- 500g Pork sausages - 1 Flaky pastry - Mustard - 1 Egg yolk
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
- 900g Pork belly - 80ml cup soy sauce or substitute coconut aminos - 3 Tablespoons honey - 2 Tablespoons sesame oil - 1 Tablespoon rice vinegar or substitute apple cider vinegar - 4 cloves garlic about 2 Tablespoons minced - 1 Tablespoon sriracha or substitute any other hot sauce - 1/2 teaspoon smoked paprika - 1/4 teaspoon salt - 1/4 teaspoon 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
- Beef for bourguignon 1.5 kg - Bacon bits 200 g - Butter 60 g - Small onions 10 - Carrot 2 - Garlic 2 cloves - Flour 60 g - Red wine (Burgundy) 50 cl - Beef broth (2 beef bouillon cubes for 50 cl) - Mushrooms 250 g - 1 Bouquet garni - Salt - Pepper
