Simple and delicious!
Serve as an aperitive with a good baguette and white wine!
4 pears, halved (peeled or not)
100-150 g Micha nature - Ferme Floralpe
1 spoon of honey
1-2 spoons of 35% MF cream
Cinnamon and\or allspice, to taste
6 spoons of maple syrup (amber syrup is preferable for this recipe) - Awazibi
1 tsp butter, for the pan
Garnish: 4-5 walnuts or pecans, chopped
Grease the bottom of pyrex type pan with butter.
Preheat the oven at 170 °C (325 °F).
Mix the Micha with the honey. If need be, add a little 35 % cream for a more liquid consistence.
Using a lemon baller, remove pear cores. Sprinkle with cinnamon/allspice.
Cover pear halves with cheese mix and place in the pan.
Pour the maple syrup on the pears. If desired, garnish with nuts.
Bake in the center of the oven for about 10 minutes.
1 bunch of Kale
100g Heidi cheese, thinly sliced - Ferme Floralpe
1/2 cup fresh raspberries
3 tbsp raspberry or fruit juice
2 tbsp tbsp olive oil
A pinch of sugar
Coarsely chop the kale.
Steam for 3 to 5 minutes.
Put in a plate and garnish with cheese slices and raspberries.
Mix the juice, sugar and oil, and heat slightly.
Pour on the salad.
Porc chops- Ferme Fée et Fougère
Mushrooms - Champignon le Coprin
35% MF cream - Laiterie de l'Outaouais
White wine, cider or water
Butter - Laiterie de l'Outaouais
Salt and pepper to taste
Green onions and\or herbs to garnish
In a hot frying pan, cook chops as you would a steak (inside slightly pink) in a little butter, set aside. Lean eye or roast: cook in the oven uncovered as you would a roastbeef (internal temp. 140F)
Deglaze the frying pan (or dripping-pan) with the white wine, cider or water and set the liquid aside
Brown the onion, garlic and mushrooms in a little butter or oil
Add the deglazing liquid set aside
Add the cream
Salt and pepper to taste
Coat the meat (cut the lean eye or roast), garnish with green onions or your favorite herbs
One kg diced green tomatoes
Juice of one lemon
Mix tomatoes and sugar and let sit for 72 hours
Mix well every 12 hours
Bring to a boil, add lemon juice and let simmer for 6 hours
Let cool and can (close and boil jars to sterilize them)
Serve on melba toasts as breakfast or dessert
Recipe from Marguerite and Annick Rousset
1 piece of beef for simmering (blade, cross ribs, osso buco, cubes) - Ferme fée et fougère
Onions, garlic, mushrooms, carrots
Thyme, laurel, salt and pepper
In a casserole or an oven-safe thick pot, brown the meat in butter and oil
Season to taste (salt, pepper, thyme, laurel)
Add vegetables and red wine (quantity varies according to the piece of meat), be generous!
Cook at 300°F for 3 hours, or more if it is a large piece of meat
Serve with plain rice or potatoes
1. Precook while keeping al dente each sprout group in a different batch of well salted water.
2. Cool immediately in cold water and drain well.
3. Heat butter or oil and saute sprouts.
4. Add the meat glaze and the poultry stock.
5. Mix well and cook 5 minutes while stirring.
6. Serve with a grilled meat of your choice
The meat glaze may be replaced by beef broth and the poultry stock by consommé. It would then be better to reduce the salt in the sprouts' cooking water.
Onions may be slightly browned before they are mixed in.
The more oil you add, the creamier you spread will be.
It may be eaten by itself or on bread or crackers.
* The best way to make hard-boiled eggs is to place them in a pot of lightly vinegared cold water. As soon as the water boils, reduce heat and let simmer 10 min. Immediatly pass under cold water before shelling.
Simple and quick, by Gabrielle Jeanotte-Maranda
50ml 10% cream - Laiterie de l'Outaouais
150 GR goat camembert HEIDI - Ferme Floralpe
150 GR fresh goat cheese MICHA - Ferme Floralpe
2 egg yolks
1 tbsp chopped garlic scape
4 stalks freshly chopped tarragon
Salt and pepper from the mill
36 shells of precooked mini pie crusts
Can of 36 snails
Mix the 2 cheeses with the cream, yolks, tarragon, garlic scape, salt and pepper.
Drop a teaspoonful of the mixture obtained in each dough shell and place a snail in the middle.
Bake 10 min. at 325°F (170°C).
Before serving, put a twig of dill on the entree (optional)
1 tbsp olive oil
a bunch of Swiss chards
1/2 cup fresh or frozen peas
1 tbsp fresh mint, chopped
Saute all ingredients in a wok or large frying pan.
Recipe from Vallée des canneberges
1/3 cup (80 ml) dried cranberries - Vallée des canneberges
1/2 cup (250 ml) pine nuts
1 red onion, finely chopped
1 Brie cheese - Folies Bergères
2 tsp (30 ml) olive oil
Put dried cranberries in a bowl, cover with port wine and let soak approximately 30 minutes;
In a frying pan, warm the oil and roast the pine nuts. Set aside;
Brown the onion and add in all previously prepared ingredients EXCEPT PINE NUTS;
Simmer until mixture thickens, then add the pine nuts;
Place the Brie cheese on a piece of aluminium foil and form a bowl around the cheese; put the other ingredients on top of the Brie cheese and put in the oven at 350°F (200°) for 10 to 15 minutes or until Brie cheese is soft enough. Serve warm with baguette bread as an entree.