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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sat Nov 10, 2012 7:52 pm 
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Location: Northern Ontario
lavawitch wrote:
Could you replace some of the existing liquid with banana liqueur? Or perhaps banana extract.



Very good ideas ! I totally forgot about liqueurs and I've seen little bottles at the regional liquor stores.

I microwaved a banana to see how much liquid there is and there is a lot. Now I'm thinking of may be cooking the bananas first, draining them of the liquid but that would likely decrease the flavour. Kitchen experiments will be ongoing.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Sun Nov 11, 2012 11:03 am 
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Bathes in Braggs
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How about freezing the bananas? I sometimes freeze bananas in their skins for banana loaf and if I let them thaw on a plate they leak a lot of water.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Nov 12, 2012 11:42 pm 
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Arisaig wrote:
How about freezing the bananas? I sometimes freeze bananas in their skins for banana loaf and if I let them thaw on a plate they leak a lot of water.


Fabulous idea !! And I just happen to have some bananas in the freezer. Once I get some more chocolate the pie experiments will continue.


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 Post subject: Re: Chef Michael Makhan (Aux Vivres) Recipes
PostPosted: Mon Mar 02, 2015 10:04 am 
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I made Aux Vivres Energy Truffles on the weekend and they are fabulous ! The combination of the dried fruit, lemon/lime zests and chocolate pack a lot of flavour into a small bite. They are great for a mid-afternoon energy boost.

Energy Truffles recipe
Michael Makhan, Aux Vivres
Montreal Heart Institute Foundation cookbook « 100 recettes pour toi mon cœur ».
https://www.icm-mhi.org/en/foundation/f ... blications

Yield: 15 balls
Prep time: 10 minutes
Total Time: 10 minutes
Ingredients:
250 mL (1 cup) pitted dates, tightly packed
60 mL (¼ cup) almonds
60 mL (¼ cup) dark chocolate chips
60 mL (¼ cup) flaxseed
5 ml (1 tsp.) grated lime zest
5 mL (1 tsp.) grated lemon zest
1 mL (¼ tsp.) salt
60 mL (¼ cup) sunflower seeds
60 mL (¼ cup) pumpkin seeds
80 mL (⅓ cup) raisins
60 mL (¼ cup) unsweetened coconut, grated

1. Be sure there are no pits left in the dates. Use a knife to chop them into small pieces (they are very hard to chop in a food processor).

2. Combine all the ingredients in the food processor except the dates, raisins and coconut. Mix to a puree. Add the dates and raisins and pulse a few times until the mixture begins to clump together.

3. Remove the mixture from the food processor and shape into small balls. Roll the balls in the coconut and serve.



Michael and his brother Liam have purchased Noble Bean company that makes tempeh. They’ve got some great recipes on their website.

Crispy Maple Tempeh Strips
http://noblebean.com/crispy-maple-tempeh.php

Miso Chipotle Tempeh
http://noblebean.com/miso-chipotle.php


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