What do we eat ? | In lightness and simplicity

With the weekend approaching, all readers who cook ask themselves this eternal question: What are we eating? To inspire you The press proposes some suggestions for seasonal recipes that will make your mouth water.

Posted at 11:00 am

Enjoy: White bean dip with sun-dried tomatoes

This dip is versatile: it goes great with raw vegetables, crackers or as a substitute for mayonnaise in sandwiches. It is also a very good way to incorporate legumes into your diet. You will accept it!

ingredients

  • 1 can (540ml) white beans, rinsed and drained
  • 5 sun-dried tomatoes in oil, drained
  • 1 small clove of garlic
  • 1 C. tablespoon white (or regular) balsamic vinegar
  • 2 TBSP. olive oil
  • 2 TBSP. water
  • 1/2 tsp. sumac
  • The leaves of 4 sprigs of fresh thyme
  • salt pepper

preparation

  • 1. Using a high powered blender or food processor, blend all ingredients until very smooth.
  • 2. Season well and serve with raw vegetables or crackers.

Published in The press + September 27, 2018.

Quickly done well done: apple, blue cheese and bacon panini


PHOTO ALI ARMAN, GETTY IMAGES/ISTOCKPHOTO

Panini with apple, blue cheese and bacon

After countless grilled ham and cheese sandwiches, have we forgotten the panini press? Here’s a recipe from Jonathan Garnier that will take this device back to its glory days. The chef proposes to put it directly on the table to prepare sandwiches in a friendly atmosphere.

Servings: 4

ingredients

  • 4 ciabatta rolls, halved
  • 8 slices of Quebec bacon
  • 2 crisp Quebec apples, peeled, cored, and thinly sliced
  • 250 ml (1 cup) Ermite or Élisabeth blue cheese, crumbled

preparation

  • 1. Preheat the panini press.
  • 2. Fry the bacon slices in a coated, fat-free pan. Once they are well stained, place them on absorbent paper.
  • 3. Top each bun with bacon and apple slices and top with blue cheese.
  • 4. Place the 4 loaves of bread on the panini press and let them cook between the two griddles for 4 to 6 minutes.
  • 5. Enjoy while still hot.

Published in The press + on October 23, 2014.

call me boss : Tomato halloumi salad


PHOTO LAURA G. DIAZ PROVIDED BY EDITIONS LA PRESSE

Tomato halloumi salad

Ingredients for the salad

  • 1 dash of grapeseed oil
  • 1 packet (250g) Halloumi cheese, cut into 8 slices
  • 120 g (2 cups) romaine lettuce, chopped
  • 4 red tomatoes, quartered
  • 4 Lebanese cucumbers, sliced
  • 80 g (1/2 cup) red onion, chopped
  • 1 dash of extra virgin olive oil
  • 1 C. tablespoon hemp seeds, hulled
  • 1 large handful of fresh flat-leaf parsley, chopped
  • Garlic croutons to taste (see recipe)

Ingredients for the vinaigrette

  • 125 g (1/2 cup) 2% plain Greek yogurt
  • juice of 1/2 lemon
  • 1 C. tablespoon + 1/2 tsp. maple syrup
  • 1/2 tsp. ground cumin
  • 1/4 tsp. Cinammon
  • 1/4 tsp. ground coriander seeds
  • 1 very small pinch of ground nutmeg
  • 1 very small pinch of ground fenugreek
  • 1 pinch of sea salt
  • Ground pepper to taste

Ingredients for garlic croutons

  • 5 slices (3 1/2 cups) white bread, cut into 1-inch cubes
  • 3 TBSP. tablespoons of extra virgin olive oil
  • 2 large garlic cloves, pressed
  • 1 small handful of fresh flat-leaf parsley, chopped
  • 1 large pinch of sea salt
  • ground pepper (generous)

Preparation of garlic croutons

  • 1. Preheat oven to 180°C (350°F).
  • 2. Cover a baking sheet with a silicone baking mat.
  • 3. Place the bread cubes in a medium bowl. In a small bowl, combine oil, garlic, parsley, salt and pepper. Pour over the bread. Mix gently with your hands or a spoon to wet all of the cubes.
  • 4. Spread the bread cubes on the baking sheet. Bake for 16 to 18 minutes or until croutons are golden and crispy.

Preparation of the salad

  • 5. In a small bowl, mix together all the ingredients for the dressing. Store in the fridge.
  • 6. In a non-stick pan, heat the grapeseed oil over medium-high heat. Grill the cheese slices for about 2 minutes on each side until they are nicely golden brown. Book.
  • 7. Divide the dressing between two plates. Creatively layer lettuce, tomatoes, cucumbers, onions and cheese. Drizzle with olive oil and garnish with hemp seeds, parsley and croutons.

Source : Soon on your plateby Genevieve Plante.

Published on lapresse.ca on August 24, 2021.

Guilty Pleasure: apple muffins, almond crumble


PHOTO PROVIDED BY CARDINAL EDITIONS

Apple Muffins and Almond Crumble

Partially sweetened with applesauce, these vegan muffins were — your guests may never know — a hit at snack and dessert time. The key to success ? The perfect balance between the soft base and the almond crumble that brings out the best in the crunchy. A not-so-guilty treat to make over and over again.

Yield: 12 muffins

Preparation: 30 minutes

Cooking: 25 minutes

Ingredients for the almond crumble

  • 1/2 cup (55 g) slivers of almonds
  • 2 TBSP. (20 g) packaged brown sugar
  • 2 TBSP. (13 g) all-purpose flour
  • 2 TBSP. (10 g) Quick Cooking Rolled Oats
  • 2 TBSP. (30 ml) vegetable oil
  • 1/2 tsp. lemon juice
  • 1 pinch of salt

Dry ingredients for muffins

  • 1 3/4 cups (240 g) all-purpose flour
  • 1/2 cup (50g) quick-cooking oatmeal
  • 1 C Salt
  • 1 C baking soda
  • 1 C baking soda
  • 1/2 tsp. Cinammon
  • 1/4 tsp. ground ginger

Wet ingredients for muffins

  • 3/4 cup (165 g) packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup (113 g) unsweetened applesauce
  • 1 c. (15 ml) lemon juice
  • 1/2 cup (125 ml) soy milk
  • 2 medium red apples, peeled and diced very small

Preparation for the almond crumble

  • 1. Combine all ingredients in a bowl. Book.

Preparation for the muffins

  • 2. Preheat oven to 176°C (350°F).
  • 3. Line a muffin tin with 12 paper cups or grease generously.
  • 4. Mix the dry ingredients in a bowl. Book.
  • 5. Combine wet ingredients in another bowl. Add the apples to the wet ingredients and mix again. Add the dry ingredients to the wet ingredients.
  • 6. Using a 1⁄3 cup (80 ml) ice cream scoop, divide the batter into the molds. Sprinkle the crumble onto the batter and press lightly with the back of a spoon to adhere the crumble to the muffins.
  • 7. Bake 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • 8. Remove from the mold and let cool completely on a wire rack.

Source: Recipe taken from Vegan comfort by Jean Philippe Cyr.

Published on lapresse.ca on November 20, 2021.

Health ! : Bellini 2018 served in a stemmed glass


PHOTO MARCO CAMPANOZZI, PRESS ARCHIVE

Bellini 2018 served in a stemmed glass

ingredients

  • 1/2 oz lemon juice
  • 1/2 oz peach syrup
  • 3 ounces peach nectar
  • 2 ounces sparkling wine
  • Orange peel

preparation

  • 1. Pour the ingredients into a stemmed glass one at a time.
  • 2. Decorate the glass with an orange twist.

Published on lapresse.ca on December 3, 2017.

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