Fried cream with almonds

Time: 75 minutes
Ingredients (4 people):

• 100 g of flour
• 100 g of small pieces of almonds
• 90 g of sugar
• 2 eggs
• half lemon peel
• bread crumbs
• 0.5 L of milk
• olive oil

Separate the yolks from the egg whites.
Mix the egg yolks with the sugar with a whisk, add the flour and the chopped lemon peel.
Slowly add the milk, stirring.
Cook the cream obtained over low heat, stirring, remove from the heat as soon as it starts to boil.
Now the cream is solid enough to work it on a plane.
Oil the plan to prevent it from sticking, spread it over the cream and let it cool.
Cut the cream into rhombuses (or other figures that you like).
Put the breadcrumbs and egg whites in a bowl with almonds and mix them.
Dip the turbot in the egg whites, take them out and fry them in oil.
When they are golden, remove them from the oil.

Chicken thighs with tomato sauce

Time: 30 minutes
Ingredients:

•  4 Chicken thighs
• 1 spoon of chiked carrots and onions
• 1 glass of white wine
• 3 spoons of tomato sauce
• chives
• salt
• oil

In a large saucepan fry the pieces of carrots and onions with oil, you may ad water to create an uniform layer before frying.
Then add the chicken thighs, add a glass of water, chives and the lass of wine.
Cook for 15 minutes, then add 3 spoons of tomato souce.
Cook for another 15 minutes or more as you like the chicken, if the chiken tend to be dry, add water or wine.

You are free to add whatever you want for example I added peas and carrots in the picture.