For ~20 crêpes:

300g flour

2 eggs

~ 500 ml liquid (milk and/or beer)

1 table spoon (Ts) of oil

1 teespoon (ts) of salt

oil to grease the pan

sugar, Nutella, lemon juice, marmelade, honey, caramelised apples... for serving

Note: the crêpes are lighter if milk is replaced by beer. The crêpes can also be served with salty fillings, i.e. spinach, topped with cheese and then baked under the grill... Serve the crêpes with good French cider from Brittany.

125g molten butter

1 cup of cream

125g sugar

4 egg yolks and 4 egg whites beaten into "snow"

1 ts backingpowder

Flour (~500g, until the dough has become kneadable)

Frying-oil to fry the donuts in

Mix all the ingredients, form ~5 cm-long stripes of dough into knots, fry the Fueskichelcher in hot frying-oil and sprinkle them with icing-sugar.

6 egg yolks

200g sugar

1 baton of vanilla fruit

250 ml milk

500 ml cream

Mix all the ingredients well, remove the wooden part of the vanilla baton, freeze in an ice cream machine.

500g Mascarpone creamcheese

125 ml black coffee

4 egg yolks

2 egg whites

100g icing sugar

2 cl Amaretto

200g Tiramisu-cookies (French: "boudoirs")

3 Ts unsweetened cacao powder

Soak the cookies in the coffee. Mix the yolks, icing sugar, and Amaretto. Add the creamcheese and then the "snow" of beaten egg whites. Fill the Tiramisu form with 3 layers of cookies separated by layers of creamcheese mixture. Cover with a final layer of creamcheese mixture and powder with cacao. Store in the fridge for min. 2 hours before serving.

~600g flour

200g butter

150g sugar

3 eggs

1 ts salt

the juice of 1 orange

30g fresh yeast

150g raisins

100g almond pieces

3 Ts rhum

250 ml milk

100g dried fruits

Mix the ingredients in the order mentioned above, add flour if necessary, form 2 or 3 "bread loafs" of dough. Allow the loafs to rise in a dry and warm place for 1 hour. Cut a small ridge through the middle of the loafs and sprinkle the loafs with water. Bake on a bakingpan for 50-60 min. at 180° C. Brush with oil and sprinkle with icing-sugar.

The Fowgies' Basic Victorian Cake

200g butter

200g sugar, warmed in the owen

3 eggs

200g self-raising flour

Mix all the ingredients and bake the dough in 2 separate 20 cm sandwichtines lined with grease-proof paper for 20-25 min. at 190°C. Spread jam all over the top of one piece, cover with the second piece of cake and sprinkle with icing-sugar.

125g molten chocolate

75g softened butter

125g sugar

3 egg yolks + 3 egg whites beaten into "snow"

75g flour

1 ts bakingpowder

Mix all the ingredients and bake for 35-40 min. at 180°C.

2 egg yolks

100 ml whipped cream

50g sugar

20 ml Cointreau alcohol

2 Ts orange juice

Mix sugar, juice, and eggs, heat for 5-10 min. at high temperature while beating strongly, to form a mousse, and finally a custard-like cream. Add the Cointreau and the whipped cream and serve immediately.

200g dried plums soaked with 20 ml rhum

250 ml hot milk

60g molten butter

200 ml cream

100g flour

1 ts salt

100g sugar

3 eggs

Spread the plums over the greased baking-pan. Mix the remaining ingredients, in the order mentioned above, and pour over the plums. Bake for 20-25 min. at 250°C.

200g flour

30g fresh yeast

5-10 cl. Water

1 Ts oil

300g butter

275g sugar

2 ts vanilla extract

2 cl. Rhum

1 ts salt

5 eggs

375g flour

4 ts backing powder

3 Ts milk

> Mix all the ingredients, pour half the dough into a greased backing pan. Add 20g unsweetened cacao powder and 20g sugar (or 25g sweetened cacao powder) and 2 Ts milk to the rest of the dough, and pour the latter over the first part of the dough. Dip with a fork through the dough to created a marbled pattern. Bake 60 min. at 170-200°C. To test whether the cake is baked thoroughly, insert a knife blade into the dough... No dough should to remain attached to the blade when the latter is taken out of the cake.

100g sugar

4 egg yolks

500 ml milk

1 baton of vanilla fruit

For the caramel: 50g sugar, 1 Ts hot water

Heat the milk with the vanilla. Mix the egg yolks and sugar, add the boiling milk while beating rapidly. Cook 15-20 min. at low temperature and pour into desert cups lined with home-made or commercial caramel. Store in a cool place for min. 12 hours before serving. For the caramel, mix the sugar and water and caramelise in a pan for ~4 minutes at high temperature.

For ~18 waffels:

250g flour

1 Ts icing sugar

15g fresh yeast

400 ml milk

4 eggs

125g butter

1/2 ts salt

oil to grease the waffle-machine

icing sugar, strawberries, whipped cream,... for serving

slices of bread

warm milk to dip the bread into

eggs, beaten, to dip the bread into after the passage through the milk

fat to grease the pan

sugar for serving

2 large tomatoes, seeded and chopped

bunch of spring onions, sliced

1-3 jalapeño peppers

bunch fresh coriander, finely chopped

2 Ts tomato juice

salt to taste

1 large ripe avocado, mashed

1 small tomato, peeled, seeded, and chopped

1/4 small onion, chopped

1 canned green chilli

bunch of fresh coriander, finely chopped

salt and pepper

Chicken pieces to serve 4 persons, cooked in chicken broth

1/4 small pot of Mole Poblano, mixed with 2 cups of the chicken broth (or home-made Mole)

choice of: warm Tortillas; rice with tomato puree, spices, and chopped vegetables; guacomole; and beans

Home-made Mole:

3 chillis, fried in lard and ground to a puree

60g sesame seeds

1 ts toasted ground coriander seeds

10 ground peppercorns

4 ground cloves

6 small tomatoes, peeled and seeded

1 large onion, chopped

50g raisins

40g pumpkin seeds, toasted

70g toasted almonds

50g toasted peanuts

450 ml boiling chicken broth

60g unsweetened chocolate

1 ts salt

Blend all the ingredients until smooth, cook for 30 min.

60g ground walnuts

170g creamcheese

2-4Ts milk

salt and pepper

> mix into a smooth sauce and chill well in fridge

cooking oil

1 onion, finely chopped

1 clove garlic, crushed

250g minced pork

200g large tomatoes, seeded and chopped

1 Ts tomato puree

100g raisins and/or dried fruits or chutney

1 ts vinegar

1 ts chillipowder

1 ts ground cinnamon

1 ts cumin

1 ts ground coriander

1/2 ts ground cloves

1 ground jalapeño pepper

salt and pepper

1/8 cup almond slices

> mix and cook for 30 min. in a frying pan until most of the liquid has evaporated

4 green bell peppers

1 small lettuce, shredded

pomegranate seeds

> grill the peppers to remove the skin. Cut the peppers lengthwise over one quarter to remove the seeds and to fill the peppers with the meat mixture ("Picadillo"). Arrange over shredded lettuce on a serving dish. Cover with the sauce and garnish with the pomegranate seeds to finally obtain the 3 colours of the Mexican flag (green-white-red).

* Many Thanks to my friend Caroline from Puebla for having introduced me to this wonderful dish!*

Fresh lime, halved

Salt

2 parts tequila

1 part orange-flavoured liqueur and 1 part fresh lime or grapefruit juice, or

2 parts of fresh lime or grapefruit juice

piled ice

Rub the rim of the glasses with the lime halves and dip in salt, shaking off any excess. Combine the remaining ingredients in a shaker and strain into the glasses.

Coming soon!

Coming soon!