Recipes from ‘My First Recipe Book’

Excerpted from My First Recipe Book by Ricardo Larrivée. Copyright © 2024 RICARDO Media Inc. Photography credits: David de Stefano and Jean-Michel Poirier and Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Strawberry Melon Bubble Tea

Ingredients

• ¼ cup (35 g) fresh or frozen sliced strawberries (thawed if frozen)
• ¼ cup (60 g) tapioca pearls, cooked and chilled
• 2 tbsp (30 ml) strawberry syrup, or more to taste (recipe opposite)
• ½ cup (125 ml) homemade or store-bought unsweetened green tea, cold
• ½ cup (125 ml) milk
• ¼ cup (45 g) honeydew melon, peeled, seeded and cut into small dice

Directions

1. In a large glass, using a cocktail muddler, crush the strawberries to extract the juice. If you don’t have a muddler, crush the strawberries in a small bowl with a fork. Transfer to a large glass and continue with the recipe.
2. Add the tapioca to the glass. Pour in the strawberry syrup, tea and milk. Garnish with the diced melon. Serve immediately with a wide straw.

Breakfast Banana Split

Ingredients

• ½ cup (75 ml) granola of your choice
• medium ripe banana, halved lengthwise
• ½ cup (125 ml) vanilla Greek yogurt
• ½ cup (70 g) fresh berries (such as raspberries, blueberries, blackberries)
• ½ oz (10 g) dark chocolate or milk chocolate fresh cherry (optional)

Directions

1. Place the granola in an oval-shaped bowl. Place the banana halves lengthwise on either side of the granola
2. Top the granola with the yogurt in three mounds.Garnish with the berries.
3. Hold a piece of chocolate or a chocolate bar in one hand and a vegetable peeler in the other hand. Peel the chocolate on its thinnest side to get small chocolate shavings
4. Decorate the banana split with the chocolate shavings and the cherry Serve immediately

Fruit and Chocolate Cookies

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 6 tbsp (85 g) unsalted butter, softened
• 1/scup (140 g) brown sugar
• egg
• 3 oz (85 g) 64% to 70% dark chocolate, chopped or chocolate chips
• 6 tbsp (90 ml) chocolate-hazelnut spread
• 2 small clementines, peeled and separated into segments
• small banana, sliced into thin rounds
• 1¼ cups (170 g) fresh raspberries or other fresh berries

Directions

1. With the rack in the middle position, preheat the oven to 375°F (190°C) Line a baking sheet with a silicone mat or parchment paper
2. In a bowl, combine the flour, baking powder and baking soda.
3. In another bowl, cream the butter and brown sugar with an electric mixer on low speed for 2 minutes. Add the egg and mix for 1 minute. Using a wooden spoon, stir in the dry ingredients Stir in the chocolate.
4. Shape into six balls, using about ¼ cup (60 ml)
5. of the mixture for each one. Arrange, evenly spaced,
6. on the baking sheet, without flattening the dough
7. Bake for 12 minutes or until the cookies are golden around the edges but still very soft at the center. Remove from the oven and let cool on a wire rack for 5 minutes.
8. Using a small spoon, spread the center of each cooled cookie with 1 tbsp (15 ml) of the chocolate-hazelnut spread Top with the fruit and serve.

Burger Tacos

Ingredients

• ½lb (225 g) medium-lean ground beef
• ¼ cup (40 g) finely chopped onion
• ½ tsp garlic salt
• 4 soft wheat tortillas, each 7 inches (18 cm) in diameter
• 1 tbsp (15 ml) vegetable oil
• 4 slices orange cheddar cheese
• ¼ cup (60 ml) burger sauce, or more to taste (recipe follows)
• 1 cup (60 g) thinly sliced iceberg lettuce
• ¼ cup (35 g) finely chopped dill pickle

For the Burger Sauce

• ¾ cup (180 ml) mayonnaise
• ¼ cup (40 g) finely chopped onion
• 1 tbsp (15 ml) store-bought French dressing
• 1 tbsp (15 ml) sweet relish
• 1 tbsp finely chopped dill pickle
• 1 tsp brown sugar
• 1 tsp (5ml) ketchup
• 1 tsp (5ml) white vinegar

Directions

1. In a bowl, combine the meat, onion and garlic salt. Season with salt and pepper.
2. Place about ¼ cup (60 ml) of the meat mixture on each tortilla. Lightly press on the meat so it covers most of the surface and sticks to the tortillas.
3. Lightly oil two non-stick skillets. Over medium heat, cook one taco at a time in each skillet, meat-side down for the first 2 minutes. Press on the tortillas with a spatula to release the meat juices.
4. Flip the tacos over and top each one with a slice of cheese. Continue to cook for 1 to 2 minutes or until the meat is cooked through and the cheese is melting.
5. Serve immediately with the burger sauce, lettuce and pickles Fold the tacos in half to eat.

For the Burger Sauce

1. In a bowl, combine all of the ingredients Season with salt and pepper The burger sauce will keep for 1 week in an airtight container in the refrigerator.