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

Recipes

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.

 

Chef Natalia’s three tartares

BT Montreal | posted Wednesday, Apr 17th, 2019

Beef tartare

serves 2 

Ingredients

  • 250 grms filet mignon, cubed
  • 50 grms cornichons, finely minced
  • 30 grms capers, finely minced
  • 2 tablespoons spicy dijon mustard
  • 1 tablespoon worstershire sauce
  • 1 tablespoon shallots, finely minced
  • 1 small hand chives, chopped

 

The pickled veggies

  • 1 small cucumber, sliced
  • 2 radishes, quartered
  • 2-3 flowers cauliflower, in small pieces
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • Fresh pepper

 

Directions

The pickles

  1. Place all ingredients in a plastic container, mix well and let “pickle” for at least 2 hours.
  2. Keep in liquid refrigerated until ready to use (and up-to 2 weeks)

The tartare

  1. In a small bowl mix, mustard, worstershire, capers, cornichon and shallots. Add cubed beef and chives. Mix well, shape in a plate with the help of a cookie cutter.
  2. Served topped with the pickled veggies and loads of baguette croutons

 

Salmon tartare

serves 2

Ingredients

  • 250 grams Canadian salmon, cubed
  • 1 tablespoon shallots, chopped
  • 1 teaspoon chives, chopped
  • 1 tablespoon sesame oil
  • 2 tablespoons panko crumbs, toasted
  • 1 tablespoon sesame seeds
  • 1 teaspoon wasabi sauce.

Directions

Mix all ingredients together only minutes before serving. Serve aside a leafy green salad and olive oil baguette croutons.

 

Vegan tartare

serves 2

  • 2 large yellow beets, peeled, boiled and cubed.
  • 2 tablespoons shallots, minced
  • 1 tablespoon cilantro, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon smoked salt
  • ½ cup cucumber, cubed
  • 1 small Thai chili, finely sliced
  • 1 avocado, pitted, and cubed

Directions

Mix all ingredients together only minutes before serving. Serve aside a leafy green salad and olive oil baguette croutons.

 

Page 2 of 5212345...102030...Last »