Are you running out of ideas for your Halloween buffet? Don't panic, we have the recipe for you. This quick and easy recipe.

On a daily basis, I appreciate being able to offer an accompaniment of vegetables, point too fat and if possible quickly prepared. Oven-roasted vegetables are part of my "favorite recipes" because they are quickly prepared, easy to make, and above all healthy. In this variety of roasted vegetables, there is something that works very well: roasted pumpkin.

With its slightly sweet flavor, and its little nutty taste, pumpkin often pleases everyone.  It is often known in soup, but in reality, it is perfect on a daily basis to offer a "vegetable" that appeals to young and old alike.  Pep'sez the of some spices, roast it, and it is a full-fledged accompaniment of meat, poultry, or vegetarian plate. If there is any left, it is even perfect to decorate a salad.  In addition, you know what: it is an accompaniment of choice for the end of the year holidays because it's sweet and savory, and the flavor is perfect to accompany the dishes of these meals.

I would like to share with you this recipe concept.. As you will see, once we have tested it, we love to bring it out in all sauces. Do not hesitate to customize the seasoning to your liking!

Recipe: Roasted pumpkin with sweet spices

Preparation time: 10 minutes (95% peeling)

Cooking time: 40 minutes

Ingredients

For 4 people:

1 pumpkin of 1 kg

3 tablespoons olive oil

1 teaspoon nutmeg

1 teaspoon of 4 (or 5) spices

salt and pepper

Realization

Wash your pumpkin, cut it into 4 and then remove the seeds. Then detail it in slices or large cubes(1). If it is organic, I encourage you to keep the skin, it brings a very nice hazelnut note.

Cover an oven baking sheet with baking paper, then put the pumpkin slices/diced in it.

Pour the olive oil, sprinkle spices, salt, and a little pepper. Mix everything by hand to coat well.

Bake for about 40 minutes at 180°C.

Serve hot or at room temperature.

Tips(1): Do not hesitate to present it in large cubes. It is a method of presentation that "passes better" psychologically with vegetable refractories (Appearance below during a previous iteration)

Bulk tips:

You can decline the concept with other "dense" squash (butternut, .. ) And other root vegetables (potatoes, sweet potatoes, carrots, parsnips, rutabaga, etc ...) according to your taste preferences. For festive meals, squash and sweet potatoes are very good because of their sweet taste.

Variant: I also like to make it simply with thyme.

Also, feel free to vary the spices or put herbs according to your taste preferences.

Recycling: Do not hesitate to prepare in large quantities; you can use the rest to garnish a salad or a complete dish the next day.

 A tasty healthy pudding recipe based on chia seeds and cocoa to start the day off right!

Ingredient for pudding:

• A third of a bowl of almond milk,
• 2 cases of chia seeds,
• 1 case of agave syrup.

Mix the ingredients and stir well for 2 minutes so that the chia seeds do not accumulate in the bottom.

Reserve the preparation in the refrigerator for a minimum of 2 hours or 20 minutes in the freezer.

Take out the preparation and stir it. The texture is grainy and creamy. If it has stayed too cool, add a little milk.

Topping ingredients:

• Mango (or fruit of your choice),
• Granola whose recipe is here,
• Grated coconut,
• Almond or peanut butter.

 Breakfast, often referred to as the king's meal is a key moment of the day. Very important to break the fasting of the night and start the day on the right foot, it is nevertheless often shipped.

Lack of time and appetite are two factors that push to turn to easy solutions.

In this article, discover 5 quick breakfast recipes to lose weight.

How to compose a balanced breakfast to lose weight?

Breakfast is a very important meal for the body. Many studies show the interest in a balanced breakfast to prevent overweight and associated health problems.

Not all breakfasts are created equal. Especially since supermarkets are full of breakfast products intended to make our lives easier, but which are not always balanced: pastries, biscuits, cereals, industrial fruit juices, etc.

If you want to lose weight, you must respect certain rules concerning the composition of a well-balanced breakfast, here is what you take in the morning:

• A fruit or equivalent: 100% pure juice, whole fruit, compote;
• a source of lean protein: dairy, cheese, eggs, lean meat;
• cereals rich in fiber: oats, wholemeal bread, cereal, bread, rusks, unsweetened cereals;
• quality lipids: margarine, vegetable oil, oilseeds, seeds;
• An unsweetened drink to rehydrate the body: coffee, tea, herbal tea, lemon water, infused water, 100% pure juice.

We offer 5 easy and quick recipes to prepare for a perfect slimming breakfast.

Porridge with oat bran

Recipe for 1 person:

• 2 tbsp oat bran;
• 150 ml of almond or cow's milk;
• 1 tsp honey;
• 2 drops of liquid vanilla extract;
• 100 g of seasonal fruits: red fruits, pear, apple, mango;
• 5 crushed almonds.

Preparation of porridge

1. To make the porridge with oat bran, put the milk and liquid vanilla extract in a saucepan. Heat gently then add the honey and stir until dissolved;
2. Then, integrate the oatmeal into the warm milk and then cook over medium heat for 5 minutes. Once the desired consistency is obtained, place in a ramekin and let cool;
3. ideally, this porridge with oat bran and to be made the day before and should spend a night in the cool;
4. Just before serving, cut the fruit coarsely. Then, place them on top with the crushed almonds of the porridge before enjoying it fresh.

Why choose oat bran porridge for a diet breakfast?

Smoothie bowl with red fruits, a concentrate of nutrients

Recipe for 1 person:

• 1/2 frozen banana;
• 150 g of red fruits;
• 100 ml of vegetable milk;
• 1 tbsp Chia seeds;
• 1 tbsp grated coconut;
• Some red fruits for decoration.

Preparation of the smoothie bowl

1. To make the red fruit smoothie bowl, start by thoroughly washing your red fruits with clear water;
2. Then, in the bowl of a blender, place the frozen half banana, red fruits and vegetable milk. Mix until a smooth and homogeneous mixture is obtained;
3. Once the smoothie is mixed, place it in a bowl and then sprinkle it with fresh red fruit, grated coconut and Chia seeds. 

Why is the smoothie bowl ideal for a slimming breakfast?

The smoothie bowl can be declined with all the fruits you have at your disposal. Concentrated in antioxidants, fiber and vitamins, it is a great way to fill up on nutrients as soon as you wake up. In addition, it is quick to prepare and very satiating.

Homemade cereal bars with oat bran

Recipe for 2 cereal bars:

• 50 g of oatmeal;
• 1/4 ripe banana;
• 15 g hazelnuts;
• 10 raisins;
• 1/2 tsp bitter cocoa;
• 1 tsp honey or agave syrup.

Preparation of homemade cereal bars

1. To make homemade cereal bars with oat bran, preheat your oven to 180°C. Rehydrate the raisins for 5 minutes in hot water;
2. in the bowl of a blender, mix the banana with the bitter cocoa and honey;
3. Then, in a bowl, mix the oatmeal, crushed hazelnuts and rehydrated raisins. Incorporate the mixed banana mixture into this preparation. Then, mix well so that the banana completely permeates the dry ingredients;
4. Then, on an oven-safe sheet covered with parchment paper, spread the mixture to a thickness of 1.5 cm. Bake for 15 minutes. At the end of cooking, the preparation must be well browned;
5. Finally, cut out two cereal bars. You can multiply the quantities, these cereal bars keep very well in an airtight box.

Why are homemade cereal bars a good breakfast for weight loss?

These homemade cereal bars are a great healthy alternative to traditional industrial cereal bars. Rich in fiber and very low in sugar, they are ideal for a slimming breakfast on the go. Indeed, it is bananas, raisins and honey that serve here as 100% natural binders and sweeteners.

Complete avocado and fresh cheese toast

Recipe for 1 person:

• 50 g of wholemeal bread;
• 1/2 lawyer;
• 1 fresh square;
• The juice of half a lemon;
• Some pumpkin seeds;
• Salt, pepper.

Preparation of the complete toast

1. To make the complete avocado and cheese toast, start by toasting your slices of wholemeal bread for a few minutes in the oven or toaster;
2. Meanwhile, in a bowl, roughly crush the avocado with the fresh square and lemon juice. Salt and pepper at your convenience;
3. Finally, on the slices of toast, place the avocado cheese mixture. Finish with a drizzle of lemon juice and a few squash seeds for more texture.

Why is the full avocado toast an ideal breakfast to lose weight?

Very quick to make, this avocado toast recipe contains a multitude of good nutrients: quality unsaturated fats, dietary fiber, calcium and protein. Lemon juice is also excellent for stimulating the digestive system in the morning.

 Arabic coffee with spices is the essential hot drink of the Ramadan table, is tasted slowly while savoring all its aromas often accompanied by honey cakes or oriental pastry we have a wide choice between Zlabia, Baklawa, Balah el sham, Kalb ellouz, Basboussa, and other honeyed delights. I am a big coffee lover and my husband is even more, with the approach of the Holy Month of Ramadan I prepare my spice coffee, the recipe is super easy and fast just grind the spices and then mix them with the coffee of your choice arabica preferably, in this recipe I use several spices (cloves,  cardamom, ginger, pepper, cinnamon, cubeb, anise, putty, fennel, nutmeg) and the particularity of this coffee is that there are sesame seeds and nuts that really give depth to its aromas! Sometimes I use just a few! For the express version, you can add the four spices with a little ginger to your drink!

Ingredients:

• 250 g of good quality ground coffee (arabica preferably)
• 10 cloves
• 10 black peppercorns
• 10 cloves of cardamom
• 10 cubeb grains (tail pepper)
• 1 teaspoon anise seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cinnamon or 2 stickets
• 1 teaspoon ginger powder
• 3 seeds of Mastic
• 1 teaspoon sesame seeds
• 2 walnut kernels
• 1/4 teaspoon ground nutmeg

Preparation:

 A recipe for puff pastries with shrimp and fresh cheese (flight in the wind) or bite to the hyper gourmet queen, an idea for a festive aperitif for Christmas or New Year or Ramadan or for any other occasion, to present on the table as an aperitif dinner or during a salty buffet! Festive bites are simple and easy to make but so delicious!

These small aperitif bites are made with puff pastries that you prepare yourself or that you buy ready-made at our baker or in supermarkets in the bakery and pastry department. You can also find them in the frozen department, just cook them and garnish them according to your desire! For this gourmet recipe, I propose an alliance that has always been successful with my family, fresh garlic cheese and herbs, and shrimp.

Puff pastries with shrimp and fresh cheese (flight in the wind)

An express recipe that can be prepared in no time without a headache, you can make them in advance and reserve them in the cool! Just take them out of the refrigerator 20 minutes before serving!

I proposed on the blog another recipe just as delicious, puff pastries that I topped with minced meat and mushrooms of Paris all linked with a creamy béchamel sauce with cheese. We can quite decorate them according to our desires, garnish them with chicken, smoked salmon or vegetables, etc. An easy, fast, and unbeatable recipe to impress your guests during the end of the year holidays!

Ingredients: 

• 12 mini laminated flights-to-the-wind or 6 large
• 250 to 300 g of shelled shrimp
• 2 cloves garlic
• 1 tablespoon grated Parmesan cheese (optional)
• 1 tablespoon chopped parsley
• 150 g of fresh cheese or garlic and herbs type Paysan Breton
• 1 to 2 tablespoons of fresh cream
• 1 tablespoon chiseled chives
• 1 teaspoon dried shallot (optional)
• Pepper
• Salt
• 2 tablespoons butter

Preparation:

A recipe of Galette des Rois salted potato cheese with caramelized onions, and ultra-tasty pie, comforting and easy to prepare to present as a starter on the table of the end of the year holidays, Christmas or New Year. A kind of salted puff pastry slipper, topped with melting potatoes, caramelized onions, smoked turkey bacon, creamy heavy cream, and lots of cheese. Finally, fresh parsley is chiseled to give a flavor of freshness to the cake.

For this Galette des Rois salted potato cheese, I chose Brie cheese for its pronounced taste, I added grated Emmental and mozzarella cheese. But, you can put the cheese you like, raclette, reblochon, camembert or other!

Galette des Rois salted potato cheese

A delicious complete, country, and rustic dish with this crispy puff pastry, this creamy and generous truffle-scented filling. You can perfectly prepare it in advance and enjoy it hot, warm, or cold accompanied by a good salad of raw vegetables or velvety seasonal vegetables, it will be only perfect! So you're tempted?

Ingredients:

• 500 g potato
• 500 g homemade or commercial puff pastry
• 2 onions 
• 3 cloves garlic
• 30 g truffle butter or sweet butter 
• 100 g turkey bacon
• 120 g thick fresh cream
• Salt and pepper 
• Nutmeg 
• 1/2 brie cheese or Camembert
• Grated mozzarella and Emmental 
• Chopped fresh parsley 
• 1 egg yolk + 1 tbsp milk for gilding

Preparation:

• Peel the potatoes and cut them into fairly thin slices. Then cook them for 10 to 15 minutes in a saucepan, covered with water or steamed. Drain the potatoes and then season with salt, pepper and nutmeg.
• In a pan, melt the butter, add the onion slices, cook for 5 to 10 minutes then add the grated garlic, bacon and cook for a good 5 minutes. Salt and pepper. Add the cream and nutmeg. Mix and let cool.
• On a disc of puff pastry 26 cm in diameter, harmoniously arrange the potato rings, caramelized onion and bacon, brie, mozzarella and Emmental, parsley, and 1 tablespoon of cream.
• Season if necessary and then cover with another disc of puff pastry 28 cm in diameter.
• It is necessary to weld the edges well so that the stuffing does not overflow during cooking, o can brush the edges with a little water so that it sticks well.
• Then brush the dough with a mixture of egg yolk and milk.
• Decorate with puff pastry stars (optional).
• Bake in a preheated oven at 200 ° C rotating heat for 10 minutes and then for 30 minutes at 180C.
• Once the cake is golden brown, let it cool on a rack before tasting.

 The new year begins, the holidays end and it is high time to go on a diet after these very hearty Christmas and New Year's Day meals.

Ingredients / for 6 people

1/2 cabbage

2 potatoes

2 carrots

1 onion

salt

1/4 baguette

1 tablespoon sesame seeds

Realization

Difficulty Easy

Preparation 10 min

Cooking 30 min

Total Time 40 min

PREPARATION

1 Wash your cabbage and strip it. Cut them and place them in your casserole.

2 Sip your onion, potatoes, and carrots. Cut into pieces and add to the cabbage. Cover with water. Salt, pepper, and cook for 30 minutes.

3 Prepare sesame toasted croutons: cut small pieces of bread and sauté them in a little olive oil with some sesame seeds.

4 Once the vegetables are cooked, remove a little cooking water depending on the desired texture for the soup.

Finally,

Pour into bowls and add on top the small sesame croutons.

 Economical and easy to prepare, onion soup is the comforting recipe par excellence. We give you the secrets to success for sure and delight young and old gourmands.

Tasty and satiating, onion soup is perfect for warming up when temperatures start to drop. If its recipe has continued to evolve over time, this dish requires very little preparation and especially few ingredients: onions, a little white wine or broth, butter, slices of bread, and a touch of grated cheese. Imagined during the reign of Louis XV during a hunting party, onion soup is now an integral part of French gastronomy.

The preparation of onions

To make a delicious soup, choose medium-sized onions that are not damaged or stained. Prefer yellow onions that are perfect for dishes that require a long cooking time such as gratins, simmered dishes... And soups. On the quantity side, count on average one beautiful onion per person. If they are smaller, plan two per person.

For homogeneous cooking and the obtaining of well-melting onions, thinly slice the onions: peel them and cut them into slices one or two centimeters wide. Then simply color the onions in the pan over low heat with a little butter while watching the cooking to prevent them from burning, add a nice spoon of flour to bind everything before covering with hot broth.

A gratin soup

What would onion soup be without a nice layer of gratin cheese? You can opt for Emmental, county, or Cantal for an original version. We can also replace the traditional Emmental with cheddar or goat cheese (yes, yes!).

Grate the cheese and spread it over slices of toast or directly in a thick layer above the soup. Then all that remains is to bake everything to gratin the cheese. Do not hesitate to cover the soup bowls with aluminum foil or parchment paper to prevent the cheese from burning. It is ready when the latter is well browned and when the bread has swollen well.

The recipe for onion soup

Ingredients for 6 people:

6 large onions

40 g butter

1.5 l of broth or 20 cl dry white wine + 1 l of water

6 slices of country bread

80 g grated cheese

1 spoon of flour

On the same subject: How to prepare your homemade onion confit?

Preparation:

Preheat the oven to 200°C (thermostat 6-7).

Peel and chop the onions and colour them in butter for 15 minutes.

Then sprinkle with flour. When the flour has taken on a nice color, pour in the hot broth (or wine and water), and cook for 15 minutes.

Spread the cheese over the slices of bread and bake them in the oven.

Place on the soup and serve hot.

 Made from caramelized onions, onion confit sublimates our dishes and appetizers during the holidays or throughout the year. If you are used to buying it directly in a jar in the supermarket, it is even better when it is prepared at home.

It sits on the table as a starter or embellishes the toast with foie gras during the end-of-the-year celebrations. Onion confit goes perfectly with our festive recipes, but also our daily dishes. With its melting texture and sweet, sweet taste, this condiment awakens the taste buds. In addition to being delicious, the latter is easily prepared at home. Enough to impress your guests while delighting young and old gourmets.

Which onions to choose?

To make a homemade onion confit, it is better to favor sweet onions such as the Cevennes onion or the red onion which will also give a nice pink color to your preparation. If you do not have one available, you can very well use the ones you store in your closets. Yellow or white: it doesn't matter. Any onion will eventually do.

Make your onion confit

The principle to prepare a good confit? Caramelize the onions with sugar or honey before adding a liquid (most often balsamic vinegar) and various spices. Feel free to replace balsamic vinegar with apple cider vinegar or wine vinegar. Finally, consider first sweating the onions in a pan or saucepan with a little fat to prevent your ingredients from clinging to the bottom.

For ingredients:

500 g sweet onions

3 tablespoons of sugar

3 tablespoons balsamic vinegar

1 drizzle of oil or 1 piece of butter

Salt and pepper

For preparation:

Start by peeling and chopping the onions.

Heat a pan over medium/high heat with a little fat and then sauté the onions for 3 minutes until they become translucent. Onions, on the other hand, should not color.

Then add the sugar and let the onions caramelize. Be careful not to burn them. You can replace sugar with honey here.

Then deglaze with the balsamic vinegar.

Cook over medium heat until you get the desired texture. Season to your liking and then pour the confit into a jam jar. Once the onion confit has cooled, place it in the fridge.

How to use onion confit in cooking?

At Christmas, it is used to accompany foie gras as a starter as an aperitif. It can also serve as an accompaniment to a beautiful piece of cheese or become the star of a puff pastry. Let's not forget the meats and games that go perfectly with this condiment.

The rest of the year, onion confit is used to garnish the bottom of a quiche or to bring a sweet and sweet note to a cake or aperitif bites (bricks, slippers, etc.). Finally, we are also thinking of drawing our secret prepration during our next burger evening. Just spread it on the bread in order to enjoy it fully. Success guaranteed!

How to store onion confit?

Onion confit can be kept for several days in the fridge, especially if you use honey which is a natural preservative. On the other hand, if you want to prepare it in advance and keep your confit for several weeks, consider sterilizing your jars in boiling water or freezing the confit in small trays or freezer bags once the preparation has cooled down.

 Discover the ultra-gourmet pecan nut and maple syrup tart to die for! Maple syrup is a natural sugar that has a strong sweetening power, so it will replace sugar in this recipe. In addition, it contains minerals and vitamins, but be careful to choose good maple syrup, not tampered with to benefit. In this pie, find multiple textures as amazing as each other. Crunchy, fondant, in short, your taste buds will be delighted! And those of your guests too...

Ingredients:

Sweet dough

75 g of butter (or margarine)

150 g of T55 flour

50 g icing sugar

20 g of ground almonds

A pinch of salt

27 ml of milk (vegetable possible)

Pecan and maple syrup device

100g chopped or powdered pecans

50 g of butter (or margarine)

10 g of cornstarch

170 ml of liquid cream (vegetable possible)

80 ml of maple syrup

1 C. teaspoon cinnamon (optional)

150g whole pecans (for top)

Steps :

Sweet dough

1. In your salad bowl, place the butter, flour, sifted icing sugar, almond powder and mix with your fingertips (or with the leaf of your food processor) until you obtain a sandy dough.

2. Then add the milk and knead until smooth ball forms.

3. Spread the dough lightly, then place it in the fridge for about 1 hour. This step is essential for the dough to hold during baking, to prevent it from sagging.

4. Then preheat your oven to 180 ° C.

5. Roll out your dough and then line it in a tart mold about 20 cm in diameter. Prick the bottom with a fork to prevent the dough from swelling.

6. Bake the dough for 15 minutes to cook it blank.

Nut & maple syrup appliance

7. Meanwhile, prepare the device with pecans and maple syrup. To do this, cut the pecans into pieces with a knife or reduce them to powder with a blender (it all depends on whether you want pieces in your device, or not).

8. Mix them with butter and corn.

9. In another container, whisk the cream and maple syrup and then transfer everything to the previous mixture, several times. Mix well between each addition.

10. Then spread the preparation on the bottom of the pre-cooked pie and arrange over the whole pecans nicely (you can take the example in the presentation photo).

11. Bake again at 180°C for about 35 minutes, then let cool at the exit of the oven.

If you want to make your pie shine, make a syrup by mixing 2 tablespoons of maple syrup with a drizzle of water, heat everything in the pan or microwave and come and top it all. Your pie shines brightly!

Enjoy your pecan pie and maple syrup accompanied by a scoop of ice cream for example!

The recipe for Provençal daube is similar to that of Burgundy. Indeed, this dish is composed mainly of long-simmered beef and red wine. On the other hand, when making the daube, the meat is marinated several hours before cooking. In the seventeenth century, the daube was referred to as a "stew of meat cooked in sauce". Everyone will come to bring their personal touch by adding or removing an ingredient. Check out our version below.

Ingredients:

Flat

1 kg of beef cheek or paleron

200 g of pork belly (small bacon, smoked or not according to your taste)

60 g green and black olives

100 g of mushrooms from Paris

6 beautiful carrots

2 tomatoes

1 onion

2 cloves

1 bouquet garni (thyme + bay leaf)

2 tbsp olive oil

1 bottle of red wine (full-bodied)

Salt and pepper

Accompaniment

Tagliatelle or polenta

1 great Bordeaux wine

The steps:

1. The day before, prepare the marinade. For this, start by peeling the carrots and cutting them into large pieces.

2. Then peel and cut the onion into large slices.

3. Pour the liter of red wine into a saucepan. Then add the beef with the carrots, onion slices, cloves planted in the onions, crushed tomatoes, cut mushrooms, bouquet garni, and olive oil. Cover and reserve in the cool for an entire night, or even 24 hours.

4. The next day, take out and drain the meat, keeping the marinade in a bowl.

5. Remove the cloves from the onions and then sauté the onions in a saucepan with a drizzle of olive oil. Then add the pork belly previously cut into bacon.

6. Place the meat as well as the peeled and minced garlic and continue cooking for about 10 minutes over high heat. Stir regularly. Before cooking is finished, sprinkle with sifted flour and mix. The flour will then stick to the meat, which will allow the thickening of the sauce.

7. Then pour the marinade, water, and tomato concentrate. Mix and then cover and cook over low heat for about 1 hour.

8. Meanwhile, preheat your oven to 120°C.

9. Add the carrots to the preparation, salt, pepper, and bake the casserole with its lid for at least 2 hours.

10. Add the olives and then cook again for 45 minutes to 1 hour.

11. Cook the tagliatelle or your polenta at the last minute, then serve your beautiful Provençal daube recipe while it's still hot!

How to choose your red wine in the kitchen?

Red wine can be cooked just as well with salty foods, as the main course, as a dessert, with pears with wine for example.

Depending on your recipe, prefer a red wine depending on the origin of the recipe. Indeed, if you decide to cook a beef bourguignon, prefer a Burgundy wine. If you are cooking a Bordeaux sauce, then choose a Bordeaux wine.

If your recipe has no origin, lean towards a bottle of wine, where the grapes have been exposed to the sun so that the aromas are sufficiently developed.

Reminder: Alcohol abuse is dangerous for health, it is to be consumed in moderation. The consumption of alcoholic beverages during pregnancy can have serious consequences on the health of the child. The sale of alcohol is prohibited to minors under 18 years of age.

Take the stress out of cooking this Christmas with these easy-yet-impressive festive recipes. With starters, mains, sides, and desserts, we have your Christmas menu all wrapped up!

recipe link

Which Christmas menu for children? Mango-chocolate Christmas trees

1/Which Christmas menu for children? Chocolate-vanilla marbled cupcakes

2/Which Christmas menu for children?Avocado puree with clementine, shortbread with Parmesan

3/The recipe for Christmas shortbread

4/Which Christmas menu for children? Small pumpkin flans

5/Which Christmas menu for children? Small marbled chocolates

Recipe link 

6/Gingerbread house decorated with icing and sweets

Recipe link 

7/WHITE CHEESE CAKE

Recipe link 

8/Christmas pudding

Recipe link 

9/Christmas recipes: Marshmallow hot chocolate

Recipe link 

10/Christmas fruits

Recipe link 

11/Christmas recipes: The little truffles!

Recipe link 

12/christmas recipes:Yann Couvreur's log with lime and coconut

Recipe link 

13/Christmas recipes: Log with three chocolates

 Impress your guests with this simple chocolate log recipe.

Preparation 1h00    Rest  6:00 a.m.  Cooking  15 min

Ingredients

The sponge cake:

2 eggs

60 g powdered sugar

60 g flour

White chocolate mousse:

2 sheets of gelatin

16 cl liquid cream

120 g white chocolate

Milk chocolate mousse

1 sheet of gelatin

25 cl liquid cream

160 g milk chocolate

Dark chocolate mousse

120 g dark chocolate

24 cl liquid cream

1 sheet of gelatin

The décor

Dark chocolate chips

Preparation

• Preheat the oven to 180°C. Prepare the sponge cake. Whisk the eggs with the sugar until the mixture triples in volume. Stir in the sifted flour, stirring gently. Spread the resulting dough 1 cm thick on a sheet covered with parchment paper. Bake for 15 min.
• Let cool, then gently peel off the parchment paper. Cut a strip the size of the log mold.
• Prepare the white chocolate mousse. In a large volume of cold water, soak the gelatin leaves. In a saucepan, heat a third of the cream. Out of the heat, add the dried gelatin and mix well. Pour the preparation over the white chocolate and whisk until you get a smooth mixture.
• Assemble the rest of the whipped cream, then incorporate the previous preparation. Pour into a log mold and place in the freezer.
• Proceed in the same way for milk chocolate and dark chocolate mousses. Wait until each layer is taken before pouring the next layer, at the risk that they are not regular. Smooth the surface with a spatula and place the sponge cake on top.
• Let it take at least 4 hours in the freezer.
• Unmold on a plate and let it return to cool temperature. Serve sprinkled with chocolate chips.

Specially designed for Notre Temps by the famous pastry chef Yann Couvreur, this delicious lime and coconut log offers a zest of freshness to our New Year's Eve menus.

Ingredients

For 4 to 6 people/ Preparation: 2 h 30/ Refrigeration: 1 night Cooking: 25 min 4 h for meringues.

The dacquoise coco:

27 g egg white (1 small egg white)

27 g semolina sugar

27 g icing sugar

11 g T55 flour

10 g almond powder

10 g roasted grated coconut

The French meringue:

20 g egg white (1 small egg white)

20 g semolina sugar

20 g icing sugar

10 g grated coconut

The ganache mounted coconut:

18 ml 34 ml 35% MG cream

1/4 gelatin sheet

18 g white chocolate

16 ml Malibu (optional)

4 g roasted grated coconut

Lime gel:

73 g lime pulp

10 ml Malibu (optional)

15 g sugar • 2 g agaragar

2 g pectin (in MSG)

1 g lime zest

Lime mousse:

33 ml lime juice

17 g sugar

22 g egg (1/2 beaten egg)

15 g egg yolk (1 small egg yolk)

1 sheet of gelatin

1 g lime zest

5 g butter

80 ml 35% MG cream

The log heel:

32 g white chocolate

The décor:

3 g lime powder

Preparation

1. The coconut dacquoise

Heat the egg white with the semolina sugar to 60°C, mount everything, then add the previously mixed icing sugar, flour, almond powder, and coconut. Spread the preparation between two strips 0.5 cm high. Cook for 7 min at 170 °C (th. 5-6).

2. The French meringue

Mount the egg white, add the sugar as you go. Once the meringue is mounted, stir in the icing sugar.

Fill a piping bag and form domes of different sizes, sprinkle with grated coconut before cooking for 4 hours at 60 °C (th. 2).

3. The ganache mounted coconut

Heat 18 ml of cream, add the hydrated gelatin, pour three times over the melted white chocolate. Mix and add the Malibu (optional), then the rest of the cream, finish with the grated coconut.

4. Lime gel

Heat the lemon pulp with the Malibu (optional), add sugar, agar-agar, pectin. Hold the boil for 2 min, let cool completely, then mix with the lemon zest.

5. Lime mousse

Heat the lime juice to 83°C in a water bath with the sugar, egg, and egg yolk. Mix with the hydrated gelatin, lemon peel, and butter, then add the whipped cream. Distribute the foam in the bottom of a log mold.

6. The log heel

Melt the chocolate over low heat, mold the heels.

7. Assembly

Spread half of the lime gel in the bottom of an insert mold, block, pour the coconut mounted ganache (keep some for the decor), block, finish with the rest of the gel (keep a little for the decor), block again. In the log mold containing the foam, place the insert (with the gel, ganache, gel mount) in the center. Add the dacquoise, smooth to the brim with the foam.

Reserve one night in the freezer.

8. The décor

Unmold the next day.

Using a pocket filled with excess ganache, form zebra on top of the log, add gel pellets, and then with the help of a Chinese, sift with lime powder. Add the meringues and heels on each side.

A tip from the chef: 'As with all pastries, it is necessary to respect the cooking times, I also recommend preparing the log the day before, then slipping it into the freezer. The next day, take it out 15 minutes before tasting and arrange on it the meringues and the decoration, the whole will hold better.' If you hesitate on the choice of the drink, Yann Couvreur simply recommends 'a good citrus tea to bring out the freshness of the lemon!'