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What do we eat? | Recipes to stop the heat wave

Just before the weekend, all cooking readers ask themselves this eternal question: what should we eat? To inspire you, The press suggests some mouth-watering seasonal recipe suggestions.

Guilty Pleasure: Pineapple Coconut Pops

These popsicles are a non-alcoholic version of the piña colada. They enjoy the holiday and the beach. For those who wish, add 1/2 tbsp (15 ml) rum in popsicle sticks, for adults.

For 10 popsicles


  • 600 ml pureed pineapple
  • 300 ml coconut milk
  • 60 ml (2 tbsp.) powdered sugar


  1. Distribute the pineapple puree in the popsicle moulds.
  2. Add the bars and freeze.
  3. In a bowl, add powdered sugar to the coconut milk with a whisk.
  4. Pour the coconut milk over the frozen pineapple puree.
  5. Freeze.


We used 90ml popsicle moulds. You can adjust the recipe according to the size of the mussels.

Published in Press + 16 July 2015.

Treat: sweet gazpacho



Easy to make and refreshing as you like, a gazpacho brings a nice colorful touch to the meal. SoupeSoup has agreed to share its recipe with us, step by step.


  • 2 large greenhouse tomatoes
  • 1 peeled English cucumber
  • 1/2 small red onion
  • 2 red peppers
  • 30 ml cider vinegar
  • 1 bunch coriander
  • 1 green jalapeno or 15 ml sambal oelek (or other pepper of your choice)
  • 500 ml cold water
  • Salt and pepper


  1. Wash and cut all the ingredients into pieces.
  2. Put all the ingredients in the blender.
  3. Grind to a smooth and homogeneous puree.
  4. Don’t forget to season!
  5. Refrigerate for an hour or overnight. When serving, you can add a drizzle of olive oil and some fresh coriander.

Published on on 30 August 2017.

Note: SoupeSoup restaurants closed a few years ago. SoupeSoup products are still sold in grocery stores.

Quickly made well-done: strips of courgette with parmesan, lemon and mint


Zucchini strips with parmesan, lemon and mint

This week we present you with a fresh and crisp salad consisting of thin ribbons of zucchini. Choose zucchini in different colors – yellow and green – to go well with pizza, pasta or grilled meat.

For 4 servings


  • 2 zucchini
  • 2 tbsp. olive oil
  • 1 C. tablespoon fresh lemon juice
  • 6 fresh mint leaves, chopped
  • Kosher salt and freshly ground pepper
  • 90g (3oz) parmesan cheese, shavings
  • 2 tbsp. pine nuts, toasted (optional)


  1. Use a mandolin or a vegetable peeler to shred the zucchini into long, thin ribbons. Place them in a large bowl.
  2. Add olive oil, lemon juice and mint, then stir. Add salt and pepper to taste.
  3. Place the salad on a serving plate and garnish with parmesan shavings. Sprinkle with pine nuts if desired. Serve immediately.

Source: recipe from the book Tonight it’s pizzaby Kate McMillan for Williams-Sonoma, Les Éditions de L’Homme, 2016.

Published in Press + 13 July 2017.

Call me boss! : Shanghai salad


Shanghai salad


  • 120g (2 cups) romaine lettuce, shredded
  • 120 g (2 cups) mesclun
  • The flesh of 1/2 avocado, diced
  • 50 g (1/4 cup) canned tangerines, drained
  • 35 g (1/4 cup) cherry tomatoes, halved
  • 30 g (1/4 cup) carrots, grated
  • 1/2 cup crispy ramen noodles
  • 2 tbsp. tablespoon black and white sesame seeds
  • 80 ml (1/3 cup) sweet sesame dressing


  1. Follow the instructions to make the crispy ramen noodles. *
  2. Follow the directions for making the dressing. **
  3. Mix all ingredients in a large stainless steel bowl. Pour in the vinaigrette and toss gently with salad tongs.

* Crispy ramen noodles

Yield: 1 1/4 cups or about 4 servings


  • 1 package of 100 g (3 1/2 oz) instant ramen noodles
  • 1 C. avocado oil


  1. Place the noodle block in an airtight bag and grind the noodles into small pieces using a rolling pin or the bottom of a pan.
  2. In a large frying pan, heat the avocado oil over medium heat. Saute the noodles for about 3 minutes until golden brown and crispy. Leave to cool on a plate lined with kitchen paper.

Storage: indefinitely in an airtight container stored at room temperature

** Sweet Sesame Vinaigrette

Yield: 500 ml (2 cups)

Storage: at least 7 days in the refrigerator


  • 220 ml (3/4 cup + 2 1/2 tbsp.) sunflower oil
  • 2 tbsp. tablespoon toasted sesame oil
  • 250 ml (1 cup) sweet sesame syrup


  1. ***Follow the instructions to make the sweet sesame syrup***
  2. Mix all the ingredients well in a large bowl with a whisk. Pour into an airtight container and refrigerate.

*** Sweet sesame syrup

Yield: 310 ml (1 1/4 cups)


  • 180 ml (3/4 cup) agave syrup
  • 125 ml (1/2 cup) apple cider vinegar
  • 3 tbsp. tamari soup


  1. In a large bowl, mix all the ingredients well.

We recommend adding mock chicken to this salad.

Published on on 30 January 2021.

Health! : frozen fruit cocktail


Frozen fruit cocktail

To save space in the freezer, Andréanne Guay, who is responsible for the alcohol menu at Faux Bergers, a famous restaurant in Baie-Saint-Paul, suggests using frozen berries. She mixes them with Menaud gin prepared with wheat and rye from L’Isle-aux-Coudres. Hard to be more local! To spice up her sweet and fruity concoction, she adds ginger liqueur. “Simplicity often tastes very good,” she says.

Ingredients – alcoholic version

  • 1 oz Menaud gin
  • 1.5oz MayHaven Ginger Liqueur
  • 0.5 oz orgeat syrup
  • 1 oz verjuice
  • 1 egg white
  • 2 tbsp. tablespoons of blueberries or other berries
  • Ice
  • Garnish: ginger
  • Glass: whiskey glass (old fashioned)

Ingredients – mocktail version

  • Soda
  • 0.5 oz ginger simple syrup
  • 0.5 oz orgeat syrup
  • 1 oz verjuice
  • 1 egg white
  • 2 tbsp. tablespoon blueberries or other frozen berries
  • Ice
  • Garnish: ginger
  • Glass: whiskey glass (old fashioned)


  • 1. Crush the berries in the shaker.
  • 2. Add all the other ingredients, except ginger and soda for the mocktail version.
  • 3. Shake for about five seconds.
  • 4. Add ice and shake again until the shaker is very cold.
  • 5. Fill the glass with ice and pour the cocktail while straining.
  • 6. Top with soda for the mocktail version.
  • 7. Finely grate some ginger over the mousse.

Published in Press + on 5 December 2020.



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