Rasin

buckwheat crêpe • goat cheese • walnuts • raisins • honey • small piece of butter (about 5 grams)

extra sweet pineapple • sliced almonds (about 20 grams) • golden raisins (about 40 grams)

butter (50 g) 3 1/2 tablespoons raisins (50 g) • grapes • honey • water (1 liter) • couscous steamer (couscoussier)

(about 200 g) leftover cooked medium couscous with golden and red raisins • pitted dates • (about 20 g) walnuts • powdered sugar • ground cinnamon • honey

all-purpose flour (50 g) • cornstarch (50 g) • granulated sugar (100 g) • eggs • butter (10 g) • vanilla sugar • Grand Marnier • mascarpone cream (60 g) • powdered sugar (20 g) • mixed nuts and dried fruits: walnuts, pecans, almonds, golden and dark raisins, dates, candied lemon, orange, ginger, figs, nougat, and calissons (250 g) • praline

sponge cake • Rum raisin ice cream • egg whites • Powdered sugar • Granulated sugar • Candied fruit for decoration • Rum

▪ 3 1/3 cups medium semolina (about 500 grams) • ▪ 5 cups water (room temperature) • ▪ 1 tablespoon dry yeast • ▪ 1 tablespoon sugar (to activate the yeast) • ▪ 2 teaspoons baking powder (about 10 grams) • ▪ 1 teaspoon salt (about 5 grams) • ▪ 1 tablespoon orange blossom water (optional) • ▪ Raisins (use as much as you like) • ▪ Honey • ▪ Melted butter

margarine (250 grams) • granulated sugar (130 grams) • cornstarch (60 grams) • eggs • baking powder (4 grams) • all-purpose flour (400 grams) • salt • vanilla extract • Raisins

~500g puff pastry dough • (See in my recipes) • raisins • Pastry Cream: • milk (250 ml) • egg • granulated sugar (62.5g) • custard powder (20g) • Syrup: • water (50 ml) • granulated sugar (50g)

raisins • whole hazelnuts • rolled oats • honey • vanilla extract • shredded coconut

couscous (about 200 grams) • boiling water (about 400 grams) • olive oil • fresh mint • medium yellow onion • red bell pepper • medium tomato • cucumber (about 150 grams) • raisins (about 50 grams) • Juice of half a lemon

brioche flour (300 grams) • sugar (45 grams) • fresh yeast (20 grams) • milk • eggs • butter (150 grams) • salt • Cane syrup • Colored sprinkles • Raisins

cucumber • medium tomatoes • yellow bell pepper • lemon • red onion or 2 shallots • small bunch fresh mint • medium-grain couscous (about 300 grams) • raisins • olive oil • Salt, pepper

pork tenderloin • zucchini (about 1 kg) • raisins (about 75 grams) • bouquet garni (mixed herbs) • low-fat chicken broth (about 100 ml) • garlic • butter (about 30 grams) • olive oil • Salt • Pepper

For the Cream: • milk (1 liter) • sugar (100 grams) • fine semolina (100 grams) • Vanilla + citrus zest + 1 star anise • shredded coconut or raisins • For the Caramel: • sugar (100 grams) + 4 tablespoons water

day-old bread (about 175 g) • eggs • granulated sugar (about 165 g) • milk (about 225 ml) • melted butter (about 40 g) • vanilla extract • raisins • Raisins

flour (about 300 grams) • fresh eggs • granulated sugar (about 250 grams) • vanilla sugar • whole milk (1 liter) • rum • Raisins or prunes

flour (about 500 grams) • sugar (about 75 grams) • salt (about 10 grams) • softened butter (about 150 grams) • eggs • warm milk (about 200 milliliters) • fresh baker's yeast (about 25 grams) • raisins (about 75 grams) • whole almonds • powdered sugar

flour (about 500 grams) • milk (200 ml) • butter (100 grams) • fresh yeast (25 grams) • eggs • Malaga raisins (125 grams) • sugar (200 grams)

all-purpose flour (about 500 grams) • fresh yeast (about 20 grams) • eggs • sugar (about 75 grams) • raisins (about 100 grams) • unsalted butter, softened (about 125 grams) • milk (about 250 ml) • salt (about 5 grams) • kirsch or rum (about 50 ml) • blanched almonds • Powdered sugar • (22 cm) kougelhopf pan

Filling: • raisins (about 50 grams, optional) • rum • For the starter: • fresh baker's yeast (about 10 grams) • water, at room temperature (about 35 grams) • all-purpose flour (about 50 grams) • For the Kouglof dough: • all-purpose flour (about 225 grams) • large egg • whole milk, at room temperature (about 125 grams) • granulated sugar (about 40 grams) •

raisins • small bowl of rooibos or black tea • whole spelt flour (about 400 g), plus extra for the pan • coconut sugar (about 70 g) • ground cinnamon • warm milk (about 150 mL) • active dry yeast (about 7 g) • bananas • egg • butter (about 1.5 oz or 40 g), plus extra for the pan • walnut

bread flour (about 350 grams; use a high-quality brand if possible) • fresh yeast (about 12.5 grams)

kirsch or rum • raisins (about 100 grams) • active dry yeast (about 15 grams) • milk (about 150 ml) • unsalted butter, softened (about 80 grams) • light brown sugar (about 100 grams) • all-purpose flour (about 300 grams) • large egg • whole almonds, unblanched (about 50 grams) • salt • Ganache: • dark chocolate (about 125 grams) •

milk (190 g) • fresh baker's yeast (15 g) • all-purpose flour (375 g) • fine salt (8 g) • granulated sugar (75 g) • large egg • unsalted butter, softened (110 g) • raisins (90 g) Finish: (optional) powdered sugar

day-old bread • milk (cow, goat, or plant-based) (about 500 mL) • eggs • brown sugar • raisins

herb ham from the deli, about 1/8 inch (3 mm) thick • mortadella, cooked salami, or similar deli meat • fruit yogurts • Shredded cheese (a mix of 3 cheeses is delicious) • firm cheese: Comté, Morbier, Gouda, or Mimolette, cut into cubes • pain au chocolat (chocolate croissant) • croissant • apple turnover • rum baba • flan • baguette • Fruit salad (see previous recipe) •