Pear and parsnip mousse

Pear and parsnip mousse

by | Jan 16, 2026 | Recipes

Pear and parsnip mousse

This creamy mousse will fill you up with fiber and vitamins. 🍁 Pears and parsnips have antioxidant properties. 🍐

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50 minutes

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Recipe for 4 people

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Dessert

🍐 Ingredients:

✔️ 2 parsnips

✔️ 2 pears

✔️ 1 potato

✔️ 3 tablespoons of 0% fat fromage blanc

✔️ 1 tablespoon almond cream

✔️ 1 tablespoon of slivered almonds

✔️ walnut oil, salt, pepper

👨‍🍳 Preparation:

  1. Wash and peel the vegetables and pears. Cut them into pieces.
  2. Cook the pieces in a pot of boiling water for 30 minutes.
  3. Drain, leaving about 1/4 of the water. Blend the mixture and let the purée cool.
  4. In a bowl, mix the fromage blanc, almond cream, and a drizzle of walnut oil. Season with salt and pepper to taste.
  5. Add this mixture to your cold purée, mix and refrigerate for at least 2 hours.
  6. To decorate the mousse, add slivered almonds before serving.

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Cream of cauliflower soup

Cream of cauliflower soup

by | Jan 16, 2026 | Recipes

Cream of cauliflower soup

Here is a recipe for a creamy soup made with seasonal vegetables. 🍵 Cauliflower and leeks are low in calories. 🥦

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45 minutes

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Recipe for 4 people

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Entrée

🥦 Ingredients:

✔️ 5 clementines

✔️ 1 cauliflower

✔️ 4 small leeks

✔️ 3 cloves of garlic

✔️ 1 tablespoon cumin or fennel seeds

✔️ Olive oil

✔️ 2 tablespoons of vegetable cream

✔️Salt

✔️ Black pepper

👨‍🍳 Preparation:

  1. Wash and slice the leeks.
  2. Sauté the leeks for 10 minutes, covered, with a drizzle of olive oil and garlic.
  3. Wash the cauliflower and remove the thick outer leaves. Tear off the tender leaves by hand. Cut the cauliflower to keep all the branches.
  4. Place the cauliflower in a pot and cover with cold water without submerging it completely. Add 1 level tablespoon of cumin or fennel seeds.
  5. Bring to a boil and add the cooked leeks and garlic. Cover and cook for about 20 minutes.
  6. Season with salt and pepper to taste. Blend the mixture until smooth and creamy. Add the plant-based cream.

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Chestnut Christmas cookies

Chestnut Christmas cookies

by | Jan 16, 2026 | Recipes

Chestnut Christmas cookies

Here is a simple recipe to help you get ready for Christmas! 🌟 We suggest using chestnut milk. 🌰 Choose your favorite spices! 🎄

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40 minutes

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Recipe for 20 cookies

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Dessert

🌰 Ingredients:

✔️ 100 g semi-whole wheat flour

✔️ 20 ml chestnut milk

✔️ 70 g agave syrup

✔️ 45 g coconut oil

✔️ 70 g coconut cream

✔️ Cinnamon or four spices

👨‍🍳 Preparation:

  1. Mix the milk with 50 g of agave syrup, melted coconut oil, and spices. Mix well, then add the flour.
  2. Knead the dough by hand. Preheat the oven to 340°F.
  3. Roll out the dough with a rolling pin on your work surface, which has been floured beforehand. Cut out the dough with cookie cutters.
  4. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes.
  5. To make the cream, mix the coconut cream (without the juice) with 20 g of agave syrup.
  6. Dip the cooled cookies in the cream.

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Vegetarian butternut squash puff pastry

Vegetarian butternut squash puff pastry

by | Jan 16, 2026 | Recipes

Vegetarian butternut squash puff pastry

Chef Alexandra Beauvais has created a vegetarian recipe for the holiday season. This puff pastry is made with seasonal fruits and vegetables that are good for your gut flora.

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1 hour 20 minutes

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Recipe for 4 to 6 people

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Starter

🍄 Ingredients:

✔️ 2 gluten-free puff pastry sheets

✔️ 300 g cooked buckwheat

✔️ 2 Roscoff onions

✔️ 3 sage leaves

✔️ A few sprigs of thyme

✔️ 400 g butternut squash

✔️ 4 cooked artichoke hearts

✔️ 250 g mushrooms

✔️ 200 g cooked chestnuts

✔️ 100 g pomegranate seeds

✔️ 2 handfuls of baby spinach leaves

✔️ 30 ml olive oil

✔️ Fleur de sel

✔️ 2 level teaspoons Corlou Port Louis spices

✔️ Glaze: 1 egg yolk, 3 cl milk

👨‍🍳 Preparation:

  1. Precook the butternut squash by steaming it: Cut it in half, place it in a steamer, and once cooked, remove the skin and seeds.
  2. Heat the olive oil in a frying pan, add the sliced onions, sage, and thyme. Add the mushrooms and cook for 5 minutes.
  3. Add the chestnuts, cooked buckwheat, butternut squash, and diced artichoke hearts. Remove from the heat and add the pomegranate seeds and baby spinach leaves. Season with the spices and fleur de sel, mix, and leave to cool.
  4. Preheat the oven to 350°F.
  5. If necessary, roll out the puff pastry more thinly.
  6. Use the second sheet of puff pastry to make your decorations: stars, Christmas trees, or any other theme.
  7. Place the puff pastry on a baking sheet lined with parchment paper. Add the vegetarian filling and roll it up in the pastry.
  8. In a ramekin, beat the egg yolk and milk. Using a brush, seal your puff pastry, then stick on the decoration and brush with egg wash. Bake for 45 minutes in a convection oven.

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Clementine muffins

Clementine muffins

by | Jan 16, 2026 | FODMAP recipes, Recipes

Clementine muffins

Here's a recipe using vitamin-rich clementines! These muffins are low in FODMAPs.

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45 minutes

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Recipe for 6 people

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Dessert

🍊 Ingredients:

✔️ 5 clementines

✔️ 25 g maple syrup

✔️ 150 g cornstarch

✔️ 2 eggs

✔️ 60 g butter

✔️ 1.5 containers coconut milk yogurt

✔️ 1 packet baking powder

👨‍🍳 Preparation:

  1. Preheat the oven to 350°F. Butter 6 ramekins.
  2. Melt the butter.
  3. Whisk the eggs with the maple syrup. Add the cornstarch and baking powder, mix well.
  4. Stir in the yogurt and melted butter.
  5. Peel the clementines, separate the segments and cut them into pieces.
  6. Add the clementine pieces to the batter and mix.
  7. Pour the batter into muffin tins. Bake for about 20 minutes.

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