What are we eating ? | We brunch all weekend

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.

Quickly done well: pascade, basic recipe by Marysol Foucault, from the Edgar restaurant

Once you discover the pascade, you won’t be able to do without it. Part pancake, part omelet, part soufflé, it’s the most versatile medium, to serve with savory or sweet toppings, for any occasion.

Makes three big pancakes that can feed three people with big appetites or six people if there’s something else on the table!

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup flour
• 1/4 cup sugar
• Fat of your choice (Marysol prefers duck fat, but butter and coconut oil also work)

Preparation

1. Preheat the oven to 200°C (400°F). Put the cast iron pans (8 inches in diameter) in it so that they are very hot.

2. In a container or bowl with high sides, add all the ingredients except the fat. Pass the device to the mixing arm until there are almost no more lumps.

3. With a dry cloth or an oven mitt, remove the cast iron pans. Add a large tablespoon of fat and distribute well in the pan in a circular motion. Add a ladle (8 oz) of pancake mixture and bake for 8 to 10 minutes. The sides of the pancake will be nicely browned and crispy, the bottom/center still soft.

4. You can also bake mini pascades in muffin tins. This recipe will make a dozen small soufflé pancakes.

Snack: breakfast baklava

Marie-Ève ​​Caplette wanted a yogurt-based lunch. “I said to myself: how to make it a little bit special? “, she recalls. She considered adding tahini and honey to it. “It made me think of baklava,” says the nutritionist. It’s super simple, you just had to have the idea. Here is his breakfast version baklava, with dates and pomegranate.

For one large serving or two moderate servings

Ingredients

Sesame puree:

• 6 pitted dates
• 1 C. tablespoons sesame butter (tahini)
• 3 tbsp. water
• 1 pinch ground cinnamon

Yogurt:

• 250 g (1 cup) plain Greek yogurt
• 1 date, pitted and finely chopped
• 1 C. pomegranate seeds
• 1 C. tablespoons pistachios, chopped
• 1/2 tsp. sesame seeds
• 1/2 tsp. honey

Preparation

Sesame puree

1. Place dates, sesame butter, water and cinnamon in a small microwave-safe bowl. Cook for 45 seconds at maximum intensity. Beat with a fork until smooth. To book.

Yogurt

2. In a bowl, using a fork, mix the yogurt and the sesame puree. Top with remaining ingredients.

Source : Eating well is simple!by Marie-Ève ​​Caplette, nutritionist, Guy Saint-Jean editor

Call me boss! : fake eggs benedict

Albert Elbilia hates eggs Benedict. ” Too heavy ! “, he says without appeal. The kind of stuff you digest all day. And what about the store-bought English muffins used to make them, which only taste “baking powder and cardboard”? Albert Elbilia offers a version with homemade buns cooked in a pan or on a cast iron grill, without Hollandaise sauce, replaced by a drizzle of spicy mayonnaise.

Homemade English muffins

For 8 muffins

Ingredients

• 400g unbleached white flour
• 25g rye flour
• 280 g lukewarm water
• 30g olive oil
• 8g salt
• 4 g active yeast

Preparation

1. Place the water, yeast, flours and salt in the bowl of a stand mixer. Beat on lowest speed for 8 minutes, gradually incorporating the olive oil during the last 2 minutes of kneading.

2. Roll the dough into a ball, coat with a drizzle of olive oil, place in a bowl and cover with plastic wrap, then let rise for 3 to 4 hours, until the dough almost doubled in size.

3. Invert the dough onto the work surface, fold down once and let rest for another 20 minutes, then roll out the dough with your fingers into a large rectangle. Cut into 8 square buns.

4. Preheat a cast iron grill (ideally, or skillet) over medium-low heat. When the cast iron is very hot, brush the dough pieces with olive oil and cook them, one at a time, on the grill. Turn over halfway through cooking (2 to 3 minutes) and repeat with the other breads.

fake eggs benedict

For 4 people

Ingredients

• 4 ripe avocados
• 8 poached eggs*
• 16 thin slices of pancetta
• Lime and cumin mayonnaise
• Dry Roasted Cumin Seeds
• 4 homemade “English muffins” (see previous recipe)

Preparation

1. Preheat the oven to 220°C (425°F). Place the slices of pancetta on a baking sheet lined with parchment paper and cook the meat until well grilled, about 8 minutes.

2. Open the loaves in half: place a thinly sliced ​​avocado, two pancetta chips and two poached eggs on the base of each loaf. Coat with mayonnaise, sprinkle with roasted cumin seeds, salt and pepper, enjoy.

* Provide only one egg per person for more modest appetites.

Lime and cumin mayonnaise

Ingredients

• 320 g homemade or store-bought mayonnaise
• 20g lemon juice
• 10g maple syrup
• 35g lime juice
• 6g ground cumin

Preparation

Using the mixer, mix all the ingredients until the mayonnaise is homogeneous.

Guilty Pleasure: Special Croissants

Hurry up ? The guests are almost there, but you would still like to serve them something special? Samuel Joubert, cook, photographer and founder of the culinary blog Le Coup de Grâce, offers an enriched version of the croissants bought at the bakery.

Recipe by Samuel Joubert, taken from Coup de Grâce

Servings: 4 croissants
Preparation: 5 mins
Cooking: 10 mins

Ingredients

• 4 fresh croissants
• 3 eggs
• 1/2 cup of milk
• A cork of dark rum
• 1 C. butter
• Maple syrup

Preparation

1. In a large bowl, combine the eggs, milk and rum, then whisk to combine.

2. Melt 1 tbsp. butter in a skillet over medium-high heat.

3. Dip the croissants in the mixture and crush them lightly to release the air. Hold under the liquid to let it absorb slightly.

4. Place the croissants in the hot pan and add a small ladle of mixture on top of each. Cook for 4-5 minutes, then flip. Add another small ladle and continue cooking until golden brown.

5. Serve with a generous amount of your favorite syrup and cover with fresh fruit.

Note: for a non-alcoholic version, the rum can be replaced by vanilla essence.

Health ! : dragon fruit smoothie bowl

Do you know dragon fruit? We don’t use it much here, but its bright pink color works wonders in a smoothie. Katrine Paradis, from the K pour Katrine blog, understood it: she created with her daughter Margaux a recipe for a pitaya smoothie bowl (another name for this exotic fruit). She made one with us.

For 2 servings

Ingredients

For the smoothie

• 3 cups (750 mL) tropical dragon fruit frozen smoothie mix*
• 1 cup (250 ml) non-dairy milk of your choice
• 1 C. (15 ml) lime juice

For garnish

• 1/2 cup (125 mL) vanilla coconut yogurt
• 1/2 cup (125 mL) sliced ​​strawberries
• 1/3 cup (80 mL) salted almonds, toasted, coarsely chopped
• 2 tbsp. (30 ml) hemp seeds
• 1 C. tablespoons raw cacao nibs (optional)
• 1 C. tablespoons freeze-dried raspberries (optional)

Preparation

1. In a blender, add all the smoothie ingredients. Blend until very smooth, scraping the sides a few times if necessary. Do not hesitate to add a little vegetable milk if the preparation is too difficult to mix. Divide mixture between two bowls and top with “yogurt”, strawberries, almonds, hemp seeds and raw cacao nibs.