What do we eat? | Easter recipes

Right before the weekend, all of our self-cooking readers ask this eternal question: What are we going to eat? For your inspiration, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.

Posted yesterday at 11:00 AM.

Bekesh: The classic mimosa egg

Makes 12 deviled eggs in half


  • 6 free eggs
  • 125ml mayonnaise, homemade or store-bought
  • 10 ml of prepared radish
  • 60 ml chopped chives
  • 3 sprinkles of cayenne pepper
  • Salt and pepper to taste

to prepare

  • 1. Half a 5-liter container with cold water. Bring it to a boil.
  • 2. Prepare a bowl with 4 liters of cold water and 2 liters of ice cubes, and keep it near the boiler.
  • 3. Carefully drop 6 eggs into the boiling water. Leave it to boil for 9 minutes.
  • 4. Remove the eggs from the boiling water and immerse them in the ice water. Leave to cool for 10 minutes.
  • 5. Eggshell. Cut it in half lengthwise. Gently remove the cooked yolk and place it in a bowl.
  • 6. Add mayonnaise, horseradish, 45ml chives to your yolks and mix to get a smooth and homogeneous preparation.
  • 7. Taste and adjust seasonings with salt and pepper. Fill a pastry bag – a Ziploc bag can also be used – with the egg yolk mixture.
  • 8. Spread the cooked egg whites on a tray, cut side up. Fill the cavity of the white with the yolk of mayonnaise.
  • 9. To finish, sprinkle remaining chives and cayenne pepper over the filling.

Source: Chef Eric Dupuy’s recipe from Taverne Square Dominion (now closed).

Posted on lapresse.ca on October 6, 2016.

Quick-cooking: Potato, ham and cheddar salad


Potato, Ham and Cheddar Salad

Melissa Kleiman is not a fan of potato salad. But for Easter brunch, she created a recipe with ham and melted cheese, which has nothing to do with the classic version.

Preparation: 20 minutes

Cooking: 20 minutes

Yield: 4-6 servings


  • 6 cups yellow potatoes, diced (unpeeled)
  • 2 cups pork, diced
  • 1 cup maple syrup
  • 1 cup shredded cheddar cheese
  • 2 chopped green onions
  • 1/2 cup mayonnaise
  • Salt and pepper to taste
  • Sprouts or arugula, as desired

to prepare

  • 1. Preheat the oven to 200°C (400°F).
  • 2. Cook the potatoes in salted boiling water for 10 minutes or until tender.
  • 3. Meanwhile, put the ham on a baking sheet lined with butter paper. Sprinkle with maple syrup and bake for 15 minutes.
  • 4. In a bowl, mix potatoes, ham, cheese, and green onions while ingredients are hot. Generously salt and pepper.
  • 5. Add mayonnaise at the last minute and check the seasoning.
  • 6. Serve the salad warm and garnish with sprouts or watercress.

Posted on lapresse.ca on March 29, 2018.

Call me boss! : Frittata with caramelized onions, tomatoes and zucchini


Frittata with caramelized onions, sweetened tomatoes and zucchini

It was only natural for Chef Melissa Clement to use eggs. Coconuts are associated with Easter and are the perfect color for a yellow meal.

Preparation: 30 minutes

Cooking: 50 minutes

Yield: 4-6 servings


  • 3 large yellow onions, minced
  • 1/2 cup olive oil
  • 1 c. butter
  • 2 cups yellow tomatoes (cherry or cocktail)
  • 1 or 2 sprigs of thyme and/or rosemary
  • 2 cloves of garlic
  • 1 or 2 yellow zucchini, depending on size
  • 6 eggs
  • 1/4 cup 35% cream (or milk)
  • Salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 1 c. Chopped chives
  • Buds and flowers as desired

to prepare

  • 1. In skillet, caramelize onion in 2 tbsp. Tablespoon of olive oil and butter. Halfway through the cooking process, add a little water to dissolve the cooking juices. Repeat a few times and then set it aside.
  • 2. Preheat the oven to 160°C (325°F). In a baking dish, cook tomatoes in 1/4 cup olive oil, adding herbs, garlic, salt and pepper. Confit for 20 to 30 minutes.
  • 3. Cut the zucchini into thick circles, brush them with the remaining olive oil (2 tablespoons) and roast for a few minutes in the oven under the grill. For reservations.
  • 4. In a small bowl, mix eggs, cream, salt, and pepper.
  • 5. Grease a round cake pan with butter, put the caramelized onions on the bottom and then the zucchini. Add the egg mixture and feta cheese. Bake for 20 to 25 minutes in the oven at 175°C (375°F) or until the liquid in the center has disappeared.
  • 6. Cut the frittata into six wedges. Garnish with candied tomatoes, chives and sprouts.

Posted on lapresse.ca on March 29, 2018.

Comet Pleasure: Maple Syrup Pie


Maple syrup tart

Yield: 6 to 8 servings (one pie)

Preparation: 1 hour (+ 2.5 hours rest)

Cooking: 1 hour

sweet crust ingredients

  • 1/2 cup (125 ml) soft, unsalted butter (leave the butter at room temperature, then use a spoon or fork until soft)
  • 1/2 cup (125 ml) powdered sugar
  • 1/4 cup (60 ml) ground almonds
  • 1 large egg
  • 2 cups (500 ml) all-purpose flour
  • A sprinkle of Fleur de Sel

Syrup filling ingredients

  • 1/3 cup (80 ml) cream 35%
  • 1 1/2 cups (375 ml) dark maple syrup
  • 2 1/2 tsp. Corn Starch
  • 1 c. tablespoon cold water
  • 1 egg

Whipped Maple Cream Ingredients

  • 2 cups (500 ml) whipping cream 35%
  • 2 tbsp. maple sugar
  • end components
  • Maple leaf cookie cutter
  • Butterscotch Caramel
  • Caramelized nuts in syrup

Preparing the sweet crust

  • 1. In a large bowl, mix the softened butter, powdered sugar, and ground almonds with a spoon. Add eggs and beat well.
  • 2. Add the flour and fleur de sel and mix well. Form a 3/4 to 1 1/4 inch (2 to 3 cm) thick disk of dough and wrap it well in plastic wrap. Leave to rest in the refrigerator for at least two hours.
  • 3. Take the dough out of the fridge and leave it for 30 minutes.
  • 4. Preheat oven to 350°F (180°C).
  • 5. Grease the dough and a work surface, then roll the dough out to form a circle 12 inches (30 cm) in diameter and 1/16 inches (2 mm) thick.
  • 6. Dust the dough again and roll it over the rolling pin. Then roll it out onto an 8-inch (12 cm) round tray. We lower it well to the bottom of the mold by pressing with your fingers, then cut off the excess dough on the edge.
  • 7. Using a fork, prick the bottom in several places. Cover the dough with aluminum foil and place about 3/4 inch (2 cm) of dried beans, uncooked rice, or dry lentils to prevent the peel from shrinking and bubbling.
  • 8. Bake for 10 to 12 minutes, until lightly browned on the edge. Meanwhile, prepare the filling for the syrup.

Preparing the filling for the syrup

  • 9. Preheat the oven to 350°F (180°C).
  • 10. In a saucepan, bring the cream and maple syrup to a boil over medium heat.
  • 11. Dissolve the cornstarch in cold water.
  • 12. Add the cornstarch and water to the boiling mixture, whisking constantly until it boils again.
  • 13. Remove from heat and mix the scrambled eggs, whisking vigorously.
  • 14. Pour the mixture into the base of the pre-baked tart.
  • 15. Bake for 20-30 minutes.
  • 16. Let the pie cool completely before adding the whipped cream.

Prepare the maple whipped cream

  • 17. In a large mixing bowl, beat cream and maple sugar until stiff peaks form.
  • 18. Refrigerate until the pie is done.

Prepare the end

  • 19. Top the tart with whipped cream with maple wood.
  • 20. Decorate, if desired, with a bit of candy caramel, and maple leaf cookies or, as pictured, caramelized pecans in syrup. to serve.

source : Do you want candy? there he is!Written by Remy Couture, La Presse Editions.

Posted on lapresse.ca on April 17, 2021.

health ! : apolita

Photo by Oliver Pontebriand, Press Archives


Montrealans love breakfast and lunch. Montrealers are (again) beginning to love cocktails. Tips and recipes for adding sparkle to your Sunday brunch.


  • 1/2 ounce (15 ml) El Jimador tequila (or any other 100% agave)
  • 1/2 oz (15 ml) Campari
  • 1/2 oz (15 ml) Lillette White
  • 1 fresh lychee (not canned please!)
  • 3 oz (90 ml) San Pellegrino pomplomo (or any other grapefruit soda)

to prepare

  • Mash fresh lychee in a shaker.
  • Add tequila, campari, and white lilette.
  • Fill the blender with ice and shake well for 5 to 10 seconds.
  • Strain the mixture into a Collins glass filled with fresh ice. Complete with San Pellegrino Pompelmo.
  • Add straws and garnish with fresh lychee and a thin slice of lemon.

Source: Recipe from mixologist Jonathan Homer.

Posted on lapresse.ca on July 15, 2015.

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