Our
Recipes
Classic Waffles
10 min for preparation 15 min for cooking 5 Servings
Ingredients:
Recipe:
2 cups all-purpose flour
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
1 teaspoon salt 4 teaspoons baking powder 2 tablespoons white sugar 2 eggs 1/2 cups warm milk 1/3 cup butter, melted
BABUT Orane
1 teaspoon vanilla extract
2
Zucchini Goat Cheese Tart Snell Roundhand
15 min for preparation 30 min for cooking
Four Serves
Ingredients
Recipe
3 zucchinies
First, if you want to do your own pastry, you’ll need 200g of plain flour and 100g of butter, diced and a bit melted. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
1 pastry 1 goat cheese long 4 eggs 10cl of cream 400g bacon Salt and pepper 1 tart plate
Cut the zucchinies in a 1/2 cm slices large then take the hearts. Nick each washers to open them on a side. Hook the washers from one to another thanks to the nicks to form 4 circles, like chazins. Place the pastry in the tart plate. Cut the goat cheese long in 5 parts then arrange them in the pastry with one in the middle and the others around
Lou Barrande
Mix the eggs, the cream, the bacon, salt and pepper then pour the mix in the pastry. Place the zucchinies’ circle aroung the goat cheese, exept the center one. Shovel 30 minutes at 180°C, cut and savor.
4
Vegan Blueberry Pancakes Google fonts
Prep time: 5 min Cook time: 20 min Four serves
Fascinate Inline
Ingredients
Recipe
1 1/4 cup of all-purpos flour
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and cinnamon. In a medium bowl, mix together the almond milk, coconut oil, and mashed banana. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently stir to combine. Mix in the blueberries and mix. Heat a griddle or skillet to medium heat. The trick with these pancakes is to cook them over a medium-low heat for a longer period of time. Mine took about 4-5 minutes on each side. For large-ish pancakes, pour 1/2 cup of the batter onto the griddle. Once the bottom and sides have firmed up (about 2-3 minutes) flip the pancake. Cook for 4-5 minutes on the other side until a nice golden brown. Flip again and cook for an additional 1-2 minutes on the original side. Once all done, top with blueberries and syrup and ENJOY!!
2 tablespoons of sugar 1 1/2 teaspoons of baking powder 1/2 teaspoon of salt 1/4 teaspoon of cinnamon 1 1/4 cup of non-dairy milk 1 tablespoon of coconut oil, melted 1 banana, mashed 1 cup of fresh or frozen blueberries, plus extra for topping Cooking spray for griddle Pure maple syrup or agave for topping
7
Maria Antonia Blanco
Ultimate quiche Lorraine
Gloria Hallelujah
For the pastry 175g plain flour 100g cold butter, cut into pieces 1 egg yolk
For the filling 200g pack lardons, unsmoked or smoked 50g gruyère 200ml carton crème fraîche 200ml double cream 3 eggs, well beaten
Naila Cardwell
pinch ground nutmeg
8
Recipe
30 min for preparation 45 min for cooking Six Serves
For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case. Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
Tarte Ingredients plain flour, for dusting 300g puff pastry 6 dessert apples (900g) 100g golden caster sugar 85g unsalted butter crème fraiche
20 min for preparation 1H 15 min for cooking
Tatin
Six Serves
Recipe Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples. Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
Theo Castegnaro
To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
10
Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp. Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Zi best Panzerotti Ingredients
CASTRONOVO Alexandre
2 eggs 250g of flour 150g of mozzarella 200g of ricotta 50g of parmesan fresh basil water olive oil black pepper salt
12
Recipe
20 min for preparation 40 min for cooking
Six serves
Make the dough: In a large bowl, mix the flour with the sugar, salt, and yeast. Make a well in the center of the flour and pour in the oil and 1 cup water. Stir with a wooden spoon until the dough comes together, and then cover with a kitchen towel. Let the dough stand at room temperature for 2 hours. Divide the dough into 12 pieces and then shape each piece into a ball. Place the dough balls on a parchment paper-lined baking sheet and let stand for 1 hour. Meanwhile, make the tomato sauce: In a 10-inch skillet, heat the oil over medium. Add the garlic, and cook, stirring, until golden, about 2 minutes. Add the tomatoes, and cook, stirring, until broken down into a sauce, about 20 minutes. Remove the garlic from the sauce, and then season with salt and pepper and stir in the basil. On a lightly oiled work surface, roll each dough ball into a 5-inch disk. Place 1 heaping tablespoon of tomato sauce on one half of each disc, and then top with 2 tablespoons of the mozzarella. Fold the dough over the filling and press down with your thumb to seal it. Pour enough oil to come 1 inch up the side of a deep 10-inch skillet, and attach a deep-fry thermometer to the side of the pan; heat the oil to 350°. Working with one panzerotti at a time, add to the oil and fry, turning once, until golden brown on both sides, about 4 to 5 minutes. Using a slotted spoon, remove each panzerotti from the oil and transfer to paper towels to drain. Repeat with the remaining panzerotti and serve while hot.
Cinnamon Rolls
30 min for preparation 2 hours in total 14 servings
Impact
Ingredients Dought:
½ cup unsalted butter 2 cups whole milk ½ cup granulated sugar 1 packet 2 ¼ teaspoons Active dry yeast 5 cups flour, divided 1 teaspoon baking powder 2 teaspoons salt Filling: ¾ cup butter, softened ¾ cup light brown sugar 2 tablespoons ground cinnamon Frosting: 4 oz cream cheese,
Marie Charlot
softened 2 tablespoons butter 2 tablespoons whole milk 1 teaspoon vanilla extract 1 cup powdered sugar 14
Recipe: Generously butter two disposable foil pie/cake pans. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even. Spread the softened butter evenly over the dough. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes. Preheat oven to 350˚F (180˚C). To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 2530 minutes, until golden brown. While still warm, drizzle evenly with frosting. Enjoy!
Your last Pizza !
A few days for preparation 60 min for cooking
Six serves
Ingredients:
Recipe:
- 350g of flour
1. Go to Belgium and talk to the natives about 2018’s FIFA World Cup semi-finals. Then collect their salt. 2. Put the flour on a bowl with the salt, the baker’s yeast and the olive oil. 3. Go to Rouen with a container and wait for the rain. (you can keep the unused water to feed your car needs in hydrocarbons) 4. Put the water on the bowl and mix it all with a wooden spoon until it leads to a dough that doesn’t stick to the bowl. 5. Cover it and let it rest on a warm place for an hour. 6. Spread the dough on a floured kitchen worktop. 7. Spread the tomato sauce on the dough 8. Then put the mozzarella and the grated cheese. 9. Add the pieces of ham. 10. Go to Tchernobyl, take an almost naked picture for your Instagram in front of the Great Wheel and collect some mushrooms. 11. Add the mushrooms on your Pizza. 11. Put your pizza on the furnace for 20 minutes at 210°C. 12. During the process, take your pen and your paper sheet to write your testament. 13. Enjoy !
- Two spoons of Salt - Baker’s yeast - 3 spoons of olive oil - 25cl of not dangerous water - Tomato sauce - Mozzarella - Goat cheese - Mushrooms - Grated cheese - Ham - A piece of paper - A pen Joakim Darsau
16
Chicken Curry Ingredients 1 large onion 6 garlic cloves 50g ginger 4 tbsp vegetable oil 2 tsp cumin seeds 1 tsp fennel seeds 5cm cinnamon stick 1 tsp chilli flakes 1 tsp garam masala 1 tsp turmeric 1 tsp caster sugar 400g tomatoes 8 chicken thighs 250ml hot chicken
Clémence DRAI
2 tbsp coriander
18
Recipe
15 min for preparation 30 min for or cooking
Four serves
Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
Coquillettes & Ketchup 5
min for preparation
8
min for cooking
One serve : Ingredients 100 gr coquillettes 1,5 L water 5 gr butter
Recipe
Ketchup
Now wait 8 minutes for the pasta to cook.
Gruyere Salt to taste Black pepper to taste
Put water to boil in a saucepan and don’t forget to add some salt in it ! When the water is ready (100°C) add your 100 gr of coquillette in the saucepan.
When coquillettes are ready take of the water with an strainer. On a plate add butter, Ketchup and Gruyere as much as you want.
Isalys Ferré
Ready to it !
20
Authentic Carrot Cake
2 hours for preparation 35 minutes cooking time
10 slices
Baskerville
Recipe Ingredients 2 cups flour (spooned & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon salt 3/4 cup vegetable oil 4 large eggs 1 cup brown sugar 1/2 cup granulated sugar 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 3 cups grated carrots 1 package brick style cream cheese ½ cup unsalted butter,
Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling. To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
room temperature 22
Flayol Julie
Tartiflette Aller bold
30 min for preparation 20 min for cooking 4 serves
Ingredients
Recipe
1 kg peeled potatoes
For the tartiflette, preheat oven to 200C/400F/Gas 7.
250 g bacon 2 shallots
Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
1 garlic clove
Drain and set aside to cool slightly.
100 ml of white wine 200 ml double cream Sea salt and freshly ground black pepper 1 whole Reblochon cheese, sliced
Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
Nicolas GAMBIN
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
24
Nutella Swiss Roll
prep time : 40 min Quantity : 10-12 slices
Arial Black
Cooking time 20-30 min
Ingredients :
3 egg whites 1/4 cup castor sugar 1/4 teaspoon cream of tartar 3 egg yolks 2 tablespoons full-fat milk 2 tablespoons oil 1/2 cup all-purpose flour 1 teaspoon vanilla essence A pinch of salt Frosting
Solene Guillet
1/4 cup Nutella
28
Recipe : In a bowl, beat the egg whites with the cream of tartar until soft peaks are formed. Gradually add the castor sugar and beat well until stiff peaks are formed. Set this bowl aside In another bowl, combine the egg yolks, milk, oil, vanilla essence, and salt. Beat well. Add the all-purpose flour to the egg yolk mixture and form a smooth paste. Fold in the egg whites mixture a little at a time. Do not over mix the batter. You need to fold the egg whites and not beat it into it the batter. Pour this mixture in a baking tray lined with parchment paper and tap the tray 2-3 times to smoothen the top. Bake in a preheated oven at 150 C for 20-30 mins or until the cake feels done when touched on the top. Once baked, remove from the oven and tap the tray 5-6 times and run a knife through the sides of the tray to release the cake from the sides. Once done, let this come to room temperature. To make the swiss roll : Carefully remove the cake from the cake tray and transfer it onto a big piece of parchment paper. Roll the cake carefully into a log shape with the help of the parchment paper. Do this carefully and slowly. This initial step is done to make the cake more flexible. Now, reopen the cake, apply a thin layer of Nutella onto the cake using a palette knife. This layer has to be thin and even. Carefully roll the cake again with the help of some parchment paper. This time making sure you roll it tightly, into a log shape.
PASTA ALLA CARBONARA INGREDIENTS 100g pancetta 50g pecorino cheese 50g parmesan 3 large eggs 350g spaghetti 2 plump garlic cloves, peeled and left whole 50g unsalted butter
Lisa Laurie
sea salt and freshly grated black pepper
34
20 min for preparation 40 min for cooking 6 serves
RECIPE Put a large saucepan of water on to boil. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked). Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
45 min for preparation 15 min for cooking
Makes 9 fondants
Ingredients : 50g melted butter cocoa powder 200g dark chocolate 200g butter in small pieces 200g golden caster sugar 4 eggs and 4 yolks
Giovanni Cozar
200g plain flour
36
Recipe: First get your moulds ready. Using upward strokes, heavily brush melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins. In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail. Sift 200g plain flour into the eggs, then beat together. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.Heat oven to 200C. Place the fondants on a baking tray, then cook for 10 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit 1 min before turning out. Loosen the fondants by moving the tops so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Homemade Cinnamon yellowtail
Preparation time: 1h 20 minutes cooking
Rolls
Eight Serves
For the dough: 3/4
cup warm milk (110°F)
2 1/4 teaspoons active yet 1/4
cup granulate sugar
1
egg + 1 egg yolk at room temperature.
1/4
3
cup unsalted butter
cups bread flour
3/4
teaspoon salt
For the filling: 2/3
cup dark sugar
1 1/2 tablespoon ground cinnamon 1/4
cup unsalted butter-
From the cream cheese frosting:
4 oz cream cheese 3 tablespoon unsalted 3/4
cup powdered sugar
1/2
teaspoon vanilla extract
37
Recipe
Add warm milk to the bowl of an electric mixer and sprinkel yeast on top. You’ll know your yeast has activated if it begins to foarm after a few minutes. One yeast begins to foarm, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form. Place dough on mixer and knead for 9 minutes. It should form into a nice ball and be slightly sticky. Transfer dough ball to a well oiled bowl, cover with a towel. Let it rise for 1h or 1.30. or until double size. Transfer dough to a flat surface and cut it into 14x9 inch rectangles. Spread soften butter onto dough. In a small boxe, mixe together sugar and cinnamon, use your hands to springle the mixter then, add the butter. Tighly roll dough up, starting from the 9 inch side and plce seam side down. Cut into 1 inch section with a knife. You should get 9 large pieces. Place the cinnamon rolls in a greased 9x9 inch baking pan. Cover with warm towel and let rise for 30 minutes. Preheat oven to 350° F, remove towel and bake cinnamon rolls for 20-25 minutes until it’s slighly golden brown. Allow them to cool for 5 minutes before frosting. Makes 9 cinnamon rolls. For the frosting, combine in a bowl cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread into the cinnamon rolls.
Cassie GENET
Ingredients
Cookie & cream party cake
45 min for preparation 55 min for cooking 12 serves
Ingredients
Recipe
For the chocolate
1.Heat oven to 180C. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow. Put 200g flour, 8 tbsp cocoa powder, 2 tsp baking powder, 280g brown sugar and 1 tsp salt in a bowl and mix well.
300ml vegetable oil 400g plain flour 130g cocoa powder 4 tsp baking powder 560g brown sugar 400ml buttermilk 200ml strong coffee 4 tsp vanilla extract 4 large eggs
For the icing 250g pack slightly butter 600g icing sugar 280g cream cheese 2 tsp vanilla extract Emma Mancipoz
10 Oreo biscuits
38
2. Measure 200ml buttermilk, 100ml coffee, 150ml oil and 2 tsp vanilla in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. 3.Repeat steps 1 and 2, so that you have 4 sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months. 4.To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the cream and sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. Put the Oreos in a food processor and whizz to fine crumbs. 5.To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a knife to ease it over the edges, covering the entire surface of the cake.
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Authentic Vietnamese Spring Rolls Marker Felt
1 hour for preparation 5 min for pre-
paration
Three Serves
IngrĂŠdients
Recipe
2 ounces dried thin rice
Step 1: Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces. Step 2: Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well. Step 3: Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface. Step 4: Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Step 5: Heat oil in a work or large skillet over medium heat. Step 6: Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
noodles
3/4 cup ground chicken 1/4 cup shrimp 2 larges eggs, beaten 2 larges eggs, beaten 1 carrot, grated 4 wood fungus mushrooms 2 green onions 1/2 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper
24 rice paper wrappers 2 cups vegetable oil for
LĂŠana MARTIN
frying
40
The Salmon Surprise’ s dome Amro sans (OTF)
I n g re d i e n t s 8 smoked salmon slides 4 avocados 4 eggs 4 grilled toasts 80g of cream cheese 1 lime 5 cl of vegetal oil
U st e n s i l s 4 small serving bowls 4 small cooking bowls 4 square of food-film 1 potato masher
Ariane Midol-Monnet
1 toaster
42
20 min for preparation 4 min egg cooking
Four domes served
Recipe 1. Place a square of food film in each cooking bowls and brush the inside with a little oil. Break an egg in each bowl and close the food wrap around the eggs. Cook the eggs for 4 minutes in boiling water. 2. Entirerly cover the sides of the serving bowls with 2 slices of smoked salmon. Remove the food wrap around the cooked eggs and place an egg in each bowl. 3. Peel, pit and place the avocados in a salad bowl. Add the cream cheese, lime juice, and mash and mix with the potato masher. Then fill each bolws containing eggs and samlon o the top with the mashed avocados. 4. Cut the toast into circles sized according to the bowls circumference. Grill them and dispose one on top of each bowls. 5. To finish with, carefully reverse the bowls on a plate and unmould each of them slowly. Sprinkle some lime zests on top of the 4 domes. 6. Serve immedialty in order for the eggs to remain warm. Let your guests be surprised when cutting thier domes. 7. Enjoy !
Chocolate Muffins Google font
20 min for preparation
Pacifico
40 min for cooking
12 Muffins
Ingredients
Recipe
2 large eggs
Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar. To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
1 cup low fat buttermilk 2 teaspoons vanilla 1-3/4 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1-1/4 cups light brown sugar 1 teaspoon baking powder 1cup semi-sweet or bittersweet chocolate chips
44 Flavie MONNERIE
1 stick unsalted butter
Millionaire Shortbread Chalkduster
Arial Black
Half a day for preparation 25 & 8 mins for cooking Twenty-five serves
Ingredients
Recepie :
Shortbread :
Remove butter from the fridge 30 mins befor starting to let soften up.
250g of butter 85g of powdered sugar 300g of flour Caramel : 250g of butter 130g caster sugar 370g sweetened condensed milk (1 can) 4 large spoonfuls of Golden Syrup Chocolate :
ChloĂŠ Parkinson
350g chocolate
46
Shortbread : Mix the sugar and butter until you get a smooth cream. Add the flour and mix gently ; knead the dough by hand until the dough does not stick (add flour if necessary). Line a mold (24cmX32cm) with buttered parchment paper (be careful if you make the cake directly in the mold you will not be able to unmold it) and press the dough at the bottom of the mold. Stab dough repetedly with a fork (if you do not do this the dough will explode) Bake at 180 ° C for 20-30 minutes (just golden brown). Let cool. Caramel : Put all ingredients in a heavy-bottomed saucepan (it will melt though liter pans) and heat. Boil gently for 8 minutes WITHOUT stoping stiring. Stop when the caramel becomes golden. Pour the caramel on the cooled shortbread. Let cool. Chocolate : Melt the chocolate slowly in a microwave. Add on the cold caramel. Put in the fridge.
Bao Zi Small chinese meat-filled buns Ingredients Dough 400 g T55 wheat flour 5 g dry yeast 200 ml water 1 tbsp powdered sugar 1 tbsp. peanut oil Filling 400 g cooked pork meat 200 g blanched Chinese cabbage 2 cloves of garlic 2 cm grated ginger 4 rehydrated shiitake mushrooms 1 Chinese chickpea (or a stalk of fresh onion) 1 tbsp sesame oil 2 tbsp of starch Sichuan pepper (to taste)
MaĂŻlys Poupon
chilli pepper (depending on taste)
48
40 minutes for preparation Caution: Part of the receipe has to be done the day before 20 minutes for cooking 16 pieces
Preparation of the dough - the day before Knead the flour, yeast, sugar and water to make a soft dough that does not stick to your fingers. Add the oil in the middle of the kneading. Put the dough in a large bowl, cover with plastic wrap and put it in a cool place for the night. The next day, take out the dough, flatten on the floured work surface, fold it in three in one direction and then in the other direction, ball it into a ball. Divide the ball into four and reform 4 balls. Divide the 4 balls into 4 and form 16 balls. Flour them and set them aside at room temperature. Preparation of the stuffing - D-day For purists: slice all ingredients very thinly with a knife or a swing chopper. For those who want to go fast: put everything through the meat mincer. Mix all the ingredients in a bowl. Preparation of the Baozis On a floured work surface, spread a ball of dough to obtain a circle 14cm in diameter (for those equipped: pass the dough pieces through a lasagna rolling mill to step 3). Place two tablespoons of stuffing in the middle of the dough disc and close by moving the dough upwards. Eventually, moisten the edges with water to close the ball tightly. Place the filled balls on parchment paper or a floured dish. Place the baozis on a salad leaf in a steam basket, leaving them space, as they will double in size. Steam for about 20 minutes. Can be eaten hot or cold with traditional Chinese cuisine sauces.
49
Fava bean & pesto quiche
45 min for preparation 30 to 45 min for cooking
Six to Eight serves
Ingredients For the dough 250g of flour 1 tsp of salt 1 tsp of turmeric 6cl olive oil 12cl water
For the topping 250g of peeled fava beans 20cl cream 2 eggs
Pauline Jacquier
2 tbs of pesto
50
Recipe
Mix the flour with the salt and the turmeric. Add the oil and the water. Mix with a fork, then with your own hand. Form a ball and flatten. Protect it with a stretchable film and set it aside in a refrigerator. Cook the fava beans in a pan filled with salted boiling water for 6 minutes, then drain them. In a mixing bowl, beat the eggs then add the cream and the pesto. Shake well. Take the dough out of the refrigerator and spread it on a well-floured work surface. Put it in a mould covered with baking paper. Arrange the fava beans on the dough, then pour the quiche batter on top of it. Bake 30 to 45 minutes at 180°C.
ITALIAN RISOTTO
for preparation
45 min for cooking
Ingredients
Recipe
1l organic stock (such as chicken,fish vegetable)
Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
1 large onion 2 cloves of garlic ½ a head of celery 90 g Parmesan cheese 2 tablespoons olive oil unsalted butter 400 g risotto rice 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine Clémence Vellet
20 min
52
Koussa Mehshi
30 min for preparation
barriecito
Lebanese way Ingredients 1 kg of firm zucchini 250 g minced meat 8 beautiful tomatoes 100 g of basmati rice 1 tbs of tomato paste 40 g of samnĂŠ or butter 2 teaspoons of salt 1/2 teaspoon of 4 spices 1 pinch of pepper 1/3 teaspoon of cinnamon The juice of 1/2 lemon 2 cloves garlic Olive oil
Recipe
Marion Khairallah
Four serves
Wash the zucchinis well, wipe them dry, then empty them with a zucchini corer. Wash them again from the insideout and let them drain for a few minutes. Wash the rice several times, until the water becomes clear, then drain it well. In a bowl, mix the pre-washed rice, the minced meat, 4 tomatoes cut in small cubes, 20 grams of melted butter, 1 teaspoon of salt, 4 spices mix , cinnamon and a pinch of black pepper. Stuff the zucchinis until 3/4 and not more, this will allow the rice to have room to inflate during cooking and prevent the zucchini from exploding. For the remaining 4 tomatoes, peel them after blanching them for 20 seconds in boiling water. Seed them, then mash them. Cook this puree with 1 teaspoon salt and olive oil in a pan for 5 minutes. Add the stuffed zucchini and enough water to cover them at the right height. After boiling, cook on low heat and covered for 45 minutes 5 minutes before the end of cooking, add 1 tablespoon of tomato paste, lemon juice and peeled and pressed garlic cloves. Serve hot and drizzled with tomato sauce. Sahtein!
32
45 min cookking time
Apple
pastry for 9 inch
Double crust pie
1/2 cup
unsalted butter
3 tablespoons
all-purpose
Flour 1/4 1/2 1/2
cup water cup white sugar cup packed brown
Sugar
8 Granny
Smith apples-
Bounaas Marjane
Peeled, cored and sliced
54
for preparation 1 hour for cooking
Six Servers
Recipe
Ingredients 1 recipe
Pie
20 min
Preheat to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in floor to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom of your pan. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over. Bake 15 minutes in the preheated oven. Reduce the temperature to `Âť(Ă degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apple are soft.
Sausage Rougail
Impact
Ingredients 4 Toulouse sausages 4 hot dog sausages (Wiener sausages) 4 large onions, finely chopped 8 large garlic cloves 10 tomatoes, blanched, peeled and chopped 1 tsp black peppercorns 1 tbsp fresh ginger, grated 3 sprigs fresh thyme, leaves stripped off the stem
Constance Gortais
3 sprigs fresh parsley
56
20 min for preparation 20 min for cooking
Four serves
Recipe Bring a pan of lightly-salted water to a taste. Pierce the sausages and hotdogs with a fork, add to the pan and cook for about 15 minutes, or until just tender. Drain and set aside. Crush the garlic, black peppercorns, ginger, salt, thyme and chili flakes to a smooth paste in a mortar. Cut the sausages into slices and add to a cooking pot. Stir in the spice mixture and add the tomatoes, onions and 1 cup of water. Bring to a simmer, cover the pot and cook gently for 90 minutes, topping up with water as needed. Serve hot garnished with chilies and accompanied with steamed rice. hot chili flakes and salt, to taste.
MCS2 IP 2019-2020 Orane Babut Lou Barrande Maria Antonia Blanco Marjane Bounaas Naila Cardwell Lefebvre Théau Casasole Théo Castegnaro Alexandre Castronovo Marie Charlot Giovanni Cozar Joakim Dasau Clémence Drai Isalis Ferre Julie Flayol Nicolas Gambin Cassie Genet-Arm Constance Gortais Solène Guillet Pauline Jacquier Marion Khairallah Lisa Laurie Emma Mancipoz Léana Martin Ariane Midol-Monnet Flavie Monnerie Chloé Parkinson Maïlys Poupon Clémence Vellet