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.

For 4-6 people

* Quebec asparagus is not yet in season, but you can find beautiful imported ones in greengrocers and in some supermarkets.

**Nigella seeds can be found in fine and ethnic grocery stores, for example at Épices de cru, at the Jean-Talon market

Published on lapresse.ca on April 15, 2017.

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.

For 4 people

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

Pour 8 muffins

Published on lapresse.ca on January 17, 2017.

It will go wonderfully with your Easter lamb or ham; may even replace them! The panade, prepared with simple pieces of bread, is the perfect brunch dish to prepare the day before.

Serves 6-8 as a main dish, 8-10 as a side dish

Published on lapresse.ca on April 15, 2017.

Marc-André Royal, chef and co-owner of La Bête à pain, was inspired by “big super soft commercial brioches” to determine the style of brioche he wanted to serve in his bakeries. “But unlike the industrial ones, ours only have ingredients you can pronounce!” » Classic brioche dough, cinnamon, sugar and light crackle icing. It’s simple and it doesn’t feel like a brick in your stomach.

Donne 12 brioches

Published on lapresse.ca on April 3, 2017.

Banal, the banana? It costs almost nothing and is consumed every day all over the planet. However, it is when we cook it in the simplest way in the world that it has its most beautiful surprises in store for us.

Indeed, whether we puree it, freeze it or eat it as is, the banana helps to make our meals healthier. Moreover, it achieves this feat without taking anything away from the richness of our breakfasts, desserts and snacks.

“The banana is probably one of the most versatile fruits,” says nutritionist Hubert Cormier. You can eat it raw, but also use it in the preparation of a multitude of recipes: the classic banana bread, the nice cream [frozen dessert made from frozen bananas], the banana split, or even to make a base for preparing pancakes,” he lists.

Hubert’s tip: You can vary the ingredients of this recipe by changing the variety of nuts. Try with cashews or almonds.

Source: recipe by Hubert Cormier, nutritionist, from his book Legumineuses

Published in La Presse on January 26, 2017.