Black Forest Sundae

To make this chocolate mousse, you’ll need only three ingredients, plus a little elbow grease to beat the eggs until the mixture forms a ribbon, i.e., until they’ve gained volume. Incorporate melted chocolate at the very end to create a dense mousse. Pour the mixture into ramekins and leave them in the fridge for a little weeknight treat.

Puff pastry, jam and a little sugar come together in this pretty turnover, called “jalousie” in French. This expression comes from a type of window shutter, “gelosia,” which originated in Italy and whose openings can be adjusted to allow one to look out without being seen. The slits in the dough are reminiscent of these shutters. No doubt your colleagues will be jealous when they see your dessert at lunchtime.

It’s plum season and they’re the stars of the syrup in this smooth cocktail. Mix it with aquavit, a Scandinavian alcohol similar to gin, and a dash of lemon for a hint of freshness. It’s like having one foot in summer and one foot in sweater season just around the corner!

In this vegetarian version of the classic stuffed pepper, we’ve used sweet Cubanel peppers and stuffed them with a mixture of ricotta cheese, artichoke hearts and basil. The very thin flesh of this variety cooks very quickly in the oven. The peppers soak in a tomato sauce spiced with gorria chili, which is the same variety as Espelette chili pepper (which must grow in this region of the Basque Country to get its Protected Designation of Origin).

So cute, mini bell peppers are available in most grocery stores now. They’re often eaten as crudités, but in this recipe, they’re roasted in the oven, then marinated in oil, parsley and red wine vinegar to transform them into condiments. They’re perfect with charcuteries for cocktail hour, they make the ideal companion to grilled meat and they’re fantastic toppings in a sandwich.

We completely fell in love with this meal-salad. The dressing includes habanero chili, a very spicy orange chili that’s tempered with honey, peach wedges and grilled bell peppers. Add texture and flavour to this dish with shrimp dipped into lightly beaten egg and cornstarch, which make them extra crunchy when cooked. A super fresh salad, with a hint of heat.

Love them or loathe them, Brussels sprouts leave no one indifferent. Even less so when they’re served in spectacular fashion, directly on the stalk. Roast them, coated with bacon breadcrumbs, and serve them with green onion cream. These delicious green-hearted cruciferous vegetables will wow even their strongest critics.

These muffins offer the best of both worlds: the moistness of cake and the heartiness of a snack. The soft cereal dough is combined with homemade buttermilk and the sweet, concentrated taste of a generous quantity of blueberries. The ideal balance of flavours and textures to satisfy the munchies.

Count on your pantry packed with canned flavour bombs to whip up a super tasty sauce in a jiffy. Crumbled tuna and tomato paste come to the rescue in this recipe. They form the base of the sauce, to which you’ll add Parmesan and cream to enhance the dish. This sauce may taste like it has simmered for hours, but it’ll take you a fraction of the time to make it!