Recipes and tips from Alexandra and Geneviève from Cuisine futée
From February 26 to March 4.
For a vitamin-packed smoothie, purée a steamed sliced carrot, chunks of frozen mango, Greek yogurt, and cranberry juice in a blender.
Wrap a slice of prosciutto around a white fish fillet. Bake for 10 minutes in a 200°C (400°F) oven, and then serve with a green salad or grilled veggies. Discover more recipes from Alexandra and Geneviève from Cuisine futée.
Cooking takes you into the world of food chemistry and physics. Have fun trying these scientific experiments with your little chefs.
Whether it’s simple suggestions for cooking with the kids, or meal ideas you can prepare together, IGA bloggers are overflowing with ideas on how to combine work, family... and meal prep!
Book a time slot