Macaroni and gouda gratin

The waffle, the queen of snacks Recipe # 15 waffles Preparation 15 minutes Ingredients # 200 g flour 30 g sugar 3 eggs 20 g butter 25 cl milk 1 pinch of salt Preparation # In a bowl put the flour, add the sugar, egg yolks and softened butter. Mix little by little, adding the milk so that there are no lumps. Beat the egg whites with a pinch of salt and add them to the preparation, stirring gently. Cook in a waffle iron. Now you can enjoy them with a little bit of icing sugar, some spreadable pastry.

Recipe # For 4 people Preparation 10 minutes Ingredients # 8 sandwich loaves 1 packet of Gruyère cheese 4 slices of white ham butter 60 cl milk (eggs) Preparation # Preheat the oven to 230°C. Dip the slices of sandwich loaf in the milk. Cut the slices of ham in half. Arrange the half slices of ham on the sandwich loaves. Pour some cheese on your croque monsieur. Put another slice of bread on each croque monsieur. Melt a knob of butter in a frying pan. Cook the croque monsieur in the pan until they are golden brown. If you wish, cook fried eggs and place them on your croque monsieur. Now you can enjoy your delicious croque monsieur.

Recipe # For 6 people Preparation 15 minutes Cooking time 45 minutes Temperature 210° C (thermostat 7) Ingredients # 200 g flour 1 sachet of baking powder 3 eggs 12 cl whole milk 10 cl olive oil 6 servings of laughing cow 6 knackis Preparation # Preheat the oven to 220°C (thermostat 7). In a bowl, mix the flour with the baking powder. Dig a well in the middle and put the whole eggs in it. Mix everything together to obtain a dough. Then add the milk and oil and mix well to obtain a homogeneous dough. Cut the knackis into pieces. Then add them to the paste with the whole portions of laughing cow and mustard. Stir well with a spatula. Season with salt and pepper. Butter a cake tin and then pour the dough into it. Put in the oven for 45 min at 220°C (gas mark 7). Take out the cake and let it cool. You can now enjoy your delicious Laughing Cow and Knack Cake.

It reminds us of good childhood memories. Recipe # Preparation 35 minutes For 6 people Cooking 180°C For 45 minutes Minimum resting time 3 hours Ingredians # 15 g baker’s yeast 300 g flour 170 g butter salt 10 cl milk 1 tablespoon powdered sugar 3 eggs Preparation # Dissolve the yeast in the warm milk. Sift the flour into a large bowl and add the powdered sugar and salt. Mix. Melt 150 g butter. Gradually pour into the bowl. Put the eggs one by one and add the milk and yeast mixture. Mix. Knead for about 15 minutes (you can use a food processor). Form the dough into a ball. Cover it with a damp cloth. Leave the dough to rest for about 1 hour. Knead the dough again for at least 15 minutes. Cut the dough into 3 pieces, make 3 threads and braid. Leave the dough until it doubles in volume. Butter your dish. Place the braid in the dish. Bake at 180°C for 30 minutes. If it is too golden, put a foil, to plunge it back in the oven for 15 minutes. Tips # When it rests, put it in a warm place (it will swell better).

Recipe # For 4 people Preparation 20 minutes Cooking time 30 minutes Cooking temperature 90°C Ingredients # 70 g liquid cream 50 g Parmesan cheese 1 egg yolk dried tomatoes basil Preparation # Bring the cream to a boil. In the moulds, place the dried tomato in small pieces and a little basil. In a salad bowl, mix the egg yolk and cream and then the parmesan. Pour the cream over the dried tomatoes in the moulds. Cook at 90°C for 30 minutes. You can now enjoy your delicious crème brûlées.

Recipe # Preparation time 10 minutes For 6 persons Cooking at 140°C Cooking time 28 to 30 minutes Cooling time 1 hour Ingredients # 4 egg yolks 1/2 litre of liquid crème fraiche 1 vanilla bean 8 pears in syrup 4 tablespoons brown sugar 80 g sugar Preparation # In a salad bowl, mix the egg yolks and sugar. Add the single cream and the vanilla pulp taken from the inside of the pod. Cut the pears into quarters and place them in a star shape in 4 baking dishes. Pour the mixture over the pears. Bake at 140°C for 25 to 30 minutes. Leave to cool for about 1 hour. Sprinkle with brown sugar. Caramelize under the broiler in the oven.