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
- 6 Big tomatoes - Dried bread - Olive oil - 1 Garlic clove - Eggs - Prosciutto
- 1 Big onion - 1 Courgette - 1 Eggplant - 4 Big tomatoes or 1 tomato puree can (Mutti) - 2 Garlic cloves - Salt, pepper - Olive oil - 3 Bay leaves
- 5 Big white onions - 1 Chicken stock (1 liter) - Garlic (optionnal) - Bread
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
- Onions - Garlic - Coconut cream - Curry powder - Chicken drumsticks or thighs
