5 receipes of traditional French cuisine easy to make with children

Tested and approved by the children of the summer camp 2019 of the French Alliance.

The receipes are lactose-free and nuts to avoid the risk of allergies in young children.

Recette de la salade niçoise (Receipe)

Ingrédients(5 persons)

5 tomates (tomatoes)

1 poivrons verts (green pepper)

½ grenades (pomegranate)

½ concombres (cucumber)

3 œufs dur (boiled eggs)

10 olives noirs (black olives)

½ citrons verts (green lemon)

Huile d'olive (olive oil)

Vinaigre balsamique (balsamic vinegar)

Sel (salt) Poivre ( pepper)

Vinaigre blanc (with vinegar)

Clean and soak the plants in white vinegar. Peel the tomatoes and cut them into slices. Cut the peppers into strips removing the pips and the white part. Peel and cut the peppers. Collect pomegranate seeds with a spoon. Denoy the olives and put everything in a dish. Remove the shell from the boiled eggs and cut them in quarters. Make the vinaigrette = Mix the vinegar and the salt in a bowl and add the oil while stirring and the lemon Add the vinaigrette to the preparation.

Recette de la tarte aux pommes sans lactose

(Apple pie without lactose receipe)

For the pie dough:

280 g of maida

10 cl of water

10 cl of canola oil

20 g of jaggery

Preparation:

3-4 apples

7 g of cinnamon

Mix the flour and sugar in a dish.

Add the oil and then add it to the flour by kneading quickly and slightly with your fingertips. We must obtain a kind of semolina in 2 or 3 min.

Stir in the water quickly. It takes very little to allow the dough to bind and ball.

To spread without problem, spread the dough on flour. Then unroll and spread the dough in a pie pan.

Then, peel, empty and slice apples. Put them on the rosette dough. Put in the oven at 210 ° C (thermostat 7) for about 40 minutes.

Recette du cake aux poivron et courgette sans lactose

(Pepper and zucchini cake receipe)

Ingrédients (1 cake):

200 g de farine ( Maida flour)

50 g de maizena (Cornflour)

1 sachet de levure chimique (Baking powder)

4 œufs (Eggs)

20 cl de lait de coco (Coconut milk)

50 g d'huile (Oil)

1 poivron (Green pepper)

1 courgette (Zucchini)

3 gousses d'ail (Garlic)

Olives noirs (Black olives)

Moutarde

Piment

Peel and cut the zucchini in small dice. Peel the pepper and cut into small pieces. Peel the garlic cloves and chop them finely.

In a bowl, whisk the eggs. Add coconut milk and oil. Mix well. Then add the flour and yeast. Once the dough is very homogeneous, incorporate the vegetables and garlic, as well as the olives cut into pieces.

Pour into an oiled cake tin and bake for about 35 minutes in a preheated oven at 180 ° C. To test with a knife the middle of the cake which must leave dry.

Recette des sablés à la cannelle de la Saint Nicolas

(Christmas shortbread receipe)

Ingrédients (8 persons):

250 g de farine (Maida Flour)

100 g d'huile de Canola (Canola oil)

70 g de sucre Jaggery (Jaggery Sugar)

1 œufs (Eggs)

1 cuillères à soupe de cannelle (10 g Cinnamon)

1 pincées de sel de Roc (1 pinch of Roc Salt)

*(Ice sugar, cinnamon or chocolate powder for decoration)

In a bowl, combine flour, sugar, salt and cinnamon. Add the oil to the previous mixture then the egg and work all the fingertips until a homogeneous paste. Form a ball and roll the dough with the roll then cut the shortbread with the help of the stencils. Arrange them on a plate and bake for 10 minutes in an oven at 200 ° C. Sprinkle with icing sugar (but you can also sprinkle with cinnamon or powdered chocolate) and let the shortbreads cool down while cooling.

Recette du cake au chocolat sans lactose

(Chocolate cake without lactose receipe)

Ingrédients pour 1 cake:

200 g de chocolat

3 œufs (eggs)

200 ml de lait de coco (coco milk)

50 g de sucre (sugar)

50 g de farine (flour)

50 g de maizena ( cornflour)

1/2 sachet de levure (baking powder)

Huile pour le moule(Canola oil)

Preheat the oven to 180 ° C. Melt the chocolate in the milk. Separate the whites from the yolks. Beat the yolks with the sugar until the mixture whitens and mosses. Add the flour, cornflour and yeast, then gently stir in the chocolate milk. Beat the egg whites until stiff, then add them gently to the previous preparation. Pour into a cake tin (greased and floured if you do not use silicone) and bake for 45 minutes. Let cool before unmolding.

To taste at room temperature.