Gerli A. Chantelle Põldoja

GMP Pühajärve restaraunt - Culinary Institute of Estonia. Dinner with Chef of the Bocuse d´Or Olympic finalist and Bocuse d´Or Estonian president.......

GMP Pühajärve restoran

Apertif
Deutz Brut Classic NV, Champagne, Magnum amuse-bouche

Salmon NPS Stavanger 2008
Wine - Pouilly-Fume Les Ombelles 2010, Savion, Loire

Merikeel Meuniere - BEST!
(Bocuse d´or eelvõistluse roog)
Wine - Chablis, 2010, Maison Louis Jadot, Burgundia

Liivimaa lihaveise sisefilee Rossini
Wine - Sagret de Gruaud Larose, 2001, Saint Julien, Bordeaux
(Chateau Gruaud Larose II wine)

Estonian and France cheese

Tarte Tatin
Wine - Sauternes, 2007, Chavaliere du Pastel, Bordeaux

Bocuse d´Or Eesti ja Eesti Kulinaaria instituut - Prantsuse köögi traditsioonid ja Põhjamaade innovatsioon Eesti köögis.

Dimitri Demjanon - Bocuse d´Or Eesti president

Heidi Pinnak - Bocuse d´Or Olümpia finalist

Fondent à vos Bonbons la Bouche présession...

Laduree Strawberry dream...

It´s like a CupCake by Ladurée...

Delicious treats by Ladurée

Sweet treats before summertime..:)

Something for Pasta-Lovers...Smoky Chicken Pasta with Honey and Basil

Smoked cheese chicken pasta for 2

· 250 gr penne

· 250 ml valio three Cheese food-cream

· 150 gr chicken fillets

· 100 gr green beans

· 80 gr pineapple

· 50 gr leek

· 100 gr smoked cheese

· Olive oil

· honey

· 1 pack Basil spice (santamarina)

· Salt

· Lemon-pepper

boil the pasta for about 10 minutes. At the same time chop the leek and chicken. Mix the marinade with honey, olive oil and basil. Add the leek and chopped chicken into the marinade. additional drop of little piece olive oil in pan and brown the chicken, leek, beans and pineapple there, When the chicken is slightly golden, add there boiled pasta, three cream cheese, basil, smoked cheese, lemon pepper and salt to taste.Brown until cheese is melted.

Spinach & Ricotta filled "Shellies" with cheesy Champignons..

· 250 gr drum "seashells" - Paste

· 150g grated Gouda

· 200 gr spinach

· 200 gr ricotta

· 100 gr champignons

· 250 gr whipped cream (35%)

· 3 eggs

· 1 onion

· olive oil

· salt

· Basilica

· Lemon-pepper

Chop the onion and champignons and fry in olive oil (until they are golden). Mix together spinach, ricotta, 25 grams gouda, 1 egg, salt, basil, lemon pepper. Add the golden onions and champignons, Boil pasta about 7 min. Fill shells with spinach-ricotta-champignons mixture and place into form, sprinkle over with gouda, Mix together the cream, 2 eggs, basil, lemon pepper, salt. Pour the mixture to form. Place the form into oven (250 C) for about 20 minutes, and a 250 oven for about 20 minutes.

· 250 gr drum jahust „merekarpe“ – pasta

· 150 gr gouda riivjuustu

· 200 gr spinatit

· 200 gr ricottat

· 100 gr shampinjone

· 250 gr vahukoort (35%)

· 3 muna

· 1 sibul

· Oliiviõli

· Soola

· Basiilikut

· Sidrunipipart

Haki sibul ja shampinjonid ning pruunista oliiviõlis. Sega kokku spinat, ricotta, 25 gr goudat, 1 muna, sool, basiilik, sidrunipipar. Lisa kuldsed sibulad ja shampinjonid.Keeda merekarpe umbes 7 minutit.Täida merekarbid spinati-ricotta-shampinjoni seguga ning aseta vormi. Puista vorm üle Goudaga.Sega kokku vahukoor, 2 muna, basiilik, sidrunipipar, sool. Kalla segu vormi ning aseta vorm 250-kraadisesse ahju umbes 20 minutiks.

Eesti Vabariigi aastapäevaks - Anniversary of the Republic of Estonia!

Cake "Vabariik"

Vaja läheb

· 400 gr vanilje kohupiima

· 200 gr hapukoort

· 3 muna

· 600 gr toorjuustu

· 250 gr sokolaadist küpsiseid

· 50 gr võid

· 300 gr sokolaadi kondentspiima

· 200 gr külmutatud kirsse

· Suhkur

· Vanilje

· Doodleys likööri

· Kookoshelbed

· Rukkilille õied

Purusta küpsised, sulata või, sega küpsised sulatatud või ja doodleysega.aseta segu vormi.

Sega toorjuust, kohupiim, munad, vanilje, suhkur, lisa doodleys.

Sulata kirsid, eemalda liigne vesi, sega suhkruga. Aseta kirsid purustatud küpsistele ning lisa toorjuustu-kohupiima segu.

Aseta vorm ahju, küpseta 15 minutit 175-kraadises ahjus. Võta hetkeks vorm ahjust välja ning lisa sokolaadist kondentspiim (240 gr), sega segu lusikaga siiruviiruliseks.

Aseta vorm uuesti ahju ja küpseta veel 45 minutit.

Sega kokku hapukoor, suhkur ja doodleys.

Võta peale 60 minutit küpsetamist vorm ahjust välja ja kalla üle hapukoore-kreemiga ning kaunista kookoshelveste ja sokolaadi kondentspiimaga ning lisa rukkililled!

Aseta 3-4 tunniks külma ning naudi!

You need

· 400 g vanilla curd

· 200 gr sour cream

· 3 eggs

· 600 gr cream cheese

· 250 gr chocolate-cookies

· 50g butter

· 300 gr chocolate milk (condensed)

· 200 gr frozen cherries

· Sugar

· Vanilla

· Doodleys liquor (50 ml)

· coconut flakes

· Cornflower Blossoms

Crush cookies, melt the butter, mixed cookies with melted butter and mix it with doodleys (10 ml) .put cookies-mix into the baking-form.

Mix cream cheese, curd, eggs, vanilla, sugar, extra doodleys (25 ml).

Defrost the cherries, remove the excess water, mixed with sugar (vanilla). Place the cherries over crushed cookies-mix into the form and add cream cheese-curd-eggs mixture.

Place the form into the oven and bake for 15 minutes at 175 degrees. Take a form out of the oven and add chocolate condensed milk (250 gr), mix it with cheese-curd-eggs mixture and swirl the mixture with spoon.

Place the form into the oven again and bake for a 45 minutes.

same time Mix together sour cream, sugar and doodleys.

after 60 minutes of baking take the from out of the oven and pour over the sourcream mixture, then decorate the cake with coconut flakes, cocolate condensed milk and cornflowers,

Place 3-4 hours of cold and enjoy!