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Marie Breton

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A simple shrimp tartare with a layer of avocado, lime marinated raw shrimps topped with lovely strawberry pieces. You’ll impress your guests with this one, and no cooking involved! Shrimp tartar is quite simple to make and taste simply divine, without saying it’s looks irresistible. The base of the dish is similar to a shrimp ceviche, simply needing to marinate the fresh shrimps in lime juice for a couple of hours. The bigger the size of the shrimp the longer you’ll need to marinate it. By definition, tartare means finely cut and served raw. Most of the time, beef or fish is used but today, will do a shrimp tartare for a change! I believe strawberries and avocados are a match made in heaven. First, their colours are the perfect contrast and appetizing and the creamy smooth avocado and the acidic and firm strawberry pair beautifully. Variations You can use this as a…

Yesterday was the birthday of my husband and he is such a traditional guy… meaning … every year, he wants the same exact cake; a simply white vanilla cake with strawberries. I, on the other hand, am a nontraditional one and love to change a little something every time I make his cake… I change it just enough, so he doesn’t feel much of the difference… For example last year, I add a lemon essence to the cake… The year before that, I’ve used blueberries and raspberries as extras… and this year I’ve made a sponge cake and add some almonds. I wanted to add a little rum syrup to the sponge cake… but I’ve got lazy… maybe next year. The magic in sponge cake is in the egg whites. No need for baking powder, the eggs will make the magic happen. This type of cake result into a quite airy…

A traditional family dinner that is part of every French Canadian table is the famous ‘paté chinois.’ A three-layered pie of ground meat followed by corn and topped with mashed potatoes. This version has a Spanish flair with extra paprika, garlic, and thyme. Paté Chinois / French Canadian Shepherd’s pie is a typically French Canadian meal… Created by British railroad workers, in the 19th century, as an imitation of the famous “cottage pie” (beef, lamb and mashed potatoes). The dish was an imminent “hit,” at least, for the “on-site” railroad workers, including many French Canadians and Chinese workers. The French brought it back home and called it: Chinese paté… which has nothing to do with China… The “paté chinois” differs from the cottage pie or shepherd’s pie mainly because the corn layer in the middle was a cheap and easy ingredient. For the majority, this is the meal every household does…

Bloody Mary is a classic cocktail made of tomato juice, vodka and a touch of heat to bring some veggies into your diet. For those last days of winter, before the heat comes, just a little hot Bloody Mary drink will warm you up! A drink made largely of vegetables is a tad different. It’s a bit of everything; spices, veggies, vodka… Back in Canada, where I’m from, they do a version with Clamato juice (mildly spicy clam broth and tomato juice) instead of simple tomato juice, they call it Bloody Caesar. Since Clamato isn’t easy to find in Europe where I live… I have to use tomato juice, and spice it up! I’ve also added some celery salt, which I think is an important element to this drink. Obviously, living in Spain, I add a little ingredient called “Salsa Espinaler” which is basically a vinegar and paprika sauce instead of…

A cold and airy Coconut Mousse with a touch of lime to serve on your strawberries is the new way to go! Simple, and easy to make, you’ll never get back to whipped cream. You’ll say this looks exactly like the simple cup of strawberries topped with whipped cream… boring… but you are far from the truth! This is coconut milk infused with makrut lime leaves and turned into a foamy cloud. As soon as you’ll taste it, you’ll wish for the rest of your life, to have this mousse instead of whipped cream. I ate it, at first, in one of my favourite restaurants, as a side to a “Chocolate fondant” dessert. Coconut Mousse is so delicious! Technique You’ll need a siphon to foam it, without it you won’t be able to foam it up. Siphon is the last “kitchen gadget” I got myself… especially to reproduce this coco-lime mousse and I…

Cauliflower Mornay is basically a cheesy béchamel sauce covering cooked cauliflower with some aromatics to give it un ‘Je ne sais quoi’. So simple and impossible to miss, a great way to make the kids eat their veggies. What is Mornay? First of all, a Mornay sauce is basically the same as a béchamel sauce but with cheese to it, making this lovely golden gratin finish on top! A perfect sauce to make your kids fall in love with any type of veggies. Cauliflower Mornay comes without using a crazy amount of cheese or butter. Yes, you’ve heard me, it’s mostly milk in there! There is a spoon or two of butter, some flour and cheese amount is up to you again, if you prefer a lighter meal go lower… but in the end, compared to the famous Hollandaise this Mornay sauce is a tad healthier. A great sidekick to…

Indian Cauliflower is a simple side dish made of cauliflower floret covert in Indian Aromatics and grilled in the oven for a healthy, low-carb and powerful side to any Indian food! Cauliflower has a delicate taste and texture; why not give it an edge and spice it up? The usual dish contains potatoes, but for this version, I skip them. Other versions are with deep-fried battered cauliflower, and since I’m on an eternal diet… I should have cut out the frying, so I did a lighter version. I’m not an “extra spicy” kind of person; I like it in moderation… So I used only 3 tsp of Garam Masala spice (which is spicy), but it’s up to you; add one more of those spoons, and you’ll get a rock n-roll Indian Cauliflower! The Spice Mix To ensure the spices envelop the whole veggies correctly, add a tad of water to the…

A braised Rabbit with Chocolate Sauce and red wine served on a thick mashed potato bed. A traditional recipe of Catalonia called Conejo al chocolate. Catalonia Flair This creation was inspired by a Catalan dish called Conejo al chocolate, which means Rabbit with Chocolate Sauce. This version is slightly different than the traditional recipe from Catalonia, Spain. I know the Basques have their version also, with brandy instead of wine. In Catalonia, they use fortified wine called “Rancio” to make it, similar to Porto. I’ve used an everyday wine to make this recipe easier to reproduce at home, but a Porto would do too. It makes the dish, in the end, a bit less sweet, which I prefer. Rabbit recipes are great but often underrated because, just like chicken breasts, the meat is so lean… cooking it the wrong way will dry it out fast and ruin it. No worries; this recipe is a stew…

This recipe is a bite into the tropics, brings you right to those caribbean islands, also is a great recipe for those people on eternal diet, like myself. You can spice it up to your liking and with whichever is your favorite hot pepper… mine are the habanero peppers. My husband happen to grow them and I obviously have too many, so I dehydrate them and make powder out of them. I’m not usually a big hot pepper lover but this one is special… the habanero has that fruity taste to it. I encountered with this hot pepper in Martinique, a caribbean island. Since then… I add it to many of my spicier recipes, like the spicy “ratatouille” spaghetti sauce with a bit of habanero pepper, it’s fantastic or I do “spicy cod fritters” which is a “typical” meal from the Antilles. They eat those balls like candies over there,…

A traditional, lighter and colourful Spanish Tortilla de Patata or tortilla española made with onions and olive oil. Because we also eat with our eyes! Spanish Tortilla de Patata is so popular over there they eat it at all times; breakfast, lunch or dinner, and even tapas or served as a snack called Pincho. Similar in many ways to her cousin, the frittata. This omelette version is with thicker pieces of potatoes and sometimes onions. I’ve used those lovely Peruvian purple potatoes for this version to give this traditional dish a little colour. They taste and are cooked the same as any other potatoes. I firmly believe in ‘we eat with the eyes too; frankly, this dish needed a little kick. The purple potatoes Yes, purple is not a common one we see in the supermarket, except in Peru. They are smaller than usual potatoes and taste a tad sweeter.…

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