EGGLESS LEMON CURD

A eggless lemon curd is a cream made of lemon, egg yolks, water, corn starch and butter.

Of British origin, at the end of the XIXth century and early XXth century, lemon creams (lemon curds) were served with bread or scones (bread rolls) with afternoon tea instead of jams or used as a garnish for cakes, pastries and pies. Lemon pies, topped with lemon curd topped with meringue (similar to lemon meringue pies) have been one of the favorite desserts of the British and Americans since the XIXth century.

Level of difficulty : easy
Prep time : 10 min
Rest time : –
Cook time : 10 min
Total time : 20 min
Ingredients : about 2 cups curd
3 egg yolks
2/3 cup sugar
0.4 cup lemon juice
0.4 cup water
2 tsp corn starch
4 tbsp butter

Preparation :

  • Squeeze the juice from the lemons and set aside.
  • Cut the butter into pieces.
  • In a saucepan, beat the egg yolks with the sugar.
  • Add the lemon juice and mix with a whisk.
  • After diluting the cornstarch in the water, pour into the saucepan and stir until you get a homogeneous mixture.
  • Heat over low heat until the cream thickens, while stirring with a spatula.
  • Remove from the heat after obtaining the desired consistency.
  • Add the butter and smooth the preparation well.
  • Pour into a jar and let cool completely before putting in the refrigerator.
  • Use and enjoy !

CLASSIC DIET COOKIES

Classic diet cookies are cookies made of whole flour, rice flour, oil, milk, honey, brown sugar, baking powder, vanilla and salt.

Easy and quick to prepare, without butter, without eggs, these cookies with a unique authentic flavor, healthy and light, are perfect for daytime snacks.

Level of difficulty : easy
Prep time : 20 min
Rest time : 30 min
Cook time : 15 min
Total time : 35 min + 30 min (rest)
Yield : 6 servings
2 cups first clear flour
1/3 cup rice flour
1/4 cup oil
0.3 cup milk
1 tsp honey
1/3 cup sugar brown or caster sugar
1 tsp baking powder
vanilla extract
1 pinch of salt

Preparation :

  • In a bowl, add the flour, sugar, baking powder and vanilla. 
  • Also add oil, milk and honey, a pinch of salt and mix everything. 
  • You will need to get a very compact dough. 
  • Leave to rest in the refrigerator for about 30 minutes. 
  • Take the dough again and spread out on the floured work surface until you obtain a thickness of about 0.20 inch.
  • Shape the cookies with cookie cutters.
  • Sprinkle with brown or powdered sugar if necessary and place on a baking sheet lined with baking paper. 
  • Space out a bit to prevent them from sticking together. 
  • Preheat the oven in static mode to 360° F.
  • Bake for about 15 min. 
  • Take out of the oven and let cool.
  • Serve and enjoy !

EASY NO MAYO COLESLAW

Coleslaw or cabbage salad (from the Dutch term koolsla meaning cabbage salad)) is a salad consisting mainly of coleslaw with a vinaigrette (or mayonnaise) sauce.

It is generally served as an accompaniment to fish dishes, burgers or bagels. The original recipe made from thin slices of cabbage, melted butter, vinegar and oil; as well as the term, appeared in the 18th century (“kool” in Dutch being deformed into “cole” in English). The recipe for coleslaw with mayonnaise dates from the mid-18th century.

The following recipe is without mayonnaise.

Difficulty level : low
Preparation time : 20 min
Rest time : 15 min
Cook time : –
Total time : 35 min
Yield :  4 servings
5 cup cabbage
2 tbsp dried raisins
2 tbsp horseradish
1 tbsp lemon juice
1/4 cup soy milk
0.4 cup soy yogurt
1 cup apples
1 pinch of pepper
1 pinch of salt
2 tbsp walnuts

Preparation :

  • Pour the raisins into a bowl, then cover with lukewarm water to soften them.
  • In a bowl, combine soy yogurt and soy milk and add 1 tbsp of lemon juice.
  • Let stand for 15 min.
  • Wash and finely grate the cabbage into small strips.
  • Wash the cabbage with plenty of cold water, then squeeze out the excess water.
  • Place the cabbage in a large bowl, add the salt, pepper, the yoghurt and soy milk mixture, the raisins, the apple slices and a handful of roughly chopped walnuts.
  • Optionally add a little finely grated horseradish.
  • Mix.
  • Serve and enjoy!

NO EGGS AND NO MILK PASTRY CREAM

A pastry cream without eggs and milk is a cream made of soy milk (rice or coconut), sugar, corn starch, lemon and turmeric.
Easy and quick to prepare, this soft and creamy vegetable pastry cream is ideal as a dessert or to fulfill cakes and desserts.

Level of difficulty : easy
Prep time : 5 min
Rest time :
Cook time : 10 min
Total time : 15 min
Yield :  1 cup cream
1 cup soy milk or coconut milk or rice milk
4 tbsp sugar
2.5 tbsp corn starch
1 tsp lemon zest
1 pinch turmeric

Preparation :

  • Put the sugar and cornstarch in a saucepan and mix with a wooden spoon.
  • Gradually add the soy milk while stirring with a whisk.
  • Transfer the saucepan to the heat and, while stirring constantly, heat over low heat for 5 to 7 minutes, while the cream thickens.
  • Flavor with lemon zest and color with turmeric.
  • Transfer the cream to a bowl and cover with plastic wrap.
  • Let cool completely before using.
  • Enjoy !

EGGLESS LEMON TIRAMISU

An eggless lemon tiramisu is a dessert made of lady fingers soaked in lemon syrup; filled of mascarpone cream, lemon, yogurt, cream and icing sugar; decorated with white chocolate or whipped cream.
Easy and quick to prepare, without eggs and cooking, it is perfect at the end of a meal, lighter and refreshing than classic tiramisu.

Level of difficulty : easy
Prep time : 15 min
Rest time : –
Cook time : 
Total time : 15 min
Ingredients : 6 servings
25 to 30 lady fingers (Savoiardi)
2 cups mascarpone
3 tbsp plain yoghurt
3 tbsp fresh cream
3/4 cup icing sugar
1 lemon (grated zest)
1/2 cup water
1/2 cup limoncello
2 large lemons (juice)
5 tbsp white chocolate

Preparation :

  • Place the mascarpone, lemon zest and icing sugar in a bowl and whisk. Once well mixed, add the lemon juice and yogurt. Mix well.
  • In another bowl, whip the cream firmly and add delicately to the previously prepared cream, making slow movements up and down with a spatula. 
  • In a large bowl, pour the water and limoncello and mix.
  • Take dessert cups.
  • Soak the lady fingers with the mixture of water and limoncello. 
  • Place at the bottom of the cups and pour a little mascarpone cream over them.
  • Make additional layers of lady fingers and cream if the glasses are tall and wide.
  • Decorate with white chocolate shavings, lemon zest, lemon curd, mint leaves, crumbled meringues or whipped cream.
  • Serve with limoncello or another liqueur.
  • Enjoy !