Ingredients :

• 125 g chocolate
• 250 g butter
• 200 g sugar
• 175 g flour
• 3 eggs
• 100 g chopped nuts 

Preparation of brownies :

1. Melt the butter and chocolate in a saucepan. Turn off heat.
2. Add the sugar. Mix together. Add the eggs, flour and nuts. Mix again.
3. Put the mixture into a buttered oven dish. Bake at 175°C for 25 minutes.                                                  4. Let the brownies cool. Cut them into squares. Yummy !

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Method

1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

   

    

   BATAL Janelle - DIEBOLD Rose - DOLANT Mathilde

Ingredients :

-12 very good strawberries
- 100g chocolate 
- Peaks in wood

Recipe :

Rinse the strawberries, dry with absorbent paper so that's no longer wet. put the chocolate broken into pieces in a small saucepan. when the chocolate is melted, stir with a wooden spoon. prick each strawberry with a wooden peak to coat chocolate. let harden  lollipops on a support. 

You must eat during the day because fruits get damaged quickly.

Setting-up time: 30 minutes
 Cooking time: 55 minutes

Ingredients (for 8 people): for the crust:
- 250 g of biscuits ( small crumbled browns)
- 125 g of melted butter
- 1/2 coffee spoons of worn nutmeg (if we like)

For the side filling:
- 500 g of creme cheese
- 150 g of sugar
- 2 soup spoons of flour
- 3 eggs
- 25 cl of creme fraiche
- Flavor in the choice (1 coffee spoon of vanilla extract or orange or lemon peel)

Preparation of the recipe:

1) Preheat the oven in 180°C. Hide of buttered parchment paper a mold 23 cms in diameter. Ideally, the bottom of the mold must be removable, otherwise, let exceed(overtake) the paper to turn out the cake by shooting(pulling).

2) Mix biscuits, nutmeg and melted butter. Hide the bottom of the mold of this mixture by compressing well with the back of a spoon. Put in the refrigerator.

3) Beat the cottage cheese in the whip until it is smooth, then add the sugar and the flour, then the eggs one by one. Add then the cream and the flavor. Overturn on the crust (if the crust "exceed" some cream, deprive the surplus of the spoon, it risks to burn).

4) let it cook 50-55 minutes until

• 500g of flour floured of Allerglibre

• 20 cl of vanilla almond oil of Perlamande

• 11 g of yeast without gluten

• 2 c in of oil of hazelnuts

• 2 c in of unrefined fair sugar

• 12 cl of fresh water

• 1 c in c of salt

 1

Make warm the milk in a pan then add the yeast and let rest 10 min.
Then in the bowl of the robot put the flour, the water, the salt, the sugar, the oil then the milk with the yeast.
Mold, please, until the dough is very homogeneous.
Then rest the dough 1h-1h30 under a clean and wet linen.
Spread the dough on with a rolling pin, until a thickness from 0,5 to 1 cm.

2

To cut circles about 7,5 in 10 cms with a glass or takes room and to arrange muffins on a plate covered with a movie cooking floured well.
Leave still raised 30 min-1h.
Then cook them in a hot frying pan 4-5 min on each side.
Have a rough time tepid or cold...

 3

My side dish:
Big 3 càs of soft margarine of Perlamande 1 c in of purée of complete almonds of Perlamande

1 c in of purée of complete almonds of Perlamande 1 c in of purée of hazelnuts of Perlamande 1 c in of purée of cashew nut of Perlamande 10 drops of aroma of bonbon of My Low-calorie food

Mix the whole and spread.