Recipes

Water kefir

• Pour 1 l of water in a jar
• Add 50 g of light cane sugar and dissolve it
• Add 50 g of kefir grain
• Add 2 slices of lemon
• Add 20 g of dried fig
• Put the lid on without screwing it for the first fermentation
• Let it rest at room temperature for 24 to 36 hours
• Remove pieces of lemon and fig
• Pour the liquid in a bottle through a strainer to collect the grains
• Put the grains in the fridge with 200 ml of water and 15 g of sugar
• Close the bottle for the second fermentation
• Let it rest at room temperature for 24 to 36 hours
• Put the bottle in the fridge and drink it

Sencha (Japanese green tea)

• Preheat a teapot and cups with hot water
• Place one teaspoon of leaves per cup into the teapot
• Pour one cup of 80°C water per serving over the leaves
• Steep for 60 seconds
• Pour the tea, alternating cups to distribute evenly
• Savor the moment

Galette des rois

• Preheat the oven to 200°C
• Place one sheet of puff pastry on a baking tray
• Prick the pastry all over with a fork
• Put 200 g of sugar in a bowl
• Add 45 g of oil and mix
• Add 40 g of cornstarch and mix
• Add 20 cl of soy cream and mix
• Add 250 g of almond meal and mix
• Spread the mixture onto the pastry up to 2 cm from the edge
• Mosten the edge with water
• Place a second sheet of puff pastry on top of the first
• Press the edges to seal them
• Draw a diamond pattern on the top pastry with a knife
• Spread a bit of cream on the top pastry with a brush
• Bake the galette for 30 minutes
• Let it cool and enjoy