For the children 50 awesome recipes well vitamined and balanced only for the children !
summary salt... Savory french toast 4_ Watercress cream with the laughing cow 6_ Potato croquettes 7_ Assorted savory crepes 8_ Spanish tortilla 9_ Tuna croquettes 10_ Crab cakes with coconut 11_ Sardines of Elie with eggs 12_ Ham fritters and almond 13_ Crispy carrots 14_ Fried artichokes 15_ Club-sandwich with chicken, bacon and zucchini 16_ American grilled pork ribs 17_ Chicken wings with orange caramel 18_ Breaded chicken drumsticks 19_ Pasta shell gratin 21_ Penne with tomato sauce 22_ Penne with sausage 23_ Burgers lamb 24_ Veal burger 26_ Burgers in italian 27_ Brandade with milk 28_
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... sweet Tagada mini cakes 30_ Vanilla wafers 32_ Waffles with ice cream and whipped cream 33_ Orange provençal fritter 34_ Pancakes with sugar 35_ Pancakes “everything chocolate“ 36_ Pancakes with chocolate cream and fruit 37_ Halloween pie 38_ Carnival fritters 40_ Nun’s fritter 41_ Lost bread with caramel 42_ Lost brioche with tatin apples 43_ Charlotte with fruit salad 44_ Charlottes with praline chocolate 46_ Raspberry almond charlotte 47_ Honey and citrus-iced petit-suisses 48_ Rice pudding 49_ Multicolored eclairs 50_ Surprise banana 51_ Easter eggs 52_ Surprise strawberry 53_ Meringues 54_ Coconut-ginger rocks 56_ Crunchy lollipops 57_ Chocolate mousse 58_ Vanilla milk chocolate mousse 59_ Fondue with surprise chocolate 60_ Chocolate fondue with fruit 61_
summary 3
8 slices of stale bread 2 eggs 1 cup milk 2 tomatoes 1 tbsp olive oil 1 pinch of spices (tandoori spice,cinammon, cumin, coriandre, curry) a few leaves of fresh herbs (basil, parsley, sage, oregano, curry leaves) salt, pepper
Savory french toast 1. Wash the tomatoes, cut in half and remove seeds. Place the tomato pulp in a bowl. 2. Break the eggs over the tomato pulp, add the milk and beat with a fork. Add salt and pepper. 3. Soak the slices of bread in the mixture. Flip and soak the other side. Season with one of the herbs and spices. 4. Lightly oil a griddle and cook the french toast on each side. Serve hot.
4
for 4 people Preparation 10 min Cooking time 16 min REcipe_laurence mouton PHOTO_laurence mouton
5
For 4 people Preparation 15 min Cooking time 25 min Recipe_Philippe ASSET PHOTO_Philippe ASSET 300 g of potato soup 1. Peel the potatoes and cut them into
(Bintje, mona lisa...) 4 portions of cheese («la vache qui rit» kind)
1 onion 2 bunches of watercress 1 tbsp olive oil Salt and pepper
pieces. Peel and slice the onion. Wash the watercress and cut some tails. 2. Heat the oil in a casserole. Sauté the onion for about 5 min. over low heat. Add the watercress, cover and cook for 2 min. (the watercress leaves must be reduced in volume). Add the potatoes and 1 l. of water. Salt and pepper. Bring to a boil, reduce heat
Watercress cream
and cook over low heat for 20 min.
with the laughing cow 3. Remove from heat, finely mix the the velvety
incorporating
the
Laughing
Cow. Adjust the seasoning and serve immediately in bowls.
one more recipe
Quiche-ham Watercress Wash and drain 150 g of watercress. Mix the leaves. Cut 150 g of boiled ham into thin strips. Beat 3 eggs, 20 cl of cream, 1 teaspoon of cornstarch, salt and pepper. Line a pie dish with puff pastry. Prick the bottom with a fork. Spread it with a thin layer of mustard. Scatter the watercress and ham. Cover with the egg-cream mixture. Bake at 210°C (th.7) for 20 min. Unmold and serve hot with a well mustarded salad of watercress mash.
6
600 g potatoes floury 1 tray of cherry tomatoes 100 g grated cheese 1 egg 2 tbsp. flour 10 cl of peanut oil 1 pinch of nutmeg Salt and pepper
Potato croquettes For 4 people Preparation 15 min Cooking time 10 min easy Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Peel and rinse potatoes. Grate them on the grid with large holes. Place them on a towel, close it and twist it to remove all moisture. 2. Put the potatoes in a bowl, sprinkle with flour and cheese, add the beaten egg. Season with salt, pepper and nutmeg. Mix well. Shape the croquettes with 2 tbsp. 3. Heat oil in large skillet, place the croquettes and cook for 5 min. per side over medium heat. Drain and pat dry on absorbent paper. 4. Serve the croquettes warm with the cherry tomatoes.
7
Basic crepe batter: 3 1/4 cups flour 3/4 cup cornstarch 1/2 tsp baking powder 1 cup beer 4 eggs 4 cups milk
Savory flavor variations: 1 tsp curry powder 1 tsp green tea powder 1 tsp fresh minced parsley (or basil, or chives) 1 tsp sesame seeds 1tsp tandoori masala
2 tbsp sunflower oil 1 pinch salt
Assorted savory
crepes 1. Put the flour, cornstarch, milk, oil, eggs, baking powder and salt in a mixing bowl. Mix until the batter is smooth. Let the batter rest for 30 min. 2. Separate the crepe batter into several different bowls and add a combination of herbs or spices to each one. 3.
Cook
on
a
the
hot
various
oiled
crepes
crepe
pan.
Eat the crepes hot with your preferred topping.
For 4-6 people Preparation 10 min waiting time 30 min Cooking time 30 min Recipe_Maureen JANSEN PHOTO_Laurence MOUTON
8
2.2 lbs potatoes 8 eggs 2 tbsp olive oil salt 2 cups sunflower oil
1. Wash the potatoes and cut them into thin slices. Heat the oil in a frying pan and fry the potatoes (approx 20 min.). Season with a large pinch of salt, drain on paper towels, and put to the side.
Spanish tortilla For 6 people Preparation 15 min waiting time 10 min Cooking time 30 min Recipe_Maureeen JANSEN PHOTO_Laurence MOUTON
tips Sweet version : Cook a small amount of potatoes as in the above recipe, adding a little sugar to the potatoes.
2. In a large bowl, beat the eggs, then pour them over the potatoes. Wait 10 min. for the eggs to soak into the potatoes. Heat the olive oil and cook the tortilla, shaking the pan gently every once in a while. The top of the tortilla should be golden. Use a lid to turn it to cook the other side. Use a biscuit cutter or glass to cut the tortilla into small rounds. Serve hot sprinkled with black pepper.
Proceed with the recipe. Cut the tortilla rounds into halves, top with jelly or sprinkle with powdered sugar. Serve warm.
9
For 4 people Preparation 15 min Cooking time 30 min 1. Peel the potatoes, cook in boiling
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
salted water about 20 min., prick them to check for doneness before pureeing. 2. Drain the tuna and mash with a fork. Peel and press the garlic. 3. Combine in a bowl the mashed potatoes with tuna flesh and the garlic, stir, and then add 1 egg. Add salt and pepper. In your floured hands, shape the croquettes the size of a large walnut.
Tuna 4. In a plate, break the remaining egg,
beat it into an omelet. In a second dish, pour the breadcrumbs. Roll each croquette in beaten egg and breadcrumbs. Let them dry in the open air. 5. Heat oil in a frying pan or skillet and brown the croquette on all sides. As in, place them on a rack to drain, then on absorbent paper to dry. 6. Serve them hot or warm, drizzle with a lemon juice.
10
1 can of tuna in oil (150 g) 300 g floury potatoes 1 clove garlic 2 small eggs 2 tbsp. of bulging flour 2 tbsp. bulging bread crumbs 10 cl of olive oil Salt and pepper
croquettes
240 g of canned crab 2 spring onions 1 bunch of chives 100 g of bread 15 cl milk 2 eggs 2 tbsp. flour 5 tbsp. of grated coconut 4 tbsp. bread crumbs 4 tbsp. cooking oil Salt and pepper
Crab cakes
with coconut
for 4 people Preparation 10 min Cooking time 10 min
1. Drain the crab. Peel and chop the onions. Crush the
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
bread, sprinkle the milk and then squeeze it between your hands. Mix it with crab, onions, chopped chives, 1 tbsp. coconut and 1 egg. Add salt and pepper. 2. Shape pellets with the previous preparation, flour them and toss in the remaining beaten egg and then in the rest of coconut mixed with bread crumbs. 3. Brown the pellets in a pan with the remaining hot oil. Drain on absorbent paper and serve immediately with green salad.
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For 4 people Preparation 10 min Cooking time 20 min Recipe_Catherine BOURZAT PHOTO_Laurence MOUTON
1. Squeeze the lemon. Husk the boiled
eggs.
Cut
the
boiled
eggs in half. Remove the yolks with a teaspoon. Reserve the whites. 2. Mix in the plate the yolks with the sardines. With a fork, mash the yolks with sardines to get smooth paste. Add a couple tablespoons of oil of the can to blend it. Pour the tomato sauce.
Add
the
lemon
juice.
Mix everything.
Sardines
of Elie 3. Chop the chives over the dough with sardines and yolks. Keep a few sprigs to garnish the dish. Mix everything. Use a spoon, stuff the egg whites with the dough. 4.
Arrange
the
eggs
on
a
everything. Decorate the dish a
few
stalks
of
chives. Serve chilled.
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1 can of sardines in oil 1 lemon 4 hard boiled eggs 1 cup of tomato sauce 1 bunch chives
serving platter. Add pepper on with
with eggs
fresh
pepper
for 4 people Preparation 10 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
50 g of Emmental 1 thick slice of ham (50 g) 50 g flaked almonds 30 g butter
Ham fritters and almond 75 g flour
1 egg + 1 egg yolk 1 fryer
Salt and pepper
1. Cut the ham and Emmental cheese into very small dice. Grind the almonds. 2. Heat 12 cl of water in a saucepan with the butter into pieces and 2 pinches of salt. When it boil remove from heat and add flour. Let dry and stir over low heat for 30 sec. Remove from heat and stir in the egg and yolk, pepper, ham, Emmental cheese and almonds. 3. Use 2 tsp. to form small balls of
dough.
Slip
them
into
the
fryer oil to 160째C. Brown for 7-8 min. Drain the fritters on the absorbent paper. Serve hot.
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For 8 people Preparation 15 min Cooking time 15 min Recipe_Laurence MOUTON PHOTO_Laurence MOUTON
1. Wash and peel carrots. Cut carrots into
four
according
to
size.
Put
the
breadcrumbs in a dish add in sesame and coconut. Mix thoroughly.
Crispy carrots 500 g carrots preferably medium
2. Beat the eggs with a fork and put them
200 g breadcrumbs home
in another dish. Put the flour in a third
3 tbsp. of black sesame
dish, add salt and pepper.
50 g of dried coconut 2 large eggs
3. Heat oil and meanwhile, roll in the
flour
flour the carrot pieces and then in the
Salt and pepper
egg and finish in the breadcrumbs. Repeat
2 lemons
the operation until the final pieces. Keep
vegetable oil for frying
in a dish. Fry in hot oil but not burning oil (180째C) bit by bit. Place them on absorbent paper, add salt lightly and serve immediately.
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1. Squeeze juice from 1 lemon and add to a large bowl of water. Detach the stems from the artichokes and remove the tough bottom outer leaves. Cut away the tough points of the leaves. Slice artichokes in
For 4 people Preparation 15 min Cooking time 20 min Recipe_Maureen JANSEN PHOTO_Laurence MOUTON
half or quarters lengthwise, depending on size. Immediately rub with lemon half and put into lemon water. 2. Bring a pot of salted water to a boil and drop artichokes in. When the water
tips
returns to a boil, reduce heat, cover and
Artichoke leaves should pull
simmer gently for about 15 min. Drain
off easily after cooking. The
artichokes, squeezing lightly.
deep-frying oil is to temperature
Fried artichokes when a small piece of stale bread browns in 30 sec.
3. Meanwhile place flour into a bowl and in another one whisk eggs. In a heavy pot or deep fryer heat oil to 375째 F. Continue
to dip artichokes in flour and then in the eggs. 4. Deep-fry for 5 min. until golden, drain on a rack or paper towels. Season with salt and pepper, serve immediately.
8 small artichokes 1 1/2 lemons 1/4 cup flour 2 eggs oil for frying salt and pepper
15
2 chicken breasts 8 thin slices of bacon 2 zucchini
1. Cook the chicken breasts, 2 or 3 min. per side, in 2 tsp. of olive oil, then sprinkle
with
paprika,
add
salt
and
pepper.
40 g of grated cheese (Emmenthal, county ...) 8 large slices of wholemeal bread 4 tbsp. tablespoons olive oil A pinch of paprika Salt and pepper
2. Rinse and sponge the zucchini. Cut them into 1 cm slices in lengthwise. Sealing them with a brush with oil and grill them on both sides of a cast iron grill well heated, salt and pepper.
Club-sandwich with chicken, bacon 3. Place 4 bread slices on a plate, cover with half the grated cheese, place on each,
alternating,
chicken,
bacon,
bacon,
sprinkle
zucchini, with
the
remaining cheese, top with a slice of bread. 4. Heat the cast iron grill, place the sandwiches
and
place
it
over
a
heavy
lid. Let heat for about 2 min. to brown and melt cheese. Turn the sandwiches and grill the other side. 5. To facilitate the tasting, cut them into 4 pieces along the diagonals. Serve with small salad leaves.
For 4 people Preparation 15 min Cooking time 10 min middle Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
16
and zucchini
1 kg pork ribs 10 cl tomato sauce 2 tbsp tomato ketchup 2 tbsp cider vinegar 1 tbsp mustard 1 tbsp cooking oil 1 tbsp sugar or honey 1 pinch of cayenne
American
Salt and pepper
grilled pork ribs 1. Cut the ribs into 4 pieces of equal size. 2. In a bowl, combine the tomato sauce, ketchup, vinegar, mustard, oil, honey and spices. Add the meat and let it marinate for 30 min. 3. Drain and cook the ribs for 45 min. on the barbecue or
For 4 people Preparation 5 min waiting time 30 min Cooking time 45 min easy
grill, turning once halfway through cooking. Baste occasionally with thee marinade. 4. Serve hot with corn cobs.
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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For 4 people Preparation 30 min Cooking time 30 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
Chicken wings with orange caramel 16 chicken wings Juice of 3 oranges zest of 1 orange 2 tbsp. of honey 1 tbsp. olive oil Salt and pepper
1. Cut the wings in half at the joint. On each piece, remove the skin and push it onto the flesh. 2. Roast all the pieces in olive oil. Add orange juice, honey and zest, cook until obtaining a
THE RECIPE IN +
Spicy chicken If you like spicy food, add a pinch of cayenne pepper and a squeeze of lemon before serving this dish, serve with polenta cut into triangles and brown with the butter for a few minutes.
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caramel. 3. Coat well all three pieces of chicken with the caramel, salt and pepper. Serve hot with basmati rice.
4 chicken drumsticks
1. Preheat the oven to 210°C (th.7).
4 large potatoes
Wash the potatoes, dry them and wrap
2 eggs
them one by one in aluminum foil. Bake
2 tbsp. flour
for 30 min.
4 tbsp. blond bread crumbs blond 2 tbsp. chopped almonds
2. Meanwhile, heat the oil in a pan
2 tbsp. cooking oil
and turn the drumsticks to brown. Salt
2 tbsp. crème fraîche
and pepper. Continue cooking for about
1 frying oil
15 min., the meat should be partially
Salt and pepper
Breaded chicken drumsticks
cooked. 3.
Mix
the
flour
on
a
plate,
bread
crumbs and ground almonds. Beat the eggs in another plate. 4.
Heat
the
frying
oil.
Brush
the
drumsticks with the beaten egg then coat them with bread crumbs. Dip them in the frying oil for about 5 min. Drain them on absorbent paper. 5. Serve the breaded drumsticks accompanied by potatoes and crème fraîche.
For 4 people Preparation 15 min Cooking time 30 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
19
20
1. Cook the pasta in boiling salted water added with the cube of chicken stock for the time indicated on the package, then, drain them. 2. Mix the cream with 3 slices of ham
and
grated
parmesan
cheese,
salt and pepper. Cut the remaining ham into small cubes. 3. Mix the pasta, diced ham and cream mixed, pour the mixture into a baking dish, sprinkle with grated Emmenthal, and broil in preheated oven to 210째C (th.7) for 15 min. Serve hot.
Pasta shell for 4 people Preparation 30 min Cooking time 15 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
gratin 500 g of pasta shells 15 cl of single cream 5 slices of ham on the bone 100 g of grated Emmenthal 50 g of grated parmesan 1 cube of chicken stock Salt and pepper
21
400 g penne 1 can of peeled tomatoes 2 shallots 4 garlic cloves 40 g of Parmesan 3 tbsp of olive oil Salt and pepper
1. Peel and slice the shallots. Peel and crush the garlic cloves. 2. In a saucepan, brown the garlic in 2 tbsp of olive oil. When it is golden brown, Remove it.
For 4 people Preparation 15 min Cooking time 20 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Penne with tomato sauce 3. In this fragrant oil put the shallots and tomatoes. Add salt and pepper and cook for 15 min. over medium heat. 4. Cook the pasta in plenty of boiling salted water. Once they are cooked (al dente), drain them and pour them into a dish. Add 1 tbsp of oil and mix. Keep warm. 5. Quickly mix the tomato sauce to obtain
a
homogeneous
preparation.
Adjust the seasoning and serve immediately
with
pasta
Parmesan shavings.
22
accompanied
by
for 4 people Preparation 5 min Cooking time 15 min Recipe_Philippe ASSET PHOTO_Philippe ASSET
1. Boil the tomatoes for 20 sec., peel them, seed them and cut them into cubes. Peel and finely chop the onion. 2. Heat the oil in a skillet. Melt the onion over low heat for 2 min. Add the sausage meat and cook it for 2-3 min. by crushing with a fork. Add the
sausage meat
tomatoes. Salt and pepper and sprinkle with fennel
350 g penne (or other hollow pasta)
seeds. Simmer for 10 min., stirring often, the juice
250 g
4 tomatoes
should be reduced.
1 onion 1 tsp fennel seeds
3. Cook the pasta ÂŤal denteÂť. Drain them, pour into
1 tbsp olive oil
the pan and stir for 1 min. with the sauce. Serve
Salt and pepper
immediately, with grated Parmesan.
Penne with sausage
23
24
500 g boneless lamb shoulder 125 g mozzarella 1 onion 6 sprigs of coriander 2 sprigs of mint 2 tbsp olive oil 200 g of polenta 60 cl milk Salt and pepper
For 4 people Preparation 5 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Burgers lamb 1. Cook the polenta in salted milk for 5 min., stirring. Spread it in a dish. 2. Mix the cubed lamb. Stir in the chopped onion, chopped mint and coriander. Shape into 8 pucks. 3. Cut the mozzarella into 8 slices. Place them on 4 lamb pucks, place the other slices of mozzarella. Press lightly. 4. Cut the polenta into chips, let them brown in a pan with 1 spoon of oil. 5. Oil the burgers. Grill them per side in a non-stick skillet over medium heat for 3 min. Salt and pepper. Serve with the golden polenta fries.
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For 4 people Preparation 15 min Cooking time 10 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Rinse the lettuce and tomatoes. Cut the tomatoes and pickles into slices. Peel and finely chop the onion. 2. In a saucepan, melt the butter, when it is hot, add the chopped onion,
sweat
without
browning.
Put the onions in a bowl, add the chopped meat and egg yolks. Salt and pepper. Form into 4 patties.
Veal burger 500 g coarsely chopped veal 4 hamburger buns
3. Heat oil in a skillet. Cook the patties on each side for 3 min.
4 slices of special cheese for burgers 4 lettuce leaves
4. Toast the hamburger buns. Place
1 tomato
on each bun a slice of cheese, 1
1 onion
patty, sliced pickles, 1 slice of
4 pickles
tomato, 1 lettuce leaf and finish
2 egg yolks
with
20 g butter
immediately.
1 tbsp oil Salt and pepper
26
the
hamburger
bun.
Serve
1. Fry the steaks for 3 to 4 min. per side with oil. Add salt and pepper. Spread them with 2 tbsp of tomato sauce. Place 1 slice of mozzarella on each. Cover and cook for 1 min. to melt the cheese. 2. Split the buns. Toast them. 3. Mix the remaining sauce and pesto. Spread on the bottom of the buns. Divide the arugula, tomato steaks,
slices close
and
chopped
again
the
onions. breads.
Remove Serve
the with
grilled polenta and a green salad.
Burgers in italian 4 ground steaks of 120 g 4 hamburger buns 1 ball of mozzarella (125 g) 1 tomato 2 spring onions 50 g arugula 5 tbsp. of tomato sauce 1 tsp of pesto 1 tbsp. of cooking oil Salt and pepper
For 4 people Preparation 5 min Cooking time 10 min easy Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
27
1. Wash and peel the potatoes. Cut them into chunks. 2. Place the desalted cod in a pot with the unpeeled garlic, the onion and the peppercorns. Cover with milk. Bring to a boil, then reduce heat to low and let the cod poach for 10 min. Using
For 4 people Preparation 30 min cooking time 1 h 10 Recipe_Catherine BOURZAT PHOTO_Laurence MOUTON
a skimmer, remove the pieces of cod and put them on a plate. Add the potatoes to the milk and cook for 20-25 min. 3. Shred the cod between your fingers to remove the bones. Remove the potatoes with a skimmer. Filter the milk through a sieve. Remove the bay leaves, peppercorn, and onions. Put the milk to the side. 4. Collect the garlic pulp by pressing the cloves with your fingers to remove the peels. Place the cod and the potatoes in the bowl of a food processor or mixer. Add the garlic pulp. Blend, progressively adding the milk. Add the olive oil. Blend again. Add salt and pepper if necessary. Serve hot.
Brandade with 4 cups milk 1 lb cod, desalted 1 1/4 lb potatoes for mashing (ex,bintje) 8 cloves of garlic 5 bay leaves 1 peeled onion 12 peppercorns 3 tbsp olive oil Salt, pepper
28
milk
29
30
For 4 people Preparation 10 min cooking time 25 min 25 Tagada strawberries Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT 4 tbsp. tbsp of milk 75 g salted butter 2 eggs 70 g caster sugar 80 g self-rising flour (with baking powder incorporated)
Tagada mini cakes 1.
In
a
saucepan
over
low
heat,
melt
the
Tagada
strawberries, milk and butter, turning often. Preheat the oven to 200°C (th.6-7). 2. Beat the eggs and sugar in a bowl. Stir in the cooled contents of the saucepan and flour. Beat to a smooth paste. 3. Divide the dough in the cavities of a silicone mold for mini cakes. If there are empty cavities, pour in a little water. Bake for 20 min. In mid-cooking, reduce the oven temperature to 180°C (th.6). Serve chilled the mini cakes.
31
1.
Warm
the
milk.
Pour
flour
into a bowl and make a hole in the center. Add the baking powder, eggs, sugar and vanilla powder and mix well. 2.
Mix
the
dough
by
adding
gradually the warm milk. Melt 60 g of butter, then, pour it in the batter. Mix until dough is smooth. Cover the dough with plastic film and set aside for 2 h. at room temperature.
wafers
Vanilla 3. Heat the waffle iron, butter it lightly and pour a small ladle of batter onto the flat part of the waffle iron. Close
250 g of sifted flour 1 sachet of baking powder
the iron and cook over medium heat.
2 eggs 30 cl milk
4.
When
the
waffle
golden
brown, remove it from the iron
A pinch of vanilla powder
and sprinkle with icing sugar.
60 g butter + 50 g for the cooking
Cook the other waffles in the
150 g icing sugar
same way and serve with a cup
15 cl of crème fraîche
of crème fraîche.
For 4 people Preparation 15 min Cooking time 5 min waiting time 2 h easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
32
is
50 g caster sugar
For 4 people Preparation 30 min Cooking time 15 min waiting time 20 min middle 200 g flour 3 eggs
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
25 cl milk ½ sachet of baking powder
1. Rinse and finely grate the orange
2 packets of vanilla sugar
zest. Melt and cool 60 g of butter.
2 tbsp icing sugar
Put the flour and baking powder into a
1 tablespoon of water of orange blossom
bowl, make a hole, break the eggs and
An untreated orange
add the zest, orange blossom water,
80 g butter
1 packet of vanilla sugar and 60 g of
15 cl of single cream
butter. Whisk hile pouring gradually
25 cl of vanilla ice cream
the milk. The dough should be smooth
assorted candy
and flowing. Let stand for 20 min.
Waffles with ice cream and whipped cream 2. Whip the chilled cream until stiff and fold in the remaining vanilla sugar while continuing to beat. Cool and refrigerate. 3. Heat the waffle iron and brush it with butter. Pour a small ladle of batter and cook for 2 to 3 min. Peel off the waffle and repeat until all the batter has been used. 4. Decorate the waffles with whipped cream and candy, dust with icing sugar and serve with a scoop of ice cream.
33
For 4 people Preparation 20 min Cooking time 20 min middle Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
200 g flour 2 eggs 50 g caster sugar 1/2 sachet of baking powder 2 tbsp orange-flower water 30 cl oil Icing sugar
Orange provenรงal fritter
1. Make a fountain with the flour and
baking
center
the
orange-flower
powder.
Pour
caster
sugar,
and
melted
in
the
eggs, butter.
Knead by hand until the dough is smooth. 2. Form a ball with the dough and cut it into 4 thick slices. Thinly spread each slice with a rolling pin on a floured surface and cut them into rectangles. 3. Heat oil in a large skillet and place the pieces of the batter. Drain the all on absorbent paper, arrange them on a dish, sprinkle with icing sugar and serve.
34
1.
Pour
large
the
bowl,
flour make
in
a
a
small
round. Break the eggs, mix gradually
with
the
milk
without lumps. Add oil and salt, mix well, let stand for 1 h. in a clean cloth at room temperature. 2.
Lightly
oil
a
pancake
pan, pour a half ladle of batter cook
into
until
the the
hot
pan,
edges
are
detached (around 30 sec.). Flip the pancake, cook the other side and slide onto plate. Repeat the operation. Serve with colored sugars.
Pancakes with sugar for 4 people Preparation 10 min Cooking time 40 min waiting time 1 h Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
250 g flour 50 cl milk 3 eggs 2 tbsp. cooking oil 1 pinch of salt
35
For 4 people Preparation 30 min waiting time 30 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Sift together flour and cocoa over a bowl, add 2 eggs and salt. Pour gradually 40 cl of milk and stir with a whisk to get smooth dough. Let stand at least for
120 g dark chocolate
30 min.
80 cl whole milk 10 cl of liquid cream
2. To prepare the chocolate cream, pour the
2 eggs + 2 yolks
remaining milk and cream in a saucepan,
30 g of butter 125 g flour 2 tbsp. of cornstarch
bring
on
the
heat.
Turn
off
when
the
liquid is boiling, pour over the chocolate cut
into
small
pieces,
let
stand
for
30 g of powdered sugar
5 min., then mix. Whisk in a bowl the 2 egg
30 g unsweetened cocoa
yolks with sugar and cornstarch. Pour on,
1 pinch of salt
gradually, the chocolate mixture.
Pancakes “everything chocolate“ 3. Transfer in a heavy saucepan and heat over low heat. Let thicken by stirring constantly. Transfer to a bowl and let cool. 4. Cook the pancakes in a pan coated with melted butter. Stack them bit by bit on a plate. 5. At serving time, spread the pancakes with chocolate cream, fold them and serve them immediately.
36
For 4 people Preparation 20 min Cooking time 20 min waiting time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Prepare the dough. Whisk in a bowl the flour, eggs, salt, 30 g of melted butter, sugar and milk to get smooth dough. Let stand about 30 min.
Pancakes with chocolate cream
and fruit
200 g dark chocolate pastry
2. Meanwhile, prepare the chocolate cream.
40 g butter
Chop the chocolate using a knife or food
2 eggs
processor.
Heat
the
cream
and
pour
it
30 cl milk
boiling over the chocolate. Cover and let
20 cl of cold cream
stand for 5 min. and stir with a fork to
150 g flour
obtain a smooth cream.
A pinch of salt 2 tbsp. of brown sugar 1 packet of vanilla sugar 100 g mixed dried fruit (raisins, pistachios, almonds,
3. Roughly chop the nuts then fold in the chocolate
with
the
vanilla
sugar.
Cook
the pancakes on a hot skillet coated with butter.
hazelnuts ...)
4. Spread each cake with chocolate cream with nuts and fold them in half or roll them and serve immediately.
37
For the Shortcrust pastry dough : 4 cups flour 1/2 lb butter, cut into small pieces 6 tbsp cold water 1 tsp salt
For 4 people Preparation 35 min waiting time 30 min cooking time 40 min Recipe_Laurence MOUTON PHOTO_Laurence MOUTON
For the side dish : 1 3/4 lbs pumpkin 1 egg 1/2 cup sugar 1/4 cup corn or potato starch 3 tbsp sour cream 1 strip of lemon zest 3 licorice wheels 3 pinches of cinnamon (or nutmeg)
Halloween pie 1. Pour the water into a bowl and mix in the salt. In a mixing bowl, sift the flour and butter together. Add the water mixture gradually. Mix and quickly knead the dough into a large ball. Cover with plastic wrap. Chill the dough in the refrigerator for at least 30 min. 2. Cut the pumpkin into large chunks and steam for 20-25 min. The flesh should be tender. Smash with a fork until the pumpkin is pureed. Put to the side. 3. Preheat the oven to 410째F. Roll out the pie dough and mold into a pie pan. Prick the bottom of the crust with a fork. In a mixing bowl, whisk the egg with the sugar. Add the potato starch, sour cream, zest, and cinnamon. Add the mixture to the pumpkin puree. 4. Pour into the pie crust. Bake for 35 min. Decorate the pie with the licorice wheels right before serving.
38
tips For a lighter version, replace the sour cream with silken tofu.
39
For 4 people Preparation 30 min Cooking time 20 min middle Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Put the flour in a bowl, make a small round
and
break
the
eggs.
Add
the
butter cut into pieces, baking powder, and vanilla sugar. Pour the milk, mix and knead the dough vigorously. Shape a ball and flour it lightly.
Carnival
fritters
250 g flour
2. Lay out the dough and cut out discs
2 eggs
of 6 cm of diameter. Place them on a
40 g butter
tray, cover with a clean cloth and let
10 ml milk
rise in a warm place.
½ sachet of baker’s yeast 2 sachets of vanilla sugar
3. Heat the oil over medium heat. When
1 tbsp. redcurrant jelly
the donuts have risen, plunge them 3 by
1 tbsp. of vermicelli with multicolored
3 in the oil. Turn them over halfway
sugar
through cooking, drain and pat dry on
2 tbsp. with icing sugar
absorbent paper.
1 fryer
4. Melt the redcurrant jelly. Place 1 drop on each donut and sprinkle with the vermicelli and icing sugar. Serve warm or cold.
40
1. Pour 125 cl of water in a heavy saucepan. Add the butter cut into pieces, 1 tablespoon of
1 lemon
sugar and salt. Bring to a boil.
4 eggs
Wait until the butter has melted
75 g butter
and add the flour all at once. Mix
vigorously
with
a
150 g flour
wooden
4 tbsp caster sugar
spoon, always on the fire, a ball
1 l peanut oil
of dough forms and comes off the
A pinch of salt
bottom of the pan. Turn off the heat and let cool. 2. Add 1 egg, beaten with the dough
and
finely
zest.
Mix
well.
grated
Nun’s fritter
lemon
Repeat
with
the 3 remaining eggs, the dough should be soft. 3. Heat oil in a deep fryer. Carefully batter
dip
into
hot
spoonfuls oil.
of
Remove
the donuts when they got golden brown, drain them on absorbent paper
and
sprinkle
with
the
remaining sugar. Serve hot or warm.
for 4 people Preparation 30 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
41
1. Beat the egg, add the vanilla sugar and pour in the warm milk. Cut into 2 the bread slices, dip them in the mixture, then drain. Heat 80 g of butter in a skillet. Place the bread slices and brown on each side. 2. Cut the apples in two, without peeling, and remove the core and seeds. Cut them into slices and roll in the sugar. Roast in the pan of the remaining butter to caramelize the two sides. Set aside the apples. 3. Pour the cream into the pan and let boil to get a caramel sauce. Place the apple pieces on the French toast and drizzle with caramel. Serve warm.
lost bread with caramel for 4 people Preparation 20 min Cooking time 10 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
4 slices of stale bread 4 apples 120 g butter 1 egg 10 cl milk 20 cl of single cream 100 g of caster sugar 1 packet of vanilla sugar
tips Even more tasty the bread replaced by the brioche bread spread with a very thin layer of vanilla chestnut cream, before putting the apples and pouring the caramel.
42
4 thick slices of brioche 4 apples 1/2 lemon 75 g of butter 80 g powdered sugar 2 eggs 15 cl milk
Lost brioche with tatin apples For 4 people Preparation 10 min Cooking time 20 min
1. Peel the apples, cut them into quarters, remove
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Coat the bottom of a pan with 25 g of butter
the core and squeeze lime juice on them.
and sprinkle with 25 g of sugar. Divide the apple slices, 25 g of butter and 25 g of sugar. Cook for 20 minutes covered on medium heat. 3. Whisk the eggs with the remaining sugar. Quickly dip the slices of brioche and let them brown in a skillet with the remaining butter. 4. Divide the apples on brioche slices and serve immediately.
43
44
1 packet of biscuits 1 can of fruit salad in natural 20 cl of single cream 1 packet of vanilla sugar 2 sheets of gelatin 10 cl milk icing sugar
Charlotte
with fruit salad
1. Put the sheet of gelatin to soak in cold water to soften them. Then dry them by pressing them between your hands. 2. Heat the milk, incorporating the gelatin to melt. Allow to cool.
for 4 people Preparation 15 min cooking time 5 min waiting time 4 h middle TEXTE & STYLISME _Christina BEL PHOTO_Franck BEL
3. Mount the very cold single cream into whipped cream and stir in the vanilla sugar by smoothing the mixture. 4. Drain the fruit salad, and then sponge it on absorbent paper. Stir in fruit with whipped cream and add the cooled milk. 5. Coat walls of a round pan with the biscuits. Pour the prepared fruit in the middle. Smooth the surface. Keep for 4 h. in the fridge. 6. Serve the charlotte removed from the mold and sprinkle with icing sugar.
45
For 4 people Preparation 30 min Cooking time 5 min waiting time 12 h easy Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Butter 4 charlotte ramekins. Melt chocolate in a hot bain-marie but not boiling then let it cool. Separate the yolks from egg whites.
Charlottes
with praline chocolate 2. Mix the yolks with the chocolate
300 g milk chocolate + 50 g
and
for the decor
butter.
Whisk
the
egg
whites
until stiff and fold the chocolate.
3 eggs
Add the praline chips. Keep in the
60 g butter
refrigerator.
100 g of praline chips 3 boxes of minibiscuits spoon
3. Combine in a bowl the coffee, milk
10 cl of black coffee
and cane sugar syrup. Dip the biscuits
2 tbsp. of milk
in this mixture and line bit by bit
2 tbsp. of sugar cane syrup
the walls of the molds. Fill them with
1 packet of eggs with liqueur
chocolate mousse. Keep for 12 h in the refrigerator. 4. Turn out the charlottes and decorate with grated chocolate and eggs with the liquor.
46
600 g raspberries 70 g powdered sugar 50 cl of crème fraîche 2 sheets of gelatin (4 g) 50 g ground almonds 20 ladyfingers
1. Put the cream in the fridge with a bowl. Soften the gelatin in a bowl of cold water. Line a charlotte in a mould with plastic wrap. 2. Mix half of the raspberries with the sugar. Keep 3 tbsp. of this sauce to soak the biscuits. Let cool the third of the sauce, add the softened gelatin. Stir to
Raspberry
dissolve and pour the remaining sauce. Add the ground almonds and mix.
almond charlotte 3. Whip the crème fraîche very cold into whipped cream. Gently fold the raspberry almond to get a smooth cream. 4. Line the pan with the biscuits dipped in the sauce on one side. Pour the cream in the middle, have over 150 g raspberries, smooth and top with the remaining biscuits. 5. Fold the plastic wrap and set aside the charlotte for 12 h in the refrigerator. Turn out and serve decorated with raspberries.
For 4 people Preparation 30 min Cooking time 3 min waiting time 12 h middle Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
47
for 4 people Preparation 20 min no cooking waiting time 6 h easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Honey and citrus-
iced petit-suisses
8 petit-suisses 1/2 untreated orange
1. Turn out the petit-suisses and drain. Rinse and dry jars.
1/2 grapefruit 3 tbsp clear honey
2. Grate 1 tbsp of orange zest. Squeeze the fruits and strain the juice. 3. Whisk the petit-suisses with citrus juices, zest and honey. Fill the pots with this mixture by packing well, insert a stick in the center and freeze at least 6 h. Tear the package and serve.
48
For 4 people Preparation 10 min cooking time 25 min easy TEXTE & STYLISME _Christina BEL PHOTO_Franck BEL Shopping_MCM Emballages-Weck, couverts www.firstpack.fr
Rice pudding 1. Boil the milk with the powdered sugar
and
vanilla
sugar.
Once
boiling, sprinkle in the rice, reduce the heat and gently cook for about 20 min. 2. Pour into glasses or in a large bowl and let cool. 3. To serve, garnish with a pinch of vanilla.
1 liter of milk 100 g white rice (round-grain rice) 4 tbsp. powdered sugar 1 packet vanilla sugar A pinch of vanilla powder for decoration
49
for 6 people Preparation 35 min cooking time 30 min difficult Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Boil the milk with the vanilla and 60 g sugar. Whisk the egg yolks and remaining sugar in a bowl until frothy. Add flour and mix. Gradually pour the hot milk while beating. Pour mixture into a saucepan and cook about 5 min., stirring constantly. Allow to cool.
Multicolored eclairs 2. Preheat oven th. 6 (180째C). Boil 10 ounces of water with a pinch of salt and butter. Remove from heat and add flour all at once. Stir with a spatula until the dough sticks to the spatula. Remove from heat and add the eggs one at a time, stirring briskly. The dough should not become too runny. 3. Place the strands of dough with a pastry bag on a baking sheet and bake 25 min. Allow to cool. Drill the ends of lightning and fill them with a pastry bag with vanilla custard. 4. Mix the icing sugar with the egg white and lemon juice. Separate the frosting in small amounts and add 1 or 2 drops of food coloring. Brush the surface of flashes, alternating colors and before the icing is made of candy paste above.
For the custard: 35 ml milk 3 egg yolks 120 g of sugar 1 tbsp vanilla coffee powder 2 tbsp flour For the choux pastry: 75 g butter 80 g flour 3 eggs For the icing: 200 g icing sugar 1 egg white 1/2 lemon food colors multicolored candies
50
3 bananas 1 lemon 2 eggs
For 4 people Preparation 30 min Cooking time 15 min waiting time 20 min middle Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
10 cl milk 2 0cl fluid cream 250 g flour 1 tbsp. of baking powder 2 packets of vanilla sugar 2 tbsp. of powdered sugar 2 tbsp. with icing sugar 1 l of peanut oil Multicolored Chocolate pastille
1. Rinse the lemon and grate the zest. Put the flour and the baking
powder
into
a
bowl,
make a small round and break the eggs. Add the sugar and the zest. Whisk by pouring slowly the milk. The dough should be smooth
and
thick
enough.
Let
stand for 20 min.
Surprise banana 2. Peel the bananas, split them in half the thickness and in length.
Coat
them
with
lemon
juice. 3. FWhip the very cold cream into whipped cream. When it becomes firm add the vanilla sugar while continuing
to
whisk.
Keep
in
cool. 4. Heat the oil. Coat the banana with dough and plunge them into the frying oil to brown. Drain them. 5. Sprinkle with icing sugar, garnish pastille
with with
whipped
cream,
chocolate
and
serve immediately.
51
1. Crush 400 g of chocolate. Melt the 200 g in a bain-marie and add the remaining
200
g
of
chocolate.
Mix
well. 2. Open the eggs lightly with an egg slicer. Blow them in a bowl. Rinse the shells and drain upside down on rack. 3. Pour the melted chocolate into a pastry bag and fill the eggs to the edge. Harden the eggs stand for 10 minutes
in
the
freezer.
Pour
the
chocolate unsupported and replace the eggs in the freezer. 4. Chop the remaining chocolate in a bowl. Heat in a saucepan the cream, the butter and honey. Pour the boiling mixture over the chocolate, add the Grand Marnier and mix well. Let cool at room temperature.
Easter
eggs
8 eggs
5. Remove the eggs from the freezer
650 g of dark chocolate
and hull them gently. Sprinkle them
50 g of honey 20 cl of cream 35 g of butter
with cocoa. Put them in egg -cups, fill them with chocolate cream, decorate the top with a candy and serve.
1 tbsp. of Grand Marnier 8 candies shaped fried eggs 50 g of cocoa
For 4 people Preparation 30 min Cooking time 20 min waiting time 10 min middle Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
52
2 trays of large strawberries 1 mango
For 4 people Preparation 30 min Cooking time 10 min
2 kiwis 1 orange juice 1 tbsp of balsamic vinegar
Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
Surprise strawberry 1. Peel and cut the kiwi into slices. Wash and wipe the strawberries retain their leaves, cut into quarter to make a hat, dig inside the fruit using a small sharp knife, keep the flesh. 2. Mix in saucepan the orange juice, the flesh of strawberries and balsamic vinegar, let reduce in half over high heat. Reduce heat, add the flesh of the mango, cut into small cubes, and cook for 1 min. 3.
Fill
the
strawberries
with
the
preparation, close the hats. 4. Serve well chilled, all placed on the slices of kiwi.
53
250 g of sugar 5 eggs food colors
For 4 people Preparation 20 min Cooking time 2 h dificile Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Meringues 1. Put the sugar in a saucepan and add 2 tbsp of water. Lightly bring to a boil. Monitor the temperature with a food thermometer, it should not exceed 118째C. 2. Separate the yolks from egg whites. Start beating the egg whites until stiff. Carefully pour the cooked sugar reached at temperature on the whites while continuing to whisk until completely cooled. The whites must be very firm. 3. Preheat the oven to 90째C(th3). Cover 2 baking sheets with parchment paper. Separate the egg whites into two parts and color each half with a few drops of food coloring. Mix gently. 4. Fill 2 pastry bags with meringue and shape meringues on plates. Bake for about 2 h. At the end of baking, leave the oven door ajar to allow the meringues to dry.
54
55
125 g
grated coconut
1 tsp ground ginger A pinch of vanilla powder 90 g caster sugar 1 egg
Coconut-ginger 1. Preheat the oven to 180째C(th.6). Beat the egg and sugar with a fork. Add the grated coconut, ginger and vanilla. Mix until the dough is homogeneous and compact. 2. Using two teaspoons or fingers, place 12 small mounds of dough on a baking sheet covered with baking paper. Gently pinch the top to form a point on each rock. Bake them for 15 min. in the oven. 3. Let cool. Serve the rocks to accompany a salad of fresh pineapple.
56
rocks for 4 people Preparation 15 min cooking time 20 min
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
for 4 people Preparation 10 min cooking time 1 Ă 10 min waiting time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT 80 g corn flakes (corn flakes) 100 g dark chocolate 4 tbsp Nutella (100 g)
1. Melt 50 g of dark chocolate,
3 tbsp grated coconut
broken into pieces in the microwave on medium power, or over a bain-
crunchy lollipops marie. Smooth it. add the Nutella and coarsely crushed cornflakes.
2.
Divide
the
mixture
over
4
squares of plastic film. Place a wooden stick in the center. Roll in the plastic film tightly and let harden in the freezer for 20 min. 3. Melt the remaining chocolate, smooth it out. Brush the lollipops cleared
of
their
film
with
the
chocolat. Turn them in the grated coconut and serve with fresh fruit salad.
57
for 4 people Preparation 20 min cooking time 5 min
1. Break the chocolate into small pieces
Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
until it is melted. Add the egg yolks and
and melt it over a bain-marie, then remove from the heat. Add butter pieces and mix mix. 2. Beat the egg whites until stiff, add the icing sugar to finish. Gently stir the whites in the melted chocolate.
100 g cooking chocolate 3 eggs
3. Divide the mousse into 4 individual
30 g butter
cups, keep them refrigerated until the
2 tbsp icing sugar
serving time.
Chocolate mousse one more recipe
Coffee mousse Mount 5 egg whites until stiff with a pinch of salt. Halfway through, add 3 tablespoons of sugar while beating. Dissolve 4 teaspoons of instant coffee in 1 tablespoons of water. Mix with 300 g of cottage cheese of 40 % fat and 4 tbsp sugar. Whisk the mixture until smooth. Gently fold in the egg whites and divide the mousse into ramekins. Place in the freezer for 15 min. Just before serving, sprinkle with the cocoa foams. Serve chilled.
58
250 g of milk chocolate 6 eggs 40 g butter 2 pinches of vanilla powder A pinch of salt
1.
Separate
the
egg
whites
from
the
yolks. Break chocolate into pieces and melt it in a bain-marie over low heat, stirring regularly with a wooden spoon until smooth.
Vanilla milk
chocolate mousse 2. Remove the melted chocolate from the
the egg yolks one by one. Mix well.
for 4 people Preparation 15 min waiting time 3 h cooking time 10 min easy
3. Beat the egg whites until stiff with a
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
bain-marie. Add the butter and 2 pinches of vanilla powder while stirring, then,
pinch of salt. Gently fold them gradually into the melted chocolate. 4. Pour the mousse into individual bowls. Cool
and
refrigerate
for
3
h.
before
serving with the toasted brioche.
59
for 4 people Preparation 15 min Cooking time 3 min easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
400 g dark chocolate 2 kiwis 1 small pineapple 1 mango 16 marshmallows 125 g softened butter
Fondue with surprise
chocolate 1. Prepare the fruit: Peel pineapple, remove the heart, cut
the
flesh
into
cubes.
Peel the kiwis and cut them into pieces. Peel the mango, remove the core and cut the flesh into cubes. Thread the fruit
on
wooden
skewers,
inserting marshmallows. 2. Break the chocolate into pieces and let it melt over low heat. Remove from heat, add butter and stir until the mixture
is
smooth.
3
Pour
the fondue into ramekins and serve immediately with fruit kabob.
60
300 g of dark chocolate to 70% cocoa 20 cl of cream 500 g strawberries 2 oranges 4-5 candied orange peel 1 loaf brioche 1 sprig of dried lavender
Chocolate fondue with fruit For 4 people Preparation 20 min Cooking time 20 min waiting time 1 h easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Macerate for 1 h the lavender in the cream. 2. Put the chocolate broken into pieces in a pan in a bain-marie. Let it melt slowly then straighten it with a spatula. Add cream and 5 tbsp of of warm water. Mix and let reduce for 5 min. over medium heat. 3. Serve the hot chocolate in a bowl along with diced brioche, chopped strawberries, peel and orange segments.
61
m Meringues 54_
a
Multicolored eclairs 50_
American grilled pork ribs 17_
n
Assorted savory crepes 8_
Nun’s fritter 41_
b
o
Brandade with milk 28_
Orange provençal fritter 34_
Breaded chicken drumsticks 19_
p
Burgers in italian 27_
Pancakes “everything chocolate“ 36_
Burgers lamb 24_
Pancakes with chocolate cream and fruit 37_
c
Pancakes with sugar 35_
Carnival fritters 40_
Pasta shell gratin 21_
Charlotte with fruit salad 44_
Penne with tomato sauce 22_
Charlottes with praline chocolate 46_
Penne with sausage 23_
Chicken wings with orange caramel 18_
Potato croquettes 7_
Chocolate fondue with fruit 61_
r
Chocolate mousse 58_
Raspberry almond charlotte 47_
Club-sandwich with chicken, bacon and zucchini 16_
Rice pudding 49_
Coconut-ginger rocks 56_
s
Crab cakes with coconut 11_
Sardines of Elie with eggs 12_
Crispy carrots 14_
Savory french toast 4_
Crunchy lollipops 57_
Spanish tortilla 9_
e
Surprise banana 51_
Easter eggs 52_
Surprise strawberry 53_
f
t
Fondue with surprise chocolate 60_
Tagada mini cakes 30_
lost bread with caramel 42_
Tuna croquettes 10_
Fried artichokes 15_
v
h
Vanilla milk chocolate mousse 59_
Halloween pie 38_
Vanilla wafers 32_
Ham fritters and almond 13_
Veal burger 26_
Honey and citrus-iced petit-suisses 48_
w
l
Waffles with ice cream and whipped cream 33_
Lost brioche with tatin apples 43_
Watercress cream with the laughing cow 6_
index 62
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