10 MINUTE STRAWBERRY MASCARPONE TART

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

Steps :

  • 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

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

BEST DIGESTIVE COOKIES RECIPE

Digestive 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

Steps :

  • 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.

GREEK YOGURT LEMON CAKE

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

Steps :

  • 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!

5 MINUTE YOGURT COFFEE CREAM

5 minute yogurt 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

Steps :

  • 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.

NANAIMO BARS

Nanaimo Bars are traditional no-bake desserts with three layers: a graham cracker crumb base mixed with shredded coconut, a custard-flavoured butter icing in the center and a chocolate ganache on top.

They were named after the city of Nanaimo, British Columbia, where they were first popularized in the 1950s. They gained more recognition after Expo 86. In 2006, Nanaimo bars were named Canada’s favourite candy in a National Post poll.

In 1986, Nanaimo Mayor Graeme Roberts, in conjunction with Harbor Park Mall, launched a contest to find the ultimate Nanaimo bar recipe. Over the course of the four-week contest, nearly 100 different variations of the famous confection were submitted. Joyce Hardcastle’s recipe was the winner.

Level of difficulty : easy
Prep time : 45 mins
Rest time : 2 hours
Cook time :
Total time : 2 hours 45 mins
Yield : 6 servings
Bottom layer:
1/2 cup sweet butter (110 g)
1/4 cup of sugar (60 g)
5 tablespoons cocoa
1 beaten egg
1 1/4 cups graham cracker crumbs (110 g)
1/2 cup finely chopped almonds (80 g)
1 cup coconut (170 g)
Second layer:
1/2 cup sweet butter (110 g)
2 tablespoons + 2 teaspoons heavy cream
2 tablespoons vanilla custard powder
2 cups icing sugar (280 g)
Third layer:
4 squares semi-sweet chocolate (110 g)
2 tablespoons sweet butter

Bottom layer:

  • Line a 9 inch square baking pan with non-stick cooking spray.
  • In a bowl set in a double boiler, melt butter with cocoa powder and sugar, stirring until smooth.
  • Slowly add beaten egg and vanilla extract, whisking until mixture thickens.
  • Continue whisking until smooth.
  • Remove from heat and stir in graham cracker crumbs, coconut and almonds.
  • Press the mixture into the baking dish.
  • Place in the refrigerator for about 1 hour.

Second layer:

  • In a bowl, cream the butter until light.
  • Add custard powder, heavy cream and powdered sugar and beat until fluffy.
  • Using a spatula, spread an even layer of cream on the chilled base.
  • Place in the refrigerator for about 30 minutes.

Third layer:

  • In a bowl set in a double boiler, melt chocolate and butter until smooth and shiny.
  • Let cool slightly.
  • Using a spatula, quickly spread the chocolate over the cream layer.
  • Place in refrigerator for 10 minutes.
  • Score bars by slicing thinly into the top layer of chocolate.
  • Return to the refrigerator for another 20 to 30 min.
  • Peel off parchment paper and cut along the marks with a sharp knife.
  • Store in an airtight container in the refrigerator.
  • Let stand at room temperature for 30 min before serving.
  • Enjoy!

5 MINUTE MILK CHOCOLATE CAKE

A 5 Minute Milk Chocolate Cake is a cake made with milk chocolate, eggs, sugar, butter, flour, milk, salt and yeast, that can be prepared in less than 5 minutes.

Easy and quick to prepare, soft and smooth, this cake can be eaten during daytime snacks.

Difficulty level : low
Prep time : 5 mins
Rest time :
Cook time : 45 mins
Total time : 50 mins
Yield : 6 servings
1.5 cups (250 g) milk chocolate (plus about 1/3 cup -50 g- of decoration)
3 eggs, at room temperature
2/3 cup (125 g) sugar
1/2 cup (120 g) butter
2 cups (250 g) flour 
3/4 cup (180 ml) milk
1 pinch of salt
1 tablespoon baking powder

Steps :

  • In a saucepan, melt chocolate with butter over very low heat, stirring occasionally.
  • Whisk the eggs with the sugar whisk for about 5 minutes until the mixture triples in volume and becomes fluffy.
  • Mix at low speed, add milk, flour sifted with baking powder, a pinch of salt and melted chocolate.
  • Pour the mixture into a 23 to 24 cm chimney mould.
  • Add many small pieces of chocolate (about 50 g) on top.
  • Preheat the oven in static mode to 180°C.
  • Bake for about 40 to 45 minutes.
  • Do the toothpick test, which should come out dry in the center of the cake if it is cooked.
  • Take out and let cool.
  • Unmould and serve decorated with chocolate pieces and a pinch of powdered sugar.
  • Enjoy!

CHOCOLATE PRALINE MOUSSE

Chocolate praline mousse is a mousse made with praline chocolate, eggs, praline and salt, that can be prepared in a few minutes.

Easy and quick to prepare, creamy and fragrant, it can be eaten alone or used to garnish layer cakes.

Level of difficulty : easy
Prep time : 10 mins
Rest time :
Cook time : 5 mins
Total time : 15 mins
Yield : 6 servings
1.5 cups (250 g) “praline” chocolate
7 eggs
2/3 cup (75 g) praline powder
1 pinch of salt

Steps :

  • Break the praline chocolate into small pieces in a small bowl.
  • Melt in a double boiler.
  • When completely melted, remove from heat and stir until smooth.
  • Let cool.
  • Separate the yolks from the egg whites.
  • Beat the egg whites until stiff, adding 1 large pinch of salt.
  • Gently pour the warmed chocolate over the egg yolks while mixing vigorously.
  • Add 1/3 of the stiffly beaten egg whites, mixing to loosen the chocolate cream.
  • Gently fold in the remaining egg whites, using a spatula to spread the chocolate evenly without making the whites fall.
  • Gradually add the praline powder, while mixing gently.
  • Pour the mousse into a container and leave to cool for about 2 hours in the refrigerator.
  • Serve and enjoy!

8 TABLESPOON YOGURT CAKE

A 8 Tablespoon Yogurt Cake is a cake made with 8 tablespoons of flour, sugar, yogurt, milk, eggs and baking powder, flavored with lemon and vanilla; which takes less than 10 minutes to prepare.
Easy and quick to prepare, soft and fragrant, it can be eaten at breakfast or during other daytime snacks.

Difficulty level : easy
Prep time : 10 mins
Rest time :
Cook time : 40 mins
Total time : 50 mins
Yield : 6/8 servings
8 tablespoons flour
8 tablespoons sugar
8 tablespoons plain yogurt
8 tablespoons milk
4 eggs
1/2 tablespoon baking powder
1 lemon (grated zest)
vanilla extract or 1 vanilla pod

Steps :

  • In a bowl, sift flour and mix with sugar.
  • Form a fountain in the center and add the eggs, vanilla and lemon zest.
  • Start kneading the mixture and add the yogurt and milk.
  • Knead the dough for a few minutes and finally add the baking powder.
  • Butter a bavarian mould and sprinkle with sugar.
  • Preheat the oven in static mode to 360°F.
  • Bake for about 40 minutes.
  • Do the toothpick test, which should come out dry in the center of the cake if it is cooked.
  • Remove and let cool.
  • Turn out, serve and enjoy!

5 MINUTE YOGURT CLOUD CAKE

A 5 minute yogurt cloud cake is a cake made of flour, sugar, yogurt, oil, cornstarch, eggs, baking powder, lemon and powdered sugar. It can be prepared in less than 5 minutes.

Easy and quick to prepare, ultra-moist and sweet, it can be enjoyed as a snack during the day, alone or with creams or fruits.

Difficulty level : easy
Prep time : 10 mins
Rest time :
Cook time : 40 mins
Total time : 50 mins
Yield : 6 servings
2 cups (250 g) flour
3/4 cup (150 g) sugar
0.6 cup (150 g) plain yogurt
3 fl oz (90 ml) oil
50 g (1/3 cup (50 g) cornstarch
3 medium sized eggs
1 tablespoon baking powder
1 lemon (grated zest)
icing sugar

Steps :

  • In a bowl, sift and add flour, cornstarch and baking powder.
  • In another bowl, whisk the eggs with the sugar until they are white.
  • Add the yogurt and oil and continue mixing.
  • Gradually add the flour, cornstarch and baking powder mixture and continue to whisk at high speed.
  • Add lemon juice and mix gently with a spatula from bottom to top.
  • Pour into a buttered and floured 9-10 inch (24-26 cm) diameter pan.
  • Preheat oven in static mode to 360°F/180°C.
  • Bake for about 40 minutes.
  • Test with a toothpick that should come out dry in the center of the cake if it is cooked.
  • Once puffed up and golden, remove from oven and let cool in pan to room temperature.
  • Unmold, place on a plate and sprinkle with powdered sugar.
  • Serve and enjoy!