Peel the potatoes. Cook 20 minutes boiling salted water.
Drain, the move to press puree.
Add milk and butter, then mix thoroughly.
Cut the celery into fine julienne (very thin stick), then fry in very hot oil until lightly coloration, to be included hair. (more…)
Boil water, salt, sugar and butter. A boiling, throw in one fell 
swoop flour. Bake until the dough becomes detached from the pan.Remove from heat. Add to the eggs. Mix well. (more…)
Choux paste (to the previous day, the sprouts will be less fragile): Turn on your furnace thermostat 6-180C °. In a saucepan, turn the water, salt, sugar, butter cut into pieces and boil. 
When boiling, remove from the heat and put all the flour at once. Stir vigorously with a spatula, until it forms a ball standing out of the pot. (more…)
Combine water, milk, salt and butter in a saucepan and gently lead ebulition. Jeter rain in the flour and beat vigorously
constantly on the wooden spoon, leaving the pot in soft lights. The dough should come off on its own walls. Let the dry twenty seconds while continuing to stir. (more…)
This recipe is delicious health and the advice I would strongly. But cooking is too long for just one hour that is correct cuison 
You can vary the taste of the recipe by adding 1 cup of white wine while reducing the liquid.
(more…)
Tasty Vegetable Soup with corn easy recipe:
preserved corn 120 g
carrot 60 g
root of parsley 40 g
butter 20 g
vegetable soup (see soup recipe) 700 g
potatoes 120 g
cauliflower (cabbage) 80 g
leaves of green lettuce 10 g
sour cream 60 g
greens of parsley or dill 10 g
Puree soup (Thick soup) of cauliflower (cabbage) recipe 
cauliflower (cabbage) 200 g
potatoes 100 g
milk 300 g
yolks of eggs 20 g
rice 50 g
water 500 g
butter 20 g