Recipes

Ingredients 1 1/2 cups (150 g) strawberries 6.3 oz.  (180 g) cherry tomatoes 1 tbsp (15 ml) fresh basil 1 tbsp (15 ml) olive oil 2 tbsp (30 g) goat cheese Salt and pepper to taste Preparation Bring a large pot of water to the boil. While water is coming to the boil, prepare the tomatoes by cutting a small cross at the base of each one with a sharp knife. Immerse the tomatoes in the boiling water for a few seconds, enough to allow the skin to begin detaching from the flesh. Remove the tomatoes from the boiling water and immerse immediately in a bowl of iced water. Peel the skin from the tomatoes. Remove stems and cut the strawberries into pieces. Place all the ingredients into a food processor and blend to a smooth consistency. Chill the mixture for about 3 hours, pour into bowls and serve topped with small cubes of goat cheese.

Ingredients 75 ml (5 tbsps) softened unsalted butter 165 ml (2/3 cup) soft brown sugar 250 ml (1 cup) flour 2 eggs 3 to 4 drops of vanilla 125 ml (1/2 cup) unsweetened coconut flakes 125 ml (1/2 cup) raisins 125 ml (1/2 cup) dried cranberries 125 ml (1/2 cup) slivered almonds 125 ml (1/2 cup) sunflower seeds     Preparation Preheat oven to 350°F. Use an electric whisk to mix the butter and half the brown sugar until creamy. Slowly add the flour to the mixture. Line an 11 x 7-inch (28 cm x 18 cm) baking dish with culinary parchment. Add the mixture to the dish. Cook for 10 minutes. While the mixture cooks, whisk the eggs in a bowl and add the remaining brown sugar, mixing well. Add the coconut, raisins, cranberries, almonds and sunflower seeds. Mix well. Layer this mixture over the mixture already in the baking dish. Cook for 25 minutes. Allow to cool and cut into bars.