1/2 lemon 0,34 lbs cream cheese (labne type) 2 eggs 8,11 oz cream Mix flour with hazelnut powder. In a bowl, beat the brown sugar and butter with a mixer. Add the egg yolk and continue beating. Add the hazelnut and flour mixture and mix with a spoon. Preheat the oven to 356 degrees. Spread this mixture with the help of a spoon to cover all sides of the 8,66 inches  cake pan (it is recommended to use a spring form cake tin) and leave it in the refrigerator for 30 minutes. For the sauce: Mix the cherry, honey, sugar and lemon juice in a saucepan and cook for 6-7 minutes. Set aside to cool. Bake the cake base that we removed from the refrigerator for 15 minutes in the heated oven. Let it cool down. Lower the oven to 284

8 eggs 1,10 lbs of green beans 1 coffee cup of olive oil 1 lemon salt, pepper 1/2 bunch of mint corn if desired Sort and finely chop the beans, then boil them in slightly salted water with the lid open for 20 minutes. Take it down, drain the water and let it cool, then boil the eggs and make ready lops. Peel the skins and cut them in half lengthwise in the middle. Place the beans in the middle of the plate and lay the eggs on the edge. Put the oil, lemon juice, salt and pepper in a bowl and whisk well with a fork. Pour this mixture over your salad. Sprinkle with the finely chopped mint and serve.   ENJOY YOUR MEAL  

2 medium potatoes 2 medium carrots 1 cup of boiled peas 4-5 cornichons 1 tablespoon chopped parsley 1 tablespoon of lemon juice 1 teaspoon salt-pepper Wash and boil the potatoes and carrots together. After peeling the skins, chop them into the size of backgammon dice. Chop the cornichons in the same way. Throw the chopped peas into a bowl. Sprinkle with salt, pepper and drizzle with lemon juice. Mayonnaise for the above mixture. Take it on a suitable plate, cover it with the remaining mayonnaise and squeeze the mayonnaise with the cream sense. And decorate to your taste.   ENJOY YOUR MEAL  

8 coffee spoons of Nescafe Classic 1 cinnamon stick 1 piece of vanilla A few small slices of orange A few small slices of lemon 6 sugar cubes 1/2 teaspoon of cognac 60 cl of water Turn the cinnamon, vanilla, lemon and orange slices over low heat. You flambéed sugar and cognac in a ladle. Pour the cognac over the fruits, mix and strain. Heat it for a few minutes on a low fire, pour it over the coffee you prepared and serve immediately. ENJOY  

1 Tablespoon Nescafe gold 2 sugar cubes 1 tablespoon of whiskey 2 tablespoons of fresh cream 15 cl of water Put coffee, sugar, and whiskey in a glass of water. Pour boiling water on it and cover it with cream.  ENJOY  

1,10 lbs flounder or sole 2 tablespoons of cornmeal 1 teaspoon soy sauce 1 teaspoon of granulated sugar 1 teaspoon of salt Oil for frying Separate the fish bones. Finely chop or grind in the machine. Stir in the cornmeal, sugar, salt and soy sauce. Make small balls from the fish paste and fry in the hot oil to a pink color. Remove onto paper claws and serve hot.   ENJOY YOUR MEAL  

1,65 lbs leg veal 3 tablespoons of margarine 1/2 cup of white wine 3/4 cup broth 2 teaspoons of salt 1 coffee spoon of black pepper     Leg of veal is cut into 5 pieces of  0,0022 lbs   in the opposite direction of the fiber, beaten with a meat iron and flattened in half a finger thickness. Margarine is put into the pan and heated well and the meat is thrown into it. After it is cooked in a swirl for 4 minutes on each side, it is taken with a slotted ladle, put in a container and placed in a warm place. The remaining oil in the pan is boiled by adding wine and half is evaporated, then meat broth, salt and pepper are added to it and served after warming for 1-2 minutes.  

  2 packages of fresh mushrooms 1/2 teaspoon salt juice of 1/2 lemon A pinch of black pepper 1.5 cups half and half mixed flour and cornstarch 1 egg yolk Refined oil for frying   Wash and drain the mushroom three or four times in plenty of water, then put it on a cloth, dry it and put it in a bowl. Sprinkle lemon juice salt and pepper on it and mix. Mix flour, water, egg yolk in a bowl to make a slurry, let it rest for ten minutes and put the mushrooms in the slurry without water. Pour the slurry one by one into the hot oil, fry golden yellow for three to four minutes, remove it from the oil with a colander and serve.   ENJOY YOUR MEAL

1,65 lbs tenderloin 2 tablespoons of butter 1 tablespoon of olive oil 1 teaspoon salt 1 coffee spoon of black pepper It is taken from the upper part of the sirloin steak, the nerves are finely cleaned, all sides are olive oiled, and the bottle is passed from the middle to the length, then it is placed on the charcoal fire, which is not meat hot. It is oiled and cooked in turn. After 20 minutes, the meat on the skewer is removed from the fire, salted and sprinkled with pepper and placed on a plate. Frozen butter is put on it and brought to the table. It is served by slicing at the table. ENJOY YOUR MEAL  

1 chicken 0,55 lbs zucchini 0,55 lbs peas 0,55 lbs tomatoes 0,1 lbs of oil 1 onion 10 sheets of gelatine Salt Cleaned, washed chicken is put in a saucepan with oil and cooked on both sides, after which 3 glasses of water are added. In addition, 10 leaves of gelatine are thrown into plenty of cold water and left for 1 hour. 3 glasses of chicken broth are put in another pot and boiled. The pot filled with chicken broth is removed from the fire and added to 10 gelatines and melted. Chicken meat, boiled peas in salted water, zucchini, and chopped tomatoes are placed in a mold. Gelatine chicken broth is poured on the mold filled with chicken and left to freeze. ENJOY  

1/2 baguette sliced ​​bread 1 lettuce 2 cloves of garlic crushed 2 tablespoons of olive oil Parmesan cheese For sauce: 4 anchovies 1 tablespoon dijon mustard 3 cloves of garlic juice of 1 lemon 3/4 teaspoon olive oil Heat olive oil in a pan. Add the garlic and bread, fry a little and remove from the heat. Wash, drain and chop the lettuce by hand.   For the sauce: Crush the anchovies, add the other sauce ingredients and mix well with a whisk.   Take the lettuce in a bowl and mix it with the sauce. Take the lettuce with sauce on the serving plate, add the garlic-roasted bread on it and serve with Parmesan cheese.   ENJOY YOUR MEAL  

1 cauliflower chopped and boiled 3 sprigs of spring onions, julienned 8 sun-dried tomatoes, julienned 1 cup olives with pepper finely chopped 1/2 parsley finely chopped For sauce: chili pepper Olive oil Lemon juice Salt In a deep bowl, gently mix cauliflower, spring onions, sun-dried tomatoes, olives with pepper and parsley with your hand or spoon. Mix the sauce ingredients. Mix sauce ingredients and pour into cauliflower mixture and stir.   ENJOY YOUR MEAL  

1/2 bunch of parsley 1/2 bunch of mint 1/2 bunch dill 1 tablespoon of olive oil Salt 1 large tomato 2,2 lbs of purslane 1 large cucumber 1 clove of garlic 1 glass of yogurt After the tomato is washed, its skin and seeds are removed, the cucumbers are peeled and both are finely chopped. After the purslane is washed, the leaves are separated from the leaves. Finely chop the parsley, dill and mint. The garlic is crushed and mixed with yoghurt and olive oil. All are thoroughly mixed in the bowl to be served and taken to the table.   ENJOY YOUR MEAL  

4 sour pomegranates 1/2 cup of granulated sugar The seeds of the pomegranates are removed from their membranes and sprouts. These are well squeezed in a container and filtered through a cheesecloth. The filtered water is left to settle for a while. The rinsed pomegranate juice is taken into another container, sugar is added into it and melted. After that, the syrup is ready to be served.   ENJOY YOUR MEAL  

  For dough: 2.5 glasses of flour 1.5 cups of brewer's yeast Salt, pepper, olives Over 5,29 lbs sausage 17,63 lbs cheddar cheese 3,52 lbs olives Pizza dough is prepared (the recipe was given before) Sausages are cut into slices, olives, seeds are removed and divided into two. The dough is rolled out by hand to a thickness of half an inch and placed on a greased tray. Sausages are placed on it, and cheese is placed on it. Olives are also sprinkled on top. Olive oil is poured abundantly, sprinkled with black pepper, a tray is placed in the oven at a very hot temperature, cooked and served hot.   ENJOY YOUR MEAL

17,63 lbs of bread dough 15 large olives 2 slices of salami 1 can of sardines 17,63 lbs unsalted tomato paste 2 tablespoons of olive oil Mushrooms 1 cup of corn oil thyme,salt 2 tablespoons of olive oil The pits of the olives are removed and each olive is cut in half. The sardines are divided into two fillets. The salami slices are finely chopped into strips. After adding 2 spoons of olive oil to the dough, it is kneaded for 20 minutes. A tray is well oiled and the dough is laid in it. Spread the tomato paste on the dough. Salami, olives, sardines are sprinkled and thyme is planted. Salt and half a glass of corn oil are added and cooked in a high temperature oven for 20 minutes and served hot.   ENJOY YOUR MEAL

  For the dough: 2.5 glasses of flour 1.5 cups of brewer's yeast Salt On top of it: 17,64 lbs ripe tomatoes 2 pieces of cheese 4 soaked anchovy Olive oil Pizza dough is prepared. Cheese is cut into slices. The skins of the tomatoes are peeled, the seeds are removed and chopped. The anchovies are washed in plenty of water and the bones are removed and divided into four parts. The dough is kneaded once for the last time, rolled out to a thickness of half an inch and placed on a well-oiled pizza tray. Spread the cheese on top. Tomatoes are placed on top of them. Anchovies are placed in squares and plenty of olive oil is poured in. The pan is placed in a very hot oven and cooked for half an hour.   ENJOY YOUR MEAL

  2.5 glasses of water 1.5 tablespoons of brewer's yeast Salt The flour is sifted and poured on a flat surface. Powdered brewer's yeast is poured by making a hole in the middle of the flour. A spoonful of salt is dissolved in warm water and slowly fed into the dough, and the dough is kneaded. The warm water to be added to the dough should be about one glass. The amount of water is adjusted according to the consistency of the dough. The dough should be soft and stick to the hands. It is put on the dough board that has reached its consistency and kneading is continued. This process is continued until it does not stick to the dough, then the dough is formed into a ball and a deep cross is put on it with a knife dipped in flour. For fermentation, the soil covered with flour is placed in a pot and covered with a wet cloth and left to ferment for two hours in a warm place. If fermentation is desired to be quick, the dough is left in a warmer place. When the dough rises and doubl

  For the Meatballs: 500 g ground beef 1 small onion 2 cloves of garlic 1 tablespoon mustard 1 tablespoon of tomato paste 1 egg 3 tablespoons of breadcrumbs Cumin, paprika, salt, pepper sunflower oil for frying For sauce: 2 diced bell peppers 2 bell peppers diced 3 cloves of garlic finely chopped 4 tablespoons of olive oil 400 g diced tomatoes or canned diced tomatoes 1 tablespoon of chilli paste 10 sprigs of parsley finely chopped salt, pepper tabasco if requested For the sauce: Heat the olive oil in a pan. Saute the bell pepper, chili pepper and garlic. Add the tomato and pepper paste, mix and cook some more. Season with parsley, salt and pepper and, if desired, hot sauce, remove from heat. Blend if desired.   Meatballs: Knead by mixing all the ingredients except the flour. Season with the spices and salt on the list and let rest for ten minutes. Make round shapes from the meatballs with your palm. Dip it in flour. Heat the sunflower oil, fry th

4 heaping cups of flour 5 eggs juice of 1/2 lemon 1 teaspoon of warm water 1 teaspoon of salt During boiling: 1 coffee cup of oil 1 teaspoon salt Inside: 0,55 lbs minced meat 2 large onions 1 tablespoon of butter 1 tablespoon tomato paste 1/2 bunch of parsley Salt, pepper For Top: 1 cup of sauce 1 cup grated parmesan and cheddar cheese Prepare a dough as soft as an earlobe with the dough ingredients, knead it for 15-20 minutes and extract it. Divide the dough into two parts and rest for 15 minutes under a cloth. Melt the butter, add finely chopped onion and minced meat and fry. Add tomato paste, chopped parsley, salt and pepper, mix and remove from the fire. Roll out the rested dough on a lightly floured place into 0,11 inch thick rounds, divide into 3,93 inch squares. Boil it for 5 minutes by throwing it in plenty of boiling water with salt and oil and then remove it to cold water. Put the pastry on them, roll them up and place them on a tray. Pour tomat

  1 baguette 10 cultivated mushrooms, sliced 7-8 chestnut mushrooms sliced 1 ball of mozzarella 10 sprigs of parsley finely chopped 8 sprigs of mint, finely chopped 6-7 leaves of fresh basil, finely chopped 2 tomatoes cut into small cubes grated cheddar For the sauce: 1 teaspoon of olive oil 3 cloves of garlic minced dry thyme 1 flick curry red chili powder 1 teaspoon tomato paste Preheat the oven to 392 degrees. Grate the mozzarella cheese. Saute the mushrooms in a little oil. Cut the baguettes into thin, thin halves and roast them in the preheated oven. Take the grated cheese in a bowl, add the basil, parsley and mint and mix.   For the sauce: Mix the ingredients in a separate bowl. Place the cheese mixture on a few toasted baguette slices. Stir the tomatoes into the remaining cheese mixture and place on top of a few slices. Add the mushrooms to the remaining tomato-cheese mixture and divide it among other bread plantings. You get 3 kinds of mixed bread

17,63 lbs   tagliatelle 6,76 oz  cream 8 slices of smoked salmon, julienned 10 crushed capers 1,76 lbs  butter 2,83 lbs   parmesan Salt, white pepper Boil and drain the tagliatelle. Lightly fry the salmon and capers with butter in a pan. Season with salt and white pepper. Add the cream, when it thickens add the tagliatellers and mix. Serve hot on a serving plate with Parmesan cheese.   ENJOY YOUR MEAL  

  Hollandaise is prepared with the addition of cream on it.

It is obtained by adding the juice of the blood orange to the Hollandaise sauce and the juillin cut of the boiled peels of the oranges.

  It is prepared by adding quality ketchup to the Hollandaise sauce. It is sweet pink in color. Filet mignon is served with this sauce.

It is prepared by adding tarragon grass and a little glance de viande to the hollandaise sauce we make. It is served on steaks.

2-3 egg yolks 0,55 lbs butter 2 tablespoons of water 1 tablespoon of vinegar 5-6 crushed black peppers 1-2 drops of lemon Salt The oil is melted in a suitable pan without burning. On the other hand, vinegar, salt, pepper, vinegar are boiled until they are reduced by half. Heat resistant sauce is filtered into the container to be made. When it cools down a bit, add the egg yolks and whisk well. It is thickened in Ben-Mari, which is not very hot (eggs and butter should be at the same temperature). When the sauce comes to a consistency, the oil is added little by little (from the parts without residue). It is whisked continuously. The process is continued until all the oil is used up. If the sauce is spoiled, a little cold water is added.  

  135 lbs spanish sauce 135 lbs brown stock 1 pack garnish On medium low heat, mix brown stock sauce, espagnole sauce and garnish. Bring to a boil, reduce heat and simmer until liquid is reduced by half, about 1.5 hours. filter more.  

8,81 lbs of beef marrow bone cut into 1,96 inches pieces 6,61 lbs of beef marrow bone cut into 1,96 inches pieces 16,90 oz tomato paste   4 cups chopped onions   2 cups chopped carrots   2 cups chopped celery   4 cups of red wine 1 coffee cup garnish   Salt and pepper   4 large glasses of water     Preheat the oven to 446 F. Put the bones in a pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, mix the onions, carrots and celery. Put the vegetables on the bones and return to the oven. Fry for 30 minutes. Remove from oven and drain any oil. Put the frying pan on the stove and use a wooden spoon to fry the bottom of the pan and add red wine for better browning. Put everything in a large pot. Add the garnish and season with salt and seasoning. Add water. When it comes to the boiling level, reduce the heat, but since the boiling time is four hours, add water as you reduce the water. When the boil

  0,78 lbs mushrooms 3 tablespoons of butter 1.5 teaspoons of salt 1.5 teaspoons of black pepper For the bechamel sauce: 2 tablespoons of butter 1 tablespoon of flour 2 cups boiling milk 1 teaspoon of salt 1/2 teaspoon of black pepper 1/2 teaspoon grated nutmeg Wash and drain the mushrooms in plenty of water. Cut the large ones into four and the medium ones in half. Leave the little ones whole. Heat the butter in a skillet over medium heat. When the oil is hot, add the salt and pepper, then add the mushrooms and mix them frequently to kill them. Transfer the mushrooms from the pan to a colander into a separate bowl. Take the pan off the heat. Prepare the bechamel sauce in another bowl. For this, melt the butter over medium heat. When the oil starts to heat up, add the flour and mix it with a whisk for a minute or two to kill the flour. Without interrupting stirring, add the boiling milk and cook for another 5 minutes. Take the saucepan off the heat and add salt

1,10 lbs  mutton breast 2 onions 2 carrots 2 small celery 1 leek 1.5 handfuls of dried beans 1 pinch macaroni stick 1 handful of chickpeas 1.5 spoons of oil 1 tablespoon of tomato paste 1 tablespoon of flour Chickpeas and beans are soaked overnight. The next day it is boiled for half an hour. Diced meat, ring-shaped onions and oil are put in a pot and all are roasted without frying. Add flour and tomato paste. Once mixed with these, 15-16 glasses of hot water are added. Beans and chickpeas are thrown and cooked on a low fire. On the one hand, the vegetables are sorted and washed. It is put into the soup meat and salt is thrown. When the vegetables are cooked, they are added in small pieces. After the black pepper is thrown, the pasta is expected to be cooked and the soup is taken from the fire.   ENJOY YOUR MEAL