Speculoos are a speciality of Northern France and Belgium, and Lotus Bakeries produce the very best. Delicious, golden biscuits, with a sweet, caramelised, warmly spiced flavour, speculoos are traditionally eaten to accompany a cup of coffee, and can also be used to create delicious puddings.

Now Lotus have had the frankly brilliant idea to create a Speculoos spread, to spread on bread, toast, pancakes, or just by the spoonful... Rich and creamy, and with the exact flavour of the original biscuit. A must!

These caramels are made with salted butter and are produced by the Niniche confectionery in Quiberon (Brittany).

The use of salted butter gives a delicious balance of sweet and salty flavours, and the caramels melt in the mouth. Irresistible!

Stevia is a plant that grows in South America. Its leaves contain an intensely sweet substance, which, once powdered, can be used in place of sugar. This powder has been used for centuries by the Guarani Indians, and has, over recent years, been subject to stringent examination and testing, to ensure that it is entirely safe to include in a day-to-day diet. 100% natural, stevia is extremely low in calories. It can be used to replace sugar in almost all recipes and preparations: in hot drinks, cakes, fruit salads, custards...

Consulter la notice de la balance de précision en pdf

Salidou is a caramel cream made with salted fresh butter by the Niniches confectionery in Quiberon (Brittany). We think that it is a thing of wonder and surpassing loveliness.

Serving : We would be lying if we said that there is a better way to eat this than by the spoonful, but if you really feel that you need to experiment, it is also pretty good spread on bread, or melted gently to create a sauce to pour over icecream or puddings.

If you like this, you should try Salidou topped butter heart biscuit

Discover our selection of the very best French Food

This delicious candy was shaped fingertips delicately on the marble. Poudrée nature of cocoa, dark chocolate and creamy is simply irresistible!

This mustard is made in accordance to traditional methods by the Ets. Fallot at Beaune in Burgundy, mustard-maker since 1840. Seeds are selected for their quality and are ground as in the past with millstones (flint). Millstones avoid damaging the heat-sensitive seeds and keep their flavours.

Tips : mild brown Dijon mustard adds a velvety, mildly spiced flavour to all your meals and dressings...

Rye flour is mainly used to make rye bread. In the past, rye bread was only eaten in the northen Europe countries where the cold weather prevent from cultivating wheat. Rye flour is rich in phosphorus, sulphur, iron, soufre, gluten and B vitamin.

Cooking tip : rye flour can be used to cook gingerbread and of course rye bread. When making bread, this flour is often mxed with white flour to gat a slighter paste.

Organic rye flour

Stevia is a plant that grows in South America. Its leaves contain an intensely sweet substance, which, once powdered, can be used in place of sugar. This powder has been used for centuries by the Guarani Indians, and has, over recent years, been subject to stringent examination and testing, to ensure that it is entirely safe to include in a day-to-day diet. 100% natural, stevia is extremely low in calories. It can be used to replace sugar in almost all recipes and preparations: in hot drinks, cakes, fruit salads, custards...

Description

Called Kanten in Japanese, agar-agar is a red algae extract belonging to the family of the rhodophyceae. After rinsing thoroughly with water, it is dried and boiled. It gives in this way a mucilage which, when it is dehydrated, comes in the form of thin, transparent, shrivelled up and interwoven strips. The agar-agar is then crushed to powder. It has a power of soaking up a great quantity of liquid.

Cooking instructions

Thin down the agar-agar in a drop of water or with the liquid from the preparation and mix it with the rest of the preparation. In order to allow the agar-agar to take effect, heat it to 85°C, then boil the whole preparation. It is not necessary to boil all of the preparation; you can just boil a small part and blend it with the rest. The gelling power of the agar-agar is equivalent to eight times that of animal gelatine. And because it is colourless and odourless after gelling, it can be used for many preparations: desserts, creams, sauces, jellies, jams... For the jam, add the thinned down agar-agar at the end of the cooking process to preserve all the organoleptic and nutritional qualities of the fresh fruits by limiting their cooking time. For gelling water, 4g of agar-agar will allow 1 litre of liquid to gel. Dilute the powder in the liquid, flavour with some syrup for example and boil the whole preparation for 1 minute.

It's your turn!

Nutritional interests

The main source of wealth of the seaweed is its provision in micronutrients, especially in calcium, phosphorus and iron. Furthermore the agar-agar sugars have a very low glycemic index and in this way allows the "kanten" to be eaten by everybody. Its low calorific intake and its strong power of repletion make it a prime adjuvant. As a mucilage, the agar-agar has a stimulating effect on the intestinal peristalsis, pledge of good health. Finally, this seaweed has a detoxification power by capturing heavy metals present in our organism.

N20 gas chargers for Mastrad whipped cream and mousse dispensers, 0.5L and 0.25L. 8g: 100% recyclable stainless steel. Use one charger for each batch of whipped cream. Some mousse recipes requires the use of 2 chargers.

Michel Cluizel creates chocolates that are imaginative, distinctive and use cocoa beans from some of the best single estate plantations around. This collection is a perfect way to compare and contrast the nuances and subtleties of flavour and aroma of these very special chocolates.

This collection contains 5 squares of chocolate from Madagascar, Papua New Guinea, Venezuela, Dominica and Sao Tomé.

Quite apart from its delicious flavour and gorgeous, dark purple colour, pomegranate juice is much sought after for the benefits it can bring to your health.

Pomegranate juice is extremely rich in anti-oxidants, which are recommended as part of a healthy diet to limit the risks of cardio-vascular disease, some cancers, and diabetes.

This is a 100% organic juice which preserves all the flavour and nutritional qualities of the fruit. Served alone, or diluted, or incorporated into sweet dishes and puddings, this is a delicious and healthy drink.

Set includes 200g of agar agar, with a copy ofthe best selling book by Anne Dufour et Carole Garnier « Programme minceur agar-agar en 15 jours ». Book in French.. Everything that you need to make the most of this miracle algue, which has been proved to aid weight loss.

]]> Tue, 01 Dec 2009 09:00:00 +0100 http://www.bienmanger.com/2F3915Oflux_Lose_Weight_Agar_Agr_Complete_Set.html?sope=new http://www.bienmanger.com/2F2036Oflux_Cough_Drops_From_Lorraine.html?sope=new At the very stylish wedding ceremony of your cousin Constance, you are sitting, feverish and shivering on your pew. You feel in the very depths of your throat an insidious tickling slowly becoming more and more intense. Quickly, the tickling becomes a spasm, so you try the famous technique of the "inner cough" with the lips tightened. But it's a failure. Your cough explodes dramatically. All the audience turns around to look at you with an expression of faintly reproachful annoyance. Constance is looking grimly at your ruddy face and the tears streaming down your cheeks, waiting for the end of your coughing fit. If this doomsday scenario makes your blood run cold, you would do well to ensure that you always have a few of these cough drops to hand. At the first hint of a tickle in the throat, pop one in your mouth and laugh in the face of your cough!

This batch contains :

Favols is THE fruit specialist, and this jam is a little marvel. Bursting with fruity flavour, with 50g of fruit for every 100g of jam, it will delight apricot fans.

Favols has been producing high quality, innovative conserves, preserves and jams since the early 1960s. The company is renowned as one of the very best jam makers in France.
This jewel-coloured rose petal jam is simply divine. Beautiful to look at and delicately flavoured, it is perfect on scones with fresh cream, or stirred into yoghurt.

Fun, coloured sugar in a practical globe dispenser

White wheat flour is made with husked wheat. It is less rich in fibres than brown or whole flours.

Cooking tip : this flour is perfect for the making of pastries and bread. A bread recipe is given in the back of the flour bag.

Organic wheat flour

The new Ohaus YA302 Gold series is amongst the most precise and rapid scale balances on the market. It has an easy to read LCD screen and reacts almost instantaneously. We particularly recommend it for use in molecular gastronomy.