¼ cup chopped fresh cilantro (If adventurous version of BBQ quesadillas)
2 tbsp fresh mint
2 red peppers
1 small green pepper
5 green onions
1 tbsp fresh ginger
1 cup cherry tomatoes
5 celery stalks
1 small red onion
3 cups strawberries
1 cup arugula (if adventurous version of strawberry and feta bruschetta)
450g firm tofu (if adventurous version of honey chicken)
Dry products section
3 cups raw macaroni or fusilli
¼ cup + 8 tbsp olive oil
1 tbsp dried Italian herbs
1 tbsp vegetable spice
1 pinch of nutmeg
½ cup mayonnaise
1 tbsp apple cider vinegar
1 tbsp sugar
Salt and pepper from the mill
½ cup pitted and sliced green olives (If adventurous version pasta salad)
1 cup red beans (If adventurous version of BBQ quesadillas)
¼ cup honey
2 tbsp soy sauce
1½ cups quinoa
¼ cup toasted sesame seeds. (if adventurous version of honey chicken)
½ cup chopped walnuts
1 drizzle of balsamic caramel (if adventurous version of strawberry and feta bruschetta)
2 tbsp honey
A few drops of peppermint essence (if adventurous version of mango and honey sorbet)
1 cup graham cracker crumbs
2 sachets of gelatin of 7g each
Bakery section
12 small tortillas
1 baguette
Cheese section
½ cup feta cheese
Butchery section
900g chicken breast (only 450g if adventurous version of honey chicken)
Dairy products section
1 cup cream cheese
2 cups shredded Tex Mex cheese
2 egg whites
1 container of 650g of strawberry Greek yogurt
1 container of 650g of Mediterranean coffee yogurt (if adventurous version of strawberry parfait)
Frozen products section
1 cup corn kernels
1 kg frozen mangoes
3h
1h30
4 portions
Se congèle
Temper 1 cup cream cheese.
Preheat oven to 400F
In a large pot, bring 2 quarts of water to a boil and cook pasta for 8 minutes or until al dente. Drain and cool pasta under cold water. Place in a large bowl.
Cut the baguette into 1 cm thick slices. Place on a non-stick baking sheet and brush with ¼ cup olive oil on both sides. Season with pepper to taste. Bake for 20 minutes or until the croutons are lightly browned. Set aside.
Cut 900g of chicken breasts into 1cm x 1cm cubes.
In a large skillet over medium-high heat, heat 2 tablespoons olive oil and cook half the diced chicken, 1 tablespoon dried Italian herbs, salt and pepper for 10 minutes or until chicken is cooked through. Place in the bowl with the pasta.
Grate 1 tbsp fresh ginger.
In a small bowl mix ¼ cup honey, 2 tbsp soy sauce and 1 tbsp grated fresh ginger. Set aside.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat and cook remaining chicken cubes for 5 minutes. Stir in honey sauce, reduce heat to medium-low and cook for another 5 minutes. Serve hot or cold with vegetable quinoa.
In a large pot, bring 2 liters of water to a boil and cook quinoa for 15 minutes or until al dente. Drain and place in a large bowl.
Chop 2 red peppers, 1 green pepper, 5 celery stalks, 5 green onions and 1 small red onion. Set aside.
Cut 1 cup cherry tomatoes in half and set aside.
In a small bowl, mix ½ cup mayonnaise, 1 tbsp cider vinegar, 1 tbsp sugar, salt and pepper. Set aside.
In the large bowl of cooked pasta, add the mayonnaise mixture, 1 chopped red pepper, 1 chopped celery stalk and 2 chopped green onions. Mix well, adjust seasonings as needed and refrigerate in an airtight container.
In the large bowl of cooked quinoa, add 1 cup cherry tomatoes halved, 2 stalks celery chopped, ½ red onion chopped, 2 tbsp olive oil, 1 tbsp vegetable spice, salt and pepper. Place in the refrigerator in an airtight container.
Chop 3 cups fresh strawberries and 2 tbsp fresh mint. Set aside.
Coarsely crumble ½ cup feta and set aside.
In a large bowl, combine 2 cups chopped strawberries, ½ cup crumbled feta, ½ chopped red onion, 2 chopped celery stalks, ½ cup chopped walnuts, 2 tbsp chopped mint, 2 tbsp olive oil, salt and pepper. Store in an airtight container in the refrigerator until ready to serve.
In a bowl, mix 1 cup of tempered cream cheese and 2 cups of shredded cheese.
Place 6 tortillas on the work surface and divide the cheese mixture on each one and spread well.
Divide 1 chopped red pepper, 1 chopped green pepper, 3 chopped green onions and 1 cup corn kernels among 6 tortillas. Close with a tortilla wrap. Store in an airtight container in the refrigerator until ready to cook.
In a large bowl, pour ½ cup of hot water and add 2 packets of gelatin. Stir until completely dissolved. Add 1 650g container of strawberry Greek yogurt and mix well. Set aside.
Divide 1 cup graham crackers among 10 125 ml containers with lids. Add yogurt mixture to each container and finish with 1 cup chopped strawberries.
Place in the refrigerator and let set before serving or place in the freezer for a frozen parfait.
In a food processor, place 1 kg frozen mangoes and process until coarsely pureed. Add 2 egg whites and beat for 2 minutes or until the mixture is well fluffy. Add 2 tbsp honey, a pinch of nutmeg and mix again. Place in individual containers, or in popsicle molds or ice cube trays to flavor your cocktails.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 wooden spoon
1 large skillet
1 large cauldron
1 non-stick baking sheet
10 x 125 ml containers with lids for strawberry parfait
Popsicle molds or ice cube trays or individual freezer containers for mango and honey sorbet.
Empty containers (storage or freezing).
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