Blue Cheese Cake

For a 4"x10"x3" dish

 

Ingredients

1 1/2 cup	Flour
5.5 oz.	Blue Cheese
8 oz.	Sour cream
1 rounded tablespoon	Baking powder
3	Eggs

 

Directions

1. Mix the flour and baking powder.
2. Introduce the eggs one by one until you obtain a homogeneous mixture.
3. Then introduce the sour cream and mix until you obtain a homogeneous mixture.
4. Then introduce the blue cheese (cut into small pieces) and mix until you obtain a homogeneous mixture.
5. Place in a preheat oven (400F then 380F when brown).

 

Gougere

For 6 people

Ingredients

1 cup 5.3 oz.	Water Flour
7 tablespoon	Butter (salted)
8 oz.	Parmesan (shredded)
5	Eggs

 

Directions

1. Heat the water and the butter.
2. Stop when boiling and pour the flour. Mix until you obtain a homogeneous mixture.
3. Add the eggs one by one to obtain a homogenous mixture.
4. Add parmesan (and pepper) and mix.
5. Put tablespoons of the mix on a baking mat (like for cookies but do not flaten the mix).
6. Place in a preheated oven (380F) for 30 minutes.

 

Tuna Bread

For a 4"x10"x3" dish

 

Ingredients

24 oz.	Canned Tuna
3 rounded tablespoon	Bread crumbs
3	Eggs
	Garlic & Parsley
	Salt & Pepper

 

Directions

1. Mix all the ingredients.
2. On an aluminum sheet, form a bread with the mix.
3. Place in boiling water for 20 minutes.

 

Tiramisu

No baking required! For a 8 ” x 8 ” dish.

 

Ingredients

0.85 cup	Strong coffee
3 tablespoons	Brandy / cognac
½ cup	Sugar
4	Eggs (Yolks)
2 teaspoons	Vanilla
1 box	Soft Lady Fingers cookies (around 20 cookies for a 8” x 8” dish)
1 pound	Mascarpone cheese
4 tablespoons	Unsweetened cocoa powder

 

Directions

1. Mix the coffee and the brandy. Let them cool.
2. Mix the yolks with the sugar and the vanilla until the sugar is dissolved.
3. Add the mascarpone to the mix spoon by spoon.
4. Cover your dish with a first layer of Lady Fingers and pour as much coffee/brandy mix as can be absorbed by the biscuits.
5. Spread the mascarpone mix on this layer.
6. Use the same process for a second layer of Lady Fingers and smooth the surface.
7. Keep in the fridge for 3 hours as a minimum.

Tip: Dredge the chocolate powder at the last minute, right before serving.

 

Crepes

You need a 10” or 12” nonstick fry pan. Recipe for 12 crepes.

 

Ingredients

1 cup	Flour
¼ cup	Sugar
1 tablespoon	Rum
1 tablespoon	Oil (other than olive)
2	Eggs
	Milk

 

Directions

1. Mix the flour and the sugar with the eggs until you obtain a homogenous mixture.
2. Slowly add some milk until you have a liquid mix that coats the whisk. Better to have a mix too thick and later add more milk than the opposite.
3. Then add the oil and the rum and cook.

Tip: One crepe roughly equals one ladle of mix.

 

Pear Clafoutis

For a 16” x 16” dish.

 

Ingredients

1 1/3 cup	Sugar
1 ½ cup	Flour
2 tablespoons	Baking powder
2 ¼ cup	Milk (1/2 liter)
4 tablespoons	Rum
2 teaspoons	Vanilla extract
4	Eggs
7 tablespoons	Butter (unsalted)
30 oz / large can	Half Pears in syrup

 

Directions

1. Mix the sugar, the flour and the baking powder together.
2. Add the eggs one by one to obtain a homogenous mixture.
3. In the microwave or a pan, heat milk and butter together until the butter melts.
4. Pour slowly the milk/butter mix into the egg dough. Mix well. In the end, it should be liquid.
5. Cover the bottom of the dish with pears and pour the mix on them.
6. Place in the preheated oven (400F then 380F when brown).

Yoghourt Cake

You can use this recipe with any flavor you want. I personally prefer coconut, almond (in powder), chocolate chips or lemon. For a 4"x10"x3" dish.

 

Ingredients

The unit is an empty 6oz-pot of yoghourt (one-serving size).

3 units	Flour
1 unit	Sugar
1 unit	Oil (other than olive)
1 unit	Plain yoghourt
1 rounded tablespoon	Baking powder
3	Eggs
Flavor

 

Directions

1. Mix the flour, sugar and baking powder.
2. Introduce the eggs one by one until you obtain a homogeneous mixture.
3. Then introduce the yoghourt and mix until you obtain a homogeneous mixture.
4. Then introduce the oil and mix until you obtain a homogeneous mixture.
5. Add the flavor and place in a preheated oven (400F then 380F when brown).