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     Put flour in a pile on a clean working surface and make a well in the center. Place the butter, egg yolk and salt in the well and mix gently with your fingertips, gradually adding the water until a firm dough is formed. Push with the palm of the hand back and forth a couple of times. On a floured surface roll out the pastry
and place in a quiche or pie form.

Filling

     Brush quiche form with butter and line with the pastry. Prick the bottom of the pastry with a fork.

     Thinly slice the onions. Heat the oil and butter in a frying pan or skillet and add the sliced onions; fry gently until a golden brown. Drain the onions and put them into the quiche form. Beat the eggs and egg yolks; add the milk and cream, salt and
pepper and beat again until smooth. Pour gently into the flan case. Sprinkle with cayenne pepper. 

     Bake at 350 F (180 C) for 25 - 30 minutes or until the filling is set and quite brown. If the quiche cooks too quickly, place foil over the quiche. Serve immediately.

La Ranaissance, Sydney, N.S.W., Australia
(Serves 8)

Pastry
250 g (ca. 8 oz) all purpose flour
125 g soft butter
1 egg yolk
1/8 tsp salt
1/2 Cup ice cold water

Filling
3 large onions
2 Tbsp olive oil
50 g (1-3/4 oz) butter
1/4 liter (8 oz) milk
1/4 liter (8 oz) whipping cream
2 eggs
2 egg yolks
Salt and pepper to taste
Dash cayenne pepper

     Chop tomatoes. mince garlic and sauté in a little olive oil. Add the chopped tomatoes and simmer with a lid on for about 10 minutes. Season with salt and pepper. Add freshly chopped basil and set aside. Mix the cottage and gorgonzola cheeses. 

     Butter a casserole dish and starting with and ending with the tomato sauce, place layers of tomato sauce, cottage and gorgonzola cheeses, and lasagna. Sprinkle the freshly grated cheese over the last layer of tomato sauce. Bake for ca. 30 minutes at 200 C (400 F). Sprinkle with freshly chopped basil and serve.

(Serves 4)

9 lasagna sheets

Tomato Sauce
1 kg ( 2 lb) fresh tomatoes
2 medium-sized onions
2 large cloves of garlic
1 Tbsp olive oil
1/2 Cup (1 dl) vegetable or chicken stock
2-3 Tbsp finely chopped fresh basil
Salt and pepper to taste

8 oz (ca. 250 g) cottage cheese
3 oz (90 g) gorgonzola cheese
1-1/2 oz freshly grated Parmesan or grana padano
Freshly chopped basil for decoration

     Melt the butter in a pan and sauté the mushrooms, nuts and parsley under a high heat while stirring for about 4 minutes. Add lemon peal, nutmeg, salt and pepper. Mix the contents in a food processor at high speed for about 5 seconds.

     Tip: You can store pest in the refrigerator for about 1-2 days.

(serves 4)

25 g butter

450 g ( 1 lb) mushrooms

50 g hazelnuts

2 dl parsley

1 tsp. finely chopped lemon peal

1 tsp. finely chopped nutmeg

1 tsp. salt

pepper

     Quarter the garlic clove. In blender place all ingredients, at medium speed and mix well.

(1/2 cup)

1/3 cup olive oil

1/4 cup parmesan cheese

1/4 cup parsley, chopped

2 tbsp. basil

1 tsp. salt

1/4 tsp. ground nutmeg

1 small garlic clove

     Baking time: Approx. 15 mins. at 200°C/400°F/Gas 6 and 30 min.. at 200°C 400°F/Gas 6.

Pastry: 

     Mix the salt and two kinds of flour. Cut the butter into small pieces and rub into the flour. Quickly bind the mixture with the water. Grease an ovenproof flan dish of about 22 cm diameter and line it with the pastry, pressing it well up at the sides. Bake this in the middle of the oven.

Filling: 

     Fry the onion lightly in golden butter in a pan. Place the tomato slices in the baked pastry shell, and spread the onion over them. Whisk the eggs, and add the cottage cheese, thyme, salt and pepper. Pour this mixture over the vegetables, and  sprinkle with grated cheese. Bake the flan in the middle of  the oven.

(Serves 4)

Pastry: 60 g plain whole meal wheat flour (approx. 100 ml)

120 g plain flour (approx. 200 ml)

1/2 tsp coarse salt

100 g butter

2 tbsp cold water

Filling: 

3 medium onions (zittauer). chopped (approx. 300 g

25 g butter

4 tomatoes, sliced, (approx. 350 g)

2 eggs
200 g cottage cheese quark

1 tsp dried thyme

1 1/2 tsp coarse salt

freshly ground pepper

100 g mild cheese, grated

Garnish: 

Water cress.

French peas

     Cook the onions in water with the salt for about 4 min. Add the peas and cook them for 1 min. Pour out the water and add butter

Cheese Omelet

     Whip the eggs and milk together. Let the butter golden in the pan and pour in the egg mix. Mix the cheese squares with the egg mix and sauté the omelet on low heat. Move the omelet around as it cooks for about 3 min. 

Tear the salad in strips and place in with the peas. Place the peas and salad inside of the omelet.

(2 servings)

French peas

6 shallots

1 dl water

1/2 tsp. salt

150 g peas

15 g butter

Cheese omelet

3 eggs

1 dl milk

15 g butter

75 g mild cheese 30% in small cubes

1 little salad

     Cook undrained, chopped tomatoes and drained and washed beans. Cover and cook over very low heat one hour. Add 1-1/2 Cups (3 dl) Carlsberg beer. Add chopped cashews. Add all other ingredients and cook for 1/2 hour. Serve with grated Cheddar cheese.

Mari Jeanne Van Lifnbergen, Belgium

(30 Servings)

3 Cups (6 dl) chopped celery
1 Cups (2 dl) chopped green peppers
2 Cups (2 dl) chopped onions
6 cloves crushed garlic
3 Tbsp oil

Sauté above ingredients in oil and leave
aside. Use a big pot when adding other things.

7 cans peeled tomatoes
5 cans red kidney beans
2-3 Tbsp vinegar
2 tsp red chili powder
3 tsp basil
3 tsp oregano
1 Carlsberg beer
1 tsp allspice
1 tsp black pepper
2 bay leaves
2 Cups (4 dl) chopped cashews
2 C (4 dl) grated Cheddar cheese

     Heat the butter in a large saucepan, add the peeled and chopped onions, carrots and the chopped celery. Sauté gently until golden brown; remove from pan.

     Add extra butter and oil to the saucepan and add pork and bacon pieces. Cook gently until meat is golden brown; remove from the saucepan. Add the flour to the saucepan  and stir until dark golden brown. Add paprika, stir 1
minute more.

     Remove pan from heat, add water and stir until well combined. Return the saucepan to heat and stir until soup comes to a boil; reduce heat.

     Add pork, bacon and vegetables, stir until combined. Add caraway seeds, beef and chicken stock cubes and tomato paste. Stir until combined; season with salt and pepper. Cover the saucepan and simmer gently for one hour. Remove the meat from the soup. Strain the soup and return it to the saucepan. Cut meat into small pieces and add to soup. Heat soup until boiling. 

     Spoon soup into soup bowls and top with a little light sour cream, topped with freshly  chopped parsley.

     * Note: Lean belly of pork, or other lean cuts of pork can be used. If you are unsure about the cut of meat, ask your butcher.

(6 - 8 Servings)

30 g (1 oz) butter
2 large onions
2 large carrots
3 sticks celery
500 g (1 lb) pork *
125 g (4 oz) bacon pieces
2 Tbsp paprika
60 g (2 oz) extra butter
2 Tbsp oil
1/2 Cup flour
2 liters (8 Cups) water
2 beef stock cubes
2 chicken stock cubes
1/4 tsp caraway seeds
Salt and pepper
1/3 Cup tomato paste
3 Tbsp chopped parsley
Cream