Pasta with meat & vegetables

To make this laminate, you will need:

1 courgette
1 yellow pepper
250 g fresh mushrooms
1 yellow onion
1 ready-to-use puff pastry
1 egg
500 g of vegetable stuffing
Salt pepper
1 Herbes de Provence CS
Olive oil


Rinse zucchini and pepper, then cut into small cubes. Clean the mushrooms with a damp cloth. Remove the feet, then remove the skin from the hats. Cut the mushrooms into strips.

In a wok, put a fillet of olive oil, then cook the courgettes for five minutes. Add the peppers. Then the mushrooms. Stir from time to time. Saler & Poivrer. Add the herbs of Provence spoon. Continue cooking until vegetables are melted. Book.

Slice the yellow onion. Put it in a small skillet with a little olive oil. Add the vegetable stuffing. Leave to cook for about 10 minutes over medium heat.

When the meat is cooked, add it to the vegetables. Mix well, then put back on fire for five minutes. Adjust seasoning.

Preheat the oven to 200 ° C

On the work surface, unroll the dough ready to use. With a knife, cut strips on both sides of the dough. Place trim in center. Fold the strips together, forming a braid. Brown the puff pastry with the beaten egg.

Arrange the laminated on a pizza plate. Bake for 30 minutes of cooking. Allow to cool for a few minutes then cut the laminated into slices.

Chicken DG Recipe from Cameroon

Ingredients :

1 chicken cut into pieces
6 plantain plantains
1 onion
1 celery branch
1 red onion
2 tomatoes
4 carrots
1 green pepper
1 red pepper
1 yellow pepper
1 can of green beans
1 bouquet garni (thyme and laurel)
1/2 bouquet of chives
1/2 bunch of flat parsley
6 garlic cloves
1 piece of 5 cm ginger
Neutral oil
Chilli (optional)
Seeds of djansan (optional)
Grape seed (optional)

Preparation :

Cook a chicken cut into pieces in boiling salted water with an onion, a carrot, a celery stalk with its leaves, a bouquet garni, salt and pepper.

Drain the pieces, dry them (in absorbent paper) and fry them and set aside.

Peel then cut into rings (not too thin, the sections should have a thickness of about 1.5 cm) 6 plantain. Fry them in hot oil. Remove from the frying bath when they have a beautiful golden brown color, and reserve them.

In a large pot, sear in hot oil and in this order:
1 large red onion
2 tomatoes, cut into medium quarters
3 carrots, sliced
3 peppers, 1 of each color (red, yellow and green) in reference to the colors of the Cameroonian flag,
cut into small pieces
Green beans (canned), halved
Celery leaves, roughly chiselled
Chive stems, roughly chiselled
Flat parsley, chiselled
6 garlic cloves, peeled and crushed
1 tablespoon paprika
1 teaspoon grated fresh ginger
Pepper (from Penja)
Chilli (optional)

For a truly Cameroonian flavor, add about thirty djansan seeds and 4 seeds of powdered pepe together

Leave on high heat, stirring for 5 minutes, then add 10 cl of tomato coulis and two cubes of chicken broth, cook over medium heat for ten minutes, then add the chicken and plantain. Stir gently and cook over low heat for another 10 minutes.

This dish may be accompanied by white rice.

Recipe for Original Lost Bread

Ingredients :

20 cl of milk
80 cl of liquid cream
5 egg yolks
140 g caster sugar
50 g of brown sugar
100 g butter
1 brioche bread, not sliced


1. In a bowl, combine milk, cream and powdered sugar. Add the egg yolks and mix with the dipping mixer. Reserve in the fridge for 4 hours in ideal. Preheat oven th6 / 180 ° c.

2. Cut the bread into slices 2 to 3 cm thick. Cut the crust.

3. Pour the egg mixture into a hollow dish and place the bread slices in them and allow them to soak for 30 minutes.

4. Melt the butter in a skillet with a non-stick coating, powder with brown sugar, leave to caramelize very slightly before stirring the bread slices on both sides until they caramelize. Repeat 2 by 2 or 3 by 3.

5. Remove the bread from the pan and place it on the baking sheet covered with parchment paper or a silicone mat. Bake for 5/6 minutes.


Serve immediately with fruit.

Lamb Mechoui and Couscous with Veal Chops


For the méchoui:
1 leg of lamb (1.8 kg)
½ bunch of coriander, 3 stems of shallots
½ teaspoon of each: dried thyme, cinnamon powder, peppercorns
1 tablespoon each: paprika, cayenne, cumin, ginger
1 pinch of turmeric
150 ml of olive oil (50 ml for seasoning and 100 ml for a special oil whose mechoui is brushed throughout the cooking)

For couscous with veal chops :
500 g veal chops
500 g of couscous seeds
1 turnip, 3 carrots, 1 zucchini, 2 tomatoes, 1 onion
50 grams of raisins
1 tablespoon of ginger, 1 pinch of cinnamon, 1 pinch of turmeric, salt and pepper,
3 tablespoons olive oil
700-800 ml of water
1 knob of butter

Instructions :

For the méchoui:
* The traditional mechoui is cooked with embers and is constantly turned over. Here I opted for an oven, much easier.

In a cup, I spill my 50 ml of oil to which I add all the spices, chopped coriander and salt (to taste) to get my marinade.


I reserve a small part of the marinade that I dilute with 100 ml of oil
I make deep cuts in my leg and I properly coat the marinade (insisting on the notches). I taste to rectify the salt if necessary. I then put the leg of lamb in a baking dish and cut 3 shallots. I close my dish with cellophane and leave to refrigerate for 4 hours or more


Before I start cooking the leg, I preheat my oven to 150 degrees Celsius. To facilitate the circulation of heat below my leg, I place a grill at the bottom of the baking dish and I place my leg
I let it cook for 30 minutes and I come out to spill 200 ml of water. I put the leg in the oven to cook for 4 more hours.
Every 30 minutes, I sprinkle some of the cooking juice in the bottom of the dish and I go back. I also make sure to brush it a few times with the oil prepared in step 2.
After a total of 4h 30 of cooking, I take out my leg of the oven and I let it rest 10 minutes before serving. The meat should be crispy on top and should come off easily from the bone.

For the sauce accompanying the méchoui:
1 tablespoon of Harissa
The juice of a lemon
1 teaspoon ground cumin
3 tablespoons olive oil
1 small glass of water
salt to taste
A homogeneous mixture of these ingredients in a small cup will give you a delicious sauce to accompany your mechoui.

For the broth of chops accompanying the couscous:
In the bottom of my couscoussier, I make the chops and the onion sliced ​​in a net of olive oil. I then add the diced tomatoes, ginger, pinch of turmeric, salt and pepper.

I cook 5 minutes and then add 700-800 ml of water and I adjust the seasoning if necessary. On medium heat, all will cook for 20 minutes before incorporation of vegetables.

I start by incorporating the vegetables. First add the carrots (previously cut in length, without the heart) and then the turnips (cut in 2). I cook 10 minutes and finally add my zucchini cut into length. I cook for another 15 minutes.
Your broth is ready.

For couscous:
I immerse my 50 g raisins in a cup of water to rehydrate (30 minutes or more)
While the broth is cooking, I spill my 500 g of couscous seeds into a salad bowl. I wet them with a little water and a drizzle of olive oil. I mix the whole and I err in between my two hands.
I spill the contents of the salad bowl into the top of my couscoussier, I close and I cook 20 minutes steaming.
At the end of the 20 minutes, I spill the couscous in my salad bowl and add a little water, a bit of oil and I kiss it a second time (be careful not to burn yourself)
I put the couscous to cook for another 15 minutes and I spill it into my salad bowl again.
I crushed with a fillet of olive oil, I add salt and I cook 10 minutes
After this time, I spill my couscous cooked in the salad bowl, I add a nut of butter and I kick it one last time.
Triple steaming gives you an almost cloudy couscous. Nothing to do with what we know.

I serve my couscous in a large dish making a small mountain whose top will be watered with a little broth. I put my ribs on it. The rest of the broth will be served as an accompaniment in a small cup. I lay the vegetables at the ends of the dish. I sprinkle a pinch or two of cinnamon and I sprinkle with grapes.

It’s ready! Enjoy your meal!

Rolls with dried fruits


– 200 g almonds
– 200g of crushed walnuts
– a pinch of cinnamon
– 100 g caster sugar
– 150 g butter
– 2 tablespoons water of orange blossom
– 15 sheets of pastilla


– Egg yolk
– 200 g honey
– fried and crushed almonds


– Scald the almonds, prune and fry in hot oil and then crush them using a blender. Mix with nuts, cinnamon, sugar, butter and water of orange blossom
– butter a sheet of pastilla, tap on the mixture and water with melted butter then roll the sheet on the mixture to obtain a laminated roll. Flatten it slightly.
– Cut the rolls into pieces of 2.5 cm, place them on a plate and brush with egg yolk. Put in a preheated oven at an average temperature for 15min. Water them with honey once you have them out of the oven
Serve cold

Smoked Roast Chicken Recipe


1 chicken of 1 kg 750
1 C. Lapsang Souchong Smoked Tea
1 C. salt


Place the smoked tea in an infuser and place in simmering water. Let the tea cool and salty.
Place the chicken in a plastic bag, pour over the smoked tea and close the bag. Reserve the chicken for at least 12 hours.
Drain the chicken, place it in a dish and bake in preheated oven at 180 ° C for 45 to 60 minutes

Recipe Fish Croquettes with Herbs

Ingredients :

300 g white fish
1/2 bunch of coriander
1/3 bunch of flat parsley
400 g mashed potatoes
1 clove of garlic
2 small shallots
2 eggs
3 tablespoons corn flour


1In a chopping robot bowl, pour the fish in pieces, the coarsely chopped fresh herbs, garlic, shallots and eggs. Mix well all ingredients. Pour this dough into a bowl. Add mashed potatoes and corn flour. Salt, pepper and shape the croquettes.
2Place the croquettes in the bread crumbs. Heat the oil in a large frying pan. Fry the croquettes on each side, about 5 minutes

Lamb Mechoui Recipe

Ingredients :

1 (top) leg of lamb of about 2kg cut into two parts to facilitate cooking
One tablespoon of butter
500g of onions (recommended, but I put a little less)
7cl of sauce oil
5 garlic cloves
2 cube maggi bouillon, salt, pepper, a pinch of chilli, 1 teaspoon of ginger
3 tablespoon of vinegar, 2 tablespoons of mustard
2 bay leaf, Thyme (optional)
3 green, yellow, red peppers
1 cucumber, 1 carrot, 1 tomato, 50g green olives
1kg of potatoes
1L of oil for the preparation of fries
Two tablespoons of small peas (canned, drained), Two tablespoons of sweet corn
1/2 garlic clove for mayonnaise
1 parsley branch for decoration (optional)

Preparation :

Begin by quickly cleaning your leg in plain water.

Make several long incisons using a knife or holes.
Prepare the stuffing and marinade that will help reveal all the taste of this leg. To do this, peel 4 cloves of garlic. Add a pinch of chilli, a teaspoon of ginger and a pepper, a maggi cube broth. Mix everything using a mixer or a mortar. Add one tablespoon of mustard. Mix.

Add stuffing thoroughly into each incision or hole. Keep in to coat the entire surface of the meat.

Salt the meat evenly.
Cooking of meat
Put in a casserole.

Add 1 glass and a half of water. Add the bay leaves. Sprinkle with thyme (optional). Add two tablespoons of vinegar.

Bake the lamb in the casserole for about 20 minutes, turn it over halfway through cooking.

Do not wait until the water evaporates completely, remove the leg of lamb, and reserve the cooking juice. It will serve to make the sauce.

Preheat oven to 200 ° C.

Place aluminum foil on the oven tray. Place at mid-height. Coat the leg of butter and cook for about 30 minutes. Turn it over halfway through cooking.
There will be some cooking juice on the plate which keeps the meat moist inside while it colors on the surface.
The sauce
While cooked meat prepare the sauce to save time.
For this purpose cut the onions finely. Put the 7 cl of oil in a casserole. Add the onions. Add the remaining garlic clove, minced or crushed. Leave to stain for 5 minutes, stirring occasionally.

Then add 1/2 glass of water and the cooking juice you had reserved.

Add a tablespoon of mustard, a little pepper and a tablespoon of vinegar. Add the maggi cube broth. Mix and cook for 10 min over medium heat then 5 min over low heat.

The sauce should be thick so continue cooking for a few minutes if necessary.
If necessary adjust the seasoning (salt, pepper).

The mayonnaise
Put the mayonnaise in a bowl. Add sweet corn, peas, a pinch of pepper and 1/2 clove of crushed garlic. Mix. And book.
French fries
Cut the potatoes into sticks that have roughly the same size. Put in a large bowl of salted water

Heat the oil. Cook the potatoes and place on absorbent paper.

Raw vegetables
Cut the peppers into sticks or dice or bracelets. You can also cut them into pots with sawtooth and put the mayonnaise in it.

Grate the carrot. Peel the cucumber and cut into slices. Gently cut the tomato into slices.

Make a nice dressage as you feel or like mine.

Do not forget your green yellow red peppers. In the colors of Senegal you said? The Ivorians and others do not be angry :))

Do not forget olives … tomatoes cut into slices, cucumbers, etc.

Add a few parsley leaves to give freshness.

And on arrival it gives that

Good appetite and see you soon for other recipes.

Apricot Cake Recipe

Ingredients :

200 g apricots (not too ripe)
125 g butter
2 tablespoons honey
3 eggs
150 g caster sugar
1 teaspoon of bitter almond extract
1 teaspoon vanilla powder or liquid
180 g of flour
1/2 teaspoon baking powder
60 g ground almonds
3 tablespoons flaked almonds


1 Pick up the apricots and cut them into small cubes. Melt 25 g butter in a frying pan and fry the apricots with the honey for 10 minutes, stirring regularly to caramelize on all sides.

2 Beat eggs with sugar, bitter almond extract and vanilla. Add the flour and yeast, then the remaining melted butter, powdered almonds and apricots.
Pour the mixture into a cake pan, sprinkle with shredded almonds and bake for 30 to 35 minutes at 200 ° C. Serve warm or cold.

Baked quail recipe

Ingrédients :

6 cailles
2 échalotes
1 oignon coupés finement
De la sauce de soja
1 cs d’huile d’olive

Direction :

Étape 1: Assaisonner les cailles d’un du mélange des échalotes,oignon, un peu de sel,du  poivre, de la sauce de soja et 1 cs d’huile d’olive et mélanger le tout et les mettre dans un sac de congélation pendant 15 à 30 minutes.

Étape 2: Allumer le four à 180° degré pendant 15 min  et  avant de passer les cailles au four rajouter la sauce chinoise (sauce de soja) .

Puis enfourner pendant 30 à 45 minutes, jusqu’à ce que les cailles deviennent très bien cuites.

Servir avec  du riz , de l’attiéké  ou des légumes .


Ghoriba Recipe with raisins and almonds

Ingredients :

– 250g of sugar
– 250g of butter
– 1 tea glass of oil
– 4 egg yolks
– 2 sachets of pastry yeast
– 125g of raisins cut into small dice
– 125g diced almonds
– Flour according to mixture

Garnish :
– Grilled and diced peanuts

Preparation :

– Work the butter with the sugar until you get a creamy mixture, add the egg yolks, work well then add the oil, mix well, add the raisins and diced almonds, work vigorously with the hands, add the yeast and the flour gradually and work the whole and knead until obtaining a soft and smooth paste.
– Make small piles with the dough, soak them on one side in the diced peanuts, arrange them gradually on a sheet of oven covered with parchment paper, leave the space between them they swell during cooking).
– Bake in a preheated oven at 180 ° C until lightly browned.
– Store in a tightly closed container.

Stuffed Chicken Pestle Recipe

Ingrédients :

– 2 pilons de poulet
– Les abats d’1 poulet
– 2 fromages la vache qui rit
– 2 cuillères à soupe d’huile d’olive
– 1 cuillère à soupe de persil haché
– Sel, poivre

Préparation :

– Mettre dans une cocotte l’huile d’olive, sel, poivre, ajouter les abats de poulet et fermer la cocotte, laisser cuire sur feu très doux, compter 15 minutes de cuisson à partir de la rotation de la soupape, retirer du feu, laisser s’échapper la vapeur puis ouvrir la cocotte.
– Couper les abats de poulet en petits carrés.
– Couper les fromages en carrés
– Mélanger dans un bol les carrés d’abats de poulet, les carrés de fromage, persil, poivre.
– Séparer la chair de les os de pilons et farcir-les avec ce mélange,  brider l’ouverture avec le fil de cuisine.
– Placer chaque pilon de poulet sur un rectangle de papier d’aluminium fort légèrement huilé, fermer le papillote, les placer dans un plat à four et mouiller le plat avec l’eau, laisser cuire dans un four moyennement chaud jusqu’à ce que les pilons soient tendres, retirer les papiers d’aluminium et enduire les pilons avec le beurre et remettre au four et laisser-les dorer.
– Servir aussitôt.


Squid recipe stuffed with oregano tomato sauce


2 large squid, cleaned, and their tentacles reserved
1 C. olive oil
2 squid tentacles, finely sliced
60 g fresh breadcrumbs
1 clove of garlic, crushed
1 C. pine nuts
30 g fresh parmesan, finely grated
1 egg, beaten
1 C. chopped fresh parsley, chopped
4 c. olive oil
2 tubes of stuffed squid
1 garlic clove, finely chopped
3 anchovy fillets in oil
400 g of tomato pulp
1 C. fresh oregano leaves
Additional oregano strands, for presentation


Clean the squid and cut off their head and beak. Leave whole tubes and keep small clusters of tentacles together. Discard the heads. Remove the transparent pen from each tube, then rinse.
Stuffing: Heat oil in medium-sized frying pan and fry tentacles for one minute. Drain and place in a bowl. Add breadcrumbs, garlic, pine nuts, parmesan, egg and parsley. Season with salt and pepper, then mix.
Divide the stuffing into the squid tubes leaving a little space on top. Close the tubes with a toothpick.
Sauce: Heat the olive oil in a small frying pan, add the stuffed squid and cook gently for 10 to 12 minutes. Add the garlic and anchovies and continue cooking, stirring until the anchovies have almost dissolved in the oil. Add the tomatoes, salt, pepper and oregano. Mix well.
Make sure the sauce covers the squid. Cook gently, uncovered, 15 to 20 minutes. Let rest in the sauce for a few minutes.
Presentation: Cut the squid tubes into rings 1 cm thick. Spread a spoonful of sauce in a serving dish, place the slices of squid on it and decorate with oregano sprigs.

Grilled Chicken and Corn Salad Recipe


– 400g chicken breast
– 350g of corn
– 10 cherry tomatoes
– 1 small onion
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– Salt and pepper

– 1 teaspoon curry paste
– 1 teaspoon of white vinegar
– 1 teaspoon of mustard
– 1 tablespoon soy sauce
– Salt pepper


– Cut the chicken breasts into fine fillets.
– Prepare the marinade: in a bowl mix the curry paste, vinegar, mustard, soy sauce, salt and pepper, add the chicken fillets and coat them with this marinade, let them marinate for 1 hour.
– Place chicken fillets on barbecue grill and grill on each side, turning occasionally until well cooked.
– Cut the grilled chicken fillets into strips.
– Drain the corn.
– Peel the onion and cut into small cubes.
– Wash the cherry tomatoes and cut them in half.
– In a bowl mix the olive oil, lemon juice, salt and pepper.
– Mix corn, onion, cherry tomatoes in a bowl, add sauce dressing, mix well.
– Put the corn preparation in the center of the serving dish and surround with chicken strips, sprinkle with chopped parsley.
– Serve immediately.

Stuffed Meat Stuffed with Hard Eggs

Ingredients :

500g of ground meat
8 eggs
A small bunch of chopped parsley
Salt pepper

Preparation :

Fill half a pan with water. Add eggs and salt. Bring to a boil. Leave to cook for 10 minutes. Drain.
Remove shell from hard boiled eggs
Mix well ground meat, chopped parsley, salt and pepper.
Divide the ground meat into 8 balls.
On the work table, flatten the minced meat ball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
Cover the egg completely with this disc of ground meat.
Repeat for other hard boiled eggs
Blanch the balls in boiling water for 1 minute.
Brown the balls in the oven rack.
Serve hot.
Good appetite and good tasting!

Eggplant Caviar Recipe

Ingredients :

For this recipe for eggplant caviar: 1 eggplant
– 3 or 4 small tomatoes
– 1 onion
– 1 garlic clove (optional)
– 1/2 sweet pepper
– 1 tip of chili pepper
– salt, pepper and fresh thyme.

Preparation :

Cut the eggplant in half, cut the flesh and put it in a baking dish.
2 Slice the onion and arrange the slices on the eggplant
3 Crumble tomatoes, cut into slices and place on top of onions.
4 Cut the diced half pepper and spread in the dish and on the eggplant. Add a drizzle of olive oil, salt, pepper and thyme.
5 Place in oven Th 6 (180 ° C) for about 45 minutes. avoid the pulsed air that dries the vegetables.
6 When the vegetables are cooked, scrape the eggplant pulp to remove the skin (too indigestible) and pass the whole to the blender.
7 Once mixed you can add a spicy chili pepper or a few drops of tabasco according to the tastes.
8 You will mix more or less strongly according to the desired texture.
9 To be served fresh on toasted toast or with blinis.

Recipes Minced meat dishes


– 200g of flour
– 200g of durum wheat
– 1 tablespoon of butter
– 1 egg
– 1 sachet of pastry yeast
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– 1 teaspoon of dry basil
– Salt

The joke
– 500g of ground meat
– 2 onions, cubed
– 50g of black olive cut into pieces
– 200g of grated cheese
– 1/2 teaspoon of dry basil
– Salt pepper


– Put in a bowl the flour, dig a well in the center, add butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt, basil and incorporate little by little the water warm and knead until the dough is smooth and smooth, cut the dough into small balls the size of a cherry, cover with a cloth and let them sit for 15 minutes.
– Prepare the stuffing, heat 1 tablespoon of oil and cook the onion until it is translucent, add the chopped meat and cook, stirring with a wooden spoon, salt and pepper. Drain the stuffing in a colander, add grated cheese, black olives, basil, mix well.
– Spread each ball of dough on a work surface floured with a roller, cut it in half, put a spoonful of stuffing on the half of dough then fold in triangle taking care to weld the edges in pressing lightly with the back of a fork to give decorative effects, continue the same operation with the dough and stuffing.
– Brush the slippers with the egg yolk and cook in a preheated oven at 180 ° C until golden brown.
– Serve immediately.

Recipe for Chicken with Eggs

Ingrédients :

– 1 chou-fleur de 1kg
– 5 oeufs
– 1 pincée de safran
– 1/2 cuillerée à café de poivre
– 1/2 cuillerée à café de gingembre
– 1/4 cuillerée à café de cumin
– 1 pincée de piment fort
– 100g de mozzarella râpé
– Sel


1- Retirer les feuilles vertes de chou-fleur et tailler-le en bouquet, les laver délicatement.
2- Mettre les bouquets de chou-fleur dans une cocotte d’eau, ajouter le gingembre, le safran, le poivre et le sel et laisser cuire à couvert jusqu’à ce qu’ils soient tendres et fermes, égoutter-les dans une passoire.
3- Battre les oeufs dans un bol, assaisonner du cumin, piment fort et du sel, bien mélanger.
4- Disposer les bouquets de chou-fleur égouttés dans un plat à gratin.
5- Verser les oeufs sur le chou-fleur et parsemer avec le fromage râpé.
6- Faire cuire dans un four préchauffé à 200°C jusqu’à ce que la surface du gratin soit bien dorée.
7- Servir aussitôt.

Lemon cake extra soft and easy

Ingredients :

4 eggs, 250 gr caster sugar
1 pinch of fine salt, 100 gr of liquid cream.
the zest of 2 lemons, 190 gr of flour
4 g of baking powder
I put ½ c a coffee of baking powder
70 gr cold melted butter.
40 gr of water
180 gr of sifted icing sugar
10 gr of lemon juice

Preparation :

Preheat your oven to 170 ° C. Melt the butter in a saucepan and set aside. Sieve the flour with the baking powder and then zest the lemons. To the beater, assemble the eggs and the sugar meal until the mixture doubles in volume.
Then add salt, liquid cream, lemon zest, sifted flour with the yeast and finally the cold melted butter by gently mixing with a whisk.Burry and flour a cake pan (19cm long, 8 cm wide and 7 cm high) and then top with the cake paste.
Bake and cook for about 1 hour (check the cooking by pressing the blade of a knife, it should come out slightly damp) Prepare the ice with water, Mix the icing sugar with water and lemon juice, using a whip.
When the cake is lukewarm, cover it completely with water and pour over it. Enjoy this warm or cold cake.

Recipe for fried turkey fillets

Ingredients :

– 4 turkey fillets
– 2 eggs
– Oil for frying
– Salt sticks
– Salt pepper

Preparation :

– Grind the Salt sticks roughly in an electric mill.
– Cut the turkey fillets in half, salt and pepper.
– Beat the eggs in a bowl with a fork, season with pepper and salt.
– Put the chopped Salt sticks on a plate and the beaten eggs on another plate.
– Dip the turkey fillets in the egg and put them in the chopped Salt sticks, cover them well.
– Fry them in a bath of hot oil, remove when they are well browned on both sides, drain on an absorbing paper.
– Serve immediately.