Kitchen time with The Kéb

Cucumbers, Apples and Mint cold Soup

2 English Cucumbers, around 12oz/375g each.
2 Granny Smith brand Apples or any other tart brand of apples, cut into big pieces.
1 soup spoon of Ginger Root, peeled and cut. (15mL)
20 fresh Mint Leaves
2 cups of Plain Yogurt 2% (500mL)
1/2 cup of Whipping Cream 35% (125mL)
1 soup spoon of Lemon Juice (15mL)
1 tea spoon of Salt (5mL)
1/4 cup of Green Onions, thinly sliced (60mL)

1. With a vegetable peeler, peel the Cucumbers and then cut them in half on their length. With a small spoon, remove all the seeds of the center. Throw the seeds away and the peel. Cut the Cucumbers into chuncks.

2. Put the Cucumbers, the Apples, the Ginger and the Mint Leaves into a mixer and reduce them into a soup. If necessary, proceed with batches and stop the mixer from time to time to remove the vegetables pieces stuck. Mix untill you get a smooth concistancy.

3. Add the Yogurt and the Cream and reduce to a soup again, untill you get a homogenous soup. Add the Salt and the Lemon Juice, and mix again. Pour into a bowl, cover it and put it into the fridge for at least 2 hours untill the soup had cooled down. Before serving, put 6 bowl into the fridge to cool them.

4. Stir the soup to mix it. Pour the soup into the cooled bowl and sprinkle the Green Onions Slices as topping.

5. Enjoy.

Gives 6 portions.
Total time: between 2 hours 20 minutes and 8 hours 20 minutes.
Source: www.plaisirlaitiers.ca (via Journal de Montréal)

Evening's End Spiced Spaghetti

320g of Spaghetti
2 Garlic clover, crushed
1 dried Red Pepper, cut thinly
1/4 cup of Olive Oil (65mL)
Salt
4 soup spoons of Parmigiano, grated (10g)(Optional)

1. In a pan, brown the Garlic in the Oil at Medium-Low heat without burning it for around 2 minutes. Add the Red Pepper (Add more Pepper to spice it more).

2. In the meantime, cook the Spaghetti into a big pot of boiling salted water.

3. Drip the Spaghetti and put them into the pan. Salt it, sprinkle the Parmigiano on it (if you want), and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes.
390 Calories/portion
Source: Journal de Montréal

Peanuts Pastry

340g of Sugar
160mL of Corn Syrup (2/3 cup)
160mL of Water (2/3 cup)
2 tea spoons of Butter
1 tea spoon of Lemon Juice
450g of grilled, shelled Peanuts

1. Cover a big plate of parchment paper and grease it.

2. In a cast iron pot, slowly bring to a boil the Sugar, the Syrup and the Water. Raise the temperature to 175°C (347°F) and cook the caramel. Remove the pot from the heat. Add the butter in flakes, the Lemon Juice and the Peanuts. Stir with a wooden spoon. When the mass start to gleam, pour it equally on the plate.

3. Let it rest at least 30 minutes. When the mass become solid, breaks it into pieces. Eat it fresh or wrap them in plastic wrap and put them into the fridge.

4. Enjoy.

Source: "Noël dans le monde entier" Viridis editions (Via Journal L'Impact de Drummondville)

Porto Pomegranate

2 medium-sized Pomegranate (400g)
1/4 cup of Porto (65mL)

1. Cut the superior extremity of the Pomegranates while being careful to NOT cut the grains so that the juice could drip from them. Put the fruits into a bowl of Water and separate the quarters with your fingers to liberate the grains, which are heavier then Water so they just sink at the bottom, from the membranes, lighter than the grains so they float. Empty the Water and put the grains inside a bowl. Pour the Porto in and mix.

2. Share equally into 4 glasses and serve.

3. Enjoy.

Gives 4 portions
Total time: 10 minutes
60 Calories/portion
Source: Journal de Montréal

Before I Write down my receipe, I want to thanks you guys to look at my receipes. It's something that's time eating for me, and I'm glad that you take your time reading it, and even doing it. I would be grateful if I receive feedbacks on them:
What kind of receipe you would like to have?
Did you make it?
How did it taste?
Have you changed it a bit to fit your tastes?
Is the translation all right or they contains errors?

Any feedback would be welcome.

On that note.....

Aspargus cream

180mL of Water (3/4 cup)
3mL of Salt (3/4 tea spoon)
450g of Aspargus
250mL of 15% Cream (1 cup)
30mL of Butter (2 soup spoons)
Pepper
1mL of dried Fennel (1/4 tea spoon) (optional)

1. Bring the Water and the Salt to a boil.

2. Cut the Aspargus crosswise, in bits of 0,5cm (1/4 inch). Cover and cook them for about 5 minutes or untill the Aspargus are tender.

3. Put it into the mixer and whip untill the mix is smooth. Add the Fennel, the Pepper and the Cream, then whip again. Put it back in the pan and heat it without making it boil. Add the Butter and serve.

4. Enjoy

Gives 4 portions
Source: Journal L'Impact de Drummondville.

Epiphany Cake

400g of cold Puff Pastry
100g of blanched Almonds, grated.
100g of Sugar
100g of cold Butter
1 untreated Orange, grated Zest
2 soup spoons of Rum (30mL)
2 Eggs Yolks
1 Egg Yolk for Whitewashing
Icing Sugar, at your liking
1 Little Figurine (OR a Bean)
1 Crown (in plastic or paper)
1 Mold that have 25cm of diameter

1. Split the Puff Pastry in two portions, one of 250g and the other of 150g. Roll out the bigger one untill it exceed the mold by 2 or 3 centimeters. Deposit the the pastry on a greased plate. With the second pastry, form a rolled-dough that have 25cm of diameter with the help of a rolling pin.

2. Preheat the oven at 220°C (428°F)

3. Mix the Almonds, the Sugar, the Butter, the Orange, the Rhum and the 2 Eggs Yolks to make the stuffing, then spread into the mold. Put the Figurine or the Bean in the stuffing, then cover it with the Pastry ring.

4. Whitewash its side with Water, then refold the pastry exceeding the mold and press. Add some Milk drops to the Egg Yolk and whitewash the surface of the cake. Jab it with a fork.

5. Cook in the middle of the oven, from 20 to 30 minutes. Depending of your likings, sprinkle the Icing Sugar on it. Let it cool down for 2 or 3 minutes in the stopped oven. Serve the cake hot or cold.

6. Enjoy

Gives 4 to 6 portions.
Source: «Noël dans le monde entier», Viridis Editions. (Via Journal L'Impact de Drummondville)

Avocado, Turkey and Pepper Quesadilla

4 large Wheat Tortillas (260g)
2 roasted Pepper, peeled and cut into thin slices
2 Avocados, cut into little dices (340g)
130g of Turkey Breast Roast(cooked), cut thinly
1/2 red Onion, cut (80g)
4 soup spoons of fresh Coriander, cut (8g)
2 soup spoons of Lemon Juice (30mL)
1/4 tea spoon of Caraway Powder
Salt and Pepper
1 1/3 cup of grated Cheddar (100g)

1. Put 2 Tortillas on a work aurface. Put all the ingredients into a bowl, except the Cheese. Mix well to incorporate the spices to the mix. Share this mix on the 2 Tortillas. Stuff with the Cheese and cover with the 2 other Tortillas.

2. Cook one Quesadilla at the time in a antiadhesive pan at medium-low heat for about 1 or 2 minutes, then flip it over with a spatula and cook it 2 additionnal minutes untill the Cheese melt and the Tortillas golden. Do not cook it longer: The Tortillas musn't be crisp, they must remain supple! Repeat with the second Quesadilla. ALTERNATIVELY, cook both Quesadillas in the oven at "Broil" something like 2 minutes each sides.

3. Cut each Quesadilla in 6 slices and serve.

4. Enjoy.

Gives 4 portions
Total time: 20 minutes
560 Calories/portions
Source: Journal de Montréal

Loving the Vegetarian Options dear, some of them are simply delicious.

I haven't use it as much as i would like, but i blame the fact that I'm not a great cook/have no patience. But i have tried the Cannberries Savory Pie, Blueberry and Bran pound cake, and the Oreo cheesecake recipes. Liked them all~ (I'm a sucker for deserts |D)

But yeah, desserts are what i mainly look for in here xD

Haven't found any translation error's, it looks good so far. And totally bookmarking that epiphany cake recipe for a future date >:'D

((Side-note: Love that you give the serving size and calorie count for each one~))

Thanks for the feedback guys!~
It made my day.
Moo, I'm glad you like the more vegetarian receipes.
Same with Try and the Deserts.
I try to write what I can find. (Most receipe come from Newspapers and they're mostly based on Deals of the week from our supermarkets.)
Also, since it's not my Receipes, I try to write as much informations as I'm given. I fairly believe that's the least I can do. Anyway, back to work!




4 Sirloin Tip Roast Steaks (500g), around 1,5 cm thick
1 soup spoon of Pepper seeds, ground
1/4 cup of Butter (55g)
1/3 cup of Cognac (85mL)
1/3 cup of Whipping Cream 35% (85mL)
Salt and Pepper

1. Sprinkle on both sides of the Steaks 1/2 soup spoon of Pepper while pressing the grains to the meat. Leave it 30 minutes at the room temperature.

2. Sear the Steaks in the Butter at Medium-High heat, one minute each side, salt it and immediately remove it from heat. Reserve them, but keep them warm.

3. Deglaze the pan with the Cognac, add the Cream and the rest of the Pepper, cook some minutes to Medium heat while well scrubbing the pan. Put back the Steaks into the pan and cook an additional minute or two, flipping them once. Serve in warm plates by topping the Steaks with sauce.

4. Enjoy


Gives 4 portions
Total time: 45 minutes
420 Calories/portion
Source: Journal de Montréal

Fresh Fruits Yogurt Cup

200g of Fresh Raspberries (1 1/3 cup)
200g of Fresh Canberries (1 1/3 cup)
200g of Fresh Red Plums (1 1/3 cup)
100g of Rhubarb, in pieces (1/2 cup)
400g of raw Brown Sugar, (1 2/3 cup)
300g of plain Yogurt (1 1/4 cup)
300g of plain Kefir* (1 1/4 cup)
150g of Nuts Granola (1 cup)
Some bits of Fresh Mint

1. Put the fruits in a pan. Bring them to a boil while stirring from time to time to prevent them to stick. Let it simmer for about 15 minutes, untill the Canberries burts and the Rhubarb is cooked.

2. Pour them into a bowl and let it cool down into the fridge.

3. Mix the Kefir* and the Yogurt into a bowl, cover and reserve in the fridge.

4. Fill an high glass (Gin-Glass like) with fruits at its teo-thirds. Add some Yogurt.

5. Sprinkle with Granola and Fresh Mint before serving.

6. Enjoy

*The Kefir is made with fermented milk, skimmed or not, and sour tasting. It's easy to digest and is an excellent source of Proteins. It's very popular in Caucasia.

Give 4 portions
Total time: 45 minutes
Difficulty: Medium
*Anticancer receipe*
Author: Steve McCandless, Artisan-owner of the "Clocher Penché Bistro" Bistro in Québec City.
Source: "Cuisiner avec les aliments contre le Cancer" (via Journal de Montréal)

Spinach Cream

340g of Spinach, rinced and dripped (12 cups)
1 soup spoon of Canola Oil (15mL)
3 soup spoons of Butter (40g)
1 French Shallot, cut thinly (40g)
1/4 cup of White Flour (30g)
3 1/2 cups of Partially skimmed Milk 2%
1 pinch of grated Nutmeg
Salt and Pepper

1. Put the dripped Spinach into a pan without adding any water. Salt them, cover and cook at High heat for 3 minutes, untill the leaves sear and turn dark green. Transfer them into a stainer and press them to evacuate the exceeding Water. Reserve.

2. Meanwhile, in another pan, brown the Shallot in the Oil and the Butter 3 minutes at Medium heat untill it become translucid. Add the Flour and cook 1 minute while stirring it. Add the Milk and bring to a boil while you keep stirring it. Cook it for about 4 minutes, while still stirring it, untill the mix thicken.

3. Remove the pan from the heat and add the Spinach. Let it coll down some minutes before reduce into a cream. Reheat to the max at Low heat. Add the grated Nutmeg, the Salt and the Pepper. Serve.

4. Enjoy.

Gives 4 portions
Total time: 20 minutes
240 Calories/portion
Source: Journal de Montréal

Poached Chicken Breast, with Caper, Tomatoes and Raisin Salad (Main Dish)

4 cups of Water
1 Onion, in quarters
1 Garlic Clover, peeled and cut
4 Chicken Breast without skin.

Salad

1/4 cup of Raisins
2 table spoons of Capers
1/4 cup of Red Onion, cut
1/4 cup of Red Wine Vinegar
3 table spoons of Olive Oil
2 big riped Tomatoes, in quarters
1 Roman Lettuce, in segments

FOR THE SALAD:

1. In a bowl, mix the Raisins, the Capers, the Onion, the Red Wine Vinegar and the Oil. Reserve. (If you want to eat the Salad alone, add the Tomatoes and the Lettuce.)

FOR THE CHICKEN:

1. In a big pan, combine the Water, the Onion and the Garlic. Bring to a boil and cook 10 minutes. Plunge the Chicken Breasts into the liquid and let it boil smoothly 5 minutes.

2. Remove the pan from the heat and let the Chicken cool down in its broth.

3. Drip and cut thinly the cooled Chicken. In a big bowl, combine all the ingredients and immediately serve.

4. Enjoy

Author: Chief Danny St Pierre
Source: "100 recettes pour toi mon coeur" 28p. (via Journal de Montréal)

Grated Ratatouille for grown-up

1 soup spoon of Butter (15mL)
1 little Onion, cut
2 Garlic Clovers, cut
1 cup of Butternut Squash, cut into tiny dices (250mL)
1 Courgette, cut into tiny dices
1/2 Red Pepper, cut into tiny dices
1 cup of Mushrooms, cut into quarters (250mL)
1/2 Aubergine, cut into tiny dices
2 Italian Tomatoes, cut into tiny dices
2 soup spoons of Fresh Basil, cut
1/4 to 1/2 tea spoon of Crushed Pepper (1 to 2 mL)
2 cups of Rice OR Millet OR Quinoa OR Cooked Spaghetti Squash (500mL)
1 1/2 cup of Canadian Mozzarella, grated (375mL)
1/4 cup of Canadian Parmesan, grated
Salt
Fresh ground Pepper

1. In a pan, melt the Butter and brown the Onion, the Garlic and the Squash for 5 minutes.

2. Add the Courgette, the Pepper, the Mushrooms and the Aubergine. Continue to cook for 5 to 7 minutes. Season.

3. Incorporate the Tomatoes and half of the Basil. Close the heat and let it rest covered for a minute.

4. Add the Crushed Pepper.

5. Pour on the Rice/Millet/Whatever you choose.

6. Sprinkle with the Mozzarella and the Parmesan, then put it into the oven to melt the cheese and serve with the remaining Basil.

7. Enjoy.

Total time: 45 minutes
Source: www.plaisirlaitiers.ca (via Journal de Montréal)

Sesame glazed Aubergines

2 tea spoons of Sesame Seeds (5g)
4 Chinese Aubergines (700g), cut crosswise in 1cm slices.
4 tea spoons of Soy Sauce (20mL)
1/3 cup of Groundnut Oil (85mL)
2 tea spoons of Grilled Sesame Oil (10mL)
2 tea spoons of Rice Vinegar (10mL)
2 tea spoons of Hoisin Sauce (10mL)
2 1/4 tea spoons of Miso (Fermented Soybean dough)(10g)
2 Green Onions/Shallots, cut

1. Preheat the oven at 175°C (350°F)

2. Golden the Sesame Seeds some minutes in a little pan while tossing them around. Reserve.

3. In an antiadhesive pan, dry-cook the Aubergine slice at somewhat High heat, until they get colored on both side, so around 3 minutes. Transfer them into a plate that goes into the oven and cook for about 10 minutes, until the Aubergines are tender, but not too dry.

4. In a little bowl, mix the other ingredients, except the Onions. Pour that mix on the hot Aubergines when they get out of the oven, Put the Green Onions on them and serve.

5. Enjoy.

Gives 4 portions
Total time: 25 minutes
200 Calories/portion
Source: www.soscuisine.com, Via "Bien manger au quotidien", by Cinzia Cuneo ( Journal de Montréal)

1/2 Red Onion (80 g), cut thinly
2 soup spoons of extra virgin Olive Oil (30 mL)
3 soup spoons of Lemon Juice (45 mL)
1/2 tea spoon of Cayenne Pepper
1/2 tea spoon of Caraway Powder
Salt and Pepper
3 cups of canned Chick-peas, dripped and rinced (750 mL)
4 Italian Tomatoes (280 g), cut into dices and seeded
3 soup spoons of Fresh Mint, cut thinly

1. Put the cut Onion into a little bowl filled with Water and a few drops of Vinegar. Let it stew a dozen of minutes while you're making the rest of the receipe.

2. Pour the Oil and the Lemon Juice into a salad bowl. Add the Spices, Salt and Pepper. Whip the Dressing untill it is emulsified.

3. Put the Chick-peas, the Tomatoes and the Mint into the salad bowl. Add the cut Onion. Mix the ingredients and verify the seasonning.

4. Let it rest another dozen of minutes to let the flavours reveal themselves before serving.

5. Enjoy.

Gives 4 portions
Total time: 10 minutes of Waiting + 15 minutes.
240 Calories/Portion
Source: Le Journal de Montréal.

1 cup of Sugar (200 g)
1 tea spoon of Lemon Juice (5 mL)
2 cups of Whipping Cream 35% (500 mL)
1/2 tea spoon of Vanilla extract (2,5 mL)
2 tea spoon of Jelly Powder (4 g)

1. Pour 1/2 cup of Sugar with 1 soup spoon of Water and the Lemon Juice into a medium glass container OR in Pyrex. Cook 5 minutes in the microwave at Maximum heat, untill the golden-brown Syrup start to boil. Pour into 6 ramekins and make sure they're covered. Reserve.

2. In a pan, cook at Low heat the Cream, the rest of the Sugar and the Vanilla. Stirr, bring to a boil then remove from the heat. In a little bowl, mix the Jelly with around 1/4 of the hot mix. Put everything into the pan, away from the heat, while still moving it untill the Jelly is completely dissolved. Share equally the mix with the 6 ramkins, then put them into the fridge. Wait at least 2 hours before serving.

3. Put the ramkins upside-down in the plates and serve.

4. Enjoy.

Gives 6 portions.
Total time: 2 hours of Waiting + 10 minutes of Cooking + 10 minutes.
400 Calories/portion.
Source: Le Journal de Montréal.

Easy Marple Nun's Farts (Hurr)

1 roll of Pillsbury's Plain Croissant (235g)
125mL of Marple Syrup (1/2 cup)
125mL of Marple Sugar OR Brown Sugar (1/2 cup)
250mL of thick 15% Cream (Crountry-Style) (1 cup)

1. Get the Dought roll out of the wrapping and put it on a cutting plank, without uncoiling it.

2. Cut the roll in 8 or 9 equal slices.

3. Put the slices in a square Pyrex container or anything equivalent, without them touching other slices.

4. In a pan, uncovered, bring to a boil the Cream, the Syrup and the Marple Sugar/Brown Sugar, while stirring with a whip.

5. Add Marple Sugar OR Bronw Sugar (depending which one you choosed first) If desired.

6. Make it boil for 5 minutes while still stirring.

7. Pour the Syrup on and in between the dought slice.

8. Cook in the oven at 350°F 30 minutes or untill the dought is golden.

9. Let it cool down before serving with Ice Cream.

10. Enjoy.

Gives 8 portions
Total time: 50 minutes
Source: www.recettes.qc.ca Via Journal L'Express de Drummondville)

Taouk-style Chicken Skewers, Lemon Marinade and Caraway Carrots

For the Skewers:

8 upper Chicken Legs
1 Lemon
2 Garlic Clover
8 Coriander branches

For the Caraway Carrots:

4 big Carrots
10mL of ground Cumin
1 Garlic Clover
10 Parsley Branches
Olive Oil
Salt and Pepper

1. Preheat the oven at 400°F

2. Squeeze the Lemon. Cut thinly the Coriander and the Garlic. Cut the Upper Chicken Legs in 6. Cut the Carrots in bits. Cut thinly the Parsley.

3. In a mixing bowl, put the Upper Chicken Legs, the Lemon Juice, a string of Olive Oil and some Garlic. Mix well and let it stew 5 minutes. Skewer 3 Chicken piece by Skewer. Sear the Skewers in a pan with a string of Olive Oil and finish the cooking in the oven for about 8 to 10 minutes.

4. Blanch the Carrots in a pan with boiling Salted Water untill they are well cooked. In a mortar, crush the Carrots with a fork OR a Pestle while adding the Olive Oil, the Lemon Juice, the cut Garlic, the Cumin and the Parsley. Salt and Pepper it.

5. Put the Skewers in the plates with a little portion of the Cumin Carrots and decorate with the Coriander.

6. Enjoy.

Gives 4 portions
Total time: 150 minutes
Author: Chief Damien Silbermann
Source: Atelier & Saveurs (Via Journal de Montréal)

Mrs. Claus' Fudge

4 cups of Brown Sugar
4 cups of Sugar Powder
1 Carnation Milk box
5 table spoons of Butter
Nuts (any kind)

1. Cook the Milk, the Butter and the Brown Sugar 5 minutes at rolling boil. emove from the heat and them add the Sugar Powder. Mix untill the fudge is smooth. Pour into a greased plate. Let it cool down and cut into pieces.

2. Enjoy.

Source: Nicole Laramée (Via Journal L'Express Drummondville)

3 Meats Meat Pie

500g of Beef cut into tiny dices
500g of Pork cut into tiny dices
500g of Chicken cut into tiny dices
250g of cut Bacon
1 cup of cut Onion
2 cups of dices Potatoes
2 cups of Beef Stock
1/2 cup of Red Wine
3 cut Garlic Clover
1 Stuffed bunch OR 2 tea spoons of Herbes de Provence
1 puffed dough from the corner store
2 soup spoons of Salted Butter
1 Egg Yolk whipped with 1 soup spoon of Water

1. Brown and golden well the Meat Dices in some Butter. Put them in a rotisserie.

2. In the same pan, brown the Onion, the Garlic and the Bacon with the rest of the Butter. Deglaze with Red Wine.

3. Put the Onion preparation with the Meat Dices and mix. Pour the Stock and the Herbes de Provence in.

4. Cover and cook 3 hour in the oven at 300°F

5. Remove from the oven. Add the Potatoes to the Meat and mix. Put the Dough on it and make a cut in the middle of it. Brush it with the Egg Yolk.

6. Put it back into the oven, covered, for 30 minutes at 375°F

Source: www.recettes.qc.ca (Via Journal L'Express Drummondville)

Little Fruits Smoothies

1 cup of Little Fruits, fresh or frozen
1/2 cup of Orange Juice
1/2 cup of Vanilla Yogurt
1 tea spoon of Marple Syrup
2 Ice cubes

1. Put all the ingredients in a high-speed mixer untill you get a liquid smoothie.

2. Enjoy.

Source: Diane Deblois (Via Journal L'Express Drummondville)

Island Fruits in Papillotes

1/4 cup of Brown Sugar (50g)
1/4 cup of Rum (65mL)
1 pinch of Nutmeg
1/4 cup of unsweeten Coconut Milk (65mL)
1/4 cup of grated (in strands), sweet Coconut (20g)
2 not too riped Bananas (300g)
4 slices of canned Pineapple (150g)
1 Mango (300g)
4 Vanilla Ice Cream balls (1 cup) (Optional)


1. Preheat the oven at 190°C/375°F OR the Barbecue.

2. In a bowl, mix the Brown Sugar, the Rum, the Nutmeg, the Coconut Milk and the grated Coconuts. Peel the Bananas and cut them diagonally in 2cm thick slices. Cut the Pineapple slice in four. Peel the Mango and cut it into very thin slices.

3. Cut 4 Parchmin paper sheets of about 20cm. Share equally the fruits between the four and put them at their center. Pour the mix on them and close the baking parchmin paper. Put them on a pastry paking plate and cook 25 minutes at the center of the oven. Otherwise, envelopp the fruits with aluminium paper and cook them on the Barbecue.

4. Serve while they're still hot or when they have cooled down a little, within the parchmin paper or pour it into a hollowed plate. You can put Vanilla Ice Cream on it.

5. Enjoy.

Gives 4 portions
total time: 35 minutes.
250 Calories/portion
Source: "Bien Manger au quotidien" by Cinzia Cueno (Via Journal de Montréal)

Buttered Parsley Roots

4 Parsley Roots (600g)
1 soup spoon of Butter (15g)
1 1/2 soup spoon of Olive Oil (23mL)
Salt

1. With a Mandolin, cut the Parsley Roots in thin slices of 3 to 4 mm thick.

2. Heat the Butter and the Oil in a pan at Medium heat, but be careful to not burn them. Add the Parsley Roots. Cook uncovered for some minutes untill the slices begin to soften.

3. Add the Salt, cover and cook at Low heat untill the Roots are soft, a dozen of minutes.

4. Enjoy.

Gives 4 portions
Total time: 20 minutes
120 Calories/portion
Source: Journal de Montréal

Spanish Tortilla

1 tea spoon of Olive Oil
1 cup of peeled Potatoes, cut thinly
1 little Courgette, in tiny slices
1/4 cup of Onion, cut
1 Garlic Clover, cut
1 cup of cooked Chicken, shredded
8 Eggs
1/2 tea spoon of Salt
1/2 tea spoon of Black Pepper
1/4 tea spoon of Red Pepper Flakes
Fresh Tomatoes Salsa (Optional)

1. Heat the Oil in an antiadhesive pan of about 10 inches wide at Medium-High heat. Add the Potatoes, the Courgette, the Onion and the Garlic. Cook while stiring them fir about 5 minutes or untill the Potatoes get tender. Add the Chicken and ccok 1 minute.

2. Meanwhile, Whip the Eggs, the Salt, the Black Pepper and the Red Pepper Flakes in a big bowl. Carefuly pour the mix into the pan. Reduce the heat to Low. Cover and let it cook from 12 to 15 minutes or untill the mix is cooked in its center.

3. Slide it into a plate. Let it cool down 5 minutes, the cut into quarters. Serve it at the room temperature or tepid. Serve with the Salsa, if desired.

4. Enjoy. *A Spanish Tortilla (tortilla Espanola) had nothing to do with a mexican tortilla, except the fact that they're both round! Normally, a spanish tortilla is a Potato omelette. In Spain, these omelettes are often served in Tapas bars or as light lunch.*

Gives 10 to 12 portions
Total time: 23 to 26 minutes.
Source: "Le grand livre des recettes sans Gluten", Broquet Ed. 256 pages. (Via Journal de Montréal)