Lemon Cake

Ingredients

200 g flour

1 teaspoon baking powder

175g caster sugar

80g salted butter, softened

3 eggs

10 cl of milk

1 untreated lemon

Preparation

for Lemon Cake

1. Preheat your oven gas mark 6 (180 ° C).

2. Wash and brush the lemon then wipe dry. Grate the zest in a bowl and squeeze the juice aside.

3. Beat the butter with the sugar until cream. Add eggs and mix. Add milk, lemon juice and zest and stir in the sifted flour and baking powder.

4. Pour this mixture into a loaf pan buttered and floured and bake for 35-45 min.

5. After quarter of an hour of cooking, make an indentation on the back of the cake so that it cooks and swells more aesthetic. 

6. Let cool before unmolding.

Beef Bourguignon

Ingredients


1.2 kg of beef
2 carrots
mushrooms (amount of your choice)
6 small onions
3 c. tablespoons flour
1.5 liters of red wine
2 c. tablespoons olive oil
1 bouquet garni
salt and pepper


Preparation

1. Start by scouring meat and retaillez into pieces.
2. Sauté the meat with 2 tbsp. tablespoons of olive oil in a casserole. Requires that the meat is blue inside, it will be even better after simmering.
3. Meanwhile, cut the carrots into pieces or slices.
4. Once the meat is seized, add flour intermittently taking care to stir between each spoonful to avoid lumps.
5. Add wine, onions, mushrooms, carrots and bouquet garni.
6. Salt and pepper.
7.  2h30/45 simmer over low heat, stirring regularly.

Chocolate Brownie

Chocolate Brownie

Ingredients

150 g chocolate dessert

3 eggs

100 g caster sugar

60 g flour

1 c. Coffee yeast

50 g of almond powder

80 g of butter

butter for the pan

Preparation

1. Preheat oven to gas mark 6 (200 ° C).

2. Break the chocolate into pieces. Melt it in a bain-marie with 5 c. tablespoons water and butter.

3. In a bowl, beat the eggs with the sugar until the mixture whitens. Successively add flour, baking powder, almond powder and melted chocolate. Mix well.

4. Pour the mixture until mid height of a buttered cake pan and bake 30-35 minutes.

5. Wait 5 minutes before unmolding the cake, then let cool.

Cantonese Rice

Ingredients

240 g long grain rice
200 g shrimp
2 slices of ham
4 eggs
100 g of cooked peas
4 sprigs of parsley
1 c. tablespoon of sesame oil
2 c. tablespoons of sunflower oil
salt and pepper

Preparation

1. Cook the rice in boiling salted water for 10 minutes.
2. Meanwhile, beat the eggs with sesame oil and a pinch of salt and pepper. and pour the mixture into a non-stick pan. Cook omelettefor 5 minutes. Remove the omelet from the pan and cut into small cubes.
3. Also cut the ham into cubes and shell the shrimp.
4. At the end of cooking the rice, drain.
5. Heat the sunflower oil in a wok. Add the rice, diced ham, shrimp, peas and diced omelet. Mix well and cook 5 minutes.
6. Divide the fried rice in several bowls, sprinkle with chopped parsley and serve.

Cherry Cake

Ingredients

300 g of cherries

225 g flour

150 g butter (+ a little for the mold)

Sugar 100 g

2 eggs

1/2 packet of yeast

1 pinch of salt

Preparation

1Preheat oven th.7 (210 ° C). 2Pit the cherries.3Work the butter with a wooden spatula until it becomes creamy, then add the sugar and salt. Continue to mix until the mixture is smooth.4Add the eggs one by one, then the flour in one fell swoop and then yeast. Mix well.5Add cherries and mix gently. 6Butter a loaf pan, pour the batter into it. Bake.7Bake 10 minutes then reduce the oven th.5 (150 ° C) and cook 35 min. 8Turn out right out of the oven and let cool on a rack.9Serve with cherry jam.

Spanish Tortilla

Ingredients

6 eggs
4 medium potatoes
1/2 onion
3 cloves of garlic
olive oil
1 pinch of salt
Preparation
for Spanish Tortilla


1. Peel the potatoes and cut them into thin slices.
2. In a pan, put 25 cl of olive oil. Heat over low heat.
3. Add the garlic cloves.
4. When the garlic begins to brown, add the potatoes.
5. Cook 5 to 10 minutes over low heat.
6. Finely chop the onion half and put it with the potatoes.
7. In a bowl, whisk the eggs with a fork and salt them.
8. When potatoes are cooked, remove them with a slotted spoon and drain.
9. Add the potatoes and garlic cloves to the beaten eggs. Mix well.
10. Remove the oil from the pan, leaving 1 c. soup. Keep warm over medium heat.
11. Pour the mixture into the pan. Mix with a wooden spoon and cook with a lid. Stir occasionally.
12.When the outside begins to brown, put a plate on the stove. Turn over the stove.
13. Then carefully decant the tortilla back into the pan. Cook the other side by folding the edge under the tortilla.
14. When the tortilla is cooked, serve.

Ginger Cake

Ingredients

180 g flour

3 eggs

75 g butter

1/2 teaspoon baking powder

5 c. tablespoons milk

2 pinches of salt

75 g brown sugar

30 g hazelnut powder

50g currants

50 g fresh ginger

Preparation

1. Preheat oven th.5 (150 ° C).

2. Grate the ginger and lemon zest.

3. Melt the butter and set aside.4Mix the eggs with the sugar until the mixture foams and doubles in volume. 5Add milk and butter and ginger and lemon zest. 6Stir flour with baking powder, salt and stir everything. Add hazelnuts and raisins finely chopped.7Pour into a buttered cake mold.8Bake 45 min.

Quiche Lorraine

Ingredients


For the pastry
200 g flour
100 g butter at room temperature
1 pinch of salt
½ glass of water or milk
For garnish
3 eggs
200 g of Smoked Pork
100 g grated cheese (optional)
20 cl of cream
nutmeg
pepper

Preparation



 For the pastry:
1. Make a well in center of flour and add salt and butter. Work hand then add and knead until a smooth dough water or milk.
2. Wrap with plastic wrap and keep cool at least 30 minutes.
3. Roll the dough on a floured surface and place the dough in a pie plate size: 24 cm.
4. Go ahead with your fingers.
5. Prick with a fork.
For the filling:
6. Preheat oven to 180 ° C (gas mark 6)
7.Cut the bacon into small pieces and fry in a pan without adding fat.
8.Divide the bacon on the bottom, pressing lightly so that they remain caught in the dough.
9. In a bowl, beat the eggs and cream.
10. Add pepper and nutmeg (but not salt, bacon is already salty).
11. Pour the mixture over the bacon and sprinkle with Emmental.
12. Bake about 30 minutes.
13.Serve warm with a green salad.

Strawberry cake with rhubarb and honey

Ingredients

250 g of rhubarb
250 g of strawberries
150g Honey
3 eggs
50g sugar
250 g flour
130 g of butter
1 teaspoon baking powder

Preparation

1. Preheat the oven gas mark 6 (180 ° C).
2. Cut the butter into small pieces and melt it over low heat.
3 Whisk the eggs in a bowl with honey and sugar. Add the flour, baking powder and melted butter.
4. Peel the rhubarb, chop it into pieces and pour in the batter. Mix with a spatula.
5. Wash strawberries, remove the stems, wipe and cut them in half.
6. Roll strawberries in flour so they do not stagnate at the bottom of the mold. Just put them in a bowl with flour and stir to whether they are well treated.
7. Add the strawberries into the batter and mix gently to avoid damaging them.
8. Bake for 45 min. The last 15 minutes, put aluminum on the cake so it does not burn (the honey accelerates coloring). Let cool thoroughly before cutting.

Tuna And Vegetable Pasta

Ingredients

Eggplant: 2
Zucchini: 1
red pepper: 1
tomato: 2
olive oil 2 c. soup
chopped fresh basil 1 c. soup
lasagna noodles: leaf
grated light cheese 28% fat: 80 g
tuna in water: 300 g
tomato sauce: 100 ml
salt and pepper

Preparation

1. Wash the eggplant, zucchini, peppers and tomatoes.
2. Cut eggplant and zucchini into small pieces.
3. Remove the seeds from the peppers and cut into thin strips.
4. In a saucepan, saute zucchini, eggplant, tomatoes and peppers in a little olive oil, then simmer over low heat 15 min.
5. Add the tomato sauce and tuna in brine, drained, salt and pepper and sprinkle with fresh basil.
6. In a baking dish, lightly greased, alternate a layer of lasagna dough and a layer of vegetables prepared above while supplies last.
7. Finish by sprinkling the dish with grated cheese. Bake th.6 (180 ° C) for about 30 min.