Strawberry bombs

Strawberry bombs these are irresistible! INGREDIENTS: 300g (2 cups) flour 1 egg 45g (1/4 cup) sugar pinch of salt 7g dry yeast 140 ml (3/5 cup) hot milk 40 g (1/4 cup) softened butter For the decoration: Whipped cream Strawberries, chopped Granulated sugar METHOD: See next page

Fried Cabbage with Bacon and Onions

Ingredients: 1 medium head green cabbage, chopped loosely 3 slices bacon, chopped 1/4 large onion or 1/2 small to medium onion, chopped 1 TBSP Worcestershire sauce (optional) salt & pepper to taste Instructions: Continue Reading in next page

Little pineapple delights

They are so easy to make in individual portions and taste divine! INGREDIENTS 2 eggs 100 g (½ cup) sugar 125 g (½ cup) yogurt 60 ml (¼ cup) vegetable oil 2 ml (½ teaspoon) vanilla extract 16g baking powder 50 g (¼ cup) + 3 tablespoons) cornstarch 170 g (1 ⅜ cup) all-purpose flour … Read more

Vegan cheesecake recipe

ingredients For the base vegan shortbread 200 gr Margarine 90 gr For the cream Vegan cream cheese spread 350 gr fresh vegetable cream 300 ml Powdered sugar 150 gr Lemon 1 Vanilla powder For the raspberry sauce Raspberries 125 gr Vanilla icing sugar 40 gr Lemon juice 6 ml for the finish mixed berries 200 … Read more

Vegetarian fluffy bread

Ingredients: 375 g (3 cups) of all-purpose flour 14g (1 tablespoon) sugar + 1 teaspoon salt 7 g (21⁄4 c. tea) instant dry yeast 45 ml (3 tablespoons of oil 250 ml (1 cup) of warm water 1 egg, whip. Corn, carrots, onions, red and green peppers. Beef pastrami or other meats you prefer. 1 … Read more

CARROT CAKES

Ingredients: 4 cups grated carrots 1 cup raisins 2 eggs 1 cups white sugar 1 cup of vegetable oil 1 tsp vanilla extract 1 cup crushed pineapple 2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 2 tsp ground cinnamon 1 cup chopped walnuts Method : SEE NEXT PAGE

GÂTEAU À LA BANANE

Ingrédients: 340 gr de farine 2 cuillères à soupe de levure royale (levure chimique) 1/2 c. à thé de sel 100 gr de cassonade 2 œufs entiers 70 g de beurre 2 ou 3 bananes bien mûres Préparation: SEE NEXT PAGE