Ingrediënts based on ± 20 guests for supper
(when 35 guests show up add lots of bread).
20 big potatoes cut into wedges
oil
red paprika powder
salt, pepper, garlic powder
Mix & toss until potatoes have a slightly red 'dust'
roast on very high in oven (220°) for one hour.
20 potatoes
8 courgettes
5 carrots
2 large onions
all grated.
Squeeze out liquid. Add salt, pepper, 4 tablespoon (heaped) mayo
and 4 tablespoons (heaped) fromage blanc. Mix + half a cup of flour.
Form egg-shaped balls and fry in frying pan until golden brown.
1 and a half cup of fromage blanc
3 cloves garlic
salt, pepper
2 tablespoons chopped fennel.
Mix.
PASTA WITH BEET AND CARAMELIZED ONION
6 large beets, cooked
4 onions, chopped
blue cheese, 350 grams
Fromage blanc, half a cup
2 cloves garlic
salt, pepper
Fry onions slowly until deep brown. Cube the beets and reserve any beet liquid. Put the garlic and the beets into onions and salt, pepper, blue cheese and fromage blanc and add a little water until sauce is purple. Mix with pasta.
RATATOUILLE-STUFFED COURGETTES
8 courgettes
2 tomatoes
3-4 eggplants (aubergines)
2 paprikas
1 large onion
cheese, grated
garlic 2 cloves
sherry ¼ cup
1 tablespoon sugar
salt, pepper
fresh oregano
ketchup or tomato paste
Cut courgettes in slices of ca. 1 centimeter. Hollow them open, not right through. Place on (oiled) baking pan. Cook fairly high (200 c.) 5 – 10 minutes in the oven.
Stuffing: very small dices of all tomatos, paprikas, eggplants, onions and garlic. Cook in a large pot until rataouille-ish. Add sugar, sherry, salt pepper oregano and ketchup or tomato paste.
Pull courgettes out of the oven and stuff. Top off with grated cheese and return to over for ca. 10 minutes.
cucumber, 1 large
6 tomatoes
4 cloves of garlic
1 medium sized onion
lots of parsley and mint
½ cup olive oil
juice of 4 lemons
salt, pepper
1 kg. couscous
Cook couscous. Finely dice cucumber, tomato, onion, garlic. Coarsely chop herbs. Mix it all together with olive oil, lemon juice, salt, pepper.
4 large heads of cauliflower
2 jars of tomato sauce (tomato frito)
2 heaping tablespoons of cuminpowder
3 cloves of garlic
6 tomatos
salt, pepper
Cut the cauliflower in flowers. Fry in 1 cm. oil until very dark brown & crispy. Set aside and cut tomatos into slices. Fry those too.
Set the cauliflowers and tomatos in a roasting (oven) pan, discard most of the oil except just a little bit in which you cook the garlic.
Add tomato sauce and cumin, salt and pepper. Pour over cauliflower and finish in oven (medium high) for 10-15 minutes.
Lentils (pot/can)
Chick peas (pot/can)
Green beans (freshl, cooked)
White beans (pot/can)
Medium sized onion
medium sized paprika
3 cloves of garlic
Fresh oregano and basil
Salt, pepper
Olive oil
White wine vinager
Lemon juiz
Small dice pepper and onion + mix with the other ingredients.
20 large potatoes
a basket of spinach
1 medium sized onion
lots of curry powder
tablespoon of ground cumin
bunch of koreander
1 thumbsized piece of fresh ginger
3 cloves of garlic
2 tablespoons of butter
1 tin of yoghurt (small, french sized tin)
salt and pepper
Cube the potatoes (don't peel them if the skin is thin) and cook 3 quarters. Drain and set aside.
Melt some butter. Saute the garlic and ginger and onions until soft. Put the potatoes back in with a touch of water, tomato sauce, curry powder, cumin powder, salt, pepper. At the last minute add spinach, koreander, yoghurt.
WHITE WINE POACHED APPLES WITH CHOCOLATE HAZELNUT
2 liters of white wine
1 liter of water
2 bay leaves
5 cloves
3 tablespoons of cinnamon
a little bit of black pepper
1 cup of sugar
20 apples, peeled and cored
Sauce:
Chocolate hazelnut spead
½ cup of water
Mix all ingredients and bring the poaching liquid to simmer (not boil) and add the apples and poach until tender.
In a separate pot mix half a cup of water and half a cup of chocolate hazelnut spread. Put apples on a plate and pour sauce.
20 potatoes
20 carrots
5 cloves of garlic
½ cup of fromage blanc
3 tablespoons of butter
salt, pepper
3 heaped tablespoons of musterd (a l'ancienne)
Peel and cook diced carrots and potatoes with garlic. Mash and mix.
6 cans of corn
1 medium onion
1 large paprika
salt, pepper
1 bunch of fresh koreander
2 dried chillies
1 heaped teaspoon of cumin powder
2 cloves of garlic
white wine vineger
Medium-dice onion, paprika and chillies. Chop garlic and koreander. Mix.
2 tablespoons of tahini
1 tablespoon of olive oil
salt, pepper
juiz of one lemon
2 cloves of garlic
Mix and add a little water to fill it out.
8 big courgettes
2 cups of flour
salt, pepper
italian herbs
2 eggs
¼ cup of water
tomato sauce (2 jars)
grated cheese
Slice courgettes (1/2 cm. thick). Mix salt, pepper, herbs and flour together in one bowl and in anothor bowl mix water and eggs and beat.
Dip courgette slices in flour, then in eggmix, then in flour again. Fry until golden brown.
Place in oven pan. Top with tomato sauce and grated cheese. Put under grill until cheese is melted.
Mas de la Fargassa, Montalba,
66110 Amélie les Bains, FRANCE.
Tel. 00 33 (0) 468390115 or 00 33 (0) 468397896.
Cell phone 0616930273 or 0628344554
E-mail Jeroen or
Madhu
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