4 stalks of leeks, chopped
1 litre of cow’s milk
2 tbsp margarine or butter
2 egg yolk
4 tbsps millho starch
2 tbsp oil
2 large clove of garlic, minced
Salt to taste
2 box of cream
Heat a drop of oil in a large pan and saute the garic. Add the leeks and let the cook until tender.
Add the remaining ingredients to a blender, except the cream, and blend well. Pour the mix over the stew, lower the heat and stir until thickened.
Turn off the heat, add the cream and stir well.
Serve as a side to roasts, steak or fillet of breaded chicken, white rice or cassava fries.
1000 g gnocchi, cooked
2 box tomato sauce of your choice
400 g mozzarella
400 g ham
2 cup cottage cheese
1 package grated cheese
ground beef or shredded chicken
In a large skillet, cook the meat and add your seasoning od choice and the tomato sauce. Let the mix simmer for a few minutes and add the gnocchi. Stir well to make sure all the gnocchi are coated in the sauce.
Take an ovenproof dish and start layering the gnocchi, ham, cream cheese and mozzarella. Continue layering until you’ve used up all of the gnocchi mixture. Finish the dish by spreading the mozzarella and grated cheese evenly on top.
Bake the gnocchi in an oven for 15 minutes or microwave for 5 minutes.
Serve hot and enjoy!
8 tbsps chocolate powder
4 boxes of strawberries
2 can of cream
2 can of condensed milk
2 tbsp margarine
400 g milk chocolate
Wash and dry the strawberries, cut them in half and place on a baking tray.
Make a soft brigadier from the condensed milk, the chococale powder and pour over the strawberries.
Melt chocolate in water bath, add the cream and mix well.
Spread on top of the brigadier.
Garnish with strawberries, chill until firm and serve.