(By Eric Lanlard)

Ingredients:

1. 55g butter, plus extra for greasing

2. 70g plain flour, sifted

3. 2 medium eggs

4. 250g caster sugar

5. Edible silver leaf, to decorate (from squires-shop.com, optional)

For the pastry cream filling-

1. 300ml full-fat milk

2. 25g plain chocolate (70% cocoa solids), chopped

3. 2 large egg yolks

4. 55g caster sugar

5. 30g plain flour

6. Icing sugar, for dusting

Method:

1. Preheat the oven to 180°C/ fan160°C/gas 4. For the choux pastry, put the butter and 150ml water in a large pan over a medium heat. When the butter has melted and the water is simmering, quickly add the flour and mix to a thick paste. Mix over the heat for 1 minute, then set aside to cool to room temperature.

2. Add the eggs, 1 at a time, beating well before adding the second egg. You should get a thick, glossy, dropping-consistency mixture. Transfer to a piping bag fitted with a plain 1.5cm nozzle. Sprinkle 2 large baking sheets with a little water, then pipe on 25 golf-ball-size blobs, spaced apart. Bake for 15 minutes or until well risen and golden.

3. Carefully make a hole in the base of each bun with a sharp knife. Pop back in the turned off oven for 5 minutes to crisp up the centres. Transfer to a wire rack to cool.

4. Meanwhile, make the filling. Put the milk and chocolate in a pan over a medium heat, stirring to melt. When just simmering, remove from the heat. In a heatproof bowl, whisk the egg yolks and sugar together, until pale and creamy, then mix in the flour. Slowly mix in the chocolate mixture, then pour it all back into the pan. Return to a medium-low heat and cook, stirring continuously, for 5 minutes, until thick and glossy. Cool, dust the surface with a little icing sugar to prevent a skin forming.

5. Spoon the pastry cream into a piping bag fitted with a plain 5mm nozzle. Fill each bun, pushing the nozzle through the base-hole.

6. For the caramel, put the sugar and 2 tablespoons cold water in a wide, stainless-steel pan over a low heat. Melt gently, stirring, to dissolve the sugar. Increase the temperature and simmer, without stirring, until a golden amber colour – be careful as it will easily burn. Cool slightly.

7. Carefully dip a little of each bun into the caramel, allow the excess to drip off and stack the buns up into a pyramid shape. Leave to firm up.

8. To make the spun sugar, return the caramel to the heat to melt again. Dip in a fork and flick back-and-forth over the croquembouche, repeating until you have lots of fine strands of hardened caramel all over the buns. Decorate with flecks of silver leaf, if you like, to serve.

Ingredients:

(basic recipe is per one egg yolk)

* 1 egg yolk

* 1/8 l vegetable or light olive oil

* 1-2 tsp smooth mustard

* 1 tsp lemon juice

* 1 tsp sugar

* salt to taste

Method:

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks with mustard, sugar, salt and lemon juice until they’re thoroughly beaten.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time until emulsifies.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

If the emulsion thickens too much, add a teaspoon or so of lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon juice if the mixture gets too thick.

Store unused portion in the refrigerator, where it should keep for a day or two.

Note:  Homemade maionese should be made only from completely fresh and high quality eggs to prevent food poisoning. Because there is no preservatives it should be consumed quickly, therefore only small amount should be made at a time. However, the taste of homemade maionese beats the commercial ones.

Ingredients:

(serves 4)

* 600g fillet steak, thinly sliced

* 2 tablespoons flour

* 2 teaspoons smoked sweet paprika

* 1 tablespoon olive oil

* 1 tablespoon butter

* 1 large onion, finely sliced

* 2 garlic cloves, crushed

* 250g button mushrooms, sliced

* ¼ cup (60mL) brandy

* 150mL beef stock

* 300mL sour cream

* 2 tablespoons flat-leaf parsley

Method:

Toss meat in bowl with flour and paprika to coat.

Heat oil in a large frypan over high heat, cook half the steak for 1-2 minutes until brown on all sides.

Remove and set aside, repeat with remaining steak.

Add butter to frypan, reduce heat to medium and cook onion until onion starts to soften and colour.

Add garlic, cook for 30 seconds, then add mushrooms and cook for 2 minutes.

Add brandy and stock, cook for another minute.

Add meat, any juices, sour cream and stir well to combine.

Season with salt and pepper.

Garnish stroganoff with parsley and serve with boiled potatoes or rice.

Note: Beef fillet is expensive; you can substitute with chuck or gravy beef, but will have to simmer the meat for at least 1 hour before adding sour cream.

Ingredients:

* 4 shallots, peeled and chopped

* 1 large clove of garlic, peeled and finely chopped

* 30g butter

* 1kg cauliflower florets

* sea salt and cracked black pepper to taste

* 1.5 litres good vegetable or chicken stock

* 400ml full-fat milk

* ½ tsp grated nutmeg, plus extra for sprinkling

* 1 bay leaf

* 100ml double cream

* copped chives or parsley for garnish

Method:

1. Gently fry the shallots and garlic in a large saucepan in the butter until softened but not coloured, 2-3 minutes. Add the cauliflower and plenty of seasoning, cover and cook over a low heat for about 5 minutes, stirring occasionally.

2. Pour in the stock and bring to the boil, then pour in the milk, add the nutmeg and bay leaf and simmer until the cauliflower is tender, about 20 minutes.

3. Discard the bay leaf, then blend the soup in batches in a processor or liquidiser until smooth. Pour into a saucepan, add the cream and gently reheat. Ladle the soup into bowls,  sprinkle with extra nutmeg and garnish with chives or parsley.

4. Serve with croutons, toast or savoury muffins.

Ingredients:

( serves 6-8 )

* 1 kg pork tenderloin

* 1 cup dry white wine

* 1 cup chicken broth

* 2 tablespoons coarse-grained mustard

* 1 tablespoon chopped fresh thyme

* 1 teaspoon minced garlic

* 1 teaspoon pepper, divided

* 1 1/2 teaspoons salt

* 1/2 cup all-purpose flour

* Vegetable cooking spray

Method:

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

2. Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally.

3. Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.

4. Broil 5 1/2 inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150°, turning pork occasionally. Let stand 10 minutes.

Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.

Ingredients:

(serves 4)

A large sprig of thyme

2 medium spring onions, trimmed and very finely chopped

100g unsalted butter at room temperature

Fine ground sea salt (ideally French fleur de sel)

Freshly ground white pepper

150g fine green French beans, stringed and left whole

150g yellow wax beans, stringed and left whole

2 cloves fresh spring garlic, peeled and very finely chopped

Salt and pepper

Method:

1.  To make spring onion butter, combine the chopped onions, with butter, thyme, sea salt and ground white pepper. The butter will be flecked with an attractive emerald green colour. Refrigerate for around 30 minutes until firm.

2. . Steam the green and yellow beans in separate compartments of a steamer for about 7 minutes until they are tender but still retain some bite. Drain thoroughly.

3. In a frying pan, add the cooked green and yellow beans and combine with the 2 tablespoons reserved cooking liquid, garlic, and salt and pepper. Cook over gentle heat for a minute, stirring from time to time.  Keep the bean mixture on very low heat.

4. Set aside a cube of spring onion butter (about a tablespoon), and add the remaining butter to the pan of beans about 2 tablespoons at a time, heating just until the butter is absorbed. The beans will take on a shiny gloss. Adjust the seasoning to taste.

5. Transfer the beans to a serving dish, and place the cube of butter that you have set aside on the top. Toss before serving.

Note: This dish tastes lovely as it is, but you can liven it up by adding a splash of lemon juice and finely grated lemon zest and/ or some Dijon mustard to either the beans or the butter. Another variation to the spring onion butter is butter flavoured with chives and chive flowers. Any leftovers can be eaten as a salad, and would be ideal for picnics.

Ingredients:

(serves 4)

* 4 x 150-200g steak (beef or pork)

* 1 teaspoon olive oil

* Sea salt and freshly ground black pepper

* 1 tablespoon butter

* 350g button mushrooms, sliced

* 1 clove garlic, crushed

* ¼ cup white wine

* ½ cup (125mL) chicken stock

* ½ cup (125mL) cream

* 1 tablespoon cornflour

Method:

Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.

Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.

Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.

Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. I prefer a thicker sauce, so thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.

Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.

Ingredients for Chocolate Layers:

• 230 g  bittersweet or semisweet chocolate, chopped

Ingredients for Raspberry Mascarpone Cream:

• 230 g container mascarpone cheese* or 230 g cream cheese (room temp)

• ¼ cup sugar

• 2 Tablespoons Framboise (or other raspberry liqueur)

• 1 cup chilled heavy whipping cream

Ingredients for Red Raspberry Puree:

• 2 cups whole frozen raspberries (about 230 g) thawed

• 2 Tablespoons Framboise (or other raspberry liqueur), may add more to taste

• 3 Tablespoons sugar

• 1 Tablespoon cornstarch

What’s Next on Those Chocolate Layers:

Cover the bottom of a cookie sheet or jelly roll pan with foil, tucking ends under, making sure foil is tight. Mark 36 x 24 cm rectangle on foil. In top of double boiler set over barely simmering water, melt chocolate (do not allow bottom of pan to touch water) stirring until smooth, approximately 5-7 minutes. Pour onto foil and spread quickly and evenly to the same thickness to cover rectangle; a pastry chef’s knife works best. Chill in refrigerator until set but not hard, about 7 minutes. With a sharp knife, cut chocolate rectangle lengthwise into three equal strips, each about 8 cm wide. Cut each strip into six equal pieces, each about 6 cm wide. Chill one hour. (Can be made one week ahead. Cover; keep refrigerated).

What’s Next on That Raspberry Mascarpone Cream:

Beat mascarpone cheese, sugar and Framboise together in a medium bowl with an electric mixer. Add half the cream and beat until soft peaks form. Add the rest of the cream and beat until thick and stiff. Cover and chill for one hour.

What’s Next for Raspberry Puree:

Place thawed raspberries in food processor or blender. Strain through a fine sieve to remove seeds and place in small saucepan. Stir sugar and cornstarch together and add to puree, along with the Framboise. Heat, stirring until thickened and glossy. Refrigerate until ready to use. (Note: if puree is too cold it may be too thick to create decorative hearts—microwave for 30-40 seconds before use).

How to Assemble Napoleons:

Place one chocolate square on each of the six plates. Spread with three tablespoons of the raspberry mascarpone cream mixture. Use a toothpick to dot edges of mascarpone cream with the raspberry puree. Draw the toothpick through the center of each dot to slightly below center, to create a heart shape. Top with another chocolate piece, spread mascarpone over, repeat with raspberry puree dots/hearts. Top with last chocolate piece and finish with a dollop of mascarpone cream and garnish with fresh raspberries and/or puree and shaved chocolate.

May be plated with a pool of additional raspberry puree. Enjoy!

Ingredients:

(serves 4)

2 lb/ 1 kg green or white asparagus

1 oz/ 25 g unsalted butter

4 shallots, trimmed, peeled and finely chopped

2 pints/ 1 litre mild vegetable stock

2 tablespoons mixture of fresh tarragon, chervil and chives, finely chopped

1 teaspoon celery salt

Freshly ground white pepper

Fine sea salt (optional)

9 fl oz/ 250 ml crème fraiche or single cream

Method:

1. Snap off the woody stems from asparagus spears, and discard them (or use them to make stock).

2. Cut the asparagus into approximately 3-inch pieces. Steam for around 3 to 4 minutes. Refresh in cold water and set aside.

3. Melt the butter in a soup pot, and sauté the shallots for 2 or 3 minutes on medium heat. Add the cooked asparagus pieces, and stir for another minute or two.

4. Add the stock, most of the herbs (reserve a few for garnish), celery salt, and pepper. Bring the soup to a boil, reduce the heat, cover with lid, and simmer for 30 minutes. The asparagus should be very tender. Let the soup cool slightly.

5. Blitz the soup in a food processor until smooth, then sieve into a clean saucepan. Pour in the crème fraiche or cream. Heat gently, but do not allow to boil. Season with white pepper. Taste the soup – it should already have enough salt because of the vegetable stock and celery salt, but add some sea salt if necessary.

6. Ladle the soup into individual bowls and garnish with the remaining fresh herbs. Add swirls of extra crème fraiche or cream if desired, and serve immediately.

Note: Ideally, this soup is made with the finest ingredients: locally grown asparagus from the farmers’ market, the freshest artisan-made unsalted butter and cream, home-made vegetable stock (or asparagus cooking water), and a shower of the sprightliest of spring herbs from the garden.

Use green or white asparagus according to preference: the French value the white variety for its superior flavour, whereas the English believe green asparagus tastes finer. Serve the soup with rustic French country bread or good-quality baguette – warmed, and smeared, if you like, with a little Dijon or wholegrain mustard. Or use the whole bread as a serving dish by taking the core out.

Ingredients:

50 g hazelnuts, toasted, skins removed*

4 Tbsp cold butter

1 Tbsp fresh chives, chopped

500 g Pork Tenderloin, cut into 2cm slices

Sea salt and freshly ground pepper to taste

6 Tbsp Calvados (apple brandy from Normandy)

Method:

*To remove skins from hazelnuts: Preheat oven to 160ºC. Spread hazelnuts in a single layer on a baking sheet. Place in oven and bake 12 to 15 minutes. The nuts should be fragrant and the skins blistered. Transfer nuts to a terry towel, fold over one end to cover the nuts, and rub the nuts together to remove the skins.

Put the hazelnuts into a food processor and pulse to finely chop. Add 3 tablespoons of butter and chives to the processor and pulse to combine. It should be blended but not pasty. Shape hazelnut butter into a log and wrap in plastic wrap. Refrigerate.

Melt remaining tablespoon of butter in a large sauté pan. Season pork with salt and pepper. When butter is foamy, add the pork slices and cook about 2 to 3 minutes per side, until lightly browned. Remove and keep warm. Pour the Calvados into the pan and allow to boil briefly, scraping up the brown bits from the bottom. Remove the hazelnut butter from the refrigerator and cut into as many slices as you have pieces of pork.

To serve: Arrange pork on a warm serving platter. Pour Calvados over pork and top each piece with hazelnut butter.