Two recipes that follow the arrival of local products
Cooking local in Quebec means following the harvests and arrivals of fruits and vegetables in grocery stores and markets. The Fruit and Vegetable Availability Calendar produced by Équiterre, easily accessible online, is a good tool for knowing when local foods are arriving. Cooking locally allows, among other things, to support Quebec producers and reduce our ecological footprint since these foods have traveled a shorter distance.
Easy to prepare for aperitifs, this tart will definitely impress your guests. It can be modified during the summer season by replacing asparagus with zucchini, tomatoes, squash, etc. Also, in this recipe, I offer you a variation of ricotta made with tofu.
Recipe :
Ingredients :
-
Pie dough (homemade or store-bought)
-
375 ml ricotta or tofu-ricotta
For the tofu-ricotta recipe, add a block of semi-firm tofu, 30 ml of nutritional yeast, 10 ml of miso, 2.5 ml of garlic and onion powder, juice of half a lemon, salt and pepper.
-
60 ml fresh parsley, chopped
-
15 ml fresh thyme
-
15 ml fresh rosemary
-
A bunch of asparagus
-
Salt and pepper
Instructions :
-
Preheat the oven to 400°F.
-
Roll the dough to form a rectangle 0.5 to 1 cm thick and place the dough on a baking sheet lined with parchment paper.
-
In a bowl, mix the ricotta or tofu-ricotta with the parsley, thyme and rosemary. Then spread the preparation over the dough, leaving 2 cm of contour.
-
Place the asparagus on the mixture, add salt and pepper.
-
Fold the edges of the dough over to form a crust.
-
Bake for 20 to 25 minutes or until the dough is golden brown.
Rhubarb Scone
This scones recipe is a great snack or even quick lunch option. The tangy taste of rhubarb adds a little touch to this typical English recipe. During the season, rhubarb can be replaced by strawberries, raspberries, blueberries, apples, etc.
Recipe :
Ingredients :
-
250 ml rhubarb, cut into pieces
-
125 ml of sugar
-
560 ml flour (can be a mixture of flours: all-purpose, whole wheat, rye, etc.)
-
15 ml baking powder
-
2.5 ml of salt
-
125 ml cold butter
-
5 ml of vanilla extract
-
125 ml buttermilk (or 125 ml milk and 5 ml lemon juice)
Instructions :
-
Preheat oven to 375°F.
-
In a large bowl, combine rhubarb, sugar, flour, baking powder and salt.
-
Add the cold butter and mix the mixture with your hands or with a mixer. The butter should form pea-sized lumps in the dry mixture.
-
Add the vanilla and buttermilk. Mix well.
-
On a clean, floured surface, roll out the dough to a thickness of 1 cm.
-
Cut the dough into the desired shape and place on a baking sheet lined with parchment paper.
-
Brush the dough with milk.
-
Bake for 20 minutes or until the scones are golden brown.
Comments (0)
There are no comments for this article. Be the first one to leave a message!