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Ingredients 4 apples 300 ml of cream 50 g of sugar 3 egg yolks 15 g cornstarch Vanilla (berries or powder) Juice of 1 lemon Cinnamon Preparation -Cut the upper part of the apple, hollow it out internally, keeping the pulp aside -Dip the whole apples (the bottom part with the freshly cut top part placed on top) in a solution of water and lemon and set aside -Place the pulp in a saucepan, add a little water, cinnamon and close the lid -When the apples are very tender, let the water remaining in the pan evaporate completely and blend them in a blender to obtain apple puree. -In a bowl, beat the egg yolks and sugar for a few minutes and add the cornstarch -Heat, in the same saucepan where you cooked the apples, the cream with 100 g of apple puree obtained and the vanilla. -As soon as the first bubbles begin to form, gradually pour the mixture into the bowl of egg yolks, mixing with a hand whisk (to avoid cooking the eggs, do it slowly) - Return everything to the saucepan, sifting with a strainer to obtain a smoother cream and cook over low heat until the cream thickens as indicated in the video -Dry and fill the apples well with the cream and transfer to the refrigerator for at least 2-3 hours -Sprinkle with sugar and use a blowtorch to obtain a crispy, caramelized crust

•Gosh these are too good! For the garlic: 1 head garlic, top sliced off Olive oil Salt Pepper • For the potatoes: 5 medium gold potatoes, washed Olive oil Salt • For the butter: 3 tbsp unsalted butter, melted 1 tbsp fresh thyme 1/2 tsp salt Roasted garlic (from above) 1 1/2 tbsp honey 1/2 tsp paprika • Optional for serving: Sour cream (mixed with chives) Chopped fresh cilantro Toasted pine nuts • Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.Make the garlic. Add the garlic to a piece of parchment paper, drizzle the cut part with olive oil and season with salt and pepper. Wrap the head of garlic in the parchment and place in the oven for 30-35 minutes, or longer if needed. Prep the potatoes. Use chopsticks on either side of your potatoes, then thinly slice small slices all the way down the potatoes. Carefully cut almost all the way through without actually cutting them through. Place the potatoes on the sheet pan, drizzle with olive oil and season with salt and pepper. Place in the oven for 50 minutes. When the garlic is done, make the butter. Add the butter, thyme, salt, roasted garlic, honey and paprika to a small bowl. Mix to combine into a chunky paste.Remove the potatoes from the oven and spoon the butter mixture over each potato. Brush the tops to coat and allow some of the garlic to get in between the layers. Bake for another 30-40 minutes, until they are cooked fully and crispy.Serve over sour cream and topped with chopped cilantro and pine nuts, if using.

MIEL AIL & PIMENT Les ingrédients : - 2 têtes d’ail - 8 piments - 300g miel de votre choix

Cooked pasta is tossed with, Parmesan cheese, and spices, then baked until golden brown. They turn out so crispy and have the perfect crunch – pasta chips are worth all the hype! If you’re in need of a fun new appetizer idea to try this summer, you need to give this recipe a try. It’s such a versatile appetizer – you can make it with different kinds of pasta, endless options of seasonings, and sauces to pair it with! I guarantee you will love these pasta chips!

No ice cream machine or fancy equipment needed I know the sound of saffron ice cream may sound a little strange, but trust me it’s so good! You also don’t need much saffron, just a pinch and make sure to infuse it so you get the most out of it *** Also as mentioned in the video and my recipe online, you only need to soften the ice cream and not fully melt it.

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