Thaw out the short crust pastry and line a baking dish ( ca. 10 x 16 inch / 25 x 40 cm) or large quiche flan. Prick the bottom with a fork and bake blind for 10 minutes at 400° F (200° C).

Chop the onions and in a heavy skillet over medium heat sauté them in the olive oil until they are soft but now brown. Add the chili pepper and frozen spinach, cover and simmer gently until the spinach is thawed. Cut the salmon into bite size pieces and place them on the bottom of the flan. Beat the egg, yogurt, light cream, and Philadelphia cheese until smooth. Fold in the spinach mixture and grated cheese. Season with salt and freshly ground black pepper and pour the mixture over the salmon. Bake in the oven at 350° F (180° C) for 45 minutes or until the quiche is set. Let the quiche rest for 10-15 minutes before serving. Server with crusted French bread and sliced tomatoes.

Pour boiling water on rhubarb in large mixing bowl. Grease and flour 13x9x2-inch ( 32x22x5 cm) cake form/pan. Beat rhubarb and remaining ingredients on low speed for 1 minute and then beat at medium speed for 2 minutes. Pour batter into cake pan.Optional: Mix ½ Cup (1 dl) of brown sugar mixed with ½ Cup (1 dl) of grated coconut. Sprinkle over the top of the cake and bake. Bake at 350° F (180° C) 45 to 50 minutes; cool and serve. 

Note: You can mix ½ tsp baking powder into the cut rhubarb and then pour the water over the rhubarb, in which case decrease the baking soda above to 1 tsp baking powder when mixing with the other ingredients.

Preheat the oven to 350°F (150° C) Line paper muffin cases in a 12-mould muffin tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Make a well in the center of the dry ingredients, add the beetroot mixture and lightly mix.

Divide this mixture over the 12 muffin cases. Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve.

Cut each chicken breast into 3-4 pieces. Place them in a bowl. Mix the thyme, freshly ground black pepper lemon juice and olive oil and pour over the chicken pieces. Cover the chicken and let the meat marinate for 1 - 2 hours. Turn the chicken now and again.

Meantime make the sauce by placing the rocket salad, garlic, fresh or dried basil and parsley, Dijon mustard, lemon juice and tomato and until smooth. Season with salt, freshly ground black pepper and a dash of sugar. Set aside to let the flavors blend.

Heat a heavy skillet over medium heat and cook the chicken pieces for about 5-10 minutes or until done. Season the chicken with salt and freshly ground black pepper and serve immediately with the cold, green sauce. Good with rice, small potatoes and a salad.

Cook the pasta according to the directions on the package. 

Cut the turkey into small cubes or in strips. Wash and remove seeds from the capsicum and dice. Remove seeds from the chili pepper and mince or use a dash of chili pepper. Mince the 2 cloves of garlic. Trim and dice the aubergine. Grate the Grano Padano cheese.

In a wok or heavy skillet, use a little olive oil and brown the turkey and push to the side.
Sauté the chili, garlic and aubergine in a little olive oil until soft. Add the chopped tomatoes and stir through the turkey and vegetables; simmer for 5 minutes. Add the cooked penne pasta, season with salt and pepper and heat through. Serve immediately garnished with a generous helping of grated Grano Padano and fresh basil leaves.

*whole-wheat pasta is excellent in this recipe.

Preheat oven to 200° C (400° F)Zest the three oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces about 1 cm (½ inch) thickness. 

Break the dark chocolate into pieces and place in a double boiler to melt the chocolate over simmering water. When the chocolate is melted, add the butter and let it melt, stirring with a spatula now and again.

Sift the flour into a separate bowl and add the almonds and the sugar. Whisk the eggs, egg yolk and milk together and add to the dry ingredients. Whisk until smooth. Add the melted chocolate and butter and stir gently until well mixed. Butter a 20 cm (8 inch) metal tin or earthenware dish and pour the batter into the dish. Take the broken pieces of white chocolate and stick them into the clafoutis batter. Place the clafoutis in the oven and bake for 16-20 minutes. The clafoutis will rise and should be firm around the edges and on top, but soft in the middle. If should not be completely firm.

While the clafoutis is in the oven, squeeze the juice from the remaining two oranges and set aside. Put the sugar (2 oz / 60 g) in a small saucepan and over low heat, melt the sugar until it is a soft light brown. Add the orange juice and stir until the sugar and the orange juice are melted together and smooth. (The sugar may solidify when you add the orange juice, but will dissolve into the orange juice when you simmer it gently.) Arrange the three sliced oranges on a plate, pour the caramel over the slices and serve with the chocolate clafoutis and crème fraiche.

Cook the pasta according to the directions on the package. 

Cut the turkey into small cubes or in strips. Wash and remove seeds from the capsicum and dice. Remove seeds from the chili pepper and mince or use a dash of chili pepper. Mince the 2 cloves of garlic. Trim and dice the aubergine. Grate the Grano Padano cheese.

In a wok or heavy skillet, use a little olive oil and brown the turkey and push to the side.
Sauté the chili, garlic and aubergine in a little olive oil until soft. Add the chopped tomatoes and stir through the turkey and vegetables; simmer for 5 minutes. Add the cooked penne pasta, season with salt and pepper and heat through. Serve immediately garnished with a generous helping of grated Grano Padano and fresh basil leaves.

*whole-wheat pasta is excellent in this recipe.

Mix all of the ingredients in a bowl and place on an oiled sheet pan. Form a uniform rectangle 1 ½ - 1 ¾ inches in height. Place into a 350 degree oven. I remove it when the internal temperature has reached 140 degrees which is medium. Heat the remaining beef stock to a simmer and drizzle over slices of the meatloaf. This is one of the few times I would ever recommend this but if you don’t have homemade beef stock I sometimes use a can of Franco American or Campbell’s au jus. (I can hear my fellow chefs gasping in horror). The proportion of meat to breadcrumbs in this recipe will produce a meatier meatloaf. The eggs and olive oil provide richness and moisture. The stock adds flavor and moisture. Should you choose to cook your meat in excess of 140 remember, the more you cook it the drier it will be. You’ll still have meaty and rich, but not as moist. 

Pulse the sunflower seeds in a food processor until well ground.
Add the lentils, zucchini, carrot, onion, sesame seeds, oil, garlic, soy sauce, water, basil, thyme, sage, and nutmeg. Process until well combined.
Using a rubber spatula, scrape the pate into a medium mixing bowl. 
Cover with plastic wrap and place in the refrigerator. Allow the flavors to marry for at least 1 hour, stir, and serve.

Preheat oven to 350° F (180° C) 

Cut the cod into large pieces of equal size. Pat them dry, sprinkle with coarse sea salt and freshly ground black pepper. Place them in a buttered casserole dish and pour the ½ Cup (1 dl) white wine and ¼ Cup (½ dl) water over the cod. Cover with foil and place in the refrigerator until ready to cook.

Break off the ends of the asparagus, where they break easily and set aside the ends. Cut the rest of the asparagus into equal lengths about 2 inches (5 cm). Trim the bans and cut them in equal lengths of about 2 inches (5 cm). Bring the chicken stock to a boil and blanche the asparagus for 1 minute, remove and set aside. Blanche the green beans in the chicken stock for one minute, remove and set aside with the asparagus.

In a Dutch oven, heat the butter, add the tomato puree and sauté. Add the chopped tomatoes and onion and sauté them for 1-2 minutes. Add the carrot slices and asparagus ends and stir in with the tomato mixture. Add the wine and bouillon, stirring until smooth, cover and simmer for 20 minutes. Strain the soup and throw out the vegetables.

Bake the fish in the oven at 350° F (180° C) for 15 minutes or until the fish is just cooked. Pour the juices from the cod into the soup, cover the cod and keep warm. Add the light cream and stir through. Add the blanched asparagus, green beans and quartered cherry tomatoes. Heat through until just to boiling. Season with salt and pepper and add a touch of brown sugar. Pour equal portions of the soup into four bowls, top the soup with the cooked cod, garnish with a sprig of thyme and serve with crusty bread or garlic bread.

Preheat oven at 225°C (430° F)

Cut the apples in half, core them then cut them in fairly thin slices. Butter the bottom of a ceramic flan dish and spread the apples over the base of the flan. 
In a small saucepan, melt the butter, add the sugar, flour and milk and cook gently until smooth; add the almonds and stir through. Top the apples with the batter. Bake in the oven at 225°C (430° F) for about 20 minutes or until the topping is golden brown and the apples are tender. Server warm plain or with whipped cream or vanilla ice cream.

Cook the spaghetti al dente while preparing the chorizo sauce. Remove the skin from the chorizo and cut into medium thick slices. Trim, wash and cut the spring onions into thin slices. In a large saucepan, heat the olive oil and lightly sauté the chorizo for 2-3 minutes over medium heat. 

Add the garlic, spring onions and the cherry tomatoes and sauté a few minutes until very hot. Season with salt and pepper. Drain the cooked spaghetti and mix with the chorizo sauce in the saucepan. Serve topped with a generous serving of grated grano padano cheese. Great with a tossed salad.

Put the haricot beans to soak overnight. Next day prepare all the vegetables, and melt the sliced onion into the oil, adding two cloves of garlic, the bacon cut into pieces*, and plenty of herbs, marjoram, thyme, basil, or whatever may be available; add the chopped tomatoes, or 1 tablespoon concentrated tomato purée; pour in the red wine, bring to a boil, then add the drained haricot beans; cover them with the vegetable or chicken stock and let them simmer steadily for 2 hours. 
When the beans are tender, add the carrots and about 15 minutes later the turnip and potatoes. Ten minutes before serving, add the celery, the cabbage cut into strips, and the pasta*. See that the soup is properly seasoned, stir in 2 Tablespoons grated Parmesan, and serve more Parmesan separately.

Notes:
*You can cook the pasta separately, thereby avoiding the starch in the soup and preventing the pasta from becoming “sloppy” when reheating.
* You can fry the bacon separately and drain on a paper towel, then add to the soup at the end if you want to avoid the fat from the bacon.

Peel and core the pears. Slice them into quarters or thinner and dip them in lemon juice. In a heavy saucepan, melt the sugar then add the butter and keep stirring until the mixture has caramelized. Add the pears and sauté them over medium heat until they are soft, but not mushy. Remove the pears and keep them covered. Combine all the ingredients for the sauce and add them to the saucepan. Simmer gently for about 10 minutes. If you don’t like the seeds from the raspberries, press the sauce through a fine sieve to remove the seeds. If you don’t mind the seeds, put the sauce through a blender until smooth. 

To serve, pour a little of the sauce on a plate, arrange the pear slices in an appealing arrangement and top with a scoop of vanilla ice cream, a dollop of whipped cream or just plain and garnish with fresh raspberries and/or strawberries and a sprig of mint.