Lately every time we have been out for food it has been less enjoyable. So for my darling’s birthday I decided to take the day off and prepare a home cooked three course meal. Now it isn’t as if we can’t both cook and we do make nice dishes all the time, so the menu had to contain special dishes that we haven’t had before. The only dish that has been used by us before is the Chocolate Mousse, but the last time was 2007 so a 5 year break is acceptable…Everything worked out really tasty and my darling really enjoyed the whole menu, so it was well worth it.

Goat Cheese and Tomato Tart


1 sheet puff pastry, thawed
1/3 cup Dijon mustard
4 medium tomatoes, sliced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 cup crumbled Chevret (goat cheese)
1/4 cup chopped fresh herbs(parsley, rosemary, basil, marjoram, thyme)


Preheat an oven to 425F. Roll out the pastry into a 10-inch tart pan and bake it for 18 to 22 minutes until it puffs and turns golden brown. Remove it from the oven and allow it to cool to room temperature.

Spread the Dijon mustard in an even layer over the browned pastry, leaving 1/2-inch of the edges empty. Arrange the tomato slices over the mustard. Sprinkle the tomato slices with the sea salt, pepper, goat cheese and herbs. Serve the tart at room temperature or chilled.

This goat cheese and tomato tart makes 8 to 10 servings.

Nutty Salmon Fillets
Mushrooms Au Gratin
Spinach Salad With Strawberries and Pecans


2 Fresh Salmon Fillets
1/2 Cup chopped Pecans
Two tablespoons Dijon Mustard
Two Tablespoons Natural Yoghurt


16 ounces sliced mushrooms
2 tablespoons butter
1 egg yolk
1/3 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons fresh chopped parsley
1/3 cup shredded Swiss or Monterey Jack cheese


1 1/2 to 2 cups cleaned and sliced strawberries
1/2 cup pecan halves or pieces, lightly toasted
2 to 3 ounces goat cheese or blue cheese, crumbled, optional
1/4 cup Canola oil or other salad oil
2 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon granulated sugar
1/4 teaspoon dried tarragon
1/8 teaspoon each onion and garlic powder
dash dry mustard


1. Mix the yogurt and Dijon.
2. Spread over fish.
3. Sprinkle on chopped pecans and pepper.
4. Bake at 450 degrees for 12-15 minutes.


Whisk together the sour cream, egg yolk, and salt and pepper; stir into the mushrooms. Heat through, stirring. Spoon mushroom mixture into a shallow baking dish; sprinkle with the chopped parsley and shredded cheese. Bake at 425° for 10 minutes, until cheese is melted. Serves 4.


Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly. Serves 4 to 6.

Dark Chocolate Mousse


250g dark chocolate, coarsely diced
125ml water, divided
30g butter
3 egg yolks
2 tablespoons sugar
1 1/4 cups (310ml) thickened cream, whipped


1. In a microwave or bain marie heat chocolate, 60ml water and butter until the chocolate and butter are melted. Remove from heat and cool for 10 minutes.

2. In a small heavy saucepan whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 70 degrees C; about 1-2 minutes.

3. Remove from the heat and whisk in chocolate mixture. Set saucepan in ice and stir until cooled; about 5-10 minutes.

4. Fold in whipped cream. Spoon into six dessert glasses. Refrigerate for 4 hours or overnight.

Enjoy 🙂