Take 4 slices of bread. Flatten each slice with a rolling pin.
Cut the following ingredients into small cubes: half a thick slice of ham, 1 oz of hard cheese and 2 pieces of sun-dried tomatoes.
Garnish the bread slices with the ham, cheese and sun-dried tomatoes. Fold each bread slice over the filling and cut into a circle using the top edge of a glass.
Press the edges together to seal. Brush tops with one beaten egg. Bake in the oven at 400°F for 8 to 10 minutes.
The turnovers can be served with cherry-tomatoes, carrots and cucumber sticks.
Roll out a short cut crust pastry sheet into a quiche mould. Prick the pastry all over with fork.
Add 2 tablespoons of olive oil in a pan and cook gently (about 5 minutes) 2 shallots and 2 zucchinis diced.
Let them cool down, then spoon over the pastry. Beat 3 eggs with 3.3 oz of single cream, 6.7 oz of milk, salt, pepper and a pinch of curry powder (optional).
Pour this mixture over the pastry then add chorizo slices. Add 1 oz of grated cheese on the top. Bake in the oven at 350°F for 40 minutes.
Tip: chorizo can be replaced by ham or cooked chicken breast.
Cook 2 oz of penne pasta in salty bowling water.
Cool the pasta under cold water to stop it cooking.
Chop 5 red cherry-tomatoes and 5 yellow cherry-tomatoes in half, cut 1 oz of feta cheese (or mozzarella cheese) in cubes and 4 black olives.
Add 1 oz of sweetcorn and some fresh herbs. Combine this with the penne pasta.
Season with 1 tablespoon of balsamic vinegar, 2 tablespoons of olive oil, salt and pepper.
Cook 1.7 oz of quinoa in salty soft bowling water for 15 minutes.
Sift under cold water to stop the cooking.
In a bowl, mix the quinoa with 1.7 oz of smoked salmon, 6 radishes, a ¼ of an apple all diced.
Add 0.7 oz of shelled sunflower seeds.
Prepare the sauce aside with 1 tablespoon of natural yogurt, 1 teaspoon of vinegar, salt, pepper and chopped chives, then add this sauce to the salad.
Peel 2 oranges, carefully remove all the membrane.
Cut the oranges in quarters.
In a blender, mix ¼ of natural yogurt, 2 tablespoons of milk, 1 oz of almond powder, a trickle of vanilla aroma and a tablespoon of liquid honey.
Sift this mixture and pour sauce onto the oranges. Place inside the fridge.
Roll out a ready made puff pastry.
Cut it into circles with a glass.
Place the circles into buttered small tartlets moulds.
Boil 16.9 oz of milk with 5.2 oz of sugar, mix in 1.4 oz of cornflower, the zest of a half green lemon and 1 pinch of cinnamon.
Mix well between each new ingredient added.
Cook until the mixture has thickned.
Let cool for about 10 minutes.
Whisk 6 egg yolks into the mixture and pour inside the pastry. Bake in the oven at 400°F for 15 minutes. Let the tartlets cool before eating.