LilliPop Girl

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  • Montreal to Boston Cruise

    Montreal to Boston Cruise

    The Maasdam of the Holland America Line is one of the few cruise ships to dock in Montreal because the majority of ships cannot pass under the Jacques Cartier Bridge. With a capacity of 1,258 passengers, this classic style boat was renovated in 2011. From the end of May until August, you can pick either Montreal or Boston for a 7 days cruise or return within 14 days. If you go to Montreal, it is very easy to go back to Boston with a rental car or by bus. The Maasdam is best known for its exemplary service and gourmet restaurants. Whether it is for lunch, an afternoon tea or dinner, the Rotterdam dining room will meet your expectations. For a more intimate evening, the Pinnacle Grill offers a very reasonably priced steakhouse style menu except on the Cirque theme night ($49 per person), where the menu is inspired by the chef Sirio Maccioni famous restaurant. The Lido buffet on the deck 11 is perfect for lunch or take a ice cream cone. The Maasdam is also equipped with a gym overlooking the sea, a spa, two pools, a library, shops, a theater offering a variety of entertainment every night, cooking classes and more.

    First day, Quebec

    The most beautiful city to visit, always impressive to see the Chateau Frontenac from the shore.

    Second day: at sea

    We took the opportunity to relax by the pool, walk on deck 6 which surrounded the boat and take a drink at the bar on deck 12.

    Third day: Charlottetown

    Very nice city to visit, we arrived on July 1st on Canada Day, electrifying atmosphere!

    Fourth day: Sydney

    Very small area to visit, it is better to take excursions or stay on the ship …

    Sydney N-E

    Fifth day: Halifax

    The citadel, the Maritime Museum of the Atlantic, public gardens, the promenade along the harbor, one day is not enough to see everything!

    Halifax

    Sixth day: Bar Harbor

    We arrived on July 4th in an enchanting little village, between the sea and mountains. We visited shops on the main street and explored the Path along the rocky shore. As a tropical storm approaches, we must leave at noon, we promise to return.

    Seventh day: Boston

    We avoided the storm and slowly arriving to Boston, we take our last lunch at the Rotterdam dining room and leaves the Maasdam …

    boston

  • Black Olive and Feta Cheese Muffins

    Black Olive and Feta Cheese Muffins

    These savory muffins make a great accompaniment to soups and salads. Feta and olives are salty, no need to add salt to this recipe.

    Servings : 8 to 10 muffins

    Ingredients:

    • 2 cups unbleached flour
    • 1 tablespoon baking powder
    • pepper to taste
    • 2 eggs
    • 3 tablespoons extra virgin olive oil
    • 1 cup milk
    • 3/4 cup crumbled feta cheese
    • 1/4 cup pitted black olives, chopped
    • some chopped fresh basil or thyme or fresh oregano

    Directions

    1. Preheat oven to 350 F
    2. In a bowl, combine the flour and baking powder.
    3. In another bowl, lightly beat eggs, add oil, milk, feta, olives and herbs.
    4. Pour in the dry ingredients. Stir gently.
    5. Spoon batter into silicone molds with a spoon.
    6. Bake in center of preheated oven at 180 ° C ( 350 ° F) for 20 to 25 minutes.
  • Ancient Grains Goji Berry and Orange Muffins

    Ancient Grains Goji Berry and Orange Muffins

    Perfect muffins for breakfast or a snack, full of fiber and antioxidants.

    Ingredients:

    • 1 1/2 cups unbleached flour or flour Kamut
    • 1 cup mixture of old grains (oats, rye, barley, spelled, millet, flax seeds, quinoa …)
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • a pinch of salt
    •  cinnamon
    • 1/3 cup olive or canola oil
    • 1 egg
    • 1/2 cup plus 3/4 cup pure orange juice
    • 1/3 cup goji berry, dates or dried cranberries

    Directions:

    1. Soak the old grains mix in 3/4 cup orange juice for 20-30 minutes.
    2. Preheat oven to 375 F.
    3. In a bowl, combine flour, salt, sugar, cinnamon, baking powder, baking soda.
    4. In another bowl, combine egg, oil and 1/2 cup orange juice. Add the soaked grains in this mixture with goji berries or cranberries.
    5. Add the dry mixture and stir to moisten. Divide the dough in silicone or paper muffin cups. Bake for 20 to 25 minutes or until done. Cool on a wire rack.

     

  • Coconut and banana bread

    Coconut and banana bread

    A nutritious and healthy banana bread for lunch. The banana flavor will be more pronounced if you use very ripe bananas.

    Ingredients:

    • 1 ½ cups unbleached all purpose flour
    • 1 tsp baking powder
    • Pinch of salt
    • 1 ¼ cup mashed ripe banana with a fork ( 3-4 bananas)
    • ½ cup coconut milk or almond milk with coconut
    • 1/3 cup coconut oil or unsalted butter, softened
    • 1/3 cup sugar
    • 3 tablespoons maple syrup
    • 1 egg
    • 1 tsp vanilla extract
    • 1/3 cup chopped pecans
    • 1/3 cup of unsweetened shredded coconut

    Directions:

    1. Place rack in center of oven. Preheat oven to 350 ° F. Line with parchment paper loaf pan 23 x 13 cm (9 x 5 inches) with a capacity of 1.5 liters (6 cups) .
    2. In a bowl , combine flour, salt , nuts, baking powder.
    3. In another bowl, mix bananas, coconut milk or almond coconut milk.
    4. In a third bowl, cream the butter or coconut oil and sugar with an electric mixer. Add egg, vanilla and mix until the mixture is smooth. At low speed, add the dry ingredients alternately with the banana mixture.
    5. Pour into the loaf pan. Bake about 1 hour or until a toothpick inserted in the center of the dough comes out clean.
    6. Let cool on a wire rack before removing from pan.
  • Lemon Mouse

    Lemon Mouse

    Frothy, light and tangy, perfect in a small pot for snack or dessert.

    Ingredients:

    • 6 lemons
    • 3 eggs
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 1 pinch of salt

    Preparation:

    1. Squeeze the lemon juice (about 200 ml ) and place in a pan with 3 tablespoons of water over low heat without boiling.
    2. Separate the yolks from the whites into 2 bowls.
    3. Whisk the egg yolks with 1/4 cup sugar . Add the starch, and then the hot lemon juice; Mix and pour into a saucepan. Cook until thick, stirring constantly.
    4. Beat the egg whites with a pinch of salt, then add 1/4 cup sugar . Stir in the egg whites gently with lemon cream.
    5. Pour into a serving dish or individual cups.
    6. Refrigerate 2 hours.
  • Dark Chocolate Millet Crunch

    Dark Chocolate Millet Crunch

    Dark Chocolate Millet Crunch are rich in antioxidants!

    Ingredients:

    • 1 cup dark chocolate chips 70%
    • 1 cup millet, puffed rice or quinoa (biological)
    • 1/4 cup chopped almonds
    • Shredded coconut for decoration

    Directions:

    1. Melt chocolate in a double boiler, stirring constantly until all the chips are melted. Remove from heat.
    2. Stir puffed millet or any other cereal in melted chocolate and mix well.
    3. With a tablespoon put small portions of the mixture on a baking sheet lined with parchment paper. Garnish with coconut and almonds and refrigerate for at least 1 hour.
    4. Will keep in an airtight dish at room temperature or in the refrigerator.
  • Small Cheese Soufflés

    Small Cheese Soufflés

    Contrary to popular belief, the soufflé is easy to make and keep “blown”. Inspired by a recipe of a la Distasio, these small soufflés are delicious and very light with a salad.

    Servings: 4 or 6 small ramekins

    Ingredients:

    • 1 tablespoons of melted butter to grease the molds
    • 3 tablespoons butter
    • 2 c. grated Parmesan cheese (optional)
    • 1/4 cup unbleached all-purpose flour
    • 1 cup milk
    • 1 cup Gruyere cheese, cheddar, grated cheese
    • 4 eggs, separated
    • 1/3 cup chopped fresh herbs of your choice (chives, parsley, dill, basil) and a few pinches of dried herbs
    • 1/3 cup pecans or Grenoble chopped toasted (optional)
    • Salt and freshly ground pepper

    Directions:

    1. Preheat oven to 350 ° F. Butter 4 ramekins and sprinkle with grated Parmesan cheese (optional).
    2. In a small saucepan over medium-low heat, melt butter, add flour and cook 1 minute, stirring.
    3. Stir in milk, whisking. Bring to a boil, stirring. Cook 3 minutes.
    4. Remove from heat, add cheese, stirring until melted.
    5. Add the egg yolks, herbs, salt and pepper, whisk to combine.
    6. In a bowl, whisk the egg whites with 1 pinch of salt with electric mixer until firm.
    7. Add 1/3 of the whites into the above mixture, fold in to relax the preparation.
    8. Pour the mixture over the meringue into another bowl and fold in with a spatula.
    9. Divide between the ramekins. Place in a rectangular mold. Sprinkle chopped nuts
    10. Pour boiling or hot water halfway up the ramekins.
    11. Bake 25 minutes (do not open the oven door). Close the oven. Let cool about 5 minutes to avoid thermal shock.
  • Plum Cake

    Plum Cake

    It is rare that I make cakes, but I bought a big bag of yellow plums at Jean-Talon Market at $2. Last week I made a clafoutis with prunes and yesterday I found this cake recipe I adapted from Smitten Kitchen website . Apparently this recipe was the most popular of the New York Times and it can also be done with apples or other fruit. Excellent with coffee.

    Ingredients:

    • 1 cup unbleached flour
    • 1 teaspoon baking powder
    • 1 pinch of salt
    • 1/2 cup sugar ( the original recipe has 1 cup, 1/2 was sufficient )
    • 1/2 cup (115 g) unsalted butter, softened (I used 85 g )
    • 2 large eggs
    • 1 tsp vanilla extract
    • About 12 plums halved, pitted and washed.
    • 1/2 teaspoon cinnamon

    Directions:

    1. Preheat oven to 350 F
    2. In a bowl , combine flour, salt and baking powder
    3. In another bowl, cream the sugar and butter with electric mixer until fluffy and light in color.  Add the eggs, one at a time and vanilla extract.
    4. At low speed, add the dry ingredients.
    5. Spoon batter into an 9-inch springform pan and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with cinnamon and a bit of sugar.
    6. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 40 to 50 minutes. Cool on rack.
  • Roasted spiced chickpeas

    Roasted spiced chickpeas

    pois chiches

    I adopted this vegetarian recipe that can accompaniment with salad, onion bhaji or grilled vegetables. Made quickly, you can customize with spices you have on hand or to taste: herbs, cajun, chili, curry, garlic, etc.

    Ingredients:

    • 1 can (540 mL) chickpeas, drained and rinsed
    • 2 tablespoons olive oil
    • 2 teaspoon paprika
    • 1 teaspoon of turmeric
    • some garlic powder
    • some dried onion
    • 1 tablespoon fresh or frozen coriander
    • 1 tablespoon lemon or lime juice
    • salt and pepper

    Directions:

    1. Preheat oven to 400 F.
    2. Combine chickpeas with all the ingredients, then spread on a baking sheet lined with parchment paper.
    3. Bake for about 30 minutes, stir a little. You can increase the cooking time to about 50 minutes if you want crisper and dried. I like to sprinkle a little bit of salt and more lemon juice at the end.
  • Moroccanoil

    Moroccanoil

    It’s autumn and here are my latest discoveries in skin and hair care. Following an appointment with my hairdresser that uses Moroccanoil range of products , I went out with soft, well disciplined hair. Short of styling product , I bought the Moroccanoil Hydrating Styling Cream. It revitalizes, moisturizes and reduces frizz on all hair types, especially dry hair. It is also suitable for colored hair and leaves a subtle pleasant smell. Next test, the hydrating mask.

  • Druide Products

    Druide Products

    Founded in 1979, Druide is a Canadian company that offers a line of holistic, natural and organic certified cosmetics. Its goal is to offer products that do not affect people’s health, and without polluting the planet. The good news? I just found their autumn sale on their website, as well as the one that took place last weekend at the warehouse in Pointe-Claire. I was able to supply liquid hand soap $3 instead of $10 and body lotion for $5 instead of $20. Follow our facebook page to know their next warehouse sale!

  • 3Lab

    3Lab

    I discovered 3Lab facial products at The Bay, always in search of the perfect product for my sensitive skin. Most products do not contain fragrance and ingredients are derived from vegetable origin of the highest quality. Among my favorites, I was conquered by the oil-free cleansing gel that foam gently, removes makeup and cleanses the face. The exfoliating jojoba beads has also become my ally. Unlike the majority of scrubs, is so soft that it does not irritate the skin. Perfect mask is an experience in itself, it leaves the skin hydrated and energized, almost a temporary lifting..

  • Cranberry Oatmeal Cookies

    Cranberry Oatmeal Cookies

    Servings : 10 to 12 cookies

    Ingredients:

    • 1 cup quick-cooking oats
    • 3/4 cup unbleached flour
    • 1/2 teaspoon baking powder
    • 1 pinch of salt
    • a little ground cinnamon to taste
    • 1 tablespoon of chia seeds and /or ground flaxseed
    • 1/4 cup dried cranberries
    • 1/4 cup chopped walnuts
    • 1 teaspoon vanilla extract
    • 1/3 cup brown sugar
    • 1/4 cup melted coconut oil  or olive oil
    • 1 banana

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, combine oats, flour, salt, baking powder, cinnamon, chia seeds, cranberries, walnuts.
    3. In another bowl, mix the sugar, oil, vanilla and banana with a blender until the banana is pureed.
    4. Add liquid to dry ingredients, mix and form biscuits with a spoon. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, until lightly browned.

     

  • Chocolate and chia pudding

    Chocolate and chia pudding

    A nutritious snack, vegetarian, paleo and gluten free. The chia seed is rich in fiber, protein, omega-3, calcium, phosphorus and manganese.

    Ingredients:

    • 1 cup chocolate almond milk (I like the Silk True Almond)
    • 3 tablespoons of chia seeds

    Directions:

    1. Sprinkle chia seeds in a bowl with the almond milk and stir to prevent the seeds clump.
    2. Leave chia seeds absorb the liquid for about 40 minutes, or until the pudding is the consistency of tapioca. Stir occasionally as needed.
    3. Cover, refrigerate and serve.
    4. For a smooth texture, refrigerate for about 8 hours, then blend with a high-powered blender like the Vitamix. Garnish with coconut or dark chocolate chips.
  • Crème anglaise Sauce

    Crème anglaise Sauce

    Creme anglaise sauce is used with many cakes, floating island or brownie. It is also the base of the ice cream. Here is my first attempt that was successful, even if I did only with 1% milk. I then flavored with three tablespoons Grand Marnier.

    Ingredients:

    • 2 cups of milk or half milk and half cream
    • 5 egg yolks
    • 1/4 cup sugar
    • 1 vanilla bean, cut in half or vanilla extract

    Directions:

    1. In a saucepan, bring the milk, vanilla and half the sugar to a boil and remove from heat.
    2. In a bowl, beat the egg yolks with the remaining sugar with a whisk until light and creamy.
    3. Slowly pour the milk into the eggs, stirring constantly.
    4. Pour into the pan and cook over low heat, stirring with a spatula or wooden spoon until the cream makes tape or coats the back of a spoon. Remove from heat immediately. The cream should never boil.
    5. Cool and cover with plastic wrap to refrigerate or serve warm. It keeps up to 3 days in the refrigerator.