Super easy, for 6 to 8 people depending on the number of gourmets you have at home

Ingredients :

• two eggs
• a pot of plain yoghurt
• powdered sugar
• flour
• cornstarch (optional)
• a sachet of baking powder
• sunflower oil
• liquid vanilla (optional)
• chocolate chips or chunks (optional)

Accessories :

• a round mould (about 20 cm in diameter) or a cake tin
• a salad bowl
• a whisk
• a spatula

Tips :

• for easy unmolding of the baked cake, coat the pan with butter before pouring in the batter
• to ensure an even cake, lower the oven temperature by around 15°C (59°F) when placing in the oven. Indeed, if left at preheating temperature,
  the edges of the cake will have finished baking before the center, which will bake last and cause the cake to crack at this point.

Steps :

• preheat the oven to 180°C (356°F)
• break the eggs into the bowl and add the yoghurt (keep the pot for later), then mix
• add two pots of sugar and mix
• add a pot of flour, mixing vigorously to prevent lumps
• two possibilities: either add a pot of cornstarch to make the cake softer, or add a third pot of flour, then mix
• add half the sachet of baking powder and mix vigorously
• pour in half a jar of sunflower oil, then mix
• add a tablespoon of liquid vanilla to the batter
• add the chocolate chips or chunks
• pour the batter into the cake mould and bake for 27 min if you leave the oven temperature unchanged, 30 min otherwise.

Easy

Well, for the pancakes, here's just a photo of my very first stack, I'm proud of it even if the top one looks more like a crazy pancake than a pancake :D I can't remember the recipe, but I'll write it down here the day I make them again!

Medium difficulty, for 6 people who don't have a bottomless pit in their stomach

Ingredients :

• a packet of lasagne sheets
• grated Gruyère cheese
• salt
• olive oil
• nutmeg
• a few pieces of onion
• two small cans of plain tomato sauce OR one medium jar
• about two chopped steaks for the meat part
• 70g of butter
• 70g of flour
• 700 mL of milk

Accessories :

• a saucepan
• a frying pan
• a large enough dish
• a whisk

Tips :

• often keep an eye on the cooking time. Indeed, some of the times indicated on the packets of lasagne sheets may be a little too long, making the top a little too crispy or even burnt
• it's even better with homemade béchamel ! In the following steps, I'll show you how to make a perfect béchamel sauce

Steps :

• preheat the oven to the temperature indicated on the box of pasta. Personally, I set the oven to 190°C (374°F) on fan oven.


• start with the bolognese part :
  • add a little olive oil to the frying pan, then add the onions
  • crumble the meat into the pan. The meat does not need to be fully cooked, as it will cook again in the oven.
  • add the tomato sauce and mix. You can add spices of your choice, or Provence herbs for example.


• then move on to the béchamel sauce:
  • melt the butter in the saucepan
  • add the flour and mix until smooth
  • sprinkle with nutmeg and salt at your convenience
  • pour in the milk a little at a time, stirring constantly with the whisk. This step is very important for a successful béchamel sauce.
  • observe the consistency of the béchamel while stirring: when it becomes creamy after a few minutes, it's ready. Remove from heat.


• finally, assemble the dish :
  • line the bottom of the dish with lasagne sheets
  • evenly distribute half the Bolognese sauce
  • do the same for the béchamel sauce, but use a little less than half of it.
  • repeat the last three steps to create a new layer of lasagne
  • before the third layer, you should no longer have any bolognaise, and still have a small amount of béchamel sauce.
  • arrange this last layer, then coat with béchamel sauce and sprinkle with Gruyère cheese.


• put the dish in the oven for the time indicated on your box of lasagne sheets. Personally, I used 35 min.


• enjoy !