Asparagus Soup

Ingredients
750g Asparagus (cut into inch long bits)
125g Brie Cheese (diced)
25g Butter
1 Small Onion (thinly chopped)
1.2 Litres Vegetable Stock
Salt and Pepper
150ml Single Cream
A Few Cooked Asparagus Spears to Garnish
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Blender

The Good Bit

1. Melt the butter in the frying pan then cook the onion for 5 minutes until lightly browned (over a gentle heat as butter burns if you cook over the same temperatures as you would with oil) then add in the asparagus.
2. Add in the stock and season to taste, cover the best yu can and leave to simmer for 25 minutes, the asparagus should just be going soft.
3. Allow to cool a little the blend until you have a nice smooth soup, then add in the brie and blend again. Rinse out the frying pan then pour the soup back in, reheat and adjust the seasoning if needed (if it looks a little pale you can add green food colouring if desired)
4. Serve with French bread and a drizzle of cream.
   

Serves 6

Carrot and Coriander Pate

Ingredients
500g Carrots (sliced thinly or grated for better results)
1 Tablespoon Ground Coriander
300ml Water
175ml Fresh Orange Juice
50g Soft Cheese
30g Fresh Coriander Leaves
Salt and Pepper
French Bread or Crackers to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender

The Good Bit

1. Put the carrot, ground coriander and the liquids in a pan, cover and simmer for 40 minutes, allow to cool then give a good blending! add in the soft cheese, the fresh corainder leaves, blend again until smooth and then season to taste.
2. Chill before serving.
   

Serves 4

My Favourite Starter

Ingredients
2 Ciabatta
16 Cherry Tomatoes (halved or quartered)
125g Grated Cheddar Cheese
Handful Fresh Basil Leaves
Garlic Butter (or butter and 1 peeled garlic clove)
Balsamic Vinegar
Olive Oil

Equipment
A SHARP Knife
A Chopping Board
1 Frying Pan
1 Oven Proof Dish
1 Spatula

The Good Bit

1. Pre heat your oven to 200c 450f gas 6, cut your ciabatta in half lengthways first so you have 2 equally thick slices, then you want to cut each of these slices into 3 strips (you can do fingers here or triangles as i like to do) Get them in the oven for about 10 minutes, until they are golden brown.
2. In the frying pan, add a good splash of oil, the drop in the tomatoes and fry rapidly until they begin to brown and go soft, then add in the basil leaves for 30 seconds, stir well to get the tomatoes covered in the basil.
3. Butter your ciabatta with the garlic butter (or rub the peeled clove against the bread and then butter over the scrapings) arrange on your serving plates like spokes on a bike, arrange some of the herby tomatoes in the centre of the spokes, sprinkle over a good serving of cheese then drizzle some balsamic vinegar around the edge of the spokes to look like a wheel.
   

Serves 4

Camembert Fritters

Ingredients
1 Good Sized Camembert Cheese
Parsley Sprigs (for topping off)
Oil
Butter
25g Plain Flour
5 Tablespoons Milk (warmed but not boiling)
1 Egg
2 Tablespoons Water
1 Tablespoon Brandy
3 Tablespoons Breadcrumbs (mixed with 1 Tablespoon Flour for coating)

Equipment
3 Mixing Bowls
2 Forks
1 Sauce Pan
1 Wooden Spoon

The Good Bit

1. Take the rind off the cheese and mash it in a small mixing bowl until you have a nice smooth mixture, then melt a good knob of butter in the sauce pan and add the flour, cook for 2 minutes, stirring all the time and don't let the mixture brown, stir in the brandy and milk until you have a nice thick sauce then season to taste with pepper only, now add in the cheese (which will give it the salt required) and blend well.
2. In one of your other bowls, beat together the egg and water, now coat your hands with flour and take small amounts of the cheese mixture and roll into cocktail sausage sized pieces, then dip in the egg.
3. In the final bowl you should have your breadcrumbs and flour, once you've dipped your cheese mixture in the egg, roll it into the breadcrumbs, then deep fry (in a wok or chip pan) quickly until they are golden brown, drain on kitchen paper and serve garnished with the parsley sprigs. (I like to put a bit of dried basil in with the breadcrumbs for an extra bit of flavour, they go great served with dipping sauces like tomato, barbecue or soured cream and chive)
   

Serves 4

Cheese Soufflé

Ingredients
5 Eggs (separated so you have 4 yolks and 5 whites, use the other egg yolk in another recipe)
250ml Milk
50g Plain Flour
50g Butter (plus a little extra for greasing)
2 Tablespoons Single Cream
150g Gruyère
1/4 Teaspoon Nutmeg
Salt and Pepper

Equipment
A 1.2 Litre Soufflé Dish (greased)
A Wooden Spoon
A Balloon Whisk
A Sauce Pan
1 Mixing Bowl
1 Spatula

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Melt the butter in the saucepan then stir in the flour and cook, stirring continuously over a low heat for 2 minutes, slowly add the milk a little at a time, stirring well each time you add until you have a smooth thick sauce, now you are going to have to keep stirring this for the next 15 minutes.
2. Take the pan off the heat and stir in the cream and then add the egg yolks a little at a time before you add the gruyère and nutmeg, then season to taste, the cheese needs to melt and the mixture should be really smooth before you move on.
3. Whisk the egg whites in your mixing bowl with the balloon whisk until they form stiff peaks, then fold them gently into the cheese mixture with the spatula. Now pour the mixture into your soufflé dish and cook for 15 minutes, then without opening the oven, turn up the heat to 200c 400f gas 6 and cook for another 15 minutes, your soufflé should be well risen and golden before you take it out, then serve straight away.
   

Serves 4

Carrot Pate

Ingredients
500g Carrots (sliced thinly)
175ml Orange Juice (squeezed not from concentrate)
300ml Water
50g Cream Cheese (or a soft cheese spread)
30g Fresh Coriander Leaves
1 Tablespoon Ground Coriander
Salt and Pepper
French Bread (to serve or crackers)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
A Blender

The Good Bit

1. Cook the carrot, ground coriander, orange juice and water together in a covered pan for 40 minutes, then allow to cool and blend well in the processor. Add in the cream cheese and coriander leaves (and if needed a little of the cooking juices) until you have a smooth paste then season to taste.
2. Serve on a sliced baguette, or on crackers.
   

Serves 4

Potatoe Skins

Ingredients
4 Large Potatoes
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
100g Cream Cheese
4 Tablespoons Single Cream
2 Tablespoons Fresh Chives (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Oven Proof Dish
1 Potato masher
1 Mixing Bowl

The Good Bit

1. Pre heat your oven too 200c 400f gas 6, cut your potatoes in half (with out peeling) and scoop out most of the insides, cook this in a pan of boiling water for about 12 minutes.
2. With the skins you want to drizzle oil over them then sprinkle on the salt and pepper and place in the oven for 20-25 minutes.
3. Mean while, mash your potatoes in the bowl and add in the cream cheese, cream and chives, season with salt and pepper, then scoop into the potato shells when they come out of the oven and serve.
   

Serves 4

Aubergine Stacks

Ingredients
1 Aubergine (cut off 4x1 cm thick diagonal slices)
1 Tablespoon Plain Flour
1 Egg (beaten)
8 Tablespoons Breadcrumbs
2 Tablespoons Grated Parmesan
1 Teaspoon Dried Thyme
Olive Oil
1 Clove Garlic (thinly sliced)
2 Tomatoes (sliced)
1 Baguette (4x 1 inch thick slices, sliced diagonally)
100g Mozzarella (sliced into 4 slices)
Salt and Pepper
Salad Leaves (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan
1 Bowl (for the egg)
1 Large Bowl (for the breadcrumbs)

The Good Bit

1. Coat the aubergine with flour then dip it in the egg mixture, in the large bowl, mix the breadcrumbs with the parmesan and thyme then coat the eggy aubergine and set aside.
2. Fry the garlic in a good splash of oil (3-4 tablespoons worth) for 30 seconds to flavour then remove the garlic, fry the aubergine for 3-4 minutes then turn over and fry again for 3-4 minutes, then remove, now flash fry the tomatoes just so they get some colour from the pan.
3. Grill your bread on both sides until it's lightly browned, then drizzle over any pan juices and top each with a slice of mozzarella, cook until it just begins to melt. Serve topped with tomato and a slice of aubergine on top, with the salad at the side.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4

Goats Cheese in Marinade

Ingredients
1 Teaspoon Fennel Seeds
1 Teaspoon Peppercorns
250g Goats Cheese
2 Cloves Garlic
2 Small Green Chillies (de seeded and chopped as fine as you can)
2 Sprigs Rosemary (give them a good crush with a rolling pin or pestle and mortar)
2 Bay leaves (also crushed)
Olive Oil
French Bread to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Rolling Pin
1 Frying Pan
1 Air Tight Storage Box

The Good Bit

1. Dry fry the fennel seeds and peppercorns until you hear them begin to pop, then remove from the heat and allow to cool.
2. Roll your cheese into balls then place in the air tight box, add in the remaining ingredients, topping up with the olive oil until you cover the cheese. Leave for 3 days but no more than a week and serve with warm french bread.
   

Serves 8

Roasted Tomatoes with Goats Cheese

Ingredients
500g Cherry Tomatoes (on the vine)
2 Cloves Garlic (finely sliced)
2 Sprigs Thyme
Olive Oil (extra virgin if you have it)
175g Goats Cheese (sliced or cubed)
Salt and Pepper
4 Slices of Bread (toasted)

Equipment
1 SHARP Knife
1 Chopping Board
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 230c 450f gas 8, lay the tomatoes in the roasting tin and sprinkle over the garlic and thyme, then give them a good drizzle with oil and finally season with salt and pepper (if you have sea salt and freshly grated black pepper, all the better)
2. Cook in the oven for 15-20 minutes (until well browned) in the mean time do your toast) Carefully spoon the tomatoes onto the toast then top with the goats cheese, if you have any juice left in the pan, drizzle that over too.
   

Serves 4