6 servings

20 g sponge cake
20 ml Grand Marnier

Butter & cake flour for the souffle molds

40 g butter
40 g cake flour
200 ml milk
Juice and zest from 1 orange
Pinch of salt
75 g egg yolk
100 g egg whites
55g cane sugar

Directions:

1. Cut sponge cake into small cubes and soak in the Grand Marnier.
2. Butter and then flour the souffle molds.
3. Melt the butter and then add the cake flour, stir into a roux then remove from heat
and let cool.
4. Combine the milk with the orange juice, zest and salt in a sauce pan and bring to a
boil. Remove from heat.
5. Stir the milk in with the roux and whisk until smooth.
6. Place back on the heat and stir until the mixture is a smooth paste.
7. Let cool slightly and gradually whisk in egg yolks.
8. Whip egg whites, add sugar. (Whip until the whites make stiff peaks.)
9. Stir a small amount of whipped egg whites into the batter, then carefully fold in the
rest of the egg whites.
10. Pour a small amount of batter into souffle molds, and sprinkle the Grand Marnier
soaked sponge cake into the molds. Pour the remaining batter over sponge cake.
11. Place souffle molds into a water bath (water should be about 3/4 up the mold) and
heat on the stove.
12. Bake at 400 F (without the water bath). Cook time is appox 20 min. Check doneness
with a clean paring knife.

Garnish with whipped cream and fresh fruit of your choice. Most importantly, enjoy!

Ingredients

• 1065 ml pitted, chopped plums
• 120 ml water
• 1500 g white sugar
• 3 g butter (optional)
• 49.6 g powdered fruit pectin
• 8 half-pint canning jars with lids and rings

Directions

1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Enjoy on English muffins, crumpets, the list goes on….

Here’s a healthy and delicious chicken pasta recipe for the kids.

Serves 4

2 Grilled Chicken Breasts
4 cups “Rainbow” Bowtie or Corkscrew Pasta (cooked)
¼ cup Broccoli
¼ cup Carrots
¼ cup Yellow Pepper
¼ cup Cherry Tomatoes
Parmesan to taste
Salt & Pepper to taste

Personalize the salad by adding your child’s favourite dressing to the salad whether it’s Caesar, Italian, Ranch or Sun-dried Tomato.  Well you get the idea…

Served hot or cold in a lunch box

Another delicious dish courtesy of Simply Elegant.

Serves 4

Ingredients:

pork tenderloin trimmed 1 lb
granny smith apple 4 each
salt and pepper (seasoning)
all purpose flour (dusting)
canola oil 1.5 oz
unsalted butter 1 oz
brown sugar 1 oz
dry white wine 3 oz
dried cranberries 1 oz
lemon, juice and zest 1 each
Calvados 1 oz

Method:

Cut pork tenderloin into 8 equal pieces. Peel and core apples and cut into even-sized
wedges. Season pork tenderloin with salt and pepper and dust with flour. Saute golden brown on both sides in canola oil. Keep meat warm. Combine butter and brown sugar into pan used for cooking the pork. Heat for approximately 5 minutes. Add white wine, apples, dried cranberries, juice of one lemon and its zest. Bring to a boil, cover, and stew briefly. Add Calvados. Put apples on plate in a circular fashion, serve pork medallions on top.

Enjoy!!

Stuffed Pork Rib Roast (with wild mushrooms and mission fig and a port mushroom glaze)

This sumptuous and simply fabulous pork recipe will not only look great on your elegantly dressed dining room table but the taste is out of this world.

Serves 4 people

Ingredients:

2lb pork rib roast
1 cup dried assorted wild mushrooms
2 cups boiling water
1 large shallot minced
1 cup diced dried mission fig
1 tbsp chopped fresh sage
salt and pepper to taste
1 tsp minced garlic
1 tsp sweet paprika
2 cups tawny port
2 tsp olive oil

Method:

Hydrate dried wild mushrooms in boiling water for approximately 15 minutes. Afterwards strain reserving all the liquids. Add together mushrooms, diced fig and sage. In a sauté pan add olive oil and sweat shallots, garlic and paprika until translucent. Add this to mushroom farce and mix well. With a boning knife make a horizontal slit into one end of the pork rib roast without cutting the sides. If you cannot get all the way through, go half way and then turn to the other end and repeat. Take the mushroom fig farce and gently fill cavity of pork rib roast. Season with salt and pepper. Preheat oven to 350 degrees F. Roast pork rib roast until internal temperature reaches 140 degrees F. While roast is in the oven in a sauce pan add reserved mushroom liquid and port and reduce over moderate heat. When roast has reached 140 degrees F, allow to rest for 10 minutes before slicing. Cut in between each bone and plate. With a spoon add a small amount of port mushroom glaze.

Enjoy!!

Talk about a healthy fish dish that’s delish. Rainbow trout is low in fat and calories and is also a good source of many important nutrients. A 3-ounce serving of cooked rainbow trout contains 22 grams of protein and only 130 calories, 4 grams of fat, 1 gram of saturated fat, and 30 milligrams of sodium.

This recipe is easy to prepare and taste fantastic.

 1. One Rainbow Trout with Head on for each person you want to serve.
2. Several Lemons cut into slices
3. Rosemary Sprigs
4. Salt and Black Pepper to taste

Sprinkle each trout inside and out with salt and black pepper.

Line it with rosemary and several slices of lemon. Squeeze lemon all over the rainbow trout.

Tightly seal each rainbow trout inside a tin foil package.

Bake at 400 degrees for 45 minutes. Turn tin foil packages over at approximately 20 minutes to cook evenly.

Serve with saffron yellow rice and asparagus.

Enjoy!

Serves 4 people

Ingredients:

5 lbs upper part of wing
1/4 cup vegetable oil 

Jerk Spice:

4 tsp ground all spice
1 tsp salt
½ tsp white sugar
½ tsp garlic powder
1 scotch bonnet (seeds and membranes removed)
1/4 tsp ground cloves
5 tsp dried thyme
1 tsp ground cinnamon

Mango Salsa:

2 ripe mango peeled and seeded
2 green onions sliced thin
1 pinch cayenne pepper
2 tsp chopped fresh cilantro
1 tsp fresh lime juice

Method:

Preheat BBQ to moderate heat. Score smaller part of wing around the bone with a knife and pull meat downwards. Coat wings in vegetable oil. For the jerk spice; add all dry spices into a dry frying pan and toast over moderate heat for approximately 1 minute to release the essential oils.

Blend all ingredients in a food processor until smooth. Coat oil dipped chicken into jerk spice and place on BBQ. Turn frequently until done. For the mango salsa; dice mango into small chunks. Add the remaining ingredients and fold gently.

Enjoy!!

This light and delicious summer meal serves 6.

Ingredients for Chicken:

6 x 5oz boneless skinless chicken breasts
juice and zest of 1 lemon
juice and zest of 1 lime
juice and zest of 1 orange
1/4 cup extra virgin olive oil
salt and pepper to taste

Ingredients for Minted Fruit Salsa:

1/8 cup small diced mango fresh
1/8 cup small diced pineapple fresh
10 strawberries small diced
1/8 cup small diced honey dew melon
1/8 cup small diced cantaloupe melon
1/8 cup fresh blue berries
1/8 cup chiffonade fresh mint

Method:

Place all ingredients for chicken into a zip lock bag and refrigerate for 4 hours.

Incorporate all ingredients for salsa gently and refrigerate. Preheat BBQ to medium high heat.

Remove chicken from marinade and grill till done. Discard marinade. Top with minted fruit salsa.

Enjoy!

This mouth-watering steak dish is guaranteed to please the taste buds. 

Serves 4 people

Ingredients:

4 x8 oz striploin steaks cleaned and trimmed
2x red onion slices 1/4″ thick slices left in tack
4x portobelo mushrooms ribs removed
4x Roma tomatoes sliced 1/4″ thick
8x thin slices provolone cheese salt and pepper to taste extra virgin olive oil

Method:

Preheat BBQ to high heat. Season steaks with salt and pepper. Drizzle red onion slices, portobelo mushrooms and Roma tomatoes with olive oil and season with salt and pepper. Grill onions, mushrooms, and tomatoes then set aside. Grill steaks a little less than desired. Example if you would like medium rare, cook to rare. Layer in this order on steaks, tomato, onion, mushroom then provolone cheese. Place steaks on a warm part of grill for a few minutes just to allow cheese to melt slightly.

Enjoy!!

A classic lamb recipe that’s guaranteed to please. Remember, when roasting lamb, it’s important not to over-cook it. Lamb has a delicious flavor and is naturally tender. For best results make sure it’s still a little pink inside.

1 boneless leg of lamb approximately 4 lbs

Stuffing:

Small can artichoke hearts
1/4 cup sun-dried tomatoes
1 roasted red pepper
6 pitted kalamata olives pitted and sliced in halves
4 cloves roasted garlic

Marinade:

3 tbsp plain yogurt
2 tsp ground tumeric
1 tsp ground cardamon
1 tsp fresh grated ginger
1 tsp smoked paprika
2 cloves garlic minced
salt and pepper to taste

Method:

Trim off excess fat and make diagonal slits on outside of lamb. Incorporate all ingredients for stuffing together in a bowl and then spread evenly to inside of lamb. Tie firmly together with butchers twine. Apply marinade to outside of lamb ensuring not to miss the slits. Refrigerate 1hour. Insert rotisserie spit and preheat BBQ to low heat. Roast approximately 2 hours or until temperature on an instant read thermometer reads 60 degrees C . With remaining marinade baste every 20 minutes. When finished remove lamb leg from spit and rest 10 minutes before slicing.