7 Starters, Mains And Desserts Recipe

Classic French Onion Soup (finish & serve)

If using a prepared onion soup base, reheat gently in a saucepan until simmering. Preheat oven broiler. Arrange baguette slices on a baking sheet, top each with grated Gruyère and broil until cheese is melted and golden (2–3 minutes). Ladle soup into ovenproof bowls, float a cheese-topped baguette slice on each bowl if desired, and broil briefly to brown the cheese on the soup. Serve hot.

Beet & Goat Cheese Salad

In a large bowl, toss mixed greens with the vinaigrette until lightly coated (about 1–2 tbs vinaigrette per serving). Arrange roasted beet slices over the greens, scatter crumbled goat cheese and toasted walnuts on top. Season with a pinch of salt and cracked black pepper to taste. Serve immediately.

Smoked Salmon & Dill Blini

Place blini on a serving platter. Dollop about 1 tsp crème fraîche on each blini, top with a small slice of smoked salmon, and garnish with a few chopped dill leaves. Squeeze a little lemon over each just before serving. Serve chilled or at room temperature.

Roast Chicken with Herbs

Preheat oven to 200°C (400°F). Pat the whole chicken dry with paper towels. Rub the skin all over with olive oil, then season liberally inside and out with kosher salt and black pepper. Stuff the cavity with halved lemon, smashed garlic cloves and thyme sprigs. Truss the legs if desired. Place the chicken breast-side up on a roasting rack set in a roasting pan. Roast for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F) and juices run clear. Baste occasionally with pan juices for a glossy skin. Remove from oven and rest 15 minutes before carving. Strain pan juices and reduce briefly over medium heat to make a pan jus, if desired; season to taste.

Pan-seared Salmon with Butter Herb Sauce

Pat salmon fillets dry and season the skin and flesh with salt and pepper. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbs olive oil. Place fillets skin-side down and press gently for 20 seconds to prevent curling. Cook skin-side down for 4–5 minutes until crisp; flip and cook 1–2 minutes more for medium doneness (adjust time for thickness). Remove salmon to a warm plate. Lower heat to medium, add butter to the same skillet and melt. Add minced garlic and cook 30 seconds until fragrant. Stir in chopped parsley and a squeeze of lemon juice (if using). Spoon the butter-herb sauce over the salmon and serve immediately with a wedge of lemon.

Vegetable Risotto

Warm the vegetable stock in a saucepan and keep it at a gentle simmer. In a separate heavy-bottomed pan, melt 2 tbs butter over medium heat and add the chopped onion; cook 4–5 minutes until translucent but not browned. Add the Arborio rice and stir to coat the grains for 1–2 minutes. Pour in the white wine and stir until absorbed. Add hot stock, one ladleful (about 0.5 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue until rice is al dente and creamy, about 18–20 minutes. Stir in grated Parmesan, adjust seasoning with salt and pepper, and finish with a pat of butter for gloss. Serve hot alongside the main protein.

Crème Brûlée

Preheat oven to 150°C (300°F). In a small saucepan, heat the heavy cream with the vanilla until just simmering; remove from heat. In a bowl, whisk the egg yolks with 0.75 cup granulated sugar until pale. Slowly temper the hot cream into the yolks in a thin stream, whisking constantly. Strain the custard through a fine sieve into a pouring jug. Divide custard into four ramekins. Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes until custards are set but still slightly wobbly in the center. Remove ramekins from water bath, cool to room temperature, then chill at least 2 hours (or overnight). Just before serving, sprinkle about 1 tbs granulated sugar evenly over each custard and caramelize with a kitchen blowtorch until golden and crisp. If you don't have a torch, place under a very hot broiler for 1–2 minutes, watching closely.

Chocolate Fondant (Molten Chocolate Cake)

Preheat oven to 220°C (425°F). Butter four 6–8 oz ramekins and dust with flour or cocoa powder, tapping out excess. Melt dark chocolate and butter together in a heatproof bowl over simmering water (double boiler) or carefully in short bursts in the microwave, stirring until smooth. In a separate bowl, whisk whole eggs with sugar until pale and slightly thickened. Fold the melted chocolate-butter mixture into the eggs, then gently fold in the flour until just combined. Divide batter evenly among prepared ramekins. Bake for 10–12 minutes — edges should be set while centers remain soft and jiggly. Let rest 1 minute, then run a knife around edges and invert onto individual plates. Serve immediately, optionally with vanilla ice cream or a dusting of powdered sugar.