Cold appetizer
For 4 people: 12 thin steaks of cold, roasted roast beef, 400 g of cream cheese, 2 tablespoons of salted capers, a mixture of aromatic herbs (basil, parsley, chives, thyme and mint), 2 tomatoes, a head of lettuce, 12 slices of bread, olive oil, "balsamic" vinegar, salt and pepper.
Rinse the capers under cold water, drain well and mix with cream cheese. Add chopped aromatic herbs, a little oil and pepper. Spread the schnitzels, cover them with a layer of the prepared cream and let them rest in the refrigerator. Bake the slices of bread in the oven, put a little chopped tomato and green salad on each one, put the rolled meat on top, pour a few drops of oil, "balsamic" vinegar and pepper.
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Winter rollers
For 4 people: 700 g of potatoes, 150 g of corn flour, 300 g of wheat flour, 80 g of butter, an egg, 100 g of meaty bacon cut into slices, 150 g of cheese, 10 sage leaves and salt.
Wash the potatoes well and cook them in their skins for 35 minutes in boiling, salted water. Drain, peel, mash to get puree, add salt, add corn flour and 220 g of wheat flour and an egg, then knead to get a smooth, homogeneous dough. Separate the dough little by little and form sticks with a diameter of 1.5 cm and a length of two to three cm on a work surface that you sprinkled with flour. Cook the rolls obtained in this way for 3 minutes in salted, boiling water, remove with a slotted spoon and arrange on a tray. Roll up the bacon slices, arrange them in a baking tray lined with baking paper, bake for five minutes in an oven heated to 190 degrees, then lay them over a rolling pin. Melt the butter in a pan, season it with sage leaves and pour it over the rolling pin.
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Fried beef in beer sauce
For 4 people: 1.2 kg of beef leg, 100 g of bacon in one piece, 3 onions, 3 dl of beer, a spoon of flour, a flat spoon of mustard, 2 sprigs of thyme, 3 dl of vegetable broth from a cube, 30 g of butter, a spoon of brown sugar, salt and pepper.
Cut the bacon into strips. Cut the beef in several places and insert a piece of bacon into each hole. Season the meat with salt, pepper and roll in flour. Heat the butter in an ovenproof dish and fry the meat on it until it turns brown on all sides, add chopped onions, thyme, sugar, salt, pour 2 dl of beer and simmer for 15 minutes at a moderate temperature. Add the remaining beer and continue cooking for two hours in an oven heated to 160 degrees. Take the baked meat out of the pan, remove the thyme sprigs from the sauce in which it was roasted, add the mustard and mix everything together to get a homogeneous sauce. Cut the meat into slices and serve with chopped vegetables and meat, topped with the prepared sauce.
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Aromatic knee
For 4 people: 2 pork knuckles, 2 carrots, 3 onions, 2 small celery roots, a sprig of rosemary, three or four sage leaves, 0.3 dl of homemade brandy, 2.5 dl of cubed meat broth, 2 cm long horseradish root, a teaspoon of herb mixture, 50 g of butter and salt.
Spread the knuckles with salt, rub evenly with herbs, chopped rosemary and sage. Clean and dice the carrot and celery, and cut the onion in half. Place the knuckles in a lightly greased oven-proof oval bowl, spread pieces of butter on top, and arrange chopped vegetables around the meat. Bake for 20 minutes in an oven heated to 200 degrees, pour brandy over it, wait five minutes, then pour warm meat broth over it. Reduce the temperature to 160 and bake for 70 minutes. Remove the baked knuckles from the oven, sprinkle with grated cheese and serve with baked potatoes.
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Roast with sausage
For 4 people: 600 g of pork loin, 300 g of fresh sausages, 4 tablespoons of tomato sauce, a large onion, olive oil, salt and pepper.
Cut the roast and sausages into smaller pieces. Fry the chopped onion in hot oil, add the meat, fry on all sides, then put the pieces of sausage, reduce the temperature and fry for five to six minutes until they brown evenly. Pour tomato sauce and 0.5 dl of hot water, cover and cook for 45 minutes. Season with salt, pepper and serve with chopped vegetables or potatoes.
{kwl Aromatic Oils}
