Ingredients:

• Chicken breast   120 g

• Ham 25g           

• Mozzarella 90g

• Boiled potatoes   90g

• Vegetables – broccoli and cauliflower       

• Cep – an edible mushroom  1

• Onion 1/2

• Cream  50ml

• White wine  50ml

• Pepper

Preparation:

The chicken breast fill with mozzarella, season and wrap around with ham. To prepare sauce we have to reduce some wine, add one cep and thicken it with cream. Fry the chicken breast in the frying pan both sides and put it into the oven for 8 minutes. Steam the vegetables. Slice potatoes and fry them with the onion.
 

Ingredients:

• Cherry 3 kg

• Sugar 800 – 900 g

• Water 1,5 l

The way of preparing:

Wash fruit and take off (hollow out) the pips. Put them into the pot and pour it with hot syrup, made of water and sugar. Boil it 20-25 minutes.

Silesian Beef Roulade
 

Ingredients for four portions:

• Beef 1000 g

• Flour 150 g

• Onion 250 g

• Pickled cucumber 200 g

• Carrot 200 g

• Smoked bacon 200 g

• Sausage 200 g

• Mustard                

• Fat 250 g

• Cream 50 g

• Salt, pepper,

• sweet pepper,pigmento

• bay leaf

Preparation:

First, wash the meat under the running cold water, slice it, and tender these slices with a tenderizer. Next rub the meat with salt and sprinkle with pepper. Another step is to spread mustard on each slice of beef. Put sliced onion, smoked bacon, carrot, pickled cucumber and sausage on each slice of beef. Next roll each slice and tie them with a meat-pin or with a thread. Brown them on the hot fat in a saucepan. Next pour water or meat brewing into it and simmer the meat until it is tender. When the roulades are ready, take them out of the saucepan and thicken the remaining sauce by adding flour. When the sauce starts boiling, add cream to make its taste better and season it.  

ENJOY THE DISH
 

Hawai Bleu
 

Ingredients

• 60 ml of orange juice

• 60 ml of pineapple juice

• 60 ml of grapefruit juice

• 20 ml of blue curacao syrup

The way of preparing:

shake all the ingredients with ice. Strain to a cooled glass. Decorate.

Decoration:

a piece of pineapple, green cocktail sour cherry

Glass:

hurricane glass

FRENCH ONION SOUP

Ingredients:

• 6 large red or yellow onions, peeled and thinly sliced.

• Olive oil

• 1/4 teaspoon of sugar

• 2 cloves garlic, minced

• 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

• 1/2 cup of dry vermouth or dry white wine

• 1 bay leaf

• 1/4 teaspoon of dry thyme

• Salt and pepper

• 8 slices of toasted French bread

• 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Preparation steps:

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
 

Alcohol-free MOHITO
 

• 2 pieces of lime

• 3 mint leaves

• 2 teaspoonfuls of cane sugar

• 7 up drink

The way of preparing:

press the lime, mint and cane sugar with crushed ice using a muddler. Fill up with 7 up drink.

Decoration:

mint leaves

Glass:

old fashioned glass

Carp in lemon cous-cous with warm courgette
 

Ingredients for 6 portions:

Courgette:                                                             

• 2 medium courgettes                                                       

• 5-6 spoons of raisins                                              

• 5 spoons of pini nuts                                               

• 3 spoons of olive oil                                                

• 2 cloves of garlic                                                    

• 1-5 teaspoons of dried thyme

• 4 spoons of olive oil extra virgin

• 4 spoons of fresh thyme to garnish them

• 3 teaspoons of sugar

• salt, freshly grined pepper

Carp

• 12 portions of carp

• salt, pepper, red peper, oregano, basil, thyme

• 1 spoon of honey

• 6 slices of cold butter

• 1-2 spoons of olive oil

• lemon juice

• sesame

Lemon cous-cous

• 300 gr cous-cous

• lemon juice

• kurkuma

• chicken stock (1 cube)

• water

• 3 spoons of lemon juice

Preparation:

Courgette:

• cut them along their length into 4 pieces. Cut each piece to make them similar to ribbons.

• Pour the raisins with hot water and soak them for 10 minutes ans next strain them. Brown the pini nuts on a dry frying pan.

• Heat 1 spoon of olive oil on the frying pan, add chopped garlic and brown it all. Add courgette, lemon juice, dried thyme and fry everything for about 3-4 minutes, stiring from time to time

• When the courgette is ready, season it with salt, add raisins, olive oil extra virgin, fresh thyme, sugar and pepper. Stir everything and finally sprinkle it with browned pini nuts.

Carp:

• Wash the fish, dry it and sprinkle it with salt and pepper. Drop it with a little lemon juice and put it away for 10 minutes.

• Mix the season with honey, olive oil, and lemon juice to make thick sauce

• Rub the carp wiyh this thick sauce, put those pieces onto the slices of butter and spronkle them with sesame

• Roast them for about 10 minutes in 220 degrees

• Heat the courgette and serve it with the fish, garnish with fresh thyme

Cous-cous

• Boil water and add one cube of chicken stock

• Pour  cous-cous with the chicken stock, add lemon juice and some kurkuma to colour it.

Strawberry Dizziness
 

• 4-6 strawberries

• 120 ml of orange juice

• 10 ml of fruit de la passion syrup

• 10 ml of grenadine syrup

The way of preparing:

pour the syrups and the orange juice into a bartender glass. Add strawberry mousse and mix everything using a bartender spoon. Pour the drink into a hurricane glass, fill up with crushed ice. Decorate.

Decoration:

cocktail sour cherry

Halibut with saffron sauce
 

Ingredients:

• Halibut fillet             250 g

• Pasta                     100 g

• Shallot                   1

• Cream                   150 ml

• White wine              50 ml

• Clarified utter          20 g

• Saffron

• Sea salt

• White pepper

Preparation:

Prepare the saffron sauce: fry the shallot on butter, add some saffron, white wine, a pinch of white pepper and the cream. Cook it all together.

Cook the pasta.

Sprinkle the fish with sea salt and pepper. Cook it on steam. Put the sauce on a plate, put the fish and pasta on it.
 

Latte
 

Caffè Latte is the Italian variant of coffee with milk. A good Caffè Latte is always an espresso. Hot milk is poured onto the espresso. The result is crowned by a little milk foam. Caffè Latte is served in a tall glass bigger than the Cappuccino cup.
 

Ingredients

• Milk (approx. 120 ml)

• Coffee beans

• Sugar (to taste)

• Glass (Capacity around 160 ml)

Preparation

• Heat ¾ of a glass of milk (unlike the foaming procedure, the milk should be mixed with less air)

• Push the cup under the coffee outlet and draw off the espresso.

• Add the milk

ZUREK SOUP
 

Ingredients:

• 100 g of whole-wheat rye flour,

•  250 g of carrot,

• leak, celeriac and parsley,

• 200 g of white sausage,

• water,

•  salt,

• flour,

• garlic,

• marjoram

Preparations:

Allow the flour to sour in the water for a few days. Cook a stock from mixed vegetables, strain, add sour flour liquid (zur), spice with flour, bring to boil, add salt. Add white sausage cut into small pieces, spice with garlic or marjoram. Serve with hard boiled eggs cut into halves.

Shirley Temples - Non alcoholic drink
 

Ingredients

• 1/2 cup orange juice
• 1/2 cup lemon-lime flavored carbonated beverage
• 1 tablespoon grenadine syrup
• 1 maraschino cherry

Preparations

In a tall glass, combine orange and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.

"Golabki" in tomato sauce

INGREDIENTS:

• Cabbage                 1

• Minced beef            0.5 kg

• Rice                       0.5 kg

• Pepper

• Salt

• Red pepper as a season

• Tomato concentrate

• Beef brew

• Flour                      2 tbs

PREPARATION:

Wash the cabbage and remove torn leaves. Boil the cabbage in the salty water for about 15 minutes. Next take the cabbage out of the water and take carefully each leaf separately so that not to tear them.

Next boil the rice and mix it with the minced beef. Add a bit of pepper, salt and red pepper. Ready filling roll in each leaf, put ready “gołąbki” into the saucepan and sprinkle them with water and add the beef brew. Simmer  them until they are tender and ready to eat.

Finally add tomato concentrate to the beef brew and thicken it with the flour . season the sauce with salt, pepper and vegeta.

         ENJOY THE MEAL!!!

Ingredients

• 20 ml of lemon juice

• 50 ml of orange juice

• 50 ml of pineapple juice

• 50 ml of grapefruit juice

• 20 ml of passion fruit syrup

The way of preparing :

shake all the ingredients with ice. Strain to a cooled glass. Decorate.

Decoration:

melon, starfruit, golden berry

Glass:

hurricane glass

Carp Fillet with Tagliatelli
 

INGREDIENTS:

• Carp fillet 150g

• Flaur 50g

• Panko 50g

• Pepper 1g

• Tao-tao souse-ginger 3g

• Salt 5g

• Egg 1

• Oil 150 ml

• Sesame 5g

• Tagliatelle pasta 30g

• Garlic 1 piece

• Margarine 30g

• Vegeta 5g

• Salt 5g

• Cherry tomatoes 30g

• Oil 200ml

• Salt 2g

• Cream 50g

• Red cariar 5g

• Poppy 0,5g

• Honey 200g

PREPARATION:

Carp fillet spice with salt, pepper and ginger souse. Leave it for two hours in fridge. Bread carp in panko mixed with sesame. Fry at low heat, because panko can burn quickly. Cook tagiatelle pasta according to pachage directions. After boiling drain pasta. Heat margarine on frying-pan, add garlic, vegeta and fry pasta. Wasch tomatoes and fry it on deep oil, after boiling strew with salt. Pour cream into saucer, add carian, poppy and honey, then boil it and reduce.

         ENJOY THE MEAL!!!

INGREDIENTS

• 2 lb dark rye bread

• 1 oz yeast

• 8 oz sugar

• 1 oz mint

• 2 oz raisins

• 16 pints water
  
   

PREPARATION

Cut the bread into slices & bake in a moderate oven until crisp. Place bread in a large saucepan & pour in boiling water. Let stand for 3 to 4 hours. Strain off liquid & combine with yeast & mint. Cover with a cloth & allow to ferment in a warm place for 6 hours. When the first froth appears, strain again & pour into bottles containing 1 or 2 raisins in the bottom. Cork firmly (or use beer bottles with screw caps) & store in a cool place for 3 days before serving. not blow its cork. to 12 hours. There will be a slight yeast settlement. Pour the clear liquid into a jug & add raisins. Cork the bottle or put a lid on the jar, but not too tightly, or the cork will blow. Refrigerate for 5 days, then strain before serving.

EGGS  FILLED WITH HORSERADISH
 

Ingredients:

• six big eggs

• one tablespoon of butter

• one tablespoon of horseradish

• salt

• freshly ground black pepper

• wasabi in tube and chives for decoration

Preparation:

1. Cook hard-boiled eggs, cool them and peel. Each one cut along into half and remove yolks.

2. Mix the egg yolks and butter. Mix it with horseradish and add salt and pepper. Fill eggs whites with plentiful amount of filling, decorate each of them with a little bit of wasabi and chives, arrange then an elegant plate and serve.

GINGER  DRINK
 

Ingredients:

• non-carbonated mineral water

• one orange

• one lemon

• pinch of grated cinnamon ( optional piece of cinnamon stick)

• a few grains of carnation

• fresh ginger root

• one tablespoon of honey

Preparation:

1. Mineral water can be boiled and cooled first ( to get rid of any bacteria, because you never know how long the water was the ware- house, shop, and the like).    

2. Grate the peeled ginger root  on a coarse grater: three to five cm. it is important to remember that ginger has quite unique and spicy taste, so you might see earlier what concentration will be suitable for us.

3. Scald the orange and the lemon with boiling water. Slice the fruits.

4. Dissolve the honey in the water , add fruit, ginger and spices. Mix everything well and put it into the fridge.

Chicken breasts with parsley mouse,
vegetable lasagna and noodles

Ingredients:

• Chicken breasts       4 pieces

• Veal                       200g

• Cream                   50ml

• Parsley

• Eggs                      2

• Courgettes              2

• Eggplant                 2

• Potatoes                 0.4kg

• Seasons: salt, pepper, poultry marinade, vinaigrette

Ways of preparation:

1. Marinate the chicken breasts in the poultry marinade ,

2. Cut the breasts to make the pockets and fill them with the parsley mouse made from veal, cream and parsley,

3. Fry the pockets and next roast them in the oven 160 for about 25 minutes,

4. Make the lasagna from grilled vegetables and fried potatoes and pour it all with the cream mixed with eggs and dried tomatoes and bake it for about an hour (220◦),

5. Serve the chicken pockets with lasagna and gnocchi noodles with the cream sauce.

Enjoy the meal
 

Fresh drink for the summer days

Ingredients:

• 5 teaspoons of powder sugar,

• 1 peeled lemon,

• 2 glasses of still mineral water,

• Parsley

Ways of preparation:

Put the parsley, sugar and peeled lemon to the pot. Use the blender to mix everything. Next add the water and mix it once again. Strain the drink and serve it with a slice of lemon.

                                                        Enjoy the drink

Cottage bread

Time of preparation – 50 min
Time of banking – 1.5 hour
One portion – about 120 kcal

Ingredients:

For 3 large loafs of bread (about 60 slices of bread)

• 2 kg of flour,

• 1 l of not sour whey,

• 5 dag of leaven,

• 1 teaspoon of salt.

Way of preparation:

1. Dissolve the leaven in whey and add 2 cups of flour.

2. Let it rise in warm place for 45 min to 1 hour.

3. Combine salt, leaven mixture, the rest of the flour, remaining whey.

4. Knead until smooth.

5. Turn onto the floured board – shape in loafs.

6. Let it rise on the board and meantime wet it several times with beer or water.

7. Bake it for an hour in 190 degrees next wet it with the water and bake for another half an hour.

Enjoy it!!!

Satisfaction

 Ingredients

• 30 ml of lime juice

• 20 ml of cactus juice

• 10 ml of green banana juice

• 5 ml of coconut syrup

• 5 ml of passion fruit syrup

The way of preparing:

shake all the ingredients with ice. Strain to a cooled glass. Decorate

Decoration:

a piece of lemon, starfruit, pineapple leaves, golden berry fruit

Glass: cocktail glass

Sautted Saffron Chantarelle Mushrooms

Ingredients:

• Chantarelle Mushrooms

• Cashews

• Garlic

• Shallots

• Saffron

• Olive oil

• Salt
   

Way of preparation:

Wash the mushrooms. Chop one garlic clove and shallots and into heated olive oil. Add a pinch of saffron and fry for 1 minute. Now add the mushrooms and stir together for about 10-15 minutes until they soften and become tender. Crush the cashews and add them into frying pan. Season with salt. It is a great accompaniment to every pasta or salad.

Bon appétit!

Coffee with Cardamon and cloves

Black, so strong that makes the coffee trick, sweet, with seasons. These are the features of this aromatic coffee. It’s an ideal drink for chilly, gloomy autumn days. This coffee will stimulate you, warm you up and above it all, it will change your mood for better

Time of preparation: 6 minutes

Serving for 2 people

Ingredients:

• 2 teaspoons of coffee

• 4 grains of cardamom

• 4 cloves

• 2 spoons of brown sugar

• A glass of mineral water

Ways of preparation:

Boil the water with the sugar and season it in the special pot for making coffee or in the mug.

When the water starts boiling spill the coffee, stir it and let it boil. When the coffee starts foaming and it goes up the mug, take it away from the stove, add pour one spoon of cold water and put it back on the stove. Repeat this cycle three times.

When the coffee starts foaming for the third time, put the dish away from the stove and pour the coffee into the small cups.

Drink it slowly to savour this delightful moment. 

Russian Dumplings
 

Dough
Ingredients:

• 3 glasses of flour

• 1 glass of warm water

• 1 tablespoon of olive

• some salt

Filling
Ingredients:

• 300g of cottage cheese

• 700g of potatoes

• 2 onions

• some olive

• black pepper

• salt

Preparation

Dough
Mix all the ingredients. Knead elastic dough. If it’s too sticky add more flour, if it’s too hard add more water. Form it into a ball. Pin it out using a roller. You can sprinkle the surface of the table with some flour to prevent the dough from sticking. Cut round shaped pieces using a glass. Stuff it with filling and stick the edges using your fingers. Cook the dumplings in a bowling water for about 5 minutes.
Serve it with a splash of sour cream or golden onions.

Filling

Peel and cook the potatoes. Squeeze them thoroughly and mix with cottage cheese. Cut the onion into small cubes and fry until golden. Add into the filling. Season with some salt and black pepper. Mix.

Banana heaven

Ingredients:

• 3 bananas

• 1 orange

• 2 glasses of natural yogurt

• 2 tablespoons of honey

• 1 lemon (squeezed)

• sugar

Preparation

Peel the bananas and slice. Two of them mix with yogurt. Squeeze the orange and pour over the third banana. Add the yogurt and stir. Add honey, lemon juice and sugar if needed. Cool in a fridge.

Beetroot Soup

Ingredients:

• 2 litres of chicken stock

• 10 medium size beetroots (cooked, peeled and diced)

• 2 diced carrots

• 2 diced parsnips

• 1/2 diced celery stick

• 1/4 leek (cut in half lengthways)

• ¼ diced onion

• marjoram chopped or dried

• 2 bay leaves

• 2 allspice berries

• spirit vinegar

• salt and pepper

Preparation:

Heat chicken stock in a pot. Add all vegetables, bay leaf and allspice. Bring to the boil, then reduce and simmer until the vegetables are soft. Add diced beetroots and the leftover juice to the stock. Add 1 or 2 tablespoons of spirit vinegar. Heat until the beetroot is soft. Add the marjoram, salt and pepper.

San Francisco

Ingredients:

• 200ml unsweetened orange juice

• 200ml unsweetened pineapple juice

• 200ml unsweetened grapefruit juice

• 4 dashes grenadine

• 4 egg whites

• soda water

• slice of lemon or orange

Preparation:

Shake all the ingredients (except the soda water) together well and strain into a  jug. Top up with soda water. Pour into glasses. Decorate each glass with a slice of lemon or orange.

Peas soup

Ingredients:
 

• peas 250g
• smoked ribs 200g
• smoked bacon 200g
• 1 carrot
• 1 celery
• 2 potatoes
• marjoram
• salt
• pepper

Preparation:

Soak peas in water for 12 hours. Cook with smoked ribbons. Cut the carrot and potatoes into small pieces. Grate the celery. Add the vegetables into the soup. Cook for 1- 1,5 h. Add marjoram and salt. Cut bacon into small pieces, fry until golden and add into the soup. Boil for a few minutes. Season with pepper.
 

Hot chocolate

Ingredients:

• bitter chocolate 100g
• milk 500ml
• cream 36% 125ml
• sugar 2-3 teaspoons
• cinnamon 1 teaspoon
   

Preparation:

Pour milk and cream into a pot and bring to the boil slowly. Add crushed chocolate, cinnamon and sugar. Simmer for a few minutes, remembering not to boil the chocolate. It can be served with whipped cream.

SALMON BAKED IN HERBS
 

Ingredients:

• 4 small salmon fillets

• 2 tomatoes

• 4-6 shrimps

• 100ml of wine

• butter

• 2 teaspoons of caviar

• 1 bag of rice

• 3 spoons of cream 18%

• lemon juice from 1 lemon

• 1 egg yolk

• saffron, salt, pepper, herbs de Provence

• mint leaves

Preparation:
Spice the salmon with salt, pepper, herbs de Provence and sprinkle with the lemon juice. Put into a fridge for on two hours. Cook rice and fry it on a frying pan with saffron then season with salt and pepper.

Peel shrimps fry on butter, season with salt and pepper. Peel tomatoes and fry with butter,  salt and pepper. Clean the salmon from the marinade. Put into a heat resistant bowl and bake in an oven in the temperature of 180 degrees for 15 minutes.
Mix cream, white wine and lemon juice on a frying pan. Add salt, pepper and a teaspoon of caviar. Take out the salmon from the oven and put it on a plate. Pour the sauce over the fish. Put shrimps on the dish and decorate the dish with mint leaves.

AMERICAN GLORY
 

Ingredients:

• 30ml of orange juice

• 2ml of sugar syrup

• lemon lemonade

• a slice of an orange or lemon

Preparation:

Pour the orange juice or syrup into a flute glass with two ice cubes. Fill it the rest of the way with lemonade and stir. Decorate it with a slice of lemon or orange.

Ingredients

• 2 kg of sauerkraut

• 3 onions

• ½ bulb of garlic

• 0.2 kg of fat

• 0.3 kg of lean pork

• 0.3 kg of white sausages

• 0.4 kg of any ham or sausages

• 10 bay leaves

• 15 pimento seeds

• 0.2 kg of prunes

• salt and pepper
  
   

Preparation

Chop sauerkraut, pour with some water and simmer with pimento, bay leaves and  pepper for about 1.5 hour. Cut pork and fry using half of the fat. Chop the onion and fry using the remaining fat.  Slice sausages and fry  in a frying pan.  Add fried meat, sausages, ham and onions to the cabbage and continue to simmer for an hour until the meat is tender. At the end of cooking add chopped prunes and season with salt, pepper and finely chopped garlic.

Spring vitamin bomb
 

Ingredients:

• 4 oranges

• 3 grapefruits

• 3 lemons

• 3 teaspoons of honey

• 2 cloves of garlic (optional)

Preparation:

Squeeze juice out of all fruit. Add 1 teaspoon of honey to each litre of juice. Leave in a cold and dark place for 12 hours. Season with cut garlic (optional).

Easter cake ”Babka” (“Grandma”)

Ingredients

• 4 eggs

• 200g butter

• 160g sugar

• 240g potato flour

• 80g wheat flour

• 1,5 teaspoon baking powder

• flavor- vanilla or any other

Preparation:

Blend eggs and sugar. Add both kinds of flour, baking powder and flavor. Add melted butter. Blend well. Pour into a baking mould. Bake for 35-45 minutes (temperature 190 degrees). If you want to get marble cake, take part of the dough, add 2 spoons of cocoa, blend and put it on the top of the rest of dough.

Spring juice

Ingredients

• 5 carrots

• 2 bananas

• 1 orange

Preparation

Squeeze some orange juice. Prepare some carrot juice in a juice extractor. Put both kinds of juice into a blender and add bananas. Blend. Ready!

Cream of broccoli soup

Ingredients:

• 750 g of broccoli

• 250g tortellini with meat

• 150 g of cream processed cheese

• 1/4 l of full-fat milk

• 3 spoons of oil

• 1 spoon of instant bouillon

• 1 spoon of potato flour

• salt

• white pepper

Preparation:

Divide broccoli into pieces and cook. Add bouillon and cook for about 8 minutes. Leave a few pieces of broccoli to garnish the soup. Fry tortellini for a few minutes, add some water and cook for 1-2 minutes.

Blend broccoli and cook. Add cheese and cook until it melts completely. Mix the flour with milk and add to the soup. Cook for 1 minute. Season with salt and pepper. Add tortellini and garnish with some broccoli pieces.

Banana milkshake

Ingredients:

• 2 bananas

• 1 glass of milk

• vanilla sugar

• 1 glass of ice (cubes)

Preparation:

Crush the ice and add vanilla sugar. Slice bananas and blend them. Add milk and ice. Mix.

Cannelloni with spinach

Ingredients

Filling

• 1 packet of cannelloni (250g)

• 250 g mascarpone cheese

• 400 g frozen spinach

• 2 cloves of garlic

• 2 eggs

• salt

• pepper

• nutmeg

• Parmesan cheese

• 1 tablespoon of butter

 Bechamel sauce:

• 1 tablespoon of butter

• 1 tablespoon of flour

• 300 ml milk

• 1 cloves of garlic

• salt

• pepper

• nutmeg

Preparation::

Defrost spinach. Melt butter on a frying pan. Add spinach and stew for a few minutes. Add crushed garlic and mascarpone cheese. Season and add whisked eggs. Stir for a few minutes. Cool it down.

Melt butter in a sauce pan, add crushed garlic and flour, mix. Add cold milk and bring to the boil, stiring all the time. Season with salt, pepper and nutmeg.

Grease a heat-proof dish. Stuff cannelloni with the filling and put into the dish. Pour with béchamel sauce and sprinkle with Parmesan cheese. Put it into a heated oven and bake for 30-40 minutes in 200o.

Chocolate and mint cocktail

Ingredients:

• powder chocolate- 4 tablespoons

• 2 glasses of milk

• 150 ml yoghurt

• ½ teaspoon mint essence

•  chocolate ice- cream or/ and a mint leaf to decorate

Preparation:

Put 4 tablespoons of powder chocolate into a sauce pan. Add ½ glass of milk. Heat. When it starts to boil, remove from the cooker. Add 1,5 glasses of milk. Stir well. Add yoghurt and mint essence, stir again.

Pour it into glasses. Garnish with ice- cream or a mint leaf.