DELICIOUS MASCARPONE STRAWBERRY CREAM

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

Steps :

  • 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 !

15 MINUTE STRAWBERRY TIRAMISU

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

Steps :

  • 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

MASCARPONE CHOCOLATE MOUSSE

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!

5 MINUTE TOMATO SAUCE

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
pepper

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!

ZUCCHINI AND SALMON PIE

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
salt
pepper

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 !

BEST ZUCCHINI CRUMBLE RECIPE

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
salt
pepper

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 !

BEST ZUCCHINI CORN FRITTERS RECIPE

Zucchini corn fritters are fritters made of zucchini, flour, eggs, milk, butter, cheese, sugar, salt, corn, baking powder and pepper.

Easy and quick to prepare, light and fluffy, they can be served with different dressings during the meal.

Difficulty level : low
Prep time : 10 min
Rest time :
Cook time : 10 min
Total time : 20 min
Yield : 12 fritters
1 cup grated zucchini
1 cup all purpose flour
1 egg (beaten)
1/2 cup milk
1/8 cup butter (melted)
1/2 cup grated emmental or Cheddar
1 pinch salt
1 pinch brown pepper
1/4 cup sugar
1/2 tbsp baking powder
3/4 cup fresh corn
oil (frying)

Steps :

  • In a bowl, stir together flour, baking powder, sugar, salt, and pepper.
  • In an other bowl, whisk together eggs, milk, and butter.
  • Whisk wet ingredients into dry ingredients.
  • Stir in zucchini, corn, and cheese. Mix well.
  • Warm oil in a cast iron skillet over medium-high heat.
  • Drop batter by the tablespoonful into hot oil.
  • Fry until crisp and brown on both sides.
  • Remove to paper towels.
  • Serve hot and enjoy !

DELICIOUS TIRAMISU CHEESECAKE

tiramisu cheesecake or “cheesecake tiramisu” is a cake combining the delicate cream of mascarpone and lady’s fingers dipped in the coffee of tiramisu and the rich, fresh and firm consistency of cheesecake.

Easy to prepare, sweet and delicate, it is perfect during lunch and daily snacks.

Level of difficulty : easy
Preparation time : 30 min
Rest time : 4 h 30 min
Cook time :
Total time : 5 hours
Yield : 8 servings
Base :
2 cups biscuits spoon or lady’s fingers
1/2 cup butter
4 tbsp coffee
Mascarpone cream :
2 cups mascarpone
1 cup cream cheese
1/2 cup sugar
1/2 cup fresh liquid cream
6 egg yolks
1 tsp cold water
1 tbsp gelatine
Biscuits’ layer :
1 cup lady fingers
1/2 cup coffee
FInish :
1.5 tbsp bitter cocoa powder

Base :

  • Prepare the coffee (espresso or mocha) and let cool.
  • Melt the butter in a saucepan, making sure it does not burn.
  • Let cool.
  • Meanwhile, insert the lady’s fingers into the blender and reduce to a powder.
  • Transfer to a bowl and add the melted butter and 4 tbsp coffee. Mix well.
  • Line with parchment paper a 10 inch pan.
  • Pour in the lady’s finger mixture.
  • Distribute evenly over the bottom, pressing down with the back of a spoon to compact it.
  • To make it firm, put the mold in refrigerator for at least half an hour.

Mascarpone cream :

  • Soak the gelatin in a baking dish with cold water.
  • At the same time, put 1/4 cup sugar and 3 tbsp water in a small saucepan and bring the syrup to a boil.
    Check the temperature with a food thermometer.
  • When it reaches 240° F, put the egg yolks and the rest of the sugar in a mixer fitted with whips and start whipping.
  • When the syrup reaches 250° F, remove from the heat and start adding it little by little to the blender, stopping the whisks from time to time so as not to lose the syrup on the edges of the bowl.
  • Continue to whisk until the mixture is completely cold.
    In a saucepan, heat the liquid cream without boiling it and add, after having pressed it, the gelatin left to soak.
  • Mix well to dissolve the gelatin completely and let cool.
  • In a bowl, add the fresh cheese spread and mascarpone and mix.
  • Add the cheese, one spoonful at a time, to the mixer while continuing to whisk.
  • Finally, add the cold cream in which you have melted the gelatin.
  • Mix all the ingredients of the cream, then stop.

Finish :

  • Take the hardened cheesecake base from the refrigerator and pour in a first layer of cream.
  • Level with a spatula.
  • Quickly dip the lady’s fingers into the remaining 1/2 cup coffee and cut in half.
  • Place the cookies in concentric circles inside the mold, then cover with the second and last layer of cream and level.
  • Put the cake in the refrigerator to cure for at least 3 at 4 h.
  • Once cured, remove from the refrigerator gently remove the mold disc and parchment paper around the edges.
  • Sprinkle the surface of the cake with sifted bitter cocoa.
  • To obtain a chessboard pattern on the top of the cake Draw a circle of the same diameter as the mold on a sheet of baking paper.
  • Draw the horizontal and vertical lines to form the squares.
  • Using a cutter, cut half of the squares alternately to obtain a chessboard.
  • Sprinkle with bitter cocoa.
  • Enjoy !

NO DOUGH ZUCCHINI CAKE

zucchini cake without dough is a savory salted cake made of zucchini, eggs, ham, cheese spread, parmesan, salt and pepper.

Easy and quick to prepare, requiring no dough base, this tasty cake is perfect as a starter or as a main course with a green salad aside.

Level of difficulty : easy
Prep time : 10 min
Rest time : 
Cook time : 20 min
Total time : 30 min
Yield : 6 servings
2.5 zucchini (medium size)
2 eggs
1/2 cup ham
1/2 cup cream cheese
1/2 cup grated Parmesan cheese
salt pepper

Preparation :

  • Wash and remove the ends of the zucchini.
  • Cut into thin slices.
  • Grill the zucchini slices until cooked through.
  • Line a 10 inch pan lined with baking paper.
  • Cut the cooked ham into small pieces.
  • Place the zucchini slices in the bottom of the mold, add the ham, salt and then the Parmesan.
  • Break the eggs into a plate.
  • Add salt, pepper and cheese.
  • Beat with a fork.
  • Pour the preparation over the zucchini, making sure that it penetrates all the layers.
  • Preheat the oven in static mode to 360° F.
  • Bake during 20 min.
  • Once cooked, remove from the oven and let stand 1 hour before slicing and serving.
  • Enjoy !

BAKED ZUCCHINI CHIPS

Baked zucchini chips are delicious chips made of zucchini, flour, olive oil and salt.

Easy and quick to prepare, crispy and tasty, they are perfect as an aperitif or a side dish.

Level of difficulty : easy
Prep time : 15 min
Rest time : 
Cook time : 15 min
Total time : 30 min
Yield : 4 servings
2 zucchini (large size)
2 tbsp flour
3 tbsp olive oil
salt

Preparation :

  • Cut the zucchini into thin slices with a sharp knife.
  • Then, bread the zucchini slices in the flour.
  • Remove excess flour.
  • Place in a baking sheet lined with parchment paper.
  • Finally, add the oil to the zucchini chips and sprinkle with a generous pinch of salt
  • Preheat the oven in static mode to 400° F.
  • Bake for about 15 to 18 min.
  • Halfway through cooking, turn the zucchini.
  • The last 5 minutes, turn on the grill and brown.
  • Twhile still hot, transfer to a paper towel-lined plate.
  • Flip for a few seconds, dry the oil and then immediately transfer to a serving dish.
  • Serve and enjoy !