Kitchen time with The Kéb

Mexican Breakfast Sandwich

2 or 3 eggs
Butter
1 Well Riped Avocado
A string of Olive Oil
Some Lemon Juice Drops
Salt and Pepper
1 Bagel or 1 Ciabbata, cut into halves
Mexican Salsa of the neariest grocery store (Sweet, Mild or Hot, it's your choice)
Sour Cream (Optional)
Grated Cheddar



1. Whisks the Eggs into a small bowl.

2. Melt some Butter into an antihadesive pan and cook the Scrambled Eggs until wanted consistence. Take them out of the heat and put them aside.

3. In a little bowl, mash the Avocado with a fork. Add the String of Olive Oil and some Lemon Juice Drops if desired, then the Salt and Pepper and put it aside.

4. Grill the bread in a toaster. Put the Salsa on one half, and the Sour Cream on the other. On one of the halves, put the Scrambled Eggs, the Grated Cheddar and the Avocado purée.

5. Close the sandwich, and it's done!

6. Enjoy.

Gives 1 portion
Total time: 10 minutes
Created by: Guy A. Lepage, Comedian, Actor and Host.
Source: "Les Matins gourmands du Club des Petits-Déjeuners" De L'Homme Editions (Via Journal de Montréal)

1 Grapefruit (300 g)
1 Avocado (170 g)
2 Italian Tomatoes (140 g)
1 398 mL Can of Palm Hearts
1/4 cup of Olive Oil (65 mL)
2 soup spoons of Lemon Juice
Salt and Pepper to taste

1. Peel the Grapefruit raw with a well sharpened knife and take some segments. Do it over a salad bowl to keep the juices. Press the Grapefruit's remains to get their juices. Alternatively, remove the white membrane and simply cut the Grapefruit in bites. Put them into the salad bowl.

2. Cut the Avocado in half and remove the stone. Peel and cut into bites, then add into the salad bowl. Remove the seeds of the Tomatoes and cut them into bites, than add them into the salad bowl. Drip the Palm Hearts, cut them into slices and add them into the salad bowl.

3. In a little bowl, emulsify well the Oil and the Lemon Juice with a fork. Add the Salt and Pepper, then pour it in the salad. Toss it well and serve.

4. Enjoy.

Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
220 calories/portion.
Cost per Portion: 3,00 CAN$
Suggested Starter Dish: Red Lentils Morrocan Soup.
Suggested Dessert: Cherry Clafoutis.
Source: Le Journal de Montréal.

4 Salmon Steaks
80ml of White Wine (1/3 cup)

For the Citrus Fruits Butter:
The juice of a fresh squeezed Orange
The juice of a fresh squeezed Lemon
2 soup spoons of Shallots, snipped
2 soup spoons of Honey
1 soup spoon of Corn Flour
175ml of 15% Cream (3/4 cup)
Salt and Pepper

1. Take half of the Orange Zest.

2. Pour the Orange and the Lemon Juices in a pan. Add the Shallots and the Honey. Let it boil down to Medium-High heat untill syrupy consistence.

3. Add the Cream to the Corn Flour. Pour into a pan and let it stew 5 minutes at Low heat. Add Salt and Pepper.

4. Pre-heat the oven at 180°C (350°F).

5. Oil a roasting plate OR a pie tin. Put the Steaks in it, Salt it and Pepper it. Att the Orange Zest and the White Wine. Cover with an aluminium sheet.

6. Cook into the oven from 10 to 15 minutes, untill the Salmon is cooked at your taste. Pour of Citrus Fruits Butter and serve immediately.(These Steaks are great served with Rice.)

7. Enjoy

Gives 4 portions
Difficulty: Easy
Total Time: 15 minutes
Created by: Christophe Alary, Teacher at the École Hôtelière de la Capitale, Elected Chief of the Year 2004 by his peers.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

1 Leek, cut thinly (300g)
2 Fennels, roughly cut (700g)
1 Potato, peeled and cut into bits (200g)
1 soup spoon of Canola Oil (15ml)
1 soup spoon of Butter (15g)
2-3/4 cup of Chicken Stock (700ml)
Salt and Pepper
1 soup spoon of Sour Cream


1. In a pan, boil down the Leek into the Oil and the Butter while moving it untill it begins to tender, 3 minutes. Add the Potato and the Fennels. Cook 3 minutes, then add the Stock. Salt and Pepper it. Bring it to a boil, then let it stew uncovered for around 20 minutes until the vegetables are tenders.

2. Let it cool for some time pefore turning it into a purée with the mixer. Add the Sour Cream and serve into bowls.

3. Enjoy.


Gives 4 portions.
Total time: 25 minutes.
180 Calories/portion
Source: Journal de Montréal

1 cup of Couscous (160 g)
4 Oranges (700 g)
4 soup spoons of Lemon Juice
1 soup spoon of Canola Oil (15 mL)
1 soup spoon of Balsamic Vinegar (15 mL)
2 Kiwis (180 g)
1 cup of Ripe Blackberries (120 g)
4 soup spoons of Fresh Mint, cut
Salt and Pepper, to taste


1. Cook the Couscous. Stir it and let it bloat for 2 minutes.

2. Pour the Lemon Juice and the Juices of 2 Oranges in a little bowl, then add the Oil and the Balsamic Vinegar. Stir it well and pour it into the Couscous. Mix it delicately, cover and put it into the fridge for an hour or so.

3. Separate into segments the remaining 2 Oranges, cut the Kiwis into Segments and rince the Blackberries. Add the fruits and the Mint to the Couscous just before serving. Stir delicately, pepper and salt it, decorate with a leave of Mint and serve.

4. Enjoy.

Gives 4 portions.
Total time: 50 minutes of Cooking + 60 minutes of Wait + 20 minutes.
Gives 280 Calories/portion.
Source: Le Journal de Montréal.

Banana Raita

2 Bananas (300g)
2 soup spoons of Lemon Juice (30ml)
1 1/2 cup of Natural Yogurt 2% (380g)
1 soup spoon of grated Coconuts (5g)(Stranded)

1. Cut the Banans into slices and but them into a bowl or a hollowed plate. Pour the Lemon Juice on them, add the Yogurt and sprinkles the Coconuts.

2. Keep to cold untill serving.

3. Enjoy. (We call "Raita" Yogurt-based indian preparations, often served with cury as main course; few spoonfulls of Raita bring some freshness and sweetness, calming down the Cari fire.)


Gives 4 portions
Total time: 5 minutes
110 Calories/portion
Source: Journal de Montréal

Not really a proper recipe since I never measured my ingredients out for this... |D This recipe doesn't even have a name lmao.

Ingredients... Lesse here,
Chunk of Ground Beef
Basil
Salt
Pepper
Chedder
Margarine (Totally optional. Adding this just makes it more fattier. lol.)
Egg

Steps,

1. Heat your pan until it's pretty hot. (You can test if it's hot enough by wetting your hand and then flinging droplets of water into it. If the drops sizzle, it's hot enough. If not, wait a bit more and keep on testing.)
2. Add your ground beef. No oil or margarine is needed, technically, because the fat in the meat will be sufficient. Get a wooden spoon of something of the sort and start stabbing the meat. Yes. With a wooden spoon.
3. Keep stabbing until the meat is all separated into very tiny chunks.
4. Sprinkle as much salt and pepper you want.
5. Put a bit of basil on your palm. With your free hand, pinch some basil and then grind it with your fingers onto the meat. Repeat until you have as much or as little basil you want in there.
6. Wait for the meat to become edible, lol.
7. While your waiting, scarmble some eggs if you want... You should know how to scramble eggs.
8. When done, serve on a random dish with the eggs on the side.
9. Enjoy your beef egg dish thing?
10. As for the cheddar, either sprinkle it on top or microwave it atop the meat... Anything you want lol.

Cheddar and Beer soup

2 Leeks (600g)
2 Carrots (200g)
2 Celery Stem
2 Garlic Clovers, cut thinly
2 soup spoons of Butter (30g)
1 Bay Leaf
1/3 cup of White Flour (All-purpose)(45g)
2 cups of 2% Milk (500ml)
1 1/2 cup of Chicken Stock (375ml)
1 1/3 cup of Beer (330ml)
1 soup spoon of Worcestershire Sauce (15ml)
1 tea spoon of Dry Mustard (2g)
1/2 tea spoon of Salt
1/8 tea spoon of Ground Pepper
1 1/3 cup of Grated Cheddar

1. Rince the Leeks well, eliminate the dark-green part and cut the remaining Leeks in dices of about 1 centimeter. Cut the Carrots and the Celery in dices of the same size.

2. In a pan, sauté the vegetables and the Garlic into the Butter untill they get tender, for about 7 minutes. Add the Bay Leaf. Reduce the heat and add the Flour. Cook it 3 minutes while stirring it. Add the Milk, the Stock and the Beer. Bring to a boil, then reduce the heat again and let it stew 5 minutes uncovered. Add the Worcestershire Sauce, the Dry Mustard, the Salt and the Pepper. Remove the Bay Leaf.

3. Remove the pan from the heat and add the Cheese while stirring it well, to incorporate it to the soup. Serve into bowls.

4. Enjoy.

Gives 4 portions.
Total time: 25 minutes.
350 Calories/portion.
Source: Journal de Montréal.

Spinach and Feta stuffed Mushrooms

6 Big Mushrooms
1 soup spoon of Olive Oil
40g of Onions, cut (1/4 cup)
2 Garlic Clovers, cut
90g of Feta Cheese, crumbled up (2/3 cup)
60g of Sunflower Seeds, roughtly cut (1/2 cup)
60ml of Red Wine (1/4 cup)
25g of Spinaches, cut (1/3 cup)
4 Slices of Stale Whole-Wheat Bread, whithout crust and cut into cubes.
A pinch of Fresh Thyme
3 soup spoons of Grenoble Walnuts, roughtly cut
Salt and Pepper

1. Separate the roots from the Mushrooms caps. Cut the Roots and reserve the Caps.

2. Heat the Olive Oil into a pan. Brown the Onions, the Garlic and the Sunflower Seeds at Medium Heat for about 3 minutes.

3. Add the cut Mushrooms Roots and cook 1 minute.

4. Pour the Wine and let it reduce untill nearly all liquid had evaporated.

5. Add the Spinaches and cook 1 more minute. Add the Salt and Pepper. Remove from heat, then add the Feta Cheese and the Walnuts and reserve.

6. With a mixer, reduce the Bread Cubes and the Thyme in Breadcrumbs.

7. Put the Mushrooms Caps on an Oiled or Buttered plate.

8. Stuff the Caps and sprinkles some Breadcrumbs on them.

9. Cook into the oven at 180°C (350°F) from 15 to 20 minutes, untill the Mushrooms get tender and the Breadcrumbs get golden. Immediately serve.

10. Enjoy. (Anti-Cancer Receipe)

Gives 6 portions.
Total time: 1 Hour.
Difficulty: Hard.
Created by: Marlene Gagnon, Teacher at L'École Hôtelière de la Capitale school, in Québec City.
Source: "Cuisiner avec les aliments contre le Cancer" (Via Journal de Montréal)

Buckwheat Pancakes

1/3 cup of All-purpose Flour
2/3 cup of Buckwheat Flour
2 Eggs
2 cups of Milk (If you want crêpes, 3 cups)
1 tea spoon of Vegetable Oil OR Melted Butter
1 tea spoon of Baking Soda diluted in hot water.

1. Mix all the ingredients except the Baking Soda.

2. Add the Baking Soda at the end.

3. Let the mix rest for about 30 minutes before cooking.

4. Enjoy.

Source: Rémy Charest (Special collaboration via Journal de Montréal)

Egg Drop Soup "Stracciatella"

2 Eggs, Big size
4 soup spoons of Parmigiano Cheese, grated (10g)
4 cups of Chicken Stock (1L)
1 pinch of Nutmeg
Pepper
2 tea spoons of fresh Italian parsley (5g)


1. In a bowl, smoothly whip the Eggs and the grated Cheese together. Add the Nutmeg and the fresh ground Pepper. Reserve.

2. In a pan, bring the Stock to a boil. Reduce the heat, but keep a smooth boiling for the next step.

3. Pour the Eggs while whipping the Stock slowly in circular patterns with a fork. The Eggs will coagulate and will produce strands. Sprinkles with fresh cut Parsley and serve.

4. Enjoy.


Gives 4 portions
Total time: 10 minutes
60 Calories/portions
Source: Journal de Montréal

1-2-3 Chicken Vegetable Rice

1/4 cup of Dijon Mustard (60mL)
3 table spoons of Liquid Honey (45mL)
2 table spoons of Lemon Juice (30mL)
1 tea spoon of minced Garlic (5mL)
1/2 tea spoon of Hot Pepper Sauce (Or at your taste)(2mL)
2 cups of Sodium-Reduced Chicken Stock (500mL)
3 cups of frozen Mixed Vegetables (Any bland)(750mL)
2 cups of sliced cooked Chicken Breast (500mL)
2 cups of Minute Rice instant White Rice, uncooked (500mL)
1/4 cup of chopped Green Onion (60mL)

1. Whisk the Dijon Mustard, Honey, Lemon Juice, Garlic and Hot Pepper Sauce untill smooth; whisk in the Chicken Stock. Combine the Vegetables, Chicken and Stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or untill the Vegetables are heated through.

2. Stir in the Rice and return mixture to a boil. Remove from heat.

3. Cover and let stand for 10 minutes. Stir in the Green Onion.

4. Enjoy.

Gives 4 to 6 portions
Total time: 30 minutes
Source: Minute Rice Box, rear side.

Southwestern Beef Skillet

1lb of Extra Lean Ground Beef (500g)
1 table spoon of Chili Powder (15mL)
1 cup of Medium Chunky Salsa (250mL)
1 cup of Water (250mL)
1 cup of frozen Corn (250mL)
1 cup of frozen cut Green Beans (250mL)
1 1/2 cups of Minute Rice Instant White Rice, uncooked (375mL)
1 cup of Tex Mex shredded cheese (250mL)


1. Brown Meat with Chili Powder in large deep skillet.

2. Add Salsa, Water, Corn and Green Beans. Bring to boil. Stir in Rice; cover. Reduce heat to low; simmer 5 minutes.

3. Remove from heat. Top with Cheese; cover. Let stand 5 minutes or untill liquid is absorbed and Cheese is melted.

4. Enjoy.

Gives 4 portions
Total time: 25 minutes
Source: Minute Rice box, rear side

Marple Salmon Steaks on the BBQ

2 fresh Salmon Steaks, 1/2lb each
1/4 cup of Marple Syrup
1 tea spoon of Dijon Mustard
1 tea spoon of fresh Ginger, cut
2 table spoons of Soy Sauce
2 table spoons of Green Onion, cut
1 table spoon of Lemon OR Orange Juice


1. Remove the skin from the Steaks. Mix the ingredients for the marinade. Leave to marinate in the fridge from 3 to 4 hours.

2. Cook at high heat on the BBQ for about 5 minutes each side (You must adjust yourself to the thickness of the Steaks)

3. FOR THE OVEN: Put the Steaks on a pastry plate. Cook 10 minutes at 450°F.

4. Enjoy. (Taste great with a White Wine!)

Source: www.recettes.qc.ca (Via Journal L'Express Drummondville)

Feta Cheese and Dill Scrambled Eggs

1 1/2 soup spoon of Olive Oil
Eggs (Depending how many mouths there's to feed!)
Feta Cheese, roughlty crumnled by hand
Fresh Dill roughtly cut (More than less)
Pepper

1. In an antiadhesive pan, heat the Oil at Medium-High heat. Break the Eggs and add them one to one and scramble them with a wooden spoon.

2. Sprinkle with Feta and mix summarily. Add the Dill and serve to everyone before generously add Pepper on them!

3. Enjoy. Serve with a beatiful fresh tomatoes salad and toasts. The Paradise!

Gives a various number of portions, depending how many eggs you put.
Total time: In a Jiffy
Created by: Anick Lemay, actress.
Source: "Les matins gourmands du Clube des petits-déjeuners" Éditions de L'Homme Ed. (Via Journal de Montréal)

4 Pears, peeled and cut into quarters (600 g)
1 tea spoon of Lemon Juice (20 mL)
1/4 cup of Liquid Honey (90 g)
1/8 table spoon of Cinnamon Powder
1/3 cup of Canberries (35 g)


1. Add the Lemon Juice on the Pears immediately after you cut them to prevent them from blackening.

2. Pour the Honey into a pan or a fryer big enough so the Pear Pieces won't overlap eachothers. Add the Cinnamon, stir and bring it to a boil, then lower the heat and let it cook for 2 minutes, the time the Honey slightly caramelize.

3. Add the Pears, cover and cook at low heat for about 10 minutes, while stirring it time to time, untill the Pears become translucids and begins to get tender. Add the Canberries and cook 5 minutes, untill the Canberries explodes and the Pears are tender, but not completely molded.

4. Put out of the heat and let it cool for around thirty minutes. Serve tepid or at the room temperature.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 30 minutes of Waiting + 5 minutes.
Gives 150 Calories/portion.
Source: Le Journal de Montréal.

7 soup spoons of Lime Juice
5 Garlic Cloves, thinly cut
2 tea spoons of Powdered Cumin
Salt and Pepper, to taste
1 1/3 Chicken Breast, boned (400 g)
2 Onions, thinly cut (400 g)
1 Red Pepper, cut into slices of 1,5 centimeters (200 g)
2 soup spoons of Canola Oil (30 mL)
2 Avocados (340 g)
1/4 cup of Capers, thinly cut
4 Green Onions/Shallots, thinly cut
1/4 cup of Sour Cream (65 mL)
8 Tortillas of about 21 centimeters of diameter


1. In an hollowed plate, mix 3 soup spoons of Lime Juice, 3 Garlic Cloves, the Cumin and some Salt and Pepper. Add the Chicken and coat it well with the Marinade. Cover and put it into the fridge for 8 hours or a whole night.

2. Preheat the barbecue grill. In a frying pan, brown the Onion, 2 Garlic Cloves and the Pepper in the Oil and shake them often. Cook from 8 to 10 minutes untill the Vegetables are tender. Salt and Pepper them.

3. In the meantime, prepare the Guacamole by mixing the ground Avocado Flesh with the Capers and the Green Onions. Add the remaining Lime Juice as well as some Salt and Pepper.

4. Put the Chicken on the well oiled and hot grill and cook from 3 to 5 minutes on each side. You can also cook it in the oven under the grill at "Broil".

5. Transfer the Chicken on a plank, let it rest for some minutes, then cut it into tin slices. Put those slices on a service plate with the Vegetables, the Guacamole, the Sour Cream and the Tortillas. The assembly of the Fajitas is done at the table.

6. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 540 Calories/portion.
Cost per Portion: 3,80 $CAN.
Suggested Starter Dish: Creamy Lettuce.
Suggested Dessert: Lemon Berries cup.
Source: Cahier Casa (Via Le Journal de Montréal.)

8 cups of Oatmeal (for gruel)(800g)
2 cups of unsweetened Coconuts Flakes (100g)
1 3/4 cups of Hazelnuts/Filberts, shucks and roughtly cut. (180g)
1/4 cup of Canola Oil (65mL)
1/4 cup of Honey (90g)
1/3 cup of Marple Syrup (85mL)


1. Preheat the oven at 190°C/375°F . Slightly butter up a large pastry plate (about 30 X 38 cm.)

2. Mix the dry ingredients in a big bowl. Pout the Honey, the Oil and the Marple Syrup in a little bowl and heat in the microwaves for about 30 seconds. Pour into the dry ingredient mix and mix well. Spread on the pastry plate.

3. Bake in the center of the oven between 30 and 40 minutes until the Granola become golden and crispy, while stirring each 10 minutes do prevent the mix to burn and keep a similar gilt.

4. Crush any agglutination with a fork and let it cool down: The Granola will become more crunchy while cooling down. Let it rest completely before putting it into an hermetical container or a Ziploc.

5. The Granola can be kept in the fridge for several weeks and up to 3 months into the freezer. We serves it at breakfast or between lunches with Yogurt.

6. Enjoy.

Gives 12 portions (36 portions of 1/3 cup each)
Total time: 35 minutes of Cooking + 10 minutes
150 Calories/portion
Source: Journal de Montréal

Blue Cheese grilled Tomatoes

4 big Tomatoes
5mL of Sugar (1 tea spoon)
2mL of dried Basil (1/2 tea spoon)
1mL of Salt (1/4 tea spoon)
1 pinch of Pepper
250mL of fresh Breadcrumbs (1 cup)
30mL of melted Butter (2 soup spoons)
60mL of crumbled Blue Cheese (1/4 cup)


1. Heat the oven's grill (put to Broil). Cut a slice off on each Tomatoe, on the peduncle side. Then cut each Tomatoe in two large slices and put them on a grill, on a plate.

2. Mix the Sugar, the Basil, the Salt and the Pepper and sprinkle on the Tomatoes. Put them in the oven, at 10 cm (almost 4 inches) under the upper heating element, and cook 2 minutes.

3. Add the Breadcrumbs to the melted Butter and delicately stir with a fork. Add the Cheese and delicately stir again. Put equally on the Tomatoes. Put them back into the oven for about a minute to golden them and serve them immediately.

4.Enjoy


Gives 4 portions
Source: "La bonne cuisine de Margo Oliver", Hamdale Publishing Inc. (via Journal L'Impact de Drummondville)

Marple Syrup Pears

6 well riped Pears
15mL of Lemon Juice (1 soup spoon)
250mL of smooth White wine OR smooth Cider (1 cup)
The fine-peeled Zest of a Lemon
1 Cinnamon Roll
30mL of Marple Syrup (2 soup spoons)
2mL of Arrowroot Flour (1/2 tea spoon)
160 mL of light plain Yogurt, filter through a stainer (2/3 cup)


1. Peel the Pears, but leave them complete. Spread the Lemon Juice on them so they won't blacken. With a small knife, core the centers of the Pears, starting from the bottom.

2. Put the Pears in a thick-bottomed pan. Pour the Wine OR the Cider, with enough cold Water to nearly completely cover the fruits.

3. Add the Lemon Zest and the Cinnamon Roll. Bring to a boil, the low the heat and let it come to the boil 30 to 40 minutes. Turns the Pears many times in-between. Delicately put them out of the pan, drain them and reserve.

4. Bring the Pears cooking Juices to a boil. Reduce them uncovered untill you get something like 125mL (1/2 cup) of them.

5. Filter through a stainer, then add the Marple Syrup. Dissolve the Arrowroot Flour in some of this liquid. Pour it into the pan. Bring it to a boil and let it cook while stirring untill you get a thick and translucid syrup.

6. Cut the Pears into slices up to their 3/4 of height, while keeping the slices attached to the stem. Put each Pear individually on a plate, fan-shaped style. Incorporate 30mL (2 soup spoons) of Suryp into the Yogurt and pour it around the Pears. Pour the rest of the Suryp on them. Immediately serve.

7. Enjoy *NOTE: Poach the Pears in advance. The syrup MUST be cool when served. The cooking time varies with the brand of the Pears and their maturity. The Pears MUST be riped, but still firms. If they are too riped, they'll squash.

Gives 6 portions
Source: Journal L'Express Drummondville

Americano

50mL of Red Vermouth (1 2/3oz)
30mL of Campari (1oz)
2 Orange slices
Fizzy Water OR Mineral Water

1. Pour the Campari and the Vermouth into a shaker with Ice and shake well. Pour them into a Long Drink Style glass.

2. Add the juice on one Orange slice, and plant the other on the edge of the glass.

3. Add the Fizzy Water OR the Mineral Water, whichever please you.

4. Enjoy.

Source: "L'Encyclopédie des Cocktails: 1000 recettes de cocktails." Naumann & Göbel Verlagsgesellschaft mbH (Via Journal L'Impact de Drummondville)

Green Widow

40mL of blue Curacao (1 1/3oz)
Orange Juice

1. Pour the blue Curacao into a Long Drink Style glass, on 2 or 3 cubes of Ice.

2. Slowly add some Orange Juice to complete. Decorate with a star-shaped peel slice.

3. Enjoy

Source: "L'Encyclopédie des Cocktails: 1000 recettes de cocktails." Naumann & Göbel Verlagsgesellschaft mbH (Via Journal L'Impact de Drummondville)

1 big bunch of Cress (180g)
2 Oranges (360g)
1/4 cup of Extravirgin Olive Oil (65mL)
2 soup spoons of Lemon Juice (30mL)
Salt and Pepper
2/3 cup of Grenoble Walnuts (optional)(65g)
4 dried Figs, cut into tiny bits.


1. Rince and spin the Cress, then separate it into 4 individual plates.

2. Peel the Oranges with a sharp knife and remove the white membrane. If any juice spill, reserve it in a little bowl. Cut the Oranges into slices of around 7 mm think and place them on the Cress in the plates.

3. In a little bowl, mix the Extravirgin Olive Oil, the reserved Orange Juice, the Lemon Juice, the Salt and the Pepper. Whip it with a fork to well emulsify the dressing. Pour into the plates.

4. Add the Walnuts (Optional) and the Figs cut into tiny bits. Serve.

5. Enjoy.


Gives 4 portions
Total time: 10 minutes
200 Calories/portion
Source: Journal de Montréal