I get asked for this recipe a lot because I love to make it as a gift and give it to friends and family. I try to base the combinations on the time of year so that not only is it nutritious but also something I may be craving at the time or simply has a festive feel. At Christmas for example I usually do a Christmas granola infused with dried oranges, ginger and cloves, walnuts perhaps and anything that feels like the season.

Dry ingredients
900 grams rolled oats
3/4 cup sliced almonds
1/2 cup unsweetened shredded coconut

Wet ingredients
3/4 cup maple syrup
1 cup oil
1/2 cup water
Few grinding of Nutmeg

Raw ingredients
1/2 cup pumpkin seeds
1 cup dried organic apricots

Heat the oven to 300 degrees F.

On the stove mix wet ingredients until warm
If you are using butter until it's melted
Pour over dry ingredients in a large bowl and mix.
Spread onto two baking sheets and cook at 300 degrees F for 45 mins to 1 hour.

Let cool completely before adding raw ingredients.

Now that cherries are in season this is one of my favourite deserts to make.

You can make it with either fresh or jarred cherries.

this recipe comes originally from my mother in law passed down to her from her mother.

3 tablespoons of flour

3 tablespoons of sugar

2 eggs

1 jar of cherries drained or 1 1/2 cups fresh cherries with pits

1 tablespoon of kirsch ( or brandy)

1 cup of milk

1 tablespoon of vanilla sugar

Mix all ingredients together except vanilla sugar.

Beat and mix in the eggs and kirsch.

Put the cherries in the bottom of an ovenproof dish and pour the batter over the cherries. Bake at 350 degrees for 40 mins. Just before it's finished cooking sprinkle with the vanilla sugar.

Serve at room temperature.

This recipe is one of my family's favourites. It's so easy to do and comes from a very special person in my family.

Sometimes I make extra and freeze the second piece so I can later pull it out of the freezer for a quick school night dinner.

Eaten with green beans, a green salad and potatoes and you've got a great dinner.

In a ziplock bag or a bowl put your meat and add

1 cup of olive oil

1/2 cup of honey or maple syrup

1/4 cup or less of soy sauce

minced garlic

you can also add ginger, lemon juice and any herb you like.

Marinade in the fridge overnight or at least 2 hours.

Heat the bbq or a skillet until hot.

Sear the meat on both sides then let cook about 12 mins, 6 minutes on both sides, until inside temperature is 139 degree. Let rest 3-5 mins

serve

I make this recipe all the time. It's super easy super delicious, good for you and less expensive than most spicy oils.

For a 250ml

a variety of 8-10 different chilies

I buy thai chili, scotch bonnet, shisito, jalepeno chilies

3/4 cup olive oil

gently simmer the chilies in the oil until the become somewhat soft and very fragrant.

About 10 mins.

Remove from heat and place in a jar.

Does not need to be kept in the refrigerator depending on how often you use it.

I got this recipe off the back of a Nestle Chocolate tablet when I was living in Paris and it is so easy to make and sooo good!

Ingredients:

-200 grams good quality dark chocolate
-6 eggs

pinch of salt

Melt the chocolate with a bit of water in the microwave or over a bain marie.

Separate the yolks and whites of the eggs and whip the whites with the salt until stiff peaks have formed. Add the egg yolks to the chocolate and stir until blended. Fold 1/3 of the whipped egg whites into the chocolate mixture at a time until all the chocolate is incorporated. Put the mousse into individual glass jars or one serving bowl and chill for at least 3 hours before serving.

Makes 6 jars

I borrowed this cookbook from my best friend Julie (who's a vegetarian) and never gave it back. She did say I could have it after I told her how much a loved it. There are so many simple but delicious and easy recipes to follow in this cookbook I just love it. This one is one of my favourite's and is perfect if you are a vegetarian. "Hey Jules I'll make it for you sometime!"

olive oil for frying

1 eggplant sliced unpeeled

1/2 cup ricotta cheese

2 eggs

1/2 cream ( I use whipping cream)

1 cup grated parmesan

salt and pepper

1 cup marinara sauce ( I usual use either homemade or strained tomatoes in a jar)

Preheat the oven to 425 degrees

Fry the eggplant in the olive oil in small batches and drain ion a paper towel.

Add oil as you go as it get used up quickly.

In a small bowl mix together the ricotta cheese, eggs, cream 1/2 cup of the parmesan and salt and pepper.

In 1 of 4 individual gratin dishes layer the eggplant, marinara sauce the parmesan, salt and pepper then another layer of eggplant and then 1/4 of the ricotta mixture and another sprinkle of parmesan. Repeat this 4 times.

Place all the gratin in the oven for 10 minutes then lower the heat to 375 degrees and bake for another 20 minutes until the custard has set and the tops are browned. Serve immediately!

This is so delicious when the tomatoes are ripe and the basil is plentiful. It is one of my favourite summer salads that I learned to make when I worked at Terroni many years ago. Caprese salad is the type of dish that tastes better with better quality ingredients so I usually only make it in the summer when the tomatoes are at their peak and I use the best quality olive oil I have on hand. I'm also a purest so I never add vinegar to this dish.

2 ripe tomatoes

4 boccocini

fresh basil

olive oil

salt and pepper

Mix all the ingredients and serve.

I do a variation of this every time I use BBQ sauce depending on my mood and the meat.

2 cups of ketchup

half cup of apple cider vinegar

1 teaspoon cumin powder

1 tablespoon chili powder

1 teaspoon fume mix from La Pincee

1 tablespoon Worcestershire sauce

1 teaspoon of tabasco or chili of your choice.

Depending on what you are making you can add either bourbon, scotch or beer for more liquid.

Let your meat marinade or use right away. You can also boil this doen to spread on the meat at the last minute.

Happy BBQing!

This recipe comes from a catering friend of mine. It is really easy to make and no fail every time.

4 ounces unsweetened chocolate

1 cup of butter

2 cups of white sugar

1 cup of flour

4 eggs

a pinch of salt

1 teaspoon of vanilla extract

Melt the butter and chocolate in the microwave about 1 minute and then 30 seconds until it's all melted. Or in a double boiler on the stove. Add the sugar to the melted chocolate and mix, then add in the eggs and all the other ingredients. Mix well.

Pour the batter into a buttered 9x12 inch pan and cook in a heated oven of 350 degrees for 20-25 minutes. Cool then serve. 

I used to make this dish a lot when the kids were little. It's easy to make and very satisfying. you can serve it with a tomato coulis if you'd like.

• about 4 slices) white bread, crusts removed
• ½ cup) milk
• 2 heads of garlic
• 12  mini red peppers
• 500 g(1 lb2 oz) ground beef
• 2 tablespoons chopped parsley
• 1 garlic clove, finely chopped
• 1 heaped tablespoon grated parmesan cheese
• 1 egg, lightly beaten
• 4 tablespoons olive oil
• enough bacon to cove the loaf
• 2 sage sprigs
• 2 small rosemary sprigs

Preheat the oven to 350°F. Soak the bread in the milk for about 15 minutes, squashing it up with your hands so it collapses.

Cut the peppers in half lengthways, or keep whole. Cut the zucchini in half lengthways, then in half again to make chunks. Put to one side.

Put the mince in a bowl with the parsley, chopped garlic, parmesan, egg and squashed up bread, and a flat teaspoon of salt. Mix together until smooth, then form a very large loaf like a giant egg.

Drizzle half the olive oil into a large flameproof baking dish and put the meat-loaf on top. Cover with overlapping slices of bacon, tucking them in at the bottom. Scatter the vegetables all around, drizzle them with the rest of the oil and toss with some salt. Tuck the sage, rosemary and garlic under the vegetables. Bake for about 1¼ hours, turning the vegetables over halfway through. They should be crusty and golden and the bacon crispy. Remove the vegetables and meatloaf to a platter, and enjoy!

Maxime, my son, has recently been working in my husband Bruno's restaurant.

It's been a great experience that he has really been enjoying. Most weeks he comes home with a new skill or a new recipe. This was last's weeks recipe that I decided to try out. It's easy, delicious and something you could make with any fruit.

1 1/2 cups of all purpose flour

3/4 cups sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup of fresh or frozen blueberries thawed.

Preheat your oven to 350 degrees

Mix all the dry ingredients.

Add in all the wet ingredients. Pour the batter into the tray, filling each 2/3 full.

Cook for 20-25 minutes or until a fork comes out clean.

Makes 10-12 muffins.

This recipe came to me from my good friend Dianne, and she got it originally from a cookbook called the Paris Cookbook. It's really easy to make and absolutely delicious.

1/2 cup all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/8 teaspoon sea salt

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

2 tablespoons vegetable oil

1/3 cup of whole milk

4 baking apples, cored, peeled and cut into thin wedges ( I used a variety of apples that I had on hand)

The topping:

1/3 cup sugar

1 large egg

3 tablespoons unsalted butter, melted.

Preheat the oven to 400 degrees F.

Butter a 9 inch spring form pan and set aside.

In a large bowl, combine the flour,sugar,baking powder and sea salt, stir to blend. Add the vanilla extract, eggs,oil, milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.

Spoon the mixture into the prepared cake pan. Place the pan in the centre of the oven and bake until fairly firm and golden, about 25 minutes.

Meanwhile, prepare the topping. In a small bowl, combine the sugar, egg and melted butter, and stir to blend. Set aside.

Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.

Transfer the cake to a pan rack and allow to cool for 10 minutes. then run a knife around the sides of the pan and release and remove the spring form side, leaving the cake on the pan base. Serve at room temperature with a lovely glass of white wine from the loire valley, such as a sweet Bonnezeau or Beaume de Venise.

1 cup of pitted kalamata olives

1 tablespoon capers

2 anchovies

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

2 tablespoons of olive oil ( or more if needed)

1 teaspoon fresh lemon juice

pepper to taste

Whiz all the ingredients up in a blender or food processor and serve with radishes, carrots or crackers.

Keeps in the fridge for up to 1 week.

Makes 1 cup.

Enjoy!

the juice of 4 lemons

1/2 cup of simple syrup

1 litre of sparkling mineral water

simple syrup

1 cup of sugar

1 cup of water

let simmer about 5 minutes on the stove until the sugar has completely dissolved.

Add all the ingredients together serve over ice and enjoy!

3 apples of any firm, but not sour, cooking apples

1/4 granulated sugar

2 tablespoons of rum

the peel of one lemon grated

2/3 cup flour

vegetable oil

icing sugar

Peel and core the apples and cut them in slices of 3/8 inch thick.

Put the sugar,rum and grated lemon peel in a bowl together with the apple slices. Let steep for 1 hour.

Use the flour an 1 cup of water to make a batter.

Pour enough oil into a skillet to come to 1/2 inch up the sides, and turn on the heat to high.

Take the apple slices out of the bowl and pat them dry with paper towels. When the oil is very hot, dip them in the batter and then slip as many of them into the skillet as will fit loosely. Fry them to a golden brown on one side then turn them and do the other side. Transfer them to a cooling rack to drain. Repeat the procedure until all the remaining slices are done. Sprinkle with the icing sugar and serve while hot.

For four people

2lbs of flank steak cut into cubes

5 cups of vegetable oil

Heat the oil on the stove until very hot and thern transfer to your fondue pot.

Dip the meat into the oil until desired colour.

Serve with mustard, horseradish, mayonaise, bernaise sauce, pepper sauce or any other sauce you like with steak.

Serve a green salad or potatoes on the side and of course a good bottle of burgundy wine.

Enjoy!

125g softened butter

1 cup sugar

1/4 brown sugar

3 eggs

2 cups plain flour

2 teaspoons baking powder

1 teaspoon of cinnamon (although I never put it in)

3/4 cup sour cream

1 cup roughly chopped bananas

Preheat the oven to 350 degrees.

Place the butter, sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy.

Gradually add the eggs and beat well. Sift in the flour and baking soda. Add the sour cream, bananas and cinnamon and stir to combine. Spoon the mixture into a greased bundt tin and bake for 40-50 minutes or until a skewer comes out clean. Let cool.

Caramel sauce

mix 3/4 cups of brown sugar with 1 cup of cream and mix in a saucepan over moderate heat for about 8 minutes until the sauce has thickened .

Allow to cool and pour over the chilled cake.

This is also great on cheesecake!