Mick Cote Vous?

A non-professional recipe blog by a guy who's trying to make sure his mother's culinary prowess isn't lost on him.

Raw avocado chocolate pie with fresh strawberries

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I’m on a healthy-ish treat streak as of late. Summer is meant to be enjoyed, but not unhealthy! 

I often make avocado-cocoa “pudding” at night if I want something a little sweet put packed with nutrients. 

Ben and I were invited to a dinner tonight and I decided to bring a nice vegan, raw pie (probably not the most exciting thing to bring to dinner party…) but I’m sure we’ll all enjoy it.

INGREDIENTS

For the crust:

  • 1/2 cup dates
  • 2 cups raw almonds soaked overnight (drained) or 2 cups walnuts
  • Pinch of sea salt
  • Pinch of cinnamon

For the filling:

  • Three large, ripe avocados
  • 3 1/2 tbsp cocoa powder 
  • 2 tbsp agave or maple syrup (or sweeten to taste)
    (I admittedly didn’t have any on hand, so I used honey (which isn’t vegan…)

METHOD

  1. Drain the almonds or walnuts, put all of the crust ingredients in a food processor and pulverize until the “dough” reaches a sticky, malleable consistency.
  2. Press the dough into a nine-inch pie pan.
  3. Clean your food processor and add all of the filling ingredients.
  4. Blend until smooth and homogenous. 
  5. Add to pie crust.
  6. Apply cut strawberries to the top (if you’re neurotic like me).
  7. Freeze for about 45 minutes before serving (no more or it’ll be too hard to eat)

Blueberry lime yogurt pops

Let’s face it, summer calls for treats. You can say all you want about maintaining that beach body you’ve worked so hard for all winter, but truth is: We want a little sweet with our sun.

Fine, fine… You’re not the only one wanting to maintain the semi-abs you’ve crunched so hard to acquire. I too want to snack on something delicious and not let it get to my — well… everything.

So here’s an easy recipe for a treat that’ll kill off any sugar urge.

Yields 6 popsicles

INGREDIENTS

  • 1 cup fresh blueberries (frozen work, just thaw them a bit)
  • 3 cups plain greek yogurt 
  • 1 lime
  • 2 tbsp honey or agave nectar

METHOD

  1. It can’t get much easier than this… put your blueberries, 1 tbsp of honey or agave and two cups of greek yogurt in a food processor. Blend until smooth.
  2. Pour the contents in your popsicle molds. 
  3. In a bowl, mix the rest of your honey or agave, the remainder of the yogurt, juice of one line and some of the zest. 
  4. Pour on top of the blueberry mix in the molds.
  5. Leave in freezer for 12 hours or until popsicles are firm.

Voilà!

You can obviously make all sorts of alterations to this recipe, but I’m interested in knowing more about flavour combinations. What would you combine for your popsicles? Leave it in the comments below!

Key lime meringue pie

A hot summer day, a good meal, maybe a glass of chardonnay and to top it off, a key lime pie topped off with a delicious meringue — Hard to beat, right?

I, admittedly, forgot to buy sweetened condensed milk for this recipe so I made slight alterations to a recipe that didn’t call for it. Here’s the original recipe (you’ll find my alterations below). 

Ingredients

For the crust:

  • 5 cups all-purpose flour
  • 1 cup butter
  • 350 ml 7up (not diet, not Sprite, not Mountain Dew. 7up.)

For the key lime filing:

  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 tbsp cornstarch
  • 2 cups of water
  • 4 egg yokes
  • 1 tbsp unsalted butter
  • 1/3 fresh key lime juice (about *gulp* 16 limes)
  • 1 1/2 grated lime zest

For the meringue:

  • 4 egg whites
  • 1 cup white sugar
  • 1/2 tbsp vanilla extract

Method

  1. Preheat oven to 425 degrees F.
  2. Let’s start with the crust. Mix flour, softened butter and 7up together. Roll into a ball.
  3. On a lightly-floured board, roll out your pie crust and shape a circle.
  4. Lightly coat a pie pan with butter and press your crust in it. Cut any excess crust that spill over from the sides.
  5. Note: I like to make little fork dents around the edge of the pie. It gives it a little look and helps it keep its shape.
  6. Separate your 4 eggs and keep the whites aside at room temperature.
  7. Place the sugar, cornstarch and flour in a medium-size pan and cook on medium heat.
  8. Add water little by little. Cook until the mixture thickens.
  9. Add the egg yolks, lime juice and lime zest to the mixture.
  10. Let it cool slightly. You’ll see, it gets pretty thick.
  11. Pour the mixture into your pie shell and place in the over for 10 minutes.
  12. While the pie is in the oven, beat the egg whites, sugar and vanilla extract until soft peaks form. It takes about 10 minutes at medium speed with an electric beater. 
  13. Remove pie from oven, and decrease heat to 350 degrees F.
  14. Once the pie is a little cooler and the over is down to 350 degrees, pour the meringue over the pie, make sure it covers all of the filling.
  15. Torch the meringue or place the pie back in the over for 12 minutes or until the meringue is golden.
  16. IMPORTANT: DO NOT try to cut this pie until it’s fully cooled. It makes a sloppy mess. Be patient, let it cool, put it in the fridge when it’s at room temperature and it comes out perfectly.

Thanks to Jaclyn for the recipe on AllRecipes.com. The main changes I made were to add more lime juice and zest. I like a really tangy key lime pie. 

Chilled minted pea soup

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Looking for an easy, no fuss, refreshing and light meal for a hot summer day? — I know I was!

It’s a pretty traditional minted pea soup, served chilled. It pairs perfectly with a salad roll, a light sandwich or a wrap and takes no time to put together. 

Ingredients

  • One spring onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh parsley
  • 4 cups frozen peas
  • 500 ml vegetable stock
  • 1/4 cup sour cream
  • 1 tsp fresh lime juice
  • 1 tbsp butter
  • Pinch of kosher salt
  • Pepper to taste

Method

  1. In a medium-sized pan, melt the butter and add the diced spring onion and garlic.
  2. Once the onion is translucent, add the vegetable stock. Bring to a light simmer. 
  3. Add in the frozen peas, boil for two minutes.
  4. Remove pan from heat, add in mint, parsley, salt, pepper and lime juice.
  5. Blend in a food processor or with an handheld blender until smooth.
  6. Let cool before chilling.
  7. Serve cold with a dollop of sour cream.

Easy! Would you bring any variations? Let me know in the notes below. I’m curious.

Blueberry-lemon cupcakes with fresh mint cream cheese frosting

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I was looking for a cupcake flavour that was a little different and summery to celebrate a friend’s birthday. Nothing too heavy or overly dense. I looked around my refrigerator and in my garden and after toying around with bud-less lavender, decided to settle on something minty fresh. 

Here’s what I used to make my blueberry-lemon cupcakes with fresh mint icing:

Makes 24 mini-cupcakes or 12 regular cupcakes

Ingredients for cupcakes:

  • 1 1/2 cup white, all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter 
  • 1 cup fresh blueberries
  • Zest of three lemons
  • 2 eggs
  • 1 1/4 cup of sugar
  • 1 tsp vanilla extract

Ingredients for mint cream cheese frosting:

  • Handful of fresh mint sprigs (will only use the leaves)
  • 1/2 cup unsalted butter
  • 1 cup softened cream cheese
  • 3 1/2 cups icing sugar

Method:

  1. Preheat your oven at 350F
  2. Cream butter and sugar together in a bowl
  3. In a separate bowl, sift flour, baking powder and salt together 
  4. Start combining flour mixture to butter mixture slowly, mixing well before adding more flour
  5. Heat blueberries in the microwave for 45 seconds, add them to the cupcake batter and continue mixing. The batter should turn purple/blue as some of the blueberries break down. Don’t overmix. 
  6. Add the lemon zest and mix some more
  7. Scoop into lined cupcake pan
  8. Bake for 13 minutes or until a toothpick comes out clean from the middle of a cupcake
  9. Leave out to cool while you make the frosting

Frosting:

  1. Melt butter in a pan on your stovetop
  2. Add 1/2 cup of mint leaves and let simmer for 10 minutes. Make sure butter doesn’t burn off
  3. As the butter simmers, soften cream cheese
  4. Strain mint leaves out of the butter and add the butter to the cream cheese
  5. Start blending
  6. Add 1/2 cup of icing sugar and blend. Repeat until all icing sugar is used or until frosting gets thicker. Let settle and pipe onto cool cupcakes
  7. Add mint leaf for decoration

That’s all! What are your summery cupcake recipes?