List of Recipes Using Non Processed Foods

• With a fork pierce the eggplant on all sides. Cover with aluminum foil and place on oven rack. Bake at 400°F for 1 hour or until completely soft. Let cool. When cooled a bit, slice eggplant in half and scoop out inside of eggplant. For the recipe set aside ¾ cup of the eggplant.
• In a food processor or blender blend garlic, egg and lemon juice. Blend very well. Gradually add oil in a thin stream until it emulsifies (like a mayonnaise consistency). Season with salt. Add ¾ cup eggplant filling. Blend well. Add more lemon juice and salt to taste. Season with a bit of crushed black pepper.

• Peel and dice the plums. Set aside.
• Sauté the onion in oil on high for 2 minutes. Add the sugar and cook for a minute. Add the diced plums and cook for 2 minutes.
• Add the orange juice, salt and pepper. Cook on high for 10 minutes or until plums are soft.

• Blend all ingredient together.

• Knead all ingredients for the patties together until thoroughly combined. Refrigerate for 1 hour.
• Then, in a large pot, add onions, carrots, peppercorns, and sugar. Fill pot with water and bring to a boil over high heat.
• With wet hands, form balls or patties and drop into the boiling water. Cook covered for 2 ½ to 3 hours.

• Pat beef stew dry with a paper towel. Brown meat with the 2 tbsp oil on all sides. Remove and set aside.
• Peel and thinly slice carrot. Sauté carrots and onion until onions are soft. Add meat back to the pot and season with salt and pepper.
• Stir in the potato starch and mix everything well together.
• Add wine, stock and optional garlic. Bring to a simmer and cook for 1 ½ hours.
• Add onions to the meat and continue cooking for an additional 45 minutes to 1 hour.

• Preheat the oven to 350℉. Prepare 3 bowls.
• Place flour in the first bowl. Crush potato chips into small pieces and place in the second bowl. Beat the eggs with the rest of the ingredients in the third bowl.
• Cut chicken breasts into thin strips (about 1 inch). Dip each piece into flour then egg mixture and finally in potato chips. Coat very well.
• Place on baking tray lined with parchment paper. Bake for 15-20 minutes.

• Season veal with salt and pepper. Fry quickly on both sides in frying pan with some oil.
• Remove from pan and place in a roasting pan.
• In the same frying pan (do not wash it out. Use the oil from the veal) sauté onion until soft. Add drained mushrooms and let cook 5 minutes. Continue to add the rest of the ingredients except for the flour and cook another 5 minutes. Keep mixing.
• Slowly mix in the flour and cook until sauce thickens.
• Pour sauce over veal chops. Cover and bake at 350℉ for 1 1/2-2 hours. Uncover and bake an additional 20 minutes.
• If you want to freeze and serve at a later time, do not uncover. Bake until ready to serve.

• Mix the batter ingredients together.
• Pat chicken dry and dip into batter. Fry on both sides until golden and ready.
• Serve with a dipping sauce.

To prepare the crepe leaves:

• Combine eggs, potato starch, water and salt using an immersion blender. Grease a 10-inch skillet. Heat skillet over high heat. Pour some crepe batter into pan, turning pan to coat bottom. Cook for 1 minute or until bottom sets. Flip and cook an additional 30 seconds. Repeat with remaining batter.
• Cut crepe leaves into medium thin strips (roll 8 leaves together jelly roll style and slice). Lay them out on a baking sheet and let dry 6 hours or overnight.

To prepare the kugel:

• Preheat oven to 350°F. Thoroughly grease a medium sized bundt pan with oil or nonstick cooking spray.
• In a large pot, heat the oil with ½ cup sugar. Heat until sugar turns golden brown. Remove from heat.
• Add 5 cups warm water. Return to heat and raise to high, bringing liquid to a boil.
• Add the sliced crepes and remaining 1 cup of sugar + salt and pepper. Cook for 5-10 minutes and let cool. Add the beaten eggs, incorporating very quickly into the noodles.
• Fill bundt pan ¾ of the way full or place in 2 nine" round pans. Bake for 1 hour and 15 minutes.

• Sauté onions in oil.
• Shred the carrots with the kohlrabi. Add to the sautéed onions.
• Cook until softened, mixing occasionally.
• Season with ginger, salt and pepper.
• Place 1-2 tbsp of filling in the center (a bit off center closer to you) of a crepe. I prefer to use 9 inch crepes or smaller.
• Roll up bottom of crepe covering the filling. Tuck in both sides and continue rolling to form a tight roll.
• You can freeze these at this point.
• Fry seem side down first. Turn over and fry the other sides. Serve with duck sauce.

• Sauté onions in oil for 5 minutes.
• Add the shredded kohlrabi and cook until very soft.
• Meanwhile cut the crepes into small squares.
• Add to the sautéed onions and kohlrabi. Season with salt and pepper.

Cake:

• Beat egg whites gradually adding sugar. Slowly add the potato starch and nuts. Line 2 cookie sheets with baking paper and divide cake batter between both pans (filling ¾ full). Bake in a preheated oven for 25-35 minutes at 350°F.

Cream:

• Beat egg yolks gradually adding sugar. Add remaining ingredients. Place in a double boiler and cook stirring occasionally for 20-30 minutes.

Assemble:

• Spread ½ of the cream over one sheet cake. Peel baking paper off the second cake and place over creamed cake. Spread remaining cream over top cake. Garnish with ground nuts and slivered almonds.
• Freeze. Cut into small bars or squares and refreeze. To serve, let cake sit out 5 minutes and serve semi frozen.

• Preheat oven to 350°F.
• Peel, core apples and slice into rings.
• In a large mixing bowl, combine the potato starch, eggs, oil, sugar, cinnamon and vanilla. Add apples to the bowl and coat well.
• Combine walnuts and sugar. Place half of the topping on the bottom of a round pan or pyrex. Layer apples neatly. Pour remaining egg mixture on top.
• Let mixture settle into the apples the sprinkle with remaining topping.
• Bake uncovered for 1 hour or until golden brown. If top browns too fast, cover with foil and continue to bake.

• Beat the egg whites until fluffy. Add the sugar beating well until stiff and shiny.
• Gradually add remaining ingredients.
• Spoon out small circles on a lined cookie sheet.
• Bake at 225°F for 1 hour or until dry.

• Preheat oven to 350°F.
• In a large bowl using a spoon mix farmer cheese, sour cream and cream cheese. Add 6 egg yolks, orange juice, vanilla sugar and ¾ cup sugar. Mix till incorporated. Add flour.
• In a mixer, beat egg whites until stiff peaks form. Gradually add the remaining ¾ cup sugar.
• Fold beaten whites into the cheese mixture. Divide filling into the 3 pie shells.
• Bake for 40 minutes. The cheesecakes should be slightly golden on the edges.
• To prepare topping, combine sour cream and sugars.
• Remove cheesecakes from oven and let cool 5 minutes. When still warm, divide the sour cream topping between the three cheesecakes. With the back of a spoon, starting from the center, circle the topping across the top until it covers the entire cake.
• If serving for dessert, you can alternatively drizzle dulce de leche, caramel or desired topping.