Directions

1. Melt the butter in a saucepan. Add the cheese sauce and flour and whisk to combine.
2. Gradually pour in the water and cook until you achieve the desired consistence. Season.

This sauce can be used in vegetables au gratin, on pasta, to stuff pancakes, and more.

Directions

1. Preheat oven to 210°C (gas mark 6).
2. Mix the bread and pastry mix with the sugar and oil until the oil is evenly distributed.
3. Dissolve the salt in the water and stir in. Knead well until dough is smooth and easy to work with. Add a bit of water if needed.
4. Use bread and pastry mix to flour the work surface and roll out the pastry. Place it in a buttered dish and prick it with a fork.
5. Fill as desired and bake for 20 to 25 minutes at 200°C.

Directions

1. Preheat oven to 210°C (gas mark 6).
2. In a large mixing bowl, mix (by hand or electrically) the bread and pastry mix with the salt, oil, yeast and water until the dough is smooth and elastic.
3. Knead for 20 minutes. Divide the dough between 2 greased loaf pans.
4. Let rise 30 to 45 minutes in a warm place, then bake for 50 minutes at 210°C (gas mark 6).
5. Put some water in the dripping pan to improve baking.

Direction

1. Preheat oven to 180°C (gas mark 5).
2. In a large, shallow bowl, combine the yeast, salt and the bread and pastry mix.
3. Gradually pour in the lukewarm water (35-40°C) and whisk for 5 minutes.
4. On a cookie sheet covered with parchment paper, place 12 daubs of dough, each stuffed with ¼ of a choquito (unmelted).
5. Bake at 240°C (gas mark 7) for 20 to 25 minutes. Allow to cool before unmoulding.

Directions

1. Mix or blend everything together.
2. Add the ice cubes at the last minute.

Directions

1. Mix or blend everything together.
2. Add the ice cubes at the last minute.

Directions

1. Combine the vanilla liquid dessert powder with the sugar and water. Mix well. Wait 5 minutes for the mixture to thicken.
2. Place in a small container or in ice lolly moulds and freeze for 3 hours.

Directions

1. Combine the strawberry liquid dessert powder with the sugar and water. Wait 5 minutes for the mixture to thicken and stir in the strawberry puree. Mix well.
2. Place in a small container or in ice lolly moulds and freeze for 3 hours.

Directions

1. Cook the rice in the water and Dalia for 20 to 25 minutes.
2. Combine the semolina and orange juice and add the rice. Cook for a few minutes, until the liquid is fully absorbed. Add the sugar, melted butter and orange pulp.
3. Pour into a mould or ramekins and refrigerate.
4. Unmould and garnish with orange sections.

Directions

1. In a large, shallow bowl, combine the bread and pastry mix with the melted butter and salt.
2. Slowly whisk in the Dalia and water. The batter is ready.
3. Fry the pancakes and serve with jam, hazelnut spread or sugar.

Directions

1. Bring the Dalia to a boil. Meanwhile, combine the sugar with the bread and pastry mix in a bowl.
2. Slowly pour in the Dalia, stirring constantly.
3. Return everything to the pan and whisk over low heat for a few minutes until the mixture thickens.
4. Remove from heat and flavour to taste. Refrigerate and serve chilled.

Directions

1. Preheat oven to 210-240°C (gas mark 6-7).
2. In a mixing bowl, combine everything but the cherries and mix well.
3. Add the cherries. Mix well and pour into a buttered dish.
4. Bake for 45 minutes at approximately 210-240°C.
5. Sprinkle with sugar and caramelise for 1 minute under the grill.
6. Serve warm or cold.

Directions

1. Sauté 1 volume of rice in an oiled skillet. Add the finely chopped onion and tomato.
2. Let cook, then add two volumes of water.
3. Cover and cook until the water is fully absorbed.

Directions

1. Preheat oven to 180°C (gas mark 5).
2. Bring the Dalia to a boil in a saucepan. Pour in the semolina while stirring constantly to prevent clumps. Cook until the mixture starts to pull away from the sides of the pan.
3. Add the butter and nutmeg, then season with salt and pepper.
4. Roll a tablespoon of dough between your fingers to make a quenelle, then place it on an oven-safe dish lined with parchment paper. Continue making quenelles with the rest of the dough.
5. Bake for about 5 minutes.

Quenelles can be served with a white sauce (see recipe).

Directions

1. Preheat oven to 240°C (gas mark 7).
2. In a mixing bowl, mix the bread and pastry mix with the baking powder, salt and oil. Add the lukewarm water and whisk.
3. Butter a pizza sheet and spread the crust on it. Let rise on top of the oven for about 15 minutes.
4. Meanwhile, fry the onions and mushrooms in a skillet.
5. Warm the Provençale sauce in a bain-marie and spread it on the pizza crust. Add the onions and mushrooms, then sprinkle on the cheese sauce and herbs.
6. Bake for 15 minutes at 320°C (gas mark 10). Serve hot.

Directions

1. Boil the water and add the salt. Pour the semolina in, stirring to prevent clumping. Cook for 2 to 3 minutes.
2. Remove from the heat and allow to cool. Add bread and pastry mix until you get a smooth dough.
3. Roll dough into a log and cut into 2-cm chunks. Pinch them with your fingers to form gnocchi.
4. Heat a large amount of oil in a skillet and drop the gnocchi in. Fry until they are browned.
5. At the same time, make a white sauce with cheese (see recipe) to serve with the gnocchi.

Directions

1. Preheat oven to 210°C (gas mark 6).
2. Line an oven-safe dish with the low-protein pastry (reserving some for a lattice top).
3. Prick the pastry with a fork and bake for 15 minutes in a hot oven.
4. Peel the potatoes; slice them; blanch them for 3 minutes in boiling, salted water; drain them; blot them and layer them in the half-baked pie pastry. Season, add the basil and pour on the melted butter.
5. Cover the pie with latticed pastry strips. Return to the oven and finish baking at 210°C (gas mark 6).
6. Serve hot with salad.

Directions

1. Melt the butter, add the semolina and cook until the butter is fully absorbed. Reserve.
2. At the same time, heat the Dalia and the water.
3. Finely chop the cucumber and add it to the liquid with the lemon juice, garlic and salt.
4. Pour over the semolina and cook until the liquid is absorbed.
5. Divide between 2 ramekins and refrigerate. Serve chilled.

Variations: you can use vegetables other than cucumber: broccoli, green beans, etc.

Directions

1. Mix the couscous with the olive oil until the grains are evenly coated. Season with salt, then put the couscous in a couscoussier and cook for 1 hour and 30 minutes.
2. Meanwhile, prepare the vegetables. Finely chop the cucumber and tomato. Squeeze the lemon and chop the mint and onion.
3. Once the couscous is cooked, allow it to cool. Add the vegetables, lemon juice and olive oil. Season.
4. Refrigerate for at least 1 hour and serve chilled.

Variations: You can add peas, bell peppers, chick peas, etc.

Directions

1. Cook the pasta in a large pot of boiling, salted water. Drain and allow to cool.
2. Dice the tomatoes and thinly slice the mushrooms and avocado.
3. Add to the pasta.
4. Season with vinaigrette and serve chilled.

Directions

1. Boil the Dalia. Add the salt and cheese sauce, then pour in the semolina while stirring to prevent clumps.
2. Cook until the liquid is fully absorbed and allow to cool.
3. Roll the dough with your hands to form balls.
4. Heat the oil in a pan and drop the croquettes in. Fry until they are browned.
5. Serve hot (preferably).

Directions

1. Cook the pepper in boiling water and peel it.
2. Put everything in a blender and season with salt, spices and lemon juice.
3. Refrigerate for about 1 hour.
4. Serve chilled.

Directions

1. In a bowl, combine the water, Dalia and food colouring.
2. In a large, shallow bowl, combine the bread and pastry mix with the baking powder. Slowly incorporate the water-Dalia mixture and stir until the batter is creamy.
3. Dip the sliced vegetables into the batter and drop them into the hot oil.
4. Remove the fritters when they are browned well and drain them on a paper towel.

Directions

1. Grate the pumpkin. In a mixing bowl, mix the bread and pastry mix with the baking powder, salt and sugar.
2. Whisk while pouring in the water and mix well.
3. Stir in the pumpkin, parsley, lemon zest, garlic and spices.
4. Heat the oil. Use a teaspoon to make balls of dough and drop them in the oil. When the fritters float, turn them constantly to brown them evenly.
5. Remove from oil and drain on a paper towel.