Monday, May 29, 2006


3 eggs + 2 egg yolks
1 tbsp confectioner's sugar (plus some extra for sprinkling)
1 tbsp softened butter
1/4 tsp salt
2 cups flour (plus some extra for kneading and rolling out)
Jelly or jam (any kind)

Beat the eggs and egg yolks for about one minute. Add sugar, butter, and salt; beat again for about 30 seconds.

Add two cups of flour and mix well with a spoon (not mixer).

Knead the dough, adding flour to prevent from sticking to your hands.

Using a small amount of dough at a time (depends on your surface; I usually use a golf-ball size at a time), roll very thin (about 1/8 inch or even thinner).

Using three sizes of cookie cutters (unless you are in a hurry -- in that case, one size works fine), cut three circles for each rosette. Stack cirlces, beginning with the largest. Press the centers together with a pen. Make about five even slits on the outer edge to form petals.

Preheat oil to about 375 F. Fry three or four rosettes at a time until they "bloom" and turn golden. Do NOT make too many rosettes before frying; I usually work with somebody else -- one makes rosettes and the other fries them.

Drain on paper towels. Lightly sprinkle with confectioner's sugar when still warm. You can also add a dab of jam or jelly to the hollow to make these treats look festive.

Do NOT sample any -- let your guests consume these extra calories. :)

Serves approximately 20 guests

Tuesday, May 02, 2006

Salad "Bertran"

Found on and prepared with slight modifications.

  • Fresh cabbage, shredded (buy cole slaw cabbage to save time)
  • Whole corn (canned corn will do)
  • Olives (if you like them)
  • Chicken breast (I had a package of Italian Chicken Strips)
  • Salt, olive oil, vinegar (to taste)
  • Fresh parsley for decoration

Shred about two cups of cabbage, add corn (about 1/4 can per serving), some olives, and chicken breast (2-3 strips per serving). Add salt (about 1/4 tsp) and mix well. Add olive oil and vinegar (to taste). Decorate with finely chopped fresh parsley. That's it!

The original recipe called for 1 hard-boiled egg per serving as well as mayonaise instead of olive oil/vinegar.