Orange
Milk chocolat almonds
Identity crises is it fudge or soap?
A tale of two lavenders
Well actually one lavender but two recipes. The first one is made of goat's milk and a base of olive oil, coco, palm and avocado.
This one is a Castille Lavender soap, so lots and lots of olive oil and lavender tea. I know there are other oils in here but drawing a blank. Will update this later.
No need to say that both smell wonderful, I can't wait to try them out.
Grocerie shopping in Brossard
Al-Challal - on Taschereau
Oriental grocerie store, not the only but for all practical purposes the best one on the south shore. You'll find all the basics to prepare oriental meals. Rose water, Orange flower blossom water, haloum cheese (hummm), brick, Kefta, Merguez, hybiscus tea, baklava, lahmajoun, labneh, I think you get the idea this has to be my favorite place to shop. Everything always looks and smells so good.
Kim Phat - on Taschereau
Well, don't mind the smell when you walk in. You'll find everything asian in this store, fruits, veggies, sea cucumber?, dumplings, rice and a lot of candies with names you can't read. Of interest is the second floor where inexpensive kitchen gadgets can be had.
Tau - Taschereau again
Organic grocerie store, it's main attraction is the bulk section where grains, nuts, cereals can be bought by weight. For a single person this is perfect, who wants to buy a two pound bag of anything if all you need is a cup?
Fruiterie 440 et all
Here is a recently discovered place to do some of your grocery shopping. The Fruiterie is chock full of every fruit and vegetable imported here. It's not rare to find veggies I haven't yet tried which is always fun. You can come out of there with two bags full for less than 15$. Quality is pretty good like everywhere else you'll find the occasional veggy or fruit that's not at it's best so don't let nay sayers deter you. Other goodies in the same area is the Saucissier Walter, over 30 types of amazing saussages to choose from (try the William Suisse, amazing burst of suisse cheese in a smoked saussage). A French butcher next door has the best meats, some friends swear by his stuffing meat, I just love that you can by chicken carcasses for next to nothing (to make soup if you wonder). Finally to round it all out there's an Italian Charcuterie and cheese market and a Boulangerie with killer pizzas.
Pain de viande
This has to be as basic as it gets in terms of recipes. I've tried a few of these veggies and meat mixes but this one is by far the best, moist, savory and not too heavy it's got to be the best. Now feel free to change the herbs to change the flavors, fine herb mixes work great. I hope you enjoy it as much as I did.
165 ml (2/3 tasse) Chapelure *
250 ml (1 tasse) Lait
125 ml (1/2 tasse) Oignons hachés
125 ml (1/2 tasse) Céleri haché
45 ml (3 c. à soupe) Beurre
350 g (3/4 lb) Bœuf haché
350 g (3/4 lb) Porc haché
2 œufs
Marjolaine, sel et poivre au goût
Graisse en quantité suffisante **
60 ml (1/4 tasse) ketchup rouge
5 ml (1 c. à thé) moutarde sèche
5 ml (1 c. à thé) cassonade
Faire tremper la chapelure dans le lait. Réserver. Faire suer les légumes dans le beurre. Bien mélanger avec le bœuf, le porc, les œufs, la marjolaire, le sel, le poivre et la graisse ensemble et déposer l’appareil dans un moule préalablement graissé. Presser la préparation et en lisser la surface.
Bien mélanger le ketchup, la moutarde et la cassonade. Badigeonner la surface du pain du mélange. Cuire au four à 180°C (350°C) pendant 1 h à 1 h 30. Servir chaud avec une sauce de votre choix.
*À défaut de chapelure employer des craquelins écrasés
** Je met jamais ceci et comme j'ai jamais essayé je peux pas dire si c'est meilleur ou non.
Gâteau aux carottes
This is the first recipe I'm posting to my blog. I must have made it at least 4 times in a row over the winter. It was my standard offering for any diners I was invited too. Dense, moist, tasty almost healthy if you stretch the rules a little, well maybe a lot. But then I did have to justify making so many of them. Try it with a simple icing of cream cheese and honey mixed together. You won't regret it.
2 œufs
200 ml (7oz) sucre
65 ml (env. ¼ tasse) huile végétale
250 ml (1 tasse) farine tout usage
5 ml (1 c. à thé) levure chimique
4 ml (3/4 c. à thé) bicarbonate de soude
2 ml (1/2 c. à thé) cannelle
1 ml (1/4 c. à thé) sel
125 ml (1/2 tasse) ananas broyés
250 ml (1 tasse) carottes râpées
125 ml (1/2 tasse) noix de grenoble, hachées
Note : j’ajoute ½ tasse raisins secs
Battre les œufs jusqu’à ce qu’ils soient mousseux et ajouter le sucre graduellement. Ajouter l’huile en mince filet, tout en battant. Tamiser ensemble les ingrédients secs et les incorporer au mélange. Bien égoutter les ananas puis les ajouter au mélange avec les carottes et les noix légérement enfarinées.
Verser l’appareil dans un moule tubulaire graissé de 20 X 7 cm (8 X 2 ¾). Cuire au four à 180°C (350°C) pendant 35 minutes.
Note : j’utilise un moule carrée 8 X 8 et je surveille la cuisson qui est plus longue.
source: Cuisine régional du Québec