Dessert

A perfect dish for a family lunch

For 4 people, this recipe contains :

1 shortcrust pastry

800g apricots

3 eggs

3 dl of cream

In addition, you will need :

50 g caster sugar

1 sachet of vanilla sugar

Preparation :

1. First of all, preheat the oven to 190°C.

2. In the meantime, roll out the shortcrust pastry, grease the mould well, place the pastry in it and prick it with a fork.

3. Place in the refrigerator for 20 minutes.

4. Cut the apricots in half, remove the stone and spread them over the pastry base. Bake for 20 minutes in the lower part of the oven.

5. Then mix the eggs, sugar, cream and vanilla sugar (if you have any) and pour the mixture over the tart. Bake for another 20 minutes.  

It's ready! 

The MagicTip: for even more deliciousness, line the bottom of the tart with ground almonds before chilling the pastry ;-) . 

Allergens: contains gluten, lactose, egg, sugar

Discover this speciality from Aargau 

For 6 persons, this recipe contains :

3 eggs

210 g grated carrots

175 g cane sugar

175 g flour

125 ml vegetable oil

1 teaspoon of baking soda

the juice of a lemon

In addition, what you will need:

1 pinch of salt

¾ teaspoon of nutmeg

1.5 teaspoons of cinnamon

A grater 

A salad bowl

A whisk

An ovenproof cake pan

Preparation:

1. Wash and grate the carrots.
2. Whisk together the eggs and cane sugar until frothy and pale yellow. If you pinch the mixture between your fingers, you should no longer feel any large grains of sugar.
3. Stir in nutmeg, cinnamon and oil. Add flour.
4. Add the baking soda and pour the juice of one lemon over it to activate it.
5. Add grated carrots slowly until batter is smooth.
6. Oil and flour a cake pan or a 20-22 cm diameter mold and pour the mixture.
7. Bake for 30 to 40 minutes in a preheated oven at 175°C. The cake is cooked when the blade of a knife comes out clean.
8. Let cool and sprinkle with powdered sugar if necessary.

The MagicTip: for an even more delicious cake, add a handful of crushed nuts to the preparation and/or prepare a cream cheese glaze for the top of the cake.

Allergens: contains gluten, eggs and carrots. 

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

Homemade hot chocolate.

1L of milk for 125 grams of cocoa! 

Give an exotic touch to your Easter

For 20 cookies, this recipe contains :

100 g butter (softened)

1 egg(s)

250 g wheat flour

200 g mango jam from the Foyer Handicap Foundation

In addition, what you will need:

110 g powdered sugar

50 g of powdered sugar

1 whisk (electric)

1 rolling pin

Preparation:

1. Mix the sugar with the softened butter until you get a homogeneous cream.
2. Add the egg and whisk briskly with the whisk (electric) to make it homogeneous.
3. Add the flour and mix until the preparation forms a dough ball. Let the dough rest in the refrigerator for 30 minutes.
4. Preheat oven to 180°C.
5. Roll out the dough between two sheets of parchment paper. The dough must be thin (otherwise the shortbread will be very thick).
6. Cut out the cookies with an oval cookie cutter and remove a circle in the middle with a round cookie cutter (only in 1 out of 2 cookies).
7. Bake for about 12 minutes, then cool completely.
8. Top the cookies with mango jam using a small spoon and enclose the jam with a second cookie on top.

MagicTip: to make the cookies look even more like eggs, sprinkle with powdered sugar.

To give an exotic touch to Easter

For 20 cookies, this recipe contains :

100 g butter (soft)

1 egg(s)

250 g wheat flour

200 g mango jam from the Foyer Handicap Foundation

In addition, what you will need:

110 g powdered sugar

50 g of powdered sugar

1 whisk (electric)

1 rolling pin

Preparation:

Mix the sugar with the softened butter until you get a homogeneous cream.

Add the egg and whisk briskly with the whisk (electric) to make it homogeneous.

Add the flour and mix until the preparation forms a dough ball. Let the dough rest in the refrigerator for 30 minutes.

Preheat oven to 180°C.

Roll out the dough between two sheets of parchment paper. The dough must be thin (otherwise the shortbread will be very thick).

Cut out the cookies with an oval cookie cutter and remove a circle in the middle with a round cookie cutter (only in 1 out of 2 cookies).

Bake for about 12 minutes, then cool completely.

Top the cookies with mango jam using a small spoon and enclose the jam with a second cookie on top.

MagicTip: to make the cookies look even more like eggs, sprinkle with powdered sugar.

Allergens: contains gluten and eggs. 

h4. Dessert with eggs and milk ,100% « Genevois » ! # 1. Preheat the oven at 180°, boil 1 liter of milk with 100g of sugar. # 2. The caramel : 100g of sugar in a heavy bottom saucepan, allow to melt slowly without stirring. # 3. Beat 6 eggs. Pour the warm milk over the mixture, whisking with energy. Add lemon zest if you wish. # 4. Place the mixture into a caramelized baking dish (or small ramekins).Cook in the oven in a water bath for about 30 to 40 minutes. Check and verify the cooking with the tip of a knife. # 5. Allow to cool, and place in the refrigerator. h5. A special treat !

Meringue et fraises