This salad is ideal and cool for summer, and very convenient because you can prepare in advance. In addition, you can even take it anywhere! Ingredients for 2 servings: - Apricot Bread with almonds - 1 tangerine - 1 pot of fresh cheese - 1 Greek yogurt Recipe: - Peel the tangerine, separate into segments and scrape out the skin. - Cut into small pieces apricot bread with almonds, tangerine and fresh cheese. - Mix everything in a bowl with Greek yogurt. - Keep it in the fridge for at least two hours to be cool. - Serve in a Mason Jars. Bon appétit!
Today we propose this colorful dessert served in Mason Jars that we love, they seem to us very useful to carry food anywhere and are gorgeous! Ingredients for 2 servings: - 5.3 oz of pureed watermelon - 5.3 oz of pureed kiwi - 1 Greek yogurt - 6 tablespoons of sugar - 12 sheets of gelatin Recipe: - To make the pureed watermelon and kiwi you need to beat with a mixer the pulp of watermelon and kiwi fruit to the desired amount. (The kiwi is achieved with 2 pcs). - Heat in a saucepan over low heat watermelon puree. - While enter on a plate with cold water 4 gelatin sheets for 5 minutes. - When the watermelon puree is hot, remove from the heat. - Drain the gelatin sheets and immediately add them to mashed watermelon. - Stir well until they fall apart. - Enter it in the glass or Mason Jars and store in the fridge inclined (you can hold it with a pot or jar lying so that it can curdle diagonally as in the picture). - Let curdle in the fridge for at least 1 hour. - Repeat the same operation with yogurt starting to heat in a saucepan, add the hydrated gelatin, pour into the glass or Mason Jars and let curdle in the fridge for another hour. - Finally, repeat the same operation with kiwi puree, but this time you must let it sit for another hour in the fridge without tilting, to cover the rest of the glass or Mason Jars. Bon appetit!
Today's recipe is perfect for eating out: on the beach, at the pool, in the field... wherever you want! Ingredients for 2 servings: - 1 cup of water - 1 cup of couscous - 1 teaspoon of curry powder - 1 pinch of turmeric - 1 pinch of ground cumin - 1 pinch of salt - 1 dash of olive oil - 1 tablespoon of margarine - 10 cherry tomatoes - 1/2 can of peas cooked - 1 can of natural tuna - Lemon Recipe: - In a saucepan bring to boil the water with curry, turmeric, cumin, salt and oil. - Mix well and when it begins to boil, remove from heat and add the couscous. - Cover the pan with a cloth and let stand for 5 minutes. - Add margarine and stir well to separate the couscous grains. - Cut the tomatoes into small pieces. - Drain the tuna and peas. - In a large bowl, mix the couscous with tomato, tuna and peas and stir well. - Pour a squeeze of lemon over salad and stir again. - Let warm to room temperature. - Serve in a Mason Jars.
Today we propose two more recipes with oil cakes, this time with lemon and cinnamon. The combination is explosive!
Ingredients and recipe of oil cakes with lemon and cinnamon with goat cheese, walnuts and honey: - 10 oil cakes with lemon and cinnamon - 1 goat cheese curler - Nuts - Honey Cut into thin slices the curler of goat cheese. Peel the nuts and cut them into small pieces. Place 4 slices of goat cheese on each cake, heat it in the microwave for 15 seconds to soften the cheese a little. Sprinkle chopped nuts over.
Pour a dash of honey on top.
Ingredients and recipe of oil cakes with lemon and cinnamon with custard: - 10 oil cakes with lemon and cinnamon - 9 oz of semi-skimmed milk - 1 egg yolk - 3 tablespoons of sugar - 1 tablespoon of cornstarch - 1 tablespoon of margarine - 1 tablespoon of vanilla extract - Ground cinnamon In a glass suitable for blender, mix the egg, milk, sugar, cornstarch, vanilla and margarine until smooth. Cook in the microwave for 2 and a half minutes to 800W. Open the microwave, stir and cook again for 2 minutes also to 800W. Stir again a few seconds to slightly thickened. Pour the custard over oil cakes and sprinkle some cinnamon on top.
Today we propose this recipe of a rich smoothie, that help us beat the heat. Also, you can take it anywhere! Ingredients for 2 servings: - 9 oz of pulp of watermelon - 1 Greek yogurt - 2 tablespoons of sugar - 2 squares of fig bread with chocolate Recipe: - Cut into pieces watermelon pulp and insert it in the freezer for 1/2 hour to be cool. - In a glass suitable for blender, add watermelon, yogurt and sugar. - Whisk well until you have a thin smoothie. - Using a scooper, make a watermelon ball and insert it into the straw with a square of fig bread with chocolate. Bon appetit!
