Finding my true weight with the Dukan Diet

500 grams of squash
2 table spoons of oat bran
500 mililitres of skimmed milk
4 table spoons of powdered sweetener
1/2 teaspoon of powdered cinnamon
1 generous pinch of nutmeg
1 generous pinch of powdered ginger
4 eggs
1 teaspoon of cornflour

For the caramel coulis:
8 table spoons of powdered sweetener
4 table spoons of water
1 teaspoon of caramel flavouring
1 sheet of gelatine


Preheat your oven to gas mark 6. Cut the flesh of the squash into cubes with 5
centimetre sides. Put the squash and milk into a saucepan and
simmer, uncovered, for 20 minutes.

Remove the zest from ¼ of the orange and put into boiling water. Drain after 3 minutes, and
chop. Beat the eggs omelette style. Pass the squash through a vegetable mill, add the sweetener, ginger, cinnamon, nutmeg,
cornflour, oat bran, eggs and a pinch of salt.


Lightly grease your moulds using kitchen towel and pour in the Mixture. Cook in a bain-marie for 1 hour. Allow to cool before removing from the moulds and adding the caramel coulis.


Quick Quiche

Preparation: 10 minutes
Cooking: 30 to 35 minutes
Serves 2

3 eggs
6 tablespoons of Quark
100 grams diced turkey ham
Salt and pepper

Mix the eggs and Quark, then season with salt and pepper. Fill two baking cups 2/3 full with diced
turkey ham, then cover with the egg mixture.

Cook at 180°C for 30 to 35 minutes.

Preparation: 15 minutes
Cooking: 5 minutes
Serves 4

Special Equipment: four small baking terrines (oven-proof dishes)

4 whole eggs
250 grams of salmon
pat of butter
100 millilitres of 3 % fat crème fraîche
1bunch of chives
Salt and pepper

Break an egg into each of the baking cups. Lightly brown the salmon in a cast iron pan prepared with a pat of butter. Add the cream and salt and pepper and allow to simmer for a few minutes. Stir the mixture and then pour it over the eggs, around the yolks.

Put the cups in a bain-marie and bake in the oven on gas mark 5 until the egg whites are cooked through. Add the chopped chives and serve immediately.

Salmon Soup

Serves 4.

200 grams of smoked salmon
2 cubes chicken stock
200 grams of shelled prawns
A few sprigs of chives
Salt and pepper

Crumble the stock cubes into a saucepan containing 1 litre of water and bring to the boil. Cut the salmon into thin strips. Chop the chives and decorate the prawns with them. Divide the hot stock into the soup bowls. Add the sliced ingredients and pepper. Sprinkle with chopped chives and serve immediately.

4 veal chops
2 tablespoons of whole grain mustard
4 basil leaves
1 tablespoon of thick crème fraîche

Cook 4 veal chops in a non-stick pan. Season with salt and pepper. Deglaze with the mustard and a couple T of water. Simmer the chops for 2 minutes. Add 4 basil leaves and the crème fraîche.

250g fillet of Salmon – skin & bones removed
250g fresh Tuna steak
2 Shallots
½ Red Onion
1 tsp Cayenne Pepper
1 tbsp Whole Grain Mustard
1 tbsp fresh Parsley
1 small bunch of fresh Coriander
1 tbsp fresh Mint leaves
Salt & pepper

In a blender, mix the onions, shallots & fresh herbs. Blend until the onions are chopped.

Add the fish fillets and continue to blend until the meat dissolves. Add the black & Cayenne peppers, mix.

Transfer mixture to a bowl. Stir in the mustard. Season to taste with a little salt to taste.

Serve immediately.

salmon and leek

Preparation : 5 minutes
Cooking : 15 minutes

2 leek whites
1 fillet of salmon (150 gr)
Juice of 1 lemon
Salt and pepper

Prepare a bed of steamed leek whites on parchment paper. Place the fillet of salmon on top, sprinkled with the juice of 1 lemon. Season with salt and pepper.

Close the parcel and bake on medium heat for 15 minutes.