GRILL RIBS OF ZURICOISE

MATERIALS:

1. Beef rib bones are still there
2. Onion
3. Garlic
4. Ketchup
5. Chilli sauce
6. Soy sauce
7. Rosemarry
8. Bay leaves
9. Oregano
10. Salt
11. Sugar
12. Powdered Seasonings

Method:

1. Saute garlic until fragrant and then enter the onions and cook until wilted.
2. Enter rosemarry, bay leaves and oregano, and cook until fragrant
3. enter the chili sauce, tomato sauce and soy sauce, mix well
     and cook until boiling.
4. Enter the beef ribs, and cook until the color changes and issue stock.
5. Add hot water and cook until done / ribs become tender or until sauce becomes thick.
6. Lift the beef ribs and grilled until change color.
7. Serve with white rice and boiled vegetables (carrots, green beans, broccoli)

BITTER BALLEN.....

BITTER  BALLEN

Material:
• 100 grams butter / margarine
• 150 grams wheat flour
• 350 cc  milk
• 250 grams of chicken meat, chopped, toasted briefly
• 1 onion
• 1 teaspoon salt
• 1 / 4 teaspoon nutmeg powder
• 2 eggs, beaten
• 100 grams of breadflour
• 1 / 2 teaspoon ground pepper
• 1 teaspoon granulated sugar
• 2 tablespoons water

Method:
1. Cut onion into small pieces, stir-fry with margarine until wilted, put flour, stir well
2. Pour milk slowly, stirring constantly to avoid clumping
3. Enter the chicken meat, salt, pepper powder, nutmeg powder, and sugar
4. Once cooked, remove from fire, cool
5. Shape of the dots at meatballs, then dip in beaten eggs mixed with a little

              water, set a side.
6. Roll in breadflour , then fried in hot oil until browned

MASHED POTATO WITH MUSHROOM SAUCE

Material :

• 500 grams of peeled potatoes
• 1 quart chicken broth
• 100 ml heavy cream
• 1 / 2 teaspoon salt
• 4 tablespoons unsalted butter
• 2 cloves garlic, grated / finely chopped
• 1 / 2 cob onions, cut crosswise

Mushroom Sauce Ingredients:
- canned mushroom slices - sliced
- 2 tablespoons unsalted butter
- 1 clove garlic, finely chopped
- 1 / 2 tbsp plain flour
- 150 ml of liquid milk chicken broth powder salt to taste
- cheddar cheese, grated

Additional (Optional):
Carrots & box frozen peas (ready to buy at the supermarket)
Frozen corn kernels (ready to buy at the supermarket)
1 Broccoli florets

How to make Mushroom Sauce:
1. Melt butter, saute garlic until fragrant white
2. Enter the mushrooms, saute until cooked, add chicken stock powder and salt
3. Enter the flour, stir well
4. Add milk gradually, stirring until evenly viscosity, enter
     grated cheddar cheese, stir well. Remove and set aside.

Method:
1. Boil carrots, peas and frozen corn, until soft, set aside.
2. Boiled Broccoli (but not too long yes), set aside.
3. Boil broth, add onion & potatoes into the broth. Boil potatoes until soft, remove from

                heat.
4. Potato puree
5. Heat the butter on low heat, saute garlic, enter the thick cream, salt and pepper.

               Stir until boilling and set aside.

         6. Pour stir into potato mixture little by little, while in the mix until blended.
7. Place the mashed potato on a plate, coat with mushroom sauce. Serve with carrots,      peas, corn and broccoli.
8. Mashed potato ready to eat

CHEESE OMELETTE WITH FRENCH FRIES...

Materials :

     2 tablespoons cooking oil
     3 eggs
     1 / 4 teaspoon salt
     1 / 4 teaspoon pepper
     3 tbsp fresh milk
     4 pieces of button mushrooms, sliced
     20 grams of cheddar cheese, grated
     50 grams of mozzarella cheese

Complement :     French fries

Method:

     Heat oil in a non-stick frying pan.
     Shake the loose eggs, add salt, pepper, and fresh milk, mix well.

     Enter the grated cheese and  mushroom 
     Pour batter into hot skillet, good mozzarella cheese slices on top  

     and make the omelet until   done, remove from heat.

     Serve warm with fried potatoes