Eryn's caramel perfume chocolate chip cookies

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Caramel sauce with salted butter

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Sweet Potato and Chorizo Soup

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Jamie Oliver's raspberry cheescake

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Summer Recipes of Manu (Part 2)

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A good recipe for your barbecues: Arugula pesto and mozzarella stuffed veal escalope from CVF.

Smooth stuffed veal escalope you can cook yourself: a great delight!

Ingredients for 6 persons

6 veal escalopes (ask your butcher for thin escalopes as you will be rolling them)

2 mozzarella balls (250g in total)

100g of washed and wrung arugula

50g of washed and wrung spinach sprouts

3 peeled cloves of garlic

3 tablespoons of olive oil

Salt and pepper

Put the garlic in the bowl of a blender with the arugula, the spinach sprouts and olive oil. Mix in order to obtain a smooth pesto.

Cut off the mozzarella in slices.

Lay the veal escalopes flat down on the counter and spread a tablespoon of pesto on each one (keep a little of the pesto). Add salt and pepper and spread out the mozzarella in between the 6 escalopes.

Roll the escalopes and tie them up.

Slide the stuffed escalopes on two sticks crossing them slightly (see picture). Brush with a bit of pesto and cook on the barbecue 3 to 4 minutes on each side.

Serve with a cluster of small tomatoes brushed with olive oil and seasoned with salt, pepper, a bit of sugar and fresh thyme. You can grill the tomatoes on the barbecue or cook them for an hour at 90degrees in your oven.

The recipe your kids and teenagers will love: Caramelized spare-ribs

Yum it's so good! To eat with your fingers for sure and ideal for lunch with a bunch of friends and a bottle of rosé will go nicely with it. To accompany it, big charlotte potatoes you can cook for an hour and half in the oven wrapped in tin foil.

Ingredients for 1kg of spare ribs (4 persons)

1 kg of spare ribs

50g of brown sugar

The juice of a yellow lemon

4 tablespoons of soya sauce

1 tablespoon of liquid honey

½ thinly cut red onion

2g of chopped garlic

2 tablespoons of sesame oil

Rub the spare ribs with the brown sugar, the salt and pepper. Let it rest for 30 min. During that time, prepare the marinade with all the other ingredients. Then let marinate the spare ribs for a minimum of an hour (you can also do this the day before). Finally grill the ribs for 20 or 30 min on the barbecue or under the grill of the oven.

A family dessert: « Apricot (tian/cake) with almonds and pine nuts» from Régal

Ingredients for 6 persons

1.5kg of apricots

100g of almond powder

100 g of flaked almonds

50g of pine nuts

150g of butter+10g for the dish

100g of flour

100g of powdered sugar

Salt

Rinse off the apricots, dry them, open them and stone them. Cut them in quarters. Arrange them tightly next to each other (skin side facing the bottom) in a buttered oven dish.

In a bowl, assemble the almond powder, the flour, the sugar, the softened butter and a pinch of salt. Crumble in your hands in order to obtain a sandy mix. Mix in the flaked almonds and pine nuts.

Cover the apricots with the batter. Put the dish in a preheated oven at 150 degrees and let it cook for 45 min. Serve warm.

And to end with a flourish and impress your guests:  Sweet coffee teaspoons seen in Elle à Table.

Ingredients for 8 spoons

100g of dark chocolate

100ml de liquid cream

Prepare a ganache: heat the cream in a pan until it simmers. Pour the hot cream on the minced chocolate for it to melt and mix in order to obtain a smooth ganache.

Fill the teaspoons with chocolate and put them in the refrigerator for at least an hour. Serve it with hot coffee and dip them…