Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, La Presse suggests some seasonal recipe suggestions that will make your mouth water.

For 25 kibbles

Source: recipe by chef Jean-Luc Boulay.

Published on lapresse.ca on June 19, 2017.

Portion : 1

Prep time: 10 minutes

Cooking time: 7 minutes

*If the porcini mushrooms are frozen, place them directly in a pan of boiling water, cover and cook for 5 minutes. Drain the porcini mushrooms, place them on a plate and let them cool in the refrigerator.

Recipe taken from the book From my courtyard to the castle by Stéphane Modat, Éditions La Presse, 2016.

Published in La Presse on August 10, 2017.

For 8 guests

Source: recipe provided by chef Adèle Prudhomme.

Published on lapresse.ca on June 14, 2017.

Tea can enhance the taste of a dessert nicely, but not just as an accompanying drink! More and more sweet treats include a few spoonfuls of tea in their list of ingredients: matcha, Earl Grey, chai, without forgetting the star of the hour, rooibos.

For two dozen small cookies

* For this recipe, Catherine Cormier used Tealia’s caramel rooibos. She also suggests trying it with other rooibos.

You can also freeze the dough in advance to cook it for the next sugar craving!

Source: recipe from the Cath Cuisine blog.

Published in La Presse on March 2, 2017.