A soft milk coffee cake is a cake made of flour, sugar, oil, baking powder, eggs, coffee and milk.
Easy to prepare, fluffy, soft and delicious, it is ideal for breakfast or as a daytime snack.
Difficulty level : easy Prep time : 15 mins Break : – Cook time : 45 mins Total time : 1 hour Yield : 6 servings 2 cups (240g) flour 1 cup (190g) sugar 3 tablespoons oil 1 tablepoon baking powder 2 eggs 2.5 onces (75 ml) mocha coffee 1/2 cup (110 ml) semi-skimmed milk (or vegetable milk) 2 tablespoons instant coffee icing sugar
Prepare the coffee and leave to cool without sweetening it. In a bowl, put the eggs and the sugar and whisk for about 5 minutes until you obtain a light and fluffy mixture. In another bowl, mix coffee and milk and heat a little without boiling. Then add the instant coffee and mix well to dissolve it. Add the café au lait to the bowl containing the egg mixture. Stir gently with the whisk. Also add the oil and mix. Finally, add the sifted flour with the baking powder and mix without overworking. Line a 9 inch mold with parchment paper and pour the mixture into it. Preheat the oven in static mode to 340°F/170°C. Bake for about 45 mins. Do the toothpick test which should come out dry from the center of the cake if it is cooked. Take out and let cool completely. Sprinkle with icing sugar. Serve and enjoy!
Mascarpone strawberry cream is a cream made with mascarpone, strawberries, fresh cream, vanilla and lemon.
Easy and quick to prepare, creamy and delicate, it can be eaten as a dessert with a spoon or used to garnish entremets and cakes.
Difficulty level : easy Prep time: 10 mins Rest time: – Cook time: 5 mins Total time: 15 mins Yield : 6 persons Cream: 230 g (1 cup) mascarpone 220 g (1/2 pound) strawberry coulis 110 g (1/2 cup) creamfresh 4 tablespoons vanilla sugar Strawberry sauce : 220 g (1/2 pound) strawberries 2 tablespoons of sugar 2 tablespoons lemon juice
Wash well the strawberries. cut into small pieces and put in a saucepan with the sugar and lemon juice. Cook for a few minutes until the strawberries wilt and dry out a bit. Remove the strawberries from the heat, mix and let cool completely before using. Whip the cream with the icing sugar. Then add the mascarpone and the strawberry coulis and whisk again until you obtain a foamy and homogeneous mixture. Serve and enjoy !
10 Minute Strawberry Mascarpone Tart is a tart made with a shortcrust pastry base, a mascarpone cream and strawberries, which can be prepared in less than 10 minutes.
Quick and easy to prepare, delicious, it can be enjoyed at the end of a meal or as a daytime snack.
Difficulty level : easy Prep time : 10 mins Rest time : – Cook time : 25 mins Total time : 35 mins Yield : 6 servings 1 roll of shortcrust pastry 1/2 pound (220 g) strawberries 1/2 cup (125 g) mascarpone 1 large egg 1.5 tablespoons of sugar 1/2 cup (100 ml) fresh cream
Separate the egg yolks from the egg whites. In a bowl, whisk the egg yolks with the sugar until they are white. In two separate bowls, whisk the fresh cream and egg whites with a pinch of salt. Gently fold the whipped cream and egg whites into the egg yolk mixture with a spatula. Preheat oven to 360°F/180°C in static mode. Place the shortcrust pastry in a 10-inch (25 cm) diameter baking pan lined with parchment paper. Bake in the oven for about 25 minutes until the pastry turns golden brown. Let the pie cool. Spread mascarpone cream over the bottom of the pie and arrange strawberries on top. Sprinkle with powdered sugar if necessary. Serve and enjoy!
Quote : “A civilized man cannot live without cooking.” Owen Meredith
15 minute strawberry tiramisu is a dessert made with mascarpone cream, spoon cookies soaked in strawberry coulis, strawberries and mint; it can be prepared in less than 15 minutes.
Easy and quick to make, without eggs, creamy and fresh, it can be enjoyed as a snack during the day or at the end of a meal.
Difficulty level : easy Prep time : 15 mins Rest time : – Cook time : 10 mins Total time : 30 mins Yield : 6 servings 1 cup (100 g) lady finger biscuits 1/2 pound (220 g) strawberries + strawberries for decoration 3/4 cup (175 g) powdered sugar 1 cup (225 g) mascarpone 1 cup (230 g) fresh cream mint
In a saucepan, add chopped strawberries and 100 g (1/2 cup) sugar. Stir and cook over low heat for about 7 to 8 minutes. Turn off the heat and blend. Strain and let the coulis cool. In a bowl, whisk the mascarpone at low speed to soften it and add the remaining granulated sugar while whisking. In a bowl, whip the cream and gently fold it into the mascarpone using slow upward strokes with a spatula. Pour a first layer of cream into glasses. Dip cookies in strawberry coulis and add to glass. Continue alternating the two layers. Top with strawberry pieces and a mint leaf. Keep refrigerated until ready to serve. Enjoy!
Quote : “You have to put your heart into the kitchen.” Rosa Lewis
5 Minute Egg Yolk Cream is a creamy mixture of egg yolks, flour, sugar and milk, topped with caramel; it takes less than 5 minutes to prepare.
Quick and easy to prepare, creamy and delicious, it can be enjoyed as a daytime snack.
Difficulty level : low Prep time : 5 mins – Rest time : Cook time : 15 mins Total time : 20 mins Yield : 6 servings 5 egg yolks 4 tablespoons flour or cornstarch 4 tablespoons powdered sugar 2 cups milk caramel topping (optional)
In a bowl, beat egg yolks with sugar until mixture turns white. Add flour and continue to whisk. Pour in a little milk, stir and pour into a saucepan. Put on low-medium heat. Gradually add the remaining milk while stirring and continue cooking over high heat. Lower the heat as soon as the cream begins to set and continue cooking over medium heat, stirring constantly, until it thickens. Pour the cream into a cold bowl to stop the cooking. Pour a little caramel in the bottom of the glasses and pour the cream. Let cool and store in the refrigerator. Serve and enjoy !
Quote : “You have to put your heart into the kitchen.” Rosa Lewis
Churros are pastries in the shape of a “big spaghetti” or a sweet elongated doughnut; they can be prepared in less than 1 minute.
Easy and quick to prepare, these delicious pastries of Spanish origin are usually eaten with a thick hot chocolate (
chocolate con churros).
Difficulty level : easy Prep time : 1 minute Rest time : – Cook time : 4 mins Total time : 5 mins Yield : 6 servings 1.2 cup (150 g) flour 1 pinch of salt 1 cup (250 ml) boiling water 1 teaspoon of mild olive oil 1/2 cup (120 ml) fresh cream 2/3 cup (120 g) dark chocolate chips
Heat the frying oil. In a bowl, sift the flour. Add 1 pinch of salt, boiling water and olive oil. Mix with a spatula until you obtain a homogeneous paste. Place in a pastry bag fitted with a 1M tip. Form churros and brown in very hot oil. Brown and place on paper towels. Sprinkle with sugar if necessary. In a bowl, pour the hot whipping cream over the dark chocolate chips. Stir until you have a chocolate sauce. Pour into a small bowl. Serve churros with chocolate sauce and enjoy.
Quote : “Happiness is in the kitchen.” Paul Bocuse
5 minute Lemon plumcake is a cake made with lemons, flour, sugar, eggs, oil or butter, cream, baking powder and salt; that can be prepared in less than 5 minutes.
Easy and quick to prepare, soft and with an authentic taste, it can be enjoyed during the day’s snacks.
Difficulty level : easy Prep time : 15 mins Rest time : – Cook time : 40 mins Total time : 55 mins Yield : 6 servings 1.75 cups (220 g) flour 2/3 cup (125 g) sugar 4 eggs 1/3 cup (80 ml) rapeseed oil or 1/2 cup (100 g) melted butter 1/4 cup (50 ml) whipping cream 1 tablespoon baking powder 2 lemons (juice and grated zest) 1 pinch of salt
In a bowl, beat eggs with sugar and salt until fluffy. Add lemon peel. Squeeze the juice, strain through a sieve and pour into the mixture. Add the cream, then the oil and continue to beat. Sift the flour with the yeast and incorporate gently into the preparation. Preheat oven to 392°F/200°C in static mode. Pour the batter into a cake pan lined with parchment paper. Bake for 5 minutes. Lower the oven temperature to 320°F/160°C and continue baking for 35 minutes. Remove from the oven, let cool in the pan for 10 minutes then turn out onto a rack. Leave until completely cooled. Serve and enjoy.
Greek yogurt Lemon cake is a cake made with flour, sugar, eggs, lemon, Greek yogurt, oil, soaked in lemon syrup; that can be prepared in less than 15 minutes.
Easy and quick to prepare, soft and syrupy, this cake originating from Greece can be enjoyed at the end of a meal or during the daytime snacks.
Difficulty level : easy Prep time : 15 mins Break : 15 mins Cook time : 55 mins Total time : 1 hour 10 mins + 15 mins (rest) Yield : 6 servings Cake : 3 eggs 1.1 cup (220 g) powdered sugar 2 lemons (juice and grated zest) 2.5 cups (300 g) flour 1 tablespoon baking powder 1.1 cup (275 g) Greek yogurt 1/2 cup (125 ml) oil Lemon syrup : 2 lemons (zest) 1 cup (200 g) sugar 2/3 cup (160 ml) of water 1/3 cup (80 ml) lemon juice
Preheat oven to 360°F. Line a 8-9 inch round pan with parchment paper. In a bowl, add the 3 eggs and 1.1 cups of sugar and whisk for 5 minutes until white and fluffy. Add the juice and zest of 2 lemons and continue beating for another 2 to 3 mins. While whisking, gradually add flour, yogurt and oil to the mixture until smooth. Pour the mixture into the pan and bake for 45 to 50 mins until a knife blade comes out dry when inserted in the center of the cake. Remove from oven and let stand for 10 mins. Turn out onto a rack and let cool. Remove the lemon peel, avoiding the bitter white part, and cut into very thin strips. Bring a little water to a boil in a saucepan, add the zests and boil for 1 min from the time of boiling. Remove from heat and drain in a colander, rinse. Put the water, sugar, lemon juice and drained zests in a saucepan and cook over medium heat for about 4 mins from boiling. Remove from heat and let stand for about 3 mins. Take a colander, remove the zests and put them in a bowl. Once cooled, pierce the cake in various places all over the surface. Pour the hot syrup over the cake and let it cool completely while it absorbs the syrup. Unmold, garnish with lemon zest. Serve and enjoy!
Digesti ve cookies are cookies made of whole wheat flour, sugar, butter, leavening agents (sodium bicarbonate or yeast) and salt.
Originating in Scotland and popular throughout the world, they were first developed in 1839 by two Scottish doctors to aid digestion. The term “digestive” is derived from the belief that they had antacid properties due to the initial use of sodium bicarbonate.
Historically, some cookie makers used malt extract to “digest” some of the starch in the flour before baking. Often eaten with tea or coffee like Maria cookies, they are used as a base in many no-bake cakes or as a filling in various desserts.
Level of difficulty : easy Prep time : 15 mins Rest time : – Cook time : 20 mins Total time : 35 mins Yield : 6 servings 2 cups whole wheat flour 1 teaspoon baking powder or baking soda 1 pinch of salt 1/2 cup powdered sugar 1/2 cup butter, cubed 1/4 cup milk
Preheat the oven in static mode to 360°F. Line a baking sheet with parchment paper. In a bowl, mix flour, baking powder, salt and sugar to combine ingredients. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add milk and work into a dough. Place on a floured surface and roll out to a smooth dough (if dough is too dry, add a little more milk). Using a well-floured rolling pin, roll out the dough to 0.1 inch thickness. Using a cookie cutter or a glass, shape the dough into 2_3 inch diameter disks. Transfer the cookies to the baking sheet and prick them with a fork. Bake in the oven for about 20 minutes until the cookies turn a light golden color. Remove and let cool. Serve and enjoy. Store in an airtight metal box.
5 minute yo gurt coffee cream is a cream made with Greek yogurt, fresh cream, mascarpone, sugar, coffee and vanilla; that can be prepared in less than 5 minutes.
Easy and quick to prepare, frothy, light and delicious, it can be enjoyed as a daytime snack or used to garnish desserts and cakes.
Difficulty level : easy Prep time : 5 mins Break : 1 hour – Cook time : Total time : 5 mins + 1 hr (rest) Yield : 6 servings 250 g (1 cup) Greek yogurt 250 ml (1 cup) fresh cream 150g (2/3 cup) mascarpone 4 tablespoons powdered sugar 50 ml (1/4 cup) cold coffee 1 teaspoon coffee powder vanilla extract
In a bowl, whisk the mascarpone and yogurt with the powdered sugar, liquid coffee, coffee powder and vanilla. Add the fresh cream and whip until you have a very compact and homogeneous cream. Cover with plastic wrap and refrigerate for at least 1 hour. Serve and enjoy.