desserts others

Whipping cream


For the cream 

500 ml whipping cream

50 gr icing sugar 

1 tsp vanilla extract or powder

Decoration for Pavlova recipe

300 gr rapsberries frozen or fresh or any fresh fruit 

Place the whipping cream for 15 mn in the freezer prior to use it.

Start whisking the cream with a mixer, when it starts bubbling, add the icing sugar in 2 times. Add the vanilla extract or powder.

Mix till ferm keep refrigerated. If you over mix it it will turn to…butter!

Add the whipping cream with a tablespoon in the middle of the meringue well (see pavlova recipe), place the fruits on top of it then, spread a bit of icing sugar with a strainer on the top. Eat on the same day or the day after.

bread Cakes from Panthers

Bread baguette – salty paneer and chili by Nythiya

18 g of fresh yeast
155 ml of water
300 gr flour
1 tbs sugar (20 gr)
8 g of salt


Pickled chili

Salty paneer

Dissolve the yeast in water at 37 degrees (3-5 min)
Put flour in the bowl once water and yeast dissolved. The entire surface
should be covered at once. Add all the other ingredients.
Mix 3-5 minutes until obtaining a dough nor wet nor dry.
Put the dough in a bowl and cover with either a cellophane or a tea cloth.
The dough should rise at least for 1 hour.
Degas the dough and make either 8 small or 2 larger sticks.

Work the dough and stuff it with salty paneer(cottage cheese) and pickled chilli…
Let rise the dough again for 30 minutes to 1 hour, in an oven at 50
degrees, or at a room temperature without air-con.
Cook for 15-20 minutes at 200 degrees.

cakes Cakes from Panthers

Lemon cake cream cheese by Daniel



350 gr of flour

2 1/2 tsp of baking powder

1/2 teaspoon of salt

225 gr of unsalted butter

300 gr of crystal sugar

4 eggs

2 tsp of vanilla extract 1+1

1 tsp of lemon juice

250 ml milk

1 tsp of grated lemon zest + sprinkles for the frosting

Candied lemon slices for decoration (optional)


450 gr of cream cheese

1/2 cup unsalted butter

115 gr of crystal sugar

1 tsp vanilla extract



Preheat the oven at 180 deg Cel.

Whisk together in a bowl, the flour, the baking powder and the salt.

Place the butter and sugar in the bowl, use a mixer and beat until light and fluffy for about 3 to 4 minutes.

Beat in the eggs one at a time until they are combined. Add the vanilla extract, whisk again.

Add half of the dry ingredients, add the milk and beat well till combined. Add in the rest of the dry ingredients as well as the lemon zest.

Place parchment paper at the bottom and the edges of your oven dish (About 22×33 cm, rectangle or round shape with high edges).

Pour the mixture into the dish. Bake for 25 to 30 minutes, check if the blade of the knife is completely dry before taking it out of the oven.

Cream cheese frosting:

Remove the cake from the oven dish, let it completely cool down.

Beat the cream cheese and butter together until creamy, add the vanilla extract and the sugar till combined. Frost the cake, then top with the lemon zest.

You can use candied lemon for decorating the top of the cake!


cakes Tarts

Rapsberry Pavlova


400g egg white

400 g of cristal sugar

400 gr of powder sugar

1 tbsp of white vinegar

Whipping cream for pavlova (see recipe on the website)


Pour in a mixer bowl the egg white, start mixing low speed, when the egg white start bubbling increase the speed to medium then high, start adding the crystal sugar in 3 times within 5 mn, then add the white vinegar spoon and add again the powder sugar within another 5 mn in 3 times.

When the consistency is firm the Meringa is ready to be placed on a baking parchment support, start from the base making a circle from the center, as a snail shape.

Then add another layer on the sides all around to make the middle lower than the sides, to form a well.

Bake in a oven at 120 degrees for 1h15 mn. It will be crunchy and firm. Wait it to cool down.

Add the whipping cream in the middle (mix the cream for a few seconds before adding it to the Meringa) and on the top the raspberries as per the pictures.

Before serving spread a bit of powder sugar over the raspberries.

It is ready to serve!

You can as well make mini meringue or put vanilla custard instead of the whipping cream.


Risotto spinach basil cashew nuts

Recipe by Cookomix


100 gr of parmesan (60+40)

50 gr of cashew nuts

100 gr baby spinach leaves

70 gr olive oil

3 shallots

1 garlic clove

400 gr rice for risotto

100 gr white wine

680 gr water

1 cube vegetable broth

salt and pepper


Mix the cashews nuts with 60 gr of grated Parmesan cheese in a blender  (Thermomix 8 sec – speed 10)

Add to it your washed baby spinach leaves and the fresh basil leaves and the olive oil, blend all for 10 sec (Thermomix 8 sec speed 6), push down the pesto with a spatula blend again 10 sec (Thermomix 8 sec- speed 6).

Your pesto is ready!! And Indeed delicious 😋

For the rice:

Chop your shallots and garlic and stir for 3 mn on high heat (Thermomix – varoma – speed 1- anti clockwise).

Add to it the risotto rice and stir for 1 mn (Thermomix 1 mn-100 deg-speed 1).

Add 60 gr of white wine. Stir again for 3 mn (Thermomix – speed 1 and varoma 3 mn).

Add all the rest of the white wine, the water, 1 cube of vegetable broth, add also a pinch of salt  and pepper according to your taste. Cook and stir for 12 min. (Thermomix 12 mn -100 ° C – anti clockwise – speed 1).

Keep aside for 5 mn. Transfer to a container. Add the pesto spinach to the rice and mix gently. Serve the rest of Parmesan cheese and a few extra drops of olive oil. Bon appétit!!


Chicken bell peppers

INGREDIENTS: For 6 people

8 pieces of chicken filet

4 red peppers

1 green or/and yellow pepper

2 onions or 300 gr

700 g of tomato sauce.

5 tbsp of olive oil

1 tsp. dried Provence herbs

20 g butter

1 tsp. sugar

1/2 cube chicken broth

1 tsp. balsamic vinegar

Salt and pepper

Ustensiles: 2 large frying pans, one with lid, 1 saucepan

Wash the peppers, cut them in half, remove the interior partitions and the seeds and cut them into narrow long strips.

Peel and finely chop the onions.

Season the chicken pieces on both sides with salt and pepper.

Bell peppers:

Use 2 tbsp of olive oil in a frying pan add all the peppers. Add Salt and pepper. Cook over medium-low heat 25 min, stirring often.

Tomato sauce:

Fry the onions in a frying pan with 1 tbsp of olive oil.

Dilute 1 glass of water in a saucepan with half of a cube of broth (broth is optional) make it boil.

Put together the broth, the onions, add the tomato sauce, the sugar ,the dried Herbs /spices as per your taste and the balsamic vinaiger.

Cover and simmer 20 min, stirring occasionally.


In a large frying pan, heat the butter and 2 tbsp olive oil over medium heat. Place the chicken pieces until they are golden brown (about 7 min) cover with a lid. Remove the chicken. Keep aside.

When they are all cooked, put the chicken and the peppers in the tomato sauce, place on a dish serve with rice.


Waldorf salad


2 apples

1 large green salad

1 celery stalk

1 bowl of fresh white or black grapes /dried raisins

100 gr homemade mayonnaise or vegan mayonnaise

100 ml water

A handful of walnuts, roasted or not

Preparation :

Wash the salad, the apple, the grapes and the celery.

If you have dried raisins instead of the fresh grapes soak them 30 mn in water.

Drain and cut the salad.

Cut the apple in 2, remove the core, then cut thin strips of apples.

Put mayonnaise in a bowl and add the same amount of water to dilute it. Mix well.

Make the salad by putting the salad leaves first, then the apple strips, the grapes, the nuts and the celery.

Serve with mayonnaise sauce (Hellmann’s vegan mayonnaise used in the recipe).

cakes desserts others

Banana chocolate puff- Yuzu ice-cream


1 puff pastry

2-3 bananas

50 gr chocolote chips

1 egg yolk

Yuzu ice cream


Cut the bananas as if you were slicing it, but not through it.

Place the banana on top of the puff pastry, add along 1 layer of chocolate chip.

Roll it into the puff pastry, seal on the edges and use the egg yolk for gliding.

Repeat till the end of the puff pastry.

Bake in an preheated oven at 180 degrees for 20-25mn.

Serve it with a scoop of Yuzu ice-cream.


Asian Salad dressing by Maud


2 tbsp Soja sauce

1 tbsp Rice vinegar

1Lime zest and juice

1 tbsp grated Fresh ginger

3 tbsp Olive oil

1 tbsp brown sugar



Mix all together: the soy sauce, the rice vinegar, the lemon zest and the juice of a lime.

Add a tablespoon of Grated fresh ginger, add the olive oil the brown sugar, just pepper ,salt as per your taste.

Mix everything the salad dressing is ready!!

Mix it in the salad prior to serve it otherwise it cooks the salad.


Green salad and tomatoes


3 Tomatoes

1 Green salad



Asian salad Dressing (see recipe in the website)


Wash all the vegetables and herbs and dry delicately. Keep them separately.

Cut the tomatoes into small squares. Keep aside.

Chop the dill. Keep aside

Cut the green salad into thin strips about 1-1,5  cm wide

Mix with a salad spoon all the ingredients,

For decoration add the coriander leaves on the top.

Add the dressing