Lasagna for 8/10 person (lasagnes pour 8/10 personnes).

Let me introduce you, maybe not the best lasagna in the world, but surely, they would be on the podium.

My oldest sister cooks perfect lasagna.

Each time she invites us to eat, she ask for what we want to eat, reply is still the same : Lasagna !

Which impeach her to be creative, you're right. But life is unfair, we already know it.

Some weeks ago, my parents in law came for diner and I wanted to make them lasagna. I had no choice : To capture my sister and obligate her to cook those lasagna for me.

I have to say the idea seemed great for a while. But she made judo when she was young and I was afraid to not run fast enough ...

Or to make them "all-bY-mY-seeelf..." 

And that's what I did, because I'm a winner ! 

And a poor runner.

So here what you'll need, friends :

• 1 kilograms of ground beef
• 500 grams of sausages meat
• 1/2 liter of béchamel sauce 
• 1/2 liter of tomato sauce
• 500 grams of dry lasagna
• 1 onion
• 2 cloves of garlic
• Grated cheese
• Herbes de provence or dry thyme, basil and oregano
• Salt and pepper.

Your oven must be preheated at 180°C (Th 6 / 350°F)

Just remember a very important thing : Pasta, no matter their kind, pasta must be generous. Like an italian mamma. Better have more than less.

Never spare with pasta. Never. 

Step 1 :

Cut you onion in slices and make it brown on a low fire, with a pinch of salt, for 5 minutes. Then add garlic.

Step 2 :

When they are golden, add meat and let it brown until it's cooked.

Step 3 :

Pour tomato sauce, herbes de Provence, salt and pepper and let simmer 10-15 minutes on a low fire.

Step 4 :

Or where I kill the idea of French Béchamel. 

Ladies and Gentlemen, believe me, I'm really sorry to break this dream but french women too are always in hurry, working, having children, husband, laundry and, and, and ... Let me cry five minutes and I'll be back.

Some industrial bechamel are worthy for what I needed.

So, here my béchamel's recipe : Cook it the way it said on the box !

Well, just to say I've done something, I add a pinch of dry garlic and a pinch of ground nutmeg.

Step 5 :

Now, you can begin to prepare your lasagna.

A layer of dry pasta ...

A layer of meat/tomato sauce,

A layer of béchamel,

And grated cheese.

Then do it again : dry lasagna, meat, béchamel and cheese. Until the top of the dish. End with meat/tomato sauce and grated cheese.

In the oven for 35 minutes.

Bon appétit, les amis !

Recapitulative for 10 persons :

• 1 kilograms of ground beef
• 500 grams of sausages meat
• 1 liter of béchamel sauce 
• 1 liter of tomato sauce
• 500 grams of dry lasagna
• 1 onion
• 2 cloves of garlic
• Grated cheese
• Herbes de provence or dry thyme, basil and oregano
• Salt and pepper.

Your oven must be preheated at 180°C (Th 6 / 350°F)

Cut you onion in slices and make it brown on a low fire, with a pinch of salt, for 5 minutes. Then add garlic.

When they are golden, add meat and let it brown until it's cooked. 

Pour tomato sauce, herbes de Provence, salt and pepper and let simmer 10-15 minutes on a low fire.

Here my béchamel's recipe : Cook it the way it said on the box !

Prepare your lasagna. 

A layer of dry pasta, a layer of meat/tomato sauce, a layer of béchamel, and grated cheese. 

Then do it again : dry lasagna, meat, béchamel and cheese. Until the top of the dish. End with meat/tomato sauce and grated cheese. 

In the oven for 35 minutes.

Pineapple small cakes (petits gateaux à l'ananas)

Remember the pineapple cake that my father just loves ?

I didn't want to bake my usual huge cake. I decided to adapt it and try small ones, on the yogurt cake's base.

They are a good variation if you have to take them away, for example.

Here what you'll need :

• 125 grams of yogurt, nature or pineapple flavored
• 3 eggs
• 125 grams of brown sugar (or a measure pot)
• 275 grams of flour (or 3 measures pot)
• 63 grams of neutral oil (or 1/2 measure pot)
• 300 grams of canned pineapple
• 1 tablespoon of rum
• 1 tablespoon of liquid caramel (not obligatory)
• 1 tablespoon of vanilla extract
• 1/2 teaspoon grams of baking powder

Your oven must be preheated at 180°C (350°F / Th6).

Step 1 : 

Stir sugar and yogurt. 

Step 2 : 

Then, beat the eggs in it. 

Step 3 : 

Stir one after one, flour, baking powder, oil, rum, vanilla and caramel.

Step 4 : 

Then, pour 1/4 cup of pineapple juice in the mixture.

Step 5 :

In a colander, pour pieces of pineapple, cut them if necessary, they don't have to be too big and add some flour. It will help the fruits to not fall in cake's bottom.

Step 6 :

Add them to the mixture, stir gently and fill the muffin mold.

In the oven for 25-30 minutes and that's it ! 

Bon appétit ! 

Recapitulative :

• 125 grams of yogurt, nature or pineapple flavored
• 3 eggs
• 125 grams of brown sugar (or a measure pot)
• 275 grams of flour (or 3 measures pot)
• 63 grams of neutral oil (or 1/2 measure pot)
• 300 grams of canned pineapple
• 1 tablespoon of rum
• 1 tablespoon of liquid caramel (not obligatory)
• 1 tablespoon of vanilla extract
• 1/2 teaspoon grams of baking powder

Your oven must be preheated at 180°C (350°F / Th6).

Stir sugar and yogurt. 

Then, beat the eggs in it. 

Stir one after one, flour, baking powder, oil, rum, vanilla and caramel.

Then, pour 1/4 cup of pineapple juice in the mixture.

In a colander, pour pieces of pineapple, cut them if necessary and add some flour. 

Add them to the mixture, stir gently and fill the muffin mold.

In the oven for 25-30 minutes and that's it .

Tomatoes and tuna quiche (quiche à la tomate et au thon).

My son told me :

"Mum, since you've got your blog, it's great because we're always eating something new !"

It was a good beginning, don't you think ?

Then he add :

"But, I don't like cooked tomatoes, you should know it ..."

And he did not eat this. One day, I'm going to feed him with suppository. Don't try to stop me.

Here what you need for another kind of summer quiche :

• 1 pastry
• 2 tomatoes
• 300 grams of canned tuna
• 20 centiliters of half and half cream
• 2 eggs
• 3 tablespoon of mustard
• Salt and pepper
• Some basil

Your oven must be preheated at 180°C (350°F / Th 6).

Step 1 :

Unroll your pastry and spread out the mustard on.

Step 2 :

Crumble the tuna in.

Step 3 :

Cut your tomatoes in slices and arrange them under tuna.

Whisk eggs and cream, salt, pepper and some basil cut.

Step 5 :

Then, pour the mixture on it. And in the oven for 40 minutes.

Bon appétit !

Recapitulative :

• 1 pastry
• 2 tomatoes
• 300 grams of canned tuna
• 20 centiliters of half and half cream
• 2 eggs
• 3 tablespoon of mustard
• Salt and pepper
• Some basil

Your oven must be preheated at 180°C (350°F / Th 6).

Unroll your pastry and spread out the mustard on.

Crumble tuna in.

Cut your tomatoes in slices and arrange them under tuna.

Whisk eggs and cream, salt, pepper and some basil cut.

Then, pour the mixture on it. And in the oven for 40 minutes.

Super Easy Lemon meringue Pie (Tarte au citron meringuée facile)

I wanted to bake it for sooooo long !

But it seemed to be complicated. I was tired just by reading recipes.

You have to cook eggs with lemon juice, being very careful, without stopping stirring until it becomes a cream on the top spoon, you have to precook pie crust before...

Blablabla... I was exhausted before beginning to bake !

I'm not a house elf ! And the first one who will throw a sock in my face will take a lot of risk for his own life, believe me.

I want to eat good and fast, and this is not a lemon pie who will resist me. 

And one miraculous day, my sister gave me this recipe. I've adapted it a little bit and finally I've tried it some days ago and it was just divine.

Now, please, trust me : If I can do it, everybody can do it.

Here what you'll need, for 8 persons :

• 150 grams of white sugar + 250 grams for meringue
• 110 grams of unsalted butter
• 3 lemon
• 3 eggs
• 4 white eggs
• 1 pie crust (the one you prefer, but avoid flaky pastry)
• 150 grams of almond powder
• 1 pinch of salt.

Your oven must be preheated at 180°C (350°F / th 6)

Step 1 :

In a bowl, break 3 entire eggs, add sugar and zest of 3 lemon and the juice of 1 of them. The most tiring part. To grate lemon. Yes.

Step 2 :

When everything is combined, pour melted butter, almond powder and the juice of 2 remaining lemon and whisk again.

Step 3 :

Unroll your pastry, stick with a fork and pour the lemon mixture.

Step 4 :

In the oven for 25 minutes. Have a look on your pastry, it can burn easily.

During the meantime, prepare your meringue. Whisk 4 white eggs with a pinch of salt until they become almost solid. You could put your bowl upside down, it wouldn't fall.

When it's done, add sugar, tablespoon by tablespoon. Let combine between each tablespoon.

That's it for meringue.

Step 5 :

When your pie is cooked, let it cool sometimes. No need to be totally cool, but it mustn't be too hot.

PS : no, it's not burned ;)

Step 6 :

Now, you can just take a large tablespoon and carefully spread your meringue on your tart. No problem.

I just wanted to try a new style. The freezing of adventure.

Step 7 :

Now, your oven must be on grill position. Let it heat for some minutes, it must be hot and red.

Shove pie under grill for one minute. 

Be very careful ! Your meringue must be colored. Not burned. 

The goal is not to cool meringue but just seal it.

Et voilà.

A pure lemoned and perfumed bliss.

Bon appétit, my friends.

Recapitulative for 8 persons :

• 150 grams of white sugar + 250 grams for meringue
• 110 grams of unsalted butter
• 3 lemon
• 3 eggs
• 4 white eggs
• 1 pie crust (the one you prefer, but avoid flaky pastry)
• 150 grams of almond powder
• 1 pinch of salt.

Your oven must be preheated at 180°C (350°F / th 6)

In a bowl, break 3 entire eggs, add sugar and zest of 3 lemon and the juice of 1 of them. 

When everything is combined, pour melted butter, almond powder and the juice of 2 remaining lemon and whisk again.

Unroll your pastry, stick with a fork and pour the lemon mixture.

In the oven for 25 minutes. Have a look on your pastry, it can burn easily.

During the meantime, whisk 4 white eggs with a pinch of salt until they become almost solid. 

When it's done, add sugar, tablespoon by tablespoon. Let combine between each tablespoon. 

When your pie is cooked, let it cool sometimes. No need to be totally cool, but it mustn't be too hot.

You can just take a large tablespoon and carefully spread your meringue on your tart. 

Now, your oven must be on grill position. Let it heat for some minutes, it must be hot and red. 

Shove pie under grill for ONE MINUTE !