2 strawberries, stemmed (1 for decoration, sliced)
5 mint leaves (3 for decoration)
15 ml (½ oz) lime juice
Dry products section:
60 ml (2 oz) spiced rum (can be substituted with rum-flavored soft drink)
50 ml (1 ⅔ oz) Cointreau (can be substituted with Amaretto or rum flavored soft drink)
90 ml (3 oz) iced tea
90 ml (3 oz) lemonade
50 ml (1 ⅔ oz) ginger ale
Ice
Grocery list for batch cooking
Fruit and vegetable section:
7 green onions
1 lime
4 large slices of tomato
A few lettuce leaves of your choice.
1 tbsp (15 ml) salted herbs
1½ cups (375 ml) small watermelon balls
1½ cups (375 ml) small cantaloupe balls
½ cup (125 ml) fresh parsley
2 red onions
5 cloves of garlic
2 cups (500 ml) iceberg lettuce
Dry products section:
1 can of 418 g salmon
About twenty BBQ chips
1 cup (250 ml) olive oil
2 cups (500 ml) couscous
3 tbsp (45 ml) Dijon mustard
½ cup (125 ml) plain almonds (adventurer version of two melon couscous)
1 tsp (5 ml) cumin seeds
2 cans of black beans
1 tsp (5 ml) or more to taste, sriracha sauce
1 large can diced tomatoes, drained
1 tbsp (15 ml) dried basil
Bakery section:
6 slices of country bread
4 hamburger buns
4 plain waffles (adventurer version of salmon burgers)
6 toasts
Cheese section:
1½ cups (375 ml) cocktail bocconcini
Fish section:
1 cup (250 ml) cooked northern shrimp (adventurer version of roasted bean tostadas)
Butchery section:
½ cup (125 ml) crumbled cooked bacon
450 g (1 lb) lean ground beef
Dairy products section:
2 eggs
½ cup (125 ml) sour cream
Frozen products section:
1 cup (250 ml) frozen peas
3h
1h30
4 portions
Se congèle
Preheat oven to 400°F.
Cut 6 slices of country bread into cubes. Place in a large bowl. Drizzle with 3 tbsp (45 ml) olive oil, sprinkle with 1 tbsp (15 ml) dried basil, salt and pepper. Set aside.
Drain a large can of diced tomatoes. Set aside.
Chop 2 red onions, 10 green onions, 5 cloves garlic and ½ cup (125 mL) fresh parsley. Set aside.
In a skillet, heat 1 tbsp (15 ml) of oil and cook 450 g (1 lb) of ground beef and 1 chopped red onion for 5 minutes.
Add the drained can of tomatoes, 1 cup (250 ml) frozen peas and 2 cloves minced garlic. Season with salt and pepper.
Place the beef mixture in a rectangular ovenproof dish and set aside.
Spread the croutons evenly over the beef. This is where the adventurous can add ½ cup (125 ml) of crumbled cooked bacon.
Bake for 15 minutes or until bread is golden brown.
Using a melon baller, scoop out 1½ cups (375 mL) watermelon balls and 1½ cups (375 mL) cantaloupe balls. If you don't have a melon baller, cubes will do!
In a saucepan, bring 2 cups (500 ml) of water and 1 tbsp (15 ml) of salted herbs to a boil.
Remove from heat, add 2 cups (500 ml) couscous, cover and let stand for 2 minutes. Fluff with a fork.
Stir in 3 tbsp (45 ml) olive oil and 3 tbsp (45 ml) Dijon mustard. Season with salt and pepper to taste.
Add all the melon and cantaloupe balls, 1½ cups (375 ml) of the bocconcini cocktail, 3 green onions and ½ cup (125 ml) of the chopped fresh parsley. Mix well. This is where the adventurous can add ½ cup (125 ml) of the plain almonds.
Rinse and drain 2 cans of red beans. Set aside.
In a skillet, dry-roast 1 tsp (5 ml) cumin seeds for 2 minutes, stirring regularly, and set aside.
In the same pan, heat 2 tbsp (30 ml) of olive oil and cook the 2 cans of rinsed red beans for 2 minutes.
Add 1 chopped red onion, 3 chopped garlic cloves and continue cooking for another 5 minutes.
Place the bean mixture in a bowl, and add 1 tsp (5 ml) or more to taste of the sriracha sauce and the cumin seeds.
Mash coarsely with a fork.
When ready to serve, spread the bean filling on each tostada and top with lettuce and sour cream. This is when the adventurous can add 1 cup (250 mL) cooked northern shrimp.
Squeeze and zest a lime. Set aside.
For the lime mayonnaise: In a food processor, beat an egg, drizzling in ½ cup (125 mL) olive oil. When the texture is firm, add the juice and zest of 1 lime. Season with salt and pepper to taste. Set aside.
Drain a 418g can of salmon. Place in a large bowl.
Crumble about twenty BBQ chips finely and place them with the salmon.
Add 4 chopped green onions, 1 egg and 3 tbsp (45 ml) lime mayonnaise. Mix well and shape into 4 balls.
In a skillet, heat 2 tbsp (30 ml) of olive oil and cook the meatballs for 4 minutes on each side.
When ready to serve, grill the hamburger buns until golden brown, top with a salmon patty, lime mayonnaise, tomato slices and lettuce. This is where the adventurous can replace the burger buns with plain waffles.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 wooden spoon
1 melon baller (optional)
1 shaker (optional)
1 cauldron
1 large non-stick frying pan
1 rectangular baking dish
Empty containers (storage or freezing)
1 comment
Isabelle Cyrenne
Merci pour les belles recettes.
En passant, c’est écrit haricots noirs et ensuite haricots rouges
J’ai ajouté du Quinoa dans mes boulettes de saumon pour plus de textures. Petit problème avec le gluten, j’ai changer le couscous pour quinoa.
Nous avons hâte de goûter.
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1 comment
Merci pour les belles recettes.
En passant, c’est écrit haricots noirs et ensuite haricots rouges
J’ai ajouté du Quinoa dans mes boulettes de saumon pour plus de textures. Petit problème avec le gluten, j’ai changer le couscous pour quinoa.
Nous avons hâte de goûter.