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Granola dessert

Posted 26/02/2012 By Edith

Granola dessert

We can use our homemade Granola in so many ways. For example in a glass dessert (verrine) decorated with fresh fruit and topped with vanilla yogurt.
It makes an excellent dessert or a highly nutritious snack that will delight your children and your guests.

Desserts with Granola topping

Go with your taste and imagination and “bon appétit”!

 

 

 

 

JeBouffe style Turon

Posted 04/07/2011 By Francois

JeBouffe style Turon

The classic Turon is a delicious snack from the Philippines. Pieces of banana (usually plantains) sprinkle with brown sugar, rolled in a sheet of spring roll dough and deep-fried.

Here is a slightly modified version but just as pleasant in the mouth and on the plate.
Inspired by a recipe from foodiewifeymama

JeBouffe style bananas Turon

Servings: 4
Preparation: 5 minutes
Cooking time: 5 minutes

ingredients:
2 bananas (plantains or regular)
4 tablespoon of brown sugar
4 sheets of filo dough
1/2 cup of vegetable oil (canola preferred)

steps:
1 – Peel the bananas and cut in half.
2 – Place a piece of banana in the center of each dough sheet.
3 – Sprinkle 1 tablespoon of brown sugar on each piece.
4 – Close the dough in a roll (use milk or beaten egg to glue the dough).
5 – In a deep skillet, heat oil over medium heat.
6 – Bake the rolls until all sides are deep golden.
7 – Place the rolls on paper towels to remove all trace of oil before serving.

Salmon with garlic flower

Posted 02/07/2011 By Francois

Salmon with garlic flower

Serving Size: 2
Preparation: 5 minutes
Cooking time: 10 minutes

Flavourful and rich in Omega3, salmon is worthy of the finest restaurants. This recipe trap it in foil together with some white wine, slices of lime and lemon, but especially with two beautiful stalks of very aromatic garlic flower. Cooked this way the salmon retains its flavor and includes part of those from the other products.

Salmon with garlic flower

Cooking can be done on a BBQ (closed canopy, low heat) or in the oven at 350F

Cooked Salmon with garlic flower

ingredients:
500gr. fresh salmon fillet (1lb)
1 lime
1 lemon
2 stalks of garlic flower
salt and pepper to taste
2 tablespoon olive oil
4 tablespoon of dry white wine

steps:

1 – Cut two squares of aluminum foil large enough to fully wrap the fillets.
2 – Place portions of salmon fillet in center of each square.
3 – Cut the lime and lemon in slices.
4 – Place the citrus slices over the fillets.
5 – Place the garlic flowers on top.
6 – Pour the olive oil and wine over all.
7 – Salt and pepper lightly.
8 – Close the curl as tightly as possible.
9 – Bake 10 minutes on the grill (lid closed) or in the oven (350F.)
10 – Serve with a nice green salad or rice.

Cauliflower with mustard sauce (for Penne)

Cauliflower with mustard sauce (for Penne)

For: 4 people
Difficulty: Easy
Cost: Economical

Preparation time: 30 minutes
Cooking time: 30 minutes

A surprising and original recipe. A truly unique taste to discover.

The amount of mustard and zest can be easily adjusted to taste.

WARNING: To complete successfully this recipe, it is imperative to use penne pasta or similar type. Most importantly, no spaghetti or other thin pasta.

head of cauliflower 1.25 l. 5 cups
butter 30 ml. 2 tablespoons
Dijon mustard 30 ml. 2 tablespoons
breadcrumbs 375 ml. 1 1/2 cups
grated Parmesan cheese 180 ml??. 3 / 4 cup
cream 35% 125 ml. 1 / 2 cup
grated lemon zest 15 ml. 1 tsp

1 – In a large pot of salted water, cook pasta for 5 minutes at high broth.
2 – Add the cauliflower and continue cooking.
3 – Drain but save 1 / 2 cup cooking water (set aside).
4 – When cooking pasta and cauliflower, melt butter in large skillet over medium heat.
5 – Mix the mustard with melted butter.
6 – Add the bread crumbs and mix well.
7 – Cook the mixture to brown bread crumbs (5-8 minutes).
8 – Remove from heat and set aside.
9 – Add the Parmesan, cream and lemon zest to the mixture of pasta and cauliflower.
10- Heat over low heat, stirring to evenly distribute the sauce and melt cheese (2-3 minutes).
11- Transfer to large serving platter.
12- Cover with mustardy crumbs and serve immediately.