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gratin potatoes

Ingredients: 600 g

potato
2 cups skim milk (500 ml) 1 egg

80 g grated cheese 1 tablespoon
tablespoons vegetable margarine (15 ml)
1 / 2 clove garlic Salt and pepper
.

Preparation:

Peel and chop the garlic.
Scrub, peel, wash and cut the potatoes into rounds.
Grease baking dish and sprinkle with chopped garlic. Alternate
1 layer of potatoes with a layer of grated cheese.
In a bowl, beat eggs, mix with milk, add salt and pepper.
Pour this mixture over the potatoes.
Bake at 350 F/180 C (T / 6) for 40 minutes, covering with a sheet of aluminum foil.
Remove the foil and continue baking for another 20 minutes.

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Pork chops with melted pepper

Ingredients: 2 ribs

Hog
2 green peppers 2 sweet red peppers

2 cloves garlic 2 onions tops


olive oil 2 sprigs of oregano or marjoram
1 / 2 cup vegetable broth (125 ml) Salt
and pepper.

Preparation: Remove stems

peppers, remove seeds, cut into eighths and peeling. Cut green onion tops and cut into quarters lengthwise.
Heat oil in skillet. Add onions to brown for 5 minutes. Add peppers and cloves of garlic peeled and sliced detailed. Cook for 10-15 minutes on low heat.
In a second skillet, Brown the pork chops salt and pepper in olive oil over high heat about 5 minutes on each side. Sunrise
ribs, discard excess oil without scratching the pan. Then deglaze the pan with the broth over high heat, scraping up the juices at the bottom. Boil about 2 minutes.
Afresh peppers and onion on preheated plates, top with pork chops, coat with sauce.
Sprinkle oregano or marjoram.

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Bouillabaisse of poor

Ingredients:

1.5 kg of potatoes 2 leeks


2 tomatoes 1 onion 4 cloves garlic


6 eggs 6 slices of bread grilled and rubbed with garlic
1 / 2 cup of olive oil
1 piece of orange peel
saffron threads

fennel salt, pepper

Preparation: Cut the leeks

. Slice the onions. Peel, seed and chop tomatoes you'll come back in 1 v. tablespoons oil. Add the crushed garlic and the potatoes peeled and cut into slices 1 / 2 cm. Season with salt, pepper, fennel, crumbled bay leaf and orange zest. Cover with 2 quarts of water and simmer 20 minutes. Add the saffron and poach eggs in the simmering broth 3 minutes. Put a slice of bread in each soup plate. Carefully place a poached egg on it. Surround with potatoes and drizzle with broth.

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Pepper Beef and Tofu

Ingredients: 1.5 kg

cottage
beef, sliced 1 thick slice of ham

2 onions 2 cloves garlic 2 tablespoons
tablespoons of oil (30 ml) 1 tsp
of flour (15 ml)
3 / 4 cup beef broth (190 ml)
1 bunch cilantro 1 green pepper

1 red pepper 1 red pepper



salt Preparation: Cut

ham tiny cubes. Chop onions and garlic.
Preheat oven to 350 F/180 C (T / 6).
Put oil in a saucepan over medium heat and brown the onions do. Add the ham, sprinkle with flour and stir well.
Add the beef broth. Stir again then add the sliced meat, garlic, cilantro coarsely cut with scissors and a little salt. Let simmer about 2 hours.
Meanwhile, wash the peppers, dry them with paper towels. Cut them in half to remove the tail and the seeds and put them in the oven broiler.
Once they are roasted, peel them and cut them into strips.
Wash the peppers, wipe and cut finely. Add the peppers with the meat.
Serve with rice.

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Végépâté

Ingredients:

1 / 2 cup wheat flour (125 ml)
1 cup raw sunflower seeds, ground (250 ml)
1 potato (large), peeled and grated 1 onion
(average ) 2 tablespoons grated
tablespoon lemon juice (30 ml)
1 cup silken tofu drained and flaked (250 ml)
1 1 / 2 cup boiling water (375 ml) 2 tbsp
unsalted butter (30 ml)
6 c. tablespoon tamari (90 ml)
1 / 4 c. teaspoon dried sage (1 ml)
1 / 2 c. teaspoon dried thyme (2 ml)
1 / 2 c. Tea dried oregano or rosemary (2 mL) 1 tsp
teaspoon salt (5 ml)

Preparation:

Preheat oven to 375 F/190 C.
In a bowl, combine flour, sunflower seeds, potato, onion and lemon juice without mixing.
In blender, combine tofu, boiling water, butter, tamari, sage, thyme, oregano and salt until the preparation has a creamy consistency.
Stir in tofu preparation
sunflower seed. Mix well. Pour into a greased 9 x 13 inch (23 cm x 33 cm).
Bake for about 1 1 / 2 hour or until the surface forms a golden crust. Cool and serve.

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Tagliatelle with zucchini and white lemon basil sauce is the time


Serves 4 250g tagliatelle 500g small zucchini
very firm
3 tablespoons heavy cream
juice 1 / 2 lemon 2 sprigs basil


50g pine nuts 2 tablespoons Olive oil

Wash zucchini, remove the two ends and itemize them into noodles using a peeler. Chop finely
branches of basil.
Wear a large volume of salted water to a boil, and put them to cook the pasta. 2 minutes before the end of cooking, add the tagliatelle with zucchini and basil branches.
Meanwhile, toast the pine nuts in a nonstick skillet.
Chop the basil coarsely.
In another skillet, heat 2 tablespoons olive oil, lemon juice, and cream.
Drain the pasta and zucchini, and draw 3 tablespoons of cooking water to loosen the lemon cream.
Then mix the pasta, zucchini, sauce, and basil. Serve immediately and sprinkle with toasted pine nuts

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Fisheries

Peaches Ontario Quebec invade the stalls. Juicy, sweet and delicious to perfection, they eat very well as a snack, whole and in the teeth to bite.

The freestone peaches are available from August 15 to September 20

The flesh of a peach freestone is easily separated from the nucleus. Perfect for eating fresh and for all your conservation needs.

Do not be afraid to buy a farm escapes. To ripen firm fruit, store at room temperature and out of direct sunlight in a paper bag loosely closed for a day or two. Keep ripe fruit in the refrigerator or eat right away.

To peel: Dip peaches in boiling water for 30-60 seconds, put immediately in ice water. Remove skin from peaches, rubbing with your hands.

To prevent browning: Toss sliced peaches with lemon juice or fruit preservative immediately after slicing.

Freezing: Peel, pit and slice. Add 1 / 2 cup (125 ml) granulated sugar for every 4 cups (1 L) sliced peaches. Pack into the plastic containers, leaving 1 inch (2.5 cm) of air at the top and seal tightly. Frozen peaches can be kept for one year.

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crab salad and rice

Ingredients:

2 cups cooked rice (500 ml)
300 g of frozen crab
1 / 2 cup green pepper, diced (125 ml)
1 small can of peas 1 tablespoon
tablespoon lemon juice (15 ml)
1 / 2 cup diced celery (125 ml)
1 / 2 cup chopped walnuts (125 ml) 2 tbsp
tablespoons mayonnaise (30 ml) salt and pepper


Preparation:

Mix together and serve over lettuce leaves.

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tips and tricks for cooking

The microwave oven
To clean the microwave, do
heat water in a cup for 2 minutes
. If desired, add a slice of citrus
. Steam
dislodge dirt and you will only spend a damp cloth
.
To remove stains, use a
paste of baking soda.
to prepare it, simply mix
45 ml (3 tbsp) baking soda with
15 ml (1 tbsp) water. Rinse with a damp cloth
soaked in vinegar. The cook


Wash the outside of the range with a
paste of baking soda (
see above). Use the same product for
clean the sides, top and inside
the oven door. Rinse with a damp cloth soaked in vinegar
.
To clean the bottom of the oven, prepare
a mixture of 250 ml (1 cup) of baking soda
and 60 ml (1 / 4 cup
) soda. Sprinkle generously
the bottom of the oven with water, then cover the stain with
powder mixture. Sprinkle again
then let stand overnight.
The next morning, remove the mixture with a spatula
. Rinse with a damp cloth
soaked in vinegar. Stains heavily ingrained
may require the use of a
scouring pad. The sink

Clean kitchen sink with a
paste of baking soda (
see above). Rinse thoroughly.

Did you know ...
The oven cleaners contain several

toxic products which can burn skin and cause severe
eyes and lungs.

Tip
Cleaning the oven is a chore for you
? Make your task
by placing an aluminum plate under the heating element
(do not block
circulation holes).

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Canapes cheese and shrimp chowder

Ingredients: 4

roasted
1 box 4 1 / 2 ounces of shrimp égoutées
bine 1 / 4 cup shredded cheddar cheese wholesale (65 ml) 1 egg beaten

1 / 2 c. teaspoon Worcestershire sauce (3 ml) 1 tsp
teaspoon lemon juice (5 ml)


Paprika Preparation: Cut each toast

four. Combine shrimp, cheese, egg, Worcestershire sauce and lemon juice. Place a ball of mixture on each piece of toast so that you sprinkle with paprika. Place under broiler sofas. Cook until browned and bubbly.

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schoolboy

Ingredients:

500 g cod fillets, 1 tablespoon
unsalted butter (15 ml)
1 cup chopped onions (250 ml)
2 cups potatoes, diced (500 ml)
1 / 2 c. teaspoon pepper (3 ml)
2 cups water (500 ml)
3 cups of milk (750 ml)
1 can (341 ml) corn kernels drained Chopped parsley


Preparation: Cut

nets into pieces one inch thick. Melt the butter until tender. Add potatoes, water, salt and pepper. Simmer, covered, for 10 to 15 minutes until potatoes are just tender. Add fish. Cover and simmer 6 minutes for fresh fish, 10 minutes if frozen. Add milk and corn, simmer 5 minutes. Sprinkle with chopped parsley. Makes 6 servings.

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3 Cheese Lasagna

Ingredients:

12 sheets of lasagna
500 g ricotta 250 g mozzarella

75 g grated Parmesan
1.2 kg of fresh tomatoes
3 / 4 cup sour cream (190 ml)

Preparation:

Plunge the tomatoes briefly in boiling water. Peel and cut into slices.
Mash the ricotta with a fork incorporating the parmesan. Salt and pepper. Cut the mozzarella into thin slices. Dive sheets of lasagna in a large saucepan of boiling salted water to which a tablespoon of olive oil. Cook until tender. Drain, rinse under cold water, drain again and place them side by side on kitchen towels propres.Huilez a baking dish and spread in a layer of lasagna. Arrange in a layer of sliced tomatoes you cover with a layer of ricotta mixture with Parmesan cheese. Garnish with slices of mozzarella and drizzle a few tablespoons of cream. And so on until ingredients. Finish with a layer of cheese. Preheat oven to 3505 F/180 C.
Bake the dish for 45 minutes. Until surface is golden.

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Carbonara

Ingredients: 250 gr

bacon.

4 egg yolks 1 1 / 4 cup heavy cream (315 ml)
1 small clove garlic mushrooms

Some 400 grams of spaghetti or tagliatelle
pepper, salt, olive oil

Preparation:

Chop garlic, and sauté a few minutes over medium heat in a skillet oiled (not too much oil).
Add the bacon and mushrooms, let it heat for 5 10 minutes until the bacon Rosic.
Remove with a spoon the fat may remain until the sauce is not too greasy.
Add cream, salt and pepper. Mix everything and cook 20 minutes.
Meanwhile cook the pasta in a large saucepan of boiling water. When the sauce and pasta are cooked, mix everything off the heat.
Serve on plates, on each plate and add one egg yolk

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Lamb lettuce

Ingredients:

1.5 kg shoulder of lamb boned and rolled,
3 beautiful lettuces
80g butter, pepper
salt, 1 lemon
,
500g onions,
2 eggs, 1 sprig of dill.

Preparation: Buy

shoulder. Debone and tie it there, or ask your butcher to prepare you the heart of the shoulder. Put the meat in a casserole, cover with water bring to a boil, skim and discard 3 / 4 water. Add butter pieces, salt and pepper, cover and cook over low heat 1 hour. Meanwhile, peel Laiu and onions, slice them do blanch separately in boiling water, 3 minutes for onions, 5 for lettuce, drain 1 / 4 of an hour before the end of cooking meat, add lettuce and onions. In a saucepan, beat egg whites until stiff, add a little broth, 2 egg yolks, lemon juice and pour the mixture into the pan, beating well with fork. Cut out and make a meat on a platter, surround with lettuce and onion, coat with sauce, sprinkle with finely chopped dill.

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saucepan with rice and mushrooms

Ingredients: 1 large eggplant

cut lengthwise in halves
2 1 / 4 cups water (565 ml)
1 / 2 c. teaspoon salt (2 ml)
rinsed 1 cup of rice (250 ml) 3 tbsp
unsalted butter (45 ml)
500g mushrooms cleaned and sliced (1 lb) 2 shallots
dry peeled and chopped 1 clove garlic
peeled, crushed and chopped
1 / 4 c. teaspoon black pepper (1 ml)
1 / 2 c. tsp basil (2 ml)
1 cup grated Gruyere cheese (250 ml)
Olive oil Salt and pepper


Preparation:

Preheat oven to 400 F/200 C (T / 7). Practicing
long incisions on the flesh of intersecting half-eggplant. Brush with oil and place in a roasting pan, skin side up. Bake 40 minutes in the oven. Remove the pulp, chop and set aside.
Pour water in a saucepan over medium heat. Saler, cover and bring to boil. Add rice, cover and cook 12 minutes or until liquid is completely absorbed. Add 1 tablespoon tablespoon 15 ml (15 ml) butter, stir, cover and continue cooking over very low heat for 15 minutes. Heat 2 tablespoons
tablespoons (30 ml) butter in a skillet over medium heat. Add mushrooms, shallots, garlic and herbs. Cook 6 minutes
.
Add eggplant pulp, mix well and season to taste. Cook 3 minutes. Add rice and mix well.
Preheat oven to broil.
Pour the mixture into a baking dish. Sprinkle with cheese. Place under broiler and broil 5 minutes. Serve.

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Muffins Raspberry and apple terrine with yogurt

Ingredients:

2 cups flour (500 ml)
2 / 3 cup sugar (170 ml) 1 tsp
teaspoon baking soda (5 ml) 1 tsp
teaspoon baking powder (5 ml) pinch of salt

1 / 4 cup melted butter (65 ml)
1 cup plain yogurt (250 ml)
1 / 3 cup cream 15% (85 ml)
1
beaten egg 2 cups fresh raspberries or frozen thawed and drained (500 ml)

Preparation:

Preheat oven to 375 F/190 C.
In a large bowl, combine flour, sugar, baking soda, powder paste and salt. In another bowl, combine butter, yogurt, cream and beaten egg. Stir the liquid ingredients to dry ingredients while stirring. Add raspberries and mix gently. Pour batter into a greased 12-cup muffin pan. Bake 25-30 minutes or until a toothpick inserted into the dough comes out clean. Remove from oven and wait 15 minutes before removing from pan.

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Ingredients:

2 kg of apples
200 g sultanas 200 g

granulated sugar 100g butter 2 cups cider
. (500 ml)

Preparation: Preheat oven

at 350 F/180 C (T / 6)
Peel apples, cut into large dice. Garnish with a layer of apples in a bowl with a lid earth, sprinkle with raisins sprinkle with sugar and add a few slices of butter. And fill the whole pot in layers, finishing with sugar. Wet cider cover and bake 2 hours. Serve warm. Serve this dish with fresh cream whipped or beaten nature.

Preparation time: 15 minutes.
Cooking time: 2 hours. To serve 6 people

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Lunch Banana Smoothie

Ingredients:

1 banana cut into chunks
1 / 2 cup milk (2% fat) or yogurt (2% bf) (125 ml) 1 tsp
table to its natural (15 ml) 1 tsp
tsp sugar (5 ml) 1 tsp
teaspoon vanilla (5 ml)
1 egg (optional)

Preparation:


In food processor or blender, together banana, milk, bran, sugar, vanilla and egg (if desired).

Stir until the mixture is smooth.

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Ingredients:


2 chicken breasts 2 cloves garlic 4 c.
tablespoon soy sauce (60 ml)
1 / 2 c. coffee wine vinegar (2 ml) 2 tbsp
coffee sugar (10 ml)
2 tablespoons coffee, sesame seeds (10 ml)

Preparation: Cut

the chicken into cubes of 2 cm.
Peel and chop the garlic.
Prepare marinade: Combine soy sauce, vinegar, sugar and garlic.
In a bowl place the diced chicken and drizzle with marinade and refrigerate 30 minutes, stirring occasionally.
Preheat the oven, the grill.
Prick the chicken cubes onto skewers and sprinkle with sesame seeds. Grill skewers for 3 minutes per side.

Serve with sautéed Asian vegetables.

To serve 2 people
Preparation : 10 minutes Marinating
: 30 minutes Cooking
: 6 minutes

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Asian Steak Skewers

Ingredients:

1 medium onion, sliced
4 medium potatoes, peeled and quartered
4 medium carrots, sliced 600 g
steak round, cut into 8 pieces
14 oz diced tomatoes, canned (398 ml)
10 oz condensed tomato soup, canned (284ml)
1 / 4 c. teaspoon garlic powder (1 ml) 1 tsp
teaspoon salt (5 ml)
1 / 4 c. teaspoon pepper (1 ml)
1 / 2 c. tea liquid browning agent (2 ml)
14 oz cut green beans, canned, drained (398 ml) 2 tbsp
tablespoons all-purpose flour (optional) (30 ml) chopped green onions
for garnish.

Preparation: Spread

first 4 ingredients in layers in a crock pot 3.5 L or more.
Mix next 6 ingredients in medium bowl and pour over steak.
Spread green beans on top.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. To thicken slightly
preparation, mix the flour with a little liquid collected until the mixture is smooth.
Stir in steak mixture, stirring. Cook over high heat for 15 minutes. Garnish with green onions.

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simmered foods that should not be frozen Asian Tofu Kebabs

salad vegetables such as cabbage, celery, watercress, cucumber, endive, lettuce, radish.

potatoes boiled alone or with other foods

whites boiled eggs.

The meringues and icings made from egg whites.

cream, except whipped cream.

Mayonnaise.

dishes or desserts gelatin

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Ingredients: 1 pineapple


1 pound tofu (454 g)

1 red onion 4 mushrooms 4 cherry tomatoes, coffee

sesame oil in sufficient quantity
Sauce: 4 tablespoons
tablespoons tamari (60 ml) 4 c.
tablespoon soy sauce (60 ml)
1 cup orange juice (250 ml) 1 tsp
tea with honey (5 ml) 1 tsp
table cider vinegar (15 ml) 1 tsp
teaspoon fresh ginger (5 ml) 1 tsp
tsp garlic, chopped (5 ml) 1 tsp
tablespoon cornstarch (15 ml)

Preparation:

Preheat barbecue to medium.
Cut the ends of the pineapple, remove the bark.
Cut pineapple and tofu, cubed 1 ½ inch (4 cm).
Cut onion in half and then again into quarters.
Thread onto skewers, mushroom, tofu wedges, pineapple and onion.
Finish with a tomato. Brush the skewers with sesame oil.
Grill over medium heat for 10 minutes. Turn frequently.
Meanwhile, simmer remaining ingredients until thickened.
Serve skewers drizzled with sauce on a bed of rice.