Meat-Stuffed Potato Croquettes

Source: Kroket Kentang by AG's Food with slight modification



Ingredients for the mashed potato:

• 500 grm mashed potatoes
• 1 egg yoks
• Salt and pepper to taste
• Vegetable oil for cooking

Ingredients for the filling:

• 1 small onion chopped
• 2 cloves of garlic, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 carrot, diced
• 200g minced meat or chicken
• 1 green onion chopped
• oil for saute
• 1 tbs of flour mixed with 2 tbs of water

Coating:

• 1 white egg
• bread crumb

Direction:

• In a bowl, mix the ingredients with mashed potatoes
• Saute the onion and the garlic for 1 minute
• Add the carrot
• Add the green onion and the mixture of flour and water
• Mix well and set aside
• Take 1 tbs of mashed potatoes, add the filling, cover it and form an oval
• Put each croquette in white egg then breadcrumbs
• Rest in the refrigerator for 20 minutes (optional)
• Deep fry until golden brown
• Serve with chili sauce

Cheese Fondue

This is the recipe of cheese fondue from Savoy, my hubby's hometown. It's a variation of Swiss cheese fondue.

Ingredients (for 6 personnes) :

- 400 g Comté cheese grated

- 400 g Beaufort cheese grated

- 400 g Emmenthal cheese grated

(estimate 200g of cheese per person)

- 2 baguettes cut into cubes for dipping

- 30 cl dry white wine

- 1 tsp nutmeg grated

- 1 tsp cornflour

- 1 tbs kirsch

- 1 clove garlic

- pepper to taste

- 1 egg

Direction:

1. Rub the inside of the fondue pot with the halves of garlic

2. Add the wine to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time

3. Blend kirsch with the cornflour. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn

4. Season well with freshly ground black pepper and grated nutmeg to taste, then carry over to the table and place immediately over the fondue burner. Eat immediately by dipping with bread cubes.

Lemon cake with coconut

Source : Cake au citron vert et à la noix de coco (Recette express edition Marabout)


For 8 persons
Ingredients
150g soft butter
150g sugar
2 tsp green lemon zest
2 eggs
55g crystallized ginger chopped
215g self raising flour
45g coconut flakes
185 ml milk
Lemon slices for decoration

Instructions:

1. Preheat the oven at 180°C. Greased the loaf pan. Mix the butter, sugar and lemon zest with an electric mixer until creamy.
2. Add the eggs one by one, then add the ginger. Keep mixing in low speed and fold in the flour, coconut flakes. Add the milk little by little. Pour the mixture in a loaf pan and cook for 50 minutes.
3. Let it cool 5 minutes. Serve with lemon slices.

Oxtail (fried) Soup

Source: Sop Buntut (modified) - Masakan Indonesia, Yasa Boga

Ingredients
1 kg oxtail
1/2 tbs ginger chopped
1/2 pc nutmeg, crushed
2 pc cloves
1 spring onion
Cooking oil
200g carrot, sliced
250g potatoes, sliced
salt to taste
2 cloves of garlic, crushed for oxtail marinate.

garnish
fried shallot, spring onion, celery, tomato chopped all

Spice (ground together)
6 shallots
3 cloves of garlic
1 tsp ground pepper

Direction:
Put the oxtail, ginger, nutmeg, cloves, spring onion in a pressure cooker, cover with water and cook for about 35 minutes.
Drain the oxtail and keep only 1 1/2 liter of the broth.
Marinate oxtail with salt and garlic for about 1/2 hour then fry it.
In a pan, saute the spices then add to the broth, add potatoes and carrot and let it simmer until the vegetables are tender.
Serve the fried oxtail with a bowl of broth garnished with fried shallot, spring onion, tomato and celery.

Green bean curry

Source: Gulai Buncis - Masakan Indonesia, Yasa Boga

Ingredients
350g green bean
350cc coconut milk
1 salam leave
1 lemon grass
1 cm galanga
cooking oil

Spice (ground together)
3 pc candlenuts
1/2 tsp tumeric
1 tsp ginger
1/4 tsp klabet
5 shallots
2 cloves garlic
1 tsp ground pepper
salt to taste

Directions:
Saute the green bean then set aside
Saute in medium heat, the spices, salam leave, lemon grass and galanga, add the coconut milk until it comes to simmer
Add the green bean and let simmer until the vegetable is tender.

Javanese Style Fried Noodle

Source: Mi Goreng Jawa - Masakan Indonesia, Yasa Boga

Ingredients
250g egg noodle, let in hot water until soften then drain.
100g bean sprouts
chopped cabbage
2 spring onion, chopped
1 celery, chopped

2 tbs fried shallot
100g shrimp
150g chicken or meat, chopped
3 tbs sweet soy sauce
150 cc broth
cooking oil

Spice (ground together)
3 pc candlenuts
3 cloves garlic
1 tsp ground pepper
1/2 tsp salt

Directions:

• Heat oil, saute the groun spices, add the meat/chicken and the shrimp until brown, add the broth, add soy sauce, cabbage, noodle and the spring onion.
• Add the bean sprouts, stir well until the broth reduced.
• Serve with fried shallot and chips

Kaastengels

Ingredients:
350g butter
4 egg yolks
250g cheese (old edam)
400g flour

For garnish:
1 egg yolk
grated cheese

Directions:

1. Mix butter with a mixer then add the grated cheese and the egg yolks
2. Begin kneading the mixture together with flour
3. Put the dough in the refrigerator for about 1 hour
4. Roll the dough and cut into a small rectagles about 1x3cm
5. Pre-heat the oven to 160°C
6. Brush each one with the egg yolk and sprinkle with grated cheese
7. Bake until golden brown for about 20 minutes