• Type: Chocolate cupcakes
• Cooking time: 15 Minute (s)
• Total time : Minute (s)

INGREDIENTS

• 50 g flour
• 200g ground almonds
• 175g icing sugar
• 8 egg whites
• 70g caster sugar
• salt
• To paste the biscuits:
• 100 g apricot jam
• For the decoration:
• 100 g of crushed almonds
• 150 g of black chocolate

PREPARATION

1. Preheat oven to 170 ° C for 10 min and off. Sift the flour with the almonds and icing sugar powder , have the mixture on a plate and put in a hot oven for dehumidifying .
2. Mount the egg whites until stiff gradually adding the sugar . Incorporate the flour in small amounts mixed / ground almonds with egg whites , stirring gently with a wooden spoon to obtain a homogeneous and airy dough.
3. Put the dough in a piping bag fitted with a sleeve of a centimeter in diameter. On a plate lined with parchment paper deposit the equivalent of a finger pulp 7 cm long. Continue until all the batter . Sprinkle chopped almonds each finger.
4. Place the plate in preheated oven for 15 minutes. At the exit of the oven, let cool on wire rack .
5. Melt the chocolate in a bain -marie . Dip half of each cookie into melted chocolate and let harden. Assemble the cookies by two in tights with apricot jam .

WATCH VIDEO

• Type : Salads
• Cooking time : 10 Minute (s)
• Total time : Minute (s)
• Number of persons : 2 People

ingredients

•     2 artichoke hearts
•     100 g of green beans
•     80 g of cherry tomato
•     1 spring onion
•     50 g of salads
•     For the vinaigrette :
•     2 boiled eggs
•     2 c . tablespoons olive oil
•     2 c . vinegar
•     2 c . tablespoons lemon juice
•     2 sprigs of chives chiseled
•     salt
•     pepper

 preparation

1. Remove the stems and cut the beans into pieces .
2. Steamed artichoke hearts quartered and beans for 10 to 15 minutes.
3. Cut the spring onion finely bias and cherry tomatoes in half .
4. Prepare a vinaigrette with olive oil, vinegar and lemon juice . Salt and pepper then add the chives.
5. Mash the boiled eggs in a colander stainless steel for vermicelli egg , stir into dressing.
6. Arrange on a platter varied salads, garnish with vegetables and vinaigrette accompanied by boiled eggs.

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• Type : Poultry 
• Cooking time: 20 Minute (s)
• Total time: 40 Minute (s) 
• Number of people : 4 People

ingredients

•     For the chicken hash :

•     350 g chicken breast
•     1/2 clove of garlic
•     1 egg white
•     2 c . tablespoons breadcrumbs
•     salt
•     pepper

•     For the  fritter batter :

•     1 egg
•     1 c . in water soup
•     4 c . tablespoons flour
•     1 c . coffee paprika
•     salt
•     pepper
•     Oil for frying
•     To serve:
•     Barbecue sauce or mustard and ketchup

     preparation

1.     Cut the chicken into pieces and place in a chopper with the remaining ingredients to have a uniform hash .
2.     Make small patties and place on a plate line with cling film or baking paper .
3.     Place patties of minced chicken in the freezer for 20 minutes to harden a bit and ease of handling .
4.     Preparing a fritter batter of medium consistency by mixing with water, egg , flour and spices .
5.     Dip small patties of minced chicken in batter , remove and plunge into a bath of hot oil and cook over medium heat.
6.     Drain nuggets and place in preheated 170 ° C oven for 5 minutes . Serve hot accompanied nuggets with barbecue sauce or mustard and ketchup.

 watch video :

• Type: Breads
• Cooking time: 30 Minute (s)
• Total time: Minute (s)
• Number of persons: 12 Persons

ingredients

•      500 g flour
•      1 c. teaspoon salt
•      40g caster sugar
•      20 g of baker's yeast
•      23 cl of warm milk
•      2 eggs
•      60 g of butter
•      For the decoration:
•      1 egg yolk
•      1 c. tablespoons cream
•      1 c. tablespoon poppy seeds or sesame seeds

  preparation 

1.  Mix all ingredients except butter for a smooth paste. Knead the dough for 10 to 15 minutes to make it soft and pliable.
2.  Add the butter gradually while kneading until it is absorbed by the dough. Cover the dough and let it rise and double in volume.
3.  Tap the dough to remove air and shape into mini-baguettes or buns.
4.  Arrange on a plate lined with baking paper, brush with egg yolk mixed with cream and sprinkle with poppy seeds or sesame. Let rise in a warm place.
5.  Bake in preheated 180 ° C oven for about 30 minutes.
6.  Serve bread pudding with sweet or savory fillings.

 watch video 

• Type: Soups
   
• Cooking time: Minute (s)
   
• Total time: Minute (s)
   
• Number of persons: 6 People

 ingredients

•      4 large sweet potatoes
•      1 white onion chopped
•      15 g of butter
•      1.75 liter of water
•      salt and nutmeg
•      15 cl of cream
•      To serve:
•      2 cloves garlic, cut into chips
•      1 c. tablespoons oil

 preparation

1. Cut the sweet potato into small pieces. In a saucepan over low heat, sauté onion in butter.
2. Add sweet potatoes and moisten with water. Bring to a boil, reduce heat and simmer until the sweet potatoes become creamy.
3. In a pan over medium heat, brown the garlic chips in the oil. Drain and set aside. Mix the sweet potatoes and return to pot, add the cream, salt and nutmeg to taste.
4. Serve the soup hot topped with garlic chips.

• Type: Basic recipes 
• Cooking time: 30 Minute (s) 
• Total time: 40 Minute (s) 
• Number of persons: 6 People

INGREDIENTS 

• 1 kg potatoes floury 
• 50 g of butter 
• 25 cl of milk 
• 2 pinches of nutmeg 
• salt 
• pepper

PREPARATION 

1. Wash the potatoes and cook in a large volume of water. 
2. Allow 30 to 35 minutes after boiling, prick the potatoes with a knife, their heart is tender and melting. 
3. Peel the potatoes still warm earth. Cut the potatoes into chunks and pass through a food mill fine grid. 
4. Stir hot milk to the purée, stirring until it is absorbed. 
5. Add the butter cut into pieces and stir to incorporate puree. Salt and pepper and puree flavor with a hint of nutmeg.

 watch Vidéo  

• Type: Salads 
  
• Cooking time: Minute (s) 
• Total time: 20 Minute (s) 
• Number of people: 4 People

INGREDIENTS

• 2 avocados 
• Juice of one lemon 
• 2 grapefruit 
• 250 g peeled shrimp 
• 100 g of salads 
• 20 g flaked almonds, toasted 
• 4 sprigs of chives 
• For the vinaigrette: 
• 1 c. Coffee Honey 
• 2 c. vinegar 
• 3 c. tablespoons olive oil 
• Salt 
• Pepper

PREPARATION 

1. Peel the grapefruit raw and reclaim neighborhoods. Blanch shrimp in salt and lemon simmering water for 2 minutes. Drain and set aside. 
2. Cut avocados in half, remove the core, peel, cut into regular neighborhoods and lemon juice. 
3. Arrange the salad dome in the serving dish, garnish with shrimp, avocado and grapefruit quarters and sprinkle with almonds and chives. 
4. Dissolve the honey in the vinegar, add the olive oil, salt and pepper. 
5. Serve fresh salad with her dressing. 
6. Good to know: Carefully cut the avocado, lemon juice immediately quarters and place on a serving dish for handling blackens their fragile flesh.