Lemon almond muffins

Recipe

• For 12 muffins
• Cooking at 355°F
• Cooking time 20 minutes

Ingredients

• 150 g flour
• 120 g caster sugar
• 120 g butter
• 1/2 sachet of baking powder
• 1 organic lemon
• 3 eggs
• 20 g almond slivers
• 1 pinch of salt

Preparation

1. Preheat your oven to 355°F.
2. Melt your butter casserole in the microwave or with bauin marie.
3. Collect the zest of the lemon and cut it in half to recover its juice.
4. Pour the flour, baking powder and sugar into a salad bowl. Add the melted butter, eggs, juice and lemon zest. Add a small pinch of salt if your butter is not salted.
5. Pour 2/3 of the dough into each mould.
6. Sprinkle with slivered almonds.
7. Bake at 355°F for 20 minutes.

Tip

If your moulds are not made of silicone, butter or flour them.

Macaroons

Recipe

• For 30 macaroon
• Cooking at 355°F
• Cooking time 25 minutes

Ingredients

• 200 g icing sugar
• 160 g almond powder
• 4 egg whites
• 1 pinch of salt
• 40 g caster sugar
• dye

If you want to make vanilla macaroons, replace 15 g of icing sugar with 2 sachets of vanilla sugar. For a more chocolatey version, replace 40 g of icing sugar by 40 g of cocoa powder. For a coffee macaroon, pour half a teaspoon of coffee extract.

Madeleines

They smell like our mom’s madeleines.

Recipe

• Preparation 15 minutes
• For 5 people
• Cooking at 445°F
• Cooking time 8 minutes
• Rest time 30 minutes

Ingredients

• 200 g flour
• 1 tablespoon of baking yeast
• 200 g sugar
• 100 g butter
• 3 eggs
• rum perfume, orange blossom, lemon zest
• 1 pinch of salt

Preparation

1. Preheat the oven to 445°F.
2. In a bowl, mix the flour with the yeast and a pinch of salt.
3. Mix with the sugar.
4. Make a well in the centre of which you break the eggs.
5. Mix everything together.
6. Melt the butter in a saucepan.
7. Add the butter and the perfume.
8. Mix gently.
9. Leave to stand for 30 minutes in a cool place.
10. Fill the moulds 3/4 full.
11. Bake at 445°F for 8 to 9 minutes.

Tips

Place the moulds in the centre of the oven. Serve warm or cold.

Moussaka

Recipe

• For 6 people
• Preparation 45 minutes
• Cooking time 40 minutes
• Cooking temperature 355°C
• Rest time 1 hour

Ingredients

• 3 eggplants
• olive oil
• 2 onions
• 600 g ground lamb
• 4 tablespoons of tomato paste
• 1 pinch of marjoram
• 1 pinch of powdered cinnamon
• 3 tablespoons parmesan cheese
• 3 potatoes
• salt
• pepper

Preparation

1. Rinse the aubergines and cut them into slices.
2. Sprinkle with salt and leave to drain for an hour.
3. wash the aubergines and fire them in a frying pan with olive oil, browning them on both sides.
4. Drain on absorbent paper.
5. Cut the onions into small pieces.
6. Fry them in 4 tablespoons of olive oil.
7. Add the meat and leave to cook, stirring from time to time.
8. 8. Pour the chopped garlic, tomato paste, spices and seasoning over the meat.
9. In a casserole dish, place the meat, then a layer of eggplant and potatoes.
10. Sprinkle with cheese.
11. Make a béchamel sauce.
12. Pour it in the preparation.
13. Bake at 355°C for 40 minutes.
14. Now you can enjoy your delicious hot moussaka.

My Little Chef Senya

Senya has recently released its first multifunctional robot model, the My Little Chef. In a competitive context, Senya’s robot stands out with its particularly aggressive price, since it is now sold for under 300€ after an initial sales price of 349€. It is still much cheaper than its main competitor, the Mister Cuisine Connect from Lidl.

Nougat glacé

Recipe

• For 8 people
• Preparation 20 minutes
• Time in the fridge 5 hours

Ingredients

• 250 g almond nouga
• 20 cl milk
• 6 egg yolks
• 30 cl liquid cream

Preparation

1. Pour the liquid cream into a salad bowl and leave it to cool for 10 minutes in the freezer.
2. Boil the milk and melt the nougat while stirring over low heat.
3. Remove from the heat.
4. Put the egg yolks in a salad bowl.
5. Pour over the nougat milk in a thin stream without ceasing to whisk.
6. Leave to cool.
7. Take the cream out of the freezer and whip it into a whipped cream.
8. Add it to the preparation.
9. Moisten a cake tin and line it with cling film.
10. Pour the preparation.
11. Put at least 5 hours in the freezer
12. Now you can taste it.

Nutella muffins

Small but good

Recipe

• Preparation 20 minutes
• For 4 muffins
• Cooking temperature 355°C
• Cooking time 20 to 25 minutes

Ingredients

• 150 g butter
• 200 g white chocolate
• 2 eggs
• 125 g sugar
• 300 g flour
• 1 sachet of chemical wash
• 2 Smarties wholesale tubes
• 4 tablespoons Nutella

Preparation

1. Melt the white chocolate and butter.
2. In a bowl beat the eggs with the sugar and then add chocolate and melted butter.
3. Insert the flour, baking powder and if the mixture seems too compact add a little milk.
4. Stir the Smarties into the dough.
5. Fill the bottom of a small mould with the dough, add a tablespoon of Nutella and fill the mould with the dough.
6. Finish by adding a few Smarties on top for decoration.
7. Bake your cupcakes at 355°C for 20 to 25 minutes.
8. Your muffins are ready to be eaten.

Omelet

Recipe

• Preparation 5 minutes
• For 1 persons

Ingredients

• 2 or 3 eggs
• 50 g bacon
• Salt
• Pepper
• Cheese of your choice
• 1 tablespoon of milk
• 1 knob of butter
• You can add ingredients (e.g. mushroom, mint, vegetable …)

Preparation

1. Whisk the eggs with a tablespoon of milk until the mixture whitens and add the salt and pepper.
2. Heat the frying pan with a knob of butter.
3. Pour the mixture into the frying pan over low heat.
4. Allow to cook.
5. Cook the bacon.
6. Cut small pieces of the cheese.
7. Take a spatula and cut the omelette in half.
8. Put the ingredients (bacon, cheese, mushroom …).
9. Fold in half.
10. Serve on a plate and you can now enjoy your omelette.

red-fruit-panna-cotta

Recipe

• For 6 people
• Preparation 20 minutes
• Cold weather 3 hours

Ingredients

For the cream

• 70 cl single cream
• 30 cl milk
• 100 g caster sugar
• 3 gelatine sheets
• 1 vanilla bean

For the grout

• 100 g strawberries
• 100 g raspberries
• 30 g caster sugar
• 1 teaspoon lemon juice

Preparation

1. Boil the milk and cream with the sugar and the vanilla bean split in half across the width.
2. Mix and leave off the heat for 10 minutes.
3. Soak the gelatine in cold water.
4. 4. As soon as it is softened, wring it out and add it to the previous warm preparation.
5. Pour the cream into verines.
6. Put in the cold for 3 hours.
7. Mix the strawberries, raspberries, sugar and lemon juice.
8. Add the coulis to the cream.
9. You can now enjoy your delicious panna cotta fresh.

Soft apple cinnamon

Recipe

• About 8 people
• Preparation 15 minutes
• Cooking temperature 355°F
• Cooking time 30 minutes

Ingredients

• 150 g flour
• 130 g powdered sugar
• 1/2 sachet of himic yeast
• 3 teaspoons cinnamon powder
• 3 eggs
• 130 g melted sugar
• 3 apples
• 2 tablespoons of rum
• 50 g slivered almonds

Preparation

1. Preheat the oven to 355°F.
2. Melt the butter in the microwave or in a bain marie.
3. Pour the flour, sugar, cinnamon, yeast, a pinch of salt and the melted butter into a bowl.
4. Caramelise the almonds in a frying pan and sliver them with a knob of butter (watch out for the almonds, they burn very easily.
5. Peel the apples, cut them in half and remove the cores.
6. Cut the apples into coarse cubes.
7. Add the apple cubes to the dough.
8. Stir in the caramelized slivered almonds and rum.
9. Pour the mixture into a mould.
10. Bake at 355°F for 30 minutes.
11. Now you can enjoy your delicious cake.

The 10 best addresses of kitchen utensils shops in Paris

The French proverb applies well to our kitchens: “The right tools make the right workers.”

As a Parisian, you have decided to prepare specialities such as the entrecote Bercy, the escalope parisienne, the boeuf mironton, the tarte Bourdaloue or Le Saint-Honoré, all you need are the right pro utensils. Even if your favourite sites and Amazon offer some interesting branded products, advice and a visit to the store can help you find rare cookware.

The best hot chocolate

Every morning I enjoy a nice hot chocolate house.

Recipe

• Preparation 10 minutes
• For 4 people

Ingredians

• 25 g cocoa powder
• 50 g caster sugar
• 50 g of water
• 125 g dark chocolate

Preparation

1. Break the chocolate into pieces.
2. Boil the water.
3. Add the sugar and cocoa powder.
4. Mix with a whisk.
5. Boil again.
6. Pour the mixture over the chocolate pieces.
7. Mix well.
8. Serve.

Tip

Serve hot.

Vegetable loaf

Recipe

• For 4 people
• Preparation 15 minutes

Ingredients

• 3 eggs
• 1 tin of vegetable macaroni
• 1 brick of fresh cream
• 100 g grated Swiss cheese

Preparation

1. Mix the eggs, vegetables, crème fraîche and grated Gruyère cheese in a salad bowl.
2. Put the preparation in a cake pan with butter.
3. Bake at 355°F until it is well cooked.

Aubergine gratin

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking temperature 356°F
• Cooking time 15 minutes

Ingredients

• 2 eggplants
• 1 onion
• olive oil
• 5 slices of coppa
• 1 can of tomato paste
• 1 bag of grated Gruyere cheese

Preparation

1. Peel and slice the onion.
2. Fry the onion in olive oil.
3. Add the eggplant in pieces.
4. Leave to cook for half an hour on a low heat.
5. Add the can of tomato paste.
6. Cut the coppa into pieces and add it to the pan.
7. Add the 2 beaten eggs.
8. Cook for 5 minutes.
9. Pour into a gratin dish.
10. Catch some Gruyère cheese.
11. Cook for 15 minutes in the oven at 356°F.

Calamar a la glacienne

Recipe

• Preparation 10 minutes
• For 4 people

Ingredients

• 750 g of octopus
• 750 g potatoes
• 7 pinches of pimonton salt
• 4 tablespoons of olive oil

Preparation

1. Cook the octopus in salted water for 30 to 45 minutes if you bought it cooked, it is not necessary to cook it.
2. When the octopus has been cooking for about 20 minutes, add the potatoes with their skins to a pot of salted water that is simmering.
3. Drain them when they have finished cooking.
4. Peel them and cut them into slices.
5. Cut the octopus into small slices and fry them in a tablespoon of olive oil and then grill them.
6. Arrange the food on 4 plates and season with pimeton and olive oil.
7. You can now enjoy your delicious calamar a la glacienne.

Cheese gouges

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking temperature 410°F
• Cooking time 25 minutes

Ingredients

• 1 pinch of salt
• 75 g grated Swiss cheese
• 75 g butter
• 150 g flour
• 1/4 l water
• 4 eggs

Preparation

1. Make a choux pastry by melting butter, water and salt in a saucepan.
2. Bring to a boil.
3. Remove from the heat and add the flour all at once.
4. Return to the heat and dry the dough until it comes away from the pan.
5. Remove from the heat and let cool.
6. Stir in the 4 eggs one by one, mixing well with a spatula.
7. Add the grated Gruyere cheese to the dough.
8. Arrange in small balls on a buttered baking sheet.
9. Bake in a hot oven at 410°F for about 25 minutes. until they swelled up.
10. Now you can enjoy your delicious cheese gougere.

Chocolate frosting

Recipe

• Preparation 45 minutes
• For 8 pieces
• Cooking at 356°F
• Cooking time 40 minutes approx

Ingredients

• 10 cl of water
• 80 g caster sugar
• 10 drops lemon juice
• 150 g of chocolate

Preparation

1. Bring the water in a saucepan with the sugar and lemon juice to a boil.
2. Cut the chocolate and pour the mixture over the still hot water.
3. Mix.
4. Allow the icing to cool to room temperature.

Tip

You can add walnuts, almonds and pistachios for a delicious treat.

Duck parmentier

Recipe

• For 6 people
• Preparation 40 minutes
• Cooking temperature 465°F
• Cooking time 15 minutes

Ingredients

• 4 duck legs confit
• 1 kg of potatoes
• 1/4 milk
• shallot
• garlic
• nutmeg
• salt
• pepper

Preparation

1. Peel the potatoes and cook them for 12 minutes in a pressure cooker.
2. Mash the potatoes, incorporating the milk, salt and grated nutmeg.
3. Warm up the duck legs.
4. Remove the bones and skin.
5. Crumble the meat.
6. In a frying pan, sauté the garlic and shallot.
7. Add the duck meat.
8. Butter the gratin dish.
9. Pour half of the purée, the meat and the rest of the purée into the dish.
10. Sprinkle with grated cheese and bake in the oven for 15 minutes at 465°F.
11. You can now enjoy your duck parmentier minced meat with green salad.