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Recipe by Miriam M.

Cherry tomatoes, arugula, surimi
Cherry tomatoes

Cut the dome of the cherry tomatoes and hollow out, stuff with light herb cheese.
Cut the surimi sticks in 4.
Place 1 cherry tomato, 1 arugula leaf, 1 piece of surimi, 1 arugula leaf and 1 cherry tomato on toothpicks.

Easy and light recipe ... and Bon Appétit! :)


For the pizza dough:
200 g flour
1/2 sachet of dehydrated baker's yeast diluted in 20 cl of water
1 tsp of thyme
1 tsp olive oil
1 pinch of fine salt

For garnish :
Vegetables of your choice
2 slices of defatted and skinned ham
2 tbsp of tomato paste
Light grated cheese
salt, pepper, herbs of Provence

For the pizza dough: in a salad bowl, mix the flour, thyme, salt and yeast diluted in water until you obtain a ball of dough that comes off the walls (I made to MAP). Cover the bowl with a clean cloth and let stand for 1 hour at room temperature.
Wash and cut the vegetables, salt and pepper them.
Cut the ham into thin strips.
Preheat the oven to 220 ° C.
Spread out the dough on a floured work surface, form circles with a glass and place them on a baking sheet covered with baking paper.
Spread the tomato paste on the circles, distribute the strips of ham, the vegetables, the grated cheese and sprinkle with herbs from Provence.
Bake for about 10 minutes, until the tops of the pizzettes are golden brown.

Easy and light recipe ... and Bon Appétit! :)

Crab - cucumber - goat cheese and ham - cheese verrines

For 8 verrines:
1 small can of crab crumbs
1/4 cucumber, finely diced
4 tsp fresh goat cheese
2 slices of chicken ham with herbs
chewed up
6 tsp of herb cheese
Chopped basil

In 4 verrines, place 1 layer of crab crumbs, then 1 layer of diced cucumber, a layer of goat cheese and parsley.
Chop 2 slices of chicken ham (I cut them into very small cubes with scissors), divide into 4 other verrines then cover with minced lamb's lettuce, add a small teaspoon of cheese with herbs and a little chopped basil.

Zucchini, cheese, shrimp appetizer

1 zucchini
Low-fat cheese with herbs or other
Pre-cooked or dry-cooked shrimps
Salt / Pepper 5 berries

Cut the zucchini into thick slices.
Spread cheese on the slices, season.
Place 1 shrimp on each round. (I added a quarter of a cherry tomato for decoration)

Easy and light recipe ... and Bon Appétit! :)

Blinis and Tzatziki

For the tzatziki:
125 g of white cheese 0%
1/2 cucumber
1 small clove of garlic
1 tsp dill or parsley
1 teaspoon of mint
salt pepper

Cut the cucumber in half, remove the seeds. Coarsely grate it, without peeling it. Let it drain in a colander after having salted it (about fifteen minutes).
Combine the cottage cheese, crushed garlic, herbs and pepper.
Slightly crush the cucumber in the colander to make it drain better, add it to the preparation of fromage blanc. Adjust seasoning.
Place in the refrigerator before serving.

For the blinis:
2 eggs (1 whole + 1 white)
3 tbsp of 0% cottage cheese
3 tbsp oat bran
Salt and pepper, dried oregano

Mix the ingredients well until a homogeneous mixture is obtained.
Use a hot, non-stick pan to prevent sticking.
With a tablespoon make small circles and cook until holes form on the surface, turn over, leave another 1 or 2 min and remove.
As I had no more room on the plate, I finally put the cucumber - shrimp appetizer on my blinis.

Easy and light recipe ... and Bon Appétit! :)

Pepper Cakes

For 12 cakes:
2 eggs
120 g diced chicken or turkey
Tricolor peppers
80 g of cornstarch
1/2 sachet of yeast
50 g light grated cheese
1 tsp curry
1 tsp olive oil
15 cl 1/2 skimmed milk
Salt and pepper

Cut the peppers into small strips.
Mix in a bowl, the flour, the baking powder, the grated cheese, the curry, salt and pepper. Add the eggs and olive oil. Dissolve with the milk then incorporate the peppers and diced poultry. Pour into individual molds.
Bake for 10 min at 200 ° (th 6/7). Serve hot or cold.

Easy and light recipe ... and Bon Appétit! :)

Beetroot mozzarella verrines

For 4 verrines:
1 vacuum-packed beet
1 mozzarella ball
2 to 3 tablespoons of semi-skimmed milk
1 dash of balsamic vinegar
1 shallot, chopped
Salt / pepper 5 berries
8 tbsp of white cheese 0%
Chopped chives

Mix the beetroot (I left it in cubes because I prefer the pieces), add salt, 5 berry pepper, semi-skimmed milk (not put), chopped shallot, a dash of balsamic, season.
Whisk the white cheese, season with salt and pepper and add the chives.

Arrange the beetroot in the verrines, cover with small cubes of mozzarella then white cheese.

Easy and light recipe ... and Bon Appétit! :)

Eggplant and apple crisps

1 nice eggplant + cinnamon
2 apples + basil (or other according to taste)

Peel them finely with a mandolin, sprinkle with dried basil, place in the special chip holder in the microwave and cook 2 times 6 min, opening the door to expel the moisture between 2.

Easy and light recipe ... and Bon Appétit! :)

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