½ cup crumbled feta (for the adventurer version of
pork burgers)
Delicatessen section:
2½ cups chopped cooked leftover meat or deli meats
roughly
Dry products section:
4 tbsp olive oil
½ cup bread crumbs
½ cup mayonnaise
¼ cup barbecue sauce
1½ cups couscous
2 cups chicken or vegetable broth
¼ cup of your favorite salad dressing
1 tbsp Dijon mustard
1 can of red beans
Balsamic vinegar caramel (for the adventurer version)
crispy croissants)
Corn chips (for the adventurous version of the frittata)
½ cup mini marshmallows (for the adventurer version of
fruity biscuits)
½ cup firmly packed brown sugar
1¾ cups all-purpose flour
1½ cups quick-cooking rolled oats
1 tsp baking soda
½ cup white chocolate chips
¼ cup honey
1 pinch of nutmeg (or cardamom for the version
(strawberry pop recipe adventurers)
Butchery section:
450g minced pork
Dairy products section:
12 eggs
6 hard-boiled eggs (for the adventurer version of the salad)
summer)
½ cup chive cream cheese
½ cup 15% cooking cream
1 cup Tex-Mex shredded cheese
Sour cream (for the adventurous version of the frittata)
½ cup butter, at room temperature
2 2/3 cups milk
1 cup plain Greek yogurt
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Temper ½ cup butter.
Chop 3 green onions, 2 red peppers and 2 cups spinach. Set aside.
Rinse and drain 1 18-ounce can black beans. Set aside.
In a bowl, beat 8 eggs, ½ cup 15% cream, 1 tbsp Dijon mustard, salt and pepper to taste.
Add 1 cup of Tex-Mex shredded cheese, 1 chopped green onion, 1 chopped red pepper, the can of rinsed and drained black beans and mix well.
Pour into a non-stick rectangular baking pan or one lined with parchment paper.
Bake for 20 minutes or until desired doneness.
When serving, adventurers can garnish with sour cream and enjoy with corn chips.
Chop 2½ cups leftover cooked meat or deli meats. Set aside.
In a large, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high heat and cook 1½ cups leftover cooked meat, 1 chopped red pepper and 2 chopped green onions for 2 minutes.
Add 1½ cups raw couscous and 2 cups chicken or vegetable broth. Cover, simmer for 1 minute, remove from heat and let stand for 3 minutes.
Fluff the couscous with a fork, add 2 cups chopped spinach and ¼ cup of your favorite vinaigrette and mix well. Serve hot or cold. This is where the adventurous can replace the leftover meat with 6 hard-boiled eggs.
In a bowl, using an electric mixer, mix ½ cup of softened butter and ½ cup of brown sugar. Add 3 large eggs and mix again.
In another bowl, mix 1¾ cups flour, 1½ cups rolled oats, 1 tsp baking soda and a pinch of salt.
Add the dry ingredients to the wet ingredients, alternating with 2/3 cup of milk.
Then add 1 cup of berries and ½ cup of white chocolate chips. Mix well. This is where the adventurous can replace the white chocolate with the same amount of mini marshmallows.
On 2 baking sheets, divide the mixture into 24 cookies of about 2 tbsp each. Lightly crush with a fork.
Bake for 20 minutes or until cookies are set in the center.
Chop an onion and 1 cup of your favorite raw or cooked vegetables. Set aside.
In a large bowl, mix 450g ground pork, 1 chopped onion, ½ cup breadcrumbs and 1 egg. Form 8 patties. This is where the adventurous can add ½ cup crumbled feta to the mixture.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat and cook patties for 5 minutes on each side or until cooked through.
In a small bowl, mix ½ cup mayonnaise and ¼ cup barbecue sauce and set aside.
When ready to serve, grill burger buns and top with a pork patty, barbecue mayo, a few slices of pickles, red onions and lettuce leaves.
In a large skillet over medium-high heat, pound the 6 croissants until they are as thin as possible and cook for 2 minutes on each side or until the croissants are crisp.
Remove from heat and let cool slightly.
Spread ½ cup of the chive cream cheese over the croissants. Top with 1 cup of leftover cooked meat or deli meats and 1 cup of your favorite chopped vegetables. Just before serving, adventurers can drizzle with the balsamic caramel.
Place 1 cup plain Greek yogurt, 2 cups milk, 2 cups strawberries, ¼ cup honey, 1 large ripe banana, and a pinch of nutmeg in a blender. Blend until smooth. This is where the adventurous can substitute cardamom for the nutmeg.
Pour into popsicle molds or ice cube trays.
1 cutting board
1 chef's knife
1 paring knife
measuring spoons
Measuring cups
mixing bowls
1 whip
1 wooden spoon
1 can opener
1 mixer
2 non-stick cooking plates
1 rectangular baking pan
1 large skillet
1 large deep skillet with lid
Popsicle mold or ice cube mold
Empty containers (storage or freezing)
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