Potatoes with a white coat
Preparation: 10 min
Cooking time: 30 min
Ingredients (serves 5):
- 500 g 20% Calin fromage frais
- 5 large potatoes
- 5 fine slices of smoked bacon
- chives, salt, pepper
Preparation:
Steam the potatoes until cooked
In the meantime, prepare the white coat by mixing the fromage frais, chives, salt and pepper. Slice the bacon into small pieces and fry in a pan. When the potatoes are cooked, scoop out the middle using a teaspoon. Mix the pieces of scooped potato with the bacon and put back in the potatoes. Add a spoonful of the white coat mixture.,
You can serve these potatoes with lamb's lettuce salad seasoned with walnut oil.
Tip:
For a summery adaptation of this recipe, you can cook the smoked bacon over a barbecue and bake the potatoes in the coals after having wrapped them in foil.
Recipe extra:
By combining the nutritional properties of dairy products with potatoes, this recipe helps you cover all your essential nutrients.
Baked chicory with fleurette sauce
Preparation: 15 min
Steaming: 15 min
Ingredients (serves 4):
- 4 chicory
- 4 thin slices of ham
- Salt, pepper
- 2 tablespoons of Yoplait crème fleurette
- 30 g or a large tablespoon flour
- 1/3 litre warm skimmed milk
- 1/2 glass hot water with a beef stock cube. Stir.
- 1 pinch powdered nutmeg.
Preparation:
Remove any withered chicory leaves,
Wash and cook them for 15 minutes in boiling salted water, adding a lump of sugar.
Prepare the béchamel sauce:
In a saucepan, mix the flour with the milk and leave to thicken over low heat, stirring constantly.
Then add the stock, cream, grated nutmeg and leave to cook for 5 minutes, still stirring.
When your chicory is cooked, roll each one in a slice of ham and place in a slightly buttered baking dish.
Coat the chicory and ham with béchamel sauce and bake in a very hot oven (over 220°C) for 20 minutes.
Serve in the baking dish.
Recipe extra:
Thanks to this butter-free béchamel sauce, which remains creamy due to the cream, this recipe contains only 4% fat.
Indian Sandwich - instant snack !
Preparation: 10 min
No cooking required
Ingredients: for one sandwich
- A pitta bread
- A slice of cold cooked chicken
- A leaf of salad
- 1 spring onion
- 1 tomato
- 1 Petit Yoplait 20%
- 4 pinches of curry powder
- salt
Preparation of the Indian sauce:
Mix the Petit Yoplait with the curry powder, chopped onion and salt.
Preparation of the sandwich:
Split open the pitta bread, spread the sauce and add the leaf of salad, chicken and finely sliced tomato.
Recipe extra:
Lighter than mayonnaise, with this curry sauce, you will discover the pleasure and freshness of sandwiches.
Cod fillet with mustard cream sauce
Preparation: 5 min
Cooking time: 10 min in the microwave
Utensil: greaseproof paper
Ingredients for 1
- 1 frozen fillet of cod
- 1 level tablespoon Yoplait crème fraîche épaisse
- 2 teaspoons wholegrain mustard
- 1/2 courgette
Preparation:
Cut out a large rectangle of greaseproof paper,
Place the frozen fillet of cod in the centre ,
Slice the courgette and place the slices on top of the cod,
Mix your cream and mustard, add salt
Cover the fish with cream and close the greaseproof paper to form a parcel.
Serve with rice
Recipe extra:
Rapid and economical, this recipe could be even lighter if you use crème fraîche épaisse légère with 15% fat.
