Ice cream. Either we stick to the tradition by opting for an ice cream log (180 to 200 calories per slice, compared to 400 for the pastry log) or better yet a sorbet (100 to 150 calories per slice). Either we innovate with, for example, a pyramid of scoops of ice cream to share or individual timpan

Gone are the days when sipping a herbal tea or an infusion was tantamount to being called grandma! Plant-based hot drinks are revolutionizing! Twit-Thés, In/Fusion or even THEODOR prove to us that they can be resolutely modern, dynamic and full of humour! Perfect to brighten up our evenings at home.

The butternut velouté, soft and creamy to perfection Nothing like a good soup to warm you up in winter! This butternut velouté is easy and quick to make:peel the butternut and cut it into large pieces. Cook them in water with a few peeled and sliced ​​carrots and a chicken stock cube for about 30

The mug cake recipe mug crumble version Peel an apple and cut it into small dice. Pour them into a mug. Add 1 tablespoon of water, a pinch of cinnamon (if you like this spice) and cover your mug or cup with cling film. Cook for 4 to 5 minutes in the microwave oven at maximum power. Meanwhile, make

New York pastrami bagel recipe The bagel is a real institution in New York, especially the pastrami bagel, which is one of the most famous recipes. To prepare them, cut the bagels in half lengthwise. Toast them quickly in the oven or toaster. Spread the two parts with cream cheese, place a few sli

The lower fat burger We choose a wholemeal bread, to divide by three the quantities of fat. Then, who says burger says steak. We buy a less fatty one (5% fat against 15% usually). We make a single layer and surround the meat with lettuce, tomato, onions, pickles. To prevent the burger from being to

Cooking is a moment of sharing. And its even truer when we share it with our children... behind the stove! What if you spent a great moment of complicity with Junior by cooking hand in hand in the dough? Here is what the very nice recipe book Children in the kitchen has to offer, fresh from the stov

Prepare the parsnips well Parsnip is an ancient root vegetable that looks like an ivory carrot. To prepare it, just cut each end and peel the parsnip with a knife or peeler. If you receive parsnips in your vegetable basket from Amap, brush it to remove sand or soil:if it has not been treated, there

In theory. Without salt, is it really without salt? Yes. Example:a product must contain less than 0.005g of sodium per 100g to be entitled to bear the mention sodium-free, less than 0.04g of sodium per 100g if it is said to be very low in sodium. and less than 0.12g of sodium per 100g for  low in s

1/ Because they are made with the best Breton products Born on a farm near Fougères, Bertrand Larcher grew up with fresh produce from his region. In Cancale, where he opened his first Breizh Café in 2005, or in Paris, he never ceased to value them in his cuisine, starting with buckwheat (called bu

In a bagel: Foie gras, fig confit, a bit of greenery, a round poppy seed bun… L’atelier du Bagel offers this recipe throughout the month of December. 31, rue Saint Lazare, 75009 Paris, www.latelierdubagel.com, In figs: Made in Normandy by Maison Maréchal with a guaranteed 100% French semi-cooked

You already know the coffee pod machines… Did you know that there was the same thing… but for wine? The name of this strange and ingenious machine? D-Vine. D-Vine is a project launched by a young, dynamic and innovative company from Nantes, 10-Vins, a specialist in e-tastings. E-tastings? Yes, beca

Hot, hot, chestnuts! With the cold, we rediscover these foods that we hadnt thought about for several months:chestnuts and edible chestnuts. So, from September to February, we cook them and enjoy them to the max…while waiting for the next season. YUM! 1/ The candied chestnuts of Papilles et Pupille

PETROSSIAN SALMON ROE BURRATA Races: 1 burrata 2 small pots of salmon eggs A few sprigs of chives Recipe: Arrange the burrata on the serving platter. With a knife make a dozen small notches. Place the salmon eggs here and there. Sprinkle with chives. Enjoy! Idea for the holidays:To nicely pre

Find the right texture. You need 150g of crumbled tofu (fresh or dietetic sous-vide) per steak, to be mixed with a handful of cooked seeds (wheat/quinoa/oats) and your choice of grated carrots/chopped mushrooms and bran. oats. Concern ? This mixture turns into lint if you put it as it is in the pan

For beginners, quick courses well done at Cook and Go The goal ? Twist our basics by preparing a simple and quick dish. In addition, we take it away at the end of the course. We love the 6 good little dishes formula:we cook 6 recipes at once in 1.5 hours for €39 (cauliflower salad with coriander, c

By the greatest of chance, we met the young and sparkling chef Angèle Ferreux Maeght*, founder of the guinguette dAngèle, a very special Parisian caterer who only works with superfoods, and concocts for her customers boosting recipes. For the Biba girls in a hurry who want to keep (or resume) fishin

The couscous recipe, the real one As with quiche Lorraine, there are as many couscous recipes as there are cooks. However, the base is common to all, and resides in three points:the meat, the vegetable broth and the semolina. The technique itself is very simple. Brown carrots, turnips and onions i

A study from the University of Oxford in England had shown that certain sounds have an impact on the perception that we have of the taste of food. This discovery called sonic seasoning inspired the British airline British Airways! Bland food on the plane According to Mark Tazzioli, head of menu de

The Royal Society for Public Health, a British non-profit organization, has just conducted a study on the calories in alcoholic beverages. 60 to 80% of people ignore or underestimate the caloric intake of a cocktail or a glass of wine. The organization has therefore just urged the European Union to