Children loves it, and it takes no time and almost no money to make them: Let me present you today the delicious Raspeberry rolls !

Ingredients:

• 100g Flour
• 100g fine Sugar
• 1 jar of Raspberry jam
• 4 yogs
• 3 white eggs whipped

Preparation:

Separate the yolks from egg whites in two different bowls. Reserve the whites.

In a bowl, beat 4 egg yolks mixed with sugar. Gradually add flour while continuing to stir and mix the preparation.

In the other bowl, beat the 3 eggs whites using a whisk or a food processor.

Gently add the egg whites to the mixture of egg yolks, sugar, flour. Mix gently until you get a smooth dough.

Preheat oven at 210° C.

Place baking paper on an oven tray. Then spread the dough on the paper to form a rectangle, then place the tray in the oven and cook during 10 minutes.

When cooked, check with the tip of a knife if the dough is ready, the tip of the knife must come out clean.

Remove the dough from the oven and return it to a clean surface.

Spread raspberry jam and roll the dough on itself.

This is a very simple recipe of a traditional couscous eaten with lamb and chicken, popular in the northen part of Africa. This recipe is made for 6 persons and can be realised in about 2 hours.

Ingredients:

• 400g Chicken
• 1kg Lamb
• 2 carrots
• 1 onion
• 1 aubergine
• 2 courgettes
• 2 peperbells
• 2 celery stalks
• 1 can of tomatoes
• 1 can of chick peas
• 1 garlic clove
• 400g raisins
• 1kg coucous
• Timian
• Cumin
• Rosmarin
• Chili sauce

Preparation:

Cut onion and garlic in tiny pieces, aubergine and courgette in small dices (1.5 cm), carrots and celery in thin round slices. Warm up a pot with olive oil and add onion, carrots, celery. Once the onion gets darker, add garlic aubergine, courgette, tomatoes, raisins in the pan. Cover with water, add vegetable stock and cook during 45 minutes at medium temperature.

While vegetables are cooking, cut chicken and lamb in small dices and mix with timian, cumin, rosmarin, salt, pepper and olive oil. Cook meat in a hot pan during 10 minutes, then cover the meat with water and cook for 40 minutes at medium temperature.

One the meat is cooked, put the lamb and chicken in the pot with vegetables and cook the whole for 45 more minutes. At the end of the cooking, add some chili sauce and the chick peas.

Just before serving, prepare the couscous by mixing 1 liter of boiling water with 1 kg of couscous. Add some salt and a little bit of olive oil.

Ingredients:
1 tablespoon butter.
1 onion finely sliced.
2 garlic gloves finely sliced.
1 rosmarin branch finely cut.
3-4 potatoes cut in small dices.
1 medium sized bunch of fresh spinach.
12 dl vegetables bouillon.

Preparation:
Melt butter in a pan on medium-low heat, and saute onion together with garlic and rosmarin for 3 minutes.
Add potatoes and cook 5 minutes more.
Add bouillon and cook 15 minutes.
Add the spinach leaves and cook 10 minutes more.
Finally puree the soup using a blender.
Add croutons and serve immediately.

It is so easy to prepare an apple crumble pie, why dont you try this recipe? Just make sure you use granny apples because they will bring a sour taste to your pie which will balance very well with the sweetness of the crumble dough.

Ingredients for the crumble dough:

• 125g flour
• 125g sugar
• 100g butter

Ingredients for the Apple filling:

• 4 granny apples
• 1 tea spoon cinnamon
• 1/2 tea spoon dry ginger pulver
• 1 dl sugar

Preparation:

Step 1
Preheat oven at 200°C. Add flour, sugar and butter into a bowl.

Step 2
Prepare the crumble dough by mixing flour with sugar and butter in small pieces until you obtain a crumble mixture.

Step 3
Remove skin from granny apples, take the seeds out and cut apples in small pieces (2 cm long). Take a new bowl and mix the apples with 1dl sugar, the cinnamon and the ginger.

Step 4
Place the apple filling in a pie form.

Step 5
Cover the apple filling with the crumble dough.

Step 6
Cook the Apple Crumble Pie in the oven at 200°c during 25 minutes.

Step 7
Let the Apple Crumble Pie cool down and serve with crême fraiche or lightly whipped cream.

The Pasta with warm rucola salad recipe can be executed in only 20 minutes. This recipe is relatively easy and therefore a good start for people who would like to start playing with the Italian kitchen. The combination of rucola salad and parmesan is a classic of the Italian kitchen. Enjoy your meal!

Recipe for 2 persons:

• 300g Pasta
• 10 sun dried tomatoes
• 50g Rucola salad
• Parmesan cheese
• 3 tbls of Balsamico vinegar
• Olive oil
• Salt and Pepper

Step 1:
Wash the rucola salad under water and drain completely.

Step 2
Place all the rucola salad in a bowl.

Step 3
Cut sun dried tomatoes in thin slices.

Step 4
Blend rucola salad and sun dried tomatoes well together. Add 3 spoons of balsamico vinegar.

Step 5
Cook pasta by following instructions written on the packet.

Step 6
When pasta is cooked, remove the water from the pot. Warm up a pan over high heat, add some oil and cook the rucola salad with the sun dried tomatoes not more than a minute. Add some salt and pepper.

Step 7
Add pasta in the pan and blend further, then serve the pasta salad with warm rucola on plates. Top it with parmesan cheese, freshly sliced.

It is only since a Vietnamese restaurant opened near our home that we decided to try the Vietnamese kitchen. If you never had the chance to try the Vietnamese kitchen or just simply because you do not have a Vietnamese restaurant nearby, we have found for you this surprising recipe from BBC food. The recipe is for 4 persons, but we liked it so much that we two ate everything. This is a perfect summer refreshing salad dish, not too difficult to make and that you can serve also as a main dish.

Recipe from bbc food

Sweet and sour, crunchy and soft, this contrast is a great opportunity to experience the spring in your kitchen. Without too much difficulties and too much time, this dessert brings a lot of pleasure.

Ingredients for the crumble dough:

• 125g flour
• 125g sugar
• 100g butter

Ingredients for the rhubarb filling:

• 1 bunch of rhubarbs (around 10 stalks)
• 1 tea spoon cinnamon
• 1/2 tea spoon dry ginger pulver
• 1 dl sugar

Preparation:
Preheat oven at 200°C.

Prepare the crumble dough by mixing flour with sugar and butter in small pieces until you obtain a crumble mixture.

Remove the leaves part away from the stalks, then wash and cut rhubarb in small pieces (2-3 cm long).

Mix the rhubarb pieces with 1dl sugar, the cinnamon and the ginger. Put rhubarb in a pie form and cover with the crumble mixture.

Place the form in the oven and cook for 25 minutes.

Then let the pie cool down and serve with crême fraiche or lightly whipped cream.

This Bolognese sauce is ideal for pasta and lasagna and called oficially as the best bolognese sauce by our kids - believe me, we are proud! If your kids are not so keen on eating vegetables, just chop all ingredients finely in the sauce and solve your problems.

Ingredients:

• 1 onion


• 3 green celery stalks


• 1 carrot


• 4 garlic cloves


• 1 red chili


• 450g minced beef


• 150g bacon


• 1 bay leaf


• 1 tea spoon oregano


• 1 tea spoon basil


• 1 tea spoon rosmarin


• 1 cup of red wine or 3 table spoon of balsamico vinegar


• 1 cup of vegetables bouillon or veal stock


• 1 tomato can (400g)


• 2 table spoon of tomato concentrate


• 3 table spoon of olive oil


• milk


• salt


• pepper


• butter

Method:

Warm up olive oil on medium heat in the big pot and put the whole red chili. Take care so the skin will not get destroyed otherwise the dish can be too spicy for the small members of family.

Then add fine chopped celery and saute couple of minutes until it starts to get colour, then add fine chopped carrot and again saute until it starts to get brown. At the end, add fine chopped onion and garlic. Take care that garlic will not be burned it can give bitter taste to the sauce.

Remove all vegetables from the pan and saute fine minced bacon. When fat melts and bacon starts to be crunchy, add fine minced beef and saute everything on a high heat until meat is well browned and fall aparts.

Put heat down to the medium and add vegetables, herbs and wine. Sometimes I do not have red wine so I put balsamico - it gives very nice taste nuance to the dish! Reduce until the wine is disappeared, add meat stock and again reduce.

Then add pureed tomatoes (again we pure them because kids do not like big pieces) and the tomato concentrate and put a spoon of butter on the top. Different type of fat let different ingredients to be tasted more clear. Then cook according to your temperament: Italiens says as longer as better 5 hours is good, but hey ... we have only one life, so 1/½ hour would be a minimum. If the sauce looks to dry add some milk or stock during the process. In the end put salt and pepper according to your taste. Serve with pasta and fresh grated parmesan. Yummy ...

Recipe for 3 medium baguettes:

First phase:

• 15g fresh yeast
• 115 cl water
• 115g flour
• 1 table spoon of sugar

Mix all ingredients during 5 minutes and let the dough rest 30 minutes. At that point, you should be able to see bubbles and a kind of foam forming.

Second phase:

• 115cl water
• 255g flour
• 1 tea spoon of salt

Mix all the ingredients with the dough from the first phase. Form 3 medium baguettes of 2,5 cm wide and 30 cm long. Prepare an oven tray, cover the bound with some baking paper and place your baguettes. Remember to cover your baguettes with a rag to avoid them getting dry and let the baguettes growing for one hour.

Warm up oven to 250°c.

Then throw some water from a glass inside the oven so when we introduce the baguettes in the oven, a special chemical reaction between the bread flour and the water will happen, resulting in making the crust more crunchy.

Pencil the baguette with water and make 2 deep diagonal slahes on each baguette.

Place the tray with the baguettes in the oven and cook for 12 minutes. Finally take the baguettes out and let the baguettes cool down for one hour before eating.

Spring is at the balcony and to celebrate it, we have cooked pancakes using our pancake dough recipe, and served pancakes with some vanilla ice cream and fresh strawberries. Delicious!

Being born in Brittany where pancake(crêpe) is one of our famous speciality, I could not wait any longer before writting this post and reveal the secret for making the best pancake dough.

Recipe for around 20-24 pancakes:

• 225g flour
• 3/4 table spoon of sugar
• 1 pinch of salt
• 3 eggs
• 4 dl milk
• 1/2 dl cream 13%
• 2-3 table spoon of butter

Whip flour, sugar, salt, eggs and half of the milk together. Add the rest of the milk and the cream step by step and continue whipping until all ingredients are well mixed.

Let the dough rest 20 minutes then add the 2-3 spoon of butter. Warm a pan at medium-hot heat. Cover the pan with a little bit butter using a kitchen paper and cook thin pancakes both sides.

Have a look at our pancakes served with vanilla ice cream and fresh strawberries

The recipe of tomato soup that we are proposing today, is easy, and can be realized in less than 15 minutes. Kids in general love tomato soup, but be aware that in our recipe, the chili will make the soup too strong for them, so just remove the chili if you plan a family dinner.

Recipe for 2 people:

• 1 plum tomatoes tined + 1/3 water tined
• 2-3 spoon of olive oil
• 1 tea spoon oregano
• lidt salt
• 1/2 bouillon cube
• lidt chili
• 1 clove of garlic
• 2 tea spoon of cream
• fresh basil

Chop tomatoes and cook all the ingredients but garlic and cream during 5-10 minutes. Add one clove of garlic previoulsy crushed and let the soup cook a couple of minutes more. Finally add the cream and salt to your taste. Pour the soup in a deep plate, decorate with a fresh basil leave and serve.

To realize the perfect pizza dough, you need to prepare the dough in two phases. The recipe that we are posting today is suitable for 4 medium pizzas.

1st phase:

• 15g fresh yeast
• 125 cl. Water
• 150g durum flour

Disolve the yeast in the water and mix it with the durum flour until all ingredients are well mixed. Let it rest 30 minutes before starting the second phase.

2nd phase:

• 1 tea spoon of salt
• 4 table spoon olive oil
• 2 table spoon of milk
• 250 cl. water


• 500g white flour

Mix well all ingredients together with the dough prepared during the first recipe stage and let it rest 1 hour.

Divide the dough in 4 and follow the instructions from one of our pizza recipe

To realize a galette complete, you need to have:

• some galettes (recipe)
• some eggs
• some slices of cooked ham
• some cheese (gruyere)
• some chives

Warm a pan at middle heat, and add some butter. Once the butter covers the entire surface of the pan, add the galette. Take one egg and place the yellow part in the midle of the galette. You can also include the white, but I personally do not like it. Then top the egg and the galette with grated cheese, preferably gruyere. Add the ham and let the galette cook a little bit further, until all cheese is melted. Add the chives cut in small pieces and serve.

The galette is a famous dish from Britanny that is typically eaten in restaurant called crêperie or in familly together with Cider. The Galette is the salty version of the pancake, that you will usually prepare with ham, cheese, onion, bacon, salmon.

Recipe for 8-10 galettes:

• 250g of buckwheat flour
• 2 eggs
• 1 tablespoon of vegetable oil
• 1/2 teaspoon salt
• 1/2 liter of water

Put the flour in a bowl, add oil, beaten eggs and salt. Whip the dough and add progressively the water. Beat vigorously for 3 minutes to obtain a smooth paste without lumps. Let the dough rest for 2 hours, covered with a rag. Then oil the pan using a kithen paper, and cook the two sides of the pancake on a hot pan.

Yesterday, I explained to you how to prepare a shortbread dough that is commonly used for the preparation of tarts. Today we will go one step further and use this shortbread dough to make a lemon tart !

My love for lemon tarts is a long story, I remember it from my very very young age when my mother was baking this wonderful dessert. This can tell you, how much I was looking forward to write this post. The lemon tart is a relatively simple dessert to prepare unless you go for the lemon tart toped with meringues ... But as I do not really like the lemon tart with meringues, we will go for the simple method.

• 1 shortbread dough (recipe)
• 75 cl melted butter
• 4 citron
• 4 eggs
• 315g sugar
• 125 cl water

Recipe of a sweet dough that is best used for making the bound of tarts (25 cm diameter).

• 125g butter cut in small pieces
• 60g powder sugar (through sieve)
• 1 egg
• 315g flour
• 1/8 table spoon baking powder

Mix the sugar and the butter in a bowl with an electric hand mixer. Whip the dough around 3 minutes at low speed until the dough becomes smooth.

Add the egg and whip until the dough becomes creamy.

With a gum spatula, insert the flour and the baking powder, then whip at low speed with the electric hand mixer 2-3 minutes until the dough get togehter.

Form the dough into a ball, pack it in a plastic bag and let it stay in the fridge 2 hours.

Take the dough out from the fridge, let it be in the room temperatur for 5 minutes. Then place the dough on a flat surface, and use a rolling pin to form a circle, which is big enough to cover the entire tart form. Dont forget to use a spoon of butter to cover all the inside of the tart form, so you make sure that your dough will not stick to the form after cooking.

Finally place the dough inside the tart form, follow the rest of the instructions from the diffrent dessert recipes.

Recipe for one Caipirinha Cocktail:

• 1/2 lime cut in 4 pieces


• 2 spoon brown sugar


• crushed ice from 10 ice cubes


• 5 mint leaves


• 15 cl. of rum

Take a solid glass where you will put four quarters of lime in the bottom. Add two spoon of brown sugar. Cruch lime and sugar together with a pesle to produce a sort of sirop inside the glass. Add the mint leaves, and the rum. Add the crushed ice inside. Stir a litle bit and decorate with a strow. Enjoy !

Our first impression was that this recipe is more simple than firstly expected. It is also interesting to note that Naans bread are actually cooked directly on the pan which was also a surprise to us. We were interested to experiment cooking the dough in the oven but results were disappointing. We recommend therefore to only cook Naans bread on the pan, as this method makes the naan bread softer and bigger.

The original recipe of this Indian style pork with garlic and vinegar can be found at http://www.bbc.co.uk/food/get_cooking/recipes/041.shtml