Ingredients (for 6 people):

- 1 liter of milk
- 8 eggs
- 30 cubes of sugar
- a pinch of salt
- 1 vanilla pod
- caramel
- cake mold 16 cm in diameter

Directions:

Boil the milk with the vanilla pod split into 2 with a pinch of salt.
When boiling, remove from the heat.
Add in the sugar and let it infuse.

Whip the eggs.
Add in the hot milk.
Mix well.

Put caramel in the mold (see further down the recipe for home made caramel), then pour the mix in the mold.

Place the mold in a dish containing water (= ‘bain-marie’) and cook at 350°F for 1 hour.

Neither the water nor the cream should boil.

It’s finished when the blade of a knife is inserted in the middle and arises clean.

Let it cool in the mold.

Just before serving, pass a blade of knife around the edges of the mold.

Turn the dish over on a serving platter.

Homemade Caramel:

Place 18 pieces of sugar in a pan, moisten them water.
Heat on low.

Let it boil, to thicken, but be careful as it darkens quickly.

When the color is pleasant, quickly plunge the bottom of the pan in cold water.

Stir it.
The caramal must crack everywhere.

Ingredients (for 10 people):

Frosting :

- .27 lbs of podered sugar
- .18 lbs of baker’s chocolate
- .04 lbs of butter
- 3 tbsp of milk

Little train :

- Graham Crackers
Train Accessories:

- 12 rectangular cookies
- 1 tube cookie
- 1 round cookie
- 2 little butter cookies, square
- 1 packet of waffer cookies for the rail
- Mini m&ms and sprinkles
- Lot’s of love!!!

Directions:

For the frosting : melt the choclate with the butter and add the pwdered sugar with the milk already mixed together.
Mix everything to have a smooth mixture.
To assemble the train: Break the graham crackers in 4 to make the locomotive and the 2 wagons the same size.
Place on the locomotive to have a cabin.
(See photo)
Coat the wagons in the chocolate frosting and place them on a plate while spacing them out.
While the frosting is drying, stick the graham crackers on each side of the wagon, and 1 little little butter cookie on each side of the cabin to make the windows.
Stick the tube cookie on the top of the loco and cover with some round cookies to make the chimney.

Between the wagons, place the waffers to make the rails of the train.
Sprinkle the mini m&m’s in between to make the gravel.
Decorate the train with sprinkles or other candy of choice.

Admire….and eat!

- 1 3/4 cup of crème fraîche or condensed milk
- 1/2 + cups of brown sugar
- 5 egg yolks
- 1/2 cup of strong coffee
- 2 tbsp of instant coffee
- 5 green cardamom pods
- 1 teasp of cardamom in powder
Directions:
Choose a large bowl which fits in the bain-marie, place this bowl in boiling water.

Open the pods of cardamom and leave the seeds in them.

Pour in the bowl the cream and the coffees (liquid and powder), the beaten egg yolks, the brown sugar, cardamom seeds and powder.

Mix the mixture slightly and place the bowl in a hot bain-marie.

Cook in the bain-marie and stir it with a wooden spoon until a ribbon forms from the mixture on the spoon.

Divide it into individual ramekins.

Put it in the fridge for 12 hours.

Ingredients (serves 4 people):

- 5 oz of chocolate
- 3 eggs
- 1/4 cup of flour
- little less than 1/2 cup of sugar
- 2 tsps of sugar vanilla
- 1 half glass of full fat milk
- 1/2 cup butter
- 1/4 cup almond powder, or coconut or hazelnuts

Directions:

Cut the chocolate into pieces, heat it with butter pieces and milk in a pot over a low heat, until melted.

Remove from the heat and add vanilla, caster sugar and flour.
Mix well.

Add the almond powder, then coconut or hazelnuts.

Add 3 egg yolks one by one.

Beat the egg whites until stiff peaks form on the top.

Fold the egg whites into the chocolate mix.

Pour into a souffle mold (broad edged) or in small individual molds.

Bake for 10 minutes in a hot oven at 425°F.

Cut the washed and pitted fruit into two.

In a jam basin put in the sugar, water and the vanilla pod split into two, heat it until boiling and maintain it for 2 min.

Then put the fruit into this syrup and cook on high heat while stirring from time to time for 30 min, approximately.

From time to time, check the cooking by pouring some drops of jam on a cold plate, it must solidify on the edges and run out slowly.

Skim the jam, withdraw the vanilla, pour into the jars and cover with wax paper or melted paraffin.

Ingredients (serves 4 people):

- 6 large tomatoes
- 1 onion
- 4 tbsps of olive oil
- 6 tbsps of bread crumbs
- 4 tbsps of parmesan

Directions:

Cut the tomatoes in fine discs, then lay them out in a dish.

Sprinkle with a little oil and salt.
Put in the oven at 415°F for 30 min.

During this time, cook without colouring the onions which are in thin slices.
Let it cool a few minutes, add the breadcrumbs, the Parmesan and 2 good tablespoons of oil.

Spread out this mixture on the tomatoes.

Cook in the oven for 20 min.

Ingrédients (serves 1 people):

- 1 pieces of salmon (around 7 oz)
- 1/2 cup of creme fraiche
- a few fresh basil leaves
- a portion of pasta

Directions:

Cook the pasta.
Once that they are cooked, drain, then put it in the pan with a lid, that will remain hot while the remainder cooks.

When you have just put the pasta in water, roast the salmon slices (washed with water to remove the scales and the excess of salt).
Begin cooking on high heat, and then, once it is brown turn it over, one can lower the burner if the slice is really thick.

Shouldn’t stay in the pan more than 10 min.

It is necessary to salt: the shelf contains already salt, and the salmon too.

Once it’s cooked, take them out of the pan and place them on a plate, or a dish covered with a lid.
In fish juice in the pan, off the burner put the portion of fresh cream and what is necessary of basil
Take it off of the burner, once you see the first bubble of the cream.
Then put on a plate, a portion of pasta, the salmon slice on the side, the sauce on the salmon (without covering it completely) and possibly, a fresh basil leaf, a slice of tomato (which you can roast at the same time as the fish).

Ingredients (serves 6 people):

- lasagnes sheets
- 6 white leeks
- 2 salmon filets
- 3 slices of smoked salmon
- bechamel sauce
- grated swiss cheese
- butter
- salt and pepper

Directions:

Mince the white of the leeks and brown them a long time in butter until its color changes.

In the meanwhile, put the salmon slices in the microwave less than one minute in order to drain it easily.

Butter a dish, cover with lasagne sheet, then all the smoked salmon and again lasagne sheet.

Lay the cooked leeks out as the last layer of lasagne and cover with a lasagne sheet again.
Add the salmon, coat with a bechamel sauce and make a last layer with lasagne sheet.

On the last layer of lasagne, pour the remainder of the bechamel sauce, sprinkle on top the grated cheese and cook for 30 min at 400°F.

Arrange lamb pieces in pressure cooker.
Dissolve the 2 bouillon cubes in 1 liter hot water and pour over meat. Add salt, pepper, carrots, onion, cloves, green leek tops, parsley, thyme, bay leaf.
Keep aside leaves of basil, mint, tarragon and add stalks to the meat.
Bring to the boil, close pressure cooker and cook on slow heat 1 hour.
In large pan mix 2 tbsp butter with 2 tbsp flour.
Brown slowly for 7 minutes and set aside.

After 1 hour cooking, take out lamb pieces and strain cooking broth over the butter-flour mixture in large pan.
Whip until smooth.
Adjust seasoning if necessary, add meat pieces and heat slowly 15 mn.

In blender put dairy crean, egg yolks and lemon juice, add reserved leaves and puree until smooth .
Arrange lamb on a serving dish.
In small pan on medium heat whip together lamb broth and green puree.
When hot pour over lamb and sprinkle with chopped chervil.