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Scrambled Eggs

Cream Caramel

Step-by-step starter preparation
Scrambled Eggs by sclm
1

Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
2

Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir. Remove from heat when the eggs have thickened.
3

Stir in the cream. Taste and season if needed. Decorate with parsley.

Step-by-step main dish preparation
Spaghetti With Small Lake Fish And Anchovy Sauce by jplaberge
1

Peel, seed and dice the tomatoes.
2

Heat 1 tablespoon olive oil in a small saucepan, briefly fry a clove of garlic, add the tomatoes, season with salt and simmer till cooked.
3

Mince the anchovies and dissolve them in 2 tablespoons hot oil with a clove of garlic.
4

Fillet the small lake fish and fry lightly with a little salt in the remaining oil.
5

Remove the crust from the bread, press it through a sieve and brown lightly in a small pan with the butter.
6

Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
7

Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
8

Place the spaghetti in a large earthenware bowl, season with the anchovy sauce and tomato, and mix well.
9

Divide the spaghetti among individual plates, place the fish fillets on top and garnish with the bread.

Step-by-step dessert preparation
Cream Caramel by JosTurpin
1

Prepare caramel:Place sugar and water in medium sized saucepan, stir over low heat until sugar dissolves, brushing down sides of saucepan with a brush dipped in hot water to dissolve any sugar grains.Stop stirring, increase heat, bring to boil, boil until mixture turns golden brown.
2

DO NOT STIR.Pour caramel into 6 individual souffle dishes (caramel will set almost immediately, like toffee).
3

Work quickly, rotate dishes so that caramel coats base and sides of dishes.
4

Use a cloth to protect hands; dishes become hot quickly.Prepare custard:Place eggs, extra yolks, vanilla and sugar in a bowl, beat lightly to combine.
5

Combine milk and cream in saucepan, bring to scalding point (when small bubbles appear on surface), cool slightly.
6

Pour over egg mixture, stirring all the time until combined.Put caramel lined dishes into shallow baking dish containing approximately 3 cm warm water.

Scrambled Eggs by sclm

Step-by-step starter preparation
1

Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
2

Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir. Remove from heat when the eggs have thickened.
3

Stir in the cream. Taste and season if needed. Decorate with parsley.

Step-by-step main dish preparation
1

Peel, seed and dice the tomatoes.
2

Heat 1 tablespoon olive oil in a small saucepan, briefly fry a clove of garlic, add the tomatoes, season with salt and simmer till cooked.
3

Mince the anchovies and dissolve them in 2 tablespoons hot oil with a clove of garlic.
4

Fillet the small lake fish and fry lightly with a little salt in the remaining oil.
5

Remove the crust from the bread, press it through a sieve and brown lightly in a small pan with the butter.
6

Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
7

Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
8

Place the spaghetti in a large earthenware bowl, season with the anchovy sauce and tomato, and mix well.
9

Divide the spaghetti among individual plates, place the fish fillets on top and garnish with the bread.

Step-by-step dessert preparation
1

Prepare caramel:Place sugar and water in medium sized saucepan, stir over low heat until sugar dissolves, brushing down sides of saucepan with a brush dipped in hot water to dissolve any sugar grains.Stop stirring, increase heat, bring to boil, boil until mixture turns golden brown.
2

DO NOT STIR.Pour caramel into 6 individual souffle dishes (caramel will set almost immediately, like toffee).
3

Work quickly, rotate dishes so that caramel coats base and sides of dishes.
4

Use a cloth to protect hands; dishes become hot quickly.Prepare custard:Place eggs, extra yolks, vanilla and sugar in a bowl, beat lightly to combine.
5

Combine milk and cream in saucepan, bring to scalding point (when small bubbles appear on surface), cool slightly.
6

Pour over egg mixture, stirring all the time until combined.Put caramel lined dishes into shallow baking dish containing approximately 3 cm warm water.

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