The blender is undoubtedly an indispensable kitchen utensil. It mixes, mixes and adds your favorite ingredients to create delicious homemade concoctions. Discover in this article the best portable blender to take anywhere this summer. You will learn everything about its properties, advantages and disadvantages.

The mixer is very present in households. And very useful for good reason. No more spending hours mashing food with a fork, leaving lumps in your recipes or anything like that. In one operation, each ingredient is finely chopped, mixed and incorporated perfectly. It is still necessary to choose the right device according to your needs. Each blender generally consists of a base with a single knob that allows you to choose the speed or power (depending on the ingredient you are blending). As well as a container and a lid with or without a porthole. Although practical, the blender has one major disadvantage: its weight. Often several kilos heavy and quite massive, the classic blender is often difficult to transport. Luckily, there’s a portable blender that’s lightweight, easy to take on vacation, to work, and wherever you want: the Blendjet 2. And for even more choices, discover our picks of the 5 best blenders of 2022!

Blendjet 2 – Portable blender

© Blendjet – Portable Blender

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Features :

• Content: 475ml
• Power: 7 watts
• Quantity: 2 people
• Weight: 610g
• Height: 23cm
• Dishwasher safe: Yes (except base)
• Leak proof lid with wrist strap
• Tiered shell
• Included in delivery: USB-C charging cable

Unlike a conventional blender, the Blendjet 2 an ultra-lightweight, compact and silent blender. He owns one graduated bowl (handy for measuring your ingredients), a single knob base and LED system to view the current mode. In only 20 secondsYour homemade preparations are ready.
the leak-proof lid and its wrist strap allow you to carry the blender safely anywhere. This blender is certainly small, but very effective. Its blades are powerful and it grinds soft foods and ice cubes. It charges with a USB-C cable, its components are detachable (base, measuring cup, lid) and are dishwasher safe. This blender is available in many bright colors (orange, red, yellow…), ideal for the summer.

Its advantages:

The Blendjet 2 is both small and light, it can be easily taken anywhere. Once fully charged, it can be used multiple times (15 cycles) without being plugged into an outlet. So you can use it indoors and outdoors. This makes it the ideal blender for travel, weekends or trips of all kinds. It is powerful and impresses with its ability to effortlessly blend even the strongest ingredients. Its components (stepped tray and lid) are resistant and in the dishwasher and clean by hand.

Its disadvantages:
The blades are not removable, so they must be hand washed. This blender can also be started if the lid is not screwed on properly. It is therefore necessary to check everything before hitting the start button.

Finally :

• A small powerful blender (7 watts)
• Mix for 20 seconds
• Dishwasher safe
• Removable components (base, measuring cup and lid)
• Autonomous for 15 cycles (once the battery is charged)
• Available in 23 colors

>> See Blendjet 2

Quiche Lorraine recipe

Hello, everyone,

The classic Quiche Lorraine is an easy savory tart with a puff pastry crust and a rich savory cream filling, filled with cured ham and creamy cheese.

This classic of French cuisine has been around for centuries. Quiche Lorraine is named after a region in France.

Today I am sharing with you the recipe for Quiche Lorraine that comes from the kitchen of my dear Lunteoiles.

He was surprised this recipe wasn’t on my blog yet!!

But I have to tell you a little confession:

I have a bad habit of not publishing simple recipes under the pretext that everyone knows them and above all that each person has their own way of preparing these recipes.

But actually, with my years in the blogosphere, almost 16 years soon, I get comments from many people asking me the method how to make this or that recipe…

I’ve known over time that people like to make an effort to change the “family recipe” or have never tasted or tested a recipe that we can believe is “the recipe that everyone knows.” .

Such was my story with the recipe for Quiche Lorraine, which I myself very often make with mortadella instead of ham and which I never posted on my blog.

This savory treat is great for breakfast, brunch, lunch or a quick dinner.

You can just quickly reheat it to enjoy as if it just came out of the oven.

How do you make a Quiche Lorraine?

If you’ve never made homemade quiche lorraine before, now is the perfect time to try.

– Start by making a pie crust and darken it in a fairly deep pie pan.

The classic recipe is based on puff pastry, you have to start preparing it a little earlier if you don’t use store-bought ones.

– Blind bake the crust until lightly golden.

– The filling is prepared in no time, it is ready in less than 5 minutes.

– Cook the ham or bacon until crisp, then drain on kitchen paper,

– Sauté the shallot or chopped onion in a little of the ham juices, but you can also omit it,

– Whisk together eggs, cream, salt and black pepper,

– Add the grated cheese;

– Pour the filling onto the pre-baked cake base

– Bake until golden brown.

Should I use homemade puff pastry?

No, you don’t have to use homemade puff pastry.

If you don’t want to make your own cake base, you can of course use store-bought ones.

Can Quiche Lorraine be made ahead of time?

There are several ways to prepare this cake in advance.

You can make and bake your pie crust ahead of time and store it in an airtight container at room temperature for up to 24 hours before filling.

Otherwise you can also prepare and freeze the pre-baked cake shell for later use.

Or you can prepare the recipe as directed, cook and cool, cover and refrigerate until ready to use.

Cover with aluminum foil to warm up and bake at 180˚C for about 30 minutes.

This method is also good for reheating leftovers.

The quiche can be frozen after cooking and, once cooled, stored well wrapped in the freezer for up to 3 months.

Reheat the tinfoil wrapped quiche by starting from a cold oven and turning it on to 180C and baking for 35 to 40 minutes.

Can you freeze an unbaked quiche?

Yes you can! Place the unbaked cake on a flat surface in your freezer.

Freeze until set, seal and wrap in plastic wrap and foil, then place back in the freezer.

When ready to bake, place the frozen quiche on a baking sheet and bake as directed, adding 10-15 minutes to the baking time.

Cover with foil for the last 20 minutes to avoid over-browning.

Which cheese goes best with Quiche Lorraine?

A combination of Gruyere and grated fresh Parmesan is ideal.

Gruyère is a melting and creamy Swiss cheese with a slightly salty taste. It can be found in a variety of flavors ranging from mild to intense depending on age.

Gruyère grates beautifully and is perfect for this type of pie filling.

If you choose to sprinkle freshly grated parmesan cheese on top, this will give a nice golden crust on top.

If you want to experiment with other cheeses, try Swiss cheese, goat cheese, or a quality cheddar.

Can other fillings be used in Quiche Lorraine?

This classic recipe needs bacon and cheese in the filling.

You can replace the bacon with diced ham or other meat if you like, but then it will be a ham and cheese quiche.

Personally, I use turkey ham for a halal version.

And here are more irresistible and distinctive quiche recipes:

and without holding you back too much, I give you the recipe:

Quiche Lorraine recipe

kitchen love

preparation time fifteen Minimum

cooking time 40 Minimum

total time 55 Minimum

• 1 puff pastry
• 150 G Turkey or halal chicken bacon
• 3 eggs
• 200 ml liquid cream
• 200 GR grated cheese
• salt and pepper

• Roll out the puff pastry and prick with a fork

• lay out a cake pan.

• Preheat the oven to 200°C

• Fry the bacon in a pan without fat for 4 to 6 minutes.

• Whisk eggs with cream, salt, pepper,

• Add the bacon and cheese, mix well.

• Bake for 30 to 40 minutes.

cake, salty cake, bacon cubes, egg, aperitif, Hall, puff pastry

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Minced Potato Buns

Hello, everyone,

Maybe this Ground Beef Potato Bun recipe seems intimidating, difficult, and complicated.

But I promise you one thing, you simply have to try it to see that it is one of the easiest, tastiest and most presentable recipes for a dinner with friends, a party buffet.

I won’t tell you how delicious it is Potato buns with minced meat.

I always make this when I don’t have time to cook because this recipe is super easy to make and doesn’t take much cooking time.

The only thing that might take up your time is grating the potato.

Also, this bun and the ground beef omelet are my two favorite recipes when I’m overwhelmed.

This Ground Beef Potato Bun is eaten warm and can be reheated in the oven without losing its flavor.

What’s good is that you can decline it in different flavors such as:

– Potato and sweet potato rolls,

– or zucchini roll…

And for you, what could your version be?

This potato bun is definitely on my index of ideas for an easy dinner.

It can either be accompanied by a fresh salad for a very simple dinner, otherwise accompanied by a roast chicken, roast guinea fowl, roast turkey or roast shank for a celebratory meal.

For me, you only need a very fresh salad with this potato bun, because it is already very generous and rich.

This potato bun is like shepherd’s pie.

The difference is that we don’t make mashed potatoes or take out all those pots to make a single dish.

We will grate the potato, cook it in the oven as an omelet, it will cook quickly!

And the result is so soft it feels like eating a traditional porridge.

The minced meat is quickly cooked in a pan and seasoned to taste.

And in the end, the assembly is very simple.

I really like using burger cheese to fill this wrap.

Not only is this cheese very flavorful, but it melts on contact with the heat of the oven to add all that good flavor to this gourmet appetizer.

What is needed for this potato bun and minced meat?

– potatoes,

– Onion,

– shallots,

– Cheese triangles,

– eggs,

– sour creamOtherwise sour cream and a fillet of lemon juice,

– Parsely

– Knorr Cube chicken or ham

– Salt, black pepper and nutmeg

– Cheese special sandwich or burger

To the mince stuffing:

Ground beef (mixture of beef and lamb) cooked in a little olive oil and seasoned with salt, crushed garlic, black pepper and chopped parsley.

How do you prepare this potato bun with ground beef?

– Grate the cleaned and peeled potatoes,

– Finely chop the onions and parsley

– Mix all these ingredients with the beaten eggs, crumbled cheese and sour cream,

– Season with salt, black pepper, nutmeg and half the Knorr cube,

– Distribute the mixture evenly in a baking pan lined with baking paper,

– Bake in a preheated oven at 190 degrees C for almost 30 minutes,

– In the meantime, prepare the minced meat, fry it in a little olive oil,

– then season with parsley, crushed garlic, salt and black pepper while cooking.

– Remove the tray from the oven, turn the contents onto a clean towel and try to remove the parchment paper (see video below for more details).

– Place the squares of special sandwich cheese so that they cover the entire surface,

– Add the minced meat,

– Immediately roll out with the baking paper,

– Place the roll back in the baking dish lined with baking paper.

– then put back in the oven for 5 to 7 minutes to give it a nice colour,

– Allow to cool slightly before slicing and tasting.

Potato buns with minced meat

kitchen love

preparation time fifteen Minimum

cooking time 30 Minimum

total time 45 Minimum

• 3 potatoes medium sized
• 1/2 Onion
• 2 shallots small
• 4 triangular Cheese
• 4 eggs
• 1 vs. a soup of sour cream otherwise fresh cream and a squeeze of lemon juice
• Parsely
• 1/2 Dice Knorr chicken or Jambo
• Salt pepper, nutmeg
• Cheese special sandwich or burger
• ground beef cooked in a little oil, seasoned with garlic salt, black pepper and chopped parsley

• Grate the cleaned and peeled potatoes

• Finely chop onions and parsley

• Mix all these ingredients with the beaten eggs, crumbled cheese and sour cream

• Season with salt, black pepper, nutmeg and half the Knorr cube

• Spread the mixture evenly in a baking pan lined with parchment paper

• Bake in a preheated oven at 190 degrees for about 30 minutes

• Meanwhile, prepare the ground beef

• Take the tray out of the oven and place the special sandwich cheeses on the entire surface

• Put ground beef on top

• Immediately roll out with the parchment paper

• then put back in the oven for 5 to 7 minutes to give it a nice colour

• allow to cool slightly before slicing and eating

Appetizers Healthy Cooking Simple Cooking Economical Cooking Ramadan Algeria

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A short vacation planned Pays Basque ?

Here is the summary of my good addresses Saint Jean de Luz. We had a great day there on July 14th, so I’ll show you my must-haves.

We usually go to Biarritz or Anglet and for a change we try Saint-Jean de Luz. I love this charming little seaside town, it was a great idea for an express stay of just under 24 hours.

Where to have lunch in Saint-Jean de Luz?

The weather was nice and warm, and while I was dying to eat squid cooked a la plancha, it made more sense to cool off with a salad. We bumped Mia Poke very close to the beach, there was space to eat inside and it was perfect.

The poke are prepared every minute with fresh fruit and vegetables. We took the classic version (salmon, mango, pomegranate, avocado) which was very good.

The accompanying sauces are homemade. It’s not very filling, it suited us very well, we prefer quality over quantity.

The price of 14 euros for the Poke Bowl is very reasonable. On the downside, I didn’t like the price of sparkling water, 3 euros per can of 33 cl! Very often, water isn’t as expensive as sodas, except here.

Mia Poke – Rue Joseph Garat 27 – 64500 Saint-Jean-de-Luz

Where to eat in Saint-Jean de Luz?

In Saint Jean de Luz I have two gastro addresses that I love: The Kaiku and the Zoko Moko. I gave you the links to the restaurant names for the previous articles. There we changed to a bistronomic restaurant, l’Essentiel.

The menu is short, emphasizing local and seasonal produce. I loved the octopus starter, it was super well cooked and had lots of flavor on the plate. I also really liked the dish with zucchini, peas, sponge cake sauce and a piece of turbot.

The only thing I regretted was the attention given to the customer. I state when ordering that I don’t like cheese at all, so I want to remove the feta from my starter, and as a starter with the aperitif they bring me… a goat cheese mousse!

As it was plentiful we didn’t take desserts but the menu looked good.

Starters are priced at 16 euros, dishes at 26 euros. It’s not cheap, a bit overpriced, but the menu is 64 euros with starter, fish, meat, dessert, so too rich for us. Testing at midday seems better value for money.

The essential – Rue Vincent Barjonnet 3, 64500 Saint-Jean-de-Luz

Or go for a walk in Saint-Jean de Luz?

I have already published an article for you”The 10 must-sees in St. Jean de Luz‘ and it’s still relevant. For an evening and day on site we did the following:

• Take advantage of the Sea Front to see the bay from all angles, with views of the breakwater and Socoa Fort to the south and Pointe Sainte-Barbe to the north.
• Lose yourself in the many alleys of the city center,
• See the Maison de l’Infante on the port, have a drink on Place Louis XIV, enter the Saint-Jean Baptiste Church,
• Follow the coast south to Socoa or north on short stretches of the Littoral Path (unfortunately closed in many places). We walked 20 km back and forth from Acotz to Socoa, it was super nice.

• Check with the Tourist Office for local events. It can be a farmers market, attend a Basque pelota demonstration, or buy tickets to attend the Cesta Punta Internationals (every summer). We took advantage of the confetti fight, the music evening and the toro de fuego on the evening of July 13 at Place Louis XIV.
• Enjoy the bay’s beaches if you’re not too fond of the waves, or north of St Jean de Luz if you prefer it to be rough on the beach side of Lafitenia or Erromardie.

My gourmet shopping in Saint-Jean de Luz

This city is full of little gourmet things to try on the spot or take with you in your suitcase. Aside from Bayonne Ham, Espelette Pepper, Canned Axoa, or Espelette Pepper Sauce, here are my two favorite gourmet shops:

• Adam’s house : the specialist for macaroons, crispy on the outside and soft on the inside. Must taste!
• house parties : fabulous Basque cakes at this shop, I’m a fan.

My Basque shopping in Saint-Jean de Luz

I love Basque linen with its iconic stripes and canvases. Several houses offer very nice collections and I’m a fan of the brand John Four. They have a concept store in Saint-Jean de Luz, on the street in the industrial area before coming into town.

This shop is great because many collections are staged. There is also a promo area with old collections and second-choice items.

I’ve thrown in a placemat and cushions for the patio furniture and tea towels to replenish my supplies in the kitchen.

If you want Basque espadrilles, go to either of the two shops Bayona from Rue Gambetta.

Accommodation in Saint Jean de Luz

If you do it at the last moment it’s a disaster, the choice is very limited! We had the car so I was looking for a hotel with parking or easy to park, I was also looking that wasn’t in a noisy area and wouldn’t cost me an arm and a leg.

In short, the B&B out of town was perfect. Clean and quiet room, nickel for one night. I skipped breakfast for a much nicer address for the same price!

Or breakfast in Saint-Jean de Luz?

I found the right address at Margot who shares good vegetarian addresses in the Basque Country. falling into the bowl est a food truck overlooking Acotz beach (north of Saint-Jean de Luz) 3 minutes drive from the hotel.

We loved the bowls, vanilla yogurt granola and fruit version for me, acai banana and red fruit version for my sweetheart, accompanied by homemade iced tea.

It’s fresh and tasty with an amazing view of the sea.

Ah, summer, a sunny vacation time when you hear the sound of cicadas, bask on the beach in the warm sand and you can stroll through farmers markets present in the many villages and towns of France. Who has never been lured in front of these stalls, one more beautiful than the other? Olive oil, cheese, truffles, honey, sausage or even saffron, there are many products that are presented to us as “artisanal” and/or “local”. But did you know that?There are many scams at these so-called “farmers markets” ?

The magazine 60 million consumers has just dedicated its August/September special issue to this increasingly widespread phenomenon. It is therefore highly recommended to be vigilant when purchasing these products that make us want to. And in order to avoid fraud, a few tips should be followed.

Beware of the folklore of certain estates

According to Alexandra Paris, Communications and Economic Director, Labeling Specialist at France Olive, the folklore presented on the stand of a stall is not necessarily synonymous with local production: “A tablecloth with cicadas and a few olive branches is more tricky and less legally risky than a misrepresentation on the labels. These sellers play with connotations, creating a whole misleading context.” And some even go so far as to present themselves as local producers: “The shopkeeper will speak with a very strong southern accent, claim that he is being supplied with the olive oil by a local producer, and if he is shown ‘EU origin’ on the bottle he will even go so far as to say , without being dismantled: “It’s normal, it’s Europe that imposes it on us, but it’s indeed a local production.” So be wary of these folk stalls.

Ask questions about the origin of the products

For Emmanuel Carbonne, vice-president of the Fromages de terroirs association and cheese affineur, don’t hesitate to ask questions about the origin of the products. The goal ? “Push the cheese seller to his limits and see if he’s a master of his trade : How many animals do you have? Which season do you produce? How long are you refining it? If he stays evasive, don’t buy!” And these questions apply to any product: donkey sausage (not a traditional product) or orange or lemon honey (which does not exist in France, except clementine honey from Corsica).

Boycott low prices

Even if our purchasing power decreases with the crisis and thewe would like Let the low prices seduce you to save some money, the experts surveyed from 60 million consumers call for distrust. And that applies to all products, as Stéphane Malandain, co-author of the book Éloge du saucisson and director of Saucissons Roches Blanches, explains: “Three sausages for €10 presented as local products? It’s just not possible. Beware of a sausage with fresh meat and natural casing that is sold for less than €30/kg.” Ditto for spices where it’s impossible to find authentic French saffron for less than €25 per gram and olive oil. ”A French olive oil costs between €16 and €30 per litre. If you find around €12 or €13 on the market, there’s a good chance it’s Spanish.adds Alexandra Paris.

Check the product labels

In supermarkets we check the labels of our groceries to determine their salt content, Nutri-Score or calorie count; on the stairs, We check the origin of the products. If the latter is not indicated, then it is necessary to search the first two digits of the community sanitary approval corresponding to the production department. “If you are in Savoy (74) and the label indicates Morbihan (56), the product is not local”, emphasizes Stéphane Malandain. And to be sure to find a product that stands for quality, you have to do it prefer official signs : She PDO (protected designations of origin) or the PGI (Protected Geographical Indications). “The only sure benchmark for the buyer: the PDO, which guarantees the typicality of the product, manufacturing according to traditional methods”explains Marc Poggi, Director of the Syndicate for the Defense and Promotion of Corsican cured meats AOP Salameria Corsa.

Prioritize “country markets of producers”

In France, there is a specific category of markets that offer only local products: the local producers’ markets. Check their official website for the list of 2,200 markets organized every year in France. “In contrast to a classic market open to everyone (producers, sellers and resellers), These markets guarantee the presence of local producers Use of local raw materials”says Jean-Marie Lenfant, President of Welcome to the Farm.

Also read:

Banana and apple juice smoothie

Hello, everyone,

This Banana and Apple Juice Smoothie is so creamy, fruity and very easy to make with ingredients we always have at hand.

It’s so good it feels like drinking an apple pie!

Just to tell you, taking care of your health doesn’t necessarily mean a lot of work or tasteless recipes.

For my part, and since I like to make everything homemade, even the fruit juices I put in my smoothies are homemade.

For example, I recently bought a centrifuge: Sage, the equivalent of Reviera & Bar in France, and a blender or smoothie maker.

That way, if I want to put fruit juice in my smoothie, I won’t use the commercial ones that are just filled with water and sugar.

And for the smoothie, I know that with my blender I’ll have a very smooth and creamy drink with no lumps, especially since I sometimes add hard veggies like carrots.

So if you want to start in a good hygiene and healthy kitchen, try to buy a good material that will do things well for you.

What’s in this banana smoothie?

apples: I personally extracted the apple juice with the juicer. You can also add whole apples to the smoothie.

Knowing that apples are high in fiber and pectin, I just like juicing them for a smoothie that’s soft in the mouth and not too thick.

In any case, apples provide a good dose of nutrients that support the immune system, apples are very high in vitamin C and soluble fiber.

The pear: Again, I had the juice squeezed out, but you can add the whole pear to the smoothie.

Just like apples, pears are a thirst-quenching fruit that helps keep the body well hydrated.

It is a source of vitamin C and both insoluble and soluble fiber and pectin, which soothe the digestive system and help prevent constipation and the elimination of waste products.

bananas: I admit that bananas easily fit into any smoothie recipe at home, especially when they are very ripe.

Not only because bananas add that sweet, creamy, and filling side to the smoothie, but also because bananas are packed with nutrients.

The banana fits perfectly into the diet of many slimming diets because it is rich in fiber, minerals, starch.

It is very rich in antioxidants and has antacid and anti-ulcer effects.

It is very rich in potassium to prevent and fight hypertension and limit the risk of cardiovascular disease.

Without forgetting its richness in magnesium, which is a natural anti-stress.

peanut butter: is a good source of vegetable protein. As it is rich in lipids to fight against cholesterol.

Not to mention that peanut butter contains biotin (vitamin B₈), which protects the skin from cell oxidation.

Cinammonnot only the smell and taste of cinnamon will make us feel like drinking an apple pie.

It’s such a healthy spice that I sometimes want to incorporate it into each of my recipes.

How do I prepare the banana smoothie and apple juice?

– If you have a juicer, you don’t need to peel apples and pears, especially if they’re organic.

– Just remove the cores. put them in the centrifuge.

– Collect the juice of the apples and pears.

– In the bowl of the blender, add the banana pieces, peanut butter, liquid cream and apple and pear juice.

– Mix until smooth.

– Sprinkle with some cinnamon powder during the presentation and enjoy!

Other most requested smoothie recipes:

– Moroccan avocado juice

– Coffee and maple syrup smoothie

– Mango banana smoothie bowl

– Raspberry smoothie

– Black Forest Smoothie

– fresh fig smoothie

– Multicolored smoothie with multiple flavors

– Carrot cake smoothie

– Strawberry Cheesecake Smoothie

Banana and apple juice smoothie

kitchen love

preparation time 10 Minimum

total time 10 Minimum

• 2 Gala red apples
• 1 pear
• 2 medium bananas
• 1 vs heaping tablespoon of peanut butter
• 150 GR liquid cream Replace with Actimel for me
• cinnamon powder

• If you have a juicer, you don’t need to peel apples and pears, especially if they’re organic. Just remove the cores.

• Gather the juice from the apples and pears.

• In the bowl of the blender, add the banana pieces, peanut butter, liquid cream, and apple and pear juice.

• Mix until smooth.

• Sprinkle with some cinnamon powder during presentation and enjoy.

You can use canned apple juice, almost 300ml.
If you don’t have a juicer, puree the apples and pears without their skins. The smoothie may be denser, so either reduce the amount of bananas or add more liquid cream.

Snack Drinks Yogurt Healthy Desserts, Ramadan, Organic Cuisine

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non-alcoholic cocktail made from mojito, mint and lime

Hello, everyone,

This refreshing blend of lime and mint will make this virgin mojito recipe or non-alcoholic mojito your new favorite drink.

This cocktail recipe, or I would say mocktail with mint and lime, will be a hit with both kids and adults.

If you follow me, you should know that I really like homemade drinks, whether smoothies, freshly squeezed juices or lemonades.

Also, when I’m too lazy to make drinks, I make fruit-scented water… Honestly, it’s about as refreshing as you could ask for, a thousand times better than carbonated and overly sweetened commercial drinks.

This week at the market I found lime on sale, I bought 2 kilos of it and how good does it smell!!!

I always put a quarter of it in a pitcher of fresh water with a few mint leaves, it gives the water an incomparable taste (try it, you’ll really like it).

Then I wanted to try a “mojito” without alcohol, especially since I saw the recipe on my friend Samar’s blog My Culinary Inspirations, I was dying to make it, especially since it contained all the ingredients I liked. .

And when I looked more closely, I saw that you could flavor a mojito with lots of fruits and their juices…. Wow!!!

I then used this little pineapple that I had. Quickly using my juicer, I extract its juice to have a very fresh non-alcoholic mojito with fresh juice…. A pleasure.

What ingredients are in the non-alcoholic mojito recipe?

A few simple and accessible ingredients make this mojito mocktail an incredibly refreshing drink.

– Fresh pineapple juice

– Lime

– Brown sugar

– Fresh mint leaves

– Sparkling water

– ice cubes

You can add fresh lime juice to the amount of pineapple juice or omit the pineapple juice altogether.

I personally add fresh pineapple juice for a very tasty fruity mojito.

The lime juice obviously adds extreme flavor to this drink, but you don’t need to add any since you’ll be crushing the lime slices with the sugar.

Using a quality soda pop is a great substitute for lime juice and pineapple juice.

When I buy lemonade, I like the Schweppes brand because it tastes fresh and has a great lime flavor.

You can also use flavored sparkling water instead of pineapple juice, I always choose the lime or lemon flavored one.

Technically, you can use ginger ale or lemon-lime flavored ale instead of sparkling water, but I always say, “Why add more sugar when you don’t need it?” “.

Tips and Tricks:

– If you have a surplus of mint, you can freeze some for later use.

This mint will not serve to decorate your verrines, but it will be perfect to mash with sugar and lime.

– If you want to make a mojito for a crowd, puree fresh mint in a food processor with a little water or roughly chop with a knife.

– Pre-mix the crushed lime/mint and lime mix and freeze in ice cube trays so it’s ready when the mood hits.

– If you want to make this mocktail mojito a more “grown-up” drink, add 2 ounces of white rum when adding the sparkling water.

More flavors and variations of the Virgin Mojito:

Since it’s the number one summer drink at home, I make it with other fruits and other flavors:

And for a version of mojito to taste with a fork, I suggest:

Pineapple carpaccio with mojito flavor

non-alcoholic cocktail made from mojito, mint and lime

kitchen love

preparation time 5 Minimum

total time 5 Minimum

• 300 ml pineapple juice
• 1 Cut the lime into 8 wedges
• 2 vs Brown sugar
  Watch out for sugar when using store-bought pineapple juice
• 10 large fresh mint leaves
• 200 ml sparkling water lemonade
• ice cubes

• Place 4 lemon slices in each glass
  (I use 2 glasses of 250 ml each)

• Place the mint leaves on top, then 1 tablespoon sugar in each glass.

• Muddle the lemon and mint with a pestle so that the juice mixes with the sugar.

• Add the pineapple juice and fill the glass with crushed ice (to the brim) and top up with mineral water or lemonade.

• Decorate as you like and enjoy immediately.

Ramadan 2016 Easy Cooking Ramadan Juices Drinks Summer Cooking Cocktails

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Endive is a winter vegetable with white, compact leaves speckled with yellow. Its culture was perfected in Belgium around 1850 by Mr. Béviers, director of the botanical garden of Brussels (hence its name: “witloof” in Flemish). Propagated in northern France, the endive finds itself under a new name, “Chicon”.

Today they appear more frequently under the name “endive”. France is also the world’s leading producer, growing them mainly in Nord-Pas-de-Calais (56%), Picardy (35%) and Brittany (4%). It is one of the 10 most consumed vegetables in France. He is also still very present in Belgium (his country of origin), the Netherlands, Italy and Canada (Quebec). Its seeds are sown in spring and give the endive the appearance we know, large and with yellowish leaves. The roots of the vegetables are harvested in autumn to continue the plantations. Discover in this article how to choose and prepare endive.

How to choose the right endive?

Choosing the right endive depends on its color and texture. They should be firm, the leaves tightly packed, and white with a light yellow tip. You can buy them in bulk or directly in bags.

How do you eat endive?

Endive is very easy to cook, making it a very popular vegetable.

Muted: it boils gently for about ten minutes with some water and a knob of butter. The endives will then be tender.
In the pot: twenty minutes in the water. The endives are also tender and retain a slight bite.
In the pan : about twenty minutes, with a little butter or oil. This is the best way to get endives al dente, golden, and soft.
In the oven: also twenty minutes. It is necessary to add a small amount of water to ensure that the leaves do not become dry. This is the most common way to cook endive au gratin or with ham.

Some recipe ideas:

In this recipe, the endive is tender and reveals itself thanks to the combination of ingredients (parsley, pepper, cognac, bacon). It balances by breaking the sweetness of the dish and adding a slightly bitter taste.

Nothing beats a calming prescription. In this recipe, the endive should be slightly al dente to add some crunch and texture.

This recipe is a must for real endive fans, endive has a very pleasant sweet and salty note in the mouth.

Even more surprisingly, you can enjoy endive as an aperitif on toast or as an accompaniment to raw vegetables. That’s what the Artisan du Fruit brand offers with this endive confit with caramelized garlic. This original preparation is soft, sweet and delicately flavored at the same time. It can also be used to flavor a dish by adding the desired amount.

Artisan du Fruit – Endive confit with caramelized garlic

© Artisan du Fruit – Endive confit with caramelized garlic

• 
  eat well

  05/14

The price offers are listed in ascending order of price. The prices shown are inclusive of VAT (all taxes included). The shipping price shown corresponds to the cheapest home delivery offered by the retailer. aufeminin.com refers in its price tables to the dealers who wish to be present, on condition that they indicate prices with VAT included (VAT included – all taxes included) and have an excellent level of service quality and customer satisfaction. This referencing is chargeable. Our price tables are therefore not exhaustive for all offers and dealers that exist on the market. The offers contained in the price tables are updated daily and, for certain shops, several times a day.

To prepare endive salad in all its forms, we have selected for you the best utensils to prepare your favorite recipes. This glass bowl from the Pyrex brand is resistant and of good quality. With it you can prepare all kinds of homemade gratins. It is dishwasher safe and easy to clean by hand.

Features :

• 27×17 cm
• Material: glass
• Thermal shock resistant up to 220°C
• Easy to handle (handles)
• Dishwasher safe

Pyrex – Rectangular Baking Dish – Glass

© Pyrex – Rectangular Casserole Dish – Glass

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  Amazon

  9.35

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  hour.fr

  9.9

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  Darty Marketplace

  14.2

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  Discount

  14.46

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  Rakuten

  17.44

• 
  zodio

  17.9

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  CD discount marketplace

  05/19

• 
  La Redoute market square

  20.99

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  Amazon marketplace

  21.65

This is how the pricing table works

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The price offers are listed in ascending order of price. The prices shown are inclusive of VAT (all taxes included). The shipping price shown corresponds to the cheapest home delivery offered by the retailer. aufeminin.com refers in its price tables to the dealers who wish to be present, on condition that they indicate prices with VAT included (VAT included – all taxes included) and have an excellent level of service quality and customer satisfaction. This referencing is chargeable. Our price tables are therefore not exhaustive for all offers and dealers that exist on the market. The offers contained in the price tables are updated daily and, for certain shops, several times a day.

To stew and cook your endives in a pan, the editors have found a non-stick coated and dishwasher-safe pan for you. Suitable for all types of plates, it allows you to prepare delicious sweet or savory recipes.

Features :

• Made of enamelled steel
• Dimensions: 41.2 x 25.9 x 6 cm
• nonstick
• PFOA free
• Dishwasher safe

Megafesa Glass – Frying Pan, Diameter 26 cm, Crystal Black

© Megafesa Glass – Frying pan, diameter 26 cm, Crystal Black

• 
  Amazon

  10.42

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  Darty Marketplace

  26.84

The price offers are listed in ascending order of price. The prices shown are inclusive of VAT (all taxes included). The shipping price shown corresponds to the cheapest home delivery offered by the retailer. aufeminin.com refers in its price tables to the dealers who wish to be present, on condition that they indicate prices with VAT included (VAT included – all taxes included) and have an excellent level of service quality and customer satisfaction. This referencing is chargeable. Our price tables are therefore not exhaustive for all offers and dealers that exist on the market. The offers contained in the price tables are updated daily and, for certain shops, several times a day.

How do I store endive?

Endives can be stored in the refrigerator for up to 6 days. They can also be kept dry and protected from light in the cellar.

endive varieties

Most endive varieties are similar to those found at most stalls, markets, and websites. They are white with yellow leaves. However, there are lilac (red endive) ones that are made from a mixture of red chicory. They are sweeter and only eaten raw. These endives also help with the presentation and add color to the plate.

Endive Nutrition Facts

Endives contain vitamin B9, which is involved in the production of red blood cells, vitamin C and fiber. It is also a source of minerals, selenium, potassium and antioxidants. In addition, endives are 95% water and low in calories (17 per 100g).