As long as there are vegetables at the market, take the opportunity to prepare this delicious soup that can be made in large batches and then frozen. In order to enhance the sweet flavour of the butternut squash and tomatoes, as well as allow the vegetables to caramelize well, roast them in the oven with shallots, garlic and thyme. Add cream for the right amount of richness, and you’ve got a steaming hot bowl of comfort.
Рубрика: Magazines
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Greek Salad with Cheese Curds
Surprise your buffet guests with this twist on a Greek salad, prepared with cheese curds instead of feta cheese. And to ensure it keeps the texture you love, serve the salad at room temperature.
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Spicy Olive Ciabatta
This ciabatta recipe has a poolish dough base, which can be compared to a sourdough starter, giving a nice structure to the dough. The poolish is made of a mixture of flour, water and yeast that must double in volume before adding more flour and water. Just stretch and fold the dough, which becomes smooth and elastic, over itself three times until it becomes beautifully shiny, soft and dense. The ciabatta tastes great plain, but don’t hesitate to add the bold, punchy flavour of olive and chilies. It’s a dream sandwich bread!
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One-Pot Tomato Rice with Shrimp
In this one-pot rice dish, made in collaboration with Classico, the idea is to make a simplified version of a paella in the blink of an eye. The rice soaks up the sweet fragrance of the white wine, as well as the tomato basil sauce. This recipe also includes shrimp, which are added on top at the end. Serve this colourful dish with parsley and half-slices of lemon. All that’s left is to bring it to the table and feed your wanderlust directly from the dining room!
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Turkey Wrap Pinwheels with Bacon and Cream Cheese
Sandwich wraps are a practical lunchbox staple. In this version, we’ve loaded a tortilla with lettuce, turkey breast slices, crunchy vegetables and bacon. Wrap each tortilla tightly and then cut into pinwheels. Each is secured with a toothpick garnished with a cherry tomato or cornichon. Makes for a lunch with style!
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Corn on the Cob with Lemon-Tarragon Butter
If you’re looking for something original to serve on your corncobs, this is the recipe for you. Once the cobs are cooked, brush them with butter flavoured with lemon juice and zest, chopped tarragon and pepper. This topping is both tangy and anise-flavoured, which is a nice switch from the usual butter and salt, and will make your corn shine.
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Grilled Corn on the Cob with Coconut and Peanuts
Inspired by a street food specialty from Cambodia, this dish highlights a mixture of coconut milk, sugar and fish sauce, which is brushed onto the cobs. When ready to serve, garnish with peanuts and grated coconut. This sweet, tangy and contrasting combination will take your corn up a notch and win over everyone.
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Confit Tomato Sandwiches with Tonnato Sauce
The classic tomato sandwich takes on new life with this version, where the tomatoes are confit. It’s a surprising touch, adding a taste of umami to this classic summer snack. Tonnato is also added, made from an emulsion of tuna, garlic and hot mustard. A play on texture is also created with the inclusion of arugula and basil.
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Cold Sesame Noodles with Smoked Tofu
A cross between a pasta salad and an Asian-style power bowl, this recipe uses cold egg noodles topped with a green-onion and soy-sauce dressing. Add iceberg lettuce, julienned cucumber and radishes for a perfectly crunchy texture.
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Shrimp and Peanut Green Curry
To prepare this vibrant green curry, mix a good amount of cilantro with green onions, ginger and coconut milk. Add shrimp and peanuts, and you’ve got a creamy and refreshingly light weeknight meal.