Appetizer
Cod fish:
1000gr cod fish
2 chopped onions
2 garlic
50ml olive oil
300gr potato (boiled)
4 eggs
60gr chopped parsley
salt
black pepper
Mix all the ingredients and make small balls and fry in oil.

Sauce
500gr yogurt
60gr chives (spring onion)
30gr parsley
60gr coriander
20gr lemon juice

Starter
Vegetable pie:
300gr cucumber

300gr tomato
200gr carrot
200gr bell pepper (red, green, yellow)
40gr shallot
40gr basil
2 lemon
  

Sauce

kapi pepper (red)
olive oil
10gr garlic
thyme

Finely chop the onion, bell peppers( red, green, yellow), carrot, cucumber, tomato.

Mix all the chopped vegetables.

For sauce, put the kapi pepper in the oven then blend with cream, olive oil, garlic and thyme.

 Main Dish

2700 gr beef fillet (for 15 people, 180gr per person)
30 fig (2 per person)

8 pears (half per person)
2 ltr red wine (to soak the figs and pears)

cinnamon

star anise (badian)

cloves
butter

Let the meat out of the fridge for 2 - 3 hours.

In the pan with butter on a high heat, 2 - 3 minutes each side.

Let rest for 20 - 30 minutes.

Preheat the oven.

Put the meat in the oven 160 'c for 6 - 8 minutes.

+After cooking in the pan, we can keep the meat until the time we want to serve, then we put it in the oven.

Soak the figs in red wine, cinnamon and badian during the night.

Soak pears in red wine, cinnamon and badian for 3 - 4 hours.

  Dessert

Lemon tart:
speculoos  (biscuit)

300gr butter

if we want to make the tart:
6 egg yolk (egg white for meringue)

250gr sucre
400gr flour
20gr baking powder
5gr salt
vanilla

Lemon cream:
500gr lemon juice
200gr butter
8 egg yolk
lemon zest

sugar
50gr corn flour
Mix biscuit and butter.

Make the cream and put on the biscuit.

Make meringue with the egg whites.

Workshop introduction (here).

List of ingredients: 

For the pie dough: 

200g flour 

50g ground almonds 

2 tbsp. cornstarch 

1 tbsp. baking powder 

50g sugar (ideally icing) 

50 g oil (sunflower, grapeseed or coconut) 

80g cold water 

Pinch of salt 

For the lemon curd: 

150 ml lemon juice (4 or 5 lemons) + Zest of one lemon 

70 ml water 

100g sugar 

2 tbsp. cornstarch 

2g agar-agar 

For the meringue: 

100ml chickpea juice 

100g icing sugar

Enroll for free here

Workshop introduction here.

List of ingredients :

Water (or milk) 250gr (ml) 

Salt 5 gr

Butter 100 gr

Wheat flour 125 gr (T45 or T55)

Eggs 200 gr (4 eggs)

Sugar 5 gr

Workshop introduction here.

List of ingredients :

Chocolate (56%) 100 gr

Eggs (1 egg is 50g) 100 gr

Sugar 50 gr

Salt 2 gr

Rice flour  20 gr

Maizena 5 gr

Coco oil 50 gr

Ingredients for 1 patone of 1.925 kg:

White wheat flour 1000 gr (T45 or T55)

Water 270 gr

Salt 20 gr

Yeast 40 gr

Sugar 125 gr

Cold milk 250 gr

Sourdough 100 gr

Butter 100 gr

Butter for the “tourage” 400- 450 gr