French salad

Ingredients

 

for mayonnaise

3 egg yolks

2.1 liters of oil

200 gr mustard

salt and pepper

a few drops of lemon juice

vegetables

3/4 to 1 kg of smaller potatoes of equal size

25 grams of carrots 2

5 grams of peas

5 large or 10 small cucumbers (depending on size)

40 ounces of hard cheese

Preparation

The secret of good French salad in mayonnaise, so we recommend that you create your own instead of buying it. For the amount that we recommend here (for fifteen people) need three eggs, or egg yolks. Egg yolks separated from the whites and the first to add one teaspoon of mustard, and slowly mixed into a uniform mass. Then, slowly, dropwise, added to the oil, mixing constantly. When the oil and the eggs are not connected, stop adding oil and mix at the highest speed. When oil and egg yolks connect, continue with a slight adding oil. Three egg yolks can "drink" up to half a liter of oil that will be enough for the amount of other ingredients. Mayonnaise can be made from olive oil, which is warmly recommended. When the egg yolks and oil connect in unique majonezastu mixture should be seasoned. First mix 200 grams of mustard (recommended tarragon), then add salt and pepper. Mayonnaise should be tasted, and salt and pepper should be placed so that you do that is mayonnaise "fierce", ie. It's too salty, slightly peppered and too acidic. This is because the vegetables are cooked in water only and has no additional flavorings, you will get mayonnaise.

Potatoes cook in the shell. When cooked, just peel it. Cook carrots and peas. Cook all ingredients separately, only in hot water. All the ingredients (potatoes, carrots, cucumber and cheese), cut into cubes of equal size (approximate size of grains of peas), all together mix with mayonnaise. Leave in refrigerator for at least 12 hours to cool down. These amounts are approximate, may vary slightly. Also, here we have listed the basic ingredients of French salad. In this recipe can be added and cooked ham and cooked celery root.

lasagna bolognese

For minced meat bolognese

1/2 kg minced meat (pork and beef, or turkey and pork)

2 onions

3 tablespoons olive oil

bay leaf

2 sprigs of basil

2 cloves of garlic

1 teaspoon red pepper

salt and pepper to taste

200 ml of tomato puree

some water for pouring

Heat oil over medium heat and add the diced onion. When onions are glassy, ​​add finely chopped garlic. Add minced meat and simmer until the meat becomes brown. Add salt, infuse, add red pepper, basil and bay leaf. All mix well and add the tomatoes, reduce heat to lowest, cover and cook over low heat for about an hour. Stir and, if necessary to add a little water.

Béchamel

50g butter

55 g flour

1 liter of milk

60 g parmesan cheese

salt

nutmeg

Melt the butter in a pot on low heat. When the butter is melted, remove the pot from the heat and add a little flour. Constantly stir the butter when adding the flour to avoid lumps made.

When all the flour is added, little by little add the milk, and stir again all the time not to make lumps.

Restore the pot on low heat and stir with a wooden spoon until the mixture turns and becomes denser. When sufficiently concentrated, put out the fire and add a pinch of salt, Parmesan cheese and a little freshly grated nutmeg.

Prepare lasagna

Butter a baking sheet greased

180 g freshly grated cheese grated

Heat the water to a boil and add the tablespoon of salt and olive oil. Prepare an extra bowl of cold water. Cook the pasta for lasagna according to manufacturer's instructions, but be careful that the dough be "al dente," or that it does not overcook.

Remove the dough from the water and short out plunge into cold water in order to break the cooking process. The cooked dough stacked on a clean kitchen towel to drain excess fluid. Oven heated to 175 C

Baking pan greased with butter, and bottom coated with a thin layer béchamel and cover the dough, spread a third of the bolognese sauce, over that potkriti third béchamel. Repeat two more times, and the final layer of béchamel cover cheese.

Bake for 20-30 minutes. Lasagne are ready when the cheese is browned and become slightly brown in color.

Remove from the oven, leave ten minutes to cool it serve.