1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Tula’s Blueberry, Banana, Oat breakfast slice

BT Montreal | posted Wednesday, Jul 10th, 2019

Ingredients:

  • 2 cups rolled oats, finely pulsed to create flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 large banana, mashed (about ½ cup mashed banana)
  • 2 tbsp canola oil
  • 2 tbsp maple syrup
  • 1 cup unsweetened almond milk
  • ½ tsp vanilla
  • 1 heaping cup blueberries (1 box; 6 oz)

 

Directions:

  1. Preheat oven to 350°F. Line an 8-inch round cake pan with aluminum foil (going up the sides as well).
  2. Combine oat flour, baking soda and salt together, set aside
  3. Mix banana, oil, maple syrup, almond milk and vanilla together.
  4. Stir wet ingredients into the dry ingredients using fork.
  5. Stir in blueberries.
  6. Pour batter into prepared pan and tap lightly on counter.
  7. Bake for 30 minutes.
  8. Allow to cool on counter for 30 minutes before lifting from pan and then letting it cool completely in the fridge.
  9. Slice into 8 portions.
  10. Serve with your favorite nut butter. I used macadamia nut butter!
  11. Store in the fridge in an airtight container.
  12. To store in freezer, wrap the slices individually with plastic wrap and freeze.

Courtesy: Batoul Salami (Salted spaTULA) https://saltedspatula.com/2019/05/31/blueberry-banana-oat-breakfast-slice/ 

Chef Natalia Machado’s Grilled Pizza

BT Montreal | posted Wednesday, Jul 10th, 2019

serves 4 

Ingredients

  • 1 7-grams package of dry active yeast
  • 400 grams water
  • 1 tablespoon sugar
  • 600 grams all-purpose flour
  • 2 tablespoon olive oil
  • 1 teaspoon salt

Directions

  1. Mix water, yeast and sugar until a white foam forms (activation). Pour flour in the table and make a well in the center. Sprinkle the salt on the flour.
  2. Add yeast preparation and oil and mix until a soft dough forms (about 5 minutes).
  3. Knead to develop gluten for about 3-5 minutes. Let dough rest, covered with plastic wrap for 30 minutes. Split dough into 4 pieces and let rest covered overnight.
  4. Stretch the dough with semolina , place on the grill and then top with your desire toppings, grill for 3-4 minutes, till its golden and crunchy on the bottom and the cheese has melted. Transfer to a cutting board and cut.
  5. Enjoy!

Plant-Based Anything Goes Cookie Dough

BT Montreal | posted Monday, Jul 8th, 2019

Ingredients:

  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 1/2 tsp. (7 mL) cornstarch
  • 1 tsp. (5 mL) baking powder
  • 1/2 tsp. (2 mL) baking soda
  • 1/2 cup (125 mL) Becel® Original margarine
  • 3/4 cup (180 mL) granulated sugar
  • 1/4 cup (60 mL) unsweetened applesauce
  • 1 Tbsp. (15 mL) soy milk
  • 1 tsp. (5 mL) vanilla extract
  • 2/3 cup (150 mL) mix-ins, such as dried fruits, dark chocolate chunks, nuts, seeds

 

Directions:

  1. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
  2. Combine flour, cornstarch, baking powder and baking soda in medium bowl; set aside.
  3. Beat Becel® Original margarine and granulated sugar using electric mixer until light and creamy. Beat in applesauce, soy milk and vanilla until blended.
  4. Gradually add in flour mixture and beat until just combined, scraping down sides of bowl occasionally (do not overmix). Fold in your choice of mix-ins. Refrigerate dough 30 minutes or until chilled.
  5. Drop by tablespoonfuls on prepared baking sheet 2 inches apart. Bake 10 minutes or until edges are golden. Cool 5 minutes on wire rack; remove cookies from baking sheet and cool completely.

 

More details: https://www.becel.ca/en/recipes/plant-based-anything-goes-cookie-dough

Beer Can Chicken from “Like Mother, Like Daughter” cookbook

BT Montreal | posted Thursday, Jun 13th, 2019

Makes 4 servings

Ingredients

  • 1 whole chicken, washed & dried vegetable oil
  • 12 ounce can beer

Rub:

  • 2 tablespoons smoked paprika
  • 2 tablespoons of salt
  • 2 tablespoons of onion power
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of ground cumin
  • 2 teaspoons of dried thyme
  • 2 teaspoons of dried oregano
  • 2 teaspoons of black pepper
  • 2 teaspoons of garlic powder

 

Directions

  1. To prepare the rub, mix all the ingredients together in a small bowl.
  2. For the chicken, preheat grill to medium-high heat. Rub the chicken and its cavity with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1⁄4 of the beer and sit the chicken on top of the beer can.
  3. Place the chicken in the centre of the hot grill and cover. Cook the chicken for 1 to 1 1⁄2 hours, or until an instant-read thermometer registers 165°F.
  4. Once cooked, cover loosely with foil and let rest for 10 minutes, remove beer can and carve.
  5. If a less charred chicken is desired, you can remove from grill and finish cooking in a 350°F oven until chicken is cooked through. You can store extra rub mixture in an airtight container for up to 6 months.

 

Miriam Pearl’s Swiss scrolls for Shavuot

BT Montreal | posted Monday, Jun 3rd, 2019

For the chocolate sponge cake:

Ingredients

  • 6 eggs, separated
  • ½ cup plus ½ cup sugar
  • 1 tsp baking powder (optional, and yes, kosher for Passover)
  • ¼ cup potato starch
  • ¼ cup cocoa powder
  • Cocoa powder and confectioners sugar, for dusting

Directions 

  1. Preheat oven to 350° F.  Place a parchment paper to cover a half pan sheet.
  2. Separate the eggs; Yolks in medium bowl, egg white in small saucepan.
  3. Add ½ cup of sugar to the egg whites in the saucepan and over low heat, whisk continuously until the sugar is completely dissolved. Take off heat and place into mixer. Beat until stiff peaks. Works every time! No fail!
  4. In bowl with egg yolks, add ½ cup sugar and whip until ribbon thickness and yolks are pale. 
  5. Add cocoa powder, potato starch and baking powder if using to the yolk mixture . 
  6. Take a small amount of egg whites mixture and fold into the chocolate mixture with spatula. Fold in more egg whites mixture and continue until none left.
  7. Pour onto parchment paper lined baking pan and make sure its evenly distributed.
  8. Bake at 350 degrees for 15 minutes. The cake should spring back and not leave a dent when pressed in.
  9. Remove parchment and cake from pan and flip onto a tea towel that has been dusted completely with confectioners sugar and cocoa powder. (I lay out a layer of confectioners powder first, and then sprinkle cocoa powder after to cover. This way it’s a no fail stick)
  10. peel off parchment paper from the cake. Go slowly and gently.
  11. Sprinkle the top of the cake with cocoa powder. Dust it on with sifter if possible and make sure it is not sticky to the touch. Fold tea towel and start to roll the cake into a roll and let it sit until cooled. Once mostly cooled, roll back out and fill the roll with a layer of topping (I have 2 fillings you can choose to use) roll back up. Dust the top with confectioners sugar or cover with melted chocolate. (Will follow with glaze recipe)
  12. Place it in the freezer. It will be easier to cover with chocolate, cut up or manipulate at that stage.

For filling 1:

Ingredients

  • 3 egg white plus 3 tbsp of vanilla sugar

      OR

  • Use 2 cups of whipped topping (already whipped) or 150 g
  • 1 tub of unsalted margarine (397g) or 14 oz kosher for Passover
  • 400 g or 4 cups of confectioners sugar

Directions

  1. Heat egg whites and vanilla sugar in a bowl, whisking continuously just until the sugar dissolves. Remove from heat. 
  2. If using whipped topping, beat your whipped topping at this point instead. Leave aside
  3. Put margarine and confectioners sugar in a mixing bowl and beat together with whisk attachment. Beat until no lumps and smooth texture. Keep beating and don’t worry. The more air, the better.
  4. With hand beater or whisk, beat egg white mixture until hard peaks.
  5. Add egg whites to butter and blend together.
  6. If using whipped topping, add it now to the margarine mixture.

For filling 2:

Ingredients

  • 1 container of dairy free whipped topping (453 g)
  • 4 tbsp of confectioners sugar
  • Vanilla extract (optional)

Directions

  1. Beat the dairy free whipped topping until stiff peaks
  2. Add confectioners sugar if you want it sweeter and continue to mix.
  3. Add vanilla extract if you like.

For more details (& photos), visit https://www.deliciouswithout.com/swiss-scroll-for-shavuot/

Chef Derek Curzi’s Pan Seared Lamb Rack

BT Montreal | posted Monday, May 27th, 2019

Ingredients 

  • 5 Quebec lamb chops
  • Salt and pepper
  • Canola oil
  • Cranberry red wine rosemary reduction
  • 50 g salted butter
  • 15g french shallots
  •  75 ml red wine
  • 30g fresh cranberries
  • half sprig fresh rosemary

Directions

  1. Pan sear in canola oil the chops for 3 minutes on each side.
  2. Remove lamb and remainder of the oil, add butter and shallots and sweat until golden brown.
  3. Add fresh cranberries, and rosemary, deglaze with red wine and add the demi glace, reduce for 3 minutes.

Chef Derek Curzi’s Grilled Squid

BT Montreal | posted Monday, May 27th, 2019

Ingredients

6 pcs baby squid (scored)

Marinade:

  • 250 ml extra virgin olive oil
  • 25 ml fresh lemon juice
  • salt and pepper to taste
  • 50 ml dark balsamic vinegar
  • 50 ml fresh parsley
  • 50ml fresh oregano
  • 1 clove crushed garlic

 

Directions

Gently score in a criss cross pattern the inside of the squid, place in marinade for 1 to 2 hours, gently brush off the marinade and grill until it curls aprox. 3 minutes per side

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!
Page 1 of 5212345...102030...Last »