PANCAKE PROTEINÉ À LA WHEY, OU NON ! RECETTE FITNESS
Provided by: Anaelle
Categories: Crêpe, pancake gaufre et beignet
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|1 banane (soit 105g env.)|
|50 g flocon d'avoine (ou farine (adapter quantité de lait))|
|1 blanc d’oeuf|
|30 g whey (parfum au choix)|
|20 ml lait vegetal (au choix)|
- Dans un mixeur ou blender, ajoutez les flocons d'avoine, le lait, le blanc d'oeuf et l'oeuf et la whey si vous en ajoutez.Mixez puis ajoutez la banane coupée en rondelles.
- Versez vos pancakes sur une poêle chaude, faites-les cuire recto-verso et agrémentez selon votre goût (sirop d'érable, miel, chocolat, fruit..).Attention à la cuisson qui est très rapide. Dès que le pancakes peut se décoller, retournez le sous peine d'avoir un pancakes trop sec:-)
- Pour les faire sans proteine supplémentaire, ajoutez seulement 15 ml de lait et non 20 ml.
ServingSize 1 pancake, Calories 63 kcal, CarbohydrateContent 8 g, ProteinContent 5 g, FatContent 1 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 21 mg, FiberContent 1 g, SugarContent 2 g
OEUFS EN MEURETTE RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Dinner, Main course, Starter
Total time: 1 hours 30 minutes
Yield: Serves 4 as an appetiser, 2 as a main course
|about 350ml fruity red wine|
|225ml chicken or veal stock|
|1 small onion , thinly sliced|
|1 small carrot , thinly sliced|
|1 stick of celery , thinly sliced|
|1 small garlic clove , crushed|
|bouquet garni (see below)|
|½ tsp peppercorns|
|85g unsmoked lardons|
|85g button mushrooms , quartered|
|8-10 small (sometimes called pickling) onions , peeled|
|4 slices white bread , cut 5mm/quarter inch thick|
|thick oil for frying|
|2 tsp plain flour|
|thumb sized piece of dark chocolate optional|
|3 tbsp white wine vinegar|
|4 fresh eggs|
|2-3 thyme sprigs|
|1 bay leaf|
- For the sauce, put the wine and stock in a large saucepan and bring to a vigorous boil. Add the onion, carrot, celery, garlic, bouquet garni and peppercorns and boil until reduced by half (15-20 minutes). Strain the wine, pressing the vegetables to extract all the liquid, then set aside.
- While the wine is reducing, melt a quarter of the butter in a saucepan, add the bacon and fry until crisp. Remove and drain on kitchen paper. Sauté the mushrooms in with another quarter of the butter until tender (2-3 minutes). Remove and put with the bacon. In the same pan, gently sauté the onions for 10-15 minutes until crisp and tender, shaking the pan often so they colour evenly. Drain off the fat, return the mushrooms and bacon to the pan and set aside.
- Make the croûtes: using a round or oval cutter, cut the bread into 4 shapes just larger than a poached egg. Heat 5 mm/1⁄4in of oil in a frying pan over a medium heat. Fry the bread croûtes in batches until brown on both sides (1-2 minutes per side). Drain on kitchen paper and set aside.
- To thicken the sauce, crush the remaining 15g/1⁄2oz butter on a plate with a fork and work in the flour to form a soft paste – French cooks call this beurre manié. Bring the wine mixture to a boil and whisk in the kneaded butter a piece at a time, until the sauce becomes thick enough to lightly coat the back of a spoon (you may not need all the kneaded butter). Strain the sauce into the pan with the bacon, mushrooms and onions. Bring to a boil, taste and adjust seasoning, adding a piece of chocolate if you like.
- To finish the dish, reheat the sauce on the stove, and warm the croûtes in the oven. Bring the vinegar and 1.2 litres/2 pints of water to the boil in a large shallow pan. Break the eggs, one at a time, into the places where the liquid is bubbling, so the bubbles spin the eggs. Lower the heat and poach the eggs for 3-4 minutes, until the yolks are fairly firm but still soft to the touch. Using a slotted spoon, remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors. Place the croûtes on warm serving plates, set an egg on each croûte and spoon over the sauce.
Calories 397 calories, FatContent 25 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.67 milligram of sodium
OEUFS COCOTTE (BAKED EGGS) RECIPE | ALLRECIPES
Provided by: chatoune
Categories: Breakfast Eggs
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 2 servings
|1 tablespoon olive oil, or to taste|
|½ cup finely chopped ham|
|2 tablespoons grated Gruyere cheese, divided|
|½ cup heavy whipping cream|
|salt and ground black pepper to taste|
|¼ teaspoon chopped fresh chives|
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Calories 447.4 calories, CarbohydrateContent 2.1 g, CholesterolContent 293.8 mg, FatContent 42.2 g, ProteinContent 15.8 g, SaturatedFatContent 19.7 g, SodiumContent 626.3 mg, SugarContent 0.5 g