Kitchen AZ

  INGREDIENTS: 4 PERS. 200g water 90g sugar 200g of honey + 25g of honey for the finish 10g untreated lemon zest 10g untreated orange zest the pulp of a vanilla bean 3g gingerbread spices 200g flour 1 tsp. 1/2 teaspoon of baking powder 10g of baking soda 1 pinch of fine salt 140g of butter + 10g of butter for the mold UTENSILS : 1 saucepan + 1 whisk + 1 strainer 1 salad bowl + 1 whisk 1 small bowl + 1 spatula 1 round cake mold 12.5 cm in diameter by 5.5 cm high PREPARATION: Preheat the oven to 180 ° C. Boil the water with the sugar and honey. Add the lemon and orange zest, vanilla, and spices. In a bowl, pour the flour with the baking powder, baking soda, fine salt and mix. Gradually add the syrup while continuing to mix. Melt the butter, add it to the preparation. Pour into the buttered mold. Bake for 20 minutes. At the end of cooking, let cool in the mold and brush melted honey. When the gingerbread is cold, unmold it.

  INGREDIENTS: 2 PERS. 250 g of fresh faisselle 1 espresso 3 boudoirs 1 C. unsweetened cocoa powder 2 pinches of sugar PREPARATION: Pour espresso and let it cool. Mix the faisselle and the sugar with a whisk. Soak the boudoirs and place them in a square dish. Cover with the faisselle cream and add the cocoa powder. Film and set aside in the fridge. To taste directly!

  Make a cholesterol-free dessert that's perfect for your strict diet. These cookies without egg without butter will make everyone happy for dessert with friends or family. Mix together flour, sugar, coconut, a little yeast, and water, you will have a delicious and crunchy cookie recipe. Enjoying yourself with 0% fat is within everyone's reach! Ready to take care of your body? INGREDIENTS: 6 PERS. 50 g flour 40g caster sugar 50g grated coconut 5 c. cold water 1/2 teaspoon baking powder 1 pinch of ground nutmeg 1 pinch of salt PREPARATION: Preheat the oven to th.6 (180 ° C). In a frying pan without fat, brown the grated coconut for a few minutes. Book. In a bowl, sift the flour then add the powdered sugar, baking powder, salt, and powdered nutmeg. Mix everything together using a wooden spoon. Then add the toasted coconut and one by one the tablespoon of water. Never stop stirring the dough until it is smooth and free of lumps. Put the dough to rest for 15 min at room temperature...

  INGREDIENTS: 2 PERS. 120 g dates 200 g of water 30 g unsalted peanuts 150g oatmeal 20 g of pumpkin seeds 50 g almonds 1 C. of honey Cinnamon powder PREPARATION: Preheat the oven to 180 ° C. Roast the almonds, peanuts and squash seeds over high heat in a skillet. Mix everything into large pieces. In a saucepan, bring the water to a boil with the pitted dates, count 1 minute then mix with the cinnamon and honey. Mix the two preparations and pour into a silicone cake mold. Bake for 20 minutes. Out of the oven, unmold, cut the bars and let cool.

  INGREDIENTS: 4 PERS. 10 pastry sheets 315 g spinach 265 g mogettes (white beans) 150 g of feta 5 sprigs of mint 1 onion 1 C. sesame 50 g butter Salt pepper PREPARATION: Peel and chop the onion. Wash and finely slice the spinach. Chop the mint. Crumble the feta. Sauté the onions in a drizzle of olive oil until browned then add the spinach. Sauté until they have given up their water. Add the cooked mogettes and mash them in the preparation with a fork. Season with salt, pepper and spices. Once the mixture has cooled, stir in the feta and mint. Preheat the oven to 150 ° C. In a round buttered gratin dish, place a pastry sheet, butter it, then repeat the operation until you have 5 layers of buttered bricks. Add the stuffing and cover with 5 additional buttered pastry sheets. Bake for 20 minutes at 150 ° C then 15 minutes at 160 ° C. TIPS For this Brick pastry, spinach, mint, and onion tart recipe, you can prepare 35 minutes. 

  INGREDIENTS: 2 PERS. 100 g lentils 200 g of cauliflower 2 tbsp. chia seeds 50 g of water 10 g of cornstarch 30 g of chickpea flour 1 C. garlic powder 1 shallot The peels of 1 sweet potato 1 bunch of broccoli 20 g of sea beans 1 C. neutral oil Spices: salt, pepper, Provence herbs, curry PREPARATION: Preheat the oven to 180 ° C. Take large bunches of cauliflower and mix them to obtain fine semolina. Squeeze this semolina in a tea towel to extract the water. In a bowl, mix the chia seeds with water, flour, cornstarch, and spices. Add this preparation to the drained cauliflower, then flatten into a pie shape on a baking sheet lined with baking paper. Bake for 45 minutes, turning halfway through cooking. Prepare mini bouquets of broccoli and cauliflower as well as shallot rings for dressing. Cook the lentils for 5 minutes longer than indicated on the package, drain them and mix with olive oil and cauliflower cream (see the recipe for Lentil and potato pucks, sauce with leaves of cauli...

  Sand roses are small treats that are very simple to make, but quite rich in terms of calories ... So, if you want to enjoy yourself while limiting your calorie intake, try this recipe for sand roses without butter! INGREDIENTS: 4 PERS. 200 g dark chocolate 100 g of plain corn flakes without sugar PREPARATION: Take a glass or ceramic bowl, and break the chocolate into pieces. Half-fill a large pot with water and heat it. Gently place the bowl with the chocolate on the water, to gently melt it. When the chocolate has melted, take the bowl out of the water and add the cornflakes in it. Mix well. In a dish, place a sheet of baking paper or a silicone plate. Place small, compact piles of the chocolate-cereal mixture on top. Leave to cool in the fridge for at least an hour to harden your sand roses, then enjoy! TIPS You can give your light sand roses even more taste by adding spices (cinnamon, 5 spice mix ...), vanilla extract or orange blossom aroma to the melted chocolate! This will ...