Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.
Prep: 15 mins
Cook: 15 mins
Portions : 10
Keeps for 1 week in the refrigerator or 6 months in the freezer.
For a vegan version, be sure to use homemade breadcrumbs made from dry bread, store-bought dairy-free breadcrumbs, or panko breadcrumbs.
Source: Recipe by Geneviève O’Gleman, taken from Savor.
Published on lapresse.ca on December 29, 2019.
This tofu scramble with vegetables and rosemary will confuse the skeptics! It can be served both at brunch, with potatoes, and at dinner, accompanied by rice or couscous.
Source: recipe by Sophie Ducharme.
Published in La Presse on December 20, 2018.
Rest assured: there is no brains in this dish. At the beginning of the 20th century, silk workers in the Lyon region were called “canuts” who, not having the means to afford a dish of lamb’s brains, opted instead for a Lyonnais cork for a mixture cottage cheese beaten with fine herbs and served with country bread, an inexpensive and nutritious dish. Jean-Benoît Courcoul, from La Coupole restaurant in Montreal, prepares his own with curd fresh cheese from Suisse Normande.
For 4 people
Published on lapresse.ca on May 16, 2017.
This bread pudding is the perfect way to upcycle leftover bread and pastries from last brunch: a great way to save money and avoid waste. Catherine Martin created this double-chocolate version, in the dough as well as the icing.
Donne 8 muffins
The puddings can be eaten as they are, but will be even better topped with chocolate ganache which is prepared by mixing 125 ml of boiling 35% cream with 1 cup of chocolate cut into small pieces.
Published on lapresse.ca on April 18, 2017.
To hydrate without getting drunk, mocktails can come to our rescue.
Published in La Presse on January 26, 2017.