• 4 eggs • 150 g of sugar • 125 g of butter • 120 g of flour • 1 vanilla pod • ½ liter of warm milk • 2 cac of crystallized sugar • 250 g of cherries. Preheat the oven to 160 °. Melt the butter in a small saucepan. Warm up the milk by adding ...

magic cake with cherries

• 4 eggs • 150 g sugar • 125 g of butter • 120 g flour • 1 vanilla pod • ½ liter warm milk • 2 cups crystallized sugar • 250 g sour cherries. Preheat oven to 160 °. Melt the butter in a small saucepan. Warm the milk by adding the seeds and the vanilla bean and let it infuse. Separate the yolks from the whites and turn the whites into firm snow. In another container blanch the egg yolks with the sugar. Add butter while continuing to whisk to obtain a homogeneous mixture. Add the flour, gradually stirring with the vanilla milk lukewarm and then add the whites until stiff. Butter a mussel or gratin dish with high edges and spread the pitted cherries in the bottom. Cover with the dough and sprinkle lightly with a tablespoon of granulated sugar. Lower the oven to 140 ° C and cook for 50 minutes to obtain a slightly golden cake on top, creamy in the middle and close underneath. Allow to cool completely before unmolding

Pigeon with curry butter

Ingredients for two: 2 pigeons, 100 g butter, a teaspoon of curry, a teaspoon of paprika. In a bowl I crushed the butter by mixing the curry and paprika until the three forms a homogeneous mixture. Light the oven......

Your achievements

It will be with pleasure that I publish your achievements. You can send me your photos, your name or nickname, what you have changed in my original recipe and I will publish very willingly. Congratulations to Paul (8 years old) I start today with ......

Cake "Z"

A recipe found from the bottom of my cookbooks ..... to always want to find "new" we forget what we already have ... I admit that it is not my favorite cake far from there, I think it's a very compact cake despite the fodder .......

Foie gras with tea towel

1 foie gras 6/700g 12 cl cognac or other strong alcohol 1 tbsp. spices with foie gras salt, pepper 1Sake the foie gras from the refrigerator, it must be cold. 2Select the 2 liver lobes and defrost it 3place it in a dish, spice and ......