French Cuisine

A fresh, light and very low sugar dessert, ideal to end a festive meal on a light note. I make this Bavarian each time I am asked for a cake to share with many people because it is easy and easy to make and always pleases a lot. I make this cake in a pastry frame by adapting the size to the number of people, here it is the maxi size, the largest that fits in my freezer ^^ (the American fridge is practical, but the frozen part is n is not very wide ^^). It is nevertheless enough to treat 30 gourmets by cutting it into squares (the shape is very practical for serving too;)). As with the 3 chocolates, you can prepare this dessert up to two weeks in advance and leave it well wrapped in the freezer. Be careful, count 24 hours in the refrigerator to thaw it before tasting!

My recipe of the day is similar to a pesto, we find the green color and the parmesan but no basil, it is replaced by peas and spinach! This gives a very soft and creamy result that is perfect for wrapping pasta! I like to add a touch of crunch to my plate, here a mixture of seeds but you can also use crushed hazelnuts or just pumpkin seeds. And for an omni version, I advise you to add grilled bacon cubes or raw ham chips.

An easy recipe that highlights the cauliflower with a donut batter coating but without frying to stay light! I favored baking in the oven, which means you have less to watch and is less greasy. The dough will tend to spread a little while baking, don't panic, that's normal. On the other hand, it should not escape too much, so make sure that it is thick enough to cover the cauliflower florets well. If necessary, adjust in flour or liquid. To accompany, I made a little sauce with sweet and sour Asian flavors that will go wonderfully with the donuts. Once mixed, the result is a little "chewy", a little pasty like in the sweet and sour pork recipe. If you don't really appreciate this slightly "sticky" side, don't mix the cauliflower in the sauce but serve on the side and mix on your plate by first placing the noodles then the donuts and drizzle with sauce;) A few sesame seeds and chopped spring onion for the service and here is a nice vegetable dish that...

In particular, I had plenty of frozen peas and my mint is booming on my balcony thanks to the sun of the last few days :) Too bad I can't start my aromatic herb plantations... we'll have to wait for the nurseries to reopen, but in the meantime mint and rosemary have taken over! And since I was FINALLY able to have eggs in my last drive-thru order, I set my sights on a lovely recipe spotted at Edda from the Un lunch de Soleil blog. This cream of pea soup is super easy to make and very tasty, especially when adding a poached egg to make it a complete dish. Add nice slices of toasted bread and enjoy!

I know you are big fans of melting cheeses like me ^^ This type of recipe always attracts and I understand you 300%: nothing better than a nice flowing cheese to comfort yourself when the weather is gray and cold ^^ So today I am offering you an ultra-easy little recipe that could be perfect for your end-of-year holiday tables: a cheese stuffed with dried fruits wrapped in a pastry crust. Crispy, melting and full of flavors! Dried fruit garnish Cheese wrapped in dough Decoration and gilding of the crusted cheese For the cheese, take a camembert type cheese, here I used a Roucoulons but you can make with any brand. The most important thing is to choose a cheese that is fresh enough so that it is not runny. Otherwise it will be difficult for you to cut it in half and work it. For the filling, I chose to combine nuts and dried figs but again you can vary according to your desires with other nuts: hazelnuts, pecans, almonds, …. and other dried fruits: apricots, cranberries, raisins,…. In s...

Chutney, which comes to us from Indian cuisine, is a sauce, often sweet and sour, that serves as an accompaniment to various dishes. It is prepared much like a jam, with fruit and/or vegetables, sugar, spices and vinegar. The ingredients are cut into small pieces and cooked for a long time over low heat to stew them. Due to its Indian origin, exotic fruits, such as mango, are among the most used for chutney, but all fruits and vegetables lend themselves to it. Indian chutneys are also much spicier, with a good dose of chilli. But you can make softer versions by using mild spices. For my recipe, for example, I used ginger which is slightly spicy but which will above all bring flavor to the preparation.

  Moreover, not rummaging on the net, I realized that there are even warriors who have used this technique for sweet cakes… with chocolate!!! Yes, yes, go take a look at Manue, you'll see ^^ Well, there I played my sissy, I haven't dared to test yet... but who knows, when I suddenly want a brownie, I maybe I'll attack the pot of mayo ^^

Pasta salad is really one of the great summer classics for me (and I think it's the case for you too, right?). So, I'm always looking for new associations so as not to go around in circles with the same recipe. Here the idea started from leftover roast chicken, I also recommend that you use leftover chicken rather than buying ready-made chicken cubes, although that is also a possibility ;) For the sauce, in order to stay in the idea of the rest of cold chicken, I wanted a mayo base ^^ A little parmesan in large shavings, poppy seeds and voila!

4 sprigs rosemary + for garnish 2 tbsp lemon juice 6 tbsp gin 2 tbsp Limonverde Sorrentini   Quickly pass the rosemary branches under the flame of a blowtorch so that the scents are more present. Then crumble them in a shaker. Add lemon juice and mash. Then pour the gin and lemonverde into the shaker. Add a good dose of ice and shake vigorously. Strain into 2 cocktail glasses filled with ice and garnish with a sprig of fresh rosemary.

 For the crust 20 g (0,044 LBS) grated coconut 20 g (0,044 LBS) rolled oats 60 g (0,132 LBS) ground almonds 80 g (0,176 LBS) dates For garnish 200 g (0,44 LBS) cashew nuts 120 g (0,24 LBS) coconut butter 120 g (0,24 LBS) coconut milk 75 g (0,12 LBS) coconut oil 100 ml lime juice 4 tbsp unrefined sugar 1 mango 1 lime   Soak the cashews and dates in 2 bowls of mineral water for about 4 hours (overnight is perfect). Drain the dates and place them in the bowl of your mixer with the almonds, oatmeal and grated coconut. Mix quickly, some lumps may remain, then press the mixture into the bottom of a springform pan or a pastry circle lined with baking paper or rhodoïd. Book cool. Drain the cashews and mix them with the coconut milk and lime juice. Add the butter and coconut oil, as well as the sugar and mix again until you obtain a smooth and homogeneous texture. Pour into the mould. Also mix the mango with 1 tbsp. tablespoon lime juice. Add a few spoonfuls of coulis to the “cheesecak...

250 g (0,55 lbs) basmati rice 300 g (0,66 lbs) prawn tails For the marinade 3 tablespoon soy sauce 3 tsp rice vinegar 3 teaspoon sesame oil For the service 3 handfuls iceberg lettuce 1 mango 2 avocado 2 teaspoon sesame seeds Place the prawns in a dish, mix all the ingredients for the marinade and pour over the prawns. Seal tightly and marinate in the fridge for at least 30 minutes. Meanwhile, cook the rice according to package directions. Peel the mango, remove the core and cut the flesh into strips. Peel the avocados, remove the core and cut into strips. Pour the prawns and their marinade into a very hot pan and grill. Fill 4 bowls with rice and iceberg lettuce. Add the mango and the peeled avocados, then the prawns and their sauce. Sprinkle with sesame seeds before serving  

300 g (0,66 lbs) dry pasta 800 g (1,76 lbs) pumpkin 200 g (0,44 lbs) baby spinach 100 g (0,22 lbs) Roquefort or another cheese of your choice 30 g (0,66 lbs) walnuts olive oil salt and pepper  Remove the seeds from the pumpkin, peel it and cut into cubes. Fry the diced pumpkin in a pan with a drizzle of olive oil. Add a little water and cook over medium heat, stirring regularly, until tender. Add salt and pepper. Book. Melt the baby spinach in the pan with a little olive oil. When they have fallen, add the pumpkin cubes and adjust the seasoning. Cook the pasta according to the package directions and drain quickly then add to the vegetables. Mix well. Sprinkle with chopped walnuts and diced cheese before serving.

4 leek 300 g (0,66 lbs) diced bacon 1 yellow onion 3 egg 40 cl liquid buckwheat cream for me 150 g (0,33 lbs) Brie cream or other melted cheese 50 g (0,11 lbs) grated cheese olive oil salt and pepper  Peel the potatoes and cut them into thin slices. Peel the carrots and cut them into slices. Grease your gratin dish then place the vegetables and bacon cubes in it. Mix the milk and the cream, salt and pepper generously then pour into the dish. Sprinkle with grated cheese and bake for 45 minutes at 180°C-358.

4 chicken cutlets 400 g (0,88 lbs) round rice 200 g (0,44 lbs) tinned crushed tomatoes 100 g (0,22 lbs) fresh or frozen peas depending on the season 2 yellow yellow onions 2 garlic cloves 1 lime juice 3 sprigs cilantro 2 bouillon cubes olive oil salt and pepper   Cut the chicken cutlets into small dice then put them in a dish, add a little chopped coriander, the lime juice and two crumbled bouillon cubes. Sprinkle with a drizzle of olive oil and 10 cl of water. Mix and refrigerate for 1 hour. Finely chop the onions. Chop the garlic and press it. Heat a sauté pan with 1 tablespoon of olive oil then brown the chicken and its marinade. Add the garlic and onion and cook over medium heat for a few minutes, stirring. Add the rice, crushed tomatoes and peas. Mix well and cover with 80 cl of boiling water (optional: you can infuse a little saffron in the boiling water). Simmer on low for about 15 minutes, until the rice is cooked. Adjust the seasoning and serve hot!

150 g (0,33 lbs) flour 100 g (0,22 lbs) hazelnut powder 50 g (0,11 lbs) caster sugar 120 g (0,24 lbs) butter or margarine, at room temperature 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon kirsch 40 g (0,088 lbs) chocolate flakes 50 g (0,11 lbs) dark chocolate   Put the flour, sugar and hazelnut powder in the bowl of your food processor, mix quickly then add the egg yolk, vanilla extract and kirsch. While mixing, add the butter in small pieces and mix until the dough is homogeneous and the margarine is well incorporated. Add the chocolate flakes and mix. Wrap in cling film and refrigerate for 1 hour. Preheat your oven to 140°C-284, convection heat. Take your dough and shape it into small sausages about 0.5 cm wide by 10 cm long then place them by bending them in a horseshoe on a plate covered with baking paper. Decorate small holes with a toothpick and bake for 20 minutes. Leave to cool completely when removed from the oven. Melt the dark chocolate then dip the ends of the biscu...

4 whole wheat tortillas 200 g (0,44 lbs) munster 8 slices smoked ham 1 carrot 1 small beet 100 g (0,22 lbs) mung bean sprouts 200 g (0,44 lbs) baby spinach 1 tablespoon balsamic vinegar butter   Grate the carrot and beetroot. Mix with bean sprouts and baby spinach. Add the balsamic vinegar and mix well. Cut the munster into sticks about 1 cm wide. Butter the tortillas then place 2 slices of smoked ham on each. Garnish with raw vegetables, leaving a ¾ cm border on one side. Place a length of Munster cheese sticks on the side opposite the free edge and start rolling tightly. Wrap in bee wrap (or cling film) and refrigerate overnight. The next day, unpack and enjoy!

4 whole wheat tortillas 200 g (0,44 lbs) munster 8 slices smoked ham 1 carrot 1 small beet 100 g (0,22 lbs) mung bean sprouts 200 g (0,44 lbs) baby spinach 1 tablespoon balsamic vinegar butter  Grate the carrot and beetroot. Mix with bean sprouts and baby spinach. Add the balsamic vinegar and mix well. Cut the munster into sticks about 1 cm wide. Butter the tortillas then place 2 slices of smoked ham on each. Garnish with raw vegetables, leaving a ¾ cm border on one side. Place a length of Munster cheese sticks on the side opposite the free edge and start rolling tightly. Wrap in bee wrap (or cling film) and refrigerate overnight. The next day, unpack and enjoy!

1 bottle rum 5 vanilla pods to start  Start by sterilizing a glass bottle or jar that seals well by immersing it in boiling water for 10 minutes and then letting it dry on a clean cloth. Split your vanilla pods in half lengthwise and slip them into the jar. If you have used cloves at your disposal, rinse them well if they have infused in anything other than a syrup and then add them to the pot as well. Pour the alcohol over the pods, close and shake well. Store in a dark and cool place (personally it is in the bar with the other alcohol). Shake the jar from time to time, you will see that the color becomes darker and darker, a sign that the infusion has started well. You can use the extract after two months. As you go, add your tired beans and readjust the alcohol level (always use the same alcohol).

For the Chia pudding 4 tbsp chia seeds 250ml coconut milk 1/2 tsp. vanilla powder 1 tablespoon agave syrup For the red fruit coulis 200 g (0,44 lbs) raspberries 200 g (0,44 lbs) pitted apricot 16 cl water 2 tbsp unrefined caster sugar To serve 250 g (0,55 lbs) natural or vanilla yogurt, coconut, … fresh fruits   Put all the ingredients for the pudding in a bowl and mix well so that the chia seeds don't stick to the bottom. Place in the fridge and let sit for 30 minutes. Prepare the coulis by putting the fruit in a high container, add 8 cl of water and 1 tablespoon of sugar to each and mix with an immersion blender. Book cool. Prepare the vermin by alternating chia pudding, coulis and yogurt. Finish by covering with fresh fruit.  

15 cl  chickpea juice 2 tbsp lemon juice 140 g (0,32 lbs) coconut cream 20 g (0,044 lbs) whole sugar 40 g (0,088 lbs) cornstarch 140 g (0,32 lbs) flour 1 pinch salt   Put the chickpea juice and lemon juice in the bowl of your food processor. Add the coconut cream and mix with the spatula. Mix the sugar, cornstarch and flour, then add little by little to the preparation. Heat a frying pan with a little oil over high heat. Cook the pancake batter for about 1 minute on each side.

 1 loaf of bread 40 g (0,088 lbs) butter 2 spring onions 1 teaspoon cumin seeds 250 g (0,55 lbs) munster ground pepper   Finely chop the onions, then add them to the previously melted butter with the cumin. Cut the cheese into thin sticks. Slice the bread without going all the way in one direction then in the other to form a grid then garnish the interstices with munster cheese. Sprinkle with the mixture of melted butter with onions and cumin then wrap everything in aluminum foil. Preheat your oven to 180°C-358. Bake for 15 minutes then remove the aluminum foil and bake for another 15 minutes. Serve hot!

4 slices country bread 200 g (0,44 lbs) munster 12 slices Grisons meat 30 g (0,066 lbs) hazelnuts 30 g (0,066 lbs) walnuts 1 garlic clove Honey   Preheat the oven in grill mode. Place the slices of bread on a wire rack and brown for 2/3 minutes in the oven. Peel the garlic clove then rub it on the slices of bread. Then place 3 slices of Grisons meat and 3 slices of Munster. Return to the oven until the cheese becomes soft. Meanwhile coarsely chop the walnuts and hazelnuts. Remove from oven, drizzle with honey and sprinkle with chopped walnuts. Serve immediately either as a starter or with raw vegetables as a main course.  

300 g (0,66 lbs) sweet corn 250 g (0,55 lbs) cherry tomatoes 1 red pepper 200 g (0,44 lbs) feta 250 g (0,55 lbs) diced ham 1 red onion 1/2 bunch basil 4 tbsp olive oil 2 tablespoons mild vinegar type Melfor 1 tsp mustard salt and pepper   Peel the onions then chop finely. No seed the bell pepper then cut it into small dice. Cut the cherry tomatoes in half. Cut the feta into cubes. Chop the basil In a large container, combine the drained corn, red onion, bell pepper, feta and diced ham. Mix 4 tablespoons of olive oil, 2 tablespoons of mild vinegar, mustard and basil, salt and pepper then pour over the salad.

200 g (0,44 lbs) beetroot 200 g (0,44 lbs) flour 2 teaspoons baking powder 50 g (0,11 lbs) rolled oats 50 g (0,11 lbs) pumpkin seeds 20 g (0,044 lbs) parmesan 2 egg 8 cl liquid buckwheat cream for me 8 cl sunflower oil 120 g (0,24 lbs) fresh goat cheese caraway Nigella seeds 1 tablespoon honey Suggestion of accompaniment (crudités) 400 g (0,88 lbs) carrot 2 chicory Peel the beets and grate them. In a bowl, mix the flour, baking powder and a pinch of salt. In a bowl, mix the oats, pumpkin seeds, nigella and caraway. Keep 1 tablespoon of the mixture and add the rest to the salad bowl, salt and pepper. In another bowl, mix the beaten eggs with the cream and oil. Add 1 tbsp of honey and the parmesan. mix well. Pour into the bowl with the flour and mix. Add the grated beetroot and the fresh goat cheese cut into cubes. Mix and pour into a cake tin lined with baking paper. Cover with reserved seeds. Bake for 50 minutes at 180°C-358, covering if necessary if the top browns too quickly. Serve w...

200 g (0,44 lbs) coral lentils 200 g (0,44 lbs) peeled and seeded butternut squash 1 carrot 70 g (0,154 lbs) tomato concentrate 1 yellow onion 3 clove garlic 2 stock cubes olive oil 1 pinch cinnamon 1/2 teaspoon turmeric salt and pepper   Peel the onion and chop it finely. Peel the garlic cloves. Cut the squash into small cubes. Peel the carrot and cut it into slices. Brown the chopped onion and the pressed garlic cloves in a little olive oil for 2 minutes. Add the butternut squash cubes, the carrot slices, the tomato purée, the coral lentils and the crumbled bouillon cubes. Cover with 1 liter of water and simmer for 30 minutes. At the end of cooking mix and adjust the seasoning. I added a little turmeric and cinnamon to spice up the soup.

50 cl cold water 1 tablespoon chia seeds 2 tbsp lemon juice 1 C. teaspoon agave syrup optional   Put the chia seeds and water in a mason jar type jar and shake so the seeds don't clump together. Place in the fridge for 10 minutes. Add the lemon juice¹ and a sweetening ingredient of your choice such as agave syrup and/or fruit².  NOTES ¹ I made a half and half mixture of lemon juice and lime juice ² I added currants, you can also put raspberries, blueberries, ... just crush them in the bottom of the pot.

400 g (0,88 lbs) dry pasta 200 g (0,44 lbs) smoked bacon 100 g (0,22 lbs) crushed tomatoes 250 g (0,55 lbs) mascarpone 100 g (0,22 lbs) baby spinach 1 garlic clove 1 stock cube smoked paprika Peel the garlic cloves. Grill the bacon in a skillet without adding fat. Add the pressed garlic and the crumbled broth, mix well and cook for another minute. Deglaze with 10 cl of water and scrape the bottom of the pan well. Add the crushed tomatoes, 1 pinch of smoked paprika and simmer for 10 minutes. Meanwhile, cook the pasta according to package directions. Add the mascarpone and baby spinach to the sauce, season with pepper to taste, mix gently and simmer for another 5 minutes over low heat. Add the pasta to the sauce, mix and serve immediately.

400 g (0,88 lbs) sweet potato 160 g (0,34 lbs) flour 1 packet baking powder 2 egg 15 cl animal or vegetable milk, oats for me 30 g (0,066 lbs) margarine or butter, melted 50 g (0,11 lbs) grated cheddar salt and pepper garlic powder olive oil Peel the sweet potatoes and cut them into large cubes. Cook in plenty of salted boiling water until tender. Drain well, pat dry then mash with a fork. Book. Put the flour and yeast in a bowl, dig a well and add the beaten eggs, milk and melted butter. Mix well. Add the mashed sweet potatoes, salt and pepper and season to taste. Add the cheddar, mix and leave to stand for 30 minutes. Bake in a greased waffle iron. Be careful, cook long enough for the outside of the waffles to be crisp and the inside to be tender.

2 shortcrust pastry 1 egg yolk For garnish 500 g pitted cherries, frozen or canned 70 g caster sugar 1 packet of vanilla sugar 2 tbsp cornstarch 2 tbsp lemon juice 1 teaspoon vanilla extract 1/2 teaspoon bitter almond extract 1 pinch salt For the decoration 6 pitted cherries, frozen or canned icing sugar In a saucepan, combine the cherries, cornstarch, sugar, salt, vanilla extract, bitter almond extract and lemon juice. Cook over medium heat for 5 to 10 minutes, stirring, until the mixture thickens. Reduce heat to low and continue cooking for another 2 minutes. Remove from heat and transfer to a bowl to cool. Butter and flour your molds. Cut one of the shortcrust pastry into discs suitable for your molds (diameter + height) and fill the prepared molds with it. Cut the other dough into disks the same diameter as your molds. In the scraps, cut half-discs of half the diameter. Beat the egg yolk with a little water in a bowl. Place the cooled filling on the pastry, brush the edges with egg...

1 shortcrust pastry 300 g (0,66 lbs) frozen chopped spinach 1 yellow onion 100 g (0,22 lbs) smoked bacon 200 g (0,44 lbs) potato 5 raclette slices 10 cl liquid cream 1 tablespoon old-fashioned mustard olive oil salt and pepper   Peel the onion then chop it finely. Peel the potatoes and cut them into thin slices. Heat a sauté pan and brown the smoked bacon bits and the onion. After 1 minute, add the frozen spinach, salt and pepper and cook until they have released all their water. Book. Butter a pie pan and place the shortcrust pastry in it. Prick the bottom and brush with old-fashioned mustard. Arrange the potato slices in a rosette, salt and pepper. Add the spinach then the cream and finish with the slices of cheese. Bake for 35 minutes at 180°C-358.  

300 g (0,66 lbs) zucchini 300 g (0,66 lbs) eggplant 1 red pepper 1 yellow bell pepper 1 sausage 2 yellow onions 4 garlic cloves 1 bay leaf fresh rosemary and thyme smoked paprika olive oil salt and pepper   Preheat your oven to 180°C-358. Peel the onions and chop them finely. Peel the garlic cloves. Cut the courgettes and aubergines into large cubes. No seed the peppers and cut them into strips. Place all the vegetables in a large baking dish. Add the onions and the garlic cloves just cut in half to the dish. Season with salt, pepper and smoked paprika. Add thyme, rosemary and bay leaf. Drizzle generously with olive oil and mix well. Bake for 30 minutes then add the chorizo cut into slices and continue cooking for 15 minutes.

100 g ( 0,22 lbs) cashew nuts, to soak the day before 50 g (0,11 lbs) pistachios 2 lime 1 garlic clove 1 tablespoon white vinegar 1 tablespoon white wine fresh herbs of your choice, optional salt and pepper   Put all the ingredients except the herbs in your blender. Add a tablespoon of water and mix to obtain a fine texture. The consistency should be creamy. Add water as needed. Season with salt and pepper, add the herbs and mix well. Place everything in cheesecloth and place in a colander over a bowl. Unmold the cheese then roll it in the crushed pistachios. Serve with toasted crackers or toast.

200 g (0,44 lbs) wild rice 300 g (0,66 lbs) sweet potato 45 g (0,10 lbs) dried cranberries 50 g (0,11 lbs) pecan nuts 1/2 yellow onion olive oil salt and pepper hazelnut oil optional   Cook wild rice according to package directions, drain and let cool. Peel the sweet potato and cut it into small dice. Peel and chop the onion. In a sauté pan, sauté the chopped onion in a little olive oil. Add the sweet potato cubes and cook over low heat, stirring regularly, until tender. Salt and pepper generously. Add the cranberries and crushed pecans. Mix well then add the rice and fry over high heat for a few moments. I added a drizzle of hazelnut oil at the end of cooking.  

350 g (0,77 lbs) prawn tails 150 g (0,33 lbs) basmati rice 200 g (0,44 lbs) tinned red beans 150 g (0,33 lbs) cherry tomatoes 50 cl vegetable broth 1 red onion 1 garlic clove Colza oil For the spice mix 2 tsp paprika 1 tsp salt 1 teaspoon garlic powder 1/2 teaspoon ground pepper 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon cayenne pepper   Place all the ingredients for the spice mix in a small bowl and mix well. Peel the onion and chop it finely. Peel and degerm the clove of garlic. Place the shrimp in a container and add half of the spice mix. Drizzle with rapeseed oil, mix and leave to marinate in the fridge for at least 30 minutes. Meanwhile, prepare the rice in the Cookeo: Put a drizzle of rapeseed oil in the bowl then brown the onion, the clove of garlic and the rest of the spice mixture. Add the rice and stir well to coat. Add drained kidney beans, halved cherry tomatoes and vegetable broth. Start pressure cooking for half the time indicated on the rice p...

For the shells 140 g (0,30 lbs) icing sugar 80 g (0,17 lbs) ground almonds 70 g (0,154 lbs) egg white 20 g (0,044 lbs) caster sugar yellow and green food coloring For garnish 100 ml fresh lemon juice 2 lemon zest 60 g (0,132 lbs) soft butter 225 g (0,49 lbs) caster sugar 2 egg 30 ml limoncello Sorrentini (or Limonverde) The garnish Put the lemon juice, zest, sugar and eggs in a saucepan and heat over low heat, stirring constantly until the mixture thickens. Off the heat, add the diced butter and the Limoncello. Mix and pour into a jar. Place in the fridge for at least 1 hour. The shells Preheat your oven to 120°C-249 . Sift the icing sugar and almond powder. Whip the egg whites stiff with the caster sugar, then add the food coloring. Gently fold in the almond powder/icing sugar mixture with the Maryse then pour the dough into a pocket fitted with a smooth 8 mm nozzle. Pipe in small domes of about 3/4 cm in staggered rows on a sheet of parchment paper. Leave to crust for about 20 minute...

400 g (0,88 lbs) cooked chestnuts 75 g (0,135 lbs) chestnut flour or white flour 30 g (0,066 lbs) hazelnuts 25 cl liquid cashew cream for me 1 yellow onion 2 clove garlic 50 g (0,11 lbs) polenta 50 g (0,11 lbs) cornstarch olive oil salt and pepper   Peel the onion and chop it finely. Peel and degerm the garlic cloves. Blend the chestnuts and hazelnuts until you get a sandy texture. Brown the onion and the pressed garlic cloves in a pan with a little olive oil. Add the chestnut flour, mix well then add 15 cl of liquid cream. Allow to thicken while stirring, then remove from the heat. Add the chestnuts and hazelnuts, salt and pepper then leave to cool. Prepare 3 bowls with the remaining cream, polenta and cornstarch. Roll the chestnut mixture into balls then pass them successively in the starch, the cream and then the polenta. Fry the meatballs in a sauté pan with an oil bath for 2/3 minutes and drain on absorbent paper.

3 egg 100 g (0,22 lbs) flour 50 g (0,11 lbs) cornstarch 1 packet of baking powder 8 cl olive oil take the oil from the dried tomatoes and top up with olive oil if necessary 15 cl milk 100 g (0,22 lbs) grated cheese 200 g (0,44 lbs) buffalo mozzarella 10 sun-dried tomato petals Fresh or dried herbs salt and pepper   Preheat your oven to 180°C-358. Put the flour, cornstarch and yeast in a bowl, mix then dig a well. Crack the eggs into the well and whisk vigorously. Gradually add the milk and then the oil while continuing to mix. Season with salt and pepper then add the Gruyère cheese, the diced mozzarella, the dried tomatoes cut into strips and the herbs. Pour into a cake tin and bake for 45 minutes.

100 g (0,22 lbs) caster sugar 20 cl water 350 g (0,77 lbs) strawberry 35 cl lemon juice 1.5 L (50,72 oz) sparkling water mint ice cubes Put the sugar and water in a small saucepan and bring to a boil to dissolve the sugar. Let cool. Hull the strawberries then blend them, reserving a few for serving. Add the syrup and lemon juice and mix well. Pour into a pitcher and add 1.5 liters (50,72 oz) of sparkling water and ice cubes. Decorate with mint leaves, fresh strawberries and lemon slices.

For the crepe batter 250 g (0,55 lbs) flour 25 g (0,027 lbs) caster sugar 1 pinch salt 3 egg 50 cl almond milk (or animal milk) 25 g (0,027 lbs) melted margarine (or butter) For the apple butter 3 apple 50 g (0,11 lbs) margarine or butter 15 cl maple syrup 1 tablespoon brown sugar 1 teaspoon vanilla extract 1 apple 20 g (0,044 lbs) margarine (or butter) a few hazelnuts Maple syrup Apple butter Peel and core the apples then cut them into chunks. Put in a Dutch oven with the diced margarine, sugar, maple syrup and vanilla extract. Simmer for 30 minutes, stirring regularly. You can do this step using a food processor by setting the speed to 1/30 minutes/100°C-212. At the end of cooking, mix and put in scalded jars. Let cool completely. The crepes In a bowl, mix the sifted flour, sugar and salt. Dig into wells, add the beaten eggs and mix well so as not to form lumps. Add the milk little by little while whisking then add the melted butter and mix well. Oil a small frying pan with paper tow...