bread dishes from panthers

Burger bun by Hala


500 gr of flour

2 tablespoons of sugar

160 gr of yogurt

3 tbsp of powdered milk

1 ½ tbsp of dry yeast

1 tsp of salt

60 gr of olive oil

375 gr of warm water


Mix together the milk (37 deg cel) and the yeast, till it completely melts down.

Add to it the flour, as well as all the ingredients on top of it, mix well and leave the dough to rise for approximately an hour.

Dust work surface with some flour.

Turn the dough onto your work surface and gently degas the dough. Divide the dough into 6 buns.

Knead them into balls and leave to rest for another 20 minutes and cover with a table cloth.

Bake at 180 deg cel for 15 minutes in your oven.

It is ready!

cakes Non classé

Chocolate fondant

By chef Guy Martin

Here is the recipe of an easy and tasty chocolate cake fondant from Guy Martin triple star 🌟 Michelin from my favourite
restaurant le grand Vefour in Paris!

150 gr of chocolate
3 eggs
150 gr of flour
90 gr of sugar
50 gr of butter
1 tbsp unsweetened cacao
One table spoon cold water


Mix sugar and eggs with a mixer till they get whiter.
Melt the chocolate and add to it the melted butter .
Mix the 2 previous preparations together.
Add bit by bit the flour, whisking gently.
Add the Cacao powder and water.
Put in a greased oven dish.
Bake at 180 deg Celsius for 15 mn if you like it fondant or 20 if you like it more cooked.
There is not much sugar so if you like it more sweet you need to put more sugar at the beginning up to 150 gr instead of 90 gr.

For chocolate lover!!!

bread dishes from panthers

Tuna Cake by stephanie

150 gr flour
1pack/11 gr of baking powder
3 eggs
300 gr tuna from tuna cans
100 gr grated cheese (salted cheddar)
Parsley and chives (chopped)
100 ml milk
100 ml olive oil
Salt and pepper

Mix flour and baking powder in a bowl
Add eggs and whisk until smooth
Add milk, oil, salt and pepper. Stir well.
Add tuna flakes and cheese. Mix well and add the herbs last.
Place dough in a rectangular cake pan lined with baking paper and bake for about 40min in 180C.
I use a silicon cake pan.

For a low carb version. You can replace wheat flour by almond flower and use 5 eggs instead of 3.
Nice when served with a mixed salad and a yogurt based dip.

dishes from panthers savoury

French chicken pot! by Dina


1 Chicken

4 Carrots

8 Small potatoes

2 Celery

2 Chopped onions,

5 Cloves of garlic (no cutting)

3 Bay leaves,

1 lemon zest

1/2 lemon juice

Fresh rosemary.

Fresh thyme


Preheat your oven at 180 deg cel.

Cut and mix all the vegetables together with salt and pepper.

Wash the chicken and dry it well with paper towels, then rub it with salt and pepper, and olive oil all over it.

Color your chicken on all sides either on a frying pan or a French pot cast.

Add thyme on the top and the rosemary. Then add all the rest of the ingredients on top, cover the pot and place it into the oven.

Bake for 1.5 hours.

So delicious !

bread dishes from panthers

White Pita by Dina


1 tbsp instant yeast

3 cups of warm milk

6 cups white flour ( u might need some more )

2 tbsp of sugar

2 tsp of salt

2 tbsp of olive oil


Mix together the milk (37 deg cel) and the yeast, till it completely melts down.

Add to it the flour, as well as all the ingredients, mix well and leave the dough to rise for approximately an hour.

Dust work surface with some flour.

Turn the dough onto your work surface and gently degas the dough. Divide the dough into 12 pieces for big pitas or 24 for small size pitas.

Knead them into balls and leave to rest for another 20 mins and cover with a table cloth.

Remove 1 ball (keeping others covered) and press it into a flat disc with a rolling pin.

Warm a non-sticky frying pan over medium-high heat.

 Pour a few drops of oil and wipe off the excess.

Place on it the pita dough and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for another 1-2 minutes on the other side, until large toasted spots appear underneath.

Flip again and cook another 1-2 minutes to toast the other side.

The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a tablecloth while cooking any remaining pitas.

Enjoy it warm and fresh!!

Non classé

Strawberries Chia Pudding by Oxana

Ingredients :

150 ml almond milk

1 1/2 tbsp chia seeds

5 gr of agave

20 g strawberries + for decoration


Mix the almond milk, the strawberries and the agave.

Then add chia seeds and wait 2-3 hours to become a pudding.

Add a strawberry cut in half for decoration and taste.

Cakes from Panthers cookies

Giant Chocolate walnuts cookies by Jess

INGREDIENTS for 8 giant cookies

130 gr of crystal sugar

350 gr of dark chocolate chips

175 gr very coarsely chopped walnuts, toasted

2 eggs

130 gr of brown sugar

400 gr of flour

2 tsp of baking powder

1/4 tsp of baking soda

A pinch of salt

225 gr of cold butter, diced

preheat the oven at 180 deg cel.

Line two large baking sheets with parchment paper.

In a medium bowl, whisk together flours, baking powder, baking soda, and salt.

Whisk with an electric mixer the butter then when smooth, add both type of sugar and continue to mix for 30 seconds. Add the chocolate chips and the walnuts and beat gently until combined.

Gradually add the dry ingredient mixture and beat until combine; mixture will be a bit crumbly. Add the eggs and beat again.

Divide the cookie dough into 8 big balls and place it in the freezer. Let chill for 30 minutes.

Place the 4 balls on a parchment paper on each oven tray, Bake for about about 30 minutes till edges are golden brown.

Enjoy these huge cookies!

desserts others

Crepes – French pancakes

Picture by Dina


1/2 liter of milk
250 gr of flour
3 eggs
A pinch of salt
40 gr brown sugar
40 gr melted butter


Pour the milk in a whisking bowl. Add the eggs and whisk well.

Sift the flour and add it little by little to avoid crumbles.

Add the sugar and a pinch of salt.

Melt the butter, whisk prior to adding it to the preparation.

Let it sit in the fridge for 1 h or more, min being 30 minutes.

Grease a crepes frying pan and pour some of the batter into it, till golden color obtained, then turn the crepe and get it coloured on the other side. See the video on instagram at #symphoniebysylvie

Enjoy with some jam, or savoury like cheese.


Beetroot spinach salad


100 gr baby spinach leaves

100 gr black rice

1 liter of water

2 cooked beetroots

4 tbsp of olive oil

1 tbsp of balsamic vinegar

Salt and pepper


Wash the salad. Rince the rice 2 times in water. Cut the beetroots in thin pieces.

Cook the black rice with 1 liter of water and 1 tbsp of sea salt for 20 mn. Add to it 1 tsbp of olive oil. Let it cool down.

Mix all the ingredients together. Add the dressing; 3 tbsp of olive oil and the balsamic vinegar, add salt and pepper as per your taste.

It is ready and delicious.


Salty clafoutis

Ingredients :


2  Eggs+ 2 Yolks

250 ml of milk

250 ml  of whipping cream

20 gr of butter (for the mold)

20 gr of Cornstarch

Salt and Pepper


3 bell peppers different color

2 tomatoes

1 small onion chopped

1 garlic clove

1 fresh sprig of thyme

50 ml of Olive oil

Salt and Pepper


Preheat the oven to 180 ° C (th. 6).  

Grease a 25 cm diameter mold with the butter and sprinkle the bottom with breadcrumbs.

Peel the onion and cut it into small pieces.  Wash the peppers and cut them into small 1,5 cm cubes.

Cut the tomatoes, squeeze out the seeds cut them into cubes.  Peel and cut the garlic.

In a saucepan, heat the olive oil and color sweat the onion for 3 minutes.  Add the peppers, garlic and thyme, continue till colored and soft.

Mix all the ingredients of the Base: eggs, yolks, milk, cream, and cornstarch, salt and pepper.

Put the mixture of peppers, onions and garlic in the oven dish, add the cream base. Place in the heated oven at 180 deg for 35-40 mn.

*The base can be use with pretty much all vegetables, then you can add anything available in the fridge, just keep in mind to boil or fry your veggies or meat prior to mixing is with the batter.