Ingredients

• 5 stalks cardoons, about 15 inches long, about1 1 to 1 1/2 pounds
• 4 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into 1/4-inch dice
• 3 cups besciamela sauce, recipe follows
• 4 eggs plus 3 yolks
• 1/2 cup ricotta
• 1/4 cup plus 1/4 cup freshly grated Parmigiano-Reggiano
• Freshly grated nutmeg
• 1/2 cup fresh bread crumbs, plus 1/4 cup toasted
• Butter, for the mold

Directions

BESCIAMELLA SAUCE:

• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. Yield: 2 cups

Yield: 8 to 10 (4 by 4-inch) waffles
Cook Time?: 3 minutes

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk
• non-stick cooking spray

Directions

Yield: approximately 40
Cook time: 10 minutes

Ingredients

• 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
• 1/2 stick unsalted butter
• 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
• 
  
• Special equipment: approximately 40 mini muffin papers

Directions

Yield : 4 servings
Cook time : 30 minutes.

Ingredients

For the Salsa:

• 2 large ripe tomatoes (about 1 pound), finely diced
• 1/4 small white or red onion, finely diced
• 1 jalapeno pepper, finely chopped (remove seeds for less heat)
• 1/4 cup chopped fresh cilantro
• Kosher salt

For the Corn Cakes and Eggs:

• 2 cups whole milk
• 3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
• 2 teaspoons sugar
• 1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
• 2 tablespoons extra-virgin olive oil
• 8 large eggs
• 1 tablespoon white vinegar
• 1 Hass avocado, chopped, for garnish

Directions

How to Poach EGG?

Step 1:

Crack each egg into a small cup or bowl. Bring a deep pan of water with 1 tablespoon vinegar to a simmer. Stir to create a whirlpool

Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.

Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.

Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.

Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

Yield: 4 servings
Preparation time: 1o minutes

Directions

Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

Note:

1. To make green “grass” around bunny, toss an additional ½ cup (125mL) coconut with a few drops of green food colouring until desired colour. Place around base of bunny.

Freezing: required