For schnitzel:
4 escalopes
1 egg
10 grams breadcrumbs
flour
salt, pepper
oil for frying

    For potato salad:
600 grams potatoes
1 onion
1 clove garlic (minced)
mustard

1/3 cup chopped fresh parsley
salt, pepper
oil, vinegar

    For tart (1 large baking pan):
150 grams blueberries
250 grams butter or margarine
250 grams sugar
1 bag of vanilla

a pinch of salt
lemon scrapings (from 1/2 lemon)
5 eggs

400 grams flour
1 bag of baking powder
1/8 liter lukewarm milk   
2 tablespoons powdered sugar  

Preparation:
FOR SCHNITZELS:

Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Pound the meat thin and cut the fringes carefully. Salt lightly, cover the meat first in the flour, then in the egg and finally in the breadcrumbs. Put the schnitzels in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.

FOR POTATO SALAD:

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Cut the onion into thin slices and add it to the potatoes. In a large bowl, mix together the garlic, oil, vinegar and mustard. Add potatoes, toss to evenly coat and sprinkle with chopped parsley.

FOR TART:

Combine powdered sugar, vanilla, pinch of salt, butter and lemon scrapings in the bowl of a food processor. Add the eggs and process until mixture become creamy. Mix the flour with baking powder. Add the flour and the milk to the mixture, by turns. With your fingers, press dough into a buttered tart pan and add the blueberries on the top.  Bake for 45 minutes or until browned. Let cool completely and sprinkle with powdered sugar.

1 teaspoon cumin
salt, pepper, virgin olive oil

Preparation:
FOR VEAL:

Cut the meant into large pieces. Put water into a large pot, add the meat and bring to a boil. Skim, leave it to stew for 5 minutes and then pour the water. Put the meat into a pot, cover it with water, add one clove garlic and one onion cut in two and simmer gently until meat is very tender. Remove meat from the pot, chop it and set aside. Strain the liquid and reserve. Peel off and chop the tomatoes, one onion, one clove garlic, one red pepper and fry them for a few minutes until softened. Add one chicken cub and the cumin and leave for a few more minutes. Put the chopped meat and the sauce into the reserved liquid, add salt and pepper and let it simmer on a low heat for 15 minutes.

FOR BLACK BEANS:

Cover beans with water and soak them overnight. The other day heat to boiling and let boil for 10 minutes. Add 1/2 chicken cube, a pinch of cumin and 1/2 cup virgin olive oil. Add 2 tablespoons oil in a pan and put in one onion and one pepper (finely chopped); fry on medium-low heat until everything is soft. Remove from heat, add the beans, mix and serve.

FOR RICE:

Chop the last onion and one garlic clove; Add 2 tablespoons oil in a pan and put in the onion and the garlic garlic clove; fry until they reduced to a pulp. Add the rice and the water (2 cups of water for each cup of rice), salt and 1/2 chicken cube. Cover and cook slowly, watching that the rice does not stick to the bottom of the pan. When it is tender, remove from heat,  let it stand 5 minutes longer, then serve.

 FOR BANANAS:

Preparation:

10 gr. ground black pepper corn
25 gr. butter
fresh coriander leaves or parsley  

Preparation:

Rub the pork belly with salt and origan (from the inside). Stick into each leg (front and back ones) 2 gloves of garlic. Tie the pork on the spit (neck and back legs) and put it on the chocks, so that it doesn’t touch the baking pan, leaving room beneath. Put the pork into the oven and bake for 4-5 hours. Turn to a higher temperature and leave for another 2 hours approximately, so that the skin becomes crusty. Check if it is done, by sticking a knife or fork into one of the legs. Served with potatoes (baked in the oven with oregano). Try to bake them in the baking pan on suet for a better taste.