What are we eating?  |  Putting fruits in the light

What are we eating? | Putting fruits in the light

Before the weekend, all cooks ask themselves this eternal question: What do we eat? To inspire you, Press Here are some tips to help you keep your mouth watering.

Posted May 20

Snack for breakfast Breakfast bananas


  • 30 ml (2 tbsp.) Pure vegetable protein
  • 15 ml (1 tbsp.) Pumpkin seeds
  • 15 ml (1 tbsp.) Hemp seeds
  • 7.5 ml (1/2 tbsp.) Honey
  • 1.25 ml (1/4 tsp) crushed cinnamon
  • 1 banana, cut in half
  • 75 ml (1/3 cup) Greek yogurt
  • Fresh fruit selection
  • Chocolate chips, to taste (optional)


  • 1. In a saucepan, over medium heat, sauté the TV for pumpkin seeds and hemp seeds, stirring, for 1 or 2 minutes. To make a reservation.
  • 2. Mix honey and cinnamon together.
  • 3. Place the banana halves in a bowl. On top of the yoghurt, then add the TVP mixture, fruit, chocolate and cinnamon if desired.

Posted in Press + May 8, 2021

Quickly done well: beetroot and apple salad

Photo by Eduard Plante-Frechete, La Press Archives

Beet and apple salad

Very simple, Foodchain’s beet and apple salad contain only four ingredients and weigh up to a few grams in the kitchen and are then processed. Robot-coupe is an expensive machine that can be used in restaurants, so people who want to try this style at home can practice with a knife, grinder or mandolin (be careful not to cut themselves). In addition, people who want to make a stronger diet can add shrimp, says Charles-Antoine Crete.

For 1 plate


  • 129 g yellow beans;
  • Green Apples – 171 g
  • 26 g green onions
  • 43 g dil
  • Choice: Shrimp

Prepare the salad

  • 1. Cut the four ingredients with a fork, knife or fork.
  • 2. Add shrimp if desired.

For “melting”

All Foodchain foods have “fiber”, which is a mixture of nuts, which brings clarity and protein to the whole.

For this salad, Charles-Antoine Crete suggests a variety of almonds that can vary in taste according to everyone’s taste: smoked almonds, pumpkin seeds, peanuts … can be crushed with a knife or lightly crushed

For vinaigrette

The Foodchain team offers this salad with lemon mustard dressing, but any dressing.

Published on July 19, 2017 lapresse.ca.

Call me boss! : gnocchi di susine

Photo by Robert Skinner, LA Press Archives

Factory gnocchi

It makes about twenty gnocchi


  • 3 pounds of rosette potatoes, exactly from last year
  • 2 cups universal flour
  • 1 egg
  • 1 cent salt
  • 10 small blue plums (or small yellow plums or small apricots or cherries)
  • 1/2 cup sugar
  • 2 x 4 tbsp. Butter
  • 2 x 1/4 cup fresh bread crumbs
  • 1/2 to 1 teaspoon. Cinnamon


  • 1. Cut the plum (or apricot) in half, then remove from the heat. If you use cherries, drain and leave it completely. You can add a little cinnamon to the fruit and set aside.
  • 2. Boil the potatoes until cooked through (about 45 minutes for medium size potatoes). You can peel them off with a cloth or wash gloves when they are still warm or simply put them in the potato machine.
  • 3. Sprinkle the potatoes with a little flour on a large baking sheet and spread evenly, allow to cool and still evaporate some water. Refrigerate for about an hour (advice from Fabrizio Caprioli, Barcola Restaurant).
  • 4. Flour workplace. Place the potatoes on a small mound and make a hole in the middle. Break the egg into chunks, sprinkle some flour and begin to stir the potatoes into the center, with repeated movements, to mix the egg well. As you go, add the flour and knead until a nice dough is formed. It should not be sticky, but adding too much flour will make the gnocchi less chewy.
  • 5. Bring a large pot of water to a boil.
  • 6. On a still floured surface, create a long cylinder with the flour as it rolls. Cut the cylinder in half. Make flour “pieces”, crush a little in the palm, place half of the plum in the middle, 1/4 to 1/2 tsp. Put a teaspoon of sugar in the fruit bowl, then fold in the flour. It rolls to form a ball.
  • 7. Cook no more than 10 gnocchi immediately. When rising, continue cooking for another minute or two.
  • 8. When the pasta is cooked, melt the butter in a large saucepan. Add the breadcrumbs and brown.
  • 9. Once the gnocchi is ready, with a slotted spoon, transfer them to boiling water. Cover well with butter and bread crumbs. Michelle prefers to put fresh noodles on a plate and pour butter-bread crumbs over it. Repeat points 8 and 9 for the other gnocchi.
  • 10. Sprinkle with a little cinnamon and serve. If this dish is served as a dessert, it can be sprinkled with a little more sugar on top.

Source: Chef Michelle Fabro at Rosenbar Restaurant in Gorilla.

Published on August 28, 2017 at lapresse.ca.

Guilty Happiness Fruitful Monsters

Photo by Nadele Kutlu

Fruitful monsters

How can you cope with this unhealthy snack? Children can also participate by creating these colorful monsters.

Product: 8 monsters


  • 2 green apples
  • 3 strawberries, thinly sliced
  • 32 Sunflower seeds
  • Your choice of almond butter (eg, peanut, almond, sunflower)
  • 16 Mini Marshmallows
  • 16 mini dark chocolate chips


  • 1. Cut the apples into quarters (remove the core) and cut an oval shape in the middle of each quarter to make a mouthful. It is not necessary to cut very straight, as almond butter and “tooth” fixes the cut.
  • 2. Spread a small amount of almond butter in your mouth, top and bottom.
  • 3. Stick four sunflower seeds on the top of your mouth. We do not hesitate to twist a little for a more dramatic result.
  • 4. Put a piece of strawberry in your mouth to make the tongue.
  • 5. To create eyes: Cut the small marshmallows in half. Sprinkle them over the apples with a little almond butter. Sprinkle the chocolate chips with a little almond butter on each marshmallow. (Some monsters may have one eye or three eyes!)

Published October 26, 2017 on La Presse +.

Health! : Legend Julep

Photograph by Olivier Porentrian, La Press Archives

Legend Julep

Montreal people love brushes. Montreal (again) began to love cocktails. A julienne with your omelette? why not ! Tips and recipes for adding sparkle to your Sunday lunches.


  • 1/2 ounce (15 ml) Pure Legend (Quebec Apple Brandy)
  • 1 c. 1/2 teaspoon (5 ml) extra fine fruit sugar
  • 10-12 leaves
  • Prefer 3 ounces (90 ml) of sparkling wine (champagne, cream, Proseco, cava, etc.)
  • Apples and Seasonal Berries


  • 1. Fill a glass of wine with pre-mixed ice with a clean washcloth, for example with a rolling pin.
  • 2. Add apple slices and seasoned fruit to a glass, then sprinkle with icing sugar.
  • 3. In a saucepan, place a few leaves and add fresh lentils. Gently press the pint without tearing the mint.
  • 4. Pour the mixture into a wine cup. Fill it with sparkling wine. For a cocktail stand out and mix gently with a spoon to add straw. Garnish with fresh mint and sprouts.

Source: The recipe of mixed geologist Jonathan Homer.

Published July 25, 2015 at lapresse.ca.

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