Sauté finely mushroom in butter over medium heat until liquid is absorbed (about 5 minutes). Let mushrooms cool to room temperature. Put sautéed mushrooms, cream cheese, garlic powder and pepper in a food processor. Process until smooth. Spoon into greased mold. Chill at least one hour. Un-mold and garnish with rosemary sprig.

Parmesan Herb Muffins

• 2 cups flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sage leaves; crumbled
• 1/2 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1 1/4 cups buttermilk
• 1/4 cup butter; melted
• 1 large egg

Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add buttermilk, butter and egg; stir just until dry ingredients are moistened.

Fill prepared muffin cups 2/3rds full. Bake at $00 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.

Sautéed Spinach with Garlic Chips

Serves 4

• 1/3 cup olive oil
• 4 cloves garlic, sliced thinly
• 4 bunches spinach, washed and dried
• Pinch hot pepper flakes

To a wok or saucepan over a low flame, add oil. Oil should be cold. Add garlic. Fry garlic for about 4 to 5 minutes. Remove when garlic chips are brown and place towels to drain. Add spinach, and pepper flakes. Sauté for 3 to 4 minutes. Garnish with garlic chips.

Salmon and Herb Soufflés

Serves 2

• 3/4 cup or 170g cooked salmon
• 4tsps chopped fresh chives
• 4tsps chopped fresh parsley
• Pinch white pepper
• 1/4 tsp of salt
• 4tsps butter
• 4tsps flour
• 1/2cup milk
• 2 egg whites

Preheat the oven to 350 degrees.

Combine salmon, herbs & pepper in bowl; mix well. Heat butter in small saucepan, stir in flour; cook till bubbling; do not brown. Remove from heat, gradually stir in milk, stir over heat till sauce boils & thickens. Stir into salmon mixture. Beat egg whites till soft peaks form, fold into salmon. Spoon into 1 cup (oiled) soufflé dishes. @lace the filled soufflé dishes in a water bath (two inches of water in a shallow pan). Bake at 350 F or 200C for about 20 to 25 minutes until risen & lightly browned. Check the middle with a cake tester. If it comes out clean it is done. Do not over brown.

Apple Berry Crisp

Serves 8