This is a quick version of our classical pizza recipe. Compare to the classical pizza recipe, the dough has less volume and will result in a pizza with a more flat bound.

Dough:
◦15g fresh yeast
◦1 tea spoon of salt
◦4 table spoon olive oil
◦2 table spoon of milk
◦375 cl. water
◦650g white flour

Toppings for 4 pizzas:
◦1 can of tomatoes
◦400g Mozzarella cheese
◦Basil
◦Olive oil

Disolve the yeast in the water and mix it with the flour until all ingredients are well mixed. Let ithe dough rest 1 hour before making the pizzas.

Switch oven to 250 degrees celcius (480 fahrenheit). To improve your result, I recommend to use one of the pizza stone that you can find on amazon for example. Otherwise you can use your oven tray and place some baking paper on it.

As the quantity we used is suitable for 4 pizzas, divide the dough in 4 pieces and form pizza by adding a little bit of flour on top while making the dough flat using a kitchen roller. The flour will help you to work with the dough by making the dough more elastic and avoid it to stick on the kitchen roller or the table.

Spread three spoon of tomatoes on the dough, add the mozarella cheese and set in the oven around 10 to 15 minutes until the dough becomes crispy.

Serve with basil and a little bit olive oil.

• 500g pork and beef meat used for making sausages
• 1 can of marroons (500g)
• 5 Shallots
• 1 Garlic
• 1 persil bouquet
• Cognac
• 150g raisins
• 6 slices of Bacon
• Dry white bread

Prepare several hours before the raisins in a bowl and top it with cognac so all the raisins will be covered with Cognac.

Slice shallots and cook them in a pan with a bit of butter at medium temperature. Once the shallots are getting a bit brown, slice the garlic and add it to the pan. After few minutes of cooking, pour the juice from cognac and raisins in the pan and flamb it.

Add in the pan the bacon sliced in small dices and let the whole preparation to cook 15 minutes until the bacon gets brown. Add the pork and beef meat and cook 15 more minutes.

Finaly add the persil, marrons, raisins and breadcrumps, spice with pepper, salt, muscat, paprika and cook 30 minutes more.

Blend the preparation to obatain a puree.

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.

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

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.

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