A Pink Menu for Mother's Day!

In spring, pink resurfaces. A color that evokes sunny days is suddenly everywhere, from the wardrobe to the lipsticks. To celebrate Mother's Day, you can even add a touch of pink to the menu!

For the aperitif - Gin Fizz with pomegranate

We start the evening with this surprising and delicate little cocktail that reminds us of summer. You do not drink alcohol? No problem! You just have to exclude gin from the recipe.

Servings: For two glasses

Preparation time: 5 minutes


  • 1 pomegranate apple
  • 1 tsp lime juice
  • 1 cup of tonic
  • 2 ounces of gin Ice cubes


  • Open the pomegranate and remove the grains
  • Place the beans in a blender and grind
  • Filter and keep only the juice
  • Divide the juice into two glasses
  • Add ½ tsp. lime juice, ½ cup of tonic and 1 ounce of gin in each glass
  • Add ice cubes according to your taste and mix in blender... voila!

Source: Elephantastic Vegan

For starters - Beet and Goat cheese Napoleons

The rose and the hearts go so well together! Everyone will love these adorable and succulent Napoleons... especially Mom!

Servings: For two people

Ingredients for Napoleons


  • 2 cooked beets
  • 1 tbsp fresh goat cheese
  • Lemon zest
  • Heart shaped cookie cutter

Ingredients for the vinaigrette

  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • A pinch of sea salt
  • A pinch of pepper

Preparation for Napoleons

  • Once cooked, slice beets
  • In each slice, cut out hearts with a cookie cutter
  • Place a slice of beetroot on a plate and spread with goat cheese
  • Repeat a few times and finish storing with a slice of beetroot
  • Add some lemon zest
  • Sprinkle with vinaigrette, serve

Source: The tomato art

The main dish - Farfalle with beet pesto

After the Napoleons, we continue with the amazing beetroot. This time, as as a pesto.

Servings: For 4 people


  • 1 lb of Farfalle
  • ½ cup walnuts
  • 2 cloves garlic
  • 1 tsp salt
  • 2 cooked beets
  • ½ lemon
  • 2 tbsp of olive oil
  • 1/3 of tsp pepper


  • Cook the pasta according to the instructions, drain the water and place in a large bowl
  • Place all ingredients in a blender
  • Mix until the mixture has the desired consistency
  • Mix the pasta mixture
  • Adjust the seasoning
  • serve

Source: Vegelicacy

Dessert - Pancake Cake with strawberry cream and lemon

After such a hearty meal, this dessert is just perfect: not too sweet and light. Also, the left overs keep very well for a few days, in the fridge.

Servings: 10 parts

Preparation time: 50 minutes

Ingredients for pancakes

  • 2 cups of buttermilk
  • 2 cups of almond milk
  • 4 cups flour
  • 1 tsp salt
  • 5 eggs

Ingredients for strawberry cream and lemon

  • 3 tbsp and 1 tsp lemon juice
  • ¾ cup of powdered sugar
  • 2 cups of mascarpone cheese
  • 2 cups whipped cream
  • 2 cups of washed and diced strawberries
  • 12 additional strawberries for decoration

Preparation of pancakes

  • Mix all ingredients except eggs
  • Mix the eggs in a separate bowl
  • Pour the eggs into the first mixture
  • Mix well
  • Cook the pancakes in a nonstick skillet
  • Reserve

Preparation for the cream

  • Mix lemon juice, caster sugar and mascarpone cheese
  • Reserve
  • Whip the whipping cream and add the mascarpone mixture, slowly
  • Add mashed strawberries
  • Mix gently


  • Place a pancake on a presentation plate
  • Cover with cream
  • Cover with a pancake
  • Repeat until all crepes are placed
  • Finish with a layer of cream and decorate with strawberries

Source: Taste and See

Image de Annie Harvey

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