• Preparation time: 10mins
• Cooking time: 40mins
• To serve 7

Ingredients

1. Butter – 80 gm
2. Water – 1 ¼ cup
3. Sifted maida – 180 gm
4. Eggs – 4
5. Vanilla essence – ¼ tsp

Filling

1. Milkmaid – ½ tin
2. Corn flour – 2 tbsp
3. Milk – 1 ¼ cup
4. Egg yolk – 1
5. Butter – ½ tsp
6. Vanilla essence – ¼ tsp

Method

1. Lightly grease a baking tray. Heat oven to 200c
2. Place water and butter in a saucepan. Heat till butter melts and water is boiling. Reduce heat and add maida all at once. Beat well until mixture leaves the sides of saucepan and forms into a ball. Remove from fire. Cool for 2 to 3 mins.
3. Beat eggs lightly and add gradually to cooled paste. Add essence and beat well.
4. Place small spoonfuls of pastry onto baking tray. Bake for 30 to 35 mins at 200c or until golden brown. Cool.

For filling

1. Mix together milkmaid and milk. Make a paste of corn flour in little milk.
2. Heat milk to boil. Add corn flour paste and cook over low heat, stirring constantly until custard is fairly thick. Stir in egg yolk, butter and essence. Cool, stirring occasionally to prevent a skin forming.
3. Slit the cream puffs and fill with the cooled custard. Serve.

• 2 lbs cream cheese
• 1 cup chopped macadamia nuts
• 1 cup sugar
• 1 1/2 cups drained pineapple
• 1 lb halved pecans
• 1 tbsp Tabasco
  
• 1 cup brown sugar
• 1/4 cup honey

Dip Method

Add all ingredients to a robocoupe or processor and pulse until blended

Pecan Method

1) Use a medium saute pan and place on medium heat.

2) Add pecans and toss in pan for 3-5 minutes without letting them burn.

3) Add the brown sugar and honey and pour the Tabasco on top.

4) Watch very closely because when the brown sugar starts to melt, you need to keep tossing it so it won't burn.

5) When the brown sugar has completely melted, remove the pecans from the heat and place on an oiled pan and put into fridge.

6) You can also serve the pecans warm after they have solidified.

7) Drizzle them on top of the dip for a lovely garnish.

• 6 pork cutlets
• Salt
• Grounded pepper
• 6 spoons of oil
• 2 cubes of cheese
• 2 spoons of acid cream
• 6 shucks of garlic

Method

1. Crimp the meat a bit

2. Mix oil with salt and pepper

3. Spread the mix on cutlets and leave them alone for at least 2 hours

4. Heat the dry pan and roast cutlets on it from both sides

5. Add water and stew them until they are soft

6. Mix cheese with cream, add mashed garlic, salt and pepper

7. Mix the cream until it is fluent and slush it onto prepared cutlets

8. Enjoy this tasty meal

Servings: 4 quarts or 10-12 servings

Ingredients

• 3 cups 1/2 inch peeled diced red or russett potatoes
• 1 pork shoulder ham with bone, smoked but not honey or maple cured
• 2 quarts ham stock or chicken broth (see ham stock recipe below)
• 4 oz butter
• 1/2 cup flour
• 1/2 cup minced onion
• 1 cup minced cerlery
• 2 tablespoons garlic
• 3 cups light cream
• 2 teaspoons ground black pepper
• 3 bay leaves
• 3 teaspoons dry dill weed
• salt

Method: Ham Stock

1. Remove bone from pork shoulder and place in 3 quart pot filled with water.  Some meat should be left on the bone. 
2. Add a generous amount of salt and 3 cups of the diced ham to the water. 
3. Bring to a boil and then simmer on low heat for at least two hours.  Water may need to be added periodically.

Method: Soup

1. In a 4 or 6 quart pot, add potatoes, ham stock (with meat and bone) or chicken broth, bay leaves and remaining 2 cups of ham. 
2.  Bring to a gentle boil, then lower heat and simmer until potatoes are tender.
3. In another pot, melt butter and saute the onion, celery, and garlic until the onions become transparent. 
4. Add the flour to this mixture to make a roux. 
5. Cook this over very low heat for a few minutes. 
6. Add this to the other pot and stir until blended.  Soup will be much thicker now.
7. Add light cream, black pepper, and dill and continue simmering.  More water or broth may be added if thinner soup is desired. 

Serve with saltines or fresh-baked bread.

• 1 store-bought 9-inch graham cracker pie shell
• 1 egg white, beaten
• 1 cup whipping cream
• 1 8-oz. package of cream cheese, softened
• 1 10-oz. jar raspberry (or blueberry, strawberry, etc.) jam
• Fresh raspberries, lemon zest, or mint leaves (optional, for garnish)

Method:

1. Preheat oven to 375 degrees F.  Brush pie shell with beaten egg white.  Bake for 5 min. and cool on wire rack.
2. In medium bowl, beat whipping cream on medium-high speed with an electric mixer until stiff peaks form.  Set aside.
3. In large bowl, beat cream cheese with electric mixer on medium-high speed until smooth.  Add raspberry jam.  Beat on low speed until just combined.  Fold in whipping cream.  Spoon mixture into pie shell.  Cover and freeze for 4 to 24 hours (or until firm).  When ready to serve, garnish with raspberries, lemon zest, and/or mint.

• 150g of pork shoulder
• 150g of beef
• 250g of sour cabbage
• 200ml of juice from sour cabbage
• Salt
• Grounded pepper
• 1 onion
• 2 shucks of garlic
• 50g of dried mushrooms
• Marjoram
• 100g of smoked sausage
• Acid cream

Method:

1. Cut the beef and put it into a bowl
2. Seal it with cabbage juice and add about 1.5l of water
3. Boil it for about 20minutes
4. Add pork and let it boil for some more time
5. Add cabbage, skinned onion (in one piece, do not cut it to pieces), mashed garlic and mushrooms
6. Add salt and pepper
7. About 15 minutes before it's done, add sausage which you have cut to circles
8. When it's done, spice it with marjoram
9. Add cream to every portion before eating
10. Enjoy this tasty soup

• 750ml of water
• 200g of older bread
• Salt
• Caraway-seeds
• 250ml of acid milk or cream
• 1 smaller onion
• 40g of butter
• 1 egg

Method:

1. Rip the break into smaller pieces
2. Put it into salt water and let it boil
3. Add 1-2 tea spoons of caraway-seeds
4. Wait until the bread is sodden
5. Beat the egg with milk (cream)
6. Mix it with soup
7. Add butter and salt
8. Cut the onion into little pieces, roast it and add it into a soup
9. Enjoy this tasty soup

• 200g of sterilized peas
• 2-3 spoons of cream
• 200ml of milk
• 1 spoons of butter
• 2 spoons of flour
• 300ml of water
• ½ of cube of chicken stock

Method

1. Put peas, milk and cream into mixer
2. Let the mixer do its work
3. Put butter into a bowl and let it melt
4. Add flour and roast it for a while
5. Seal it with water and mix it
6. Add peas mix and stock and mix it all
7. Let it boil for about 5 minutes
8. You can add a fist full of intact peas
9. Enjoy this tasty soup, with or without pieces of roasted bread

Ingredients

• 1 cup sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Method

Mix sour cream, sugar and vanilla extract in bowl.

Serve with scones. This is a good recipe for afternoon tea.

• 150g of vegetable mix
• Butter
• 4-5 potatoes
• 200ml of milk
• 100ml of cream
• 50-70g of molten cheese
• 1 spoon of flour
• Salt

Method

1. Put the butter into a cooker
2. Add vegetable (frozen or fresh cut to the pieces)
3. Add a bit of salt
4. Cover the cooker and let it stew for a while
5. Seal it with 1l of water
6. Add potatoes cut to a small cubes and let it boil until potatoes are soft
7. Put milk, cream, cheese and flour into a mixer and mix it until it becomes foamy
8. Add the mix into a soup
9. Wait until it reaches boiling point and take it off the cook-stove
10. Enjoy this tasty soup