Mini Kitchen by Angie

Lemon Yogurt Chiffon
Ingredients :
4 egg yolks
20g sugar
40g vegetable oil
1/4 tsp salt
1 tsp vanilla extract
80g yoghurt
80g cake flour
4 egg whites
50g sugar

Instructions :

Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

Add in the rest of the ingredients and stir to combine.

Fold in sifted flour. Mix till smooth.

In another bowl, whisk the egg whites till frothy.

Add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.

Pour into 20 cm chiffon mould. Bake at 180 degrees Celcius for 40 to 45 minutes.

Immediately invert it after removal from the oven. Leave to cool. When the cake is cold, remove from the mould.

50 min
Prep Time
15 min
Cook Time
35 min
Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth (600 mL)
2 ½ cups heavy cream (600 mL)
½ lb penne pasta (200 g), uncooked
2 cups parmesan cheese (220 g)
2 cups mozzarella cheese (200 g)
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.
Season chicken with salt and pepper.
Add garlic, then brown the chicken.
Add broth, heavy cream, and pasta, and bring to a boil.
Cover and reduce the heat to a simmer for 15-20 min.
Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
Enjoy!