Free recipes

Ingredients:

300 ml milk
300 ml light cream
55 g butter
40 g all-purpose flour
3 cloves
2 bay leaves
1 onion
1/4 tsp nutmeg
Salt and pepper

Preparing:

Pour the milk into a pan with the bay leaves.
Press cloves into the onion, add to the milk and bring to the boil.
Remove from heat and set aside.
Strain the milk into a pitcher and rinse the pan.

Melt the butter in the pan, stir in the flour and cook for 1 minute.
Remove from heat and gradually pour in the milk, stirring constantly.
Cook the sauce for 3 minutes, stirring, then pour in the cream and bring to the boil.
Remove from heat and season with nutmeg, salt and pepper.

Ingredients:

6 fish fillets, in pieces
2 potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1 clove
3/4 liter milk
1/2 bar butter
1/2 tbsp chicken consommé
Salt and pepper

Preparing:

Fry the onion and potatoes in butter.
Add half of the fish pieces, cloves, consommé and 3/4 l of water.
Cook over medium heat, and remove from heat.

Liquefy this with milk and return to the heat.
Season with salt and pepper, add the carrots and mix.
Add the remaining fish and serve.

Ingredients:

1 l vegetable broth
350 g broccoli
350 g potatoes, diced
1 leek, sliced
1 celery stalk, sliced
1 garlic clove minced
1 bay leaf
Salt and pepper

Preparing:

Separate broccoli and cut stems thicker.
Simmer for 15 minutes stems with the leek, celery, garlic, potatoes, bay leaf and vegetable broth.
Add broccoli, let boil and cook for 5 more minutes over low heat.
Aside from heat and allow to cool.

Remove the bay leaf and liquefy soup.
Place the soup in the fire again, season with salt and pepper and serve.

Ingredients:

1 kg jumbo shrimps
1/4 kg gouda or swiss cheese, chopped
150 g butter
1 cup shrimp broth
1 cup cream
3/4 cup flour
1/4 cup chopped nuts
1/4 cup Peruvian yellow hot sauce
1/4 cup white wine
3 eggs
2 tomatoes, chopped
1 onion, chopped
1 garlic clove, crushed
1 tbsp paprika
Salt y pepper

Preparing:

Cook the onion, garlic and nuts with the butter.
Add the paprika, hot sauce and tomato and cook for 5 minutes.
Add flour and cook for 3 more minutes.
Add the white wine and shrimp broth and season to taste.
Add shrimps and cook for 3 minutes.
Add the cheese and cream.

Ingredients:

500 grams noodles
150 grams ham
60 grams grated Parmesan cheese
50 g butter
2 tied fresh asparagus
1 1/2 cup cream
1 tbsp chopped parsley
1 tbsp chopped fresh basil
Salt and pepper

Preparing:

Cook noodles in plenty of water with salt.

Cut the tough part of asparagus.
Cook them in salted water for 8 minutes, drain them and cut them into pieces.

Fry the ham in butter, add asparagus and cook for 2 minutes.
Add the parsley, basil, cream, salt and pepper.
Allow to boil over a low heat for 10 minutes.

Pour the sauce over the noodles and serve.

Ingredients:

2 liters coffee
1/2 cup chocolate powder
1 cup cream
1 tbsp sugar
1 cinnamon slit, in halves

Preparing:

Cook coffee along with chocolate and cinnamon for 2 hours, with a lid.

Beat the cream with the sugar until soft peaks forms.
Serve coffee with whipped cream.

Ingredients:

100 g penne rigate, cooked according to instructions
50 g fontina cheese, diced
20 g butter
20 g walnuts, chopped
4 ounces cream

Preparation:

Melt the butter with fontina cheese in a frying pan.
Add the cream, salt and let it reduce.
Toast the walnuts in the oven.
Serve pasta with the sauce and walnuts.

Ingredients:

1 large potato, peeled and minced
1 apple, peeled and minced
1 lemon
1/2 celery stalk
2 tbsp mayonnaise
1 tbsp cream
1 tbsp raisins
Salt and pepper

Preparing:

Cook potatoes in water and drain.
Add lemon juice to apple.
Mix all ingredients together and serve.

Ingredients:

200 g Emmentaler cheese, shredded
30 g cream
1 egg
4 slices bread
1 pinch paprika
Salt and pepper

Preparing:

Mix the cheese with the cream, egg, paprika, salt and pepper.
Spread over the bread.
Bake at 200ºC (400ºF) for 5 minutes.

Ingredients:

150 grams veal loin, sliced
50 g  gorgonzola cheese
50 g flour
1/2 cup cream
1/4 cup meat fund
Salt and pepper

Preparing:

Season the veal and pass it by the flour.
Fry the loin in a pan with hot olive oil and set aside.

Add in the same pan, 1 tbsp butter and gorgonzola cheese.
Incorporate the merits of meat, cream, salt and pepper.
Add veal loins and let thicken slightly.