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4 Best Canadian Recipes to Cook This Evening


Canada’s cuisine is like a patchwork quilt, with a little bit from every country in the world. Some of their dishes seem hard to cook, while following the recipes of others is as simple as hitting the jackpot at Wild Life slots. Here are the tastiest Canadian meals to taste this evening.


Poutine was invented in Quebec by Fernand Lachance, the owner of a local restaurant, at the request of a customer. And he asked for french fries sprinkled with cottage cheese. The owner liked the recipe so much that he put it on the menu. Today, it’s the nation’s premier fast food, served at any fast-food joint with plenty of gravy and cheese curds!


  • Potatoes — 1.1 lb.
  • Mozzarella or cheese curds — 0.66 lb.


  • Onions — 2 pcs.
  • Water — 5.07 ounces.
  • Garlic — 2-3 cloves.
  • Tomato paste — 0.44 lb.
  • Lemon juice – 50 ml.
  • Chili sauce — 1 tbsp.
  • Mustard powder — 1 tbsp.
  • Sugar — 1 tbsp.


First, make the sauce. Finely chop onion and garlic, brown them in vegetable oil. Add tomato paste, lemon juice, chili sauce, mustard and sugar. Bring the mixture to a homogeneous consistency and boil it down a little. If the sauce is too thick, add a little warm water.

Peel the potatoes, cut into thick bars, rinse them in water and dry them. Heat the vegetable oil and stir-fry. Place the crispy potato slices on paper towels to drain off the fat.

Arrange them on plates, sprinkle with crumbled mozzarella or cheese curds and pour a thick sauce. Poutine is served as an appetizer or as a side dish with fish and seafood.

Butter Tarts

Butter Tarts are one of the favorite national treats of Canadians. Its description can be found in cookbooks as far back as in the XVII century and takes an honorable place among the recipes of the national Canadian cuisine. These are baskets of sand dough filled with butter, eggs, nuts, and maple syrup. Depending on the city you’re in, the composition may vary. Sometimes you can find raisins in the filling.


  • Flour — 0.44 lb.
  • Butter — 0.26 lb.
  • Ice water — 3 tbsp.
  • Salt — pinch.


  • Chicken eggs — 1 pc.
  • Brown sugar — 0.17 lb.
  • butter — 0.066 lb.
  • Maple syrup — 1.7 ounces.
  • 33% cream — 2 tbsp.
  • Vanilla — on the tip of a knife
  • Pecans for decoration.


Chop frozen butter into cubes, combine with flour, salt and water. Knead the dough and put it in the fridge for 30 minutes. Then divide it into 8-10 pieces and press into muffin molds to make beautiful baskets.

Beat egg with sugar, add cream, maple syrup, butter and vanilla. Warm the resulting mass on the fire, stirring constantly; it should thicken well. Fill the baskets with the filling, put the nuts on top, pour the maple syrup over them, and put them in the oven at 392 °F for 15-20 minutes. Wait for the tarts to cool before serving.

Pumpkin Puree Soup

In the fall and winter, Canadians warm up with pumpkin puree soup, which is easy to cook. It’s believed that Canadians were introduced to it by the French. However, the locals tweaked some things. They added spices and began to serve the soup with walnuts. And if you boil it down a lot, you get a great spicy sauce.


  • Pumpkin — 1.1 lb.
  • Leek — 1 stalk.
  • Celery — 1 stalk.
  • Carrots — 1 pc.
  • Potatoes — 3 pcs.
  • Chicken broth — 67.63 ounces.
  • 35% cream — 6.76 ounces.
  • Olive oil — 2 tsp.
  • Salt, black pepper, chili, and nutmeg — to taste.
  • Walnuts for serving.
  • Green onions for decoration.


Heat the olive oil and sauté the diced pumpkin in it until softened. Add sliced celery and grated carrots and saute for another 5 minutes. Then add the white part of the leek in rings and saute for a minute.

Pour in the broth, bring to a boil and put the potatoes in bars. When it’s boiled, thoroughly puree the contents of the pot with an immersion blender. Pour in warm cream, bring the soup to a boil over low heat, season with salt and spices. Before serving, sprinkle each portion of soup with dried walnuts. You can decorate with finely chopped green onions.

Montreal Bagels

Not exactly as illustrated. Montreal bagels tend to have larger holes in the middle.

The Montreal bagel is one of the most popular street foods. There is a version that the recipe was brought by natives of Eastern Europe at the end of the XIX century. But the Canadian version has its peculiarities. In the dough, they put malt, so it becomes sweeter. Raw billets are dipped in hot water with honey and baked in a wood-fired oven. This version is great for home baking.


  • Flour — 1.1 lb.
  • Water — 6.76 ounces.
  • chicken eggs — 1 egg + 1 yolk.
  • Vegetable oil — 1 ounce.
  • Dry yeast — 0.026 lb.
  • Sugar — 1 tsp.
  • Salt — a pinch
  • Honey — 0.2 lb.
  • Sesame and poppy seeds for sprinkling.


Dissolve yeast, sugar, two-thirds of honey, egg and yolk in water at room temperature. Beat everything with a mixer, then add flour and salt, and knead a soft dough. Leave it warm and quiet for half an hour, covered with a towel.

Divide the dough into 12 parts, roll out sausages and connect the ends to make bagels. Let the dough proof for 15-20 minutes. Bring a saucepan with 2-3 litres of water to a boil, add the remaining honey and drop our billets in for a couple of minutes. Remove the bagels with a skimmer, sprinkle one half with sesame seeds and the other half with poppy seeds. Place on a baking tray with parchment paper and bake in the oven at 392 °F for 15-20 minutes. This treat can also be topped with maple syrup. Yum!

Other articles from totimes.ca – otttimes.ca – mtltimes.ca

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