Pancakes with apples and cinnamon

Ingredients

3 large apples, seeded and peeled

3 tablespoons brown sugar
1 teaspoon of cinnamon
Homemade pancakes with or without gluten

Instructions
1. Cut the apples into small cubes, place the apple cubes in a medium
bowl, add the brown sugar and cinnamon, and mix together to
combine apples with brown sugar and cinnamon. Let them soak for
about 20 minutes. During this time (or beforehand), prepare
pancakes.

2. Just before serving, heat the apple pieces over medium heat in a
frying pan and heat the pancakes in a microwave for about 20
seconds. To serve, add the cut apples on top of the open pancake,
and fold the pancake into a pocket. Sprinkle with powdered sugar
just before serving, if desired.

WAFFLE BURGER
Delicious, easy to eat, hamburger waffles are a hit at barbecues and
summer evenings. This recipe gives about 12 burgers for four people.
Feel free to double it for your guests.
Ingredients:

Mashed potatoes
1kg ground beef
1 teaspoon of salt
 teaspoon fresh ground pepper
1 teaspoon chopped garlic
teaspoon of onion powder
1 tablespoon Worcestershire sauce
1 teaspoon oil
of a red onion, sliced

Cheddar slices, cut into small squares

Cherry tomatoes or small tomato slices
Lettuce (cut)

Instructions
1. Make small waffles about 8cm with your mashed potato in the
waffle iron. Meanwhile, in a bowl, mix the beef, salt, pepper,
garlic, onion powder, and Worcestershire sauce. Gently form the
mixture into small patties. Heat the oil in a frying pan and fry the
patties for 3-4 minutes.

2. Then turn over and add the cheese slices on top, cook 3-4 minutes
or until the hamburgers are cooked and the cheese is melted. To
assemble, start with a waffle and then add lettuce, tomato and
onion, if desired. Cover with the hamburger patty and a final fry. A
toothpick through the center can help hold it all together. Serve
with condiments of your choice to soak in.

Preparation time: 10 minutes

Cooking time: 25 minutes
Total time: 35 minutes

Philly Cheesesteak Sandwich

Ingredients:
For 2 sandwiches
1/2 red pepper
1/2 green pepper
200 g steak (rump steak) or rosbeef
3 tablespoons red wine
1 chopped yellow onion
60 g of young cheddar
2 spoonful of Philadelphia cream cheese
30 g butter
1 pinch of Espelette pepper

Instructions
1. Slice the beef into thin pieces. Saut in a pan with butter. Deglaze
with red wine. Pepper and salt slightly before booking. Be careful not to
overcut them.

2. Cut the peppers into strips. Bring them back and cook in the same
skillet. They must be very tender. Salt lightly and set aside.
3. Saut the onion rings in the frying pan. In the same way they should
be cooked and lightly toasted. Set aside.
4. In a saucepan over low heat, melt the cheddar with Philadelphia,
Espelette pepper and a pinch of pepper. When the mixture is melted, set
aside as well.
5. Two solutions for toast slices:
The fat version: you cook them in a little melted butter (it is good but it
is fat) and the version light: you pass them to the toaster. Be careful not
to dry them too much. They should be golden on the outside and tender
on the inside.

6. All you have to do is to roll up the sandwich: bread, steak, onion,

sweet pepper, you generously coat melted cheese before closing with the
second slice.

Saint-Jacques with cream of buckwheat and clementine

A good idea for a fast and delicious recipe. This buckwheat cream is
really a treat. It should work well with fish.
Ingredients:
For 6 people
18 scallops without coral
50 cl of liquid cream
40 g grilled buckwheat (Kasha)
2 organic clementine
20 g butter

Instructions:
1. Rinse and pat dry the scallops. Wash and dry the clementine. Zest into
one before squeezing it. Press also the second.

2. Heat the cream until it boils. Add 30 g of buckwheat, let steep for 10
minutes. Mix the still warm cream. Add the clementine juice. Add salt
and pepper. Keep warm over low heat.

3. Brush the scallops with a little butter. Cook them in a hot skillet about
40 seconds on each side. Salt a little with the fleur de sel, add the zest of
clementine and some grains of kasha.

4. Spread the buckwheat cream on the bottom of the plates. Place 3

scallops on each plate. Decorate with clementine peel, a little salt flower
and some kasha seeds.

CHEESE SPAGHETTI WAFFLE

Ingredients
1 large spaghetti squash
1 egg
teaspoon of salt
teaspoon pepper
1 teaspoon of garlic seasoning (I simply used organic spices)
cup of cheese (Parmesan cheese)
1 tablespoon pesto
30g of cheese (I used cheddar)

Instructions

1. Cook the squash and preheat the oven to 350 degrees. Cut the
spaghetti squash in half the length. Remove the seeds. Put in the
oven and cook for 40-45 minutes. Let the squash cool and scratch
the corners. Remove excess liquid.

2. Make the waffles and heat the waffle iron. In a bowl, mix the
 spaghetti squash, egg, salt, pepper, seasoning, and parmesan. Mix
well. When the waffle iron is hot, place half of the mixture in the
middle of the waffle iron and close. Bake according to the
instructions of your waffle iron. Remove the waffle and repeat the
process for the rest of the mixture.

3. Make the sandwich: Add 1 tablespoon of pesto on one of the

waffles and a layer of cheese. Close with another waffle to make a
sandwich. Place the sandwich on a baking sheet and place in the
oven until the cheese is melted. About 7-8 minutes. Slice the
sandwich in half and serve.

Cucumber Soup with Cilantro, Yoghurt and Grapes

Ingredients:
For 2 large plates
1 long sliced cucumber
1 clove of garlic
1 chopped shallot
1 bunch of coriander
1 pinch of chilli flakes
1 glass of Greek yoghurt
3 tablespoons liquid cream
1 tablespoon of lime juice
1 tablespoon of fruity olive oil
1 fine pinch of hyssop powder (optional)
Fleur de sel and pepper

Instructions:
For decoration: a few grains of sweet grapes, chopped coriander,
yoghurt, buttons or petals of edible roses.

Prepare all ingredients. Place them in the blender and mix for a long
time. Adjust the seasoning according to your taste, the bitterness or the
acidity of the soup obtained. Let it rest. The soup serves very cold.
Before serving, clean the grapes that you cut or not in two. Pour soup
into large hollow plates. Decorate with a spoonful of Greek yogurt,
grapes, chopped coriander and edible flowers.