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Asparagus and fresh cheese soufflés
300 g (10 oz) asparagus 45 mL (3 tablespoons) soft butter 60 mL (1/4 cup) flour 250 mL (1 cup) milk 125 mL (1/2 cup) quark-style fresh cheese 4 eggs, yolks and whites separated Zest of one lemon Salt and pepper to taste Lemon zest for garnish
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Tomato and Anchovy Phyllo Tartlets
3 sheets of phyllo pastry Melted butter 16 slices of Canadian Mozzarella cheese 2 tomatoes, sliced and cut in half 8 anchovy fillets, cut in half Pepper Olive oil
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Parsnip and Carrot in Mozzarella Cheese Sauce
4 parsnips, peeled 4 carrots, peeled 1 red onion, sliced 2 tbsp (30 mL) pine nuts or slivered almonds, lightly toasted A few sprigs of fresh tarragon
Veggies
