French Recipes (Most Popular)
Modified from a Patricia Wells recipe in The Paris Cookbook called Gateau aux Pommes de la Reine des Pommes, this cake has tons of apple chunks barely bound together by a spelt and flax batter. After baking almost all the way through, a topping of coconut oil, raw sugar and beaten egg gets poured on for a gossamer-thin crisp element. I used camelina oil and Amoré Almonds + Dairy beverage for a delicious nutty element in the batter, and while the cake practically fell apart it was delicious!
This creamy sauce is a classic with chicken - and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.
A rich dressing that, while not super low in calories, can add spark and bite to the simplest of leafy green salads. The trick is in the preparation. I picked this up from a friend in France who actually whisked the ingredients in a bowl before adding the salad on top, but I find it easier making it separately in a glass and then pouring over salad.
A delicious recipe adapted from Clean Eating Mag that my beaux & I LOVE (& he is a chicken cordon bleu SNOB!)
Recipe out of Liddabit Sweets. This is fairly simple to make but gets over EVERYTHING. It is hard to work in all the nuts, and cut it when it's cooled (it is hard candy!) but it's worth it for a special Christmas gift - it keeps almost indefinitely too!
A touch of powdered sugar mixed into these whipped egg whites makes for a lovely marshmallowy interior while keeping a crisp shell.
Aquafaba (liquid that comes with canned chickpeas and other beans) whips up perfectly into light and fluffy meringue - perfect for light-as air, fat free cookies. It is even easier than using egg whites, and no allergy issues to contend with either!
Modified by http://www.dukanaute.com/recette-flan-de-h
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