Meatloaf, traditional style

Meatloaf, traditional style

2/6 cup shredded old bread 1/3 cup milk
500 gram ground beef with fat
2 large eggs, lightiy beaten
1 teaspoon salt
¼ teaspoon black pepper
1 cup ham,finely chopped
½ cup provolone, finely chopped
¼ cup fine bread crumbs
3 gard-bolked eggs

1.preheat oven to 180 c oil a 9 inches baking pan. Soak bread with 1/3 cup of milk and let stand for 10 minutes.
2.add beef, beaten eggs, salt, pepper, ham and cheese to bread mixture and mix with your hands until combined.
3.scatter bread crumbs on a wax paper in 4*8 inches rectangle shape.spread half of beef mixture on top of the bread crumbs. Arrange the hard-boiled eggs, lingthwise, in a row down the middle of the beef mixture. Cover the eggs with the other half of the beef mixture. Form the meatloaf with your hand.
4.transfer the meatloaf from wax paper to the baking pan. Sprinkle the top and sides of the meatloaf with breadcrumbs.5.bake in the preheated oven for 50-60 minutes. Let stand 10 minutes before serving with salad and bread.

Mixed meatballs with braised fennels and carrots

Mixed meatballs with braised fennels and carrots
1 cup cocken stock
¼ cup old bread without crust
½ cup green olives
1 clove garlic
1 egg
2 tablespoons chopped parsley
200 gram ground pork
200 gram ground beef
3 tablespoons olive oil
2 fennels
2 carrots
1 tablespoon cornstarch

salt and pepper

1.heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes
2.chop one-third of olives and half the rest lengthwise and set aside.
3.blend the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add chpped parsley and mix well.
4.add ground meats and mix with bread mixture until cprporate. Rest the meat mixture in the fridge for 30 minutes.
5.preheat the broiler. Line the baking sheet with aluminum foil and brushed the surface with oil. Make small meatballs and line on the sheet. Place the sheet 4-6 inches below the heat source. Keep turning the balls th achieve consisten doneness and color.
6.cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and slice into 1/3 inch thick.
7.grill the fennel both sides on the hot skillet with a little oil until nicely brown.set aside.
8.cut the carrots diagonally ond saute with a little oil until nicely brown. Add the fennels, meatballs and the chicken stock. Seasoon with salt and pepper. Simmer covered for 20 minutes.
9.dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan and let boil. When the sauce thicken, remove from heat and serve with reserved olives and sprinkle with parsley.

Mixed meatballs with braised fennels and carrots

Mixed meatballs with braised fennels and carrots
1 cup chicken stock
¼ cup old bread without crust
½ cup green olives
1 clove garlic
1 egg
2 tablespoons chopped parsley
200 gram ground pork
200 gram ground beef
3 tablespoons olive oil
2 fennels
2 carrots
1 tablespoon cornstarch
salt and pepper

1. heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes
2. chop one-third of olives and half the rest lengthwise and set aside.
3. Blend the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add
chopped parsley and mix well.
4. Add ground meats and mix with bread mixture until corporate. Rest the meat mixture in
the Fridge for 30 minutes.
5. preheat the broiler. Line the baking sheet with aluminum fall and brushed the surface with
oil make small meatballs and line on the sheet. Place the sheet 4-6 inches below the heat
source. Keep turning the balls to achieve consistent doneness and color.
6. cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and
sliced into 1/3 inch thick.
7. Grill the fennel both sides on the hot skillet with a little oil until nicely brown. Set aside.
8. Cut the carrots diagonally and saute with a little oil until nicely brown. Add the fennels,
meatballs and the chicken stock. Season with salt and pepper. Simmer covered for 20
minutes.Dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan
and let boill. When the sauce thicken, remove from heat and serve with reserved olives nd
sprinkle with parsley.

Roast rainbow jrout with herbs

Roast rainbow jrout with herbs
1 rainbow trout
2 cloves garlic, finely sliced
¼ cup olive oil
2 sprigs thyme
2 sprigs rosemary
2 slices bacon, sliced
1 potato
1 tablespoon unsalted butter
150 gram blanched spinach
50 gram almond flakes
1 clove garlic, chopped
pepper, salt

1. clean the fish well and pat dry. Sprinkle with salt and butter.
2. saute sliced garlic and bacon with olive oil until soft. Transfer to a clean plate.
3. with the same slillet, add olive oil and sear the trout until golden brown on each side. Place

on a serving dish.put bacon, garlic, thyme and rosemary on top and pour some
left over oli over the fish. Bake for about 10 mimute in an over at 300-350 Fsaute spinach

with chopped garlic. Season with salt and pepper. Place on the side of the fish, with

almond flakeds. Serve the fish with hot boiled potato.

Crepe a la mer

Crepe a la mer

Ingredients:
1 cup flour
½ tsp salt
2 tbsp sugar
2 eggs,beaten
1 cup milk
stuffungs
4 scallops
4 mussels
4 shrimps
4 pcs fillet of sole
bechamel sauce
½ cup butter
¾ cup flour
3 cups milk
2 bay leaves
1 tablespoon paprika
salt and pepper

direction:

1. sift flour together with salt and sugar, make a crater in the middle of the flour and pour beaten eggs in. use fork to slowly blend in the mixture from the edge to the center. gradually add milk and ¼ cup water to the mixture, stir until all are incorporated. Add liqueur at this stage, if desired. Strain the batter and keep chill in the fridge for 20-30 minutes.
2. melt butter in the pan on medium heat. ladle the batter into the pan. Hold the pan’s handle and use your wrist to spread the batter evenly across the pan. Turn the crepe, when holes started to surface on the crepe. Stack the crepes on a plate when the crepe turend yellow.
3. prepare the bechamel sauce by put the bay leaves in a pot of milk nd let boil. Reduce the heat and let simmer.
4. stirring butter and flour in a sauce pan, 1-2 minutes. Gradually stir in the hot milk using a whisker until the sauce thicken and no lumps. Season with salt, pepper and paprika. This sauce can be done one day in advance and keep in the fridge.
5. before serving, heat the white sauce until boiling. Spoon the stuffing in the middle of the crepe. Fold the crepe twice to form a wedge. Spoon the white sauce around the crepe and serve. Sprinkle over the crepe with paprika.

Fish steak with onion, capers and lemon

Fish steak with onion, capers and lemon
3 tablespoons olive oil
1 onion
3tablespoons unsalted butter
½ teaspoon freshly ground black pepper
3 tablespoons capers
2 ½ tablespoons lime juice
4 filets of fish with skin
¾ teaspoon salt
2 tablespoons chopped fresh flat leaf parsley

direction:

1. cut onion lengthwise in halves and slice crosswise into fine strips. Sautee the onion with hot olive
oil till they become dark yellow, about 6 minutes. Add 3 tablespoons water and simmer until the onion softened.
2. add butter, coarsely chopped capers and lime juice into the onion sauce. Remove from heat and
place in a warm place.
3. Rinse the fish filets well with plenty of water, pad dry with kitchen towel. Marinate the filets with olive oil, salt and pepper. Place the filets, skin sides down on the oven rack. Place in the broiler 5 inches below the heat until cooked, about 6-8 minutes
4. Place the fish filets on a warm plate with onion, capers and sauce on top. Sprinkle with chopped parsley

Chilled kani hiya-yako

Chilled kani hiya-yako
Ingredient:
½ cup shredded kani supreme(crab stick)
1 teaspoon wasabio wasabio wasabi paste
1 pc soft tofu
½ cup bonito fish stock
2 tablespoons fish sauce
1 ½ tablespoon palm sugar
2 tablespoons lime juice
1 teaspoon sesame oil2 tablespoons finely sliced spring onion vegetable oil for frying

direction:
1. prepare sauce by mixing bonito fish stock, fish sauce, palm sugar, lime juice, sesame oil and wasabio wasabi paste and stir well.
2. Heat pan, add oil and deep fry shredded kani supreme(crab stick) until crispy and leave to drain.Place tofu in a bowl, pour prepared sauce on tofu and top with deep fried shredded kani supreme(crab stick) and spring onion before serving.

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