Provolone risotto

Ingredients: Chicken meat, onion, vermouth, tomato juice, short grain rice, Provolone cheese

Take the pot and fill the bottom with oil. Doesn't matter how much. I prefer sesame oil, but you can use any. Put the pot on the highest setting. Now cut the chicken meat (it doesn't matter how much, but don't forget the butcher's glove). Salt a little.

While the chicken is searing meat, take a large onion and cut it into large pieces (small doesn't work with my trembling anyway) and place in a large plastic bowl in the pot. Fry for a long time on the highest setting until the onions are brown in some places. Then deglaze with a little vermouth or sherry (otherwise soda or any sugary drink will do). Add a lot herbs of the Provence.

Now add a tetra pack of tomato juice. If there is too much liquid it will evaporate, if it is too much and the rice is too hard, add more tomato juice and bring to the boil. Meanwhile add the chopped Provolone cheese. At the end you can refine it with a little Greek yogurt.

Vegetarian curry

Ingredients: red cabbage, oil, large onion, zucchini, vermouth, tomato puree, curry paste, yogurt.

In the sink, fill the rice (short grain rice) into a mug and pour it into a large plastic bowl. Take the same mug and pour the mug of water into the large plastic bowl twice. Add a little more salt and add to the saucepan, bring to the boil and then set aside until the rice is good. If the rice is too hard, add a little water and cook again.

Take the second pot and fill the bottom with oil. Doesn't matter how much. I prefer sesame oil, but you can use any. Put the pot on the highest setting. Now cut the red cabbage (doesn't matter how much, but don't forget the butcher's glove). With red cabbage you can use almost anything here except the first 2 cm of the core. Balance in the pot with the large plastic bowl. Salt well.

While the red cabbage is searing, take a large onion and cut it into large pieces (small doesn't work with my trembling anyway) and put in a large plastic bowl in the pot. Sear on the highest setting until the volume in the pot has halved and the cabbage and onions are brown in some places. Then deglaze with a little vermouth or sherry (otherwise soda or any sugary drink will do).

Then add a large pack of pasteurised tomato (if not available, you can also use tomato juice if necessary) and wait until everything cooks. At the same time, cut some zucchini into mouth-sized pieces and add to the pot.

When the zucchini are firm to the bite, add the curry paste or curry spice mixture. Taste and, if necessary, add more seasoning. Always have a wide and deep spoon ready to try.

At the end stir in either yogurt, cream or coconut milk if you like it creamy.

Pate de Champagne terrine

Ingredients:

Bacon, lean meat, fatty meat, egg, milk, bread and spices.

A dish that demands a lot from everyone who has a strong tremor. The first one should have a metal box that can survive in the oven and then a pot into which the box can be put, which is also oven safe.

First you take the metal box and cover it with bacon, so that you still have some bacon on top that can be covered (be careful, this is the most difficult part for people with tremors and you can start over as often as you like).

Now for the content. One takes meat or fish in the ratio 50% thin meat / fish, 25% fatty meat / fish and 25% liver. The important thing here is not to weigh, because that does not work with tremors, but to estimate instead.

It is best to mix the mixture with the meat grinder. Otherwise, a mixer will work if necessary. Then add the mustard, coriander, pepper, allspice, clove and curing salt and don't overdo it the first time. Add a dash of milk, 1 egg and some bread. The quantities are tricky and that is what makes this dish so difficult for us people with the tremor. Mix everything and pour into the metal box over the bacon. Cover the top with the bacon at the end.

Then put the metal box in the pot. Cover the pot with water so that half of the metal box is surrounded by water. Cook in the oven at 170 degrees for 2 hours. Pour more water if necessary. Cool and wait until cold. Eat with bread and mustard.

Leek cream soup

 Leek cream soup consists of 4 ingredients: leek, potato, vegetable broth and processed cheese.

The important thing here is that you have to unpack the processed cheese beforehand, because processed cheese usually ends up in corners or individually sealed packages. First of all, the more processed cheese, the creamier it is. So you should buy at least 1 to 2 packs (100 g each) that you have to open carefully. It takes forever if you are trembling a lot, so you should do this a few hours beforehand, otherwise it will put you under stress.

You start to heat a vegetable stock or water, in which you then add one or two stock cubes. Meanwhile you cut the leek (wear butcher's gloves again). Doesn't matter if the sections are different. If you are too big you have to cook longer.

Then add the sliced ​​leek to the boiling broth (always transport to the pot in a plastic container) and continue cooking on medium heat.

 Then peel a giant potato or two. The important thing here is that if you are trembling so much that you need 2 hands to put a key in the keyhole, it is good to peel only the largest potatoes, because then you have more control. You should always peel cold potatoes, because peeling the skin off a jacket potato is an impossibility if you tremble.

After peeling the potatoes, cut them into small cubes. Kitchen gadgets often help. Put the chopped potatoes in the soup and wait until they are done. Always have a wide and deep spoon ready to try, as narrow spoon will not work.

When the time comes, add the processed cheese and season with salt and pepper. After 2 minutes it can be served.

Chicken Sweet-sour

Ingredients:

Round rice, oil, meat, large onions, pasteurized tomato sauce, sugar & vinegar

Take two pots.

In one we make the rice. Use round rice. So go to the sink and put the rice in a mug and pour it into a large plastic bowl. Take the same mug and pour the mug with water into the large plastic bowl twice. Add a little more salt and add to the saucepan, bring to the boil and then set aside until the rice is good. If the rice is to hard just add water and give it a bit of heat.

Take the second pot and fill it with oil at the bottom. Doesn't matter how much. I prefer sesame oil, but you can use any. Put the saucepan on the highest setting. Now cut the meat (it doesn't matter how much, but don't forget your gloves) and transport it to the pan with the large plastic bowl.

While the chicken is searing, take some large onions and cut them into large pieces (small doesn't work with my trembling anyway) and put them into the pot using a large plastic bowl. Fry well.

Then add a large pack of tomato sauce (if not available, you can also use tomato juice if necessary) and wait until everything cooks. Add a good portion of refined sugar and some vinegar. Here it is important to taste until right. The biggest problem with trembling is often tasting. It is best to use a roasting spoon or a deep and and wide spoon.

If the taste is right, add another pack of bean sprouts and if you want the sauce to be thicker, use a corn flour (but if you like  are shaking like me half of the flour does not reach the pot, so I only use it on good days). Then stir well and the meal is ready.

Basics

Fill all the ingredients into a large container above the sink before you open any packaging because otherwise things are all over the kitchen.

At the same time, forget weight information because weighing with tremor does not work.

When you cut something, always use a butcher's glove on your left hand so that you don't get injured.

All pots must be large and have two handles. Pans and everything that is operated with one hand can be forgotten otherwise scattered around the kitchen.

Everything you put in the pot must be transported to the pot in a large plastic container and poured into it.