Right before the end of the week, all readers who cook themselves are asking this eternal question: What are we going to eat? for your inspiration, Journalism He suggests some suggestions for seasonal recipes that will make your mouth water.
Posted at 11:00 a.m.
Indulgence: blueberry and orange muffins
The Quebec berries have finally arrived, leaving you craving for…blueberry muffins. Nutritionist Natalie Verrett offers a recipe for delicious muffins, with good fats and a fair amount of sugar. “When we eat less sweet, we appreciate the blueberries and the touch of orange that give a tangy side,” she argues. Nathalie Verret offers about forty recipes in Mediterranean dietpublished by Modus Vivendi.
Preparation: 20 minutes
Cooking: 15 minutes
Yield: 12 muffins
- 130 g (1 cup) whole wheat flour
- 95g (3/4 cup) all-purpose flour
- 1 c. teaspoon baking powder (baking powder)
- 1/2 tsp. baking soda
- 65g (1/3 cup) brown sugar
- 25g (1/4 cup) quick cooking oats
- 25 g (1/4 cup) ground almonds
- 2 large eggs
- 310 ml (1 cup) buttermilk*
- 90 ml (6 tablespoons) canola oil
- 1 c. Orange juice
- 1/2 tsp. vanilla extract
- 300 g (2 cups) blueberries
- orange flavor
- 2 tbsp. sunflower seeds
- 1. Preheat the oven to 200°C (400°F).
- 2. In a bowl, mix the flour, baking powder, baking soda, brown sugar, rolled oats and almonds.
- 3. In another bowl, whisk together the eggs, yogurt, oil, orange juice, and vanilla. Using a wooden spoon, add the dry ingredients and mix until the mixture is homogeneous. Gently stir in blueberries, orange zest, and sunflower seeds.
- 4. Divide the mixture into paper tins placed in a muffin tin. Bake in the center of the oven for 12 to 15 minutes or until a toothpick inserted in the center of the cake comes out with no batter on it.
* Practical advice
If you do not have curd, add 4 tbsp. Lemon juice or white vinegar in a measuring cup and add enough milk to get 310 ml (1 ¼ cup) of the preparation. Leave to stand for a few minutes while stirring.
source : Mediterranean dietby Natalie Verrett, Modus Vivendi Editions
Posted on lapresse.ca on July 20, 2019.
Fast-growing: Beet salad with legumes
Whether you think of grilled meats on a barbecue or a picnic in the park, the main course rarely comes alone. Here’s the perfect beet and legume salad recipe for a picnic, taken from gut healthWritten by Dietitian Stephanie Cottier.
Preparation: 20 minutes
Cooking: 40 minutes
- 6 medium beets, diced 2.5 cm (1 inch)
- 2 tbsp. olive oil
- pinch of salt
- 2 tbsp. tablespoons of balsamic vinegar (see practical tips)
- 1 can 540ml white beans, washed and drained (yielding 320g)
- 1 orange cut into pieces
- 120 g (4 cups) baby spinach or arugula
- 55gm chopped pecans
- 2 tbsp. tablespoon crumbled feta cheese
Vinegar sauce ingredients
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 c. Maple syrup
- 1. Preheat the oven to 190°C (375°F).
- 2. On a baking sheet lined with parchment paper, coat the beets with oil and salt. Bake in the middle of the oven for 30 minutes, stirring to halfway. Sprinkle on balsamic vinegar. Continue cooking at 220°C (450°F) for 10 minutes. Allow it to cool or cool down, as desired.
- 3. In a salad bowl, combine white beans, oranges, spinach, and walnuts. Then add the beets.
- 4. In a small bowl, mix all marinade ingredients well. Pour over salad and mix well. Season with pepper and garnish with feta cheese.
It is preferable to choose thick balsamic vinegar.
To diversify your menus, replace white beans with red or black beans, or even chickpeas.
source : gut healthby Dietitian Stephanie Cottier, Modus Vivendi Editions.
Published in La Presse+ on July 6, 2017.
Call me boss! . : marinated lamb chops in the middle
Enough for 6 to 8 people
- Quebec rack of lamb or 16 small pieces (about 8 servings)
salt water ingredients
- 1/4 cup sunflower oil
- 3 tablespoons. tablespoon apple cider vinegar
- 50 ml Blizz Dry Mead *
- 1. Mix all the ingredients for the marinade and soak the slices for 6 hours.
- 2. Salt the slices before cooking.
- 3. Roast on the grill for 4 or 5 minutes, for medium-rare cooking.
Summer honey, rhubarb and Saskatoon sauce
Makes about 400ml of sauce. The recipe can easily be doubled or divided. The sauce is also delicious as an accompaniment to rillette and cheese.
- 375g fresh or frozen rhubarb, cut into 1cm pieces
- 185g fresh or frozen Saskatoon berries (can be replaced with blueberries)
- 150gm chopped onion
- 255gm Honey Mills Danist
- 185g red wine vinegar
- 3/4 tsp. tablespoons fresh grated ginger
- 1 c. salt
- 3/4 tsp. teaspoon chili flakes
- 1/8 tsp. ground spices
- 1. Weigh all ingredients except honey and place in a large cauldron. Add 1/4 cup of water to start cooking and to prevent the sauce from sticking. Heat it on a medium heat with frequent stirring.
- 2. While cooking and using a wooden spoon, mash the fruit to help form the compote.
- 3. When the fruits begin to brown, add honey. The sauce will become more sticky. Continue cooking, stirring regularly, until the sauce is thick enough. Add a little water if necessary, if the sauce begins to stick to the bottom of the cauldron. We are looking for a thicker consistency of jam.
- 4. Serve the sauce with grilled Quebec asparagus slices and sprinkled with fresh herbs from the garden.
* Blizz mead can be used as a side dish.
Posted on lapresse.ca on June 20, 2020.
Comet Pleasure: Multiple Fruit Pie
Servings: 6 to 8
Preparation: 30 minutes
Cooling: 2 hours
The bowl: a round tart pan 25 cm, of pyrex or ceramic
Almond bottom ingredients and dried fruits
- 255 gm roasted whole almonds
- 210 g (1 1/2 g) dried fruits – dates, figs and raisins
- 1 c. ground cinnamon
- 1 c. 1 tablespoon water – or more, if needed
Fruit filling ingredients
- 600g to 700g (3 to 4 cups) fresh fruit of your choice (strawberry, raspberry, cranberry, kiwi, cherry, blackberry, green grape, etc.)
- 500 ml (2 cups) of cranberry and raspberry juice or any other fruit juice
- 2 tbsp. tablespoon agar agar flakes
- 1. Grind the almonds in a food processor.
- 2. Add the other ingredients and grind again.
- 3. Press the mixture with your fingers into the bottom of the mold.
- 4. Put the fruit on the base of the almonds and dried fruits.
- 5. In a saucepan, mix fruit juice with agar-agar and bring to a boil.
- 6. Reduce heat and simmer for 5-10 minutes or until chips are completely melted.
- 7. Mix well and pour this hot mixture over the fruit.
- 8. Leave to cool for 2 hours in the refrigerator and serve.
What is agar agar?
A plant substance extracted from red seaweed consisting of pectin and has the property of swelling in water. A vegan alternative to gelatin, agar-agar is sold as flakes or powder. It can be easily found in Asian grocery stores and health food stores. »
Source: Recipe by Josée Fiset and Dominique Boué from the book pancakesBy Josée Fiset and Dominique Boué, published by Éditions de l’Homme.
Posted on lapresse.ca on February 8, 2010.
health ! : “Green Chiller”
Sidelip soft drinks are the most famous in the world. The company offers three products with very distinct aromas and flavours: spicy, floral and herbal. It’s the latter, Garden 108, chosen by Max Coubès for a non-alcoholic cocktail, but full of crunchy flavours.
- 1.5 oz of Seedlip Garden 108
- 1 ounce lemon juice
- 1 oz simple syrup
- 0.75 oz of coconut milk
- 6 mint leaves
- 1/2 tsp. matcha powder
- 1. Pour all ingredients into a shaker except ginger ale.
- 2. Add ice cubes and shake vigorously.
- 3. Pour twice into a small, old-fashioned glass over ice using a fine strainer.
- 4. Lengthen with ginger ale.
- 5. Garnish with a slice of mint and a slice of cucumber.
Posted on lapresse.ca on January 31, 2021.