The soufflés are thickened with a cooked mixture of butter, flour, and milk called a panade, which adds body and richness. Egg yolks are whisked into the panade to form the soufflé base, and then beaten egg whites are folded in to create the soufflé batter.

Ingredients

* 4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
* 1/2 cup sugar, plus additional for coating ramekins
* 1/2 cup all-purpose flour
* 2 tablespoons Grand Marnier
* 2 tablespoons simple syrup
* 16 small amaretti cookies
* 1 1/4 cups whole milk
* 1/2 vanilla bean
* 4 large egg yolks
* 5 large egg whites
* 1/2 cup sugar

* Accompaniments: Confectioners’ sugar, crème anglaise

* Special equipment: 6 (8-ounce) ramekins, large baking pan

* 2 cups sweetened whipped cream

* 1 cup Raspberry Sauce (recipe below)

Put all of the ingredients except for the eggs in a heavy saucepan and place on low heat. Heat and stir until everything has melted and is completely blended, then remove from heat.

Beat the eggs in a mixer (a hand mixer works great) until they are light colored and thick (about 3 minutes). Mixing all the while pour in the chocolate mixture in a thin steady stream. Continue mixing just until all is blended.

Pour the batter in a greased 9 or 10 inch cake pan and bake at 350 degrees F for 50 to 55 minutes, or until a toothpick comes out clean when you poke it in the center.

Cool to room temperature and remove from pan, either by releasing the spring form or turning the pan over on a plate. Cover with plastic wrap and refrigerate for three hours or longer.

To serve, spoon several tablespoons of raspberry sauce onto each plate, and then place slices of cake on the sauce. Top with whipped cream and a raspberry if you are lucky enough to have some extras.

For the filling:
1) Cut the acorn squash into thin slices. In a medium skillet over medium heat, add 30g butter and 2 tbsp olive oil. Add the sliced squash and 60ml water, cook until the squash is soft and cooked through, about 10 mins. Sprinkle with the salt and pepper. Add the double cream to the pan halfway through, about 5 mins into the process.

2) Remove the squash from the pan and set aside in a bowl to cool. Once the squash has cooled, toss together with the cheese.

3) Melt 15g butter and 1 tbsp olive oil in the pan. Add the sliced onion and sugar and cook over low heat about 30 mins, until the onion has browned and caramelized. After the onion has cooked, divide the mixture into 6 equal portions and let cool.

4) Preheat the oven to 190C/Gas 5.

5) Remove the dough from the refrigerator and allow it to come to room temperature for about 10 mins. Cut the dough into 6 equal portions. Take each portion and roll it out into a small circle, about 7.5cm in diameter. The dough does not have to be rolled out perfectly evenly - galette is a rustic, free-form tart.

6) In the centre of each galette, place a portion of the cooled caramelised onion and squash mixture. Create an edge to the galette by folding the edges of the pastry up towards the center and pressing down gently. Don’t cover the filling with the pastry.

7) Place the pastries onto a baking sheet lined with parchment paper. Bake for 25 mins until the crust is lightly browned. Drizzle a little extra virgin olive oil and salt over each galette.

Serve slightly warm with mixed greens.

Ingredients

1 (3 1/2 ounce) box instant lemon pudding (recommended Jell-O brand)
* 2 cups milk, cold
* 1/2 pint blueberries, fresh (about 6-ounces)
* 4 tablespoons sugar

Directions

1 Whisk together the cold milk and pudding mix for 2 minutes in a medium mixing bowl. Place in refrigerator for 5 minutes.
2 Set aside 12 blueberries for garnish.
3 Fold remaining berries into the pudding.
4 Divide pudding into 4 portions(8-ounce heat-proof ramekins preferred).
5 Refrigerate desserts until ready to serve.
6 Sprinkle the top of each dessert with 1 tablespoon of sugar.
7 Place ramekins on a cookie sheet and put under broiler for 2 to 3 minutes or until sugar has caramelized or use a culinary torch. (Hint: rotate sheet pan under broiler so that sugar caramelizes evenly).
8 Garnish each brulee with the remaining blueberries.
9 Enjoy! ;).

Ingredients

Beet salad:

* 2 tablespoons Sherry wine vinegar
* 2 teaspoons Dijon mustard
* 5 tablespoons safflower oil
* 3 large raw beets, peeled, coarsely grated

Cabbage salad:

* 1/4 cup distilled white vinegar
* 1 tablespoon soy sauce
* 1 tablespoon sugar
* 5 tablespoons safflower oil
* 6 cups very thinly sliced green cabbage
* 2 tablespoons chopped fresh mint

Ingredients:

1 package of Rice Noodles
1 head of fresh broccoli – sliced
½ red onion – sliced
1 pint of button mushrooms – halved
5 cloves of garlic – crushed and chopped
1 cup of baby carrots – sliced
1 pint of grape tomatoes – halved

Asian Sauce:

¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tsp chili garlic sauce

Preheat Oven 350 degrees:

Combine all of the vegetables in a baking dish. In a small bowl combine all of the ingredients for the sauce and mix. Pour this sauce over the vegetables and bake for about 35-40 minutes.

Prepare the Rice Noodles and mix in the vegetables. You may like some more of the sauce so feel free to mix some more up!

This is wallet friendly and very authentic in taste.

Enjoy with Lots of Love,

Catherine

Adapted from: bon appetite

Ingredients:

½ cup mayonnaise
½ cup sour cream
Zest of one lime
Juice of one lime
1 jalapeño pepper – seeded, minced
2 garlic cloves – crushed and chopped
½ cup fresh cilantro – chopped
1 small – medium head green cabbage – thinly sliced
½ red onion – thinly sliced

Whisk mayonnaise, sour cream, lime juice, zest,

jalapeño pepper and garlic in large bow. Stir in cilantro.

Add cabbage and red onions: Toss, cover and chill for at least one hour before serving.

This is a unique way to serve up coleslaw.

Enjoy with Lots and Lots of Love,

Catherine

One all-time favorite breakfast menu I love is eating fruits along with Banana bread and cottage cheese. One thing great about Banana bread is that it contains fiber and that’s what we all need to start a day. Why not have banana bread for breakfast. Baking Banana Bread is so easy even your teen-aged kids can do it. This was the first recipe my daughter baked. Try it

Ingredients:

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 cup butter

2 2/3 cups sugar

4 eggs

1 cup milk

1 tsp. vinegar

1 tsp. vanilla

2 cups mashed bananas (lacatan variety- You can even use super-riped bananas)

1. Cream butter with sugar, add eggs until well blended.

2. Add in the flour mixture alternately with the milk mixture, starting and end with the dry ingredients,

3. Add in the 2 cups mashed bananas before the last dry ingredients.

4. Bake in two lined loaf pans at 350F for 50 minutes.

Ingredients:

Watermelon Bananas Apples Oranges Grapes Kiwis And any other fruit you like! Feta Cheese – crumbled Fresh Basil - chopped

Cut up the fruit and crumble the feta cheese on top and add the fresh basil.

You have just created a beautiful and gourmet fruit salad!

Lots of Love,

Catherine

Adapted from bon appetite:

Salad Ingredients:

About 6-7 slices of bacon
1 head of romaine lettuce – torn
Cherry tomatoes
Cucumber
Radishes
Red Onion – sliced thin
Baby Carrots – sliced thin

Combine all of the ingredients for the salad and mix well.

Dressing:

1 clove garlic
3 tablespoons mayonnaise
1 ½ tablespoons of vinegar
1 tablespoon of bacon drippings

Heat bacon drippings in frying pan over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30-40 seconds.

Pour over salad and sprinkle bacon over. Serve immediately.

You have just created a delightful summertime meal!

Lots and Lots of Love,

Catherine