Elegant Entertaining ~ Passionate about healthy food and entertaining!

• In a small pan over medium heat melt the butter. Let the butter turn golden then toasty brown. Take off the heat and transfer to a heat proof bowl to stop the cooking.
• Place the mortadella and Parmigiano in a food processor and process until smooth. Add the warm butter and continue processing until silky.
• Taste and adjust for seasoning, adding a bit of nutmeg, black pepper and shaved truffle if you like.
• Form the butter into a log and roll tightly in plastic wrap. Refrigerate the butter until you are ready to serve.

Prepare Pastry

• Preheat the oven to 400 degrees F.
• Take the puff pastry from the freezer and let it thaw overnight in the refrigerator or at room temperature for three hours.
• Once the pastry is thawed, roll it out on the counter and place on a parchment prepared cooking sheet.
• Ensure the edges around the tart are turned up and that the pastry has been pricked with a fork. Bake the tart for 15 minutes until the pastry is golden brown.
  

Filling

• Spread an even layer of dijon mustard over the bottom of the tart pastry and let it sit a few minutes to dry out.
• Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the tomatoes. Sprinkle with fresh herbs.
• Arrange the slices of goat cheese on top of the tart.
  
• Bake the tart for 20 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. If you like you can put the tart under the grill for 5 additional minutes.

• Prepare salad dressing, whisk all salad dressing ingredients in a bowl or put in a bottle and shake together.
• Remove hearts of palm from the jar and rinse thoroughly, pat dry with a paper towel.
• Peel bottoms of asparagus and blanch in hot water for one minute.
• Put 2 hearts of palm in the centre of a salad plate. Top with four asparagus.
• Drizzle the salad dressing liberally over the vegetables.
• Garnish with chopped green scallions.

• Hard boil the eggs and let them cool. Peel the eggs, slice in quarters and set them aside.
• Chop all the vegetables: Onion, green pepper, olives, mushrooms, garlic and spinach. Set aside.
• Prepare Salad Dressing: In a small jar add the olive oil, vinegar, mustard, mayonnaise, herbs, garlic, salt and pepper. Shake well till blended.

Assemble the Salad

• In a large salad bowl, add the chopped onion, pepper, olives and mix with 2 tablespoons of salad dressing.
• Top with mushrooms and spinach. Add another tablespoon of salad dressing and mix the entire salad together.
• Top the salad with sliced boiled eggs.
• Serve the salad with a crispy slice of toasted bread.

Instructions to Saute Prawns

• In a large sauté pan on medium-high heat add prawns, butter cubes, shallots, chili flakes and garlic.

  Note: I don't add the butter in the pan to melt first, instead I add the butter prawns and garlic all together. This method will ensure the garlic and prawns will not over brown.
• Once one side of the prawn turns pink in colour, flip the prawns and cook for another couple of minutes.

Flambe with Brandy or Vermouth

• With one hand, remove the pan from the heat and with the other hand, pour in the brandy or vermouth. Quickly bring the pan back to the heat.
• If you have a gas stove, carefully tilt the pan toward the flame and it will flambé automatically.

  If you have an electric stove, light a match and carefully put the flame close to the pan to allow it to catch fire.
• Let flames dissipate.

  Warning: be careful for flare-ups and keep your face away from the pan.
• Note: if the pan is not hot enough the brandy will not ignite.

Finish the Prawns

• Sprinkle the parsley and lemon zest over the prawns, season with salt and pepper, drizzle with lemon juice, then transfer to a serving platter. Serve with lemon wedges.

Serving Suggestions

• Serve the prawns with sautéed zucchini spaghetti and seven grain rice.

• Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra-long noodles so that they are about the length of spaghetti.   (I have a small hand spiralizer that was super cheap and it is easy to store.)
• Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. When the oil is hot add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch;  approximately 5 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
• Stir in the basil and parmesan cheese. Cook for one minute. Using pasta tongs transfer the noodles to a serving dish.

How to make Zucchini Noodles with out a Spiralizer

• The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.

• Preheat oven to 350 F degrees.
• Spray a 10×15 or 9×13 inch baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.
• In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest.
• In a medium bowl, whisk together flour, baking powder, and salt.
• With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined.
• Spread the batter evenly in the pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because as the cake bakes it will rise around the cherries.
• Bake for 30 minutes or until light and golden brown. To check for doneness insert a toothpick in the center of the cake and if it comes out clean, the cake is done.
• Let cool, then dust with powdered sugar, cut and serve.
• How to make cherry sheet cake
• Preheat – Preheat oven to 350 F degree
• Prep Pan – Spray your baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.
• Combine “Wet” Ingredients – In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest.
• Mix Dry Ingredients & Combine – In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined.
• Add in the Cherries – Spread the batter evenly in the pan using a spatula. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because as the cake bakes it will rise around the cherries.
• Bake – Bake for 30 minutes or until light and golden brown.
• Finish & Serve – Let cool, then dust with powdered sugar – cut and serve.