We are happy to share our recipes with guests. Below you'll find a few of the most requested.

Ingredients:

ž cup (175 ml) plain yogurt

6 eggs

˝ cup (40 grams) shredded Parmesan or Romano cheese

6 Roma tomatoes, skin removed and sliced thin

˝ cup (25 grams) fresh basil

salt and pepper to taste

single-crust pie shell

Tomato Basil Tart (Serves 8)

This is a beautiful dish to make at the height of summer, when both basil and tomatoes are plentiful. The tart tastes as wonderful as it looks!

Method:

Preheat oven to 375*F/190*C

Prepare piecrust to line the bottom of a 9-inch tart pan. Cover with parchment and dried beans or pie weights and bake for 10-15 minutes until very light brown. Remove parchment and weights.

Combine all ingredients except tomatoes in a mixing bowl and mix thoroughly by hand.

Place a layer of tomato slices in the bottom of the prepared pie crust, followed by one-half of the egg mixture. Repeat.

Bake for 30 minutes or until eggs are firm.

Serve warm.

Bread Pudding (Serves 8)

Bread pudding is often served as a dessert, but it makes a spectacular breakfast dish.

Ingredients:

7 slices white bread

softened butter (for bread and baking dishes)

1 quart (1 liter) milk

3 eggs

˝ cup (120 grams) sugar

ź tsp salt

1 tsp vanilla

Method:

Preheat oven to 325*F/165*C.

Butter bread and tear into small pieces, placing pieces in a large bowl.

In a separate bowl, mix all other ingredients together then pour over bread. Let stand 10 minutes.

Use butter to grease bottom and sides of 8 ramekins (6 oz/200ml size) or a casserole dish (2-quart/2-liter size).

Pour pudding into baking dish and bake for 45 minutes to 1 hour, until pudding is puffy and brown.

Serve warm with maple syrup.