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  • Zucchini Bread

    Zucchini Bread

    Ingredients:

    • 2 eggs
    • 1/2 cup vegetable oil
    • 1/2 cup brown sugar
    • 1 teaspoon vanilla
    • 1/2 teaspoon ground cinnamon
    • 1 1/2 cups unbleached flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 2 cups (2 medium zucchini) grated and  undrained zucchini
    • 1/2 cup walnuts or pecans

    Directions:

    1. Preheat oven to 180 ° C (350 ° F).
    2. In a bowl, mix the eggs with the sugar then add the oil, vanilla and mix until consistency is smooth. Add the grated zucchini.
    3. In another bowl, combine flour, baking powder, salt, , cinnamon, baking soda and nuts. Incorporate the first mixture.
    4. Pour into prepared loaf pan and bake 50 to 55 minutes or until toothpick inserted in center of loaf comes out clean.
    5. Unmold onto a wire rack and let cool.
  • Apple Clafoutis

    Apple Clafoutis

    I usually make cherry clafoutis, but I had several fresh apples and I found this great recipe on the website of the Quebec apple, which I adapted a bit. Another good healthy dessert, full of fruits and low in fat, once out of the oven already half of it was eaten…

    Servings: 6 to 8 people

    Ingredients:

    • 2  tablespoons butter or margarine
    • 6 cups Granny Smith or Cortland apples, peeled, cored and sliced
    • 2 tablespoons brown sugar
    • 1/2 cup of 1% milk
    • 1/3 cup unbleached all-purpose flour
    • 1/4 cup sugar
    • 3 eggs
    • 2-3 tablespoons rum (optional)
    • 1 teaspoon vanilla extract
    • 1 pinch of salt
    • 1 pinch of ground cinnamon

    Directions:

    1. In a skillet, melt butter over medium heat and let it skip the apple slices with brown sugar for 6-8 minutes or until tender. Then put them in a greased shallow, with a capacity of 2 l (4 cups) and baking.
    2. In a bowl, mix the eggs and sugar, then add milk, flour, salt, vanilla and rum until the dough is smooth and clear.
    3. Pour the batter over the apples by sliding to the bottom of the mold.
    4. Bake in a preheated oven at 180 º C (350 º F) for 45 minutes or until knife inserted in center comes out clean.

    Recipe inspired lapommeduquebec site.

  • Raisin Bran Muffin

    Raisin Bran Muffin

    muffin-son

    There are several variations of bran muffins you can make according to your taste of the moment. With or without spices, nuts, dried fruit, molasses. Nutritious, low in fat and rich in fiber, they can easily replace bread in the morning (you can even have fun and top them with strawberry yogurt right before eating!).

    Yield: 10-12 muffins

    Ingredients:

    • 1 1/2 cups unbleached flour
    • 1 cup of wheat bran
    • 1 tablespoon of baking powder
    • 1 teaspoon cinnamon (optional)
    • 1 teaspoon ground ginger (optional)
    • 3/4 tassse raisins
    • 1 pinch of salt
    • ¼ cup of brown sugar
    • ¼ cup molasses
    • 2 eggs
    • 4 tablespoons vegetable oil
    • 1 cup of milk
    • 1 teaspoon vanilla extract

    Directions:

    1. Preheat oven to 375F.
    2. In a bowl, combine flour, wheat bran, baking powder, salt, spices and raisins.
    3. In another bowl, combine oil, sugar, molasses, egg and vanilla extract.
    4. Add milk alternately with the dry ingredients. Stir gently to moisten.
    5. Pour into muffin cups. Bake about 18 minutes at 375 F.
  • Spaghetti Squash

    Spaghetti Squash

    Spaghetti squash

    Originally from America, spaghetti squash is an excellent nutritious and easy to prepare side dish.

    Directions:

    Cooking in the microwave: Pierce squash in many places with a fork to prevent it from bursting. Cook in a dish of 10 to 15 minutes, it is ready when you can easily cut it in half with a knife. To bake in the oven, you should also pierce in several places with a fork and bake for 1 to 1 ½ hours at 160 ° C (325 ° F).

    Remove seeds with a spoon, then scrape all fibers, similar to spaghetti. They are delicious with olive oil, salt and a little garlic or as a gratin.

  • Apple Sharlotka

    Apple Sharlotka

    A really simple,  healthy and quick recipe. I was inspired by the recipe of the Apple Sharlotka from the blog “Smitten Kitchen” and I adapted it a little. This cake contains no fat except that used for greasing the pan.

    Ingredients:

    • 6 apples (I used three Granny Smiths and three Mcintosh)
    • 3 eggs
    • 3/4 cup brown sugar
    • 1 cup unbleached flour
    • 1 teaspoon vanilla extract
    • 1 tablespoon dark rum
    • pinch of cinnamon to taste

    Directions:

    1. In a bowl, whisk the eggs with the sugar with the electric mixer for about 5 minutes or until the mixture is thick, pale and forms a ribbon. Add and mix in gradually the vanilla, rum and flour.
    2. Peel and slice the apples into pieces about 1/4 inch, then cut the slices in half the other way.
    3. Cover the base with parchment paper of a round cake pan with removable bottom and lightly butter the sides. The parchment paper will prevent the apple juice from flowing from the mold.
    4. Put the apple pieces into the pan and spread the batter evenly over the top with a spoon, pressing slightly so that it enters between the apples.
    5. Bake in preheated oven at 350 ° F (180 ° C) for 40 to 55 minutes or until a toothpick inserted in center of cake comes out clean. Let stand for 10 minutes, then unmold and remove the parchment paper.
  • Blueberry Pancake

    Blueberry Pancake

    blueberry pancake

    Excellent American style pancakes, puffy and light. Be careful that the pan is not too hot, otherwise the pancakes will be overcooked on the outside and doughy on the inside (what I learned in my first attempt). I like to top it with yogurt, chopped walnuts and maple syrup.

    Ingredients:

    • 1 1/2 cup unbleached all-purpose flour
    • 1 pinch of salt
    • 2 eggs
    • 1 1/2 cup milk
    • 2 tablespoons maple syrup (optional)
    • 1 teaspoon vanilla extract
    • 2 tablespoons vegetable oil
    • 1 tablespoon of baking powder
    • 2 cups blueberries, fresh or thawed

    Directions:

    1. In a bowl, combine flour and salt. Make a well and pour in the eggs. Whisk in the milk gradually.
    2. When the dough is smooth and homogeneous, add the maple syrup, vegetable oil and vanilla extract.
    3. Let stand about 30 minutes to 1 hour in the refrigerator and stir in baking powder. If there are lumps, pass the batter through a sieve.
    4. Add blueberries and don’t over mix.
    5. In an oiled nonstick skillet, heat over medium heat and pour in the mixture. Cook pancakes until they are filled with bubbles and the under-side in golden brown. Turn and brown the other side.
  • Ground Cherry

    Ground Cherry

    In Quebec, the harvest of the ground cherry is at the end of the summer and fall. It is quite difficult to get it the rest of the year. This small fruit that belongs to the same family as the tomato has a quite unique taste with hints of pineapple. It lends itself well to making jams, jellies, pies and clafoutis. It has antibacterial, anticancer and anti-inflammatory compounds. Do not hesitate to plant in your garden in spring, the plant is expected to grow rapidly and to ensure a bountiful harvest.

  • Lemon Curb small Pavlova

    Lemon Curb small Pavlova

    I can not resist a meringue, I was delighted to find the Pavlova in a recipe book, a meringue-based dessert popular in New Zealand. The original version is about the size of a cake, here I made individual servings for 6-8 people. The meringue can be covered with whipped cream, chocolate, lemon curb, just fruits, or according to your wishes at the time.

    Ingredients:

    • 2 egg whites
    • 1 pinch of salt
    • 1/2 cup sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon white vinegar, raspberry or lemon juice
    • 1 teaspoon vanilla extract (optional as it will have a slight cream color)

    Directions:

    1. Preheat oven to 300 F
    2. Whisk the egg whites and salt at low speed and gradually increase. When the whites are almost mounted at about three-quarters, begin adding the sugar gradually.
    3. Continue whisking until the meringue is very shiny, smooth and thick.
    4. Add vinegar or lemon juice, cornstarch and vanilla extract. Mix gently with a large spatula  or a whip.
    5.  On a baking sheet covered with parchment paper or a sheet of silicone, gently spread meringue in a circle, making edge of meringue slightly higher than center.
    6. Lower the oven temperature to 250 F and bake one hour. After cooking, turn off the oven and leave the meringue to cool in the oven with the door open to prevent it from cracking and collapsing.
    7. Once the meringue has cooled, cover with lemon curb and berries.
  • Lemon Meringue Pie

    Lemon Meringue Pie

    My mother always made the lemon meringue pie with a graham cracker crust. It has become my version of this pie, so simple to achieve. Here is my first lemon pie, excellent healthy dessert easy to prepare. Depending on your taste for lemon, you can use one to two, I’ve used a big one and the taste was just enough bitter.

    Ingredients:

    Crust:

    • 1 ¼ cups (150 g) cracker crumbs Graham
    • 1/4 cup butter

    Filling:

    • 1/2 cup sugar
    • 1 cup water
    • Zest of a large lemons
    • 1/2 cup lemon juice (1-2 lemons)
    • 1/4 cup cornstarch
    • 1 tablespoon butter
    • 3 egg yolks

    Meringue:

    • 3 egg whites
    • 1/4 cup sugar

    Directions:

    1. Melt the butter in the microwave for about 1 minute and mix with cracker crumbs. Press mixture in bottom and around a pie plate and bake the crust in the oven at 375 ° F, about 8-10 min
    2. Mix cornstarch with water and lemon juice.
    3. In a saucepan, mix cornstarch with sugar and lemon zest.
    4. Cook over high heat, stirring constantly until thickened.
    5. Once the mixture thickens, reduce heat, add the egg yolks and stir another 1 to 2 minutes.
    6. Remove from heat, add butter and melt, stirring the mixture well.
    7. Pour the mixture into the pie crust.
    8. In a bowl, beat the egg whites until stiff, adding sugar gradually.
    9. Gently put the meringue on pie and bake at 425 ° F in the center of the oven for about 4 to 6 minutes.
  • 2012 Falls Favorites

    2012 Falls Favorites

    This fall, the equestrian theme is in vogue, we look for the classic distinguished look from the rider, without the smell of the stables that normally comes with. Here are some of my favorites for fall 2012.

    • Laundry waterproof coat jacket faux fur collar, $ 325 at The Bay
    • Left: Leather riding boots, Ralf Laurent, $ 280 at The Bay
    • Right: Ashley degraded DAV boots, $ 80 at The Bay
    • Nadine Calvin Klein shoes, $ 149 at The Bay
    • Evan leopard satchel, $ 310 at Banana Republic
  • Niagara Falls

    Niagara Falls

    Niagara Falls in October!

    niagarafalls-night

    At nearly 700 km west of Montreal, there are the famous Niagara Falls, visited by over 19 million tourists each year.

    niagara-night

    Autumn is an ideal time to visit them, the trees begin to change color and the tourists are rare.

    niagara-mini-golf

    The city of Niagara Falls has long been recognized to be a romantic destination, especially for honeymooners. It also offers a wide range of activities for all the family, the Dinosaur Adventure Golf, Marineland, unusual museums, haunted houses and attractions offered in the Clifton Hill district.

    niagara-parc

    Along the falls, Queen Victoria Park  is a beautiful place to sit and watch the falls, or just walk through the narrow paths.

    niagara-burgerDo not look for gourmet restaurants in the city, you should rather be content with steakhouses, pizza or fast food. I liked Antica Pizzeria for its wood oven pizza, a good quality / price ratio. If you want a good meal and taste the local products, go to the neighboring town of Niagara-on-the-Lake. In addition, the best vineyards in the region are there.

  • How to choose your balsamic vinegar

    How to choose your balsamic vinegar

    I love balsamic vinegar, simply with olive oil for dipping bread, salad, seasoning for roasted vegetables, or even on a chocolate brownie!

    Unfortunately, the term “balsamic vinegar” is not regulated, so there are a wide range of products of different qualities in grocery stores.

    To select a balsamic vinegar worthy of the name, you must ensure that the order of ingredients are: grape must and wine vinegar in smaller quantities. There should not be any caramel or coloring (very common). The terms “Traditional Balsamic Vinegar of Modena” and “DOP” are also searched. You can buy vinegar of a superior quality  aged at least 12 years or 25 years minimum. The more the vinegar is aged longer in barrel of precious wood,  it will be syrupy, aromatic and expensive!

    Source: www.topsante.com

  • Deviled Quail Eggs

    Deviled Quail Eggs

    oeufs-cailles farcis

    If you are patient, here is a nice recipe to serve as an appetizer for a special occasion.

    Ingredients:

    • Quail eggs
    • 2 tablespoons Mayonnaise
    • Salt and pepper
    • fresh chives

    Directions:

    1. Cook the quail eggs in a saucepan of boiling water for 4 minutes, drain, cool in cold water and peel the eggs.
    2. Carefully cut in lengthwise the quail eggs in half and remove the yolk of each egg.
    3. In a bowl, mix the yolks with the mayonnaise, salt, pepper and finely chopped chives.
    4. Using a pastry bag or a small spoon, fill the egg halves with the mixture, cool at least 30 minutes and serve.
  • Fat Free Banana Muffins

    Fat Free Banana Muffins

    These muffins are moist and very tender, even if they contain no butter or oil. Very easy to do, you cannot go without them for lunch or for a snack.

    Ingredients:

    • 2-3 ripe bananas
    • 1 egg
    • 1/3 cup 1% milk
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 1 1/2 cups unbleached all-purpose flour
    • 2 teaspoons baking powder
    • 1 pinch of salt
    • 1/2 teaspoon cinnamon
    • 1/2 cup chocolate chips (optional, as they contain some fat)

    Directions:

    1. Preheat oven to 350 degrees F.
    2. In large bowl, mash bananas with fork.
    3. In a bowl, combine flour, salt, baking power and cinnamon.
    4. In another bowl, mix with an electric mixer the egg, sugar and vanilla extract. Gradually add the milk and then the bananas.
    5. Add the mixture to the bowl of dry ingredients and mix together. Add the chocolate chips. Put in lined muffin pan.
    6. Bake 20 to 25 minutes or until a toothpick comes out clean.
  • Camellia Sinensis Tea House

    Camellia Sinensis Tea House

    The many benefits of tea have been known for thousands of years and they are now more readily available from various regions of the world. The Camellia Sinensis tea house has  stood  out  for several years offering an impressive array of white, green, black, Oolong and Pu Er tea and as well as aged, smoked or flavored tea. The founding members of the company are four professional tasters who travel each year to different parts of Asia in search of great teas. With their wide and unique range of teas, this home also offers tasting courses in Montreal and Quebec. Their teas are sold in many stores across Quebec and you can visit one of their three stores during your stay in Montreal.

    For more information, I invite you to visit their site.