1 tbsp lemon zest (for the adventurous version of the smoked salmon bites)
1 cup grated butternut squash
1 large Yukon Gold potato
¼ cup red onions
1 shallot
2 cups fresh spinach
2 garlic cloves, chopped
6 potatoes
3 apples
2 cups grated carrots
Dry goods section:
1 cup shelled salted pistachios
2 tbsp honey
1 cup mayonnaise
½ cup of your favourite barbecue sauce
1 cup onion confit
2 tbsp olive oil
¼ cup creamed honey
¼ tsp cinnamon
1 cup sliced almonds
1 cup walnuts
1 cup dried dates
½ tsp nutmeg
1 tsp vanilla
1 tsp fleur de sel (for the adventurous version of the carrot cake cups)
340 g (12 oz) dark chocolate
½ cup sweetened condensed milk
1 tsp coconut extract
1 cup unsweetened shredded coconut
Cheese section:
1½ cups ricotta cheese
Seafood section:
300 g smoked salmon
Meat section:
The meat from 4 sweet Italian sausages (or hot Italian sausages for the adventurous version of the sausage röstis)
700 g (1½ lb) lean ground veal
½ cup crumbled cooked bacon (for the adventurous version of the stuffed veal loaf)
10 slices prosciutto, chopped
Dairy section:
2 cups cream cheese
¼ cup butter
2 eggs
1½ cups 15% cooking cream
1½ cups grated mozzarella (or 10 slices of raclette cheese for the adventurous version of the potato and apple gratin)
3h
1h30
4 portions
Se congèle
Preheat the oven to 375°F.
Bring 1 cup cream cheese to room temperature. Set aside.
Cook 6 potatoes in the microwave or oven until tender. Set aside.
Finely chop 1 shallot, 2 garlic cloves, 2 cups fresh spinach, ¼ cup red onion and 2 tbsp fresh basil. Set aside.
In a large bowl, combine 700 g (1½ lb) lean ground veal, 2 eggs, 1 finely chopped shallot, 1 tbsp fresh oregano, and salt and freshly ground pepper. Set aside.
In another bowl, combine 1½ cups ricotta cheese, 2 cups finely chopped fresh spinach and 2 chopped garlic cloves. Set aside. This is when adventurous eaters can replace 1 cup of the spinach with ½ cup crumbled cooked bacon.
Butter 1 large loaf pan or 2 small ones.
Place half of the veal loaf mixture in the bottom of the pan. Spread the stuffing mixture over it and top with the rest of the veal mixture.
Cover and bake for 40 minutes.
Uncover, add ½ cup barbecue sauce and continue cooking for about 20 minutes or until the veal loaf is cooked through. Serve with the onion confit.
Peel and finely grate 1 large potato and 1 cup butternut squash. Squeeze the grated potato dry in a clean kitchen towel.
Zest 1 lemon and save its juice.
In a bowl, combine the grated squash, grated potato, the meat from 4 sweet Italian sausages, ¼ cup chopped red onion, 2 tbsp honey, and salt and pepper; shape into small flat patties of about 2 tbsp each. This is when adventurous eaters can replace the sweet Italian sausages with hot Italian sausages.
In a skillet, heat a small amount of butter, then brown the röstis for 3 to 4 minutes per side.
In a bowl, mix 1 cup mayonnaise, 2 tbsp chopped basil, the zest of 1 lemon and a little of its juice, to taste. Season with salt and pepper. Serve with the röstis.
Preheat the oven to 400°F.
Remove the skin and slice the 6 cooked potatoes about 1 cm thick. Set aside.
Peel 3 apples, slice them thinly and chop 10 slices of prosciutto. Set aside.
Brush 10 ramekins with oil and spread the potatoes in the bottom.
Add the apple slices, and season with salt and pepper.
Mix 1½ cups 15% cooking cream and 2 tbsp fresh oregano and pour over the apples.
Add the 10 slices of chopped prosciutto and sprinkle with 1½ cups grated mozzarella. This is when adventurous eaters can replace the grated cheese with 10 slices of raclette cheese.
Bake for 15 minutes, or until the cheese is lightly golden.
Line a square pan with parchment paper.
In a bowl over a double boiler or in the microwave, melt 340 g (12 oz) dark chocolate, ½ cup sweetened condensed milk and 2 tbsp butter, stirring until smooth.
Remove the bowl from the double boiler and stir in 1 tsp coconut extract and ¾ cup coconut. This is when adventurous eaters can toast the coconut before adding it to the mixture.
Pour into the pan, pressing down with a spatula or spoon. Sprinkle with the remaining coconut.
Place the pan in the refrigerator for at least 1 hour or until set. Remove from the pan and cut into squares. Store in the refrigerator.
Chop 1 cup shelled pistachios and place on a plate. Set aside.
Chop 300 g smoked salmon and 2 tbsp fresh dill and place in a large bowl.
Add 1 cup cream cheese and season with pepper. This is when adventurous eaters can add 1 tbsp lemon zest.
Mix well and shape into balls of about 1 tbsp each.
Roll the balls in the crushed pistachios.
Refrigerate for at least 1 hour before serving.
Peel and grate 2 cups carrots. Set aside.
Using an electric mixer, beat 1 cup softened cream cheese, ¼ cup creamed honey and ¼ tsp cinnamon until smooth. Set aside.
Place 1 cup sliced almonds and 1 cup walnuts in the food processor and grind into a coarse meal.
Add 1 cup dried dates, 2 cups grated carrots, ½ tsp nutmeg and 1 tsp vanilla and blend until a smooth paste forms. This is when adventurous eaters can add 1 tsp fleur de sel.
Spoon half of the cake mixture into 10 dessert cups.
Add half of the frosting.
Top with another layer of cake and finish with a layer of frosting.
Add a walnut on top for decoration.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 food processor
1 electric mixer
1 wooden spoon
1 large nonstick skillet
2 loaf pans
1 square pan
10 ramekins
10 dessert cups (verrines)
Empty containers (for storage or freezing)
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