1 cup cooked cauliflower, mashed 1 cup cooked potatoes, mashed 1 cup cooked carrots, mashed 2 Tbsp onion, minced 1 clove garlic, minced 2 large eggs, beaten 1/4 cup all purpose flour 1/2 tsp baking powder 1/4 cup chopped fresh parsley 1 tsp salt (or to taste) and pepper oil for frying Mustard Mayonnaise sauce:… Read more »
Butternut squash and leek latkes
Posted on September 30, 2015 by renee@fermetournesol.qc.ca
2 3/4 cups butternut squash – peeled, seeded and coarsely grated 1 medium leek – halved, thoroughly washed and cut crosswise in 1/4″ slices (1 1/4 cups) 2 tablespoons unbleached all-purpose flour 3/4 teaspoon sea salt freshly ground black pepper to taste 2 extra large eggs – lightly beaten olive oil for the pan 1/3 cup… Read more »
Broccoli Chick Pea Salad
Posted on September 9, 2015 by renee@fermetournesol.qc.ca
1 head broccoli, large bite size pieces 1 large can chick peas 1 sweet red pepper, cut in strips or squares 1/2 red onion thinly sliced 1 Tbsp dijon mustard 1/2 cup vegetable oil (Olive or sunflower) 1/4 cup red wine vinegar 1 large clove garlic, crushed or minced salt and pepper, to taste Blanche… Read more »
Lamb and Eggplant Casserole
Posted on September 9, 2015 by renee@fermetournesol.qc.ca
1 medium eggplant 2 cups ground lamb (1 lb) 1/2 cup onion, chopped 3 Tbsp fresh parsley, chopped 1 tsp salt 1/4 tsp paprika 1/4 tsp dried oregano 1 cup chopped tomatoes Preheat oven to 350 F. Trim eggplant and finely chop. In a large bowl, combine eggplant, lamb, onions, parsley, salt, paprika, oregano and… Read more »
Wilted Cabbage with carrots and bacon
Posted on August 31, 2015 by renee@fermetournesol.qc.ca
4 bacon slices, cut into 1/2-inch pieces 1 garlic clove, minced 1/4 medium onion, sliced thin 3 1/2 cups thinly sliced cabbage (about 3/4 pound) 2 carrots, grated coarse 1/4 cup chopped fresh flat-leafed parsley leaves (wash and dry before chopping In a large non-stick skillet cook bacon over moderate heat until crisp and transfer… Read more »
Eggplant curry
Posted on August 24, 2015 by renee@fermetournesol.qc.ca
1 medium eggplant 3 large potatoes, cubed 2 bell peppers (green or red), chopped 1 onion, chopped 1/2 cup butter (or oil) 1 Tbsp fresh ginger, minced 1 1/2 tsp salt 1 tsp turmeric 1/2 tsp cayenne (or other hot pepper) 1/2 tsp ground cinnamon 1/2 tsp ground coriander 1 tsp mustard seeds (optional) 1… Read more »
Cabbage with Carraway Seeds
Posted on August 24, 2015 by renee@fermetournesol.qc.ca
3 cups thinly sliced cabbage 1/2 teaspoon caraway seeds, toasted lightly 1 tablespoon extra-virgin olive oil 1 scallion, chopped fine coarse salt to taste fresh lemon juice to taste In a large saucepan of boiling salted water cook the cabbage for 3 minutes, or until it is just tender, drain it well, and in a… Read more »
Stuffed Zucchini
Posted on August 24, 2015 by renee@fermetournesol.qc.ca
1 extra large zucchini 3/4 lb ground beef* 1 small onion, chopped 1 green or red pepper, chopped 1 cup fresh tomatoes, chopped (or canned stewed tomatoes) 1 clove garlic, minced 1 1/2 tsp fresh oregano, chopped (or 1/2 tsp dried) 1/2 tsp ground cumin 1/2 tsp salt 1/2 tsp cayenne pepper 1/4 cup bread… Read more »
Chilled Cucumber Soup
Posted on August 12, 2015 by renee@fermetournesol.qc.ca
3 medium cucumbers, peeled (can be made with skins on!) 1 cup yogurt 2 Tbsp lemon juice 3 scallions or garlic tops, thinly sliced 1 Tbsp fresh minced dill 1/2 cup cold water Slice 2 cucumbers and puree them in a blender with yogurt and lemon juice. Blend until smooth. Pour mixture into a bowl… Read more »
Quick Pickled Zucchini
Posted on August 12, 2015 by renee@fermetournesol.qc.ca
3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180… Read more »
