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eat welland stay slimthe essential cuisine minceur
Michel Guérardphotographs by charlotte lascÈve
translated by aleXandra carlier
eat welland stay slimthe essential cuisine minceur
Michel Guérardphotographs by charlotte lascÈve
translated by aleXandra carlier
5
CONTENTS
EAT WELL AND STAY SLIM: THE ESSENTIAL CUISINE MINCEUR
7
8
9
13
14
14
16
20
22
23
29
36
38
41
55
64
74
83
91
96
97
100
103
105
110
Part Two: The Essential Cuisine Minceur Recipes
Soups
Cold starters
Warm starters
Salads
Fish dishes
Meat dishes
Sides and vegetable dishes
Desserts
Terms and Techniques
Alphabetical index to the recipes
Index of recipes by ingredient
Acknowledgments
Frances Lincoln Limited74–77 White Lion Street
London N1 9PFwww.franceslincoln.com
Eat Well and Stay Slim - The Essential Cuisine MinceurCopyright © Frances Lincoln Limited 2014
First edition copyright © Albin Michel 2012
Text by Michel GuérardPhotographs by Charlotte Lascève
Drawings by Michel Guérard
First Frances Lincoln edition 2014
Translated by Alexandra Carlier
All rights reserved.No part of this publication may be reproduced, stored in a retrieval system,
or transmitted, in any form, or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher
or a licence permitting restricted copying. In the United Kingdom such licences are issued by the Copyright Licensing Agency, Saffron House, 6–10 Kirby Street, London EC1N 8TS.
A catalogue record for this book is available from the British Library.
978-0-7112-3536-6
Printed in China
1 3 5 7 9 8 6 4 2
Preface
How to use this book
The spirit of Essential Cuisine Minceur
Part One: The Basics of Essential Cuisine Minceur
1. Key Principles and Techniques
Salt
Sugar and sweetening
Egg whites
Gelatine
Fats
Cooking methods
The multi-functional whipper
2. The Essential Cuisine Minceur Toolkit
Master stocks and stock variations
Flavoured oils
Vinaigrettes
Classic sauces and condiments
Liaisons and sauces
Cold coulis
3. Healthy Everyday Cooking
Super-simple salads
Main-course salads
Speedy family favourites
Vegetable gratins
Grains
116
118
138
174
188
206
242
272
280
326
330
333
336
5
CONTENTS
EAT WELL AND STAY SLIM: THE ESSENTIAL CUISINE MINCEUR
7
8
9
13
14
14
16
20
22
23
29
36
38
41
55
64
74
83
91
96
97
100
103
105
110
Part Two: The Essential Cuisine Minceur Recipes
Soups
Cold starters
Warm starters
Salads
Fish dishes
Meat dishes
Sides and vegetable dishes
Desserts
Terms and Techniques
Alphabetical index to the recipes
Index of recipes by ingredient
Acknowledgments
Frances Lincoln Limited74–77 White Lion Street
London N1 9PFwww.franceslincoln.com
Eat Well and Stay Slim - The Essential Cuisine MinceurCopyright © Frances Lincoln Limited 2014
First edition copyright © Albin Michel 2012
Text by Michel GuérardPhotographs by Charlotte Lascève
Drawings by Michel Guérard
First Frances Lincoln edition 2014
Translated by Alexandra Carlier
All rights reserved.No part of this publication may be reproduced, stored in a retrieval system,
or transmitted, in any form, or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher
or a licence permitting restricted copying. In the United Kingdom such licences are issued by the Copyright Licensing Agency, Saffron House, 6–10 Kirby Street, London EC1N 8TS.
A catalogue record for this book is available from the British Library.
978-0-7112-3536-6
Printed in China
1 3 5 7 9 8 6 4 2
Preface
How to use this book
The spirit of Essential Cuisine Minceur
Part One: The Basics of Essential Cuisine Minceur
1. Key Principles and Techniques
Salt
Sugar and sweetening
Egg whites
Gelatine
Fats
Cooking methods
The multi-functional whipper
2. The Essential Cuisine Minceur Toolkit
Master stocks and stock variations
Flavoured oils
Vinaigrettes
Classic sauces and condiments
Liaisons and sauces
Cold coulis
3. Healthy Everyday Cooking
Super-simple salads
Main-course salads
Speedy family favourites
Vegetable gratins
Grains
116
118
138
174
188
206
242
272
280
326
330
333
336
• 20g (¾oz or 1½ tbsp) unsalted butter, softened
• 2 tbsp caster (superfine) sugar
• 3 large apples, such as Pippin, Granny Smith
or Braeburn
• 4 tbsp water
• 2 limes
• 4 egg yolks
• 4 egg whites
• 2 heaped tsp fructose or the sweetener of
your choice (pages 16–20)
To serve (optional)
• Granny Smith sorbet (page 296)
Equipment
• 4 individual soufflé dishes, about 8cm (3in)
in diameter
*Fructose: 220 calories*Aspartame: 205 calories*Xylitol: 225 calories*Sugar: 240 calories*Honey: 235 calories
HOT APPLE AND LIME SOUFFLÉS 205–240 CALORIES PER PERSON, depending on the sweetener you use*Preparation time: 45 minutesLevel of difficulty: * *Serves 4
1. Prepare the soufflé dishes by brushing them lightly with the softened butter,
sprinkling them with the sugar, then tipping out the excess sugar; set aside.
2. For the soufflé mixture, peel the apples, cut them in half, core them and cut
into small dice. Put the apple in a saucepan with the 4 tablespoons of water and
cover with a lid. Simmer over a low heat, lifting the lid frequently to stir the
apples, for 20 minutes or until the apples have formed a compote.
3. Blend the compote to a finer purée, using a stick blender or food processor.
Put the purée in a covered container and set aside it in the refrigerator. Once
the purée is completely cold, transfer 300g (11oz) of it to a large mixing bowl,
reserving the remainder for another recipe.
4. Remove the zest from the limes using a zester or fine grater. Squeeze the
juice of the limes. Whisk the egg yolks. Add the zest, juice and beaten egg yolks
to the bowl of apple purée and stir well to blend thoroughly. Preheat the oven
to 200°C (400°F, gas mark 6), bearing in mind that the oven must be hot before
you complete the next step.
5. To complete the soufflé mixture, whisk the egg whites in a large mixing bowl
until they form soft peaks. Sprinkle on the fructose and whisk again. Working
quickly, tip all of the egg white into the apple and lime mixture, put a spatula
in the centre, then lift the mixture up and over the whites, clockwise, while you
turn the bowl in the opposite direction. Continue until all the ingredients are
well blended.
6. Spoon the soufflé mixture into the prepared soufflé dishes, filling them ½cm
(¼in) above their rims. Put the dishes on a warmed baking sheet. Transfer to the
oven and bake the soufflés for 8 minutes.
To serveAs soon as the soufflés are cooked and risen, serve them immediately. A quenelle-
shaped scoop of Granny Smith sorbet (page 296), served separately in a pretty
teacup, makes the perfect accompaniment.
Chef’s tipTo save time, you can use about 125g (4½oz) of store-bought unsweetened
apple sauce, instead of making your own apple compote, as in the recipe.
324
DESSERTS
325
DESSERTS
• 20g (¾oz or 1½ tbsp) unsalted butter, softened
• 2 tbsp caster (superfine) sugar
• 3 large apples, such as Pippin, Granny Smith
or Braeburn
• 4 tbsp water
• 2 limes
• 4 egg yolks
• 4 egg whites
• 2 heaped tsp fructose or the sweetener of
your choice (pages 16–20)
To serve (optional)
• Granny Smith sorbet (page 296)
Equipment
• 4 individual soufflé dishes, about 8cm (3in)
in diameter
*Fructose: 220 calories*Aspartame: 205 calories*Xylitol: 225 calories*Sugar: 240 calories*Honey: 235 calories
HOT APPLE AND LIME SOUFFLÉS 205–240 CALORIES PER PERSON, depending on the sweetener you use*Preparation time: 45 minutesLevel of difficulty: * *Serves 4
1. Prepare the soufflé dishes by brushing them lightly with the softened butter,
sprinkling them with the sugar, then tipping out the excess sugar; set aside.
2. For the soufflé mixture, peel the apples, cut them in half, core them and cut
into small dice. Put the apple in a saucepan with the 4 tablespoons of water and
cover with a lid. Simmer over a low heat, lifting the lid frequently to stir the
apples, for 20 minutes or until the apples have formed a compote.
3. Blend the compote to a finer purée, using a stick blender or food processor.
Put the purée in a covered container and set aside it in the refrigerator. Once
the purée is completely cold, transfer 300g (11oz) of it to a large mixing bowl,
reserving the remainder for another recipe.
4. Remove the zest from the limes using a zester or fine grater. Squeeze the
juice of the limes. Whisk the egg yolks. Add the zest, juice and beaten egg yolks
to the bowl of apple purée and stir well to blend thoroughly. Preheat the oven
to 200°C (400°F, gas mark 6), bearing in mind that the oven must be hot before
you complete the next step.
5. To complete the soufflé mixture, whisk the egg whites in a large mixing bowl
until they form soft peaks. Sprinkle on the fructose and whisk again. Working
quickly, tip all of the egg white into the apple and lime mixture, put a spatula
in the centre, then lift the mixture up and over the whites, clockwise, while you
turn the bowl in the opposite direction. Continue until all the ingredients are
well blended.
6. Spoon the soufflé mixture into the prepared soufflé dishes, filling them ½cm
(¼in) above their rims. Put the dishes on a warmed baking sheet. Transfer to the
oven and bake the soufflés for 8 minutes.
To serveAs soon as the soufflés are cooked and risen, serve them immediately. A quenelle-
shaped scoop of Granny Smith sorbet (page 296), served separately in a pretty
teacup, makes the perfect accompaniment.
Chef’s tipTo save time, you can use about 125g (4½oz) of store-bought unsweetened
apple sauce, instead of making your own apple compote, as in the recipe.
324
DESSERTS
325
DESSERTS