Butterless Apple Crumble
A lactose-free delight that’s just as crunchy, sweet and satisfying as the original.
Serves 8-10
Ingredients
¾ cup [100 g] unbleached all-purpose flour
1 cup [100 g] rolled oats
¼ cup [50 g] brown sugar
¼ cup [50 g] unrefined blond cane sugar
½ tsp [5 ml] salt
¼ tsp [5 ml] ground allspice
1/3 cup [80 ml] organic vegetable oil (you can use any smooth-tasting oils like canola, sunflower, peanut or coconut)
3 1/3 lb [1.5 kg] apples, a mix of varieties, some that keep their shape when cooked, some that don’t (about 8 apples)
¼ cup [60 ml] maple syrup
Method
Make the crumble topping up to a day in advance: in a medium mixing bowl, combine all the ingredients from flour to oil, and stir well with a fork to combine, making sure all of the dry ingredients are moistened by the oil. If making in advance, transfer to an airtight container and keep in the fridge.
On the day of serving, preheat the oven to 350°F (175°C). Peel the apples in alternating vertical stripes so that you retain some, but not all of the peel. Quarter and core the apples, then cut into smallish chunks. In a large bowl, mix the apples with the maple syrup.
Arrange the apple chunks over the bottom of a 10” [25-cm] square baking dish and sprinkle evenly with the topping.
Insert in the oven and bake for about 40 minutes, until the apples are tender and the topping golden brown, checking regularly to make sure it doesn’t darken too much (if it does, cover loosely with a piece of parchment paper).
Serve slightly warm or at room temperature. You can bake the crumble a few hours in advance, and reheat slightly before serving. The leftovers are fantastic straight out of the fridge the next day.
Tips
- Substituting half of the vegetable oil for a nut oil like walnut or hazelnut is absolutely delicious.
- Substituting half (or all) of the apples for pears is a very nice variation.
Recipe Credit: Adapted from Clotilde Dusoulier, Chocolate & Zucchini
Fennel, Tomato, Watercress and Flaked Fish Salad
A refreshing dish that features a nice contrast between the cool salad and the warm fish.
Serves 2
Ingredients
For the fish
10.5 oz [300 g] white fish fillets (cod, mackerel, tilapia, etc.), skinned and carefully deboned
2 tbsp [30 ml] freshly squeezed lemon juice
2 tbsp [30 ml] extra virgin olive oil
Sea salt and freshly ground black pepper
2 tbsp [30 ml] fresh marjoram or oregano, leaves picked and chopped
For the salad
1 bulb of fennel, trimmed, coarse outer leaves removed, very thinly sliced, herby tops reserved
1 tbsp [15 ml] extra-virgin olive oil
1 tbsp [15 ml] freshly squeezed lemon juice
Sea salt and freshly ground black pepper
4 plum tomatoes or 8 to 12 cherry tomatoes (depending on their size), thickly chopped or halved
1 handful watercress
1 tbsp [1 ml] balsamic vinegar
½ small red chilli, deseeded and finely sliced (or ¼ tsp sambal oelek)
Method
Heat a grill pan (or regular pan) on medium-high heat. Mix together the olive oil, lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets (and the marinating juices) on grill pan and cook about 1½ minutes per side. It’s ok If the fish breaks up as you’ll be flaking it up later anyway. Once cooked, remove to a warm plate.
To make the salad, mix the balsamic vinegar with the sliced red pepper or sambal oelek and reserve. Dress the sliced fennel with the olive oil and lemon juice and sprinkle with salt and pepper. Arrange on two large serving plates. Season the tomatoes with salt and pepper and scatter around the fennel. Top the fennel with half the watercress on each plate. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic dressing and a bit more olive oil, to finish.
Recipe Credit: Adapted from Jamie Oliver’s website.
Asian Crab and Corn Soup
A rich and thick soup that’s a delicious meal in a bowl.
Makes 4 generous portions
Ingredients
10 oz [275 g] corn kernels, fresh or frozen
1 egg white
1 tsp [5 ml] toasted sesame oil
1.2 qt [1.2 L] chicken broth
1 tbsp [15 ml] Chinese cooking wine or Sherry
1 tbsp [15 ml] light soy sauce
2 tsp [10 ml] finely grated fresh ginger
1 tsp [5 ml] salt
1 pinch grated white (or black) pepper
1 tsp [5 ml] granulated sugar
2 tsp [10 ml] cornstarch mixed with
2 tsp [10 ml] water
8 oz [225 g] crab meat, fresh or defrosted
7 oz [200 g] fine rice vermicelli
To serve
1 green onion (scallion), finely sliced
1 hot red pepper, very finely sliced
Toasted sesame oil
Method
Mix egg white with sesame oil in a small bowl. Reserve.
Bring chicken broth to a boil in a large pot over high heat. Add corn kernels, bring back to a boil, then lower the heat and simmer for 15 minutes, uncovered.
While the soup is cooking, prepare the rice vermicelli according to the manufacturer’s instructions. Usually, plunging the vermicelli in boiling water for 1 or 2 minutes will suffice. Divide the softened and cooked rice vermicelli in 4 individual bowls.
Back to the soup: add Chinese cooking wine (or Sherry), soy sauce, ginger, salt, pepper, sugar and cornstarch. Bring back to a boil, then lower the heat to low. Add crab meat, stir, then pour in a thin stream the egg white and sesame oil mixture, mixing continuously.
Divide the soup between the 4 serving bowls. Sprinkle with sliced green onions, thinly sliced red pepper, and a couple of drops of toasted sesame oil. Serve very hot.
Recipe Credit: Adapted from Ken Hom, via Chatelaine Magazine.
Sesame-Infused Shrimp and Avocado Salad on Endive Leaves
An elegant and colorful salad with a creamy, bright and sharp taste.
Makes about 24.
Ingredients
10 oz [284 g] medium shrimp, peeled and deveined (about 20)
1 tbsp [15 ml] peanut or canola oil
3 tbsp [45 ml] freshly squeezed lime juice (from 3 limes)
2 finely chopped green onions (scallions), thinly sliced
1 jalapeño chile, stem, ribs and seeds removed, finely chopped
1 tsp [5 ml] toasted sesame oil
1 tsp [5 ml] coarse sea salt (or fleur de sel)
1 small, firm, ripe Hass avocado, pitted and peeled
3 small Belgian endives
Black sesame seeds, for garnish
Method
Season shrimp with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. Sauté shrimp for about 1½ minutes per side, or just until opaque (do not overcook or they will be chewy!). Transfer to a plate; let cool. Cut into ¼-inch [¾-cm] pieces.
While shrimp cools, squeeze lime juice in a medium bowl. Add chopped green onions (keeping green ends for garnish), jalapeño, sesame oil and salt. Stir to combine. Add shrimp, mix well and refrigerate for at least 15 minutes or up to 2 hours.
Just before serving, cut avocado into small cubes and fold into shrimp mixture. Separate endive leaves and arrange on a serving platter. Spoon about a generous tablespoon shrimp salad onto each leaf. Garnish with sliced green onion tops and black sesame seeds.
Recipe Credit: Adapted from Martha Stewart Living Magazine
Leek and Rice Tart with Roasted Bell Pepper Sauce
A Spanish twist on the French quiche.
Serves 6
Ingredients
For the tart
3 tbsp [45 ml] olive oil, plus extra for brushing
4 leeks, white and pale green parts only, sliced thinly and rinsed well
2 large onions, finely chopped
1 bay leaf
2 pinches dried thyme
¾ cup [187.5 ml] dry white wine
3 eggs
1½ [375 ml] cups milk
½ cup [125 ml] grated Gruyère cheese
1½ cups [375 ml] cooked long-grain rice
Salt
For the sauce
1 large jarred roasted and peeled red bell pepper
¾ cup [187.5 ml] chicken stock
4 tbsp [60 ml] light cream
Salt and pepper
Method
Preheat the oven to 350°F (180°C). Brush an ovenproof dish (round or square) with oil. Heat the oil in a pan. Add the leeks, onions, bay leaf and thyme and pan-fry over low heat, stirring occasionally, until softened and translucent. Pour in the wine, cover and simmer for 12 minutes.
Beat the eggs in a bowl, then stir in the milk and Gruyère cheese. Mix the leeks and onions with the cooked rice in another bowl and add the egg mixture, then season with salt. Spoon into the prepared baking dish and bake for 30 minutes, or until the center is puffed and the top is golden.
Meanwhile, make the sauce. Remove and discard the seeds from the pepper and coarsely chop the flesh. Put the pepper and stock into a food processor and process to a puree, then pour into a pan and bring to a boil. Simmer for 2 minutes. Stir in the cream and heat gently but to not let boil. Season with salt and pepper. Turn the leek tart out onto a warm serving plate and serve immediately, cut into slices or squares, serving the sauce as accompaniment.
Recipe Credit: The Book of Tapas, Simone & Inés Ortega
Egg Salad Bagel (or Sandwich)
Deeply satisfying, nutritious, filling – and so much better than anything you can buy at the store.
Makes 2 generous bagels (or sandwiches).
For the egg salad
4 hard-boiled eggs, peeled (fool-proof method follows)
1 celery stick, finely chopped
1 scallion or spring onion, finely chopped
A small bunch flat-leaf parsley, finely chopped (about 3 tbsp)
4 tbsp [60 ml] mayonnaise
1 tsp [5 ml] Dijon mustard
1 tsp [5 ml] grainy Meaux mustard
½ tsp [2.5 ml] curcuma
Freshly ground black pepper and a good pinch of fleur de sel
For the sandwiches
2 toasted bagels (or 4 pieces of toasted bread)
Lettuce leaves
Chop – don’t mash – your eggs roughly into ¼-inch cubes. Don’t get all meticulous about it; what you want is to get them to small (but not miniature) pieces so you can still feel the texture in your sandwich. The yolks will probably break into smaller pieces, but it’s ok because they will blend into the liquid ingredients anyway.
Put your chopped eggs in a big bowl and mix thoroughly with all the other egg salad ingredients. Add the fleur de sel last so that it keeps its nice and crunchy texture in the salad. Mix well until you see the salad is creamy and has reached its typical bright yellow color.
Toast the bagels (or the bread); wash your lettuce leaves. Spread a nice and thick layer of egg salad on a bagel half, garnish with lettuce and enjoy.
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Fool-Proof Hard-Boiled Eggs
Put however many eggs you want to cook in a casserole (don’t overcrowd it; the eggs should fit in a single layer). Cover with cold water. Put your casserole on medium-high heat and bring to a boil. As soon as the water boils, take your casserole off the heat, put a lid on and let your eggs rest in the hot water for 15 (medium to large eggs) to 20 minutes (extra-large eggs). Crank a timer as you don’t want to leave your eggs in for any longer. Once they’re cooked, drain the hot water, rinse your eggs under cold water, then fill your casserole with cold water and let your eggs cool in there. Store them in the refrigerator in their shell, an airtight container, until ready to use.
A tip: If your eggs are really hard to peel, it’s probably because they’re too fresh. The shell of a fresh egg tends to stick to the cooked egg white, making it hard to peel without damaging the egg. It’s not so bad when you want to make an egg salad, but if you want to showcase them, buy your eggs in advance. It’s best to hard-boil eggs that are a week old or more.
Recipe Credit: Marie Asselin
Classic Lemon Bars
A luscious, tender, melt-in-your-mouth burst of sunshine to enjoy any time of the day.
Makes 9 generous or 16 regular portions.
Ingredients
1 cup + 2 tbsp [250 + 30 ml] all-purpose flour
1¾ cup [437.5 ml] powdered sugar, plus additional for dusting
2 tbsp [30 ml] finely grated lemon zest (from 2 lemons)
Pinch salt
½ cup [125 ml] chilled unsalted butter, cut into small pieces (1 stick)
½ tsp [2.5 ml] baking powder
3 large eggs
¼ cup + 3 tbsp [62.5 + 45 ml] freshly squeezed lemon juice (from 2 lemons)
Method
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter and 8-inch square baking pan and line with parchment paper.
Whisk together 1 cup of the flour, ¼ cup [62.5 ml] of the powdered sugar, the zest and salt in a medium bowl. Cut in the butter with a pastry blender (or pulse in a food processor) until the mixture resembles coarse crumbs. Knead the dough in the bowl until it begins to come together.
Transfer the dough to the baking pan and press it evenly into the bottom. Bake for 25 minutes, or until light golden brown. Let cool on a wire rack while making the filling.
Whisk together the remaining 1½ cups [375 ml] of powdered sugar, the remaining 2 tbsp [30 ml] of flour, and the baking powder in a small bowl.
Beat the eggs with an electric mixer on high speed in a medium bowl for about 2 minutes, or until tripled in volume. Reduce the speed to low, add the sugar mixture, and beat just until blended, scraping down the side of the bowl. Add the lemon juice and beat just until blended.
Pour the lemon mixture over the warm crust and bake for 18 to 20 minutes, until the filling is just set in the center. Let cool in the pan on a wire rack.
Just before serving, lightly sift powdered sugar over the cookies and cut into 2- or 3-inch squares. Store in an airtight container.
Recipe Credit: Luscious Lemon Desserts, Lori Longbotham.
Warm Cod, Barley and Caper Berries Salad
A flavorful and surprisingly filling salad that showcases the first of this season’s beautiful pink radishes.
Serves 2.
Ingredients
3.5 oz [100 g] hulled barley (see note)
2 cod fillets (skin removed)
2 tsp [10 ml] extra-virgin olive oil
2 tsp [10 ml] Japanese soy sauce
5 to 6 radishes, sliced very thinly
¼ cup [62.5 ml] fresh coriander leaves
1 lime
2 tbsp [30 ml] extra-virgin olive oil
1 shallot, finely diced
¼ cup [62.5 ml] large caper berries (or 2 tbsp [30 ml] regular capers)
1 large handful rocket (arugula) leaves
Pinch freshly ground black pepper
Pinch fleur de sel or sea salt
Method
Cook barley in salted water according to the manufacturer’s instructions until it is al dente, tender with still a bit of a bite inside. (This may take from 45 minutes to 1h30, depending on the type of barley you’re using). Drain and let cool.
Preheat oven to 400° (200°C). Place the cod fillets on a large piece of parchment paper set on a baking sheet. Drizzle with 2 tsp [10 ml] extra-virgin olive oil and the soy sauce. Sprinkle with freshly ground black pepper. Fold and close the parchment paper so as to form a papillote. Bake for 12 to 15 minutes (depending on the fillet size) until the fish flakes easily with a form. Let rest at room temperature while you prepare the rest of the salad.
Squeeze the lime juice in a large salad bowl. Mix in the remaining 2 tbsp [30 ml] extra-virgin olive oil. Add the finely diced shallot and the thinly sliced radishes. Incorporate most of the coarsely chopped coriander leaves, keeping some for presentation, and the caper berries, keeping some with the stem on for presentation. Delicately separate the fish fillets in petal, keeping all cooking juices.
By now, if the barley has come to room temperature, warm it up a bit in the microwave (it shouldn’t be hot). Put the barley and the rocket (arugula) leaves in the salad bowl and mix well. Incorporate the cod petals and its cooking juices, sprinkle with fleur de sel and freshly ground black pepper and mix everything together delicately.
Serve in two large bowls, garnished with fresh coriander leaves and stem-on caper berries.
Nutritional note: It’s worth using hulled barley (instead of pearl barley) because it is the least processed form of barley. It still has its outer bran layer on so it’s very nutritious and an excellent source of fiber. It also has a better bite and nuttier flavor.
Recipe Credit: Adapted from B Comme Bon.
Easy One-Step Hummus
Why buy hummus at the store when it’s so easy to make at home?
Makes about 3.5 cups (875 ml).
Ingredients
For the hummus
1 19-oz [560 ml] can organic chickpeas
1/3 cup [83 ml] tahini (sesame paste)
1 clove garlic, peeled and chopped
½ tsp [2.5 ml] sea salt
½ tsp [2.5 ml] ground cumin
½ tsp [2.5 ml] ground white (or black) pepper
2 tbsp [30 ml] extra-virgin olive oil
2 tbsp [30 ml] water (plus more to taste)
Juice from 2 lemons
To serve
More olive oil
Roughly chopped flat-leaf parsley
Chopped black olives
Black pepper
Fleur de sel or sea salt
Pita chips, sliced veggies
Method
Drain and rinse the chickpeas.
Combine all hummus ingredients (chickpeas through lemon juice) in a food processor. Process for at least 2 minutes (preferably more, it takes a while to become really creamy), stopping once or twice to scrape down the sides of the bowl. If you like your hummus lighter and creamier, add more water, one tablespoon at a time, until the desired consistency is reached.
Serve as a dip, garnished with chopped black olives, flat-leaf parsley, black pepper, fleur de sel and extra-virgin olive oil, or spread in your favorite sandwich.
Recipe Credit: Marie Asselin
Red Lentil & Goat Cheese Croquettes with Zesty Avocado Sauce
A delightful and filling vegetarian lunch.
Makes 12-14 croquettes (for 2-3 people).
Ingredients
Croquettes
5 oz [150 g] red lentils, rinced
1½ cups [375 ml] water
1 tsp [5 ml] ground cumin
1 large slice of whole-grain bread, toasted and ground coarsely (about 1.75 oz / 50 g)
1.75 oz [50 g] soft goat cheese
2 finely sliced green onions
2 tbsp [30 ml] fresh coriander leaves, minced
¼ tsp [5 ml] each: kosher salt, ground black pepper
¼ cup [125 ml] dry breadcrumbs (fine)
2 tbsp [30 ml] sesame seeds
Sauce
½ avocado
2 tbsp [30 ml] freshly squeezed lime juice
2 tbsp [30 ml] extra-virgin olive oil
2 tbsp [30 ml] water
2 tbsp [30 ml] chives, finely sliced
2 tbsp [30 ml] fresh coriander leaves, minced
½ tsp [2.5 ml] sambal oelek (or finely chopped red pepper)
¼ tsp [1.25 ml] each: kosher salt, freshly ground black pepper
Method
To make the croquettes: Place the lentils, water and cumin in a medium saucepan. Bring to a boil, lower the heat to low and simmer for 20 minutes. Once done, pour the lentils in a colander and let drain for five minute, stirring the lentils once or twice (but do not press down the lentils).
Preheat oven to 400°F (200°C).
Mix the lentils, bread, goat cheese, green onions and coriander. Season with salt and pepper. Mix breadcrumbs and sesame seeds in a large shallow plate. To form the croquettes, use two spoons to form loose balls (mixture will be soft), roll in breadcrumbs, tap to flatten like a croquette and transfer to an oiled baking sheet. Once all the croquettes are formed, bake for 20 minutes, turning after 10 minutes.
To make the sauce: Mix all ingredients in a mini food processor or a blender.
Serve warm croquettes with the sauce and a green salad.
Recipe Credit: Croquettes inspired by Cléa Cuisine / Sauce inspired by Kathleen Flinn
