Today, we're revealing the recipe for our cookies: a slightly crispy exterior that reveals a soft center with every bite. Rich in milk chocolate and subtly sweetened with brown sugar, these cookies embody the perfect harmony between crunchiness and softness. Enjoy them with a coffee or simply savor them for a delicious break at any time of the day.
INGREDIENTS
All-purpose flour: 1 ½ cups
Baking soda: ½ tsp
Unsalted butter, melted: 1 ¼ cups
Egg: 1
Egg yolk: 1
Milk chocolate chips: 1 ½ cups
Brown sugar: 1 ¼ cups
Salt: a pinch
INSTRUCTIONS
Preheat the oven to 425°F (220°C).
2.In a bowl, beat the brown sugar and melted butter, then add the eggs and whisk.
3.Add the flour, baking soda, and salt. Mix until a consistent dough forms. Add the milk chocolate chips, mix.
4.Line a baking sheet with parchment paper. Place 6 dough balls onto the baking sheet and bake in the preheated oven for 10 minutes.
5.Let the cookies rest for 10 minutes before serving.
Immerse yourself in the tradition of Quebec's sugaring season with this delicious Pouding Chômeur. This comforting dessert is bathed in a sweet syrup made from maple syrup and brown sugar, paying homage to the maple and authentic flavors of Quebec.
INGREDIENTS
Syrup
Brown sugar: 1 cup Water: 3/4 cup Melted butter: 4 tbsp Maple syrup: 1 cup
This dish is a true celebration of simplicity and authenticity in Italian cuisine. With just a few quality ingredients, this dish offers an explosion of flavors thanks to the combination of pecorino, parmesan, and freshly ground black pepper. Perfect for a lovely dinner, these spaghettis are both comforting and elegant.
INGREDIENTS
Pecorino Romano cheese: 225 g Parmesan cheese: 180 g Whole black peppercorns: 250 ml Spaghetti: 500 g Butter: ¼ cup Flat-leaf parsley: for garnish
INSTRUCTIONS
1. Boil the spaghetti until al dente.
2. Toast the whole black peppercorns in a dry skillet over medium-low heat for about 1 minute.
3. Grind the toasted peppercorns using a mortar and pestle.
4. Grate the pecorino and parmesan cheeses, then mix them together with the ground pepper.
5. Add a tablespoon of pasta cooking water to the cheese mixture and whisk to create a sauce.
6. Drain the spaghetti, reserving some of the cooking water.
Discover these delicious meatballs with mushroom sauce served alongside creamy mashed potatoes. The combination of button mushrooms and a mix of dried mushrooms enhances the flavor of the juicy meatballs, while the mashed potatoes offer a smooth and delicate texture. A true delight!
INGREDIENTS
Ground beef: 450 g Mixed dried mushrooms: 100 g Button mushrooms: 680 g Russet potatoes: 5 Vegetable broth: 150 ml Water: 100 ml Garlic powder: ½ tbsp Onion powder: ½ tbsp Breadcrumbs: 20 g Flour: 1 tbsp Cold butter: 1 tbsp Salt and pepper Flat-leaf parsley: for garnish
INSTRUCTIONS
1. In a bowl, mix the ground beef with onion powder, garlic powder, and breadcrumbs. Form into meatballs and set aside.
2. Bring water to a boil in a saucepan, add the mixed dried mushrooms, and let soak.
3. Slice the button mushrooms and set aside.
4. Boil the russet potatoes in salted water. Once cooked, add butter and milk, then mash the potatoes until smooth.
Corbeil Électroménagers vous présente son tout nouveau centre de liquidation temporaire à Trois-Rivières, situé au 2410 Rue des Vitrines, Trois-Rivières, Québec G9B 1T9. Ce nouvel espace, d’une superficie impressionnante de 20 000 pi², est dédié à une vaste sélection de produits « Tel quel » et « Dernière chance » à des prix imbattables.
For the holiday season, add a touch of originality to your table with these delicious fried halloumi bites. Crispy on the outside and melting on the inside, they are served with a greek yogurt sauce with lemon and fresh herbs, creating a festive and flavorful appetizer. These bites are perfect to start your meals beautifully and impress your guests with an explosion of flavors.
INGREDIENTS
Eggs: 2 Milk: 60 ml Panko breadcrumbs: 60 g Halloumi cheese: 1 block Mint: 10 g Garlic: 2 cloves Flat-leaf parsley: a few leaves Greek yogurt: 200 g Lemon: half Vegetable oil: 60 ml Olive oil: for finishing
INSTRUCTIONS
1.Beat the eggs with milk in a 1st bowl, set aside.
2.Place flour in a 2nd bowl, set aside.
3.Place panko breadcrumbs in a 3rd bowl, set aside.
4.Cut the Halloumi cheese into cubes.
5.Coat the Halloumi cheese cubes first with flour, then with the egg mixture, and finally with the panko breadcrumbs.
6.Once all cubes are coated, heat vegetable oil in
