Prep time                                       25minutes
Potatoes                                        150gms
Bacon                                            1 rasher
Onions                                           30gms
Vinegar                                          5ml
Oil                                                 15ml
Sugar (powdered)                           3gm
Salt                                                 to taste
Crushed black pepper corns            10nos
Chopped fresh parsley                     2sprigs
Lettuce                                            4leaves

Peel, and cut potatoes into macedoine (.75cmdices).boil, drain and dry in a neat and clean cloth. Cut onions into dices. Sauté bacon and onions in a large deep skillet until browned and crisp. Combine all the ingredients immediately. Serve over a bed of crisp lettuce, garnished with chopped parsley. Serve warm or cold.

Salad can be garnished with chopped chives.
Bacon is optional. Bacon gives a smoky flavor to the salad.
Prep time:                     1hour
Lentils                           100gms
Water                            800ml
Onions                          30gms
Garlic                             4cloves
Carrots                          50gms
Celery                            20gms
Parsley                          10gms
Butter                            10gms
Bacon                            1rasher
Flour                              10gms
Vinegar                           10ml
Salt and pepper               to taste

Soak lentils in water for 30 minutes. Boil the lentils in water/ stock. Add in brunnoise of onions, garlic, carrots, celery, bacon and salt. Prepare Beurremanie and add into the soup. Add vinegar, adjust consistency. Serve hot garnished with croutons.

Beurremanie is equal quantities of butter and flour mixed.
You may also use chicken stock.

Prep time                                                 30minutes
Minced beef/lamb                                    200gms
Garlic                                                      6cloves
Onions (finely chopped)                           50gms
Seasoning                                                 to taste
Celery                                                      10gms
Egg                                                          1no
Bread crumbs                                            50gms
Corn flour/flour                                         20gms
Worcestershire sauce                                 1tspn
Oil                                                             75ml

T .puree                                                     30gms
Stock                                                         75ml
Worcestershire sauce                                  5ml
Seasoning                                                  to taste
Sugar                                                         2gms

Squeeze out water from the mince through neat and clean cloth (muslin cloth). Combine mince with chopped garlic, onions, celery and rest of the ingredients. Shape into balls about 1” diameter. Heat oil and shallow fry the balls over medium heat till done. Prepare sauce with the ingredients and pour over the balls. Serve hot.

Meat balls can be cooked in the oven also.
Sauce can be thickened with beurremanie /corn flour dissolved in small quantity of water (slurry).

Prep time                                 20 minutes
Flour                                       125gms
Salt                                          a pinch
Pepper powder                         a pinch
Nutmeg                                    a pinch
Eggs                                        1 no
Butter                                       20gms
Chives                                      2-3gms
Milk                                          50ml

Combine flour, salt, pepper and nutmeg. In another mixing bowl, whisk eggs, milk and nutmeg. Add in the flour, stirring continuously, form a thick paste. Rest the paste for 10-15 minutes. Boil water along with salt. To form spaetzle, hold a large holed colander or spoon over the simmering water and push the paste through the holes. Cook for 3-4 minutes or until spaetzle floats to the surface, stirring gently to prevent sticking. Drain and refresh, add a spoon of oil. Melt the butter in a large skillet over medium heat; add the spaetzle, tossing to coat. Cook for a minute to give the pasta some colour, and then sprinkle with the chopped chives and season with salt and pepper before serving.

 Nutmeg gives a nice aroma to the pasta.

Add few drops of oil in boiling water. This will prevent the pasta from sticking.

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