Preserves

fresh basil leaves (about 150 grams) • grated mixed cheese (about 20 grams)

tomato purée (1 liter) • large eggplant • garlic • Fresh basil, • Olive oil, • Salt,

eggs • erythritol (60 grams) • vanilla powder • vanilla extract • milk (80 grams) • vegetable oil (80 grams) • baking powder • no sugar added mixed berry jam • Sliced almonds, • Agave syrup, • pan • Parchment paper •

Nutella (about 180 grams) • egg • all-purpose flour (about 150 grams)

all-purpose flour (about 300 grams) • sugar (about 100 grams) • eggs • sunflower oil (about 100 grams) • baking powder (half a packet) • salt • vanilla sugar or 1 teaspoon vanilla extract • Fig jam

sugar (100 grams) • sunflower oil (80 grams) • large egg • lemon juice (17 grams) • salt • grated lemon zest • all-purpose flour (270–280 grams) • baking powder • Cherry jam,

eggs • granulated sugar (200 grams) • all-purpose flour (500 grams) • extra virgin olive oil (130 grams) • Lemon zest • baking powder (about 2 1/2 teaspoons or 16 grams) • Cherry preserves or other fruit jam (or chocolate spread) • egg, beaten, for brushing • Powdered sugar (for dusting)

very thinly sliced eye of round beef (about 200 grams) • baby spinach pesto (about 200 ml) (https://cookpad.wasmer.app/it/r/17121596) • Extra virgin olive oil • Chili pepper jam

granulated sugar (150 grams) • egg yolks + 1 whole egg • all-purpose flour (300 grams) • cold unsalted butter (150 grams) • vanilla powder or 1 teaspoon vanilla extract • salt • strawberry jam • whole milk (500 ml) • heavy cream (400 ml) • powdered gelatin (25 grams) • granulated sugar (150 grams) • vanilla powder or 1 teaspoon vanilla extract •

rice flour (even better if whole grain) • buckwheat flour • brown sugar • almond flour • eggs • plain yogurt (unsweetened) • extra virgin olive oil • milk • baking powder • Blueberry jam (preferably homemade), • Powdered sugar for decoration,

all-purpose flour (about 250 grams) • butter (about 50 grams) • sugar (about 50 grams) • white wine (about 80 ml) • egg yolk • baking powder • Strega liqueur • Jam, as desired • Powdered sugar, • egg white • Vegetable oil,

apple • low-fat yogurt • strawberry jam • coconut sugar • semolina flour • vegan butter • puff pastry sheet • vanilla extract • IPA beer (or other alcohol) for deglazing

whole grain oat flour (about 70 grams) • milk (about 130 ml) • Hazelnut spread • Jam • Greek yogurt • Fresh fruit • Nuts • Granola

raspberry jam (about 400 grams); • pineapple; • butter; • powdered sugar; • fresh raspberries (about 400 grams); • cake decorating spray gel; • For the blue lemon sponge cake: • self-rising flour (about 120 grams); • grated zest of 1 lemon; • potato starch (about 120 grams); • blue food coloring, as needed; • eggs; •

all-purpose flour (about 320 grams) • granulated sugar (about 100 grams) • large eggs • sunflower oil (80 ml) • baking powder for desserts (about 2 teaspoons or 8 grams) • Grated lemon zest • milk for the dough • About 4 tablespoons fig jam • milk for brushing • Powdered sugar, as needed, for dusting

hours in the refrigerator • whipped cream (about 500 grams) • Blackberry jam (or another jam or chocolate hazelnut spread), • ladyfinger cookies (Pavesini or similar) • Milk,

bread flour (about 290 grams) • all-purpose flour (about 290 grams) • unsalted butter, at room temperature (about 100 grams) • whole milk (about 250 ml) • granulated sugar (about 130 grams) • medium eggs, at room temperature • fresh baker's yeast (about 15 grams) • Jam or pastry cream, as desired • milk (about 20 grams) • Powdered sugar,

self-rising flour (250 grams) • unsalted butter (100 grams) • egg • powdered sugar (75 grams) • sugar (200 grams) • unsalted butter (100 grams) • eggs • all-purpose flour (60 grams) • almond flour (200 grams) • dark chocolate (200 grams) • heavy cream (200 grams) • Fresh strawberries •

raspberry jam (about 400 grams); • red currants; • strawberries; • raspberries; • cake glaze spray • For the Red Lemon Sponge Cake: • self-rising flour (about 120 grams); • grated zest of 1 lemon; • potato starch (about 120 grams); • red food coloring, as needed; • eggs; • salt; •

stale bread (250 grams) • milk (about 250 ml)

sugar (200 grams) • unsalted butter, softened (200 grams) • large eggs, beaten • self-rising flour (200 grams) • baking powder • milk • For the custard: • milk (500 grams) • egg yolks • sugar (100 grams) • cornstarch, sifted (40 grams) • Lemon or orange zest, or vanilla extract •

all-purpose flour (250 grams) • unsalted butter, softened (125 grams) • sugar (100 grams) • Zest of 1 lemon • finely chopped almonds (60 grams) • fig jam (400 grams)

all-purpose flour (about 350 grams, ideal for cookies and tarts) • almond flour (about 40 grams)* • salt • unsalted butter (about 180 grams) • large egg • egg yolk • powdered sugar (about 120 grams) • Jam of your choice, • I make my own by simply blending blanched almonds

mashed ripe banana (about 250 grams) • eggs • apple cider vinegar • salt • packed light brown sugar (about 90 grams) • vegetable oil (about 80 ml) • Vanilla extract • oat flour (about 120 grams) • cornstarch (about 40 grams) • unsweetened cocoa powder (about 22 grams) • baking powder (about 15 grams) • baking soda •

panettone (750 g) • unsalted butter (125 g) • brown sugar • vanilla bean • heavy cream (300 ml) • whole milk (300 ml) • large eggs • granulated sugar (100 g) • dark chocolate (70%) (60 g) • orange marmalade (60 g)

For the shortbread dough • gluten-free all-purpose flour (about 500 grams) • unsalted butter, cold and cut into pieces (about 200 grams) • plus 2 tablespoons granulated sugar (about 230 grams) • large eggs • salt • baking powder (optional) • vanilla extract or 1 packet vanilla sugar • Grated zest of 1 lemon • Grated zest of 1 orange • Nutella, • Jam,

all-purpose flour (about 500 grams) • extra virgin olive oil (120 grams) • dry white wine (120 ml) • sugar (20 grams) • cinnamon (optional) • thick jam (I used quince jam) • chopped walnuts,

phyllo dough • lemon marmalade (about 150 grams) • organic lemon • Granulated sugar, • melted butter (about 100 grams) • Granulated sugar, as needed, for dusting • Raw powdered sugar,

For the shortcrust pastry: • all-purpose flour (300 grams) • unsalted butter, cut into pieces (150 grams) • powdered sugar (100 grams) • egg yolks • vanilla baking powder • salt • Grated lemon zest • For the pastry cream: 2 cups whole milk (500 ml) • sugar (130 grams) • egg yolks • cornstarch (50 grams) •

all-purpose flour (about 300 grams) • cold unsalted butter (about 150 grams) • powdered sugar (about 100 grams) • large egg • Vanilla extract (I used vanillin) • For filling: • As needed, jam (I used homemade peach and ginger jam) • As needed, chocolate hazelnut spread • For decorating: • Powdered sugar