For 10~12 Vol-au-vents - 60 g of Flour - 60 g of Butter - 1 Onion - 1 Carrot - 600 g of Veal shoulder - 1 Bouquet garni - 500 g of Porcini mushrooms - 25 cl of White wine - 25 cl of Milk - 1 L of Chicken broth - 10 cl of Cream - 3 Egg yolks - 12 Puff pastry vol-au-vents - Nutmeg - Salt - Pepper
- 1 Tuna can - 1 Creamy cheese (like Philadelphina) - 1/2 Lemon - Salt - Pepper - 1/4 Shallots finely chopped - Chives finely chopped
For ~ 30 Gyozas - 30 gyoza wrappers - 500 grams of ground meat (beef or pork) - 3 cloves of garlic - 4 cm of ginger - 1 carrot or Chinese cabbage - 5 spring onions - 3 tablespoons soy sauce - 1.5 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon corn starch
- 2 onions - 2 bell peppers - 2 cloves of garlic - 2 large tomatoes - 20 cl (200 ml) of wine - 2 chicken legs
- 1 rooster (about 3 kg), cut into pieces - 1 tablespoon of flour - 3 tablespoons of oil - 5 cl (50 ml) of cognac - 50 cl (500 ml) of veal stock - 1 tablespoon of pepper - 2 carrots, sliced - 1 onion, minced - 250 g of bacon bits - 1 bottle of full-bodied red wine - 250 g of button mushrooms - 2 cloves of garlic - 1 bouquet garni (herb bundle) - Salt - Pepper
- 4 chicken thighs - 1 onion, sliced - 2 tomatoes, peeled, seeded, and diced - 1 teaspoon of four-spice blend - 1 can of chickpeas - 2 cloves of garlic, minced - 1 teaspoon of paprika - 1 teaspoon of cinnamon - 1 teaspoon of cumin - 1 teaspoon of saffron - 1/2 teaspoon of ginger - 1 cup of boiling water with 2 chicken bouillon cubes - 1 lemon, peeled and roughly diced - 3 tablespoons of honey - 100 g of raisins - pepper - salt
- 250 g of Arborio rice for risotto - 2 chicken cutlets - 200 g of mushrooms - 1 shallot - 2 chicken bouillon cubes (1 liter) - 10 cl of semi-thick fresh cream (18 or 20% fat) - Parmesan - Salt, pepper
- Onions - Garlic - Coconut cream - Curry powder - Chicken drumsticks or thighs
