Recipes

Ingredients 3 eggs 15 ml cream 18% M.F. 2 strips of bacon ½ of a green apple ¼ cup of (60 ml) cheddar cheese Pure maple syrup to taste Decoration (suggestion) roasted potatoes chicory or kale preferred fruits Preparation Cut ½ of an apple in thin slices widthwise, divide in 2 and reserve half. Cut the bacon strips in 2 cm x 2 cm cube pieces. In a mixing bowl, lightly beat the eggs, the cream and the bacon. Pour the omelette mix in an average-size non-stick skillet over medium to high heat. Quickly place half the apple slices on the omelette, making sure they lie flat. Let the omelette cook until it has set. Flip the omelette, add the cheddar cheese on one half and continue cooking. Once the omelette is ready, fold in two and place on the plate. Take the rest of the apple slices and open them in a fan shape. Place the apple slices on the chicory or kale on the plate. Add your favorite fruits and your home fries. Pour a generous portion (to taste) of pure maple syrup over the omelette and relish in the deliciousness! Happy Spring season!

Ingredients 500 ml (2 cups) flour 1/4 cup (60 ml) cocoa powder 10 ml (2 tsps.) double-action baking powder 1/4 cup (60 ml) sugar 2 eggs 500 ml (2 cups) milk Cooking oil Cocoa-hazelnut spread Strawberries Makes approximately 6-7 pancakes Preparation Slice the strawberries. In a bowl, combine the flour, cocoa and baking powder. Add the other ingredients. Whip until the mixture is homogeneous. Heat a non-stick pan over medium heat. Add a little oil for cooking. Use a measuring cup or ice cream scoop to pour about 1/2 cup (125 ml) of the cocoa pancake mix. Stir the pan or spread the mixture until it is even and round. Cook for approximately 5-6 minutes. Flip the pancakes when they start to bubble towards the center. Garnish your pancakes with a cocoa-hazelnut spread and strawberries. Enjoy!

Ingredients Mascarpone and chocolatey-hazelnut mix 1/2 cup (125 ml) of mascarpone 2 tbsp. (30 ml) of chocolatey-hazelnut Mascarpone and raspberry mix 1/2 cup (125 ml) of mascarpone 3 tbsp. (45 ml) of raspberry jam Crêpe mix Yield: 4 x 10-inch crêpes 1 cup (250 ml) of unbleached all-purpose flour 1/4 cup (60 ml) of sugar 1 pinch of salt 2 eggs 1 cup (250 ml) of milk 1 tsp. (5 ml) of vanilla extract Suggested toppings Raspberry coulis Icing sugar Raspberries Dark chocolate sprinkles Preparation Both mascarpone mixes (chocolatey-hazelnut and raspberry) In a bowl, mix all the ingredients. Set aside in the fridge. Repeat these two steps to make the mascarpone and raspberry mix. Crêpe mix In a large bowl, combine the flour, sugar and salt. Add the eggs and whisk. Gradually add the milk, continuing to whisk. Let the batter rest in the fridge for approximately 1 hour before making the crêpes. Heat a large non-stick skillet over medium heat. (Note: The quantity of batter will make 4 crêpes if you use a 10-inch skillet.) Melt some butter in the skillet. Carefully pour a quarter of the crêpe batter in the skillet. Swirl the skillet to spread the batter evenly over the bottom. Cook the crêpe for about 2 minutes. Gently loosen the edges of the crêpe with a spatula and flip. Continue cooking for another 2 minutes. Repeat with the remaining batter to make 4 crêpes in total. Cool crêpes for a few minutes. Tip: Crêpes are easier to handle and assemble when cooled. Assembly Using a spatula evenly spread half of the mascarpone and choco-hazelnut mix on a crêpe. Roll it up and set aside. Tip: Garnish the crêpes on the less colourful side for better results. Using a spatula evenly spread half of the mascarpone and raspberry mix on a second crêpe. Take the first rolled crêpe and place it on the second crêpe and roll both crêpes up together. Set aside. Repeat the same steps with a third crêpe garnished with the other half of mascarpone and choco-hazelnut mix. Roll the 3 crêpes together and set aside. Repeat these steps with the last crêpe garnished with the other half of mascarpone and raspberry mix, rolling up all 4 crêpes together in order to obtain a nice cylinder-shaped crêpe log. Cover the crêpe log in plastic wrap. Place in the freezer for about 1 hour or in the fridge for approximately 2 hours. This will make it easier to slice. Remove the plastic wrap and place the log on a large serving plate. Decorate with toppings of your choice.

Ingredients 3 cups (750 ml) brown sugar 2/3 cup (150 ml) melted butter 2/3 cup (150 ml) 15% or 35% cream 2 cups (500 ml) icing sugar 1/3 cup (75 ml) cocoa powder Directions Butter a 6” x 10” pan. In a saucepan, mix the brown sugar with the butter and cream. Bring to a gentle broil and cook for about 5 minutes. Remove fudge from heat. Mix in the icing sugar and cocoa powder using a whisk or an electric beater. Beat until creamy. Pour into the buttered pan. Careful! The fudge will be very hot. Chill until firm and then cut into squares. Makes about 24 squares of delicious fudge!

Chocolate crêpe mix Quantity: makes two 10-inch crêpes Ingredients: 1 egg ½ cup milk 1/3 cup flour 2 tsp sugar 2 tsp cocoa powder 2 tsp melted butter Preparation: Whisk the egg, milk and butter together and set aside. Mix together the flour, sugar and cocoa powder. Make a well in the middle of the dry ingredients and pour in the liquid mixture. Whisk the mixture until smooth. Place a small amount of oil in a 10-inch frying pan. Pour in ½ a cup of the mixture and cook at medium heat. When the crêpe is cooked, place your choice of fruit in the centre, twist and tighten with a fruit licorice strand. You could accompany your purse with English cream, a fruit coulis or chocolate sauce.

It is summertime and the barbecue living is easy! Our chef created a chicken burger recipe, topped with grilled pineapple salsa, for you to prepare and cook at home, on the barbecue. Grilled pineapple salsa Ingredients 60 ml (1/4 cup) red onion, finely chopped 80 ml (1/3 cup, not packed, approximately 14-16 branches) coriander coarsely chopped 20 ml (4 tsp.) olive oil 16 half-slices of pineapple (4 mm thick) 1/2 red pepper Juice of a half lime Salt and pepper to your taste Makes approximately 6 portions Preparation Heat barbecue over medium-high heat. Cut the half pepper in two. Cook for about 8 minutes, until it is soft and grilled. Cook the pineapple slices for about 2 minutes on each side until lightly translucent and grilled. Cut pineapple pieces into 4 mm cubes. Mix all the ingredients and set aside in the fridge. This salsa can be prepared in advance.   Chicken burger Ingredients(6 burgers) 3 large chicken breasts 6 hamburger breads of your choice Brie cheese 6 romaine lettuce leafs cut in a few pieces 90 ml (6 tbsp.) mayonnaise 15 ml (1 tbsp.) Cholula hot sauce Salt and pepper to your taste One recipe of grilled pineapple salsa (see above) Preparation Heat barbecue over medium-high heat. To speed up cooking, cut chicken breasts in half lengthwise. Season each side of the chicken breasts with salt and pepper. Cook on the barbecue until the chicken reaches 74°C, about 5 minutes on each side. Meanwhile, cut the Brie cheese in slices. Mix the mayonnaise with the Cholula hot sauce. When the chicken is cooked, cut each piece in half, lengthwise. Grill the bread on the barbecue. To assemble, place in order on each lower part of the bread: pieces of Brie cheese, grilled pineapple salsa, two pieces of chicken. Spread the spicy mayonnaise on the top parts of the buns and stick pieces of lettuce to the bread. Bon appétit!

Ingredients 1 tablespoon (15 ml) vegetable oil 1 cup (250 ml) onions, cut into 1 cm cubes 1 clove garlic, finely chopped 796 ml (1 can) diced tomatoes 1 cup (250 ml) celery, cut into 1 cm pieces 1 cup (250 ml) carrots, cut into 3 to 5 mm rounds 1 cup (250 ml) turnips, cut into 1 cm pieces ½ cup (125 ml)  potatoes, cut into 1 cm cubes 1 cup (250 ml) zucchini, cut into 3 to 5 mm rounds 7 cups (1 ¾ L) of beef broth 1 cup (250 ml) of chicken broth 2.3 oz (65 g) uncooked beef strips 340 ml (1 can) of tomato juice A pinch of basil A pinch of rosemary A pinch of pepper Method Brown onions and garlic in vegetable oil until onions are translucent. Add vegetables and beef strips, and continue to brown for 5 to 10 minutes. Add chicken broth, beef broth, diced tomatoes and tomato juice. Add the spices and bring to a boil. Reduce heat and let simmer for 30 minutes or until the vegetables are soft. Serve. YIELD: approximately 10 x 250 ml servings

Ingredients 1 tablespoon (15 ml) vegetable oil 1 cup (250 ml) Spanish onions, cut into 1 cm cubes 1 cup (250 ml) celery, cut into 1 cm pieces 1 cup (250 ml) of carrots,  cut into 1 cm pieces 7 cups (1 ¾ L) of chicken broth 1 cooked chicken breast, cut into 1 cm cubes A pinch of fresh parsley (chopped) 1 cup (250 ml) uncooked egg noodles Method Brown onions in vegetable oil until translucent. Add celery, carrots and chicken, and continue to brown for 1 minute. Add chicken broth and parsley. Bring to a boil. Add egg noodles. Reduce heat and simmer for 10 minutes or until the noodles are soft. Serve. YIELD: approximately 8 x 225 ml servings.

Ingredients 1 tablespoon (15 ml) vegetable oil 1 cup (250 ml) Spanish onions, cut into 1 cm cubes 1 clove garlic, finely chopped 796 ml (1 can) of diced tomatoes 1 cup (250 ml) celery, cut into 1 cm pieces 1 cup (250 ml) carrots, cut into 3 to 5 mm rounds 1 cup (250 ml) turnips, cut into 1 cm pieces ½ cup (125 ml) potatoes, cut into 1 cm cubes 1 ¼ cup (310 ml) leeks, finely chopped 8 cups (2 L)  chicken broth 2 tablespoons (30 ml) tomato paste 340 ml (1 can) tomato juice A pinch of basil A pinch of rosemary A pinch of pepper   Method Brown* onions and garlic in vegetable oil until the onions are translucent. Add the rest of the vegetables and continue to brown for approx. 5 to 10 minutes. Add the chicken broth, tomato juice, tomato paste and diced tomatoes. Add the spices and bring to a boil. Reduce the heat and simmer for 30 minutes or until vegetables are soft. Serve. *Brown: To cook quickly over high heat, causing the surface of the food to turn brown while the interior stays moist. This method not only gives food an appetizing colour, but also a rich flavour. YIELD: approximately 10 x 250 ml servings

Ingredients 2 tablespoons (30 ml)  vegetable oil 1 ½ cups (375 ml) Spanish onions, coarsely chopped ¾ cup (180 ml) celery, coarsely chopped ½ cup (125 ml) all-purpose flour 8 cups (2 L) chicken broth 1 cup (250 ml) potatoes, coarsely chopped 2 ¾ (680 ml) cups sliced mushrooms A pinch of pepper 2 cups (500 ml) of 2% milk Method Brown onions in ½ tablespoon of vegetable oil until translucent. Add celery and 2 cups of mushrooms and cook. Add flour and mix well. Add chicken broth and potatoes. Bring to a boil. Reduce heat and simmer until potatoes are soft. Liquefy in the blender while incorporating the milk. Serve. In a separate pan, cook the remaining mushrooms in the remaining oil. Add them to the soup and simmer 5 minutes. Add the pepper and serve. YIELD: approximately 8 x 250 ml servings