What are we eating ? | Summer recipes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Indulgence: blueberry and orange muffins

Quebec blueberries have finally arrived, which makes you crave… blueberry muffins. Nathalie Verret, nutritionist, offers a recipe for tasty muffins, with good fat and a reasonable amount of sugar. “When we eat less sweet, we appreciate the blueberries and the touch of orange which gives a tangy side”, she argues. Nathalie Verret offers around forty recipes in Mediterranean dietpublished by Modus Vivendi.

Preparation: 20 minutes

Cooking: 15 minutes

Yield: 12 muffins

Ingredients

• 130 g (1 cup) whole wheat flour
• 95 g (3/4 cup) all-purpose flour
• 1 C. teaspoon baking powder (baking powder)
• 1/2 tsp. baking soda
• 65 g (1/3 cup) brown sugar
• 25 g (1/4 cup) quick-cooking rolled oats
• 25 g (1/4 cup) ground almonds
• 2 large eggs
• 310 ml (1 ¼ cup) buttermilk*
• 90 ml (6 tbsp.) canola oil
• 1 C. orange juice
• 1/2 tsp. vanilla extract
• 300 g (2 cups) blueberries
• The zest of an orange
• 2 tbsp. sunflower seeds

Preparation

• 1. Preheat the oven to 200°C (400°F).
• 2. In a bowl, combine the flours, baking powder, baking soda, brown sugar, rolled oats and almonds.
• 3. In another bowl, whisk together eggs, buttermilk, oil, orange juice and vanilla. Using a wooden spoon, add the dry ingredients, mixing until the preparation is homogeneous. Gently stir in blueberries, orange zest and sunflower seeds.
• 4. Divide the batter into paper cases placed in a muffin tin. Bake in the middle of the oven for 12 to 15 minutes or until a toothpick inserted in the center of a muffin comes out with no batter on it.

* Practical advice

If you don’t have buttermilk, add 4 tbsp. lemon juice or white vinegar in a measuring cup and add enough milk to obtain 310 ml (1 ¼ cups) of preparation. Leave to stand for a few minutes and stir.

Source : Mediterranean dietby Nathalie Verret, Modus Vivendi editions

Published on lapresse.ca on July 20, 2019.

Quickly done well: beet salad with legumes

Whether you think meat grilled on the barbecue or a picnic in the park, the main course rarely comes alone. Here is a recipe for beet and legume salad perfect for a picnic, taken from gut healthby nutritionist Stéphanie Côté.

4 servings

Preparation: 20 minutes

Cooking: 40 minutes

Ingredients

• 6 medium beets, in 2.5 cm (1 in.) cubes
• 2 tbsp. olive oil
• 1 pinch of salt
• 2 tbsp. tablespoons balsamic vinegar (see practical advice)
• 1 can 540 ml white kidney beans, rinsed and drained (yields 320 g)
• 1 orange, in pieces
• 120 g (4 cups) baby spinach or arugula
• 55 g (1/2 cup) pecans, chopped
• 2 tbsp. tablespoons feta cheese, crumbled
• Pepper

Ingredients for the vinaigrette

• 2 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 C. maple syrup

Preparation

• 1. Preheat the oven to 190°C (375°F).
• 2. On a baking sheet lined with parchment paper, coat the beets with oil and salt. Bake in the middle of the oven for 30 minutes, stirring halfway through. Drizzle with balsamic vinegar. Continue cooking at 220°C (450°F) for 10 minutes. Let cool or cool, as desired.
• 3. In a salad bowl, combine the white beans, orange, spinach and pecans. Then add the beets.
• 4. In a small bowl, mix all the dressing ingredients well. Pour over the salad and mix well. Season with pepper and garnish with feta cheese.

Practical advice

Preferably choose a thick balsamic vinegar.

Variant

To vary your menus, replace white beans with red or black beans, or even with chickpeas.

Source : gut healthby nutritionist Stéphanie Côté, Modus Vivendi editions.

Published in La Presse + on July 6, 2017.

Call me boss! : lamb chops marinated in mead

For 6 to 8 people

Ingredients

• A trimmed Quebec rack of lamb or 16 small chops (about 8 servings)

Ingredients for the marinade

• 1/4 cup sunflower oil
• 3 tbsp. tablespoon apple cider vinegar
• 50ml Blizz Dry Mead*

Preparation

• 1. Mix all the ingredients for the marinade and marinate the chops for 6 hours.
• 2. Salt the chops before cooking.
• 3. Grill on the BBQ for 4 or 5 minutes, for medium-rare cooking.

Summer honey, rhubarb and Saskatoon chutney

Makes about 400ml of chutney. The recipe can easily be doubled or divided. Chutney is also delicious as an accompaniment to rillettes and cheeses.

Ingredients

• 375g fresh or frozen rhubarb, cut into 1cm pieces
• 185 g fresh or frozen Saskatoon berries (can be replaced with blueberries)
• 150 g onion, chopped
• 255 g Miels d’Anicet summer honey
• 185g red wine vinegar
• 3/4 tsp. tablespoons fresh ginger, grated
• 1 C. salt
• 3/4 tsp. tsp chili flakes
• 1/8 tsp. ground allspice

Preparation

• 1. Weigh all the ingredients except the honey and place in a large cauldron. Add 1/4 cup of water to start cooking and to prevent the chutney from sticking. Heat over medium heat, stirring frequently.
• 2. While cooking and using a wooden spoon, mash the fruit to help compote.
• 3. When the fruits have started to stew, add the honey. The chutney will become a little runnier. Continue cooking, stirring regularly, until the chutney is thick enough. Add a little water if needed, if the chutney starts to stick to the bottom of the cauldron. We are looking for a texture a little thicker than a jam.
• 4. Serve the chutney with the chops and with grilled Quebec asparagus sprinkled with fresh herbs from the garden.

* Blizz mead can be used as a side dish.

Published on lapresse.ca on June 20, 2020.

Guilty Pleasure: Multi-Fruit Pie

Servings: 6 to 8

Preparation: 30 minutes

Cooking: none

Refrigeration: 2 hours

Utensil: 25 cm round tart mold in pyrex or ceramic

Ingredients for the bottom of almonds and dried fruits

• 255 g (1 1/2 c) whole almonds, toasted
• 210 g (1 1/2 c) dried fruits — dates, figs and raisins
• 1 C. ground cinnamon
• 1 C. 1 tbsp water — or more, if needed

Ingredients for the fruit filling

• 600 g to 700 g (3 to 4 cups) fresh fruit of your choice (strawberries, blueberries, raspberries, kiwis, cherries, blackberries, green grapes and others)
• 500 ml (2 cups) cranberry and raspberry juice or other fruit juice
• 2 tbsp. tablespoon agar-agar flakes

Preparation

• 1. Grind the almonds in a food processor.
• 2. Add the other ingredients and grind again.
• 3. Press the mixture with your fingers into the bottom of the pan.
• 4. Place the fruit on the base of almonds and dried fruit.
• 5. In a saucepan, mix the fruit juice with the agar-agar and bring to the boil.
• 6. Reduce heat and simmer gently for 5-10 minutes or until flakes are completely dissolved.
• 7. Mix well and pour this hot mixture over the fruit.
• 8. Leave to cool for 2 hours in the refrigerator and serve.

What is agar agar?

“Plant substance extracted from red seaweed, consisting of pectin and having the property of swelling in water. A vegetarian substitute for gelatin, agar-agar is sold in flakes or powder. It is easily found in Asian grocery stores and health food stores. »

Source: recipe by Josée Fiset and Dominique Boué taken from the book piesby Josée Fiset and Dominique Boué, published by Éditions de l’Homme.

Published on lapresse.ca on February 8, 2010.

Health ! : “Green Chiller”

Seedlip soft drinks are the best known in the world. The company offers three products whose scents and flavors are very distinct: spicy, floral and herbaceous. It is the latter, the Garden 108, that Max Coubès chose to use to prepare a non-alcoholic cocktail, but full of crisp flavors.

Ingredients

• 1.5 oz of Seedlip Garden 108
• 1 oz lime juice
• 1 oz simple syrup
• 0.75 oz coconut milk
• 6 mint leaves
• 1/2 tsp. matcha powder
• Ginger ale

Preparation

• 1. Pour all the ingredients into a shaker except the ginger ale.
• 2. Add ice cubes, then shake vigorously.
• 3. Double strain into a small old-fashioned style glass over ice using a fine strainer.
• 4. Lengthen with the ginger ale.
• 5. Garnish with a sprig of mint and a slice of cucumber.

Published on lapresse.ca on January 31, 2021.