Mussels in white wine

"Delicious mussels that you can eat with your fingers should you feel like it..."




1/2     cup   white onion, chopped
2       tbsps  butter
1/2     cup   white wine
1/4     cup   chicken stock
500   grams mussels, cleaned
                   salt and pepper to taste
                   fresh chopped parsley

1. In a big pan, saute onions in butter for 2minutes over moderate heat.
2. add in wine, stock and mussels. Cover with lid and simmer mussels for about 10 minutes or until shells are opened.
3. Season with salt and pepper to taste.
4. Sprinkle with freshly chopped parsley before serving.

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Potato Croquettes

"Delicious bites that can be prepared plain or with ham and cheese filling.."




For the Croquettes:

4     Cups      mashed potatoes
2     Pcs        eggs
3     tbsps      cream
3/4  cup        cheddar cheese, grated
3/4  cup        chopped ham
1     tsp         salt
1/2  tsp         pepper


For the breading:

2      eggs, beaten
1-1/2     cups     breadcrumbs

To cook:
              oil for deep frying
              chopped parsley
              poppy or sesame seeds

1. Make the croquettes. In a bowl, combined mashed potatoes eggs, cream, cheddar cheese, ham, salt and pepper until well-mixed.
2. Shape into 1inch balls.
3. Before serving, dip croquettes in egg and dredge with breadcrumb.
4. Deep fry in hot oil immediately until golden brown and crispy.
5. Drain off excess oil from croquettes on paper towels.
6. Transfer to a serving plate and sprinkle with chopped parsley and poppy or sesame seeds for garnish.

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Strawberries and Cream in Almond Dacquoise

"No dessert can be sweeter and more romantic than this..."








3/4    Cup      Egg whites
                      (from about 6-7 eggs)
2       Cups    Granulated Sugar
1/4     Tsp.      Cream of Tartar


1. Combine egg whites, sugar and cream of tartar in the bowl of a mixer. Mix on high speed until stuff  but not dry.
2. Transfer to a piping bag and pipe a 4-inch disk of meringue onto a baking sheet that has been lined with parchment paper. Bake in a 250 to 300F oven for 1-1/2hrs.


For the Filling:


1/2    Cup   Whipping Cream, chilled
1/2-1 tbsp   Granulated sugar
1/8    tsp     Vanilla
1/4    tsp     Armagnac


1. Whip cream together with sugar, vanilla and liqueur until soft peaks form.
2. Fold in strawberries and fill meringue disks with them. Drench top with roasted almonds.

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