* paine
* lapte
* oua
* cascaval (feliat)

* sunca presata (feliata)
* sare
* ulei pentru prajit

Painea se feliaza si se da in lapte. Ouale se bat cu putina sare. Se aseaza o felie de paine, o felie de cascaval, o felie de sunca, iar deasupra inca o felie de paine. Toate acestea impreuna se dau prin ou si se prajesc in ulei  la foc mediu circa 3-4 minute pe fiecare parte. Se serveste cald.

Pofta buna!

* paine
* lapte
* oua

* branza (4 cheese Italian blend)
* piept de pui
* salata verde
* maioneza
* sare
* ulei pentru prajit

Pofta buna!

Heat a skillet large enough to hold the mushrooms in a single layer over medium-high heat. Add 1 tablespoon of butter, which should, ideally, melt quickly and turn a light brown color. Add the shallots, season with salt and pepper, and give them a quick stir. Add mushrooms, 1 more tablespoon of butter and season with a bit more salt. Cook for about 4 minutes until mushrooms begin to turn golden brown and release some of their water. To avoid a possible flame up, move pan away from the stove and carefully add the vermouth. Return pan to stove and let cook for 2 to 3 minutes to reduce the vermouth.

While mushrooms are cooking melt remaining 1 tablespoon butter in a small skillet over low heat. Add the hazelnuts and let them “simmer” in the butter over low heat until they turn light brown, about 4 minutes.

Once the vermouth has reduced and been absorbed by the mushrooms sprinkle in the paprika (use a mesh strainer to evenly distribute the paprika over all the mushrooms). Add the lemon juice and hazelnuts and give it a stir. Remove from heat and let cool for 2 minutes.

Top each slice of toasted French bread with about 2 tablespoons of the mushroom mixture, place on platter and serve.

In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.

Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.