Difficulty:  Media

Time: 20 min

Cooking: 50 min

INGREDIENTS

• 3 eggs
• 1 jar of natural yoghurt
• 2 jars SUGAR
• 1 jar of OIL
• 3 cups of flour
• Yeast lemon

Whisk the egg whites with a pinch of salt, beat the yolks well with sugar, add oil, yogurt, flour and yeast, then the grated rind of one lemon untreated and lemon juice.

Incorporate the egg whites gently from bottom to top.

Bake at 160 degrees for 50 minutes.

You can do with chocolate, apples or yogurt with fruit.

Difficulty:  Easy

Time: 60 min

Cooking: 30 min

INGREDIENTS

serves 6:

• 150 g almonds
• 200 g flour
• salt
• 4 egg firm
• 120 g sugar
• 160 g butter
• 450 g of cherry jam.

Grind the almonds in a mixer.

Mix the flour with salt, ground almonds, egg yolks mashed firm, sugar and softened butter into small pieces.

Knead quickly and refrigerate for 1 hour.

Then spread a thin crust and line a mold.

Prick the bottom with a fork, cover with jam and cherries with scraps of dough to form a lattice.

Bake at 200 degrees for 30 minutes.

Difficulty:  Easy

Time: 120 min

Cooking: n.a.

INGREDIENTS

serves 4:

• a pound pumpkin
• 2 eggs
• 250 g pasta brise
• 4 tablespoons sweetened condensed milk
• 2 tablespoons brown sugar
• a piece of fresh ginger
• a teaspoon of cinnamon
• nutmeg
• cloves
• butter
• salt.

Peel the pumpkin, cut into slices and bake at 180 degrees until it is tender, then mash with a masher to reduce it.

Roll the dough into a thin sheet and line a well buttered pan.

Remix cuttings with a sharp knife or the proper cut stencils of leaves in different sizes and thin strips that will be used for garnish.

Beat vigorously until the eggs become foamy, incorporated the pumpkin puree, add a tablespoon of sugar, condensed milk, grated ginger, cinnamon, clove, some grated nutmeg and two pinches of salt.

Mix well.

Pour the mixture into the pastry shell that you prepared and sprinkle with remaining sugar.

Apply edge leaves and strips of dough.

Bake the cake at 180 degrees for 45 minutes.

Serve at room temperature after having dusted with icing sugar.

Difficulty:  Easy

Time: 60 min

Cooking: 25 min

INGREDIENTS

serves 4:

• 500 g shortcrust pastry
• 3 oranges
• marmalade
• 1 piece of candied citron
• sugar
• oil
• salt
• butter.

Grease and flour a mold hinged measuring 24 cm in diameter, covered with the dough, cover with aluminum foil and dried beans and place in the oven at 180 degrees for about 25 ‘.

Caramelize a few tablespoons of sugar with little water, dip the rind of 1 / 2 orange, cut into fillets, then let cool on a plate greased.

Spread a thin layer of jam on the tart and garnish with orange slices, and sliced citron peel.

Time: 35 min

Cooking: n.a

INGREDIENTS

serves 4:

• 4 medium potatoes boiled rather long
• chopped tomatoes, chopped 250 g
• onion
• marjoram
• Tuna in oil 200 g
• 100 g pitted green olives
• mozzarella
• oil
• salt
• pepper.

Slice the onion and brown in a saucepan with 2 tablespoons oil, then add the tomato pulp, salt, pepper and cook over medium heat for 10 minutes.

Then add the olives, tuna, drained and chopped marjoram.

Cut the potatoes into slices about an inch thick, spread in over tomato sauce and tuna and sprinkle with diced mozzarella.

Arrange potatoes on prepared baking so lined with special paper, then put under the grill only long enough to melt the mozzarella.

Difficulty:  Easy

Time: 15 min

Cooking: 8 min

INGREDIENTS

Serves 4:

• 300g frozen peas
• 200g tuna in oil
• 3 eggs
• 1 red pepper
• 1 yellow pepper
• 1 lemon
• oil
• salt

Boil peas in salted water for 8 minutes, drain and toss with oil. Place the chopped tuna on a serving platter, season with olive oil and lemon juice and garnish with the peas, eggs firm, peeled and cut into wedges and roasted peppers, peeled and cut into strips.

Place in refrigerator before serving.

Difficulty:  Easy

Time: 80 min

Cooking: n.a.

INGREDIENTS

serves 4:

For the pastry:

• 250 g flour
• 150 g butter
• 60 g sugar
• 2 egg yolks
• one packet of vanilla
• an untreated lemon
• 2-3 tablespoons of sweet white wine
• salt.

For the filling:

• 500 g peaches
• 2 limes
• apricot jelly
• 6 strawberries
• a basket of raspberries
• 2 tablespoons maraschino.

Place the flour on a pastry board, get a hollow in the center and put the grated lemon rind, vanilla, a pinch of salt, the butter into small pieces, sugar and egg yolks.

Then pour the wine, mix the ingredients and work at the dough vigorously for a minute, then form a loaf, wrap in plastic wrap and place in the refrigerator for half an hour.

Roll out the dough with a rolling pin to form a thin sheet and line a greased baking tray, prick the bottom with a fork, cut the dough along the edge and roll each fringe to curl.

Fill with dried beans and bake in the preheated oven at 180 degrees for 30 minutes.

Washed, cleaned and dried fruit.

Then cut the peaches into thin slices and strawberries in quarters.

Cut the lemons into slices to divide into 4.

Melt in a saucepan over low heat 2 tablespoons of gelatine with maraschino.

Remove the tart from oven, allow to cool, place the fruit, add raspberries and brush the fruit with the jelly.

Difficulty:  Easy

Time: 60 min

Cooking: 40 min

INGREDIENTS

serves 4:

• figs 700 g firm
• pastry (fresh or frozen) 200 g
• 2 lemon
• a teaspoon of fennel seeds
• a knob of butter.

Grease a cake tin with the pastry and foderatela bucherellatela bottom.

Wash figs, dry, cut them in half and distribute them on the dough, with the side cut up and very close to each other.

Wash the lemon, peel, remove peel from the white part and then cut it into strips.

Peel the cloves and distribute them to live among the figs.

Blanch for one minute peel, drain them, dry them and distribute them on figs.

Sprinkle the surface with fennel seeds and cook the pie in a preheated oven at 180 degrees for 40 minutes.

Let cool and serve.

Difficulty:  Easy

Time: 80 min

Cooking: 50 min

INGREDIENTS

serves 6:

• 170 g yogurt
• 3 egg yolks
• 70 g sugar
• 3 dl milk
• 1 lemon
• 50 g flour
• 1 tablespoon orange flower water
• 300 g of pastry.

Boil the milk with lemon peel.

Whip the egg yolks with sugar and add the flour and milk without the lemon zest.

Transfer the mixture into a saucepan and cook stirring until a thick cream.

Allow to cool, add the orange flower water, yogurt, mix and pour the mixture into a mold lined with pastry.

Decorate with the scraps of dough and bake at 175 °   50 minutes.

Difficulties: Easy. Preparation: 20 minutes

Ingredients:

Serves 4:

• 6 eggs,
• 3 tablespoons mayonnaise
• 1 bunch chives,
• salt and pepper.

To decorate:

• 100 gr of smoked salmon,
• chives.

Preparation:

Cook the eggs in water for 5-6 minutes. Cool them, peel and cut them in half horizontally. Remove yolks and place them in a bowl, then crush with a fork, add mayonnaise, finely chopped chives, salt, pepper and mix well. Fill the halves with the mixture boiled eggs, decorated with slices of smoked salmon, some chives and serve.