Voilà! A good example on how to mix food & fashion!
Voilà! A good example on how to mix food & fashion!
Makes 2 servings
Prep. time: 15 minutes
For the salad
150g thinly sliced smoked salmon
1 small avocado
2 eggs, cooked
2 small beetroots, cooked and diced
1 small shallot, thinly sliced
3 cups baby spinach
18 cherry tomatoes, red and yellow
Poppy seeds to finish
For the dressing
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoon olive oil
1/2 teaspoon dijon mustard
1 teaspoon honey
Fleur de sel
Freshly ground pepper
Combine olive oil and lemon juice in a jar with a lid. Add salt, mustard, honey and lemon zests. Screw on the lid and shake vigorously. If needed, adjust the salt or the proportion of oil and lemon juice to taste. Set aside.
Place the spinach in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon, avocado slices, beetroot and the shallots over greens on each plate, dividing equally. Drizzle more dressing over salmon. Garnish salads with the shallots and red and yellow tomatoes.
Sprinkle salad with poppy seeds and serve immediately.
Opened since 1979, Le Cochon Dingue is a great place to have a meal and a good time if you are around Quebec City. The restaurant offers a menu that pleases both kids and adults, the service is friendly, the portions are quite big and the price is reasonable.
The best options are the pork ribs (for the meat lovers) and the seafood pot pie (for the seafood lovers), but you can also find excellent choices for sandwiches, steaks, pasta and salads.
Check out their menu right here.
An excellent refreshing choice for a sunny weekend!
Gallo is a fruity Californian wine with only 8,5% of alcohol.
More information right here in Gallo website.
Zucchini-Tomato Polenta Tart.
Preparation time: 15 minutes
Baking time: 1 hour
Makes 4 servings
Ingredients for the crust
500ml vegetable stock
140g instant polenta
1 tablespoon unsalted butter
50g Parmesan cheese, finely grated
1 egg, lightly beaten
Salt and freshly ground black pepper
Ingredients for the filling
2 tablespoons crème fraîche
50g goat cheese
1 small zucchini, thinly sliced
2 tomatoes, sliced into thin slices
1 tablespoon fresh thyme leaves
Shaves of Parmesan cheese
Olive oil
https://withsugarandlove.wordpress.com/2015/07/28/zucchini-tomatoes-polenta-tart/