California rolls or California makis are a type of futo makis (sushis), made with the sheet of seaweed inside, containing cucumber, crab (or surimi) and avocado and sprinkled on the outside with sesame or tobiko seeds.
Popular in the United States, their name is related to its development in Los Angeles by immigrant Japanese chefs.

Easy and quick to prepare, they can be eaten during meals with soy sauce, wasabi and ginger in vinegar.

Difficulty level : easy
Prep time : 20 mins
Break :
Cook time :15 mins
Total time : 35 mins
Yield : 6 servings
190 g (1.5 cups) round rice
3 sheets of nori (seaweed), cut in half
1 avocado
1/3 cucumber
1.5 can of crab or 12 sticks of surimi or 220 g (1/2 pound) of raw or smoked salmon
1.5 tbsp powdered sugar
1.5 tbsp rice vinegar
1 teaspoon of salt
soya sauce
pickled ginger

Steps :

  • Rinse the rice in cold water until the water runs clear. Let drain.
  • In a saucepan filled with 220 ml (1 cup) of water, cook the rice, bring to a boil for 2 minutes.
  • Cover and leave to swell for 10 minutes over low heat. Let cool.
  • In a saucepan, boil the rice vinegar with the sugar and salt.
  • Let cool.
  • Stir seasoning into rice.
  • Slice the cucumber and avocado into thin, long strips.
  • Spread 1 cm (0.4 inch) of rice on each nori sheet.
  • Sprinkle with sesame seeds.
  • Turn the nori sheet over (so that the rice is on the outside) and spread a little wasabi.
  • Garnish with the cucumber, avocado and crab, then roll up.
  • Cut each roll into eighths.
  • Serve and enjoy!


A mascarpone chocolate mousse is a mousse made of dark chocolate, mascarpone, eggs, sugar; flavored with cognac or rum.
Easy and quick to prepare, creamy and delicate, it is perfect as a spoon dessert or to garnish cakes and entremets.

Level of difficulty : easy
Prep time : 20 mins
Cook time : –
Rest time : 3 hours
Total time : 20 mins + 3 hours (rest)
Yield : 6 servings
1 cup (250 g) mascarpone
2/3 cup (100 g) dark chocolate
2 eggs
1 small glass cognac or rum
1/3 cup (75 g) sugar

Steps :

  • Break the chocolate into pieces and melt in a saucepan over a double boiler.
  • Once the chocolate is melted, transfer to a bowl and let it cool, but not completely to prevent it from being hard.
  • Dissolve the sugar with the rum.
  • Add to chocolate and whisk to combine.
  • Add eggs one at a time, stirring constantly.
  • Mix these ingredients with an electric whisk for 5 minutes until smooth.
  • Put in the refrigerator.
  • Once the chocolate mousse is cold, add the mascarpone and stir until smooth.
  • Pour into a serving container or several ramekins and cover with plastic wrap.
  • Refrigerate for at least 3 hours before serving.
  • Enjoy!


Tomato sauce is a salty sauce made mainly from tomatoes. It can be made from fresh tomatoes or tomato paste. Tomato sauce is made with seeded tomatoes.

Tomato sauce is used in many dishes, such as Bolognese pasta and most pizzas. In Greece, it is usually supplemented with olive oil or butter.

Considered in Europe as a poisonous plant, the tomato will remain for two centuries a simple ornamental plant, its use in cooking goes back only to the end of the XVIIth century. In 1694, a recipe for tomato sauce appeared in an Italian cookbook and reappeared in 1773 in a recipe book by Vincenzo Corrado, the Cuoco galante, which has been republished several times. The first recipe for pasta with tomato sauce is cited by Francesco Leonardi in his book L’Apicio moderno in 1790. In France, the Provençals were the first to consume it.

The following recipe for homemade tomato sauce is quick and easy to make and particularly tasty.

Difficulty level : easy
Prep time : 5 mins
Rest time :
Cook time : 45 mins
Total time : 50 mins
about 1 pound (450 g) of tomato sauce
1 pound (420 g) peeled tomatoes
1 clove of garlic
3.5 oz (100 g) onions
1.75 oz (50 g) carrots
0.9 oz (25 g) celery
1 tablespoon olive oil
1.5 tablespoon butter
1 pinch of salt

Steps :

  • Finely chop onion, carrot, celery and garlic.
  • Heat oil and butter in a saucepan over low heat.
  • Add the chopped vegetables.
  • Cook for 4 to 5 minutes, stirring from time to time. The vegetables should be tender without burning.
  • Dice the peeled tomatoes.
  • Add diced tomatoes, salt and pepper to the pan.
  • Cook over low heat in a covered pan for about 45 minutes or 15 minutes in a pressure cooker.
  • Let cool and use.
  • Enjoy!


A vegan apple cake is a cake made of whole flour, soy or almond milk, cane sugar, baking powder and apples.

Easy and quick to prepare, healthy and natural, without oil, eggs or dairy products, this tasty cake is ideal for breakfast or daytime snacks.

Difficulty level : easy
Prep time : 15 min
Rest time :
Cook time : 30 min
Total time : 45 min
Yield : 6 servings
2 cups (200 g) wholemeal flour
6 fl oz (180 ml) soy or almond milk
4 tbsp (60 g) cane sugar
1/2 tablespoon baking powder
3 apples

Steps :

  • In a bowl, combine the sugar and milk. 
  • While stirring, gradually add the flour and baking powder until you obtain a homogeneous consistency.
  • Wash, peel and cut into very thin slices. 
  • Preheat the oven in static mode to 360° F / 180° C.
  • Pour the mixture into a 11 inch pan lined (24 cm) with parchment paper. 
  • Spread the apple slices on top.
  • Bake during 30 min. 
  • Go out and let cool.
  • Serve and enjoy!


Chili con carne (or “chili with meat”) is a spicy meat stew made from beef and chili.
Often associated with Mexico, this dish originates from the southern United States. There are different variations based on various meats, red or black beans, corn, red or green peppers, tomatoes, onions, garlic, cumin, coriander …
Its name is a deformation of the Spanish “chile con carne” (“chili con carne “).

Easy to prepare, tasty and slightly spicy, it is perfect as a main course with a green salad and tacos.

Difficulty level : easy
Prep time : 35 min
Rest time :
Cook time : 2 hrs
Total time : 2 hrs 35 mins
Yield : 8 servings
1.75 pounds (800 g) ground beef
1.55 pounds (700 g) precooked black beans
0.55 lb (250 g) red peppers
2.25 cups (500 g) tomato puree
2 cups (500 g) meat broth
0.35 lb (160 g) white onions + 3.5 ounces (100 g) red onions
1 small box of corn
3 cloves garlic
1.5 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon brown sugar
1 fluid ounce (30 ml) olive oil
1 tablespoon black pepper
2 teaspoon salt
fresh coriander

Steps :

  • Prepare 2 cups (500 g) of meat broth.
  • Cut the peeled garlic cloves and the red and white onions into thin slices.
  • Chop the chilli and cut the peppers into pieces.
  • Heat half of the olive oil in a Dutch oven.
  • Add the minced meat and brown over medium-high heat, stirring well.
  • Salt, mix with a ladle of broth and continue to brown for 10 minutes.
  • Transfer the meat to a bowl and set aside.
  • In the same pot, pour the remaining olive oil and add the chili, garlic and onions.
  • Add the peppers, 1 teaspoon of salt, pepper and brown sugar.
  • Add the cumin and coriander powder, mix with a ladle of broth and cook over medium-high heat for 10 min.
  • Add the previously browned beef.
  • Pour in the tomato puree and most of the remaining broth.
  • Cover and cook over low-medium heat for 60 minutes, stirring occasionally and checking that it does not dry too much, otherwise add a little remaining broth.
  • Then add the beans with their preservative liquid, the corn without its liquid, cover again and cook 40 minutes more over low-medium heat.
  • Remove the pan from the heat and let stand for about 10 minutes.
  • Garnish with a few cilantro leaves and serve while still hot.
  • Enjoy!


A zucchini and salmon pie is a pie made of a base of puff pastry filled with a mixture of zucchini, eggs, smoked salmon, fromage cottage, olive oil, salt and pepper.

Easy and quick to prepare, tasty, zucchini going well with smoked salmon, this salted pie is suitable for meals as a starter or main course.

Difficulty level : easy
Prep time : 20 min
Rest time : –
Cook time : 30 min
Total time : 50 min
6 servings
1 roll puff pastry
5 zucchini (medium size)
3 eggs
2 cups smoked salmon
1 cup fromage cottage
olive oil

Steps :

  • Wash and then cut the zucchini into slices.
  • Cook the zucchini in a pan for 10 minutes with oil and a little salt.
  • Put on a plate and let cool.
  • Cut the smoked salmon into strips and set aside.
  • In a bowl, work the ricotta with the eggs.
  • Add a little salt and pepper and mix until you get a homogeneous mixture.
  • Add the sliced ​​zucchini and the sliced ​​smoked salmon.
  • Place the dough in a 10 inch pan with baking paper.
  • Pour the filling over the pastry base.
  • Preheat the oven in static mode to 400 ° F.
  • Bake for about 30 min.
  • Serve warm.
  • Enjoy !


Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest called baked cornbread naktsi. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.

Difficulty level : low
Prep time : 5 min
Rest time :
Cook time : 20 min
Total time : 25 min
Yield : 6/8 servings
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup milk
2/3 cup caster sugar
1/3 cup butter, melted
1 egg (large size)
1 tbsp baking powder
1 pinch salt

Steps :

  • Butter a 10 inch rond pan lined with parchment paper.
  • Preheat the oven to 400°F.
  • In a bowl, mix the flour, cornmeal, salt, sugar and baking powder.
  • Make a well in the center and add the butter, milk and egg.
  • Stir until the mixture comes together.
  • Pour the batter into the pan and bake for 20 min until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Serve hot.
  • Enjoy !


A Cantonese rice is a fried rice dish, served with strips of pork, mixed vegetables and egg omelettes.

The pork, fried separately and incorporated in the form of strips, can be replaced by strips of beef, poultry, chicken or duck. Vegetables like peas, diced carrots, bean sprouts can also be incorporated into the rice. Originally, an egg was added to the preparation, broken directly in the pan and not cooked separately as an omelet and added afterwards.

The history of Cantonese rice is linked to that of rice cultivation in southern China. The earliest version of Cantonese rice dates back to the Sui dynasty (6th-7th centuries). The frying technique dates back to the Ming dynasty in the 14th century. It is called “stir-fried rice” in China and is not exclusive to the Canton area.

Easy to prepare, nutritious and tasty, it is ideal as a side dish for meats or as a main course.

Difficulty level : easy
Prep time : 15 min
Rest time :
Cook time : 30 min
Total time : 45 min
Yield : 6 servings
2 shallots
2 eggs
2 slices white ham
2 cups baby shrimps
1/3 cup dried Chinese black mushrooms
1 cup peas
1/2 cube of vegetable broth
2.2 cups basmati rice
3 tbsp. soy sauce

Steps :

  • Soak the black mushrooms in a little hot water for 10 min.
  • Drain and cut into thin strips.
  • Brown the chopped shallots in a pan.
  • Add the rice to the shallots and sauté a little until the grains become translucent.
  • Put in a casserole dish and add the water for cooking (as much rice as water).
  • Add the vegetable stock cube to the cooking water, the cut black mushrooms and cook everything.
  • In a frying pan, cook the eggs as an omelet.
  • After cooking, roll the omelet and cut it on a board into thin strips.
  • Put aside.
  • Cook the peas in a little water for 15 minutes and set aside.
  • Cut the 2 slices of ham into thin strips and set aside.
  • Once the rice is cooked, gather and mix all the ingredients set aside with the rice in a pan.
  • Add a little oil, parsley and soy sauce. Season.
  • Let come back and mix from time to time.
  • Add a little chopped cilantro just before serving.
  • Enjoy !


zucchini crumble is a salted cake made with zucchini, flour, butter, parmesan, ham, egg, mozzarella, olive oil, salt and pepper.

Easy to prepare, tasty and with a pleasant consistency, it is ideal for a meal as a starter or as a main course with a salad.

Difficulty level : easy
Prep time : 25 min
Rest time :
Cook time : 10 + 40 min (50 min)
Total time : 1 h 15 min
6 servings
3 zucchini (medium size)
2.5 cups all purpose flour
2/3 cup butter, cold
1 cup grated parmesan cheese
1/2 cup cooked ham
1/2 cup mozzarella cheese
3 tbsp olive oil
1 egg

Steps :

  • In a bowl, put the flour, cold butter, egg, Parmesan and salt.
  • Knead until you get a consistency of crumbs.
  • Line a 10 inch pan with baking paper and cover the bottom with half the dough.
  • Put in the refrigerator along with the other half of the crumbs placed in a bowl.
  • Wash the zucchini, remove the ends and cut into rings.
  • Pour oil in a pan, let heat for a few moments over medium heat then add the zucchini.
  • Cook for about 10 minutes, turning them often. Season.
  • Once warm or cold, spread over the layer of dough in the mold.
  • Arrange the cut mozzarella slices on top, then the ham slices.
  • Then cover with the remaining crumbled dough.
  • cover the entire surface of the cake well.
  • Preheat the oven in static mode to 360°F.
  • Bake for about 40 minutes until the surface is golden brown.
  • Serve hot.
  • Enjoy !


roman style pizza (or pizza al taglio in Italian) is a pizza that is shaped into a large rectangle and cut into rectangle slices.

Besides the shape, what sets pizza al taglio apart from the typical pizza is the crust, which is relatively thicker yet and (surprisingly) lighter than most. Its dough is made with a greater proportion of water, then cold fermented to help it rise and create its unique texture.

Born in the post-war period, when bakers had the idea of ​​taking bread dough and baking it on a baking sheet after seasoning it, the Roman cut pizza is characterized today by its crunchy base and soft crumb, honeycomb and melting.
In the 1980s, the need to keep pizza by the slice on the counter for a few hours and make it crispy again after reheating it led some Roman professionals, first Angelo Iezzi and then Gabriele Bonci, to design pasta very hydrated based on flour with high water absorption, little yeast and salt.

Easy to prepare, soft, thick and crisp, it is perfect for meals with a green salad.

Difficulty level : easy
Prep time : 35 min
Rest time : 3 h 45 min
Cook time : 30 min
Total time : 1 h 5 min + 3 h 45 min (rest)
Yield : 4 / 6 servings
Dough :
2 cups flour
2 cups Manitoba-type flour
1.25 cup water, at room temperature
3 tbsp olive oil
1/2 tbsp dehydrated brewer’s yeast
1 tsp sugar
2 tsp salt
Filling :
1.5 cups tomato sauce
1 cup mozzarella
olive oil / basil

Steps :

  • In a bowl, combine the two flours, the dehydrated yeast and the sugar, then gradually add the water while mixing.
  • Also add the oil and when the dough is well mixed, add the salt.
  • Form a ball of dough.
  • Place in a bowl lightly coated with olive oil.
  • Cover with plastic wrap and let rise in a draft-free place (oven off with light on) for at least 3 hours until it has more than doubled in size.
  • Transfer the dough to a work surface and roll out with your hands, fingertips, from the inside to the outside of the dough until it forms a 10*12 inch rectangle.
  • Let rise for another 45 minutes in the bowl then in the pan
  • Garnish the pizza with tomato sauce, season with salt, add a drizzle of oil and a few basil leaves.
  • Preheat the oven in static mode to 480° F.
  • Bake for about 20 min.
  • Then add the mozzarella cut into small pieces and well drained on the pizza and bake again for 5 to 10 minutes.
  • Serve hot.
  • Enjoy !