I’m in the kitchen a lot, whether it’s cooking for my clients or for my family and I love it. Sometimes though I want to spoil me and only me! On these days I fix a simple but decadent snack for myself. Spiced Ricotta and Grilled Figs. This snack is perfect in the afternoon as a pick me up or as a special lunch treat. Because as the saying goes, “I’m worth it!” You are too, so enjoy!

Spiced Ricotta and Grilled Figs
Serves 1 as snack or light lunch
Preparation Time 5 mins
Cooking Time 3 mins

Ingredients:

• 1/2 cup of ricotta cheese
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp sugar, or to taste
• 2 slices of Fruit bread, thickly sliced and toasted
• 2 fresh figs, sliced
• 1 tbsp brown sugar

1. In a small bowl, mix the ricotta, cinnamon, nutmeg and sugar together. Adjust spices and sugar to taste.
2. Spread the ricotta mixture on two slices of toasted fruit bread of your choice.
3. Top the ricotta bread with sliced figs and sprinkle with brown sugar.
4. Place under a hot grill and cook until the sugar has caramelized and figs are warm.
5. Serve immediately.

Fish is one of those foods that people often avoid cooking at home. For some reason they feel it's too hard to cook and they don't know what to look for when purchasing fresh fish. Recently I conducted a cooking class that centred around the many types of fish and ways to cook it. We grilled it, roasted it, steamed it and baked it. Tilapia, Swordfish, Sea Bass, Red Snapper and Salmon were just a few of the many great types we sampled.
So when it came to purchasing my fish for the 14 class participants I went to the newest fish monger in town - Just An Olde Fashioned Butchery and Seafood. Bill's butcher shop has been around for awhile and is well known for it's great cuts of meat and the variety they stock but the seafood side is new.
Mike and the guys there were great and special ordered in the large quantities and types that I needed and were extremely helpful in getting the freshest fish possible for me. So if you're in the market for some great fish stop in at 165 Lakeshore Road East in Oakville, grab yourself some fish and then pop onto my website (www.thecookscompanion.ca) for some great fish recipes.

So you’ve boiled them, dyed them, coloured them, decorated them and had your fill of egg salad sandwiches! Now what do you do with all those left over Easter eggs? I’m taking a step back in time and using mine for Scotch Eggs tonight but with a twist. Try this recipe for Baked Scotch Eggs with Tarragon Sauce and now all you’ll have to concern yourself is how to eat all the chocolate bunnies before the kids notice!

Scotch Eggs with Tarragon Sauce
Makes 8 eggs
Preparation Time 30 mins
Cooking Time 25 mins
Note: A slight break on tradition with these Scotch Eggs being baked instead of deep fried. It leaves room on the calorie scale for a tarragon sauce to accompany them!
Ingredients:

• 450g turkey or pork mince
• Fine dry bread crumbs or cornmeal for sprinkling
• 8 hard-cooked eggs, shells removed
• 1/3 cup fine dry bread crumbs or cornmeal
• 1 egg, beaten

1. Divide mince into 8 equal portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs.

2. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375 F oven until lightly browned, about 20 minutes.

3. Serve with Tarragon Sauce for dipping.

Tarragon Sauce

Makes 1 ½ cups

Preparation 5 minutes

Ingredients:

• 1/2 cup plain yogurt*
• ½ cup mayonnaise*
• 1 tsp. sugar*
• ½ tsp. Dijon mustard*
• ½ tsp. lemon juice*
• ¼ cup finely chopped dill pickle*
• 1 tbsp. drained capers, minced
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• 1 clove garlic, minced

1. Whisk together yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl.

2. Stir in pickle, capers, parsley, tarragon and garlic.

* Denotes recommended pantry items.