Simple and Savoury Cooking: Alexandra Diaz’s Top Picks
Picture source : www.alexandradiaz.ca
Known for her authenticity, passion for healthy eating and love of travel, Alexandra Diaz is a vibrant foodie. As a host, author and culinary expert, she has captured the hearts of Quebecers with TV shows such as Cuisine futée, parents pressés and her numerous cookbooks.
She is now making waves with her air fryer cookbooks, including her best-seller L’amour est dans l’air fryer and her latest, L’air fryer à petit prix.
The La Belle Excuse team sat down with this Chilian-born, ever-generous and passionate individual. In this interview, Alexandra welcomed us into her kitchen and shared her favourite products, easy tips and signature dishes.
Whether it’s a delicious Greek salad, sweet delights or La Belle Excuse extra virgin olive oil, Alexandra inspired us to cook with high-quality ingredients while keeping things simple and enjoyable for the senses.
Alexandra Diaz graciously shared her must-haves during a short interview, where she enthusiastically answered our questions.
What are three ingredients you always have in your kitchen?
“Oh, that’s an easy one! The first one is olive oil. But not just any oil—it has to be La Belle Excuse’s extra virgin olive oil, green or black. I have to stop myself from drinking it straight from the bottle!
Lemon and white balsamic vinegar is another essential. It’s my discovery of the year. I use it in salads, and every time, people ask me what’s in the dressing. It’s simply wonderful. I also always have plenty of vegetables, which I mostly eat raw.”
Do you have a favourite Greek dish?
“Feta salad is a staple in our house. My daughter is absolutely obsessed with feta. She puts it in everything—omelets, egg bites, salads. She could bite into a block of feta like it’s an apple. So yes, Greek salad with tomatoes, cucumber and of course, feta—it’s a daily must-have at home.”
Which La Belle Excuse product is your favourite and why?
“Well, olive oil will always be my greatest ally. But my ultimate discovery is lemon balsamic vinegar.
I used to stick to lemon and olive oil for my salads, but now it’s all about lemon, vinegar and olive oil. Add a pinch of salt, and you’ve got a winning combination.
I also need to mention mountain oregano dried on stem. Honestly, just the act of grabbing the bundle, crushing it in my hand and watching the flakes fall… It’s almost a zen experience. It’s like I’m creating a piece of art right in my kitchen. And I’m not even joking!”
If you had to eat the same dish for the rest of your life, what would it be?
“Salad. Packed with crunchy vegetables, good protein (preferably fish), served on lettuce from the most luscious gardens. Eating fresh food makes me truly happy.”
What is your favourite type of cuisine and why?
“I’m really passionate about combining great ingredients. For me, it’s like creating art, which is why I love Chilian cuisine. Simple techniques and fresh ingredients—it’s like when a puzzle fits together perfectly.
Freshness is what I prefer. I’m not a fan of stews or slow cooking. Except for Jeanne Bertrand’s delicious pot roast—that’s worth making an exception.”
Who is the toughest critic in your circle?
“My daughter, without a doubt. She knows exactly what she likes and dislikes. It’s almost as if she has an internal radar for ingredients.
My son, on the other hand, is happy with anything on his plate. He eats with such enthusiasm that it would make any food critic blush. Together, they’re an exceptional team in the kitchen. They both love to cook, and they’re very good at it.”
If you had to take a gourmet trip, where would you go?
“I once had a memorable trip to Stockholm for my 40th birthday. We dined at a restaurant with over 50 courses! Some were just a single bite, but each bite was like culinary poetry. I even got my own personal cake, the Alex Cake.
Since then, whenever I travel, I like to embark on a gourmet adventure: drinks and appetizers at one place, the starter course somewhere else, the main course at another, and dessert at yet another—you get the idea. It’s like a marathon of flavours.”
Picture source : www.instagram.com/diaz_alex/
What spice do you think is underestimated?
“I’d say it’s not so much underappreciated as underused—like za'atar (link only available in French) or sumac (link only available in French). I don’t let them sit idle in my pantry. I bring them to life in flavourful recipes, and they add incredible depth to any dish.
Honestly, spices should be used without restraint because for us, eating is all about adding flavours!”
This beloved Quebec host reminded us that cooking is all about simplicity. With fresh, quality ingredients, you can create delicious dishes without overcomplicating things.
So, why not return to the basics?
Sometimes, simplicity can bring the greatest satisfaction.
For more articles to discover new ways of cooking, check out our Blog section.
For recipe ideas, check out our Recipe section.
Want to try our products? Here are a few ideas you might like:
