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.