Nice-Premium: Are the recipes only meant for people who don’t have time to cook?
Thérèse Ferrari: YES and no, they are designed to be tasty, light but simple (few ingredients, short preparation, and cooking time): therefore, they are primarily intended for those people, and there are increasingly more of them, or for those who do not want to or cannot spend too much time cooking.
They will be very useful for providing ideas for light and even slimming recipes (which is also the goal of this book).
Furthermore, even those who generally have time to cook might need simpler recipes on some days or need to cook more quickly for various reasons.
N-P: It’s true that during the week when we work, we hardly have time to prepare elaborate meals at noon, so we opt for a sandwich bought from the local snack bar. Eating a sandwich every day isn’t very balanced, is it?
T.F.: A homemade sandwich with bread that you can vary regularly (white but also wholemeal, grain, nut, etc.), a minimum of fat (olive oil is ideal and will be more interesting than commercially prepared vinaigrette sauces which are much higher in saturated fatty acids), a sufficient portion (cold meat, ham, cheese, hard-boiled eggs) salad leaves or tomato slices for vitamins and minerals. Such a sandwich could be eaten every day and should simply be complemented by 1 fresh fruit, but it is true that when one eats a sandwich, it’s because there wasn’t time to prepare anything else.
N-P: Can you make “5 to 10 Minute Recipes” every day of the week?
T.F.: Without a doubt, there are recipes with very different ingredients, including red and white meats, fish, shellfish, vegetables, desserts, which allows for a very varied diet, a guaranteed nutritional balance.
Moreover, these are light recipes that still suit all family members because for teenagers who have higher needs or husbands who eat more you can always add a carbohydrate (pasta or rice or potatoes), more cheese, more bread, a dessert, etc.
N-P: It is true that today, we do not want to waste our time. In your book, you therefore give us quick recipes. However, should we take our time to enjoy our meals?
T.F.: It is very important for good digestion to eat slowly and chew carefully. The digestion of many foods begins in the mouth because saliva does its work when we chew thoroughly.
Furthermore, eating slowly helps you feel full sooner.
N-P: However, the lunch meal is often “rushed” or even “skipped” by some people.
T.F.: Indeed, many working people try to save a bit of time by rushing or skipping meals; in this case, one can always adapt by having a hearty and balanced breakfast with bread, a dairy product or cheese, ham or eggs, 1 fresh fruit and a hot drink. With a very hearty breakfast, the lunch meal can be lighter without too much inconvenience and without too much snacking in the afternoon.
N-P: A dish prepared in 5 minutes doesn’t have the same flavor as one simmered for an hour, right?
T.F.: It’s not the same style of preparation at all, these are lighter dishes in every sense of the term; it is impossible to make a stew or cassoulet in 5 to 10 minutes. However, there are flavor-packed preparations that can be prepared very quickly and still be greatly appreciated.
N-P: Really? Can you prove what you’re saying by suggesting a quick yet tasty recipe?
T.F.:
Monkfish with Saffron
Preparation time: 10 minutes
Calories: 195
Ingredients:
400 g monkfish tail
200 g canned crushed tomatoes
1 shallot
1/2 glass white wine
1/2 lime, juiced
1 pinch saffron
1 tsp oil
salt
Preparation:
Peel and slice the shallot. Sauté in a non-stick skillet with the oil.
Add the lime juice, white wine, saffron, tomatoes, and the monkfish cut into small cubes. Season. Simmer for 5 to 6 min.
Steaks with Roquefort
Preparation time: 8 minutes
Calories: 205
Ingredients:
2 rumsteak steaks (120g each)
20 g Roquefort cheese
3 tbsp reduced-fat cream
salt, freshly ground pepper
Preparation:
Sear the steaks in a non-stick skillet brushed with oil.
Mash the Roquefort with a fork and blend it into the cream.
Deglaze the pan with this sauce. Let it reduce for a few moments to blend the flavors. Check the seasoning.
Drizzle over the steaks.
Ferrari Dietary Consultancy Cabinet
18 Rue Raiberti 06000-NICE
1 Impasse du stade “L’Atalante” Bloc A 06320-Port De Cap d’Ail
By appointment
Phone: 06 84 11 16 83
Fax: 04 93 75 12 42
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