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Recipes

Chef V’s Mini Strawberry Shortcake Pancake Cakes

BT Montreal | posted Tuesday, May 7th, 2019

Makes 8-10 portions

Ingredients

Lemon Ricotta Pancake Mix

  • 1 cup ricotta cheese
  • 1 ½ tbsp lemon zest
  • 1 ¼ cup buttermilk
  • 3 large eggs, separated
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup butter (to cook the pancakes)

Whipping Cream

  • 1L 35% whipping cream (make sure it is very cold)
  • 1 cup powdered sugar
  • 1 tbsp vanilla

Strawberries

  • 3 cups strawberries, quartered
  • 2 tbsp granulated sugar
  • 1 tbsp vanilla extract

 

Directions

  1. In a large bowl, combine all the wet ingredients: ricotta, lemon zest, buttermilk, egg yolks and vanilla. In a separate bowl mix together the dry ingredients: flour, baking powder, sugar and salt. Then add the dry ingredients to the wet ingredients. In another bowl, using an electric hand mixer whisk together the egg whites until they are light and fluffy (to create what looks like a meringue). Using a spatula gradually fold in the egg whites into the batter. Warm a frying pan or skillet (10-12 inch) on medium-high heat, add in the butter (1 tbsp at a time) and wait for it to melt. Using an 8-ounce ladle, pour the batter into the pan. Once the batter bubbles it’s time to flip them. Cook an additional 2-3 minutes (do not press down on them) and then remove and set aside on a dish covered with aluminum foil to keep warm.
  2. In a bowl, using an electric hand mixer whip the cream, sugar and vanilla on medium speed. Then increase the speed to high and whip until it reaches a peak. Store in the fridge until you need it.
  3. In a separate bowl mix together the strawberries, sugar and the vanilla extract. Allow the mixture to macerate.
  4. Assembly:
  5. Layer pancake, whipped cream, strawberries and continue until you reach 5 layers. Then top with some extra strawberries and whipped cream and white chocolate. Enjoy!

Andrea Buckett’s best-ever creamy coleslaw

BT Montreal | posted Friday, May 3rd, 2019

Ingredients

  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 2 carrots, peeled and grated
  • 3/4 cup toasted sunflower seeds
  • ¾ cup dried cranberries
  • 3/4 cup sliced red onion
  • 1 cup coarsely chopped flat leaf parsley
  • 3/4 cup plain yogurt
  • ¼ cup mayonnaise
  • 3 tbsp white wine vinegar
  • 3 tbsp canola oil
  • 2 tbsp grainy mustard
  • ½ tsp freshly ground pepper
  • ¼ tsp salt

Toss everything together in a bowl and serve.

Andrea Buckett’s rhubarb and coconut crumble

BT Montreal | posted Friday, May 3rd, 2019

Ingredients

Crumble topping

  • 1 cup large flake oats
  • ¾ cup all-purpose flour
  • ½ cup large flake coconut
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ cup coconut oil

Base

  • 4 cups chopped rhubarb
  • 2 cups quartered strawberries
  • 1/3 cup sugar
  • 1 tbsp all-purpose flour

Directions

  1. In a large bowl mix together the oats, flour, flaked coconuts, brown sugar, cinnamon, ginger.
  2. Add the coconut oil and use your hands (or a pastry cutter) to work it into the other ingredients. Incorporate it fully so the oat mixture is well moistened by the coconut oil.
  3. For the base, add the rhubarb, strawberries, sugar and flour into and 8×8 baking dish and mix well.
  4. Pour the crumble topping over the fruit mixture and distribute it evenly.
  5. Cook for 35-45 min until the fruit is bubbly and the oat topping is golden brown.

Chef Erica’s crêpe batter

BT Montreal | posted Friday, May 3rd, 2019

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons of melted butter
  • Butter for coating the pan

To add for red velvet crepes:

  • 2 tablespoons of sugar
  • 1 tablespoon of chocolate
  • Drop of red food coloring

To add for savoury crepes:

  • Chopped chives
  • Salt and pepper to taste

Directions

In a blender, combine all the ingredients and pulse for 10 seconds. Place crepe batter in the fridge for an hour (this stops batter from tearing so much).

Chef V’s Fresh Peanut Tofu Wraps

BT Montreal | posted Wednesday, Apr 24th, 2019

makes 4 wraps

Ingredients

Peanut Sauce

  • 2 tbsp creamy peanut butter
  • ¼ cup soy sauce or tamari
  • 1 lime zested and juiced
  • 2 tbsp sesame seeds
  • ½ tsp cayenne

Wrap Assembly

  • 4 whole grain flour tortillas
  • 350g extra firm tofu
  • 1 cup spinach
  • 1 cucumber sliced
  • 1 cup thinly sliced carrots
  • 1 red bell pepper, thinly sliced

Directions

  1. In a bowl whisk together the peanut butter, soy sauce, lemon juice and zest, sesame seeds and cayenne. Reserve.
  2. Thinly slice the tofu in ling strips. Squeeze out any excess water. Then toss with some olive oil salt and pepper. Place onto a lined baking sheet and place into a pre-heated 375 degree oven. Bake for 17-20 minutes or until the edges start to crisp. Remove from the pan and toss into the peanut sauce.
  3. Assemble the wraps by laying down the tortillas, then adding in the spinach, tofu, cucumbers, carrots, and peppers. Drizzle on some extra peanut sauce and wrap and roll.

Chef V’s Summer Fresh Pasta Salad

BT Montreal | posted Wednesday, Apr 24th, 2019

makes 4-6 portions

Ingredients

  • 250g plant based vegan pasta that is high in protein (cooked according to the package directions)
  • ¼ cup grilled zucchini, chopped
  • ¼ cup roasted cherry tomatoes, chopped
  • ¼ cup roasted red peppers, chopped

Dressing

  • ¼ cup fresh basil thinly sliced
  • 1 tsp fresh oregano
  • 2 tbsp fresh chives, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tsp sea salt
  • Freshly cracked pepper
  • 1 tsp lemon zest
  • ¼ cup lemon juice

Directions

  1. In a large bowl combine the pasta, grilled zucchini, cherry tomatoes, and red peppers.
  2. In a separate small bowl make the dressing starting with the basil, oregano, chives, olive oil, salt, pepper, lemon zest and lemon juice. Whish together and then pour over the pasta and vegetables. Toss to combine and place into the fridge at least 30 minutes before serving or overnight to allow all the flavors to marinate

Chef Ricardo’s Sesame Cucumber Salad

BT Montreal | posted Monday, Apr 22nd, 2019

Ingredients

  • 2 tbsp (30 ml) rice vinegar
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp (15 ml) honey
  • 1 tsp crushed red pepper flakes
  • 2 English cucumbers

 

Directions

  1. In a large bowl, whisk together all of the ingredients except the cucumbers. Season with salt and pepper.
  2. Using a spiralizer, cut the cucumbers into ribbons. Cut the ribbons in five pieces to shorten them.
  3. Just before serving, add the cucumbers to the vinaigrette and mix well. Serve immediately.
  4. Delicious with tofu, grilled fish, or satay skewers.

Chef Ricardo’s Rösti-Style Potato Waffles

BT Montreal | posted Monday, Apr 22nd, 2019

Ingredients

Waffles

  • 3 lb (1.4 kg) Russet potatoes, peeled (about 6 large potatoes) 1/4 cup (55 g) salted butter, melted
  • 1/2 tsp salt
  • Vegetable oil, for cooking

Chive cream

  • 1 cup (250 ml) sour cream
  • 1/4 cup (13 g) finely chopped chives
  • 4 oz (115 g) smoked salmon or gravlax

 

Directions

Waffles

  1. Grate the potatoes. Place half of the grated potato at a time on a tea towel and wring out the excess liquid. You should have about 6 cups (1.5 L) of grated potato.
  2. In a bowl, combine the potato, butter, and salt. Season to taste with pepper. Preheat a Belgian-style waffle iron. Lightly oil it. Spread a quarter of the potato
  3. mixture at a time on the waffle iron. Close. Cook for 15 minutes or until the waffle
  4. is golden. Keep warm in an oven set at 200ºF (95ºC). Repeat with the remaining potato mixture.

 

Chive cream

  1. Meanwhile, mix the sour cream and chives together in a bowl. Season to taste with salt and pepper.
  2. Serve the hot waffles with the chive cream. Garnish with smoked salmon or gravlax. You can also serve them with poached eggs. For even more vegetables, add a few asparagus spears or fiddleheads, if they’re in season.

 

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