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