Fondue Cheese Sauce
Ingredients : Two hundred and thirty grams of grated white cheddar cheese. Two hundred and thirty grams of grated yellow cheese. Five teaspoons of starch. Two cups of cold milk. A sprinkle of freshly ground black pepper. 2 tablespoons chopped chives. Small pieces of Arabic bread the size of Luqaimat. Slices of broccoli, celery, carrots, steamed asparagus.
Stir the cheese with starch in a medium bowl until wrapped. Pour the milk in a medium saucepan, and let it boil. Reduce the flame to medium heat. Beat a little cheese mixture with milk until the cheese is partially dissolved, repeat the same method with the remaining amount of cheese mixture, and continue to beat for about a minute until the cheese is completely dissolved and the bubble escalates further. Season the fondue sauce with black pepper. Transfer the cheese mixture to another saucepan and sprinkle with chives. Place the pot over a large candle, and serve fondue sauce with burgers or sliced bread, vegetables.
Ingredients : A glass of yellow onion, cut into thin slices. Three tablespoons of extra virgin olive oil.
Burger Tablet Components: 1 kg of minced Australian lamb. 1 tablespoon crushed corn flakes. A pinch of salt. A sprinkle of freshly ground black pepper. Sixty grams of blue cheese (roquefort cheese) cut into small cubes. 1 tablespoon soft butter. Four large pieces of bun bread (bread in the form of small pellets composed of: flour, milk, sugar, yeast, salt and water and painted after baking with a mixture of eggs, milk and then sprinkle a little sesame). A quarter cup of yellow mustard.
Ingredients: 2 cups of watercress. A cup of beet cut into thin fingers. Quarter onion cut into thin slices. A piece of pear cut into small cubes. A little vinegar. A small amount of lemon juice. Ingredients: a glass of red vinegar. Half a cup of vegetable oil. Clove of crushed garlic. 2 teaspoons white sugar. Two teaspoons of salt. Two teaspoons of pepper.
Sauté the onion in a heated oil in a medium-sized iron skillet over low heat until golden brown, stirring frequently with a wooden spoon, then set aside. Add all the ingredients of the burgers in a large mixing bowl and mix slightly, then form the mixture into four tablets of equal size and thickness. Cut the blue cheese to forty grams per burger tablet. Stuffing each burger disc with blue cheese and then pelleting the burger dough and spread it in the palm of the hand.
Roast the burgers over high heat for eight to ten minutes until they are partially cooked and stir more than once during grilling. Spread the bread with butter and roast it so that the side cut down is directly on the fire while not burning. Combine burgers with caramelized onions and mustard, and serve with salad. Sauce: Mix all ingredients except the oil and whisk the mixture well, then pour the oil until the dressing is homogeneous.