Chicken Souffle Recipe

Chicken Souffle Imgredients:

1. 200 grams of minced chicken meat
2. 100 grams of margarine
3. 100 grams of wheat flour
4. 400 ml of liquid milk
5. 100 grams of spinach (boiled and chopped fine)
6. 100 grams of grated cheese
7. 5 egg yolks
8. 5 egg whites beaten stiff
9. salt and pepper to taste
10. 1 / 2 teaspoon ground nutmeg
11. margarine for greasing

Cooking Directions:

1. Melt margarine. Enter the flour. Stir until browned. Pour the milk. Stir until bubbling. Enter minced chicken. Stir until chicken is cooked.
2. Add spinach, shredded cheese, and egg yolks. Stir until the batter is bubbling again. Season salt, pepper, and nutmeg powder. Stir well and remove from heat.
3. Once the batter is lukewarm, pour the beaten egg whites. Mix well.
4. Pour batter into a heat resistant dish that has been covered with paper the base and sides and has iolesi margarine.
5. Oven for 30 minutes.

For 8 Serves
Source: Tabloid-nakita.com     
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Original Egg Tart Recipe

Original Egg Tart Ingredients:

1. 1 sheet of puff pastry

Contents:

1.      * 2 egg yolks, beat until white
2.      * 100 g sugar
3.      * 80 ml milk
4.      * 80 ml water

Cooking Directions:

1. Preheat oven to 180 ° C, basting the pie mold unanimously 7-8 cm in diameter with margarine.
2. Arrange puff pastry on top of mold, so close the round shape like a mold.
3. Make filling: Heat water and sugar until a thick syrup. Enter the egg yolks until white, add milk and syrup and stir well.
4. Pour contents into a puff pastry, bake until done.

Serves 6

Nutritional value per serving:
Energy: 221 kcals
Protein: 5.1 g
Fat: 10.8 g
Carbohydrates: 25.2 g 

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Tuna Quiche Recipe

Tuna Qiiche ingredients:

1. 300 g plain flour
2. 3 tablespoons powdered sugar
3. 1 / 2 tsp salt (to taste)
4. 175 g unsalted butter
5. 1 eggs
6. 5 tablespoons ice water 

Filling:

1. 50 g chopped onion, saute briefly
2. 300 g tuna meat, cut into small dice
3. 100 g spinach leaves,trimmed, hard boiled, sliced
4. 75 g carrots, trimmed, cut into small dice
5. 75 g peas, boiled
6. 1 teaspoon chopped celery
7. 50 g cheddar cheese, grated
8. 1 tbsp plain flour
9. 150 ml of liquid milk
10. 50 ml thick cream
11. 1 teaspoon salt (to taste)
12. 1 / 2 teaspoon pepper
13. 1 / 4 tsp nutmeg powder
14. 4 eggs
15. 50 g cheddar cheese, grated 

Cooking Directions:

1. Creating a skin: Mix the flour with powdered sugar and salt, mix well. Enter the butter and mix, use two knives until the granules. Add the eggs and ice water, stir until the dough can be formed. Rest for 15 minutes. 
2. Milled thick dough 1 / 2 inches, put it in a mold and bake pie for 15 minutes until half cooked, remove from heat. 
3. Make filling: Mix the flour with whole milk, heavy cream, salt, pepper, nutmeg, and eggs, mix well. Add spinach, tuna, onions, carrots, peas, chopped celery and grated cheese and stir well. 
4. Pour into pie skin, sprinkle with cheese. Bake again for 20 minutes until cooked, remove from heat. Serve warm.
      

For: 8 servings
Nutritional value per serving: Energy: 383 kcals Protein: 17.0 g Fat: 22.0 g Carbohydrates: 32.9 g

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Blueberry Dew Donut Recipe

Blueberry Dew Donut Ingredients:

1. 560 g high protein flour
2. 240 g low protein flour
3. 352 g of ice water
4. 12 g instant yeast
5. 12 g baking powder
6. 12 g salt
7. 96 g sugar
8. 32 g of milk powder
9. 120 g margarine
10. 2 eggs chicken
11. 1 teaspoon baking
12. 1 / 2 tsp vanilla powder 

Filling Ingredients:

1.     * 250 cc liquid milk
2.     * 50 g cornstarch, dissolve it with a little water
3.     * 1 / 2 teaspoon vanilla
4.     * 100 g sugar
5.     * 1 tablespoon blueberry jam 

Cooking Directions:

1. Stir all dry ingredients (flour, yeast, baking powder, salt, sugar, milk powder, softeners bread) together until blended. 
2. Add the eggs and stir the water with hands until well blended and smooth. If using bread mixer, use speed 1 for 2 minutes. 
3. Add margarine, knead with hands until completely smooth (about 30 minutes). If using bread mixer, stirring with a speed of 2 for 13 minutes. 
4. Round the dough, place in bowl, cover with a sheet of plastic. Let stand for 15 minutes. 
5. Roll pastry dough with rolling pin until as thick as 15 mm. Or weigh the dough @ 50 g. 
6. Place donuts on a baking sheet, cover with a sheet of plastic, leave on for 30-40 minutes at room temperature until fluffy.
7. Fry in hot oil until golden brown and a lot. Remove and drain. 
8. Make filling: Mix the milk and sugar and cornstarch solution and stir well. Simmer over low heat while stirring until dough becomes thick. Add vanilla and blueberry jam, stir quickly, then immediately turn off the flame. 
9. Take a plastic triangle, pour the batter contents, and close the belt, scissor tip. Then fill the donuts to fill any part of the center. 
10. Serve while warm or serve cool and sprinkle with powdered sugar.       

For 25 servings
Nutritional value per serving: Energy: 181 kcals Protein: 3.6 g of Fat: 5.4 g Carbohydrates: 29.4 g
TIP

   1. To be crunchy and delicious donuts fried in oil should be twice the amount of flour used. Example when using 500 g wheat flour using 1000 ml of cooking oil. Before frying, the oil must be really hot (around 1200C).
   2. Knead donuts by hand. If using a mixer, use the special mikser like bread mixer.
   3. If batter is too thin (soft), use a straight donut mold can be dipped into the oil when frying    
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Fish Avocado Burger Recipe

Fish Avocado Burger Ingredients:

1. 2 pcs potatoes, peeled, boiled, mashed
2. 125 g pumpkin, peeled, grated
3. 400 g lemuru / sardines / salmon fish, mashed
4. 1 / 2 onion, finely chopped
5. 1 / 2 teaspoon salt
6. 1 / 2 teaspoon pepper
7. 1 chicken eggs, beaten off
8. 1 egg yolk
9. 1 egg white, beaten off
10. 300 g bread flour
11. 2 tablespoons sliced selederi
12.  100 ml oil 

Complement:

1. 1 ripe avocado, roughly chopped
2. 2 tbsp lemon juice / lime juice
3. 1 tablespoon mayonnaise
4. 4 pcs round bun bread 
5. 2 tablespoons butter
6. 4 red cabbage, thinly sliced 

Cooking Directions:

1.  Mix potato, pumpkin, fish, onions, salt, pepper, egg and 1 egg yolk that has been shaken off, 100 g wheat bread, and celery. Stir well,split for 4 parts and form round, then flat it.
2. Dip into beaten egg whites, and roll over the remaining bread flour. Then, store in refrigerator for 2 hours. Fry until brown color. Set aside. 
3. Mix avocado, mayonnaise, lemon, and sliced red cabbage. 
4. Take a bread bun, spread with butter, place the fish burgers, added with a mixture of avocado, and close the bread.

Makes 4 servings
Nutritional value per serving: Energy: 254 kcals Protein: 11.7 g Fat: 12.3 g Carbohydrates: 24.8 g

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Cheese Almond Biscuit Recipe

Cheese Almond Biscuit Ingredients:

1. 175 gr butter
2. 2 eggs
3. 100 grams of toasted almonds, chopped
4. 225 gr flour
5. 1 / 2 teaspoon baking powder
6. 125 gr grated cheese
7. 1 / 2 teaspoon salt 

Cooking Dirtections:

1. Shake butter with mikser until smooth. Add the eggs one at a time. 
2. Mix flour with baking powder and stir well. 
3. Enter the last flour mixture into beaten butter little by little. Enter the almonds, cheese and salt. Mix well. 
4. Take a spoonful of batter in the flat pan that have been spreaded with margarine.  
5. Bake for 20 minutes or until cooked brown. 
6. Serve.    

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Baked Sandwich Recipe

Baked Bread Ingredients:

1. 8 slices of white bread.
2. 2 tablespoons margarine, to spread.

Sandwich Filling Ingredients:

1. 250 grams of canned tuna.
2. 2 hard boiled eggs, peeled, finely chopped.
3. 4 slices of cheese.

Sauce:

1. 5 tablespoons mayonnaise.
2. 2 tablespoons of tomato sauce.
3. 2 tablespoons sweetened condensed milk.
4. ¼ teaspoon pepper powder.
5. ¼ teaspoon salt.

Complemantery:

1. Lettuce Leaf
2. Sliced Tomato
3. Sliced Onion

Cooking Directions:

1. Arrange bread into interesting shapes, then bake until browned.
2. Make the sauce: Mix mayonnaise with tomato sauce and sweetened condensed milk. Mix well and set aside.
3. MakeFilling: Mix the tuna and chopped egg. Then mix with the sauce. Mix well.  
4. Take a piece of bread, spread with margarine. Put lettuce, sliced onions, mix the contents, tomatoes, cheese slices and cover again with the bread. Serve. 

 To 4 portions

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