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Clam soup

Ingredients
1 kg cockles 2 shallots 2 carrots 1 leek 1 bouquet garni 2 egg yolks 10 cl olive oil salt and ground black pepper
Preparation
Put the cockles in a container of water for 30 minutes. Peel the shallots and chop them. Pour a drizzle of oil in a sauté pan and sauté the chopped shallots for 5 minutes. Drain the cockles and put them in the skillet. Cover the sauté pan for 3 to 5 minutes, the time for the shells to open. Then sieve the preparation in a strainer. Store the cooking juices in a container. Collect the seashells. Discard any that are unopened. Peel the carrots and cut them into rounds. Remove the ends of the leek, incise it lengthwise and clean it. Finely chop it. In a drizzle of oil, brown the carrots and leek for 5 minutes. Then add the cooking juice from the cockles, with 50 cl of water, the bouquet garni, salt and pepper. Bring to a boil then lower the heat. Mix the soup. Whisk the egg yolks with two tablespoons of warm water. Pour the mixture into the soup, mix well and let the soup thicken without boiling, for another 5 minutes. Divide the cockles into individual plates, pour the soup over them. Enjoy without waiting.

Cheddar soup

Ingredients
250 g grated cheddar 30 g butter 1 fresh onion 1 carrot 1/2 pepper 1 stalk of celery 1 cooked. tablespoons flour 80 cl chicken stock (can be prepared with a dehydrated stock cube) 20 cl milk salt and freshly ground black pepper
Preparation
Peel the carrot and grate it. Peel the onion and chop it. Cut the half pepper into thin strips. Finely chop the celery stalk. Melt the butter in a casserole dish and sauté the onion, carrot, pepper strips and celery. Allow 8 minutes over low heat so that the vegetables are tender. Then sprinkle with flour, mix well and add the cold broth little by little. Thicken the soup over medium heat, whisking constantly. Then add the grated cheese. Then pour in the milk little by little to obtain the desired consistency: the soup should have the consistency of a slightly thick cream. Mix the soup and season before serving.

Cream of pumpkin

Ingredients
1 piece of pumpkin weighing 1 kg 1 large onion 1 tbsp. tablespoons olive oil 1 brick of single cream salt and freshly ground black pepper
Preparation
Cut your piece of pumpkin into four or five pieces. Place them on a cutting board and, using a large kitchen knife, remove the rind and seeds, if necessary. Cut the flesh into large cubes. Cut the onion into strips and brown it in a pot with a little oil. Add the diced squash to the pot. Cover the vegetables with water and bring to the boil. Then lower the heat and simmer the soup for about 20 minutes. Mix the soup. Pour in the liquid cream, salt and pepper to taste. Serve hot.

Scotch Broth

Ingredients
1 free-range chicken weighing 2 kg 900 g leeks 120 g pearl barley 400 g soft prunes 1 large carrot, thinly sliced ​​into thick slices a few stalks of fresh parsley 1 fresh bay leaf 2.5 L of chicken broth a few sprigs of thyme salt and ground black pepper chopped fresh parsley, to garnish
Preparation
Remove the chicken breasts and set aside. Put the rest of the chicken in a large saucepan with half the leeks cut into 5cm pieces. Make a bouquet garni with the bay leaf, parsley and thyme and put it in the pan with the carrot and broth. Bring to a boil, lower the heat and cover. Let simmer for 1 hour. Skim the first broths and occasionally during cooking. Add the chicken breasts and cook for another 30 minutes, until just cooked through. Let cool then strain the broth. Reserve the whites and meat from the chicken carcass. Discard skin, bones, cooked vegetables and herbs. Degrease the broth as much as possible and pour back into the saucepan. Meanwhile, rinse the pearl barley thoroughly in a colander under running cold water, then cook it for 10 minutes in a large saucepan of boiling water. Drain, rinse again and drain thoroughly. Add the pearl barley to the broth. Bring to the boil over moderate heat, lower the heat and cook for 15 to 20 minutes over very low heat, until the barley is tender. Season with 1 tsp. teaspoon salt and black pepper. Add the prunes. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces.Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley. boiling water. Drain, rinse again and drain thoroughly. Add the pearl barley to the broth. Bring to the boil over moderate heat, lower the heat and cook for 15 to 20 minutes over very low heat, until the barley is tender. Season with 1 tsp. teaspoon salt and black pepper. Add the prunes. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces. Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley. boiling water. Drain, rinse again and drain thoroughly. Add the pearl barley to the broth. Bring to the boil over moderate heat, lower the heat and cook for 15 to 20 minutes over very low heat, until the barley is tender. Season with 1 tsp. teaspoon salt and black pepper. Add the prunes. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces. Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley. Bring to the boil over moderate heat, lower the heat and cook for 15 to 20 minutes over very low heat, until the barley is tender. Season with 1 tsp. teaspoon salt and black pepper. Add the prunes. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces. Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley. Bring to the boil over moderate heat, lower the heat and cook for 15 to 20 minutes over very low heat, until the barley is tender. Season with 1 tsp. teaspoon salt and black pepper. Add the prunes. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces. Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces. Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley. Chop the rest of the leeks and add them to the pan. Bring to the boil and simmer for 10 minutes or until the leeks are cooked al dente. Slice the chicken breasts and add them to the soup with the rest of the chicken meat, minced or cut into small pieces. Reheat if necessary, then pour the soup into soup plates and sprinkle with chopped parsley.

Sweet potato velouté with cheddar

Ingredients
250 g grated cheddar cheese 2 sweet potatoes 30 g butter 2 onions 1 tbsp. tablespoons of flour 1L of vegetable stock 20 cl of milk salt and ground black pepper 1 tbsp. tablespoons chopped coriander
Preparation
Peel the sweet potatoes and cut them into pieces. Peel the onions and chop them. Melt the butter in a casserole dish and sauté the onions and sweet potato pieces. Count 5 minutes on low heat. Then sprinkle with flour, mix well and add the cold broth little by little. Thicken the soup over medium heat, whisking constantly. Allow 20 minutes of cooking. Then add the grated cheese. Then pour in the milk little by little to obtain the desired consistency: the soup should have the consistency of a slightly thick cream. Mix the soup and season before serving.

Coleslaw salad with sauce

Ingredients
1/2 red cabbage (about 500 g). 1/2 white cabbage (about 500 g). 3 carrots. 6 sprigs of dill. 6 sprigs of chives. 80 g of pine nuts. 60 g currants.
The sauce : 2 dl of yogurt. 2 dl of mayonnaise. 3 tablespoons cider vinegar. Salt. Pepper.
Preparation
Soak the grapes in a little cider vinegar. Remove the large outer leaves from the cabbages, cut them into very thin strips, put them in a salad bowl. Peel the carrots, grate them on a medium grid, add them to the cabbage and the drained grapes.
The sauce : Mix the mayonnaise, vinegar, yoghurt, salt and pepper in a bowl, pour over the salad. Mix gently. Sprinkle with the leafed and chopped dill, finely chopped chives. Sprinkle with pan-fried pine nuts.

Cesar salad

Ingredients
1 Romaine lettuce. Grilled croutons in oil. Grilled bacon bits in the pan.
Vinaigrette : 2 eggs. 3 Anchovy fillets. 250 ml freshly grated Parmigiano Reggiano (Parmesan) cheese. 125ml olive oil. 4 tbsp. lemon juice. Pepper. 1 small clove garlic, finely chopped.
Preparation
Grill the bacon in a non-stick frying pan Remove and set aside In the same frying pan if you prefer the taste of bacon or in another frying pan with a little oil, brown the croutons Add the point of garlic and sauté quickly so that the garlic does not brown Remove and place on absorbent paper Plunge the eggs for 10 seconds in boiling water Remove In a salad bowl, crush the anchovy fillets; pour in the oil and lemon juice Pepper Break the eggs into the preparation; mix well with a whisk Add the Parmesan Break the lettuce over the sauce Mix well just before serving Garnish with the croutons and bacon bits.

Seafood salad

Ingredients
500 g baby octopus 2 large squid (500 g) meaty pockets only 1 kg prawns or raw prawns For spicy mayonnaise: 125 ml mayonnaise 125 ml thick tomato sauce 1/2 tsp Tabasco sauce 2 tsp drained capers and finely chopped 2 tsp Worcestershire sauce 2 hard-boiled eggs, crushed with a fork 1 tsp white mustard salt
Preparation
Remove the octopus heads and cut them into pieces. Cut the calamari into 1 cm strips. Remove the shell, central vein and head of the clumps (leave the tail). Plunge the octopus and squid pieces into a large saucepan of salted boiling water for 20 seconds, then drain. Brown the bouquets and pieces of octopus in a frying pan coated with oil, until golden. Mix the seafood and parsley in a salad bowl. Serve with lettuce leaves and sauce on the side. For the mayonnaise, mix all the ingredients, except the hard-boiled eggs, which you will incorporate when serving.

Waldorf Salad

Ingredients
4 red apples (600 g) (Starking apples) 60 ml lemon juice 5 stalks celery (350 g), peeled 120 g chopped walnuts
For the mayonnaise : 2 egg yolks 2 tDice the chicken and roll it in the spice mix. Fry the chicken cubes in the pan with the oil. Spread the breads or tortillas with mayonnaise to "stick" them. It is this layer of sauce that allows the wrap to hold up. Divide the lettuce, grated carrot, tomato slices and corn on each wrap. Finish by arranging the spiced chicken cubes. Roll, "wrap" and hold with a toothpick if necessary.bsp lemon juice 1 tsp lemon juice mustard 250 ml olive oil 1 tbsp lukewarm water
Preparation
Dice the chicken and roll it in the spice mix. Fry the chicken cubes in the pan with the oil. Spread the breads or tortillas with mayonnaise to "stick" them. It is this layer of sauce that allows the wrap to hold up. Divide the lettuce, grated carrot, tomato slices and corn on each wrap. Finish by arranging the spiced chicken cubes. Roll, "wrap" and hold with a toothpick if necessary.

Chicken and raw vegetables wraps

Ingredients
150g chicken breasts 2 tortillas from the salad 2 tomatoes, 1 carrot spices for chicken (curry, turmeric, salt, pepper, onion) 3 tbsp oil 2 tbsp mayonnaise 2 tbsp corn 20g grated mimolette
Preparation
Dice the chicken and roll it in the spice mix. Fry the chicken cubes in the pan with the oil. Spread the breads or tortillas with mayonnaise to "stick" them. It is this layer of sauce that allows the wrap to hold up. Divide the lettuce, grated carrot, tomato slices and corn on each wrap. Finish by arranging the spiced chicken cubes. Roll, "wrap" and hold with a toothpick if necessary.

Bacon potato salad

Ingredients
1kg firm potatoes 8 slices of bacon, cut into pieces 4 shallots, finely chopped 1 green pepper, seeded, finely chopped Fresh dill, chopped Dill mayonnaise: 2 egg yolks 2 tbsp. 2 tbsp fresh lemon juice Dijon mustard 250 ml (1 cup) olive oil 2 tablespoons chopped fresh dill
Preparation
Put the potatoes in a large saucepan and cover with cold water. Cover and bring to a boil over high heat. Uncover and boil for 25 minutes or until potatoes are tender. Let cool slightly. Peel the potatoes and cut them into large chunks. Transfer to a large bowl and place in the refrigerator for 20 minutes to chill. Meanwhile, place the bacon in a nonstick frying pan over medium-high heat and cook, stirring often, for 4-5 minutes. Transfer to a plate lined with paper towel to cool. To make the dill mayonnaise, place the egg yolks, lemon juice and mustard in the bowl of a food processor and process until combined. With the engine running, gradually add the oil in an even stream until the mixture is thick and pale. Stir in dill. Taste and season with salt and pepper. Cover and place in the fridge to chill. Combine potatoes, dill mayonnaise, shallot and bell pepper in a large serving bowl. Sprinkle with additional dill and bacon to serve.

Roast turkey sandwich

Ingredients
16 slices of toasted sandwich bread 16 medium slices of cooked turkey fillet Lingonberry sauce: Butter at room temperature Salt and pepper green salad
Preparation
Butter the slices of sandwich bread. On each sandwich, lay a lettuce leaf and two slices of turkey and garnish with a little cranberry sauce. A little salt, a hint of pepper and then close with the other slice of bread before removing the crusts and cutting into small triangles. These sandwiches will be just as appreciated in winter as in summer.

Cheeseburger

Ingredients
2 hamburger buns. 1 ground beef steak. 2 slices of cheese. 1 lettuce leaves. 1 tomato. 1 small onion or 1/2 onion. 6 large pickle slices.
Sauce : 1 plain yoghurt. 1 tablespoon of mustard. 1 tbsp chives. 1 tablespoon ketchup
Preparation
Sauce : Vigorously mix all the ingredients in a bowl. Put the hamburger buns in the toaster for about 1.5 minutes. (depending on the toaster) Meanwhile, cook the steaks in a pan. When the buns are hot, remove them and spread the sauce on each part. On the lower buns, place the tomato slices, the onion, the lettuce and finish with a slice of cheese. Add the steaks and cover with the second slice of cheese. Place the pickle rings and close the burgers with the top bun.

American style chicken drumsticks

Ingredients
8 chicken drumsticks. 1 C. worcestershire sauce. 3 tbsp. tablespoon of red wine vinegar. 3 tbsp. liquid honey. 6 tbsp. ketchup. 2 tbsp. tablespoon olive oil. 1 C. cayenne pepper. Salt
Preparation
Mix the worcestershire sauce with the honey, vinegar, ketchup, oil, salt and chilli. Coat the drumsticks with this preparation Leave to marinate for 2 hours. Then grill the drumsticks. Turn them regularly. Brush them at the same time with the rest of the sauce.

Pork ribs caramelized with honey

Ingredients
1.2 kg Pork ribs. 3 tablespoons of honey. 2 tablespoons of soy sauce. 2 tablespoons of oil. 1 tablespoon sherry vinegar. 1 teaspoon grated fresh ginger.
Preparation
Cut the ribs between each bone. Mix the other ingredients Marinate the meat for 2 hours in the refrigerator. Brown the Pork ribs over medium heat then lower the heat Cover and simmer for 20 mins with 10 cl of water. Serve hot, with mashed potatoes

chicken nuggets

Ingredients
9 chicken breasts. Milk. 150g of flour. 225 g of breadcrumbs. 3 eggs. Salt, ground pepper.
Preparation
The day before, cut the chicken breasts into large cubes, put them in a bowl, cover them with milk, cover the bowl with film and place in the fridge until the next day. The same day, preheat the oven to 180°C (th.6), drain the chicken pieces, arrange them next to each other on a tray so you can lightly salt and pepper them on both sides. Pour the flour and breadcrumbs into 2 different deep plates and beat the eggs in a third plate. Roll each piece of chicken in the flour then in the beaten egg and finally in the breadcrumbs and place them on the baking sheet covered with a sheet of parchment paper without them touching. Slide the tray to the top of the oven and cook the nuggets for around 10 minutes on each side; they should be just golden.

Hush Puppies

Ingredients
375 ml cornmeal. 125 ml all-purpose flour. 1 C. at s. from powder to paste. 1 pinch of salt and 1 pinch of sugar. 185ml of milk. 1 egg lightly beaten. 2 tbsp. at s. of oil + frying oil. Parsley. 2 shallots, minced.
Preparation
Mix all the dry ingredients in a large bowl In a small bowl mix the milk, egg, 2 tbsp. of oil Then pour over the dry ingredients, working it as little as possible Add a little milk if necessary Take the dough with a tablespoon and place in the hot oil Fry for 3 min. or until each ball is golden brown Drain on paper towel; serve hot.

Ham with peach chutney

Ingredients
1 boneless ham (or ham) weighing approximately 2 kilos. 225 g peach flesh (peeled and pitted) or 1 canned peach of the same weight, drained. 200 ml cider vinegar. 125 ml brown sugar or brown sugar. 125 ml minced onion. 1 apple. 1 C. pickling spice. Juice of 1/2 lemon
Preparation
Preparation of the chutney Roughly chop the peaches Peel the apple, remove the core and roughly chop. Combine all the chutney ingredients in a saucepan and simmer over medium heat for about 20 minutes or until a slightly syrupy texture is obtained. Cool, cover and refrigerate until use. Serve cold or at room temperature. Place the ham in a hollow dish and roast at 160°C. until the thermometer reads 70°C. Slice and serve with the chutney.

Chicken-pie

Ingredients
1 Chicken of 1.5 kg. 3 shallots. 1 onion. 150 g of Mushrooms. 2 tablespoons chopped parsley. 200 g of veal cutlet. 30g of butter. 150g thinly sliced ​​bacon. 1 l of Poultry Stock. 500 g of puff pastry or shortcrust pastry. Pepper
Preparation
Harden 4 eggs. Cut the thighs, breasts and wings from the raw chicken. Eliminate the carcass and giblets (they will be used for a stock or broth). Peel and chop the shallots and onion, clean and finely chop the mushrooms. Add parsley, salt and pepper and coat the chicken pieces with this mixture. Preheat the oven to 190°C. Cut the cutlet into thin slices, season with salt and pepper. Butter a pie dish (or a mould) and line the bottom and sides with the slices of veal cutlet. Arrange the chicken thighs in the dish, then the wings and the breasts and cover with the slices of bacon. Peel the hard-boiled eggs, cut the yolks in half and add them. Pour chicken stock up to three quarters of the height of the dish. Roll out the dough to 5mm thick. Cut a lid a little larger than the top of the dish, then, in the scraps, a strip equal to the width of the rim of the dish; using a brush, wet this strip with water and glue it to the edge. Cover with the pastry lid and seal the edges well. Beat the last egg and, with a brush, brown the entire surface of the pie. With the tip of a knife, draw stripes then make a chimney by inserting a small rolled cardboard in the center. Put in the oven for 1h30. Reduce the rest of the stock well and, when ready to serve, pour 2 or 3 spoonfuls inside the pie, through the chimney. Serve right away. wet this strip with water and glue it to the rim. Cover with the pastry lid and seal the edges well. Beat the last egg and, with a brush, brown the entire surface of the pie. With the tip of a knife, draw stripes then make a chimney by inserting a small rolled cardboard in the center. Put in the oven for 1h30. Reduce the rest of the stock well and, when ready to serve, pour 2 or 3 spoonfuls inside the pie, through the chimney. Serve right away. wet this strip with water and glue it to the rim. Cover with the pastry lid and seal the edges well. Beat the last egg and, with a brush, brown the entire surface of the pie. With the tip of a knife, draw stripes then make a chimney by inserting a small rolled cardboard in the center. Put in the oven for 1h30. Reduce the rest of the stock well and, when ready to serve, pour 2 or 3 spoonfuls inside the pie, through the chimney. Serve right away. Put in the oven for 1h30. Reduce the rest of the stock well and, when ready to serve, pour 2 or 3 spoonfuls inside the pie, through the chimney. Serve right away. Put in the oven for 1h30. Reduce the rest of the stock well and, when ready to serve, pour 2 or 3 spoonfuls inside the pie, through the chimney. Serve right away.

Cookies

Ingredients
440 g of flour. 300 g of dark chocolate chips. 240g of butter. 2 eggs. 100 g caster sugar. 100 g of brown sugar or brown sugar. 2 tbsp. liquid vanilla soup. 1 packet of dry yeast. 1 pinch of salt.
Preparation
Melt the butter and let it cool. In a bowl, whisk together the egg, sugar, brown sugar and vanilla, then add the melted butter, baking powder and salt. Finally add the sifted flour and finish mixing with a wooden spoon, incorporating the nuggets. Film and reserve 1 hour in the refrigerator. Preheat the oven to 210°C (th.7). Cover the baking sheet in the oven with a sheet of parchment paper. Take the dough with a spoon and place small heaps widely spaced from each other Flatten them very slightly with the back of a tablespoon dipped in cold water to obtain cookies 5 cm in diameter by ½ cm in diameter thickness approx. Slide into the oven for 10 minutes. Wait a few minutes when they come out of the oven to take off the cookies with a spatula and place them on a wire rack.

American Pudding

Ingredients
75 g of stale sandwich bread. 1 Orange. 1 Lemon. 100 g of candied fruit. 100 g sifted flour. 100 g of brown sugar. 50g of butter. 1 whole egg. 3 egg yolks. Cinnamon. Grated nutmeg. 5 cl of rum. Sabayon.
Preparation
Preheat the oven to 210°C. Crumble the stale sandwich bread, chop the orange and lemon zest and grate the nutmeg. Cut the candied fruit into cubes. Sift the flour. In a bowl, mix the crumbled sandwich bread, flour, brown sugar, butter, diced candied fruit and chopped zest. Add the whole egg and the yolks and mix with a wooden spoon, then 1 large pinch of cinnamon and another of grated nutmeg, and finally the rum. Mix again until all the ingredients are incorporated. Butter an 18 cm diameter charlotte mold and pour the mixture into it. Place the mold in a bain-marie and put the whole thing in the oven for 50 minutes. Prepare the Sabayon and flavor it with 5 cl of rum. Let cool completely and unmold onto a serving platter.

Carrot Cake

Ingredients
225 g grated carrots 1 tbsp. tablespoons caster sugar 1 lemon, 1 orange 225 g butter or margarine oil to grease the mold 225 g caster brown sugar 4 eggs 115 g raisins 225 g flour with baking powder incorporated 1 tbsp . coffee baking powder For the top: 50 g caster sugar 1 egg white 1 pinch of salt
Preparation
Preheat the oven to 180°C (th. 6). Lightly grease a 20cm round cake tin with a removable bottom and line the bottom with a round of baking paper. Finely grate the lemon and orange. Put half of the zest in a bowl, choosing the longest strips, and mix with the sugar. Arrange the zest coated in sugar on baking paper and leave to dry in a warm place. Cream the butter with the sugar. Add the eggs and beat well. Add the rest of the zest, the carrots, 2 tbsp. tablespoon orange juice and raisins. Gradually whisk in the flour and baking powder and pour into the prepared pan. Bake for 1 hour 30 minutes, the cake should be puffy, golden and just firm. Leave to cool in the mold then turn out onto a serving platter. To make the top, put the sugar and 2 tbsp. tablespoons of the remaining orange juice, in a bowl placed over boiling water. Stir until sugar is dissolved. Remove from the heat, add the egg white and salt and beat for 1 min with an electric mixer. Return to the heat and whisk for about 6 minutes, until the mixture is thick and shiny, holding its shape. Let cool, whisking frequently. Put the cooked meringue in volute on the cake and leave to firm for 1 hour. To serve, sprinkle with sugar coated lemon and orange zest, which should now be dry and crisp. Return to the heat and whisk for about 6 minutes, until the mixture is thick and shiny, holding its shape. Let cool, whisking frequently. Put the cooked meringue in volute on the cake and leave to firm for 1 hour. To serve, sprinkle with sugar coated lemon and orange zest, which should now be dry and crisp. Return to the heat and whisk for about 6 minutes, until the mixture is thick and shiny, holding its shape. Let cool, whisking frequently. Put the cooked meringue in volute on the cake and leave to firm for 1 hour. To serve, sprinkle with sugar coated lemon and orange zest, which should now be dry and crisp.

Cinnamon pancakes

Ingredients
1 tbsp. white vinegar 50 cl water 4 eggs 10 cl peanut oil 250 g wheat flour 5 g salt 1/2 sachet of baking powder icing sugar and cinnamon oil for cooking
Preparation
Clarify the eggs and refrigerate the whites. Beat the yolks with the water, oil, vinegar and salt. Gradually add the flour in rain. Mix well with a whisk. Leave to stand for 1 hour at room temperature. Whip the egg whites until stiff, not too firm, with the baking powder then fold them into the batter. In a container, prepare a mixture of icing sugar and cinnamon at the rate of a quarter of cinnamon for three quarters of sugar. Prepare a saucepan of barely simmering water covered with a plate intended to receive the pancakes and keep them warm. Oil a flat-bottomed frying pan (diameter 20-22cm) well and heat it. Pour a ladle of batter and spread it out so as to obtain a fairly thin pancake. Leave to cook for about 1 minute, turn the crepe over and cook the second side again for 1 minute. Place the crepe on the warm plate and sprinkle it generously with the sugar + cinnamon mixture. Repeat the operation until the batter is used up, piling the pancakes on top of each other, without forgetting the cinnamon-sugar each time. After the last pancake, turn the pile over on a second plate, the first pancake made being on top, the sugar having melted and impregnated the pancake.

Cherry and apple crumble

Ingredients
1 jar of cherries, drained 4 apples, peeled and diced 80 g speculoos powdered 60 g sugar 60 g brown sugar 125 g flour 1 packet of vanilla sugar 150 g butter (softened or melted) 1 knob of butter
Preparation
Cover and stew the apples with the knob of butter and vanilla sugar over low heat for about 15 minutes. (There must be pieces of apple) Add the cherries and leave for another 5 minutes over low heat until the cherries warm up. Meanwhile make the crumble dough: Mix the butter with the sugar, brown sugar, flour and speculoos. Pour the compote into an oven dish (large or small for individual portions) Spread the crumble dough over it. Single flat version. Bake in a preheated oven at 180° for 15 minutes. The top should be golden. Serve the Cherry and Apple Crumble warm.

Apple cobbler

Ingredients
5 apples 1 knob of butter 1 tbsp. tablespoons water 30g sugar 1 tsp. cinnamon For the cobbler dough: 225g self-rising flour 80g butter 50g sugar 1 beaten egg 10cl milk 50g pine nuts
Preparation
After preheating the oven to 200°, peel the apples and cut them into slices. Melt the butter in a frying pan and add the apples, water, sugar and cinnamon. Cover and cook for 10 minutes. Meanwhile, in a bowl, mix the butter and flour until a sandy paste forms. Add the sugar and mix. Then, add the beaten egg and the milk and mix just enough until you obtain a homogeneous paste. Pour the apples into a baking dish and cover with the dough without trying to spread it. Add the pine nuts and bake for 30 minutes. The Apple Cobbler is eaten warm with why not a little cream!

American eggnog

Ingredients
4 eggs, whites separated from yolks 2 tbsp. tablespoons powdered sugar 12 cl cognac 30 cl milk (heated just below boiling point) freshly grated nutmeg
Preparation
Beat the egg yolks in a bowl with the sugar. Whip the egg whites to soft peaks in another bowl. Add the yolks to the whites and pour into 4 heatproof glasses. Pour 2 tbsp. of cognac in each glass. Fill the glasses with boiling milk. Grate a little nutmeg on top and serve immediately.

Banana flip

Ingredients
1 small peeled banana cut in half 1 egg 2 tbsp. honey soup 1 tbsp. lemon juice 50 g thick Greek yoghurt 2 ice cubes 1 slice of orange, for serving (optional)
Preparation
Put the banana, yoghurt, egg, maple syrup, lemon juice and ice cubes in the bowl of a robot. Blend continuously for about 2 minutes, until the mixture becomes pale and frothy. Pour into a tall chilled glass and add a slice of orange (optional).

Porto flip cocktail

Ingredients
4 cl of red port 2 cl of cognac 1 tbsp. coffee powdered sugar 1 egg yolk
Preparation
Fill the shaker halfway with ice cubes. Stir in the ingredients. Hit vigorously.Serve in a double cocktail glass. Sprinkle with grated nutmeg.

Irish coffee

Ingredients
3 cl of Irish whiskey 1 hot black coffee 2 sugar cubes Double cream
Preparation
Pour the whiskey and the very hot coffee into the glass up to about 1.5 cm from the rim. Sweeten and mix. Add the whipped cream by letting it run down the back of the spoon. Drink the hot coffee without stirring, ie through the cream.