This is a simple cheese soufflé recipe. Use half of the recipe if you use it for a topping for vegetables such as cooked cauliflower or broccoli florets. 

Preheat oven to 400° F (200° C)

Brush one large, six ovenproof flat gratin dishes (flat, not bowls) with melted butter and sprinkle with 2 Tbsp Parmesan cheese.

Beat the egg whites with a pinch of salt until very stiff, remove to a bowl and keep in the refrigerator until ready to use. Put the egg yolks in a large bowl and whisk until smooth, add the goat’s cheese and whisk again. (you can use an electric mixer). Stir in the cream and chopped thyme and season with freshly ground black pepper. Fold in half of the remaining Parmesan cheese. Fold the egg whites into the cheese mixture carefully. Divide among the six dishes and sprinkle with thyme and remaining Parmesan. Put on a baking sheet in the oven and bake for 8-10 minutes or until the soufflé has risen and is golden brown. Serve immediately.

If you use the cheese soufflé as a topping for vegetables such as cauliflower and/or broccoli, divide the vegetables into florets and steam or blanche. Place in a buttered casserole dish and top with the cheese mixture. Bake for 25-20 minutes if you use one dish. If you divide the vegetables among six gratin dishes, bake 8-10 minutes or until the soufflé has risen and is golden brown. Serve immediately.

     This is a spicy Mexican-type potato dish. The minced chili peppers and garlic give a spicy flavor, which is softened by the crème fraiche (or sour cream). If you are in a hurry, buy the refrigerated short crust pastry.

Preheat oven to 350° F (180° C).

Line a baking sheet with baking paper or wax paper. Cut the tomatoes into halves, remove seeds, brush or sprinkle with a little olive oil and place on the baking tray, cut side up. Place the unpeeled garlic and chili pepper on the tray, brush with a little more olive oil. Sprinkle tomatoes with sugar and salt and bake in the oven. Remove the garlic after 10-15 minutes. The garlic should be very soft. After 15-20 minutes remove the chili peppers (the skin on the peppers should blister and begin to turn black). Let the chili peppers cool, then remove the skin and seeds and mince the peppers. Peel the garlic and mash it with the chili peppers. Remove tomatoes and peel the skin off. Mash the tomatoes with a fork and season with salt and pepper. Mix the tomatoes, chili pepper and garlic together.

Sift the flour and salt into a bowl. Cut the cold butter into smaller pieces and with a pastry cutter or the tips of your fingers, mix the butter and flour, add the parmesan cheese and minced chili peppers. Add enough ice water so that you can mix the dough and form it into a ball. Roll the dough out on a floured surface and place into a flan dish. (about 10 inches (25 cm) in diameter. Let the dough rest in the refrigerator for 30 minutes. Preheat oven to 400° F (200° C). Prick the bottom and sides of the pastry with a fork, place on the middle rack in the oven and bake blind.* Bake for about 15 minutes or until the pastry is a light golden brown. Remove the pastry from the oven, remove the wax paper and beans 

Increase the oven temperature to 425° F (200° C). Spread the tomato mixture over the base of the flan. Cut the boiled potatoes into thin slices and cover the tomato mixture in a circular, fan shape. Beat the crème fraiche with a fork, add a little milk to thin it if necessary and spread over the top of the potatoes. Top with freshly grated black pepper and paprika. Bake in the middle of the oven for 10-15 minutes or until the top is golden brown and the potatoes are hot.

*Cut a round circle from wax paper to fit into the bottom of the flan dish, cover with dried beans and bake in the oven. You can save the beans in a plastic bag and use them another time.

     The pasta in this omelet makes this a filling but not heavy meal. You can use freshly cooked pasta or leftover pasta. Serve with a tossed salad if serving for lunch or simple dinner.

Cook the pasta according to the directions on the package, drain and set aside to cool.
In a heavy skillet, heat a little butter (or olive oil) and sauté the onion and red bell (capsicum) pepper. Add the penne pasta and sauté until lightly browned. Add the chopped herbs and season with paprika, salt and pepper. 

Beat the eggs and milk or cream, add the grated cheese and pour over the vegetables in the skillet. Cover with a lid and let the omelet cook. Cover the top with the sliced tomatoes and place under the grill in the oven for 3-4 minutes to lightly brown the top. Garnish with freshly chopped parsley and serve with toast, dinner rolls or other good bread. 

* If you add 3 oz pasta, you get a firmer, more filling omelet.

     This dish can be served as a vegetarian dish or as a side dish to a beef roast, grilled steaks or chicken. Serve this with another vegetable or salad and you can skip the potatoes, pasta or rice.

Wash and trim the mushrooms. Cut them into quarters or chop them roughly. Peel and mince the onion. Cut the crust from the bread and crumble the bread into very small pieces. 

In a wok, roast the mushrooms over medium heat until most of the moisture has disappeared from the mushrooms. Add the minced onion and olive oil and simmer over low heat for about 5 minutes, stirring occasionally. Add the self rising flour, mix through and set aside.

In a small saucepan bring the milk and cream to a boil. Remove. Separate the eggs and beat the egg yolk until smooth. Add to the cream and stir until smooth. Stir in the crumbled bread. Beat the egg whites until firm and fold into the mushroom mixture. Season with oregano, salt and pepper. Pour the mixture into a buttered casserole dish and bake 30-45 minutes at 400° F (200° C) or until set. 

     This is a nice break from meat dishes. The tomato relish served with this dish is a nice
additional to the other vegetables. You can omit the prosciutto or parma ham for a true vegetable dish.

Cook the potatoes in salt water until done but firm. Cool the potatoes then cut them in slices. 

Chop the red onions, garlic and bell peppers (capsicum) and sauté in a little olive oil for a few minutes. Beat the egg and milk together and season with nutmeg, salt and pepper.
Pour the mixture over the vegetables, the shave some parmesan cheese over the top.

Place the skillet with the tortilla mixture in the oven at 400° F (200° F) for 15 minutes. Reduce heat. Place the Prosciutto or Parma ham on a baking tray and place in the oven on the second grate from the top in the oven and bake at 350° F (180° C) for 5-10 minutes or until the ham is crisp.

Cut the tomatoes cubes and sauté in a little olive oil together with a little chili pepper and bell peppers (capsicum). Add sugar and apple cider vinegar. Let the relish simmer a few minutes then season with salt and pepper. Rinse the lettuce, tear into smaller pieces and toss in lemon and oil mixture. 

Serve the tortilla in slices, and garnish with crisp Parma ham (prosciutto), salad and relish. Italian or French bread is also good with this dish.

Chef, Richard Lipton

    An easy but tasty cheese dish. The kirsch in this recipe gives the fondue a more piquant flavor. Great for an evening with friends this fall.

Rub the inside of a heavy saucepan with the garlic, add the wine, and heat it over medium-low heat until it is hot. Add the cheese by handfuls, stirring continuously. Cook the mixture, stirring often, until smooth, keeping the heat just below simmering. In a small bowl, stir together the kirsch and cornstarch. Mix well and then add to the cheese mixture adding pepper to taste. Stirring often, heat just under boiling for 2 minutes. Transfer to fondue pot over low flame. Add more kirsch if too thick and serve with cubed French bread or meat of choice. Serves 4 

     This is a simple pizza recipe with the main emphasis on the fresh, tasty chanterelle mushrooms.

Dissolve the yeast in the warm water. Add the salt, olive oil and flour. Mix the dough and knead a few times; divide into four equal portions and set aside to rise. Let the dough double in size, then roll out on a piece of baking paper.

Preheat oven with a baking tray in it to 450° F (230° C). Clean the mushrooms by rinsing under running cold water and pat dry. Cut the largest mushrooms in half. Heat the olive oil in a skillet and sauté the garlic for about 1 minute. Add the mushrooms and sauté them for about 1 minute. Season with salt and pepper. Add the parsley. Divide the mushrooms mixture equally among the four pizzas. Remove the hot baking trays from the oven and lift the pizzas onto the baking tray. Bake for 15-20 minutes. During the last 8 minutes, top with mozzarella cheese. 

Beat the eggs and cream and add a little salt and pepper. In a heavy skillet, heat a little olive oil and pour the egg mixture into the pan. Let the egg mixture cook over medium heat, stirring occasionally until the mixture has set. Place the tomato mixture on half of the omelet, top with grated cheese and fold the other half over the filling. Serve immediately.