Inspired by a Scottish recipe, these shortbread cookies are delicious with a good cup of coffee or a glass of milk. To make them, press the dough into a loaf pan, then remove it from the pan so that each cookie has straight, smooth edges. The 5 ingredients and 15-minute prep time will require just a moment of thinking over before you dive into making this recipe.

To make traditional ice cream, you need an ice cream maker—but not for this recipe! Simply stir together whipped cream with sweetened condensed milk. The high sugar and fat content in this type of milk prevents the creation of ice crystals. Leave it to freeze for a few hours in the freezer, then serve it in a pretty bowl.

Black Forest Sundae

Happiness is a moist, super chocolatey cookie fresh out of the oven—the microwave oven, that is! Yep, we’ve developed a cookie recipe that can be made in a single bowl and that bakes in 30 seconds. The chocolate-hazelnut spread already has all the sugar and oil necessary for the cookies to hold together, so all you need to do is add milk, baking powder and flour for a practically instant dessert!

It’s plum season and they’re the stars of the syrup in this smooth cocktail. Mix it with aquavit, a Scandinavian alcohol similar to gin, and a dash of lemon for a hint of freshness. It’s like having one foot in summer and one foot in sweater season just around the corner!

In this vegetarian version of the classic stuffed pepper, we’ve used sweet Cubanel peppers and stuffed them with a mixture of ricotta cheese, artichoke hearts and basil. The very thin flesh of this variety cooks very quickly in the oven. The peppers soak in a tomato sauce spiced with gorria chili, which is the same variety as Espelette chili pepper (which must grow in this region of the Basque Country to get its Protected Designation of Origin).

So cute, mini bell peppers are available in most grocery stores now. They’re often eaten as crudités, but in this recipe, they’re roasted in the oven, then marinated in oil, parsley and red wine vinegar to transform them into condiments. They’re perfect with charcuteries for cocktail hour, they make the ideal companion to grilled meat and they’re fantastic toppings in a sandwich.

To make the most of the last summer evenings outdoors, we were inspired by a fresh cheese appetizer on the menu at the Café RICARDO restaurants. In a shallow plate, spread roasted plums and top them with a lovely plump ball of burratina, prosciutto slices and basil. Try it before the season is over!

Count on your pantry packed with canned flavour bombs to whip up a super tasty sauce in a jiffy. Crumbled tuna and tomato paste come to the rescue in this recipe. They form the base of the sauce, to which you’ll add Parmesan and cream to enhance the dish. This sauce may taste like it has simmered for hours, but it’ll take you a fraction of the time to make it!

Made with a fragrant broth and a piece of meat that cooks all day in the slow cooker, this hearty soup will be waiting for the family after school, when everyone’s back home. At dinnertime, simply add the vegetables and udon noodles, which can be cooked quickly before garnishing each bowl. A well-earned pause from the everyday whirlwind.