175 g (⅓ lb) sharp cheddar cheese (for the adventurous version of apple tartiviolis)
Butchery section:
900 g (2 lbs) fondue beef
900 g (2 lbs) chicken breasts, cut into strips
450 g (1 lb) pork tenderloin, cut into strips
Frozen products section:
900 g (2 lbs) pie dough
3h
1h30
4 portions
Se congèle
Preheat oven to 400°F.
2. Chop 4 red peppers, 2 yellow peppers and 1 green pepper. Set aside.
3. In a large bowl, place the red peppers, add 3 tbsp (45 ml) olive oil and 1 tbsp (15 ml) smoked paprika. Season with salt and pepper to taste. Place on a non-stick baking sheet, leaving space for the other peppers. Repeat with the yellow peppers, adding only 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) paprika. Do the same with the green pepper, adding only 1 tsp (5 ml) oil without adding paprika. Place on the baking sheet, not mixing the colors, and roast in the oven for 15 minutes or until the peppers are lightly colored.
4. Once the peppers are cooked, set aside in the fridge in separate bowls to allow everyone to choose the color of their choice.
5. Slice the zucchini and place in the same bowl used for the peppers. Add 2 tbsp (30 ml) olive oil. Salt and pepper to taste.
6. Place the zucchini on the same non-stick baking sheet and bake for 15 minutes or until the zucchini are lightly colored.
7. Slice the mushrooms and place them in the same bowl used for the zucchini. Add 2 tbsp (30 ml) of olive oil. Salt and pepper to taste.
8. Place the mushrooms on the same non-stick baking sheet and bake for 15 minutes or until the mushrooms are lightly colored.
9. Once all the vegetables are grilled, lower the oven to 375°F.
10. Beat 1 egg. Set aside.
11. Peel and grate 3 apples (1½ cups (375 ml)). Set aside.
12. Roughly chop ¼ cup (60 ml) dark chocolate. Set aside.
13. Lightly mash 1½ cups (375 ml) raspberries. Set aside.
14. In a bowl, mix ¼ cup (60 ml) brown sugar and 1 tbsp (15 ml) cornstarch. Add grated apples, 1 tsp (5 ml) cinnamon and ½ tsp (3 ml) nutmeg. Mix well and set aside.
15. In another bowl, mix 2 tbsp (30 ml) brown sugar and 1 tbsp (15 ml) cornstarch. Add crushed raspberries, ¼ cup (60 ml) chopped chocolate and a few drops of vanilla extract. Mix well and set aside.
16. On a floured work surface, divide 900 g (2 lbs) of pie dough into 4 and roll out 4 rectangles of 30 cm x 20 cm.
17. On a rectangle of dough, place the apple filling, 2 tbsp (30 ml) at a time, leaving 1 cm between each bite so as to obtain 12 tartiviolis.
18. Brush the edges of each tartiviolis with beaten egg.
19. Add a dough on top and press well with your fingers all around each filling to make sure the doughs are well stuck.
20. Using a knife, cut into 12 squares and press the edges of the dough with a fork.
21. On a non-stick baking sheet or covered with parchment paper, place the tartiviolis and brush with beaten egg. Repeat the same steps for the choco-raspberry tartiviolis. Place in the oven for 25 minutes or until the tartiviolis are golden brown.
22. In a large pot, boil water and cook 3 cups (750 ml) of pasta of your choice according to the manufacturer's directions. Rinse and reserve in the refrigerator.
23. Cut 900 g (2 lbs) of chicken breasts and 450 g (1 lb) of pork fillet into strips. Set aside.
24. In a skillet, heat 2 tbsp (30 ml) olive oil and cook the fondue beef over medium-high heat for 1 minute on each side or until cooked through. Season with salt and pepper to taste. Set aside in the refrigerator.
25. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 900 g (2 lbs) chicken strips over medium-high heat for 10 minutes, turning regularly, or until chicken is cooked through. Season with salt and pepper to taste. Set aside in the refrigerator.
26. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) pork strips over medium-high heat for 10 minutes, turning regularly, or until pork is cooked through. Season with salt and pepper to taste. Set aside in the refrigerator.
27. Chop 6 green onions, place in a bowl in the fridge.
28. Chop up some iceberg lettuce and place in a bowl in the fridge.
29. Cut a red onion into thin slices and place in the fridge.
30. Cut 4 Italian tomatoes into small cubes and place in the fridge.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 wooden spoon
1 grater
1 large non-stick frying pan
1 large cauldron
1 pasta drainer
2 large non-stick baking sheets
Empty containers (storage or freezing)
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