INGREDIENTS

• red onion – 1 piece
• fennel – 1 head
• medium zucchini – 1 piece
• 2 cloves of garlic
• canned white beans – 400 g
• olive oil – 2 tbsp
• zest and juice of 1/2 lemon
• goat cheese – 150 g
• rustic sour cream – 200 ml
• hard aged cheese, better cheese – 50 g
• salt, freshly ground black pepper

STEP-BY-STEP RECIPE

Step 1

Onions to clear, cut slices. Wash the fennel and cut into thin rings. Zucchini cut into cubes. Garlic peel and chop. Beans drain in a colander, rinse.

Step 2

Fry in 1 tbsp oil over medium heat onion, garlic, fennel, lemon zest, 10 min. Add zucchini and cook for another 5 min.

Step 3

Put the beans, season with salt, pepper and heat 3 minutes add the lemon juice, stir and remove from heat.

Step 4

Refractory form of grease remaining oil and put in her vegetable mass. Goat’s cheese chopped into small pieces. To fill in vegetables with sour cream, sprinkle with Parmesan and goat cheese. Bake for 15 min.

For the record

This aromatic plant is extremely popular in Mediterranean countries, Scandinavia, China and Japan. In ancient times fennel was prized primarily for its healing properties. It was thought that it can be used to restore damaged eyesight. By the way, and now many doctors advise to rinse a decoction of fennel seeds, because of its disinfectant properties proven by science. In addition, fennel helps with coughs, insomnia, stomach pain. In many countries, fennel seeds with their light anise scent used to freshen breath. Fennel is also unique in the fact that all its parts can be used to prepare various dishes.

INGREDIENTS

• shallots – 2 onions
• green onions – 1 pen
• capers – 6 PCs.
• fresh chopped parsley – 1 sprig
• tarragon, 1 sprig
• butter softened – 100 g
• garlic – 2 cloves
• freshly ground black pepper – to taste
• salt – to taste

STEP-BY-STEP RECIPE

Step 1

The parsley and tarragon, remove the stem. Peel garlic, crush and finely chop together with green onions and leaves.

Step 2

Slice the shallots very thin. Capers chopped. Mix the garlic, herbs, shallot, capers, a little salt and pepper with softened butter.

Step 3

Put oil on the parchment, foil or film, roll into a cylinder and put it in the fridge. Before serving, very thinly slice.

INGREDIENTS

• rice white long-grain rice – 0.5 glass
• small beef tongue – 1 PC.
• tomato – 2 PCs.
• carrot – 1 PC.
• lettuce – 2 heads of cabbage
• avocado – 1 PC.
• onion – 1 PC.
• salt
• black olives for decoration – 2 handfuls

For tapenade:

• black olives without stones 350 g
• garlic – 2 cloves
• dark rum or liqueur (Cointreau) 1 tbsp
• capers – 1 tbsp
• olive oil – 150 ml

STEP-BY-STEP RECIPE

Step 1

Onions and carrots to clean. Language wash, put in a saucepan with cold water and bring to boil. Remove the foam, add the carrots, onions and cook 2-2,5 h. 20 min. before the end of cooking, add salt.

Step 2

To prepare tapenade. Garlic clean. Grind in a blender olives, garlic and capers. Without turning off the motor, a thin stream pour in the olive oil and rum. Transfer to a bowl, cover and put into the refrigerator.

Step 3

Wash rice, place in a saucepan, pour 1 Cup of cold water and bring to boil. Reduce heat, add a pinch of salt and cook under cover until tender.

Step 4

Ready language to put under running cold water and, starting from the thick end, skin. Allow to cool completely, then cut into cubes.

Step 5

Lettuce wash, dry and thinly slice. Tomatoes cut into cubes. Avocado peel, remove the seeds, flesh cut into small cubes.

Step 6

High glasses to put layers of lettuce, rice, tomatoes, avocado and language. Put 1-2 tablespoons of the tapenade.

INGREDIENTS

• 200 g puff pastry
• 2 Magret duck Breasts
• 9 large mushrooms
• 2 large tomatoes
• 1 Cup poultry broth
• 1 Cup dry red wine
• large bunch of spinach
• 6 tbsp. butter
• 4 pen green onions
• a few sprigs of parsley, thyme and Basil
• 1 onion-shallots
• 2 tbsp olive oil “extra virgin”
• 1 Bay leaf
• 1 clove of garlic
• salt, freshly ground black pepper

STEP-BY-STEP RECIPE

Step 1

Spinach wash, dry, remove stems. The leaves fry in a saucepan on high heat with 1 tbsp of butter and roughly chop. Add salt, pepper, add the chopped parsley, place on a plate. Mushrooms clean, remove legs, caps cut into slices and fry in the same skillet with 1 tbsp butter. Add the chopped green onions, stir and set aside.
Nadsekite tomatoes crosswise, dip in boiling water for 1 min., then put in cold water. Peel, cut into 8 pieces, remove seeds. The flesh fry in a pan with olive oil over high heat 30 seconds. mix with chopped Basil, salt, pepper, set aside.

In another pan fry the duck Breasts to a state of “medium rare” 2 tbsp butter (over medium heat about 4 minutes on each side) and remove from heat. With a sharp knife cut each breast into 20 thin slices. In oil, where she prepared breast, fry, subtract the fire, chopped shallots, garlic, thyme leaves and Bay leaf 5 minutes. Pour in the red wine. Evaporate by half, then pour in the broth. Again evaporate until approximately 1 Cup of sauce. Strain it through a sieve and keep warm.

Roll out the dough into a rectangle 20 cm long and 10 cm wide. Prick with fork, lightly nadsekite knife to make 4 equal parts (not pronesite dough!) and put in a preheated 200°C oven for 20 min. Remove, divide puff pastry into 2 halves: top and bottom.

Step 2

On the bottom place a layer of spinach, layer of mushrooms, layer of tomatoes.

Step 3

Then put the duck breast and cover with the top puff piece: in the lines that you have netsecl cheese on the dough, the pie can be cut into portions. To the sauce add the remaining butter, salt and pepper. Serve hot with warm sauce.

For the record

If you want to pamper a loved one is something very elegant (and also rich) – this recipe is useful to you. We brought from nice, and the local chefs are famous for their dishes of duck.

INGREDIENTS

• 14 large eggs
• 150 g fresh spinach
• 6-8 medium mushrooms
• 1 small onion
• 1 small zucchini
• 1 sweet red pepper
• a handful of black olives
• 5 cherry tomatoes
• 2 tbsp capers
• 2 cloves of garlic
• olive oil “extra virgin”
• salt, freshly ground black pepper

STEP-BY-STEP RECIPE

Step 1

The spinach coarsely chopped. Finely chop the onion and fry until soft, add the spinach and cook for 3 minutes, clean Pepper and cut into cubes, fry in oil.

Step 2

Zucchini cut into small cubes, peel and chop the garlic. Saute the zucchini with half of the garlic until soft, season. Mushrooms cut into slices and fry with the garlic until browned, 5 minutes.

Step 3

Cut cherry quartered, olives – circles.

Step 4

Mix in a bowl 2 eggs and spinach, season. Heat 1 tsp oil, pour in egg mixture and cook omelette over medium heat, lifting the browned edge and allowing the liquid mixture to flow under them. Omelet is ready when it is browned on the bottom but slightly wet on top. Shake it on the dish wet side up.

Step 5

Mix 2 eggs and peppers, season. Fry the omelet and passed on the scrambled eggs with spinach. Prepare the remaining omelettes and fold stacked on top of each other. Last, fry the omelette with capers and lay it toasted side up.

Step 6

Serve hot with tomato sauce or cold.

To omelettes easily slide from the pan, it should have a non-stick coating and sloped sides.