Corn Custard Pudding

3 eggs 3
375 ml corn kernels 1 1/2 cup
250 ml light cream 1 cup
250 ml swiss cheese, shredded 1 cup
125 ml green onion, chopped 1/2 cup
50 ml sweet red oeooer, chopped 1/4 cup
50 ml all purpose flour 1/4 cup
5 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
125 ml dry bread crumbs 1/2 cup
25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs. Stir in corn, cream, cheese, onion and red pepper. Whisk in flour, salt and pepper. Pour into lightly greased 6 cup (1.5 L) casserole dish.

In a small bowl; toss bread crumbs with butter. Sprinkle over corn mixture.

Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish. Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean.

Serves 4
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Potato and Mushroom Strudel

15 ml butter 1 tbsp
1 onion, sliced 1
1 clove garlic, minced 1
250 ml mushrooms, sliced 1 cup
575 ml potatoes, diced 2 1/3 cup
15 ml fresh thyme, chopped 1 tbsp
30 ml water 2 tbsp
50 ml parmesan cheese, grated 1/4 cup
1 green onion, chopped 1
- salt & pepper to taste -
4 sheets phyllo pastry 4
50 ml butter, melted 1/4 cup

In a large skillet; melt butter over medium heat. Cook onion, garlic and mushrooms, stirring often, for 5 minutes or until liquid is absorbed.

Stir in potatoes and 2 teaspoons (10 ml) thyme. Add water, cover and cook for 8 to 10 minutes or until potatoes are tender. Remove from heat. Stir in parmesan cheese, green onion, salt and pepper. Let cool.

Place one sheet of phyllo on work surface while keeping others covered in damp towel. Brush sheet lightly with butter. Layer remaining phyllo on top, brushing each sheet with butter.

Spoon potato mixture over phyllo, leaving 2 inch (5 cm) border along one long side and 1 inch (2.5 cm) border at each short end. Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling. Place, seam side down, on lightly greased baking sheet. Brush with butter.

Bake in preheated 400 F (200 C) oven for 18 to 20 minutes or until golden crisp. Let stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonaly with serrated knife.

Serves 4
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White Pasta

10 ml olive oil 2 tsp
500 ml mushrooms, sliced 2 cup
3 garlic cloves, minced 3
125 ml milk 1/2 cup
75 ml cottage cheese 1/3 cup
40 ml basil leaves 3 tbsp
40 ml parsley leaves 3 tbsp
30 ml all purpose flour 2 tbsp
5 ml dried oregano 1 tsp
50 ml parmesan cheese, grated 1/4 cup
30 ml asiago cheese, grated 2 tbsp
1 L fusilli 4 cup
225 g green beans, trimmed & cut into large pieces 1/2 lb

In a large skillet; heat oil. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms release their liquid.

In a blender; puree milk, cottage cheese, basil, parsley, flour and oregano. Add to mushroom mixture. Stir in parmesan and asiago cheese. Cook, stirring, about 2 minutes, or until heated through.

Meanwhile, cook pasta according to package directions adding the green beans during the last 4 minutes of cooking. Drain and transfer to large bowl. Top with mushroom sauce and toss to coat.

Serves 4
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Rice and Zucchini Quiche

375 ml cooked brown rice 1 1/2 cup
1 1/2 medium zucchini, shredded & drained 1 1/2
30 ml canned green chiles, chopped 2 tbsp
250 ml cheddar cheese, shredded 1 cup
2 eggs 2
3 egg whites 3
1 ml pepper 1/4 tsp

With moistened hands, press rice evenly into bottom and up sides of lightly greased 9 inch (23 cm) pie plate. Top evenly with zucchini and chiles.

In a medium bowl; combine 1/2 cup (125 ml) cheese, milk, eggs, egg whites and pepper. Pour over zucchini mixture. Sprinkle evenly with remaining cheese. Bake in preheated 375 F (190 C) oven for 45 minutes or until golden brown. Let stand 5 minutes before cutting.

Serves 6
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Hot Shrimp Dip

150 ml ricotta cheese 2/3 cup
50 ml cream cheese 1/4 cup
225 g shrimp, peeled, cooked & diced 1/2 lb
1 tomato, chopped 1
1 onion, chopped 1
50 ml canned green chiles, drained & chopped 1/4 cup
2` garlic cloves, minced 2
1 ml salt 1/4 tsp


In a large skillet; melt ricotta and cream cheeses over low heat. Add shrimp, tomato, onion, chiles, garlic and salt. Cook, stirring as needed, for 4 to 5 minutes or until heated through. Transfer to serving bowl. Serve with small pieces or toast or crackers.

Serves 8
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Best Overnight Salad

50 ml olive oil 1/4 cup
15 ml lemon juice 1 tbsp
1 clove garlic, crushed 1
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
1 english cucumber, cut into bite size chunks 1
16 cherry tomatoes, halved 16
1 fennel bulb, diced 1
125 ml red onion, finely diced 1/2 cup
1/2 red pepper, diced 1/2
50 ml fresh mint, chopped 1/4 cup
50 ml parsley, chopped 1/4 cup
125 ml feta cheese, crumbled 1/2 CUP

In a small bowl; whisk together oil, lemon juice, garlic, salt and pepper.

In a large bowl; combine vegetables and herbs. Toss with dressing. Add cheese and mix well. Refrigerate overnight and serve.

Serves 4
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Asparagus Risotto

16 asparagus stalks, trimmed & cut into large pieces 16
250 ml shelled peas 1 cup
30 ml oil 2 tbsp
1 onion, diced 1
1 fennel bulb, diced 1
250 ml arborio rice 1 cup
750 ml chicken stock 3 cup
15 ml lemon zest 1 tbsp
250 ml parmesan cheese, grated 1 cup
- salt & pepper to taste -

Steam asparagus and peas for 3 minutes or until tender. Rinse under cool water to stop the cooking process.

In a large skillet; heat oil. Add onion and fennel. Cook for about 5 minutes or until softened. Add rice and stir until coated in oil. Add chicken stock 1/2 cup (125 ml) at a time, stirring frequently. As rice absorbs stock, add more, stirring often to prevent rice from sticking. Reserve 1/4 cup (50 ml) to add at the end. The rice should be firm and fully cooked after about 25 minutes.

During the last 5 minutes of cooking; add vegetables and lemon zest. Stir gently. Remove from heat and add the last of the stock, cheese, salt and pepper. Stir until cheese melts.

Serves 4
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Spinach and Tomato Frittata

225 g mushrooms, sliced 1/2 lb
30 ml oil 2 tbsp
250 ml fresh baby spinach, stems removed 1 cup
250 ml feta cheese, crumbled 1 cup
1 tomato, diced 1
75 ml fresh basil, chopped 1/3 cup
10 eggs, beaten 10
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a large skillet; heat oil over medium heat. Add mushrooms and saute for 10 minutes. Set aside.

Add spinach and heat for 3 minutes or until wilted. Cool spinach and squeeze to drain excess liquid. Dice.

In a large bowl; combine mushrooms, spinach, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour mixture into lightly greased 8 x 8 inch (20.5 x 20.5 cm) baking dish and cook in preheated 350 F (180 C) oven for 35 to 45 minutes or until frittata is cooked through. It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6
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Caprese Salad

4 medium tomatoes, cut into thick slices 4
5 ml olive oil 1 tsp
- salt & pepper to taste -
250 ml mozzarella cheese, shredded 1 cup
50 ml fresh basil, finely chopped 1/4 cup


Arrange one tomato, overlapping in a circle, per plate. Lightly drizzle olive oil over tomatoes. Season with salt and pepper. Then sprinkle cheese over top and then basil.

Serves 4
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Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
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