Dough

• First make the dough. Combine all the ingredients and knead into a fairly soft, elastic dough. Shape the dough into a ball, place it on a baking sheet and brush it with oil to prevent it from hardening and let it rest for 30 to 45 minutes.

Sprinkles

• Melt the butter, add the sugar and breadcrumbs and toast everything briefly.

Filling

• Peel the apples and remove the core. Cut them into not too small pieces. Put them in a large bowl and add all the other ingredients. Mix everything together until fluffy.

Finishing

• Preheat the oven to 190 degrees.
• Place the dough on a lightly floured cloth of about 70 by 70 cm. Roll out the dough with a rolling pin to about 30 by 30 cm. Use enough flour to prevent sticking. Then stretch the dough sheet very thinly to a size of about 65 by 65 cm. Use the backs of your hands to prevent your fingers from tearing the dough.
• Brush the dough sheet with half of the melted butter. Sprinkle the edge, about 20 cm, that is closest to you with the sprinkles. Place the apple filling on top of this. Roll the dough upwards with the help of the cloth. Place the dough on a baking sheet and brush with melted butter. Bake the strudel for 45 to 60 minutes. Brush the dough with melted butter every 15 minutes.
• Allow to cool briefly, sprinkle with icing sugar and serve warm, possibly with whipped cream or crème anglaise.

Dough

• Mix flour with some salt and make a well in the middle. Add the butter and beaten egg and knead with the fingertips into a cohesive dough. Mix with a dough cut through the dough and knead a few times until the structure and color are even. Add some water if the dough is too dry. Do not knead too long with the hands, because then the dough will become tough. Wrap in plastic wrap and put in the refrigerator for 30 minutes.

Filling

• Wash the leeks well and use only the white and light parts. Slice them thinly on the mndoline and put the slices in a pan with the milk. Cook over low heat until creamy, like the consistency of beaten egg. Do not mix too much, stir in the cream and season with salt. Cool to room temperature.

Finish

• Roll the dough between two floured sheets of greaseproof paper into a circle. Remove the top sheet of paper and press 7 cm cake tins with the edge in the dough, gently so that only a light print is visible. Use a knife to cut 1 cm around the edges of the molds. Turn around and press the dough into the bottom of the greased molds. Prick the bottom a few times ni with a fork, spread some of the filling over the bottom. Make circles in the filling with a fork. Bake the quiches for 20 minutes in an oven of 180ºC. Hot serve.

• Peel and grate or grind the kunyit and press the juice out. Wash the rice in cold running water and let it drain. Bruise and knot the sereh. Put the rice in a pan and pour the santen and wok water to 2 cm above the rice. Add the sereh, the salt leaves, salt and the kunyi juice. Bring to the boil and cook in an open pan for 8 minutes. Stir the rice with a wooden spoon, turn the heat down and let it boil slowly until the moisture evaporates. Put the rice in a steamer and steam with the rice cooked. Serve the rice in the shape of a pointed cone, garnished with flowers and / or cresses.

• Blanch the tomatoes briefly, peel and puree with an immersion blender. Heat the ghi, lower the flame and fry the cinnamon stick, bay leaves, cloves, cumin seeds, chillies and ginger, stirring occasionally. Then add the tomatoes. Let the chutney cook over a low flame for about 25 minutes without a lid. Stir occasionally at first, but more often as the chutney thickens. Continue until almost all of the moisture has evaporated. Stir in the sugar and turn the flame up. Now stir faster for 5 minutes, until the chutney has thickened into a thick sauce. Remove the cloves, bay leaves and cinnamon stick and season with salt. Serve at room temperature.

Codfish

• Preheat the oven to 140 °C. Roll the fish in coarse salt. After 8 minutes, rinse the fish under cold running water. Pat dry with a clean towel. Heat a fireproof pan with the butter and olive oil. Color the fish on the skin side. Season with pepper and a little salt. Turn the fish over, add butter and cook for another 5 minutes in the oven at 140 °C. Bake the fish in the oven with the melted butter. Remove the skin from the fish and season with some fleur de sel.

Puff pastry cookies

• Roll out the puff pastry on the work surface. Take a dressing ring and cut out 16 moons. Place them on baking paper on a baking tray. Brush them with the egg yolk. Bake them in the oven at 190 °C for about 19 minutes until nicely browned.

Spinach

• Put a pan on the stove and melt the butter. Finely chop the shallot and garlic. Stew the shallot and garlic glassy. Add the washed and dried spinach. Stir and season with salt and pepper.

Mousseline Sauce

• Beat the egg yolks with the water over a low heat until smooth. As soon as the egg yolks start to set, take the pan off the heat. Gently stir the cubes of cold butter into the sauce until they are completely melted. Season with salt, pepper and lemon juice. Half whip the cream and add gently to the sauce.