Recipes

A 5 minutes meal for busy weeknights Ingredients Frozen Shrimp 150 gr per person (5 OZ) Garlic powder ( 1/2 to 1 TSP) Crème fraîche (2 TSP) Mascarpone (2 TSP) Hot Curry powder (2 to 3 TSP) Chili powder (1 hint) Herbs if you want Olive oil Directions Put the shrimp into a pot and let them defrost for 2 minutes at medium heat Remove the water and drain the shrimp Pour a spoonful of olive oil into the casserole dish Add the shrimp back in Add the garlic Add the spices Add the cr

Ingredients 3 eggs per person Chives (a lot!) Parsley or Herbes de Provence Black pepper & salt Butter Directions Beat the eggs into an omelet. Add a pinch of salt and black pepper Add the herbs and mix. Melt 5 gr of butter in a skillet. Pour in the eggs. Let brown, then when ready fold in half and serve.

Ingredients (for 3 people) 1 eggplant 2 zucchinis 1 can of diced tomatoes or tomato pulp Tomato paste (2 TBSP) Herbes de Provence Salt and black pepper Olive oil Directions Cut the eggplant and zucchini into small, bite-sized pieces. Peel about half of the eggplant, as too much skin can leave the dish with a slightly astringent finish. If you have time, sprinkle the eggplant with salt and let it sit for 20–30 minutes to draw out excess moisture. Pat it dry before cooking. Hea

Ingredients For 4 people 250 grams of shredded chicken Fresh chives Frech parsley Garlic (powder) Salt Strong Dijon mustard (2 Teaspoons) Full fat greek Yogurt (3 TBSP) Directions Wash the herbs, then chop them in a food processor. Add the mustard and Greek yogurt, then mix well. Add the shredded chicken and mix until well combined. It's ready !

Ingredients (for 4 people) : 3 zucchinis (courgettes) 1 can of diced tomatoes or of tomato puree 2 frozen ground beef patties (no need to defrost beforehand) Shredded cheese of your choice 250 gr mozarella Herbs Olive oil Directions Peel and slice the zucchinis Brown the slices in a skillet with olive oil until they are soft Brown the patties in a skillet Spread tomatoes (or tomato puree) in the bottom of a gratin dish Then spread out the zucchinis Then cut some mozarella on

Ingredients Greek yogurt 3 TBSP Mustard 3 TSP Chives OR Cilantro (coriander) OR Dill Parsley 1/2 Lemon Directions Remove the stems from the herbs Blend them with a blender or hand blender Add the mustard Add the lemon juice Blend again Add the greek yogurt Store in the fridge until serving Depending on whether you choose chives or cilantro (coriander), the taste will of course be very different. With chives, it's more spring-like.

Ingredients (for 4 people) 4 to 5 leeks (you can use cauliflower instead or endives) Mascarpone 250 grams or crème fraîche if you prefer (30 cl) Shredded cheese of your choice Salt Black pepper Directions Cut the leeks into pieces (sections) Cook the leeks during 25 minutes until soft Spread a layer of mascarpone over the bottom of a baking dish (for 4 people / 20x30 cm) Cover with the well-drained cooked leeks Season with salt and black pepper Spread a layer of mascarpone Co

This quiche is inspired by the traditional French quiche Lorraine, reimagined in a high-protein & crustless version. It will make a perfect high-protein breakfast or lunch. Of course, if you want you can make it with a crust. Ingredients 4 slices cooked ham 6 eggs 120 g grated Emmental cheese 30 g Comté cheese 250 g high-protein ricotta 4 tablespoons crème fraîche (≈ 60 g) 80 to 100 ml milk Herbes de Provence or Chives Directions Preheat oven to 180°C / 350°F Beat eggs in a b

Ingredients 2 to 3 Leeks 5 to 6 Carrots 1 stalk or two of Celery 2 Onions 250 ml Broth (chicken or beef) Bay leaves Thyme, Salt Water You can add whatever leftovers veggies you need to use up. Directions Wash and peel the veggies. Cook the vegetables with the broth and herbs. Add water if needed. When everything is well cooked, remove the herbs. Add more water if needed. Blend everything into a soup with a hand-mixer or a blender.

Ingredients 500 grams of chicken breast 20 cl of crème fraîche 200 to 400 grams of button mushrooms Butter Directions Sauté the mushrooms over very low heat to evaporate all the water. Then brown them in butter. Cut the chicken into pieces. Brown the chicken in butter in a skillet. Add the cream to the chicken when it is well browned. The cream should mix with the cooked butter and turn brown. Mix everything together with the mushrooms. Serve with rice and/or salad