Recipes from my classes, to make at home.

Ingredients

• 700 g stewing beef in small cubes
• 1 large onion, 2 cloves of garlic
• 250 g chopped tomatoes
• 1 to 2 chillies
• 1 tsp cumin, 1 tsp smoked paprika, oregano
• 250 ml stock, oil, salt

Method

1. Sear the beef in several batches, then set aside.
2. Sweat the onion, garlic and chillies in the pan juices.
3. Add the spices and stir for 30 seconds.
4. Return the beef to the pan, add tomatoes and stock.
5. Simmer gently for 1 h 30 to 2 h 30, then reduce the sauce and adjust the seasoning.

Real Texan chili is made without beans.

Ingredients

• 80 g butter, 80 g flour, 60 cl milk
• 180 g Parmesan
• Salt, white pepper, nutmeg, a few drops of lemon
• Breading: flour, eggs, breadcrumbs

Method

1. Make a blond roux with the butter and flour.
2. Pour in the hot milk and cook until thick.
3. Off the heat, add the Parmesan and season.
4. Cover with cling film touching the surface and let cool completely.
5. Shape, bread and fry at 175 °C.

Ingredients

• 3 eggs, 100 g sugar, 250 g mascarpone
• 200 g ladyfingers, 20 to 25 cl cold coffee
• Bitter cocoa

Method

1. Whisk yolks and sugar, add the mascarpone, then the whisked egg whites.
2. Quickly dip the ladyfingers in the coffee.
3. Layer the glasses.
4. Chill for at least 4 h. Cocoa at the last moment.

Ingredients

• 500 g fresh pasta
• 250 g ricotta, 300 g spinach, Parmesan, nutmeg, 2 to 3 egg yolks
• 150 g butter, sage

Method

1. Cook the spinach and squeeze it well.
2. Mix with drained ricotta, Parmesan, nutmeg and yolks.
3. Roll out the dough, place the filling and seal, pressing out the air.
4. Cook briefly, then finish in the pan with butter and sage.

Too much water in the filling, and the ravioli burst open.