Summer Chicken

Cut 2 chicken breasts into strips. 

Cut 2 slices of bacon into matchsticks. 

Fry chicken and bacon. 

Add sliced courgettes and cherry tomatoes. 

Stir fry for another 5 mins. 

Add some chicken stock and a tbsp of lemon juice. 

Simmer for another 3 mins. 

Decorate with fresh basil.

Inspiration: Gourmet magazine

Nougat icecream, raspberry coulis

Take a mix of 150 gr. hazelnuts, almonds and pistachios, fry them lightly in a dry pan and let them cool. 

Separate 3 eggs, whisk the whites. In a small pan mix 100 gr honey with 4 tbsp of Canderel 100% sucralose and 3 tbsp water and bring to the boil till 120C (use a thermometer). 

Then mix this syrup with the eggwhites and fold it till cooled. 

Then add 25 cl whipped cream, the nuts, 50 gr white raisins and 150 gr raspberries.

Pour into a cake mold lined with cling film. Freeze for 12 hours.

Use a stick blender  to make the coulis from 150 gr raspberries, juice of 1/2 a lemon and 2 tbsp sugar

From Gourmet magazine.

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