Bolognaise Pastel Cover with Roasted Grated Cheese

Ingredients:

• 500 grams potatoes, steamed and mashed
• 50 grams milk powder
• A tablespoon margarine
• An egg yolk
• Salt to taste
• A teaspoon pepper powder
• 50 grams cheddar cheese, grated
• ½ teaspoon nutmeg powder
• 2 teaspoons dried parsley

Filling Ingredients:

• 200 grams of lean ground beef, finely chopped
• 3 cloves garlic, minced
• ½ of onion, minced
• 3 teaspoons tomato paste
• 2 teaspoons tomato sauce
• A teaspoon dried oregano
• A teaspoon pepper powder
• 2 pieces bay leaf
• A teaspoon white sugar
• 2 tablespoons cooking oil
• Salt to taste

Filling Directions:

1. Preheat cooking oil in a saucepan. Saute garlic and onion until fragrant.
2. Insert the chopped beef. Cook until change color while stirring.
3. Add the other ingredients. Heat until cooked through and well infused.
4. Remove and set aside.

Directions:

1. In a bowl, combine mashed potatoes with the other ingredients, except grated cheese and parsley. Stir until well blended.
2. Arrange the dough up to 0.5 – 1 cm of baking dish height.
3. Add the filling mixture over the first potato dough.
4. Then, spread by the remaining potato dough over the filling nearly up to the surface.
5. Top with grated cheese and parsley.
6. Bake in oven at 170 degree Celsius for about 25 minutes (until golden brown).
7. Lift and serve warm.

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Milkshake Tea Apple

Ingredients:

• A Fuji apple
• 300 ml of tea solution
• 170 ml fresh milk
• 2 teaspoons low calorie sugar

Directions:

1. Combine all the ingredients in a blender.
2. Blend it all until well smooth.
3. You can add some ice or let stand for a while in a cooler before serving.

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Pennsylvania Dutch Potato Filling with Black Pepper

Ingredients:

• An onions, chopped
• 2 large trunked celery, cut into 1 cm
• 4 tablespoons butter
• 100 grams of unskin white bread, diced and grilled
• ½ tablespoon black pepper powder
• A teaspoon chopped parsley
• An egg
• 70 ml of fresh milk
• 500 grams potatoes
• Salt to taste

Directions:

1. Steam the potatoes until tender. Remove, peel, and puree (mashed). Set aside.
2. Heat the butter. Saute onions and large celery until fragrant. Remove and set aside.
3. Beat the egg off. Add salt and black pepper. Stir until blended. Mix the egg with mashed potatoes. Sprinkle parsley and add milk slowly while stirring until dough is smooth.
4. Enter a fresh baked bread and sauteed onions. Stir well.
5. Prepare margarine-recovered heat-resistant baking dish. Pour the dough into it.
6. Bake in oven temperature to 220 degrees Celsius for approximately 30 minutes. Remove and serve.

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