I think I like any dish with cheese… I guess it has to do with my swiss roots 😉  In Switzerland, at family restaurants, almost everything has cheese in it – if not, they put cheese on top!

Ingredients:

• 1 chicken – in pieces
• 2 carrots, 1 celery stick, parsley
• 1 large broccoli – in small pieces
• 3 oz (100 gr) grated cheese (Gruyère)
• 3 oz (100 gr) grated parmesan
• salt and pepper to taste

• 5 Tablespoons flour
• 3 oz (75 gr) butter
• 2 cups milk
• 1 teaspoon salt
• Pepper and nutmeg to taste

Directions:

1. Place the chicken in a stock pot. Add the carrots, celery, parsley and 1 teaspoon salt. Add water and boil for about 1 hour, or until the chicken is tender.
2. Take out the chicken and let cool.  Save the chicken broth for a nice Consommé.

For the cream sauce (Béchamel):

1. In a saucepan, melt the butter at medium heat.
2. Add the flour and let fry while stirring constantly for about 2 minutes.
3. Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.

Now to put it all together:

1. Make a first layer of broccoli.
   
2. Then a layer of chicken.
   
3. One layer of Béchamel sauce, and then at the end, sprinkle Gruyère and Parmesan.
   
4. Place in a warm oven at 350ºF (180ºC) for about 1 hour.

I remember eating “crunchy” French Toast when I was a kid.  There’s a tiny little trick in order to make them!

Ingredients:

• 8 slices sandwich bread
• 2 eggs
• 1 cup milk
• sugar
• cinnamon
• oil
• Marmalade, powder sugar, maple syrup

Directions:

1. Mix 2 eggs, milk, 1 teaspoon sugar, and 1/2 teaspoon cinnamon in a bowl.
2. 
   Dip the bread slices, one by one in the batter.
3. 
   Fry the bread slices on a non-stick pan with a little bit of oil at medium heat. Put them aside.
4. 
   Return the fried slices to the pan and sprinkle cinnamon and sugar on each side.  Fry shortly, just to caramelize the sugar over the french toast.  This will give you really crunchy French Toast!

Ingredients:

• 1 Pork filet
• 15 – 18 prunes
• 2 Onions – chopped in large chunks
• 7 oz (200 gr) sliced bacon
• salt and pepper
• 1 cup water

Directions:

1. 
   Slice the Filet lengthwise.  Place prunes along the middle. Sprinkle salt and pepper.
2. Wrap the filet with the bacon stripes.
3. Add the remaining prunes and the onions to the baking dish.
4. Add 1 cup of water.
5. 
   Bake in a warm oven at 350ºF (180 – 200ºC) for about 1 hr 15 min, or until Filet is well done.
6. Place the meat on a cutting board.
7. Take out most of the prunes, leaving about 1 – 3.  With a stick blender, puree the onions and the prunes.  Add water in case there is not enough to make a nice sauce.  Taste, and adjust salt to taste.  You can also start blending without the prunes, and add and blend according to taste. Strain the sauce, add to a serving dish.  Cut the Filet in medallions, and serve on top of the sauce.

Ingredients:

• 18 oz (550 ml) Milk
• 3 eggs
• 2 Tablespoons oil
• 1/2 lb (220 gr) flour
• 1 teaspoon sugar
• 1/2 teaspoon salt

Directions:

1. Mix all ingredients in a blender.
2. Make Crêpes in a Crêpe pan at med – high heat.  Use a soup serving spoon to add the batter to the pan.  Move the pan quickly so that the batter spreads evenly over the pan.
3. 
   Turn the Crêpe when you see that the edges separate from the pan.  Let the other side cook for just a little bit.
4. 
   Serve with mermalade, syrup, fruits, sugar or nutella.