Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 120 g, the other 180 g. Bake it at 230 °C for approximately 8-10 minutes.

Melt the butter and the chocolate, add the scraped inside of the vanilla bean and when cooled, add the 5 egg yolks. Whip the egg white with the sugar until they form soft peaks, mix it gently with the melted chocolate and the almond flour. Bake at 170 °C for 30 minutes in a ring wrapped in silicone paper. It needs to be turned round right after baking.

Cook the beetroot until it’s tender with the ginger, honey and the orange juice seasoned with salt. Drain it and stew the rice in this beetroot juice until it becomes soft. Make the stewed rice and the beetroot creamy using hand-held blender, then add soaked, wringed and melted gelatine to it, fill the mix into the mould, and then cool it in the refrigerator.

Place the pork knuckle in a large saucepan, cover it with water and bring it to a boil together with the whole peppercorns, bay leaves, the onion, garlic and half the bunch of rosemary, but without salt (the pork knuckle is salty enough by itself). When the meat gets soft, take it out from the stock. Let the pork knuckle cool, discard then mince its skin and greasy parts. Take the meat apart to its fibres. Boil the stock until it is thickened, then filter it. Stew the shallot on some butter, add some white wine and boil it together. Mix the tored meat, the reduced stock, the minced skin and greasy parts and the shallot. Season it with salt and the remaining fresh rosemary, then placing this mixture into the mould freeze it overnight.

Heat up 3.5 dl of the cream with salt, pepper and with the tomatoes beaten in the mixer. Place the jelly sheets soaked in cold water for 10 minutes and then wringed. When the jelly is melted, take it off the plate. Cool it until hand warm and mix it with the cream mousse made from the remaining cream. Pour it into a Zila mould, cool it in the fridge for 3 hours.

Carp, bream, crucian and catfish head and bones mixed Make fish soup. Place the mixed fish bones and heads in cold water to boil. Add salt. When boiled, remove the froth. Add sliced onions, cut TV paprika and sliced tomatoes, “Erős Pista” cream as wished.  Boil it for about one hour on a hot plate. After removing it from the plate, add pepper powder and leave for 5-10 minutes. Boil the soup again. Drain in in a fish soup sieve and thicken it with 15 g jelly sheets per litre. Finally, fill it into a mould sprayed with Tarant and freeze the fish soup.