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Starter of cheese soufflé by Delia Smith

(Smith, Delia. "Twice Baked Cheese Souffle." Delia Smith's Complete Illustrated Cookery Course. London: BBC, 1989. Print.)

Prosciutto wrapped chicken with pesto by group recipes (http://www.grouprecipes.com/82164/pesto-stuffed-chicken-wrapped-in-prosciutto-with-pesto-cream-sauce.html)

Upside down Tuscan Plum Tart by Rachel Allen

(Allen, Rachel. "Upside down Tuscan Plum Tart." Rachel's Favourite Food. Dublin: Gill & Macmillan, 2004. Print.)

Delia’s Starter of cheese soufflé:

Ingredients:

·        110g mature cheddar, cubed

·        1dessertspoon chives

·        225ml milk

·        1small onion

·        1bay leaf

·        A grating of nutmeg

·        25g butter

·        25g self-raising flour

·        2 large eggs

·        A few whole peppercorns

For garnish

·        Salt and pepper

·        1tbs balsamic vinegar

·        1 large clove garlic

·        1tsp Maldon salt

·        1tsp mustard powder

·        4tbs of olive oil

·        50g of sun dried tomatoes, chopped

·        A bag of Rocket salad

Instructions:

·        On the stove in a saucepan simmer milk, onion, bay leaf, nutmeg, a seasoning of salt and the peppercorns.

·        The strain it into a jug and get rid of bay leaf, onion and peppercorns.

·        After cleaning and drying saucepan replace on stove and melt butter. Stir in the flour slowly for 1 minute until a glossy paste. Then heat the milk and little by little mix in until thick. After thickening leave on lowest possible heat for 2 minutes.

·        Take the sauce off the stove and pour into a large mixing bowl, beat in the egg yolks and the chives. After mixing thoroughly, taste to check the seasoning.

·        Finally fold in the cubed cheddar. Next the egg whites should be put in another bowl and whisked to soft peaks. Take a heaped tablespoon at a time and fold the egg whites into the egg and cheese mixture using a cutting and folding technique so not to lose any air.

·         Divide the mixture between ramekins, place them in a roasting tin and pour ½ inch of boiling water straight from the kettle into the tin.

·        Place roasting tin on the highest possible shelf in the oven and bake the soufflés for 15mins or until light and springy in the center.

·        Don’t worry if they rise significantly as they cool the will sink back into the dish.

·        Remove them from the roasting tin, cool and then chill in fridge until needed.

·        For the dressing, peel a clove of garlic, put in a pestle and mortar bowl along with the salt and smash them together. Now add all the mashed contents of the pestle and mortar plus the mustard, few grinds of pepper, the vinegar, the oil in a bowl and mix. Now add the sun dried tomatoes and pour into a jar until ready to serve (make sure you shake before using it!).

·        When ready to serve pre heat you oven to 200°C. Butter a baking sheet, slide a knife around each soufflé, turn it out onto your hand and place it the cooked side up on the baking sheet, leaving space for the others.

·        Sprinkle the remaining cheddar cheese on top of each one, then pop them into the oven on the middle shelf and bake for 20-25 minutes or until they're puffy, well-risen and golden brown.

·        Using a slice, slide each soufflé on to a hot serving plate and serve straight away with some freshly grated cheddar sprinkled over.

·         Serve on a salad of rocket leaves dressed with the Balsamic Vinaigrette.

Prosciutto wrapped chicken with pesto by group recipes

Ingredients:

Pesto:

•     2 cups fresh basil leaves, packed tightly

•     1/2 teaspoon salt

•     4 cloves garlic, coarsely chopped

•     1/8 teaspoon pepper

•     1 cup pine nuts

•     1/2 cup extra-virgin olive oil

•     3/4 cup parmesan cheese, freshly grated

•     1 tablespoon unsalted butter

Chicken:

•     6 chicken breasts

•     18 slices prosciutto

•     1/4 cup Dijon mustard

•     Pepper

•     3/4 cup of cream

•      Pine nuts to garnish

Instructions:

·   In a food processor, combine basil, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.

·    Turn the food processor on and add the olive oil slowly until the basil mixture is at the desired consistency. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture. This makes 1 1/2 cups of pesto. Remaining pesto can be stored in the refrigerator for up to a week.

·   Preheat the oven to 180°c. Lay and overlap 3 slices of prosciutto on a clean work surface.

·   Place a chicken breast on one end of the prosciutto square. Using a sharp knife create a pocket in the side of the chicken breast. Spoon some of the pesto into the slit.

·   Spoon some dijon mustard on the top of the chicken breast and spread it evenly. Sprinkle black pepper on top of the dijon mustard.

·   Wrap the prosciutto around the chicken breast. Place the chicken breast on a baking sheet, seam side down. Repeat for remaining chicken breasts.

·   Bake chicken breasts until they are cooked through and golden brown; about 20 minutes. Let the chicken rest for 5 minutes before serving.

·   Combine the chicken pan juices and 1/4 cup of the pesto in a saucepan over medium heat. Cook for 1 minute.

·   Add the cream and bring the sauce to boil. Reduce the heat and let the sauce simmer. Cook until the sauce is reduced by half. Add salt and pepper to taste.

·   To serve the chicken, slice each breast into 1-inch medallions. Transfer to a plate and top with the pesto cream sauce. Sprinkle the top with pine nuts

To be served with Wilted Spinach

Ingredients:

·   A dash of table salt

·   100g butter

·   black pepper

·   2 washed bunches of fresh spinach

·   Sauté pans

·   Pairing knives

·   3garlic cloves

Instructions:

·        Trim stems of wilted spinach leaves.

·        Slice slivers of garlic.

·        Heat a sauté pan over medium heat.

·        Then pop in the butter.

·        When half has melted add the garlic and stir constantly until garlic is tender (approx. 45 seconds).

·        Add in spinach leaves and season with salt and pepper.

·        Use tongs to stir spinach and cook evenly.

·        Remove the leaves when their wilted.

Upside down Tuscan Plum Tart by Rachel Allen

Ingredients:

·        275g Sugar

·        150ml water

·        900g of Plums (Peaches and Nectarines work just as well)

·        150g butter

·        175g sugar

·        200g Self raising flour

·        3 eggs

Instructions:

·        Preheat oven to 170°c. Put 275g sugar and water into a 25cm frying pan on the stove over a medium heat. Stir until sugar dissolves, the cook without stirring until sugar caramelises to golden brown.

·        Halve and stone the plums and add then when the sugar is done by arranging plus cut side down in a single layer over the caramel.

·        Next put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds then add eggs and stop when the mixture comes together.

·        Spread this mixture in a even layer over the plums in the pan. Bake in the oven for about an hour. The centre should be firm to the touch, slightly shrunk from the sides of the pan. Run a knife around the edge and sit for 4 mins before turning out.

 

Approximate cost of ingredients: 50chf

Recommended cost per head: 20chf
Money for charity: 180chf