Bananas Foster

2 T butter, unsalted
1/4 C dark brown sugar
zest of one lemon (optional)
1 tsp vanilla
2 T dark rum (optional)
1 banana, sliced thickly 
1 C heavy cream, whipped with 1 tsp vanilla

Gently heat the butter, brown sugar and rum in a large frying pan. 
Cook the mixture over a medium high heat, stirring constantly until the sugar has dissolved. 
Lower the heat and add the banana slices. Cook for about a minute or two, ladling the sugar and butter mixture over the bananas. Gently toss the bananas and continue cooking for another minute, taking care to not overcook them. 
Serving suggestions:
1. Divide over two slices French toast and serve with a generous dollop of whipped cream. 
2. Divide over two bowls of vanilla ice-cream. 

Chicken Soup

3 T olive oil

2 T butter, unsalted

1 onion, chopped

5 cloves garlic, minced finely

2 stalks celery, chopped

3 carrots, julienned diagonally

3 T flour

5 C good-quality chicken or vegetable stock (or more if needed)

1/3 C white wine

4 sprigs of parsley, chopped finely (reserve some for garnish)

2 sprigs thyme, chopped finely

1/2 tsp oregano

2 bay leaves

3 potatoes, peeled and cubed (or 1 1/2 C cooked shells or macaroni)

3-4 cups roast chicken, shredded

1/2 C cream

salt and pepper to taste

Put the butter and olive oil in a large saucepan, and gently sauté the onions for about 3 minutes. Add the garlic, celery and carrots, and cook for about ten minutes. Sprinkle the flour over the vegetables and cook for another five minutes or so. 

Add the stock and the wine and bring to a boil. Add the fresh herbs and chopped potatoes. Check the seasoning, and lower the heat and cook for about 15 minutes until the potatoes are tender. 

Add the shredded chicken to the soup and gently stir in the cream. Add the cooked pasta, instead of potatoes at this point, and warm through. Remove the bay leaves, garnish with some chopped parsley and serve promptly.

Hawaiian Orange-Ginger Glazed Fish

This is one of those super tasty toppings which is very quick to make. It's a little on the sweet side, but ever so scrumptious! You can add a little more lime juice to add some extra sharpness if you like. 

Fish of your choice: sword fish, halibut or striped bass

Topping:
1/3 C mayonnaise
1/3 C marmalade
1/3 C plain yogurt
1T grated fresh ginger
1 tsp rice vinegar
1 tsp lime juice (or more to taste)
1/2 tsp orange zest
Salt and pepper to taste
1/4 C macadamia nuts
Spring onions, chopped, for garnish

Bake or cook the fish until tender.  Mix the topping ingredients together, and heat very gently. Drizzle over cooked fish of your choice, and garnish with spring onions. Serve with basmati rice and some veggies of your choice.