Cuisiner With Ovs
Détendez-vous en ajoutant des toppings savoureux à vos oats: kimchi, scallions, saumon, fromage frais, viande fumée… à vous le choix est limitless!
1. Shakshuka
Shakshuka is a hearty one-skillet dish of eggs poached in a tomato sauce with vegetables and spices. It originated in Tunisia – North Africa but is now enjoyed across the Middle East and Europe.
The tomato base is packed with immunity-boosting vitamin C, and the savory peppers and onions add a hint of sweetness and a little kick. You can garnish it with a sprinkle of feta cheese or labneh, and even olives, chili powder, or za’atar to give your Shakshuka a personal twist.
This recipe by Love and Lemons is a vegan version of the beloved breakfast dish that’s bursting with flavor. This recipe is a low-FODMAP dish that can be enjoyed by anyone, and it serves four to six people. Serve it with a slice of warm, crusty bread or pita for dipping. Just remember a single slice of bread will run you 120 calories or more! So if you’re watching your weight, keep the bread to a minimum.
2. Oysters mimosa
Oysters are one of those foods that people either love or hate – they’re the ultimate seafood love or hate, and can be a polarizing choice. They can be eaten raw, grilled, steamed or fried and are one of the best low-calorie seafood choices available.
The classic accompaniment to oysters is a mignonette sauce. A mignonette is a vinaigrette that typically contains vinegar, shallots and cracked pepper. But the simple addition of ingredients like cucumber or peach can transform a traditional recipe.
Often, oysters are served with Champagne. A new study from the University of Copenhagen claims to have discovered the reason why – they’re a match made in heaven! The scientists found that oysters and Champagne contain complementary sets of umami flavors, which work to enhance each other. They also discovered that oysters and Champagne have the same protein, which is known to help reduce blood pressure. The study is published in the journal Nature Scientific Reports.
3. Crepes a la citrouille
Pour un brunch ou une petite déjeuner de semaine-end, ces pancakes à la citrouille (ou pumpkin puree) vous permettront de profiter de ce fruit qui est en pleine saison! De plus, l’utilisation du sucre brut améliore les saveurs epices et apporte un peu de humidite.
Préparation:
Vaporizer d’enduit a cuisson un poele a gâteau et réserver environ 60 ml (1/4 tasse) de préparation pour chacun de vos crepes; chauffé a feu moyen. Placer la pate en quantité suffisante d’un côté de la poele et rouler vers le centre jusqu’à ce qu’elle soit legerement doree (environ 3 a 4 minutes).
Crepes, like many other foods, can offer potential health benefits when eaten in moderation and as part of an overall healthy diet. This is because they are low in calories, and contain a good source of carbohydrates which is an important energy source for the body. Moreover, they are high in fibre which helps maintain a healthy weight and reduce the risk of chronic diseases such as heart disease and diabetes.
4. Mini-bouchees
Often referred to as “small vol-au-vent”, these petite pastry shells are ready to fill with both sweet and savory foods. For desserts, they can be filled with ice cream, mousse, or custard. For appetizers, try potato, cheese, or egg fillings.
They are also a great way to showcase food combinations. For example, a combination of stuffed apricots and skewers with pieces of beef seasoned with pepper might be presented as an hors d’oeuvre at a cocktail party.
Made in France by Tatin, who specializes in high quality pre-cooked pastries for professional chefs. These small bouchee pastries are baked and stable at room temperature, making them easy to use. Simply fill with your desired appetizer or dessert and serve.
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