6 cups of any leftover bruised fruit (you can also use frozen fruit)
Dry products section
6 toasts
Sriracha Sauce (Adventurer's Version of Tostadas)
½ cup red wine (adventurer’s version of Spanish beef casserole)
½ cup olive oil
1 large can (796 ml) diced tomatoes
1 cup basmati rice
3 bay leaves
½ cup mayonnaise (adventurer version of breaded fish)
2 tbsp relish (adventurer's version of breaded fish)
1 tbsp mustard (adventurer version of breaded fish)
1 tbsp of your favorite spices
½ cup Italian breadcrumbs
Tartar sauce
¼ cup toasted sesame seeds (adventurer version of honey balsamic chicken drumsticks)
¼ cup balsamic vinegar
¼ cup honey
¼ cup soy sauce
1 cup chicken broth
¼ cup canola oil
2¼ cups all-purpose flour
1 cup quick-cooking oatmeal
1 tbsp baking powder
1 tsp baking soda
1 cup brown sugar
½ cup shredded coconut, sweetened
½ cup dried cranberries
½ cup white chocolate chips (adventurer version of cranberry muffins)
¼ cup chia seeds
¼ cup honey
1 tsp of your favorite baking spices (adventurer version of Touski compote)
Fish section
4 haddock fillets of 100 g each
Butchery section
1 kg chicken drumsticks
450 g lean ground beef
Dairy products section
1 cup grated Tex Mex cheese
½ cup sour cream
2 eggs
½ cup milk
3h
1h30
4 portions
Se congèle
Preheat oven to 400°F.
Wash and cut 4 potatoes into thin sticks.
Spread potatoes on a large baking sheet lined with parchment paper. Brush with 3 tablespoons olive oil and sprinkle with 1 tablespoon of your favorite spices. Season with salt and pepper to taste. Bake for 25 minutes or until golden brown.
Beat an egg in a large bowl. Pour ¼ cup flour into a shallow dish. Pour ½ cup Italian breadcrumbs into a shallow dish. Flour the fish fillets and dip them in the beaten egg and then in the breadcrumbs, then season with salt and pepper to taste.
Place the fish on a baking sheet lined with parchment paper. Bake for 15 minutes.
Serve with tartar sauce and lemon wedges. This is where the adventurous can make their own tartar sauce: mix ½ cup mayonnaise, 2 tbsp relish, and 1 tbsp mustard.
Place 1 kg of chicken drumsticks in a rectangular non-stick baking dish.
In a bowl, mix ¼ cup balsamic vinegar, ¼ cup honey, ¼ cup soy sauce, 1 cup chicken broth, 3 cloves minced garlic and pepper to taste. Pour over the drumsticks. This is where the adventurous can add ¼ cup toasted sesame seeds.
Cover and bake for 20 minutes. Remove the lid and bake for another 15 minutes.
Chop 5 cloves garlic, 2 red onions, 1 green pepper, 1 red pepper, 3 cups cremini mushrooms and 2 cups iceberg lettuce. Set aside.
In a non-stick saucepan with a lid, heat 2 tbsp of olive oil and brown 450g of lean ground beef for 2 minutes.
Add 2 cloves minced garlic, 1 chopped green pepper, 1 chopped red onion, 3 cups chopped cremini mushrooms, 1 large can diced tomatoes, 1 cup basmati rice, 1 cup water, 3 bay leaves, salt and pepper to taste. Simmer, covered, for 20 minutes or until rice is cooked. This is where the adventurous can replace ½ water with ½ cup red wine.
Wash and dice 6 cups of bruised fruit (you can also use frozen fruit).
Place in a saucepan and cook over medium heat for 15 minutes, stirring regularly. This is where the adventurous can add 1 tsp of their favorite baking spices.
Place in a blender, add the other ingredients and puree. Refrigerate for at least 4 hours before serving.
Preheat oven to 375°F. Oil a muffin pan or use muffin liners.
In a large bowl, mix together one egg, ¼ cup canola oil and ½ cup milk.
In another bowl, mix 2 cups flour, 1 cup rolled oats, 1 tbsp baking powder, 1 tsp baking soda, 1 cup brown sugar, ½ cup sweetened shredded coconut and ½ cup dried cranberries.
Add the dry ingredients to the wet ingredients. This is where the adventurous can add ½ cup of white chocolate chips.
Pour the mixture into the mold.
Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Preheat the oven to broil.
Place the 6 tostadas on the work surface.
Top with ½ cup hummus, 1 chopped red onion and 1 red pepper. Sprinkle with 1 cup shredded Tex Mex cheese.
Place under the grill for 1 minute or until the cheese is lightly browned.
Garnish with lettuce and sour cream when serving. This is where the adventurous can drizzle with sriracha sauce.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
1 large non-stick saucepan
2 large baking sheets
1 rectangular baking dish
1 muffin pan (12)
Empty containers (storage or freezing)
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