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  • Cranberry Apple Upside-Down Cake

    Cranberry Apple Upside-Down Cake

    recette gateau_canneberges

    It’s almost fall and Quebec apples arrive in markets. Finally you can enjoy the real fresh apples, very different from what is sold the rest of the year. Here is a winning combination recipe with apples and cranberries. Even those who do not adore cranberries should love the filling less acidic once almost turned into a compote with apples.

    Ingredients

    Topping

    • 5 red Delicious apples, peeled, seeded and sliced
    • 2 cups fresh or frozen cranberries
    • 3/4 cup sugar
    • 1/3 cup water

    Cake

    • 2 tablespoons unsalted butter, softened
    • 1/2 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 3/4 cups unbleached all-purpose flour
    • 1 tablespoon baking powder
    • 1 cup milk
    Direction:
    1. In a saucepan, cook the apples, cranberries, sugar and water over high heat until the liquid has evaporated for about 10 to 15 minutes. Cool slightly and spread over the bottom of the pan.
    2. Preheat the oven to 350 °F (180 °C). Butter a 25-cm (10-inch) Bundt pan.
    3. In a bowl, cream the butter and sugar with an electric mixer. Add the egg and vanilla and blend well.
    4. In another bowl, combine the flour and baking powder. With a wooden spoon, stir in the dry ingredients alternately with the milk. Spread the batter over the topping. Bake in the middle of the oven for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
    5. Let cool for 5 minutes. Gently loosen the cake from the pan with a knife and unmould onto a serving plate.
  • Mini French Toast

    Mini French Toast

    I often have left over baguette that become too hard the next day and are good for making croutons. So I tried to make French toast and the result was very satisfactory. It is easier to slice it the day when it is still fresh.

    Ingredients:

    • 2 eggs
    • 2/3 cup 1% milk
    • 1 tablespoon of sugar or maple syrup
    • 1 pinch of salt
    • 1/2 baguette cut

    Directions:

    1. Mix in a bowl the eggs, milk, sugar or syrup and salt.
    2. Soak the bread slices on both sides.
    3. Bake in a buttered pan over medium heat/hot  for a few minutes on each side.
  • Sweet and Sour Kale Chips

    Sweet and Sour Kale Chips

    recette chips kale

    I finally tried the famous kale chips recipe that is very fashion is nowadays. I first tried with tamari sauce and olive oil, it was good, but do not add salt, if it is too salty. For my second attempt, I improvised with maple syrup and it was really delicious, I can not wait to do it again.

    Ingredients:

    • 1 bunch kale
    • 2  tablespoons of olive oil
    • 1  tablespoons of maple syrup
    • A few drops of lemon juice
    • 1  teaspoon salt

    Preparation:

    1. Preheat oven to 350 ° F (175 ° C). Line a baking sheet with parchment paper.
    2. Rinse the kale, wring it out and cut into equal pieces. Arrange on the plate in a single layer and sprinkle with olive oil, maple syrup and lemon juice (or put in a bowl and mix with the other ingredients, then spread on the plate). Sprinkle with sea salt
    3. Bake until the kale begins to brown and crisp, for 10 to 15 minutes. Check  after 10 minutes.
  • Traditional Tabbouleh

    Traditional Tabbouleh

    taboule

    THE traditional tabbouleh recipe of  my mother in law, born in Homs in Syria. A recipe that has been passed down for generations. I was not a big fan of tabbouleh before tasted this recipe so refreshing. The use of bulgur I think is much more appropriate than the couscous. Its more delicate flavor is more discreet and leaves room for other ingredients.

    Ingredients:

    • 2 packages of fresh parsley
    • 3 tomatoes
    • 1 onion
    • 2 shallots
    • 1 cup fine bulgur (No. 1)
    • 1/2 cup lemon juice
    • ¾ cup extra virgin olive oil
    • 1 tsp dried mint or 1 cup mint leaves (no stems), washed and dried
    • 1 pinch cayenne
    • Salt and pepper

    Direction:

    1. Soak the bulgur in hot water for 20-30 minutes, as indicated on the packaging.
    2. Wash, dry and prepare the parsley by removing all branches, keeping only the bouquets.
    3. Chop the parsley and soak it with olive oil. Stir well.
    4. Cut the tomatoes and onion into very small pieces.
    5. Chop the shallots.
    6. Add vegetables and parsley and mix.
    7. Add the bulgur, lemon juice, mint, cayenne, salt and stir well.
    8. Let stand 2 hours before serving, if possible.
  • Cherry Cupcake

    Cherry Cupcake

    cupcake cherry

    A quick and easy recipe for cherry cupcakes. The cherries can be replaced by frozen blueberries or cranberries.

    Yield: 12 cupcakes

    Ingredients:

    • 2 cups (500 mL) unbleached all-purpose flour
    • 2 c. tsp (10 mL) baking powder
    • 1/2 c. tsp (2 mL) salt
    • 1/2 cup (125 mL) sugar
    • 1/2 cup dried cherries (I use the brand Costco Kirkland signature)
    • 2 large eggs
    • 1 cup (250 ml) milk
    • 1 teaspoon vanilla extract
    • 5 tablespoons vegetable oil or melted and cooled butter

    Icing sugar (royal icing):

    • 200g powdered sugar
    • 1 egg white
    • 1 teaspoon lemon juice
    • unsweetened shredded coconut

    Steps:

    1. Preheat oven to 400 ° F (200 ° C). Grease a muffin pan or paper boxes available in each cavity.
    2. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar and cherries.
    3. In a small bowl, beat the eggs and then whisk in the milk, oil and vanilla extract.
    4. Stir the wet ingredients to the dry ingredients, do not over mix. Fill two-thirds of greased muffin cups. Bake 18 to 20 minutes or until the muffins have risen and are golden.
    5. When the cupcakes are cooked, remove from oven and let stand for several minutes. Turn out onto a rack to cool.

    Frosting:

    1. Mix the egg white and sugar with a spatula. It gets a white cream.
    2. Add lemon juice and continue beating rapidly.
    3. Once the cupcakes cooled, drizzle with either a knife or dipped directly into the bowl.
    4. Sprinkle some unsweetened shredded coconut on top.
  • Chocolate Chip Madeleines

    Chocolate Chip Madeleines

    madeleines chocolate

    A recipe for madeleine that do not require refrigeration, so ready in under 30 minutes. A quick little dessert, loved by all. The madeleines can be done in different flavors: plain, honey, vanilla, lemon, cocoa, spices, almonds, orange, or even with ham or cheese.

    Ingredients:

    • 2 eggs
    • 1 c. teaspoon vanilla extract
    • A pinch of salt
    • 1/3 cup white sugar
    • 1/2 cup unbleached all-purpose flour
    • 1/4 cup chocolate chips
    • 1/4 cup butter
    • Powdered sugar for decoration

    Direction:

    1. Preheat oven to 375 degrees F (190 degrees C). Grease the madeleine pans and set aside.
    2. Melt butter and let cool to room temperature.
    3. In a small bowl, beat eggs, vanilla and salt at high speed until fluffy.
    4. Beating constantly, gradually add sugar and continue beating at high speed from 5 to 10 minutes, until the mixture is thick and pale yellow. The mixture should fall like a ribbon.
    5. Sift flour into egg mixture 1/3 at a time, stirring gently with a spoon after each addition.
    6. Mix quickly but gently butter in the dough. Add the chocolate chips. Pour batter into molds up fingerprints.
    7. Bake 14 to 17 minutes, or until the madeleines are golden.
    8. Let cool slightly before removing from pan and let them dry on a rack. Sprinkle a little powdered sugar.

    The madeleines are best eaten the same day. They are also very good dipped in coffee or tea.

  • Blueberry and Grand Marnier Pie

    Blueberry and Grand Marnier Pie

    Blueberry PieIngredients:

    • Bottom of a 9-inch pie cooked (I like the No Name made entirely of vegetable oils)
    • 3 cups fresh blueberries or 4 cups frozen blueberries
    • 1/2 cup sugar
    • 1/2 cup water
    • 2 c. tablespoons of cornstarch
    • 2 c. tablespoon Grand Marnier or Cointreau

    Direction:

    1. In a pot, put 1 cup blueberries. Add the sugar and water. (If using frozen blueberries, put 4 cups of blueberries).
    2. Boil 1 minute or 2 and thicken with cornstarch mixed with a little water, stirring constantly until thickened.
    3. Add the Grand Marnier.
    4. Cool completely, add 2 cups of blueberries and mix well.
    5. Pour into the crust cooked, refrigerate and serve it plain or with frozen yagourt.
  • Blueberry Upside Down Cake

    Blueberry Upside Down Cake

    Gateau bleuets

    Ingredients:

    • 1 1/4 cup (310 ml) all purpose unbleached flour
    • 1/2 + 1/3 cup (205 ml) sugar
    • 1 1/2 c. teaspoon (7 ml) baking powder
    • 3/4 cup (180 ml) milk
    • 1 tsp (5 ml) vanilla
    • 1/3 cup (80 ml) melted butter
    • A pinch of salt
    • 3 cups (750 ml) fresh blueberries (here I used frozen blueberry)

    Preparation:

    1. In a bowl, combine flour, 1/2 cup (125 mL) sugar, salt and baking powder.
    2. Add milk, vanilla and melted butter and stir with a wooden spoon until the mixture is smooth, no more (do not overmix).
    3. Using a spatula, spread the batter into a greased 8-inch square (20 cm) square, greased. Sprinkle batter evenly blueberries and sprinkle with remaining sugar.
    4. Bake in preheated 350 ° F (180 ° C) 40 to 45 minutes or until wooden pick inserted in center comes out clean. Place the cake on a wire rack and let stand for 10 minutes. Serve hot.

    Source: Coupdepouce.com

  • Baking Butter

    Baking Butter

    A quick search on the net will tell you that cooking butter is not recommended. Indeed, butter that smoke and blackens is responsible for the formation of toxic compounds when cooked at high temperatures. If you have no other fats available, then prefer a gentle cooking. It will take longer but moderate heat will reduce its harmfulness.

    The Culinary Academy of Quebec offers a solution on his site: a butter cooking does not burn and does not blacken. In fact, it is clarified butter, what most chefs use for cooking at high temperatures. Ghee butter which comes from milk solids and water were removed. It supports a baking at 252 C, unlike the table butter, which reaches its baking at 177 C.

  • Maple Flan

    Maple Flan

    Here is a delicious dessert, very fast, easy and nutritious. I like to vary between these two versions.

    Serves 4 to 6

    Ingredients:

    • 3 eggs
    • 120 ml maple syrup
    • 600 ml of milk
    • A pinch of salt

    Directions:

    (Version 1)

    1. Preheat over to 350 F. Mix all ingredients in a bowl.
    2. Place the ramekins in a roasting pan filled with water to ½. Pour the cream and cook about 1 hour or until a knife comes out clean. Serve warm or cold.

    (Version 2) In this way, the syrup will remain at the bottom of the dish, like a creme caramel.

    1. Preheat over to 350 F. In a saucepan, heat maple syrup to boiling.
    2. Mix all ingredients in a bowl except the maple syrup.
    3. Pour the syrup into the ramekins and let cool slightly. Place the ramekins in a roasting pan filled with water to ½. Pour the cream and cook about 1 hour or until a knife comes out clean. Serve warm or cold.
  • Chicken Macaroni

    Chicken Macaroni

    The whole family will love this easy recipe to execute a weeknight.

    Servings: 6

    Ingredients:

    • 375 g of macaroni Catelli Smart
    • 500 g chicken chopped
    • 2 large onions, chopped
    • 4 zucchini, diced (or 2 peppers)
    • 3/4 cup veal stock (or chicken broth)
    • 4 tablespoons olive oil
    • 4-5 tablespoons low-sodium tamari sauce
    • Pepper to taste

    Directions:

    1. In a large pot, heat olive oil and saute the onions. Remove onions.
    2. Sauté the zucchini for about 5 minutes and set aside with the onions.
    3. Add a little olive oil and saute the chicken until no longer pink (about 5-7 minutes).
    4. Add the veal stock and onions with chicken and decrease fire intensity.
    5. Add the tamari sauce and pepper.
    6. Cover and simmer over low heat for about 20 minutes.
    7. Add zucchini and simmer for about 5 minutes.
    8. Prepare the macaroni as directed and drain well.
    9. Stir the macaroni into the pot with the chicken.

    [box] Note: You can substitute chicken for turkey or ground beef. You can also put carrots, celery or peppers.[/box]

  • Strawberry and Chocolate Smoothy

    Strawberry and Chocolate Smoothy

    Chocolate and Strawberry Smoothie

    Servings: 2

    Ingredients:

    • 2 cups chocolate Almond milk Blue Diamond
    • 1/2 cup chocolate frozen yogurt
    • 1 cup fresh strawberries
    • 1 teaspoon of ground flax seed

    Directions:

    1. Mix all ingredients in food processor until the desired texture.

    Did you know: almond milk contains no cholesterol or lactose. It contains much less saturated fat than cow’s milk.

  • Bhaji Onions

    Bhaji Onions

     

    Servings: 6

    Ingredients:

    • 1 large onion, finely chopped
    • 5 Tbsp chickpea flour
    • A little water
    • 10 ml ground cumin
    • 10 ml ground turmeric
    • 20 ml of ground curry
    • A few fresh coriander leaves
    • Salt to taste

    Directions:

    1. In a large bowl, add the sliced onion, chickpea flour, turmeric,  cumin, curry, salt and the water. Mix together until well coated.
    2. Heat the frying oil. Form balls the size of a golf ball. Fry the onion bhaji by four or five, about 5 minutes or until nicely browned.
    3. Using a slotted spoon, remove onion bhaji oil and drain on paper towels. Keep them warm until they are all cooked and salted.

    Did you know: the chickpea flour contains no gluten, is rich in vegetable proteins, vitamins and minerals and dietary fiber.