Thanks to my return to the Montignac method I’ve discovered a new product without which I truly can’t imagine my culinary adventures anymore. I’m talking about Belsoy creamy soya preparation. In previous editions of Montignac’s books he’d often times use heavy cream, which I would skip. Somehow the name itself would  scare me enough to not want to even look at it, let alone cook with it. But my most recent purchase was a french edition of his recipe book and all of a sudden this soya cream sprung into life. He uses it in everything! So I researched it and it turned out there is a slight chance of finding the product chez nous. So I went on a caper with my loved one to look for it and to my outmost surprise I did find it! The caper really didn’t count as a caper, because we found it in “our” Dominion (read: it’s a caper only when you spend half a day looking for something). Nevertheless, I was a proud owner of a couple of 250ml cartons of Belsoy creamy soya preparation!
So what’s the big deal you ask? Well, the big deal is that it’s an awesome product that tastes like cream, with a very silky consistency, but without the bad stuff! See for yourself:
As of 15ml
| Energy | 30 kcal | |
| Fat of which | 2.5 g | 3% |
| Saturated Trans |
0.3 g 0.0 g |
2% |
| Cholesterol | 0 mg | |
| Sodium | 10 mg | 3% |
| Carbohydrates | 1.0 g | 0% |
| Fibres Sugars |
0.0 g 1.0 g |
0% |
| Protein | 1 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 0% |
How do I use it? I only use it with protein-fat meals (I guess one day I might explain the Montignac method), never mix it with carbohydrates with an GI higher than 35. I usually make it into a chicken curry. But sometimes, when I’m pressed for time, but I still want something scrumptious I will pour about 15-20ml over sautéed mushrooms and onions to get a yummy creamy sauce to go over my grilled chicken or fish. In order for it not to get boring I change spices that I add to my sauce. For example, you can give it a herby attitude by sprinkling some salt, pepper and dry herbs of your choice; if you want something with a kick (like I often do) you can sprinkle some chilli flakes and cayenne pepper in addition to salt and pepper; or load up on paprika, ginger and garlic powder. The possibilities are endless. Ask my geek, he’ll tell you that my signature sauce never tastes the same. This can be good, if you like to experiment, or bad if you need consistency in a restaurant. Thank goodness, I only cook for 2.5 people 
