• Preheat the oven to 170°C (Gas Mark 3).
• Grease a 20cm square baking tin and line it with baking parchment.
• In a large bowl, beat together the butter, caster sugar, eggs, self-raising flour, baking powder, and milk with an electric mixer until smooth and soft.
• Spoon the batter into the prepared tin and level the top.
• Bake for 25-30 minutes, until the cake is golden brown and springs back when gently pressed.
• Allow the cake to cool completely in the tin.
• For the filling, beat the softened butter with an electric mixer until creamy, then gradually mix in the sifted icing sugar.
• Continue beating for 5 minutes on medium speed until light and fluffy.
• Mix in the vanilla extract.
• Slice the cake horizontally in half and spread the strawberry jam evenly over one half.
• Sandwich the two halves together and cut the cake into 4cm squares.
• Fill a piping bag fitted with a 1cm plain nozzle with buttercream.
• Pipe a small bulb of buttercream (about 2.
• 5cm in diameter) on top of each sponge square.
• Place the cakes in the fridge for 30 minutes to firm up the buttercream.
• Coat the sides of each cake with the remaining buttercream, using a palette knife to smooth it on.
• On a surface dusted with icing sugar, roll out the green ready-to-roll icing to about 6mm thick.
• Cut the icing into squares large enough to cover each cake.
• Lay a square of icing over each cake, tucking it in around the sides and trimming any excess.
• Roll small bead-like pieces of green icing for the bases of the eyes and attach them to the cakes using a little royal icing.
• Pipe two dots of royal icing on top of each green base to create the whites of the eyes.
• Finish by piping pupils onto the eyes with black writing icing and use a small cutter edge to press an indentation for the mouth under the eyes.
• Get creative and give each frog cake a unique, expressive face!

• Dissolve the yeast in warm water until fully liquid.
• In a freestanding mixer, combine the flour, salt, sugar, and lemon zest.
• Add the yeast mixture, eggs, and dessert wine, mixing on low speed for 1-2 minutes until a soft, elastic dough forms.
• Gradually incorporate the melted butter, mixing on low speed for 15 minutes until the dough is soft, shiny, and pulls away from the bowl.
• Remove the dough and knead in the dried fruits by hand.
• Cover the dough and let it rise in a warm place until doubled in size.
• On a lightly floured surface, knead the dough for 2-3 minutes.
• If using a dried bean, wrap it in cling film and knead it into the dough.
• Shape the dough into a 20cm ball and flatten slightly.
• Place on a baking tray lined with parchment.
• Using a 5cm pastry cutter, cut out the center to form a ring.
• Cover loosely with oiled cling film and let rise until doubled in size.
• Preheat the oven to 180°C (Gas Mark 4).
• Brush the ring with the beaten egg wash and decorate with sliced dried fruits and nuts.
• Bake for 20 minutes, checking if the fruits are browning too much.
• If needed, cover the cake with foil.
• Continue baking for another 15-20 minutes until the cake is golden and sounds hollow when tapped.
• Let the cake cool.
• Heat the apricot jam until runny, strain, and brush the cake with the warm jam.
• Dust with a little icing sugar.

• Preheat the oven to 170°C (Gas Mark 3).
• Grease two 13cm cake tins and line them with baking parchment.
• Sift the flour, baking powder, bicarbonate of soda, and salt into a large bowl.
• In another bowl, mix together the condensed milk, water, vinegar, and vanilla extract.
• Whisk the wet ingredients into the dry ingredients until smooth.
• Stir in the melted butter and mix until well incorporated.
• Divide the batter evenly into two bowls.
• Add a different food coloring to each bowl, mixing until the desired shade is achieved.
• Pour the batter into the prepared cake tins and bake for 20-25 minutes, until the sponge springs back when lightly pressed.
• Allow the cakes to cool, then carefully remove them from the tins.
• Repeat the process two more times, using different colors, until all 7 layers are baked.
• For the ganache, heat the double cream in a saucepan until it just begins to boil.
• Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
• Whisk gently until the ganache is smooth and shiny.
• Cover the ganache with cling film and refrigerate for 1 hour, or leave it overnight at room temperature to firm up.
• Once cooled, sandwich the cake layers together with a thin layer of ganache between each.
• Place the assembled cake in the fridge for 2 hours to set.
• Use the remaining ganache to cover the top and sides of the cake, using a palette knife to create ridges and ruffles.
• Serve and enjoy the delightful surprise of rainbow colors when sliced.

Pre-soak the Prunes:

• Place the prunes in a sealed jar and cover them with a mixture of hot water and your choice of Armagnac, rum, or French brandy.
• Allow the prunes to soak overnight or up to 24 hours for the best flavor.

Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Prepare the Batter:

• In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.
• Add the melted and cooled butter, vanilla extract, and salt, and whisk to combine.
• Gradually add the flour, whisking until smooth.
• Slowly pour in the milk while whisking continuously to ensure the batter is smooth and well combined.

Assemble the Far Breton:

• Butter a baking dish (preferably ceramic or glass) and arrange the soaked prunes evenly across the bottom.
• Pour the batter over the prunes, making sure they are evenly distributed.

Bake the Far Breton:

• Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour, or until the custard is set and the top is golden brown.
• The center should be firm and not jiggly.

Cool and Serve:

• Allow the Far Breton to cool slightly.
• Dust the top with powdered sugar before serving.
• Serve warm or at room temperature as a breakfast dish or a dessert.

Prepare the Batter:

• In a large mixing bowl, combine the flour, salt, and sugar.
• Create a well in the center of the dry ingredients.
• Crack the eggs into the well, then gradually pour in the milk while whisking the mixture together.
• If making dessert crêpes, add the vanilla extract.
• Mix until the batter is completely smooth, using an electric mixer if desired.
• Let the batter rest for a few minutes (30 minutes is optimal) to allow the flour to fully hydrate.

Cook the Crêpes:

• Heat a non-stick skillet or crêpe pan over medium heat.
• Lightly grease the pan with a small amount of butter or oil.
• Pour a small amount of batter (about ¼ cup) into the center of the pan, tilting and swirling the pan to spread the batter into a thin, even layer.
• Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the underside is lightly browned.
• Carefully flip the crêpe with a spatula and cook for an additional 30 seconds to 1 minute on the other side.
• Transfer the cooked crêpe to a plate and cover with a clean towel to keep warm.
• Repeat the process with the remaining batter.

Serve:

• For Savory Crêpes: Fill with ham, cheese, eggs, or béchamel sauce and fold into quarters or roll up.
• For Sweet Crêpes: Serve with chocolate, fruit, caramel, sugar, flambé, crème fraîche, or crème Chantilly.
• Serve the crêpes immediately, warm and fresh.

Preheat the Oven:

• Preheat the oven to 425°F (220°C).

Cook the Leeks:

• In a saucepan, melt 2 tablespoons of butter over medium heat.
• Add the sliced leeks and cook for 2-3 minutes until softened.
• Remove the leeks from the pan and set aside.

Prepare the Sauce:

• In the same saucepan, add the remaining 2 tablespoons of butter and allow it to melt.
• Stir in the flour and cook, stirring constantly, for about 1 minute to create a roux.
• Gradually add the milk while whisking continuously until the mixture thickens into a smooth sauce.
• Stir in the grated cheddar cheese, salt, pepper, and a pinch of nutmeg.
• Mix until the cheese is fully melted and the sauce is well combined.

Assemble the Casserole:

• Add the cooked leeks and cubed ham to the sauce, stirring to combine.
• Pour the mixture into a baking dish.

Prepare the Puff Pastry:

• Roll out the puff pastry on a floured surface if needed to fit the size of your baking dish.
• Place the puff pastry over the casserole filling, tucking in the edges to seal.
• Brush the top of the puff pastry with the beaten egg to give it a golden finish.

Bake:

• Bake the casserole in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed.

Serve:

• Allow the casserole to cool slightly before serving.
• Enjoy the Croûte Champêtre hot, with a side salad or vegetables.

• Preheat the oven to 400°F (200°C).
• Press the frozen pie crust into the bottom of a removable bottom tart pan.
• Prick the bottom of the crust with a fork to prevent bubbling, and bake for 10-20 minutes until lightly golden.
• Allow the crust to cool.
• In a medium skillet, cook the finely chopped bacon over medium heat until crisp.
• Remove the bacon from the pan and drain on paper towels.
• In a large mixing bowl, whisk together the eggs, cream, milk, cayenne pepper, grated nutmeg, and a pinch of salt and pepper.
• Sprinkle the cooked bacon, sliced green onions, and shredded cheese evenly over the cooled pie crust.
• Pour the egg mixture over the bacon, onions, and cheese, making sure everything is evenly distributed.
• Bake the quiche in the preheated oven for 25-30 minutes, or until the custard is set and the top is lightly browned.
• Allow the quiche to cool slightly before slicing.
• Garnish with chopped chives and serve warm or at room temperature.

• Clean the mushrooms and trim any that are too large so all mushrooms are of similar sizes.
• In a large pan, melt the butter over medium heat.
• Add the chopped bacon to the pan and cook until it begins to crisp, about 3 minutes.
• Add the garlic and cook for 1 minute until fragrant.
• Stir in the mushrooms and cook for about 3 minutes until they are golden brown and tender.
• Add the Panko bread crumbs and cook for an additional 2 minutes, stirring frequently until the breadcrumbs are toasted.
• Stir in the chopped parsley and season with salt and freshly ground pepper.
• Drizzle the lemon juice over the mushrooms and toss to combine.
• Serve hot, garnished with fresh lemon slices and parsley.
• Enjoy with warm French baguettes.

• Preheat the oven to 400°F (204°C).
• Move the racks to the upper and lower thirds of the oven.
• Soak the torn Italian bread in milk for about 4 minutes, or until softened.
• Squeeze the bread to remove excess milk and set it aside.
• In a 10-inch skillet, cook the pancetta, finely chopped onion, and minced garlic in 1 tablespoon of olive oil, along with salt and pepper.
• Use medium heat and cook until the onion is softened, about 6 minutes.
• Let the mixture cool slightly.
• In a large mixing bowl, lightly beat the egg.
• Add the ground chicken, pancetta mixture, soaked bread, and parsley.
• Mix well to combine all the ingredients.
• Form the mixture into about 12 meatballs.
• Arrange the meatballs on a 4-sided sheet pan.
• In a small bowl, stir together the tomato paste and the remaining teaspoon of oil.
• Brush the mixture over the meatballs.
• Bake the meatballs in the upper third of the oven for 15 to 20 minutes, or until cooked through.
• While the meatballs bake, toss the red bell pepper strips with 1 tablespoon of olive oil and arrange them on another 4-sided sheet pan.
• Roast the peppers in the lower part of the oven, stirring occasionally, until they are tender and browned, about 35 minutes.
• In a medium mixing bowl, stir together the capers, red-wine vinegar, red pepper flakes, and ½ teaspoon of olive oil.
• Toss the roasted bell peppers with this caper mixture.
• Serve the chicken meatballs on top of the peperonata, and enjoy!

• Preheat the oven to 400°F (204°C).
• In a food processor, pulse the sliced bread until coarse crumbs form.
• In a large mixing bowl, combine the bread crumbs, ground pork, minced pancetta, lightly beaten eggs, ricotta cheese, chopped parsley, dried oregano, chopped fennel seeds, crushed red pepper, and 1 ½ teaspoons of Kosher salt.
• Mix thoroughly until all ingredients are well incorporated.
• Shape the mixture into approximately 24 meatballs, using about 3 tablespoons of meat per ball.
• Place the meatballs in a well-oiled baking dish, ensuring they are evenly spaced.
• Roast the meatballs in the preheated oven for about 30 minutes, or until they begin to brown.
• Using a spatula, carefully loosen the meatballs from the bottom of the pan.
• Add the peeled Italian tomatoes (crushed by hand or with a spoon) to the baking dish, and season with additional salt and freshly ground pepper to taste.
• Lower the oven temperature to 325°F (163°C) and continue cooking the meatballs for about 2 hours, or until the sauce becomes very thick and the meatballs are tender.
• Turn the meatballs once or twice during cooking to ensure even cooking.
• Transfer the meatballs to a serving plate, and garnish with shredded basil and freshly grated Pecorino Romano cheese before serving.
• Enjoy!