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#1 un_kebecois

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Posted 06 February 2013 - 12:17 AM

 Hello everypony,

 

How are you doing today?

 

Anyway, have you ever wondered what to eat at some point of the day?

Sick of the Sandviches and the Pastas you make everyday?

Want some change in your kitchen?

Welp, this thread might be what you seek!

 

The idea behind this thread is really simple: Share your receipes with everypony in there!

Don't forget to put the Ingredients lists, Cooking steps and Instructions.

Also, as a token of my seriousness, I'll try to post at least one receipe each week.

That's your garantee to have a living thread!

 

Also, don't be shy to tell me any translation error (Hurr hurr, Behold my frenchiness!),

tips, what kind of receipe you would like to have and any feedback you need to post.

They're always welcome!

 

Anyway, I do believe it's time to start this thread, shall we?

 

 

Halibut à l'orange

You'll need:

4 Halibut steaks, 700g each. Must be 2cm thick.
4 Oranges, 700g each
2 Soup Spoons of butter (30g)
2 Soup Spoons of Canola oil (30ml)
2 Soup Spoons of All purpose flour (16g)
Salt and Pepper, At your taste.

1. Pre-heat the oven at 375F. Roll the steaks in the flour.

2. In a casserole, sauté the steaks with the butter and the oil at medium fire, 2 minutes each side, so the steaks gets some colours. The, put the steaks into a pan that goes into the oven, and put the juice of 2 oranges onto them. Cut the remaining oranges and put the slices on the steaks. Save some for later. Put the salt and pepper.

3. Cook into the oven for 12 minutes. Verify the cooking of the steaks with a fork: It's ready when it doesn't stick on it.

4. Serve. Baste the steaks with the cooking juices and the oranges slices.

5. Enjoy.

Done in: 25 min total.
4 portions.
Source: Journal de Montréal

 



#2 un_kebecois

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Posted 06 February 2013 - 07:32 AM

Waldorf Salad

3 cups of celeriac, peeled and grated. (400g)
2 Soup Spoons of Lemon juice. (30ml)
1/2 green sweet pepper, diced. (80g)
3 Soup Spoons of Mayonnaise (45ml)
2 Soup Spoons of Natural yogourt 2% (30g)
2 apples with peel, sliced tin. (360g)
1 Boston lettuce/curly lettuce (200g)
4 Soup Spoons of Grenoble walnut (25g)
Salt and pepper, at your taste.

1. Put the celeriac into a bowl and immediately spread the Lemon juice in it. Otherwise, it will blacken, Salt and pepper it slightly.

2. In another little bowl, mix the Mayonnaise and the Yogurt, and put the mix on the celeriac. Mix well and put it in the center of a plate. Put the lettuce and the apples around the celeriac, and put the walnuts on it.

3. Let it rest 10 minutes. Serve.

4. Enjoy.

Gives 4 portions.
Total time: 25 min.
Source: Journal de Montréal

 


 



#3 Verdana

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Posted 06 February 2013 - 11:21 AM

Verdana's Secret Chilli Con Carne Recipe

 

This is my secret recipe that makes a rich indulgent Chili Con Carne every time. You can substitute lamb or quorn mince instead of the beef and it's still really good. Serves 4ish.

2 tbsp olive oil
2 onions, chopped
2 or more garlic cloves, crushed (or a good squeeze of garlic purée from a tube is fine too)
500g lean beef mince
1 bottle of real beer (I prefer Newcastle Brown Ale)
1 tbsp sugar
1 tsp ground cumin
Half a bar (~100g) of dark chocolate
400g can chopped tomatoes, or ~8 fresh ones chopped into quarters
1 red pepper, diced
Like half a tube of tomato purée
Many fresh green chilis (at least 2, but I normally go crazy), finely sliced.
Salt, pepper, and tabasco sauce to taste (you'll want quite a lot of salt to offset the sweetness)
400g can red kidney beans

1. Chop the onions and garlic quite fine, and fry them in a large pan. When the onions begin to soften, add the beef mince. Keep stirring and breaking the mince with a wooden spoon so it doesn't stick together. Fry until the mince browns.

2. Add the tomatoes, chopped chilis, red pepper, beer, tomatoe purée, sugar, cumin, and chocolate. Cook for at least an hour like this on a lowish heat, probably more like 2 hours. You're going to either need to keep stirring or turn the heat right down to stop it burning. The object here is to drive off the liquid from the beer so only the flavour remains. You can start adding seasoning now.

3. Once the chili is starting to thicken up again, check the seasoning, then add more to taste if needed. If it isn't hot enough, add loads of tabasco sauce. Then add the kidney beans, and cook for another 10 or 20 minutes.

Serve with rice.

 

Source: years of experience making the best chili ever.



#4 Slaneesh

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Posted 06 February 2013 - 11:26 AM

Oh my god, Verdana, I just tried it out your Chili Con Carne recipe, and I love you forever.

I will use this recipe alot. It's so delicious.

oh-my-fucking-god-dog-gif.gif



#5 Verdana

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Posted 06 February 2013 - 11:35 AM

Oh my god, Verdana, I just tried it out your Chili Con Carne recipe, and I love you forever.

I will use this recipe alot. It's so delicious.

 

Thanks... but... are you a time traveller? It takes at last an hour and a half to make...



#6 un_kebecois

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Posted 06 February 2013 - 11:38 AM

Thanks... but... are you a time traveller? It takes at last an hour and a half to make...

Exactly my thoughts LAWL.

 

Oyster Mushrooms and aspargus rissoto

300g of Arborio rice
1 Red onion
100ml of white wine
800ml of vegetables stock
1 bunch of aspargus
200g of Oyster Mushrooms
1 clove of garlic
4 branches of fresh thyme
50g of Parmesan cheese
12 sprigs of chive
Old balsamic (vinegar)
Olive oil
Butter
Salt and Pepper

1. Thinly slice the Oyster Mushrooms and the onion. Chop the thyme and the garlic. Snip the chives. Remove the fibrous part of the aspargus and bevel them. Take half of the cheese and grate it. Cut the other half thinly in slices.

2. Blanch the aspargus by putting them into salted boiling water for a minute. Put them into a bowl of iced water and drain them. Keep one or two aspargus head for decoration.

3. In a casserole, put a string of oil in it and brown the mushrooms at high fire until they get golden brown. Add the salt, pepper, thym and garlic. Let it cook for 2 minutes.

4. In a pan, heat the vegetable stock.

5. In another pan, put a string of oil and sweats the onion 'till it gets tender. Add the rice and sauté it until it get translucent. Deglaze it with an hint of blasamic vinegar and add the wine. Shake and let the liquid evaporate. Pour a ladle of stock in it and stir the rice until full absorbtion. Pour the rest of the stock, and stir until the rice is completely cooked, but still Al Dente, for 20 minute.

6. Put the mushrooms and the aspargus into the rissoto and cook a minute to heat it. Stop the fire and add the grated Parmesan, half of the chives and some bits of butter. Slowly stir.

7. Put your rissoto in a shallow dish, and decorate it with some aspargus heads, the remaining chives, the shavings of Parmesan and a string of Balsamic vinegar.

8. Enjoy

Gives 4 portions
Total time: 30 min.
Source: Journal de Montréal


Edited by un_kebecois, 14 February 2013 - 12:32 PM.


#7 CrystalCloud

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Posted 06 February 2013 - 12:10 PM

I have a recipe for German Buttercake of my Grandma

 

I hope my translation is right.

 

 

German Buttercake

 

 

200g cream

3 eggs

1 cup Sugar

2 cups of flour

1 package baking powder

---------------------------------

125g melted Butter

1 Cup sugar

3 tablespoonful of cold Milk

100g sliced almonds

 

Quirl the red marked ingredients tillt hey are foamy. put them on a 20x10cm Baking Pan and bake at 180° for 10 minutes

(you can use a normal Baking Pan but remember that it will get thinner or thicker related to that) 

 

 

Mix the green marked ingredients till you have a nice frosting

(if the frosting is "floating" (dont know the word exactly) put it into fridge for some mins)

 

After the maincake baked the 10 mins put the frosting on it and bake it again for 10 mins

 

Tada. You have your German Buttercake :)


Edited by CrystalCloud, 06 February 2013 - 12:15 PM.


#8 un_kebecois

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Posted 06 February 2013 - 10:26 PM

OREO CHEEEEEEEESECAAAAAAAKE!~<3

What You Need:

24 Oreo Cookies, divided
3 Tbsp.butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cupsugar
1 tsp.vanilla
3 eggs


Make It

HEAT oven to 350°F.

CRUSH 16 cookies into fine crumbs; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir half the chopped cookies into cream cheese batter; pour over crust. Sprinkle with remaining chopped cookies.

BAKE 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Took from there: HEER! Source: Kraft Canada



#9 Golfmann

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Posted 06 February 2013 - 10:32 PM

Toast:

 

Take bread

 

Put in toaster

 

Toast.

 

I'm an amazing chef.



#10 Distortion_

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Posted 06 February 2013 - 11:09 PM

this is so awesome that there are more chefs around here!

 

Let me share my own recipe for a whip cream masked cake.

 

Sorry if my cooking/baking terms used are a bit hard to get. I am a dutch chef/baker so I know little about the english words for it. only dutch and french.

 

Ingredients:

-5 eggs (Important! seperate the egg joke from the egg white! if jokes are greasy and when you are bringing air in your sponge grease can make it collapse and will result in a bad sponge).

-125 grams of fine crysal sugar.

- a table spoon of lemon zest.

-125 grams of fine strained flower.

- a cake bake thingy... plate? sorry I dont know what you call it in english. the pie thingy you bake it in. anyway, needs to be about 25 centimeters.

-(OPTIONAL) I personally add about 30 grams of 'zeeuwse bloem' (zeeuwse flower) not sure other countries than here have it. but its not needed at all really.

 

_________________________________

 

Preparing:

1. Start off with getting a completely de-greased metal bowl to whisk/mix in. (metal works the best due to grease problems). put it aside.

2. get another bowl (doesnt matter what kind of bowl, this one doesnt matter if it is greasy or not). Add the joke, two thirds of the sugar and the lemon zest. whisk this untill the joke turns a good light orange to nearing white-ish.

3. Now you can start whisking the egg white in a completely degreased bowl using a degreased whisk. (or machine, they work better). make sure your hands dont touch the inside because those are greasy too. Whisk the egg white untill it gets nice and thick and the egg white is about twice as thick as whip cream. while mixing add the rest of the sugar slowly. (you can tell if its ready if you leave the whisk in the bowl and turn it upside down, if it is good, nothing will fall out of it! only do that once you feel the whisk feels kinda stiff in the egg white).

4. get a spatula and slowly but surely start pouring the mixed joke, sugar and lemon zest into the mixed egg white. use the spatula to mix it untill all the egg white turns orange-ish. use as less motions as possible as the fat of the joke can still make the egg white collapse.

5. now do the same thing but add the flower slowly while mixing with the spatula. (note, I usually do this with another person helping. he adds the flower slowly for me while I mix it). some air is lost but its ok, it will suffice.

6. grease up the cake disk thingy good, if not done properly the cake will stick and the sponge will break once done. now spread it a bit in the disk.

7. put it in the oven at a heat of about 170 degrees celcius for about 30-60 minutes.

8. take it out and the sponge is now done! let it cool off in a freezer for a while.

 

_________________________________________________-

 

Masking and filling:

First you will need to get the half frozen sponge and cut it into 3 pieces. so you have 3 layers of sponge. the first layer you will need to fill with pieces of fruit to choice and a bit of marasquin spread some jam of choice on it to top it off. put the middle layer on the filled bottom layer. the layer that is now visible you will completely fill with whip cream. (I do this with a pastry bag. it works the best). also add some fruit inside here. now add the top layer on it and you are ready to mask!

 

Now here is the trickiest part of making it, masking. this took me a while to master.

You need a glaze knife for this.

1. Hold the cake in one hand, hold it so you can turn it easily. have a bowl of whip cream next to you.

2. smear a chunk of whip cream over the top and sides of the sponge. I guess you know how to do this so I wont elaborate.

3. once it looks okay and masked, it is time to make it look cool.

4. how it was taught to me was use the glazing knife and see it as a landing plane. hold it slightly tilted and slide over the top of the cake to straighten it out.  do the same for the sides. It takes some perfecting.

5. your cake is almost done! softly press some grated almonds to the sides of the cake.

6. get a pastry bag and add some nice little balls on the top of the cake to make it look nice. decorate as wished.

 

now your cake is finished the distortion way!

 

terribly sorry if I am unclear. it is really hard to explain my steps without showing what I do, let alone do it in english. :)

 

Source: Myself!


Edited by Distortion_, 06 February 2013 - 11:25 PM.


#11 Hieros Godhead

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Posted 06 February 2013 - 11:55 PM

hmmm, recipes? I've bloody well forgotten all mine xD But I have the one

 

Royals Super Scrambled Eggs

 

You will need-

 

3-6 Eggs, depending on how many you wish to serve. Note- 6 eggs should serve 2 people

 

Salt and pepper to taste

 

As much milk as you deem fit ( I never measured this, just pour slowly until the color of the eggs turns bright yellow)

 

Grated cheddar cheese (to taste)

 

Ham (About 100-200 grams)

 

Preparation-

 

Crack & empty eggs into a large, deep bowl. Small-sided bowls invariably result in spillage, so if you don't enjoy cleaning, use a bowl that looks a bit big.

 

Whisk until filly mixed, there shouldn't be spare whites or yolk. This results in ugly looking eggs or strange residue.

 

Pour in milk & whisk again until once more it is fully mixed. the eggs should be a pale yellow.

 

Put in salt, pepper & cheese, and whisk again! This time it's hard to tell, so if you can't see the cheese on top, it's most likely gone all the way through.

 

Cut the ham into small squares/strips and mix into the eggs.

 

Prepare a large non-stick pan, but butter it anyway. Have the stove on low heat, and make sure the butter is melted.

 

Pour entire mixture in the pan at once. When the bottom begins to stick, gently begin teasing the eggs towards the center of the pan. Done right, you should see the eggs turn into the desired look within ten minutes.

 

Divide and serve.

 

Prep. time- 5-10 minutes.

 

Cooking time- 10-15 minutes.

 

RoyalInBlue takes no responsibility for food poinsoning possibly caused by this meal. If you don't check the eggs, or other things, it's your bad. I mean, I never had problems but you might. Why are you reading this? Back to your dull lives, fools!


Edited by RoyalInBlue, 08 February 2013 - 05:27 AM.


#12 ǝzɐןb ʍoquıɐɹ

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Posted 07 February 2013 - 12:37 AM

FINALLY! SOMEPLACE TO SHOW MY COOKING!

 

Bowtie Pasta

 

Ingredients:

  • 1/2 a box of ​Bowtie pasta 
  • 1 teaspoon of olive oil
  • 2/3 a cup of cilantro
  • 1/2 cup of butter, softened
  • 1/2 a cup of soy sauce
  • 1/4 a cup of Pine Nuts
  • 1/4 of a cup of chopped white onions

Let's get started!

 

First, get a medium-sized pot and fill it half with water, mix soy sauce and water.

Let water boil, add Pasta. 

 

Get a small pan and cook pine nuts and onions in olive oil until browned. Put on low to keep warm.

Once pasta is done, strain and put in pot. Add Olive oil, cilantro, butter, pine nuts, and oil.

 

Enjoy!

hopefully i did this right.



#13 un_kebecois

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Posted 07 February 2013 - 04:47 PM

Fiddleheads soup

1/3 cup of Long grain Rice, cooked (60g)
460g of Fiddleheads
4 Table Spoons of butter (20g)
1 French Shallot (40g), cut thinly
4 cup of Chicken Stock (1L)
4 Tea Spoons of flaked almonds (5g) (optional)

1. Wash the Fiddleheads, let them soak at least 10 minutes, then blanch them 8 minutes in lots of salted water.

2.In a pan, brown the shallot in the butter for 2 minutes. Add the fiddleheads and cook a minute. Then, add the stock and the rice. Cover and simmer it for 5 minutes. Salt and pepper it if wanted. Turn the soup into a purée with a mixer.

3. Add the almonds and serve.

4. Enjoy

Gives 4 portions
Total time: 20 minutes.
Source: Journal de Montréal


Edited by un_kebecois, 07 February 2013 - 04:48 PM.


#14 un_kebecois

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Posted 07 February 2013 - 07:28 PM

Yakitory Chicken Skewers

8 Chicken thighs, boned and cut into 2,5 cm (1 inch) cubes.
8 Green onions
8 Lemon segments

For the Yakitori sauce:

60ml (1/4 cup) of Saké
80ml (1/3 cup) of Soy sauce
1 Soup Spoon of soft rice wine (Mirin)
1 Soup Spoon of icing sugar

1. Mix all the ingredients of the Yakitori sauce into a pan. When it boils, reduce the fire and let it simmer 10 minutes, uncovered.

2.Pre-heat the oven at 200C (400F)

3. Place a grill over a baking tray and oil it slightly. Put the chicken cubes on it and cook 10 minutes or untill the juice start to drip form the chicken and the chicken start to golden.

4. Take the chicken cubes out of the oven and mix them with the sauce. Put the cubes back onto the grill and cook them a minute on each side, while brushing them with the sauce each time you turn them. Put Aside.

5. Put the entire onions on the same grill. Slightly roast them a minute each sides, then cut them into cubes of 2,5cm (1 inche).

6. Alternate 4 chicken cubes and 3 onion cubeson each skewer.

7. Put the skewers on a grill and finish the cooking in the oven at 280F around 5 minutes while still brushing the chicken with the sauce and moving them often.

8. Put the Skewers on a plate and sprinkle them with sancho or togarahi. Put the lemon segments in the plate.

9. Enjoy

Total time: 20 minutes.
Gives 4 portions
Source: Journal de Montréal
PS: The Sancho, the Togarahi and the Mirin can be found in your local Japanese shops, Asian grocery store and often in the sushi corner of supermarkets.
 


 



#15 Shardz

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Posted 07 February 2013 - 07:38 PM

Poor man's gumbo

1 Finely diced Tururky breast.

2 TSP of Seasned salt, and garlic salt

1-4 packages of Top ramen, Particularily Oriental, 

1 Egg white (Optional)

 

get out a pan, and fill it with 6 and a half cups of water, then add the ramen. 

Cook the ramen until It is nice and floppy, or until the way you like it. 

after thats done, add the turkey and seasoning, 

Mix until you see no spice clumps, and Bam! You got My  Poor mans gumbo

Serves: How many ramen packets you add.

Time: 20 to 15 minutes 



#16 un_kebecois

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Posted 08 February 2013 - 03:30 AM

Fennel au Parmesan

2 Fennels (700g)
1/4 cup of butter (55g)
4 Soup Spoons of Parmigiano, grated (12g)
Salt and Pepper, as you wish.

1. Remove the leaf stalks from the Fennels. Cut the bulbs into segments.

2. Fill a pan of water and put the Fennels in. Add a pinch of Salt. Cook untill the Fennel is tenderized, but still Al Dente, 5 minutes. Drain the slices.

3. Melt the butter into a frying pan at high fire, but without burning it. Add the Fennel. Turn them often to golden them on both sides 5 minutes total. Grate them and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes.
Source: Journal de Montréal


#17 Verdana

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Posted 08 February 2013 - 11:17 AM

Fiddleheads soup

Wow, I didn't even know fiddleheads were a thing.

 

Grate them and serve.
Does this mean put the grated parmesan on the fennel while it is in the pan? Or grate the fennel?


#18 un_kebecois

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Posted 08 February 2013 - 03:31 PM

Wow, I didn't even know fiddleheads were a thing.

 

Does this mean put the grated parmesan on the fennel while it is in the pan? Or grate the fennel?

Welp, I knew they exist, sinc eI do believe I saw some wild plant growing out in the wild when I was young, but I believed it was just like wild grass, and actually not edible. Guess I was wrong.

Also, that means you put the Parmesan on the Fennels. Sorry if it was kind of unclear, it was one of my first translated receipes, so it's not a top-notch translation. The later ones are better.



#19 Shardz

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Posted 08 February 2013 - 04:53 PM

Welp, I knew they exist, sinc eI do believe I saw some wild plant growing out in the wild when I was young, but I believed it was just like wild grass, and actually not edible. Guess I was wrong.

Also, that means you put the Parmesan on the Fennels. Sorry if it was kind of unclear, it was one of my first translated receipes, so it's not a top-notch translation. The later ones are better.

Have you tried my Poor mans gumbo? its pretty good



#20 un_kebecois

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Posted 08 February 2013 - 05:25 PM

Have you tried my Poor mans gumbo? its pretty good

Not yes, unfortunately. However, be sure that as soon as I try it, I'll let you know how it was.



#21 un_kebecois

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Posted 10 February 2013 - 04:33 AM

Tartare sauce and lemon Zests Salmon Burger

For the Burgers:
4 burger breads
600g of salmon steaks
1 chive
1 lemon
1 egg
30g of Panko
1 handful of Mesclun

For the tartare sauce:
100g of Mayonnaise
6 pickles
1 table spoon of Cappers
2 Tarragon branches

For The Mesclun salad:
4 handfuls of Mesclun
1/2 english cucumber
1 tea spoon of Dijon Mustard
60ml of Olive Oil
Vegetable Oil
Salt and pepper.

1. Pre-heat the oven at 400F

2. Cut thinly the Tarragon, the cappers and the pickles. Slice thinly the cucumber. Zest the lemon and extract the juice.

3. Cut thinly the chive with a mixer. Add the salmon and roughtly mince it. Add the egg, the zests, salt and pepper and mix them. Make 4 flatened meatballs, then put them in the Panko uniformely. Brown them in an antiadhesive frying pan with a string of olive oil. Put them ont a cooking plate inside the oven and cook them 6 to 8 minutes. Cut the burger breads in halves and grill them in the over for some time.

4. Mix all the ingredients for the tartare sauce with a string of lemon juice and verify the seasoning.

5. Mix the remaining lemon juice, the mustard, the salt, the pepper and the olive oil to make the French Dressing (HON HON HON!). Mix the cucumber slices with the Mesclun and add the dressing lastly.

6. Put the lower half of the bread in a plate. Then put the meatball, the tartare sauce, some Mesclun leaves and the other bread half. Serve with the Mesclum Salad.

7. Enjoy.

Gives 4 portions.
Total time: 30 minutes.
Source: Journal de Montréal.
 


 



#22 un_kebecois

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Posted 11 February 2013 - 07:39 AM

Fale soup, "Caldo Verde" Style

2 Potatoes (400g), peeled and cut in pieces.
1/2 Onion (100g), Cut thinly
1 garlic clover, cut thinly
2 1/2 cups of Fale (200g), sliced thinly
2 tea spoons (10ml) of Olive Oil
1 Chorizos sausage (100g)
3 cups of chicken stock (750ml)
Salt and Pepper

1. Cook the oil into a pan at medium heat. Brown the onion and the garlic until they become tender, 4 minutes. Add Half of the diced Chorizo sausage and the potatoes and cook them 5 minutes while stirring it time to time. Add some salt and pepper. Add the heated stock and 2 cups of water. Cook uncovered untill the potatoes become tender, 15 minutes.

2. Reduce the soup into purée in the mixer. Put the soup back into the pan and heat it at maximum heat. add the Fale, cut in thinly slices, and cook 3 to 5 minutes. Verify the seasoning, distribute the soup equaly and add the rest of the fale, cut into slices.

3. Serve with French bread.

4. Enjoy.

Gives 4 portions.
Total time: 35 minutes.
Source: www.soscuisine.com (Via Journal de Montréal)


#23 un_kebecois

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Posted 12 February 2013 - 10:34 AM

Nepalese soup

225g (1/2 pound) of New Potatoes
2 Green peppers, sliced thinly
1 Soup spoon of grinded turmeric
60g (1/2 cup) of Sesame seeds
The juice of a fresh squeezed lemon
15g (1/2 cup) of fresh coriander, cut
125ml (1/2 cup) of water
Salt and pepper
3 Soup spoons of Olive oil
1 Jalapeno pepper, sliced thinly
1 Soup spoon of cumin seeds.

1. Cook the potatoes entirely untill they offer some resistance in their centers. Quickly cool them with cold water and cut them into slices.

2. In a big bowl, mix the potatoes, the turmeric, the sesame seeds, the lemon juice, the coriander and the water. Salt and pepper it.

3. In a frying pan, heat the olive oil and brown the peppers, and the cumin at meduim-high heat.

4. Add the potatoes, mix well and serve

5. Enjoy. *Fun Fact: Anti-cancer receipe! :D*

Gives 4 portions
Total time: 40 minutes
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

Edited by un_kebecois, 13 February 2013 - 01:17 PM.


#24 un_kebecois

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Posted 12 February 2013 - 03:57 PM

Curry Roasted Cauliflower


2 tea spoons of coriander grains, ground (2g)
1/2 cup of Olive Oil (125ml)
1/3 cup of Wine vinegar (85ml)
3 tea spoons of of Carry powder (10g)
2 tea spoons of Paprika
1/4 tea spoon of Cayenne pepper (1g)(optional)
Salt and Pepper, As you wish
1 Cauliflower, cut into equal bunches (1kg)
1 onion, cut into segments (200g)
3 Soup spoons of fresh coriander, cut (5g)(Optional)

1.Pre-heat the oven at 450F

2.Put the first 6 ingredients into a bowl. Put salt and Pepper and mix well.

3. Cut the cauliflower in equal bunches. Peel the onion, cut it into segments, then separate the layers. Put the vegetables into the bowl with the dressing and toss them well, so the vegetables are full of dressing. Place them on a plate that goes into the oven.

4. Cook the vegetables untill they're brown and tendrized, BUT STILL CRUNCHY, for 30 minutes.

5. Serve hot or at the romm temperature. If wanted, garnish them with cut coriander leaves.

6. Enjoy


Gives 4 portions.
Total time: 45 minutes.
Source: Journal de Montréal


#25 Verdana

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Posted 12 February 2013 - 04:07 PM

(1): Pommes de terre grelots. I couldn't find a proper translation for them. Here's some pictures of what they look like: THANKS GOOGLE!

 

Those are called New Potatoes. (but that phrase is also sometimes translated as Fingerling Potatos)



#26 Shardz

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Posted 12 February 2013 - 06:51 PM

(Has anyone Tried my recipie?)



#27 Golfmann

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Posted 12 February 2013 - 07:42 PM

If anyone has a recipe for Die Schwartzwalder kirschtorte ( Black Forest Cherry Cake (Germany)), I would love you forever.



#28 Distortion_

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Posted 12 February 2013 - 09:34 PM

hmm, Verdana, I finally got around to using your recipe for chili cooking for the family this evening. Only I made the tomato purée myself with some tomato's. makes them taste all the more fresh in my opinion. Family thought it was great! They love con carne any way but hey. it's a thing right? :) not sure how many other recipes I will use around here. Don't normally cook much of these outside the restaurant.



#29 un_kebecois

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Posted 12 February 2013 - 11:07 PM

Those are called New Potatoes. (but that phrase is also sometimes translated as Fingerling Potatos)

Thanks Verdana. I was searching everywhere and couldn't find any translation.

 

Hazel nuts, Oranges and chicory salad



1 Boston Lettuce (160g)
2 Chicory (360g)
3 Oranges (550g)
1/4 cup of Extra virgin Olive oil (65ml)
2 Soup spoons of Lemon juice (30ml)
1 table spoon of entire Mustard seeds (5ml)
Salt and Pepper, at will
1/4 cup of Hazel nuts/ Filberts (25g)
3 soup spoons of dried cannberries (20g)

1. Rince and dry the Lettuce and the chicory. Leave the Lettuce leaves entire and place them into individual plates. Cut the chicory crosswise and put them on the lettuce leaves.

2.Peel the oranges with a well sharp knife (DUH), remove the white membrane and keep the juice. Cut the oranges in slices and put them in the plates individually.

3. Put the Olive oil in a little bowl with the lemon juice and the kept Orange juice. Add the mustard. Beat with a fork untill the dressing is well emulsified. Put the salt and the Pepper. Decorate the plates with Dried cannberries and Hazel nuts and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes
Source: www.soscuisine.com (via Journal de Montréal)



#30 un_kebecois

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Posted 13 February 2013 - 12:20 PM

Fast Berries Sorbet



2 1/2 cups of deep-frozen little fruits mix (300g)
2 table spoons of lemon juice (10ml)
1/3 cup of icing sugar, in powder (45g)
1 egg white

1. In a mixer's cup, place the deep-frozen fruits, the lemon juice and the icing sugar. Mix at maximum speed. While the mixer still running, put the egg white and continue to mix untill it gets homogeneous.

2. Put into a hermetic container, cover and keep in the freezer at least 1 hour before serving.

3. Decorate with some little fruits and serve

4. Enjoy.

Gives 4 portions
Total time: 1h15
Source: www.soscuisine.com (via Journal de Montréal)



#31 un_kebecois

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Posted 13 February 2013 - 06:45 PM

Squash and leak soup



1/2 Butternut squash (500g)
1 leek, Only the whites and light green parts. (300g)
1 garlic clover, cut thinly
1 soup spoon of butter (14g)
3 cup of chicken stock (750ml)
Salt and Pepper at will

1. Pre-heat the oven at 375F

2. Cut the squash in half in lenght, remove the seeds and put them aside. Place the halves on a plate, the cut side facing the plate, and cook untill tenderness.

ALTERNATIVE METHOD.

Cook each half alone in the microwave. Cover them with plastic wrap, but let an end uncovered. Cook at high intensity for about 8 minutes by half-squash.

Let the halves cool down and cut the flesh of them in 1,5cm cubes.

3. Place the seeds on an oven plate, add a little oil and salt and mix. Cook untill they brown while tossing them from time to time for about 20 minutes.

4. Meanwhile, in a pan, brown the leek and the garlic 5 minutes in the butter. Add the squash cubes and cook 2 more minutes while shaking them. Add the stock. Boil it, reduce the heat and let it stew 20 minutes uncovered. Reduce it to a soup with a culinar robot. Serve it in bowls, and add the browned seeds.

5. Enjoy

Gives 4 portions.
Total time: 1h 20minutes
80 calories/portions.
Source: Journal de Montréal



#32 Golfmann

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Posted 13 February 2013 - 06:48 PM

Where can one find leeks? I don't believe my grocery store carries them nor at the local farmers' market.



#33 un_kebecois

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Posted 13 February 2013 - 06:53 PM

Where can one find leeks? I don't believe my grocery store carries them nor at the local farmers' market.

Welp, you should check them out before saying this. Any store that specialise in Vegetables should have some for you. Hell, I bet I can find some Leek even at Loblaw's!


Edited by un_kebecois, 13 February 2013 - 06:53 PM.


#34 un_kebecois

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Posted 14 February 2013 - 01:36 PM

Watercress soup




2 Watercress bunches (300g)
2 Onions, roughly cut (400g)
2 Potatoes, cut into pieces and peeled (400g)
2 soup spoons of Butter
2 cups of Chicken stock (500ml)
2 cup of 2% Milk (500ml)
Salt and Pepper, at will.

1. Carefully wash the watercress without soaking it to remove sand and/or dirt. Cut into pieces, while keeping some stems for decoration.

2. Make the butter melt in a pan at medium heat, brown the onion for about 3 minutes, then add de potatoes cubes and the watercress. Cook 4 minutes while tossing it carefully. Add the stock and the milk, boil it, then lower the heat, cover and let it stew for about 15 minutes, untill the vegetables are cooked. Reduce to a soup with the culinar robot untill smooth consistency. Verify the seasonning, then serve.

3. Enjoy.

Gives 6 portions.
Total time: 30 minutes.
150 calories/portion
Source: Journal de Montréal



#35 un_kebecois

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Posted 15 February 2013 - 07:55 PM

Grapefruit and fresh mint Cocktail



2 big Grapefruits
1 bunch of fresh Mint
4 Soup spoons of sugar
4 Orange slices


1. With a sharp knife, peel the grapefruits bared over a big bowl. Be sure to remove the peel and the white flesh which sticks to the fruits.

2. Cut the grapefruits into segments and put them into the bowl with their juices.

3. Roughtly cut the Mint leaves and add them to the grapefruits. Cover and let it soak for about an hour into the fridge.

4. Dip the rim of 4 bowl OR 4 glasses in some grapefruit juice and then in the sugar.

5. Serve the Grapefruits segments in the froasted bowl/glasses and decorate each portion with an Orange slice. Serve very cool.

6. Enjoy

Total time: 15 minutes
Gives 4 portions
Difficulty: Easy
**Anti-cancer receipe! :D**
Created by Philippe Castel, Health Chief 2004, elected by his peers.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)


Edited by un_kebecois, 15 February 2013 - 07:56 PM.


#36 un_kebecois

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Posted 17 February 2013 - 05:27 AM

Blueberry and Bran pound cake



3/4 cup of Sugar (200g)
3/4 cup of Olive Oil (175ml)
2 Eggs
2/3 cup of Flour (100g)
1 and 1/4 cup of Bran (100g)
2 cups of Blueberries (300g)

1. In a bowl, whip the sugar and the olive oil.

2. Add the eggs, one at the time.

3. Add the flour and the bran and mix well.

4. Add the blueberries and stirr smoothly.

5. Put the mix into a 23X13 cm (9X5 inches) bred pan, already buttered and floured.

6. Cook in the oven at 190C (375F) for about 35 to 40 minutes.

7. Let it cool down at least 10 minutes before removing it from the pan.

8. Enjoy.


Gives 1 loaf.
Total time: 1h 15 minutes.
Difficulty: Medium.
**Anti-Cancer receipe! :D**
Created by Philippe Castel, Health Chief 2004, elected by his peers.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

 


 



#37 un_kebecois

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Posted 18 February 2013 - 06:21 PM

Celeriac Mayonnaise-type dressing



4 Garlic clovers, pressed OR cut thinly
1/4 cup of Mayonnaise (65ml)
4 tea spoons of Dijon Mustard
1/4 of Olive Oil (65ml)
3 soup spoons of Leom Juice (45ml)
1 Celeriac of 650g, peeled and grated (About 5 cups)
Salt and Pepper.

1. Prepare the dressing directly into a serving bowl: Put the garlic, the mayonnaise, the mustard, the oil and the lemon juice. Add Salt and pepper. Mix well.

2. Peel and grate the Celeriac at the end, because it will blacken quickly when it's grated. Toss the dressing well. Verify the seasoning and serve.

3. Enjoy

Gives 4 portions
300 Calories/portion
Total time: 10 minutes.
Source: Journal de Montréal

 


 



#38 un_kebecois

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Posted 19 February 2013 - 01:43 PM

Herbs Quinoa Tabbouleh (Starter dish)



2 Table spoons of Red whine Vinegar
1 string of Olive Oil (30ml)
2 cups of cooked Quinoa
1/2 cup of cherry tomatoes, cut into slices
1/4 cup of Currants
1 French Shallot, cut thinly
1 Celery branch, cut
1 table spoon of fresh parsley, cut
1 table spoon of Tarragon, cut
1 table spoon of fresh chive, cut
2 table spoons of grilled flaked almonds.
1/2 tea spoon of Salt
Pepper

1. In a bowl, Make the dressing by whipping the Vinegar, the Olive Oil, the Salt and the Pepper together.

2. Put the rest of the ingredients into it.

3. Put it into the fridge 30 before serving, to mix the flavours well.

4. Enjoy

*Receipe with low butter, cream and salt! :D*
Gives 6 portions
Total time: 50 Minutes
Created by: Chef Jérôme Ferrer
Source: "100 recettes pour toi mon coeur" (Via Journal de Montréal)



#39 un_kebecois

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Posted 20 February 2013 - 12:32 PM

Little fruits tofy cream



400g of soft/silky tofy
1 2/3 cup of deep-frozen little fruits mixes (200g)
2 tea spoons of Vanilla Essence
3 soup spoons of Honey (65g)
1/4 cup of Lemon Juice (65ml)
4 soup spoons of Coconuts flakes. (12g)(Optionnal)

1. Put the Tofu in the mixer and whisk it at high speed for about 1 minute, untill creamy consistency.

2. Add the fruits and mix well. Add the Vanilla, the Honey and the Lemon Juice. Mix well. Pour it into individual glasses and refrigerate 1 hour before serving.

3. Decorate each glass with Coconuts flakes, if desired, then serve.

4. Enjoy

Give 4 portions
Total time: 1h 15 minutes
150 calories/ portion
Source: www.SOScuisine.com (via Journal de Montréal)



#40 un_kebecois

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Posted 21 February 2013 - 09:02 AM

Scallop ceviche



16 Medium Scallops, cut into about 1cm dices.(500g)
1/2 Red Onion, cut thinly (80g)
12 mini-tomatoes, cut into halves (110g)
1/4 cup of Lime juice (65ml)
1/2 Dry Red Pepper, cut thinly
4 soup spoons of fresh Coriander, cut thinly (10g)
Salt and Pepper, as desired

1. Mix well the firsts 5 ingredients.

2. Let it rest 15 minutes to room temperature,

OR

up to 2 hours in the fridge.

3. Verify the seasoning, ornate with Coriander and serve into transparent bowls.

4. Enjoy.

Gives 4 portions
Total time: 25 minutes
100 calories/portion
Source: www.SOScuisine.com (Via Journal de Montréal)

 


 



#41 un_kebecois

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Posted 21 February 2013 - 09:33 PM

Fast Macaroons Semifreddo



1 cup of whipped cream 35% (250ml)
1/4 cup of icing sugar in powder (35g)
1/4 tea spoon of Vanilla Essence
1/2 soup spoon of Rum
4 Amaretti (Little dry almonds macaroons) (12g)
1 egg white
2/3 cup of little fruits (90g)
6 Paper muffins molds

1. Prepare a muffin plate and put the molds in place.

2. In a bowl, whip the cream untill somewhat ferm constistancy. Add the sugar, the vanilla and the rum. Continue to whip untill ferm constistancy. Grind thinly the macaroons and add them to the mix.

3. In another bowl, whip up egg white, then add it carefully to the mix, while folding it with a spatula. Share the mix equally between the molds. Cover the muffin plate with plastic wrap, and cover with an aluminium sheet. Refrigerate into the freezer for 2 hours or a complete night.

4 When serving, turn the desserts out of their molds and decorate them with the little fruits. Leave them at ambiant temperature 15 minutes before serving.

5. Enjoy.

Gives 6 portions.
180 Calories/portion
Total time: 2h 15 minutes
Source: Journal de Montréal

 


 



#42 un_kebecois

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Posted 22 February 2013 - 04:46 PM

Happy baby spinach salad



For the Dressing:

1/2 cup of Mayonnaise
2 table spoons of Wine Vinegar OR Apple Vinegar
1/4 cup of Milk
1/3 of Sugar
2 table spoons of Poppy-Seeds

For the Salad:

Baby Spinachs
1 Little basket of Strawberries
1 Red Onion, cut into thin slivers.
White Almonds cut.

1. Put every ingredients of the dressing in a bowl and mix. Put every ingredients of the salad in a big bowl and toss. Put the dressing on the salad.

2. Enjoy

Source: Gabrielle Rocheleau (Via Le Mouton Noir)

 


 



#43 Golfmann

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Posted 22 February 2013 - 04:47 PM

Oh man. I want to try all of these so badly...

 

This is one of my favorite threads.



#44 un_kebecois

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Posted 25 February 2013 - 04:23 PM

Oh man. I want to try all of these so badly...

 

This is one of my favorite threads.

Well thank you there Golfmann. That's the purpose of this thread, and I'm glad that you enjoy it.

 

Parsley and Parmesan Mussels



2 pounds of Mussels, rinced and drained. (900g)
3 soup spoons of Olive Oil (45ml)
4 soup spoons of Parmigiano cheese, grated (10g)
3 soup spoons of Garlic and Parsley Stock (45ml)
Salt and Pepper

1. Put the Mussels into a pan with 3 soup spoons of water (more or less). Cover and cook at medium fire untill the mussles opens, usually 6 minutes.

2. In between, in a little bowl, mix well the Olive Oil, the grated Cheese the Garlic and Parsley Stock and a pinch of pepper.

3. Remove the mussels from the pan using a hole spoon and scraps the still closed ones. Open the valves, elimninate those who aren't stuck at the molluscs and let them in their inferior valves. With a spoon, put some Parsley Mix onto each mussel.

4. Put the mussels on a plate and put it into the oven, under the grill, for about 3 minutes, untill the mussels are very hot. Serves.

5. Enjoy


Gives 4 portions.
Total time: 25 Minutes.
Gives 260 Calories/ portion
Source: Journal de Montréal



#45 un_kebecois

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Posted 26 February 2013 - 05:17 PM

Home-Made Popcorn



1 tea spoon of Extra virgin Olive Oil (5ml)
1/4 cup of Popcorn corn seeds (50g)
2 tea spoons of Herbes de Provence (1,5g)
Salt

1: Put the Oil and some Salt into a big bowl (6 cups)that goes to the microwave. Add the seeds and shake it well to coat them well.

2: Cover the bowl with a cover that goes to the microwave with small holes on it OR a parchment paper with little holes. Put the bowl into the microwave at High heat for 3 or 4 minutes, or untill the popping sounds begins to slow down at the rate of 1 or 2 seconds between each popping sound. The time depends of the power of the microwave and how big the bowl is. It can takes you severals tries before finding the perfect time.

3: Get the bowl out of the microwave with care, because it will be hot. Sprinkles with the Herbs and serve.

4: Enjoy


Total time: 5 minutes
Gives 2 portions
110 calories/ portions
Source: Journal de Montréal



#46 un_kebecois

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Posted 26 February 2013 - 09:22 PM

Sage and Butter Raviolis



550g of Raviolis
1/4 cup of Butter (55g)
40 Leaves of fresh Sage
4 soup spoons of grated Parmigiano
Salt and Pepper

1: Cook the Raviolis into a big pot filled with salted boiling water.

2: In-between, melt the Butter at low heat into a pan. Add the Sage and let it brew a few minutes to put sent in the Butter, watching out to not burn it.

3: When the Raviolis are ready, meaning they are Al Dente, put them out of the water with a skimmer, put them into a colander, then put them back into the pot. Add the Sage-filled Butter, the grated Parmigiano and some pepper.

4: Mix smoothly to coat the Raviolis well and serve immediately.

5: Enjoy


Total Time: 15 minutes.
Gives 4 portions.
480 Calories/portion
Source: Journal de Montréal.

 


 



#47 un_kebecois

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Posted 27 February 2013 - 04:10 PM

Shrimps-filled Avocados



1/3 cup of Mayonnaise (85ml)
1 soup spoon of Ketchup (15ml)
1/4 table spoon of Tabasco
1 soup spoon of Cognac OR Brandy (Optional)
28 little shrimps, cooked (150g)
2 Avocados (340g)
1 soup spoon of fresh parsley, cut (5g)(Optional)
Salt and Pepper


1. In a bowl, Mix the Mayonnaise, the Tabasco, A little pinch of Salt and the Cognac (Again, optional). Add the shrimps and mix carefully.

2. Cut the avocados lenghtwise and remove the stone. Remove the skin, while making sure to not damage the halves and put them in individual plates. For a better stability, you can remove, with a knife, a few millimeters of the rounded side of the avocados.

3. Put the seasonned shrimps in the avocados halves, then some pepper and the parsley (optional) and serve.

4. Enjoy.


Gives 4 portions
Total time: 15 minutes
250 calories/portion
Source: Journal de Montréal
 



#48 catopia26

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Posted 27 February 2013 - 07:17 PM

Since I became old enough to be capable of cooking a good full meal last year, my mother has basically stopped cooking because she hates doing it. Thus, I cook a lot and even made thanksgiving dinner last year.

 

Apple Nut Muffins Recipe:

 

1 egg

3/4 cup milk

1/2 cup vegetable oil

2 cups all purpose or whole wheat flower

1/3 cup granulated sugar

1/4 cup brown sugar

1/4 chopped nuts*

3 teaspoons baking powder

1 teaspoon salt

1 medium pared and chopped apple

1/2 teaspoon cinnamon

 

Heat oven to 400 degrees. Grease the bottom of your muffin baking tray cups. Beat egg, stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 of the way full. Bake until golden brown for about 20 minutes, immediately remove from pan. Makes 1 dozen muffins.

 

*These can easily be omitted if you are allergic. It will not mess up the recipe.


Edited by catopia26, 27 February 2013 - 07:29 PM.


#49 un_kebecois

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Posted 27 February 2013 - 07:32 PM

Since I became old enough to be capable of cooking a good full meal last year, my mother has basically stopped cooking because she hates doing it. Thus, I cook a lot and even made thanksgiving dinner last year.

 

I hope you'll find plenty of new things to try!

 

Cannberries Savoury Pie



1/3 cup of Non-salted Butter(80g)
2/3 cup of Soft Brown Sugar (130g)
1/3 cup of white Flour (All-purpose)(45g)
2/3 cup of Oatmeals (For Gruel)(60g)
3 1/2 soup spoons of Grenoble walnuts, cut (22g)(Optional)
2 Cups of Fresh OR Deep-Frozen Cannberries (200g)
4 Scoops of Vanilla Ice Cream (250ml) (Optional)

1. Pre-heat the oven at 350F/175C. Butter up an Oven plate with a diameter of at least 18cm.

2. In a bowl, Mix the Brown Sugar, the Flour, the Oatmeals, the butter and the walnuts (Again, optional) to make a grainy pastry. Press half of the mix into the plate. Put the canberries, spoon by spoon, on the mix and spread them in an equal layer. Cover them with the rest of the mix.

3. Cook in the center of the Oven untill the fruits are tender and the crust golden, from 35 to 40 minutes. Pull the Savoury pie out of the oven and let it rest at least 30 minutes before serving it with Vanilla ice cream, if desired.

4. Enjoy.


Gives 4 portions
Total time: 45 minutes
380 Calories/Portion
Source: Journal de Montréal.



#50 MikeWalker11

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Posted 27 February 2013 - 08:19 PM

bacon, sausage, cheese and beef sarnie (cheese optional)

 

i think you can work it out.



#51 un_kebecois

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Posted 28 February 2013 - 08:11 PM

bacon, sausage, cheese and beef sarnie (cheese optional)

 

i think you can work it out.

I'm pretty sure we will.

 

Sesame, Vegetables and Miso pastas



600g of Pastas of your choice, cooked (3 cups)
80ml of Olive Oil (1/3 cup)
150g of little bunches of Broccoli (2/3 cup)
200g of Shrooms, cut thinly (2 cups)
70g of Carrots, cut in thin slices (1/3 cup)
125ml of Strong Chicken Stock (1/2 cup)
2 soup spoons of undiluted Miso
1 tea spoon of fresh Ginger, grated
150g of ripe Tomatoes, diced (1 cup)
120g of green courgettes, diced (2/3 cup)
2 green Onions, cut thinly
3 tea spoons of sesame grains, grilled
4 soup spoons of fresh Coriander, cut
4 tea spoons of Flaxseeds, ground

1. Heat the Olive Oil in a pan. Cook the Broccoli, the Shrooms and the Carrots at Medium-High heat.

2. Add the Stock and the Miso. Heat the mix. Add the Pastas, the Ginger, the Tomatoes, the Courgettes, the Onions and the Sesame seeds. Let it stew smoothly untill nearly complete evaporation of the liquid.

3. Add the Flaxseeds and the Coriander, rectify the seasoning and serve

4. Enjoy


Gives 4 portions
Total time: 30 minutes
Medium difficulty
Anti-cancer receipe
Created by: Benoît Dussault, Teacher at the École Hôtelière de la Capitale,in Québec City.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)



#52 un_kebecois

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Posted 01 March 2013 - 06:26 PM

Creamy poached Figs.



2 3/4 cups of Tea (700ml)
20 dried Figs
2/3 of Whipping Cream 35% (170ml)
2/3 of Mascarpone Cheese (130g)
Sugar (as you wish)

1. Prepare a somewhat strong Tea, sieves it, pour it into a pan and soak the Figs into it at least 1 hour, preferably 1 night long.

2. Put the pan on the oven, bring the tea to a boil, lower the heat, cover and let it stew for about 10 minutes. Takes the Figs out and put them aside. Bring the liquid to a boil again and reduce it for about a ten minutes untill the liquid become a cordial.

3. In a bowl, whip the cream with an electric whisk. Add the Mascarpone with a spatula. Add much Sugar as you want(The Figs are already sweet enough)

4. Put the mild or cold Figs equally in the cups, while alterning the figs with a spoonful of Mascarpone cream. Coat with the cordial, then serve.

5. Enjoy


Gives 4 portions
Total time: 30 minutes + Soak of the Figs
410 Calories/portion
Source: Journal de Montréal



#53 un_kebecois

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Posted 03 March 2013 - 06:43 AM

Black Butter Skate

4 Skate wings of 1kg, whitout skin
1/2 cup of Wine Vinegar (125ml)
9 fresh Sage leaves
Salt and Pepper
1/2 cup of Butter (110g)
1/4 cup of capers (40g)

1. Pre-heat the oven at the minimal temperature to keep the Stake hot untill you serve it.

2. Wash the Skate in water with a soup spoon of vinegar to remove the natural ammoniac of the Skate. Dry it well, then put it into a pot. Cover it with cold Water and 2 soup spoons of Vinegar and the Sage leaves. Salt it, then bring it to a boil while checking it, then lower to low heat and stew it uncovered for about 12 minutes. (It is very important that the water only starts to come to a boil to not damage the fish's flesh.) Verify the cooking by poking the Skate with a needle: The juices that will come out of it MUST be colorless. Get the Skate out of the pot, put it on a plate, cover and put it aside to heat in the oven.

3. Melt the Butter to somewhat High heat untill it browns, (A little more brown than the Hazelnut color), without blackening it, because, if overcooked, it will become indigestible. Add the rest of the Vinegar and the Capers. Put it again on the heat and boil it quickly. Pour that sauce on the Skate and serves it without waiting.

4. Enjoy.

Gives 4 portions.
Total time: 30 minutes.
250 Calories/Portion
Source: Journal de Montréal

 


 



#54 un_kebecois

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Posted 04 March 2013 - 06:17 AM

Blue Cheese Green Apples and Chicory Salad



2 Endives of 360g
2 Granny Smith green Apples of 360g
1/3 cup of Classical Dressing (85ml)
80g of Blue Cheese, crumbled
2/3 cup of Grenoble Walnuts (65g)
Salt and Pepper


1. Cut the endives into julienne and put them into a salad bowl. Cut thinly the apples and add them to the chicory.

2. Pour the Classical Dressing on it, salt and pepper it and toss it. Crumble the Blue Cheese on the salad, add the Grenoble Walnuts and serve immediately.

3. Enjoy


Gives 4 portions
Total time: 15 minutes
320 Calories/portion
Source: Journal de Montréal



#55 un_kebecois

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Posted 04 March 2013 - 06:21 PM

Mexican Breakfast Sandwich

2 or 3 eggs
Butter
1 Well Riped Avocado
A string of Olive Oil
Some Lemon Juice Drops
Salt and Pepper
1 Bagel or 1 Ciabbata, cut into halves
Mexican Salsa of the neariest grocery store (Sweet, Mild or Hot, it's your choice)
Sour Cream (Optional)
Grated Cheddar



1. Whisks the Eggs into a small bowl.

2. Melt some Butter into an antihadesive pan and cook the Scrambled Eggs until wanted consistence. Take them out of the heat and put them aside.

3. In a little bowl, mash the Avocado with a fork. Add the String of Olive Oil and some Lemon Juice Drops if desired, then the Salt and Pepper and put it aside.

4. Grill the bread in a toaster. Put the Salsa on one half, and the Sour Cream on the other. On one of the halves, put the Scrambled Eggs, the Grated Cheddar and the Avocado purée.

5. Close the sandwich, and it's done!

6. Enjoy.

Gives 1 portion
Total time: 10 minutes
Created by: Guy A. Lepage, Comedian, Actor and Host.
Source: "Les Matins gourmands du Club des Petits-Déjeuners" De L'Homme Editions (Via Journal de Montréal)



#56 FaffleMaster

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Posted 04 March 2013 - 11:18 PM

Alrighty Tighty, wanna know how to make your vegetables nice and tasty in 15 minutes and under?

 

Faffle Master's Vegetable Mix!

(For this recipe, you can use whatever hell vegetables you want. My favorite mix is broccoli, cauliflower, and squash.

 

 

 

1. If needed, chop your vegetables into circles about an inch or so thick.

 

2. Heat up a medium size frying pan, and drizzle a bit of extra virgin olive oil onto it (I recommend something from Trader Joe's or Whole Foods.)

 

3. When it's hot enough, pour all the vegetables onto the pan, and let them sit for a bit. Check on them using prongs or something.

 

4. Add salt while cooking every now and again to give it some flavor (Mortons Sea Salt is recommended, but table salt also works.)

 

5. Add more oil and salt when you deem necessary.

 

6. After a few minutes, the vegetables should look browned! That means they are ready to serve!

 

 

 

And how about another recipe?

 

Faffle Master's Cooked Apples

 

 1. Take two big ol' oranges. Then take a smallish bowl.

2. Squeeze the oranges into the bowl.

3. Cut up about 2-3 apples into squares (Basically, cut it in half, cut it in half again so it looks like you can cut it into slices, than cut it the other way.) (2 apples serves about 2-3 people.)

4. Soak the apples in the orange juice.

5. Heat up a medium to large size pan with olive oil.

6. Place the apples onto the the pan and let it cook. They brown fairly quickly, so keep an eye on them.

7. After they brown, serve them! If you are serving these for dessert, try putting a little cinnamon on them!

 

Hope you guys like these XD



#57 Haxorizer145

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Posted 05 March 2013 - 12:16 AM

Alrighty Tighty, wanna know how to make your vegetables nice and tasty in 15 minutes and under?
 
Faffle Master's Vegetable Mix!
(For this recipe, you can use whatever hell vegetables you want. My favorite mix is broccoli, cauliflower, and squash.
 
 
 
1. If needed, chop your vegetables into circles about an inch or so thick.
 
2. Heat up a medium size frying pan, and drizzle a bit of extra virgin olive oil onto it (I recommend something from Trader Joe's or Whole Foods.)
 
3. When it's hot enough, pour all the vegetables onto the pan, and let them sit for a bit. Check on them using prongs or something.
 
4. Add salt while cooking every now and again to give it some flavor (Mortons Sea Salt is recommended, but table salt also works.)
 
5. Add more oil and salt when you deem necessary.
 
6. After a few minutes, the vegetables should look browned! That means they are ready to serve!
 
 
 
And how about another recipe?
 
Faffle Master's Cooked Apples
 
 1. Take two big ol' oranges. Then take a smallish bowl.
2. Squeeze the oranges into the bowl.
3. Cut up about 2-3 apples into squares (Basically, cut it in half, cut it in half again so it looks like you can cut it into slices, than cut it the other way.) (2 apples serves about 2-3 people.)
4. Soak the apples in the orange juice.
5. Heat up a medium to large size pan with olive oil.
6. Place the apples onto the the pan and let it cook. They brown fairly quickly, so keep an eye on them.
7. After they brown, serve them! If you are serving these for dessert, try putting a little cinnamon on them!
 
Hope you guys like these XD

is it bad that my apples are on fire?

#58 catopia26

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Posted 05 March 2013 - 12:29 AM

is it bad that my apples are on fire?

You might want to have a doctor look at that. o_e



#59 FaffleMaster

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Posted 05 March 2013 - 01:00 AM

is it bad that my apples are on fire?

 

 

Probably.



#60 Hieros Godhead

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Posted 05 March 2013 - 01:08 AM

Faffle Master's Cooked Apples

 

 1. Take two big ol' oranges. Then take a smallish bowl.

2. Squeeze the oranges into the bowl.

3. Cut up about 2-3 apples into squares (Basically, cut it in half, cut it in half again so it looks like you can cut it into slices, than cut it the other way.) (2 apples serves about 2-3 people.)

4. Soak the apples in the orange juice.

5. Heat up a medium to large size pan with olive oil.

6. Place the apples onto the the pan and let it cook. They brown fairly quickly, so keep an eye on them.

7. After they brown, serve them! If you are serving these for dessert, try putting a little cinnamon on them!

 

Hope you guys like these XD

Oh my, definitely gotta try this one.



#61 FaffleMaster

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Posted 05 March 2013 - 01:13 AM

They are crazy good! I served them at Thanksgiving once and they were gone in like, a second.



#62 FaffleMaster

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Posted 05 March 2013 - 01:35 AM

Here's a recipe I love from my Chocolate Cookbook. 

 

Just a warning, these recipes do take time, and skill with chocolate.

 

Simple Chocolate Cake

Serves 6-8

What you will need:

4 ounces unsweetened chocolate, chopped into small pieces

3 tablespoons milk

2/3 cup unsalted butter or margarine, softened

scant 1 cup light brown sugar

3 eggs

1 3/4 cups self rising flour

1 tablespoon cocoa powder

1 quantity Chocolate Buttercream (for the filling)

confectioners sugar and cocoa powder, for dusting

 

STEPS

1. Preheat oven to 350 F. Grease two 7-inch round cake pans and line the base of each with baking parchment. Select a small saucepan and a heatproof bowl that will fit over it. Place the chocolate and milk in the bowl. Fill the saucepan with water and bring just below a simmering point. Place the bowl containing the chocolate mixture on top. Leave for about 5 minutes, until the chocolate softens, then stir until smooth. Leave the bowl over the saucepan, but remove from heat.

 

2. Cream the butter with the sugar in a mixing bowl until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined.

 

3. Sift the flour and cocoa over the mixture and fold in until evenly mixed. Scrap into the prepared pans and smooth. Bake for 35-40 minutes or until spring and firm to the touch. Turn out onto wire racks to cool.

 

4. Sandwich cake layers with a thick, even layer of chocolate buttercream. Dust with a mixture of confectioners' sugar and cocoa just before serving.

 

Again, it takes a good amount of skill to make this. I'll post a few more from this book later.


Edited by FaffleMaster, 05 March 2013 - 01:48 AM.


#63 un_kebecois

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Posted 05 March 2013 - 02:06 AM

Exiquisite Palm Hearts Salad

1 Grapefruit (300g)
1 Avocado (170g)
2 Italian Tomatoes (140g)
1 398ml Can of Palm Hearts
1/4 cup of Olive Oil (65ml)
2 soup spoons of Lemon Juice
Salt and Pepper

1. Peel the Grapefruit raw and take some segments. Do it over a salad bowl to keep the juices. Press the Grapefruit's remains to get the juices. Alternatively, remove the white membrane and simply cut the Grapefruit in bites. Put them into the salad bowl.

2. Cut the Avocado in half and remove the stone. Peel and cut into bites, then add into the salad bowl. Remove the seeds of the Tomatoes and cut them into bites, than add them into the salad bowl. Dry the Palm Hearts, cut them into slices and add them into the salad bowl.

3. In a little bowl, emulsify well the Oil and the Lemon Juice with a fork. Add the Salt and Pepper, then pour it in the salad. Toss it well and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes
220 calories/portion
Source: Journal de Montréal

 


 

Just a warning, these recipes do take time, and skill with chocolate.

 

Simple Chocolate Cake

LAWL



#64 FaffleMaster

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Posted 05 March 2013 - 02:17 AM

Haha.

 

That is actually one of the easier recipes in the book. DX



#65 un_kebecois

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Posted 05 March 2013 - 03:17 PM

Poached Salmon Steaks with White wine and Citrus Fruits Butter




4 Salmon Steaks
80ml of White Wine (1/3 cup)

For the Citrus Fruits Butter:
The juice of a fresh squeezed Orange
The juice of a fresh squeezed Lemon
2 soup spoons of Shallots, snipped
2 soup spoons of Honey
1 soup spoon of Corn Flour
175ml of 15% Cream (3/4 cup)
Salt and Pepper

1. Take half of the Orange Zest.

2. Pour the Orange and the Lemon Juices in a pan. Add the Shallots and the Honey. Let it boil down to Medium-High heat untill syrupy consistence.

3. Add the Cream to the Corn Flour. Pour into a pan and let it stew 5 minutes at Low heat. Add Salt and Pepper.

4. Pre-heat the oven at 180°C (350°F).

5. Oil a roasting plate OR a pie tin. Put the Steaks in it, Salt it and Pepper it. Att the Orange Zest and the White Wine. Cover with an aluminium sheet.

6. Cook into the oven from 10 to 15 minutes, untill the Salmon is cooked at your taste. Pour of Citrus Fruits Butter and serve immediately.(These Steaks are great served with Rice.)

7. Enjoy

Gives 4 portions
Difficulty: Easy
Total Time: 15 minutes
Created by: Christophe Alary, Teacher at the École Hôtelière de la Capitale, Elected Chief of the Year 2004 by his peers.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

 


 



#66 un_kebecois

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Posted 10 March 2013 - 09:26 AM

Fennel Velouté



1 Leek, cut thinly (300g)
2 Fennels, roughly cut (700g)
1 Potato, peeled and cut into bits (200g)
1 soup spoon of Canola Oil (15ml)
1 soup spoon of Butter (15g)
2-3/4 cup of Chicken Stock (700ml)
Salt and Pepper
1 soup spoon of Sour Cream


1. In a pan, boil down the Leek into the Oil and the Butter while moving it untill it begins to tender, 3 minutes. Add the Potato and the Fennels. Cook 3 minutes, then add the Stock. Salt and Pepper it. Bring it to a boil, then let it stew uncovered for around 20 minutes until the vegetables are tenders.

2. Let it cool for some time pefore turning it into a purée with the mixer. Add the Sour Cream and serve into bowls.

3. Enjoy.


Gives 4 portions.
Total time: 25 minutes.
180 Calories/portion
Source: Journal de Montréal

 


 



#67 un_kebecois

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Posted 19 March 2013 - 06:53 AM

Couscous and Fruits Salad



1 cup of Couscous (160g)
4 Oranges (700g)
4 soup spoons of Lemon Juice
1 soup spoon of Canola Oil (15ml)
1 soup spoon of Balsamic Vinegar (15ml)
2 Kiwis (180g)
1 cup of Blackberries (120g)
4 soup spoons of fresh Mint, cut
Salt and Pepper


1. Cook the Couscous. Stir it and let it bloat 2 minutes.

2. Pour the Lemon Juice and the juices of 2 Oranges in a little bowl, and add the the Oil and the Vinegar. Stir it well and pour it into the Couscous. Mix it delicately, cover and put it into the fridge for an hour or so.

3. Separate into segments the remaining 2 Oranges, cut the Kiwis into Segments and rince the Blackberries. Add the fruits and the Mint to the Couscous just before serving. Stir delicately, Pepper and Salt it, decorate with a leave of Mint and serve.

4. Enjoy.

Gives 4 portions.
Total time: 1 hour 25 minutes.
280 Calories/portion
Source: Journal de Montréal



#68 Hieros Godhead

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Posted 19 March 2013 - 07:13 AM

Dude. I just order some pizza online. There is no way in hell I'd have the time/patience/skill for any of these, but whenever I look at this thread I start drooling ._.



#69 intothetrashyougo

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Posted 19 March 2013 - 07:40 AM

Dude. I just order some pizza online. There is no way in hell I'd have the time/patience/skill for any of these, but whenever I look at this thread I start drooling ._.


Laziness much?

#70 un_kebecois

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Posted 19 March 2013 - 11:43 AM

Dude. I just order some pizza online. There is no way in hell I'd have the time/patience/skill for any of these, but whenever I look at this thread I start drooling ._.

Lawl. Aren't we all?

 

Anyway, most of the receipes I'll post in here have been created and/or chosen for the common people. The difficulty of them will most likely be between Very Easy to Medium, so the lack of culinar skills shouldn't be a problem. As for the time, a good number of the receipes require only 20 minutes to make, even less. Unfortunately for the patience, I can't help you with that one. But you should give them a try at least once.

 

 

Banana Raita



2 Bananas (300g)
2 soup spoons of Lemon Juice (30ml)
1 1/2 cup of Natural Yogurt 2% (380g)
1 soup spoon of grated Coconuts (5g)(Stranded)

1. Cut the Banans into slices and but them into a bowl or a hollowed plate. Pour the Lemon Juice on them, add the Yogurt and sprinkles the Coconuts.

2. Keep to cold untill serving.

3. Enjoy. (We call "Raita" Yogurt-based indian preparations, often served with cury as main course; few spoonfulls of Raita bring some freshness and sweetness, calming down the Cari fire.)


Gives 4 portions
Total time: 5 minutes
110 Calories/portion
Source: Journal de Montréal

 


 



#71 un_kebecois

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Posted 19 March 2013 - 09:23 PM

Cheddar and Beer soup



2 Leeks (600g)
2 Carrots (200g)
2 Celery Stem
2 Garlic Clovers, cut thinly
2 soup spoons of Butter (30g)
1 Bay Leaf
1/3 cup of White Flour (All-purpose)(45g)
2 cups of 2% Milk (500ml)
1 1/2 cup of Chicken Stock (375ml)
1 1/3 cup of Beer (330ml)
1 soup spoon of Worcestershire Sauce (15ml)
1 tea spoon of Dry Mustard (2g)
1/2 tea spoon of Salt
1/8 tea spoon of Ground Pepper
1 1/3 cup of Grated Cheddar

1. Rince the Leeks well, eliminate the dark-green part and cut the remaining Leeks in dices of about 1 centimeter. Cut the Carrots and the Celery in dices of the same size.

2. In a pan, sauté the vegetables and the Garlic into the Butter untill they get tender, for about 7 minutes. Add the Bay Leaf. Reduce the heat and add the Flour. Cook it 3 minutes while stirring it. Add the Milk, the Stock and the Beer. Bring to a boil, then reduce the heat again and let it stew 5 minutes uncovered. Add the Worcestershire Sauce, the Dry Mustard, the Salt and the Pepper. Remove the Bay Leaf.

3. Remove the pan from the heat and add the Cheese while stirring it well, to incorporate it to the soup. Serve into bowls.

4. Enjoy.

Gives 4 portions.
Total time: 25 minutes.
350 Calories/portion.
Source: Journal de Montréal.



#72 un_kebecois

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Posted 20 March 2013 - 11:08 AM

Spinach and Feta stuffed Mushrooms

6 Big Mushrooms
1 soup spoon of Olive Oil
40g of Onions, cut (1/4 cup)
2 Garlic Clovers, cut
90g of Feta Cheese, crumbled up (2/3 cup)
60g of Sunflower Seeds, roughtly cut (1/2 cup)
60ml of Red Wine (1/4 cup)
25g of Spinaches, cut (1/3 cup)
4 Slices of Stale Whole-Wheat Bread, whithout crust and cut into cubes.
A pinch of Fresh Thyme
3 soup spoons of Grenoble Walnuts, roughtly cut
Salt and Pepper

1. Separate the roots from the Mushrooms caps. Cut the Roots and reserve the Caps.

2. Heat the Olive Oil into a pan. Brown the Onions, the Garlic and the Sunflower Seeds at Medium Heat for about 3 minutes.

3. Add the cut Mushrooms Roots and cook 1 minute.

4. Pour the Wine and let it reduce untill nearly all liquid had evaporated.

5. Add the Spinaches and cook 1 more minute. Add the Salt and Pepper. Remove from heat, then add the Feta Cheese and the Walnuts and reserve.

6. With a mixer, reduce the Bread Cubes and the Thyme in Breadcrumbs.

7. Put the Mushrooms Caps on an Oiled or Buttered plate.

8. Stuff the Caps and sprinkles some Breadcrumbs on them.

9. Cook into the oven at 180°C (350°F) from 15 to 20 minutes, untill the Mushrooms get tender and the Breadcrumbs get golden. Immediately serve.

10. Enjoy. (Anti-Cancer Receipe)

Gives 6 portions.
Total time: 1 Hour.
Difficulty: Hard.
Created by: Marlene Gagnon, Teacher at L'École Hôtelière de la Capitale school, in Québec City.
Source: "Cuisiner avec les aliments contre le Cancer" (Via Journal de Montréal)



#73 FaffleMaster

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Posted 20 March 2013 - 03:02 PM

Oh jeez that sounds amazing.



#74 un_kebecois

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Posted 20 March 2013 - 04:52 PM

Oh jeez that sounds amazing.

Meh, I'm not a big fan of Feta and Mushrooms, so I'll pass on this one.

 

Buckwheat Pancakes



1/3 cup of All-purpose Flour
2/3 cup of Buckwheat Flour
2 Eggs
2 cups of Milk (If you want crêpes, 3 cups)
1 tea spoon of Vegetable Oil OR Melted Butter
1 tea spoon of Baking Soda diluted in hot water.

1. Mix all the ingredients except the Baking Soda.

2. Add the Baking Soda at the end.

3. Let the mix rest for about 30 minutes before cooking.

4. Enjoy.

Source: Rémy Charest (Special collaboration via Journal de Montréal)



#75 un_kebecois

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Posted 21 March 2013 - 09:49 AM

Egg Drop Soup "Stracciatella"

2 Eggs, Big size
4 soup spoons of Parmigiano Cheese, grated (10g)
4 cups of Chicken Stock (1L)
1 pinch of Nutmeg
Pepper
2 tea spoons of fresh Italian parsley (5g)


1. In a bowl, smoothly whip the Eggs and the grated Cheese together. Add the Nutmeg and the fresh ground Pepper. Reserve.

2. In a pan, bring the Stock to a boil. Reduce the heat, but keep a smooth boiling for the next step.

3. Pour the Eggs while whipping the Stock slowly in circular patterns with a fork. The Eggs will coagulate and will produce strands. Sprinkles with fresh cut Parsley and serve.

4. Enjoy.


Gives 4 portions
Total time: 10 minutes
60 Calories/portions
Source: Journal de Montréal



#76 un_kebecois

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Posted 22 March 2013 - 02:01 PM

1-2-3 Chicken Vegetable Rice



1/4 cup of Dijon Mustard (60mL)
3 table spoons of Liquid Honey (45mL)
2 table spoons of Lemon Juice (30mL)
1 tea spoon of minced Garlic (5mL)
1/2 tea spoon of Hot Pepper Sauce (Or at your taste)(2mL)
2 cups of Sodium-Reduced Chicken Stock (500mL)
3 cups of frozen Mixed Vegetables (Any bland)(750mL)
2 cups of sliced cooked Chicken Breast (500mL)
2 cups of Minute Rice instant White Rice, uncooked (500mL)
1/4 cup of chopped Green Onion (60mL)

1. Whisk the Dijon Mustard, Honey, Lemon Juice, Garlic and Hot Pepper Sauce untill smooth; whisk in the Chicken Stock. Combine the Vegetables, Chicken and Stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or untill the Vegetables are heated through.

2. Stir in the Rice and return mixture to a boil. Remove from heat.

3. Cover and let stand for 10 minutes. Stir in the Green Onion.

4. Enjoy.

Gives 4 to 6 portions
Total time: 30 minutes
Source: Minute Rice Box, rear side.


#77 un_kebecois

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Posted 23 March 2013 - 02:50 AM

Southwestern Beef Skillet



1lb of Extra Lean Ground Beef (500g)
1 table spoon of Chili Powder (15mL)
1 cup of Medium Chunky Salsa (250mL)
1 cup of Water (250mL)
1 cup of frozen Corn (250mL)
1 cup of frozen cut Green Beans (250mL)
1 1/2 cups of Minute Rice Instant White Rice, uncooked (375mL)
1 cup of Tex Mex shredded cheese (250mL)


1. Brown Meat with Chili Powder in large deep skillet.

2. Add Salsa, Water, Corn and Green Beans. Bring to boil. Stir in Rice; cover. Reduce heat to low; simmer 5 minutes.

3. Remove from heat. Top with Cheese; cover. Let stand 5 minutes or untill liquid is absorbed and Cheese is melted.

4. Enjoy.

Gives 4 portions
Total time: 25 minutes
Source: Minute Rice box, rear side

 


 



#78 un_kebecois

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Posted 24 March 2013 - 07:39 AM

Marple Salmon Steaks on the BBQ



2 fresh Salmon Steaks, 1/2lb each
1/4 cup of Marple Syrup
1 tea spoon of Dijon Mustard
1 tea spoon of fresh Ginger, cut
2 table spoons of Soy Sauce
2 table spoons of Green Onion, cut
1 table spoon of Lemon OR Orange Juice


1. Remove the skin from the Steaks. Mix the ingredients for the marinade. Leave to marinate in the fridge from 3 to 4 hours.

2. Cook at high heat on the BBQ for about 5 minutes each side (You must adjust yourself to the thickness of the Steaks)

3. FOR THE OVEN: Put the Steaks on a pastry plate. Cook 10 minutes at 450°F.

4. Enjoy. (Taste great with a White Wine!)

Source: www.recettes.qc.ca (Via Journal L'Express Drummondville)



#79 un_kebecois

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Posted 25 March 2013 - 06:13 AM

Feta Cheese and Dill Scrambled Eggs



1 1/2 soup spoon of Olive Oil
Eggs (Depending how many mouths there's to feed!)
Feta Cheese, roughlty crumnled by hand
Fresh Dill roughtly cut (More than less)
Pepper

1. In an antiadhesive pan, heat the Oil at Medium-High heat. Break the Eggs and add them one to one and scramble them with a wooden spoon.

2. Sprinkle with Feta and mix summarily. Add the Dill and serve to everyone before generously add Pepper on them!

3. Enjoy. Serve with a beatiful fresh tomatoes salad and toasts. The Paradise!

Gives a various number of portions, depending how many eggs you put.
Total time: In a Jiffy
Created by: Anick Lemay, actress.
Source: "Les matins gourmands du Clube des petits-déjeuners" Éditions de L'Homme Ed. (Via Journal de Montréal)



#80 un_kebecois

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Posted 26 March 2013 - 02:53 PM

Pears and Canberries Compote




4 Pears, peeled and cut into quarters (600g)
1 table spoon of Lemon Juice (20mL)
1/4 cup of liquid Honey (90g)
1/8 table spoon of Cinnamon Powder
1/3 cup of Canberries (35g)


1. Add the Lemon Juice on the Pears immediately after you cut them to prevent them from blackening.

2. Pour the Honey into a pan or a fryer big enough so the Pears pieces won't overlap eachothers. Add the Cinnamon, stir and bring it to a boil, then lower the heat and let it cook for 2 minutes, the time the Honey slightly caramelize.

3. Add the Pears, cover and cook at low heat for about 10 minutes, while stirring it time to time, untill the Pears become translucids and begins to get tender. Add the Canberries and cook 5 minutes, untill the Canberries explodes and the Pears are tender, but not completely molded.

4. Put out of the heat and let it cool for around thirty minutes. Serve tepid or at the room temperature.

5. Enjoy


Gives 4 portions
Total time: 50 minutes.
150 Calories/portion
Source: Journal de Montréal



#81 jimme neutron corndog

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Posted 26 March 2013 - 04:03 PM

cereal

 

grab milk put in bowl

 

grab cereal put in bowl

 

enjoy 



#82 hxfthxft

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Posted 26 March 2013 - 10:08 PM

Here is something I found on the internet. It's so easy to make and doesn't require too much ingredients.

There wasn't a name so I'll just call it shredded cheese potato (correct me if I'm wrong)

 

What you will need:

- Potato

- I used gouda cheese

- Rama creamfine

Spoiler

- And some parsley

 

STEPS

The picture I found explains it all

Spoiler

 

STEPS:

-Of course wash the potatoes first.

-Now here is a tip I found on the internet. The best way to bake potatoes:

Preheat oven to 375 degrees F

After you have shredded the potatoes and placed the cheese bake the potatoes at 375 degrees F for 75-90 minutes.

 

- While the potatoes are still hot put some rama cream and some grated cheese over the potato (you can use another sort of cheese for that)

 

-And at the end some parsley

 

I tried this myself and it was delicious :)


Edited by hxfthxft, 26 March 2013 - 10:08 PM.


#83 catopia26

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Posted 27 March 2013 - 03:03 AM

*mouthwatering*



#84 un_kebecois

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Posted 27 March 2013 - 07:32 AM

cereal

 

grab milk put in bowl

 

grab cereal put in bowl

 

enjoy 

*Facepalm* Shouldn't it be like, the opposite?

 

Chicory, Orange and Hazelnuts Salad



1 Boston Lettuce (160g)
2 Chicories (360g)
3 Oranges (550g)
1/4 cup of Extra-Virgin Olive Oil (65mL)
1 tea spoon of Whole Mustard Seeds (5mL)
2 soup spoons of Lemon Juice (30mL)
Salt and Pepper
1/4 cup of Hazelnuts/Cobnuts (25g)
3 soup spoons of Dried Canberries (20g)


1. Rince and dry the Lettuce and the Chicories. Leave the Lettuce leaves whole and place them in individual plates. Cut the Chicories across and deposit them on the Lettuce leaves.

2. Peel the Oranges with a well-sharp knife, cut the white membrane off but keep the juice. Cut the Oranges in slices and place them in the individual plates.

3. Pour in a little bowl the Olive Oil, the Lemon Juice and the reserved Orange Juice. Add the Mustard. Whip with a fork untill the dressing is well emulsified. Salt and Pepper it. Sprinkles with Hazelnuts and dried Canberries and serve.

4. Enjoy


Gives 4 portions
Total time: 15 minutes.
230 Calories/portion
Source: Journal de Montréal



#85 un_kebecois

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Posted 29 March 2013 - 07:45 PM

Home-made Granola



8 cups of Oatmeal (for gruel)(800g)
2 cups of unsweetened Coconuts Flakes (100g)
1 3/4 cups of Hazelnuts/Filberts, shucks and roughtly cut. (180g)
1/4 cup of Canola Oil (65mL)
1/4 cup of Honey (90g)
1/3 cup of Marple Syrup (85mL)


1. Preheat the oven at 190°C/375°F . Slightly butter up a large pastry plate (about 30 X 38 cm.)

2. Mix the dry ingredients in a big bowl. Pout the Honey, the Oil and the Marple Syrup in a little bowl and heat in the microwaves for about 30 seconds. Pour into the dry ingredient mix and mix well. Spread on the pastry plate.

3. Bake in the center of the oven between 30 and 40 minutes until the Granola become golden and crispy, while stirring each 10 minutes do prevent the mix to burn and keep a similar gilt.

4. Crush any agglutination with a fork and let it cool down: The Granola will become more crunchy while cooling down. Let it rest completely before putting it into an hermetical container or a Ziploc.

5. The Granola can be kept in the fridge for several weeks and up to 3 months into the freezer. We serves it at breakfast or between lunches with Yogurt.

6. Enjoy.

Gives 12 portions (36 portions of 1/3 cup each)
Total time: 45 minutes.
150 Calories/portion
Source: www.SOScuisine.com (via Journal de Montréal)

 


 



Blue Cheese grilled Tomatoes



4 big Tomatoes
5mL of Sugar (1 tea spoon)
2mL of dried Basil (1/2 tea spoon)
1mL of Salt (1/4 tea spoon)
1 pinch of Pepper
250mL of fresh Breadcrumbs (1 cup)
30mL of melted Butter (2 soup spoons)
60mL of crumbled Blue Cheese (1/4 cup)


1. Heat the oven's grill (put to Broil). Cut a slice off on each Tomatoe, on the peduncle side. Then cut each Tomatoe in two large slices and put them on a grill, on a plate.

2. Mix the Sugar, the Basil, the Salt and the Pepper and sprinkle on the Tomatoes. Put them in the oven, at 10 cm (almost 4 inches) under the upper heating element, and cook 2 minutes.

3. Add the Breadcrumbs to the melted Butter and delicately stir with a fork. Add the Cheese and delicately stir again. Put equally on the Tomatoes. Put them back into the oven for about a minute to golden them and serve them immediately.

4.Enjoy


Gives 4 portions
Source: "La bonne cuisine de Margo Oliver", Hamdale Publishing Inc. (via Journal L'Impact de Drummondville)



#86 un_kebecois

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Posted 02 April 2013 - 05:48 PM

Honey, Pears and Plum Compote



4 Pears (600g)
4 Plums, Red or Black (400g)
4 tea spoons of Lemon Juice (20mL)
1/3 cup of Honey (120g)
1 Cardamom clover


1 Peel and remove the Pears' hearts, then cut each in 4. Rince the Plums, cut them in 4 and remove their stone. Put the fruits into a pan while adding the Lemon Juice to prevent the Pears from blackening. Add the Honey and the entire Cardamom clover.

2. Cover and cook at meduim-low heat for about 15 minutes while stirring it from time to time untill the fruits are tender, but not crumbled.

3. Let it cool down at least 30 minutes, then remove the Cardamom clover. Serve cool or at the room temperature in little bowls with the syrup on-top of them.

4. Enjoy.


Gives 4 portions
Total time: 55 minutes
220 Calories/portion
Source: Journal de Montréal

 


 



#87 Gipsy

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Posted 02 April 2013 - 06:41 PM

Toast:

 

Take bread

 

Put in toaster

 

Toast.

 

I'm an amazing chef.

 

 This is the best recipe ever.

 

  But here is seriously my favorite dessert

 

Home made cannoli`s my favorite Dessert

 

 

 

Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting
Directions
Cook's Note: If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling.

For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. , sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

 Note: Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

 

 

 ( If you do not love Cannoli`s then you are not Italian )
 


Edited by JosephGoshen, 02 April 2013 - 06:43 PM.


#88 Golfmann

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Posted 02 April 2013 - 07:31 PM

I've made homemade cannolis many times coming from an Italian descent. They are very hard to make and time consuming, but very rewarding to eat.



#89 un_kebecois

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Posted 04 April 2013 - 03:32 AM

Marple Syrup Pears



6 well riped Pears
15mL of Lemon Juice (1 soup spoon)
250mL of smooth White wine OR smooth Cider (1 cup)
The fine-peeled Zest of a Lemon
1 Cinnamon Roll
30mL of Marple Syrup (2 soup spoons)
2mL of Arrowroot Flour (1/2 tea spoon)
160 mL of light plain Yogurt, filter through a stainer (2/3 cup)


1. Peel the Pears, but leave them complete. Spread the Lemon Juice on them so they won't blacken. With a small knife, core the centers of the Pears, starting from the bottom.

2. Put the Pears in a thick-bottomed pan. Pour the Wine OR the Cider, with enough cold Water to nearly completely cover the fruits.

3. Add the Lemon Zest and the Cinnamon Roll. Bring to a boil, the low the heat and let it come to the boil 30 to 40 minutes. Turns the Pears many times in-between. Delicately put them out of the pan, drain them and reserve.

4. Bring the Pears cooking Juices to a boil. Reduce them uncovered untill you get something like 125mL (1/2 cup) of them.

5. Filter through a stainer, then add the Marple Syrup. Dissolve the Arrowroot Flour in some of this liquid. Pour it into the pan. Bring it to a boil and let it cook while stirring untill you get a thick and translucid syrup.

6. Cut the Pears into slices up to their 3/4 of height, while keeping the slices attached to the stem. Put each Pear individually on a plate, fan-shaped style. Incorporate 30mL (2 soup spoons) of Suryp into the Yogurt and pour it around the Pears. Pour the rest of the Suryp on them. Immediately serve.

7. Enjoy *NOTE: Poach the Pears in advance. The syrup MUST be cool when served. The cooking time varies with the brand of the Pears and their maturity. The Pears MUST be riped, but still firms. If they are too riped, they'll squash.

Gives 6 portions
Source: Journal L'Express Drummondville


Edited by un_kebecois, 04 April 2013 - 03:34 AM.


#90 adambigaxe1

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Posted 04 April 2013 - 04:41 AM

Paula Dean and Craft®'s Mac and Cheese:

 

Ingredients:

1 lb/ 2.5 kg butter

Craft® Macaroni and cheese

8 cups water

 

Cook macaroni in 2 pound drum or pot until soft.

drain water over street drain

mix in butter,  cheese and milk over a fire

wait until butter melts

 

Congratulations! you now have mac and cheese fit for Paula Deen herself!



#91 Solice

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Posted 06 April 2013 - 05:13 AM

You're all going to love me for this.

 

Make sure you try it and tell me how it was!

 

Dangerous Insta-chocolate cake-in-a-mug!

 

Things you need:

1 Coffee mug

4 tbsp cake flour (Plain, not self-rising)

4 tbsp sugar

2 tbsp cocoa

1 egg

3 tbsp milk

3 tbsp oil

Dash of vanilla

3 tbsp chocolate chips (Optional)

 

Mix all the dry ingredients in the mug with a fork. Add egg and mix thoroughly. Pour in the milk. oil, and vanilla and mix well. Add chocolate chips, if using. Put mug in microwave and cook for 3 minutes. Cake will rise over top of the mug, but don't be alarmed. Allow to cool a little. Tip onto a plate if desired.

 

Eat! You can drizzle with chocolate syrup or add frosting.

 

Why is this cake so dangerous? Because you're only five minutes away from chocolate cake, any time of the day or night.


Edited by Solice, 06 April 2013 - 05:15 AM.


#92 un_kebecois

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Posted 16 April 2013 - 11:55 PM

Americano



50mL of Red Vermouth (1 2/3oz)
30mL of Campari (1oz)
2 Orange slices
Fizzy Water OR Mineral Water

1. Pour the Campari and the Vermouth into a shaker with Ice and shake well. Pour them into a Long Drink Style glass.

2. Add the juice on one Orange slice, and plant the other on the edge of the glass.

3. Add the Fizzy Water OR the Mineral Water, whichever please you.

4. Enjoy.

Source: "L'Encyclopédie des Cocktails: 1000 recettes de cocktails." Naumann & Göbel Verlagsgesellschaft mbH (Via Journal L'Impact de Drummondville)



#93 un_kebecois

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Posted 17 April 2013 - 02:19 PM

Green Widow



40mL of blue Curacao (1 1/3oz)
Orange Juice

1. Pour the blue Curacao into a Long Drink Style glass, on 2 or 3 cubes of Ice.

2. Slowly add some Orange Juice to complete. Decorate with a star-shaped peel slice.

3. Enjoy

Source: "L'Encyclopédie des Cocktails: 1000 recettes de cocktails." Naumann & Göbel Verlagsgesellschaft mbH (Via Journal L'Impact de Drummondville)



#94 un_kebecois

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Posted 18 April 2013 - 02:12 AM

Cress, Figs and Oranges Salad



1 big bunch of Cress (180g)
2 Oranges (360g)
1/4 cup of Extravirgin Olive Oil (65mL)
2 soup spoons of Lemon Juice (30mL)
Salt and Pepper
2/3 cup of Grenoble Walnuts (optional)(65g)
4 dried Figs, cut into tiny bits.


1. Rince and spin the Cress, then separate it into 4 individual plates.

2. Peel the Oranges with a sharp knife and remove the white membrane. If any juice spill, reserve it in a little bowl. Cut the Oranges into slices of around 7 mm think and place them on the Cress in the plates.

3. In a little bowl, mix the Extravirgin Olive Oil, the reserved Orange Juice, the Lemon Juice, the Salt and the Pepper. Whip it with a fork to well emulsify the dressing. Pour into the plates.

4. Add the Walnuts (Optional) and the Figs cut into tiny bits. Serve.

5. Enjoy.


Gives 4 portions
Total time: 10 minutes
200 Calories/portion
Source: Journal de Montréal



#95 un_kebecois

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Posted 18 April 2013 - 11:32 AM

Cucumbers, Apples and Mint cold Soup



2 English Cucumbers, around 12oz/375g each.
2 Granny Smith brand Apples or any other tart brand of apples, cut into big pieces.
1 soup spoon of Ginger Root, peeled and cut. (15mL)
20 fresh Mint Leaves
2 cups of Plain Yogurt 2% (500mL)
1/2 cup of Whipping Cream 35% (125mL)
1 soup spoon of Lemon Juice (15mL)
1 tea spoon of Salt (5mL)
1/4 cup of Green Onions, thinly sliced (60mL)

1. With a vegetable peeler, peel the Cucumbers and then cut them in half on their length. With a small spoon, remove all the seeds of the center. Throw the seeds away and the peel. Cut the Cucumbers into chuncks.

2. Put the Cucumbers, the Apples, the Ginger and the Mint Leaves into a mixer and reduce them into a soup. If necessary, proceed with batches and stop the mixer from time to time to remove the vegetables pieces stuck. Mix untill you get a smooth concistancy.

3. Add the Yogurt and the Cream and reduce to a soup again, untill you get a homogenous soup. Add the Salt and the Lemon Juice, and mix again. Pour into a bowl, cover it and put it into the fridge for at least 2 hours untill the soup had cooled down. Before serving, put 6 bowl into the fridge to cool them.

4. Stir the soup to mix it. Pour the soup into the cooled bowl and sprinkle the Green Onions Slices as topping.

5. Enjoy.

Gives 6 portions.
Total time: between 2 hours 20 minutes and 8 hours 20 minutes.
Source: www.plaisirlaitiers.ca (via Journal de Montréal)

 


 



#96 un_kebecois

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Posted 18 April 2013 - 02:46 PM

You're all going to love me for this.

 

Make sure you try it and tell me how it was!

 

Dangerous Insta-chocolate cake-in-a-mug!

 

OHGOD IT WAS GREAT!

 

However, all the chocolates chips have remained at the bottom of the cup, and it makes me meh.

But yeah, it was still great, easy and fast.

 

Proof:

https://picasaweb.go...194996876562210



#97 un_kebecois

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Posted 18 April 2013 - 06:22 PM

Cucumbers, Apples and Mint cold Soup

2 English Cucumbers, around 12oz/375g each.
2 Granny Smith brand Apples or any other tart brand of apples, cut into big pieces.
1 soup spoon of Ginger Root, peeled and cut. (15mL)
20 fresh Mint Leaves
2 cups of Plain Yogurt 2% (500mL)
1/2 cup of Whipping Cream 35% (125mL)
1 soup spoon of Lemon Juice (15mL)
1 tea spoon of Salt (5mL)
1/4 cup of Green Onions, thinly sliced (60mL)

1. With a vegetable peeler, peel the Cucumbers and then cut them in half on their length. With a small spoon, remove all the seeds of the center. Throw the seeds away and the peel. Cut the Cucumbers into chuncks.

2. Put the Cucumbers, the Apples, the Ginger and the Mint Leaves into a mixer and reduce them into a soup. If necessary, proceed with batches and stop the mixer from time to time to remove the vegetables pieces stuck. Mix untill you get a smooth concistancy.

3. Add the Yogurt and the Cream and reduce to a soup again, untill you get a homogenous soup. Add the Salt and the Lemon Juice, and mix again. Pour into a bowl, cover it and put it into the fridge for at least 2 hours untill the soup had cooled down. Before serving, put 6 bowl into the fridge to cool them.

4. Stir the soup to mix it. Pour the soup into the cooled bowl and sprinkle the Green Onions Slices as topping.

5. Enjoy.

Gives 6 portions.
Total time: between 2 hours 20 minutes and 8 hours 20 minutes.
Source: www.plaisirlaitiers.ca (via Journal de Montréal)


#98 Solice

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Posted 18 April 2013 - 09:26 PM

OHGOD IT WAS GREAT!

 

However, all the chocolates chips have remained at the bottom of the cup, and it makes me meh.

But yeah, it was still great, easy and fast.

 

Proof:

https://picasaweb.go...194996876562210

 

When I said coffee mug, I meant like a solid one, not a foam coffee cup.



#99 un_kebecois

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Posted 19 April 2013 - 01:59 AM

When I said coffee mug, I meant like a solid one, not a foam coffee cup.

 

 

Lawl. At first, I didn't knew what you were trying to say.

But yeah, it IS a solid coffee mug. The handle was hidden.



#100 un_kebecois

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Posted 19 April 2013 - 08:33 AM

Evening's End Spiced Spaghetti



320g of Spaghetti
2 Garlic clover, crushed
1 dried Red Pepper, cut thinly
1/4 cup of Olive Oil (65mL)
Salt
4 soup spoons of Parmigiano, grated (10g)(Optional)

1. In a pan, brown the Garlic in the Oil at Medium-Low heat without burning it for around 2 minutes. Add the Red Pepper (Add more Pepper to spice it more).

2. In the meantime, cook the Spaghetti into a big pot of boiling salted water.

3. Drip the Spaghetti and put them into the pan. Salt it, sprinkle the Parmigiano on it (if you want), and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes.
390 Calories/portion
Source: Journal de Montréal




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