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samedi 27 septembre 2014

Frites de potimarron

Dans ma quête de toujours rechercher des façons originales de faire manger des légumes aux enfants, voici une idée qui a ravi toute la famille; des frites de potimarron!
Ce légume a tout ce que j'aime dans l'automne; une couleur chaude, une saveur douce et il indique un véritable changement de saison.
En frites, c'est un régal! Et mon mari m'a même demandé de l'essayer en chips la prochaine fois, tellement il a aimé.

Ne tardez pas à les essayer, surtout en accompagnement d'un bon hamburger maison... Mmmm!


Ingrédients: Pour 4 personnes

1/2 potimarron
1CS d'huile de coco (ou autre huile neutre qui peut être chauffée)
du gros sel


Préparation:

Evidez le potimarron et coupez-le en lamelles fines avec la peau.
Faites chauffer l'huile dans une poêle anti-adhésive et déposez les lamelles de potimarron sur la poêle bien chaude. Retournez-les  régulièrement jusqu'à ce qu'ils soient bien dorés.
Egouttez-les sur du papier absorbant, saupoudrez d'une bonne pincé de gros sel et servez aussitôt!


Avez-vous déjà essayé les frites ou chips de légumes? Quelles sont vos recettes préférées?
Dites-moi tout dans les commentaires ci-dessous ou sur ma page Facebook.


Bon appétit!

Red kuri squash fries

As you know, I'm always looking fro new ways of getting my kids to eat vegetables. Here I found the perfect combination for a healthy pleasure: red kuri squash fries!
I love this autumn veggie. It symbolises everything I love about this season: its warm colour, its sweet taste and it announces a real season change. And its delicious when fried!
The fries were so good, my hubby asked if we could make red kuri squash chips (say that ten times fast!) next time.

Try them right away! They'll make wonders next a home made burger... Yummy!




Ingredients: Serves 4

1/2 red kuri squash
1Tbsp of coconut oil (or any other neutral oil that can be heated)
Salt to taste

Preparation:

Remove the seeds from the red kuri squash and cut in thin slices.
Heat the coconut oil in a non-stick pan and place the red kuri squash slices on the hot pan.
Turn them regularly until golden and crispy.
Place them on a plate covered in a paper towels or kitchen roll to absorb the oil and salt to taste.

Serve right away and enjoy!

What kind of other fries do you like? Other that the classic potato fries. Share in the comments below or on my Facebook page.

Bon appétit!


mardi 29 juillet 2014

Pear, vanilla and coconut milk ice cream

And here it is! The recipe for the pear, vanilla and coconut milk ice cream! It was one of the pictures I published last week on my Facebook page when I asked you to choose which recipe you would like to see published first. The votes were close but the ice cream won by a clear majority. I'm guessing the hot weather we had last week help you in making your decision...
On top of everything, it's a lactose and sugar free recipe! Pure happiness.


I'm glad you chose this one, because I wanted to present it in a competition organised by Sarah from the blog Cro'K'Mou on the theme Summer recipes. And what resonates more than ice cream with summer, tell me huh?


Glace à la poire, vanille et lait de coco

La voici, la voilà, la recette de la glace poire, vanille et lait de coco! C'est une des images que j'avais posté sur Facebook la semaine passée en vous demandant de plébisciter celle que vous vouliez voir en premier. Les votes ont été serrés mais la glace l'a emporté d'une bonne majorité. Je sens que le temps qu'il a fait dernièrement vous a beaucoup aidé à choisir...
En plus, c'est une glace sans lactose et sans sucre, donc du bonheur à l'état pur!



Et je suis très contente que vous ayez choisie celle-ci parce que j'avais envie de la présenter au concours qu'organise Sarah du blog Cro'K'Mou, un concours sur le thème de l'été. Et qu'est-ce qui évoque plus l'été qu'une glace, je vous le demande?

mercredi 23 juillet 2014

Gluten, lactose and sugar free cookies with an orange twist

I've tested a recipe for some scrumptious french cookies called "sablés" that I really love because they melt in your mouth. These ones happen to be gluten, lactose and sugar free! I love that.
I took the recipe from a cookbook named "Cuisinez gourmand sans gluten, sans lait, sans oeufs..." written by Valérie Cupillard. It's in french and has a wide collection of recipes without gluten, lactose or eggs.
Honestly, I just love them, I think I made them three times already this week! I've had them with tea and with vegan ice cream (I'll share the recipe with you later) or just nibbled on them while surfing the internet...

If you want to make these "so-good-I-can't-stop-eating-them" cookies, check down below.



Ingredients

250g of rice flour
60g of vegan butter
1tbsp of olive oil
60g of powdered stevia
60g of mixed Brazilian nuts (or blanched almond flour)
2 large eggs
The zest of an orange

Preparation

Take your vegan butter out of the fridge and let it warm up to room temperature.
In a big bowl add, in that order, vegan butter, stevia, Brazilian nuts or almond flour, rice flour and eggs. Mix until you get a crumbs-like texture. You don't want to over mix it.
Preheat the oven at 180°C.
Add the spoon of olive oil and the orange zest and mix some more.
Make a ball with the dough and roll it on your floured counter. Cut the dough in the shapes you like and carefully place them on a baking sheet.
Bake them for about 15mn and remove them before ether start getting a brown colour. Don't go over the time, they really do cook quickly!

Eat them with a nice cup of tea, coffee, as a sider for your ice cream or just for the pleasure of eating them.

What are your favorite cookies? Chocolate chip? Sablés? Shortbreads? And so on. Tell me in the comments!

Bon appétit!


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