Here are three wonderful recipes from chef and party planner Trish Magwood to serve family and friends while counting down the hours to 2010. The recipes are from her award-winning cookbook Dish Entertains (HarperCollins).

Cheese Souffle

When you remove this from the oven, take it right to the table and serve immediately as it falls quickly. Serve with stewed tomatoes, tomato butter or your favourite chutney.

• 60 ml (4 tbsp) butter
• 60 ml (4 tbsp) flour
• 425 ml (1 3/4 cups) milk
• 2 ml (1/2 tsp) dry mustard
• Pinch cayenne
• 375 ml (1 1/2 cups) grated aged cheddar
• 6 eggs, separated
• Salt and pepper, to taste
• Preheat oven 160 C (325 F).

1. In a heavy pot, add butter and flour, stirring constantly for 2 minutes. Slowly add milk, stirring constantly, and cook until thick and smooth. Add dry mustard and cayenne. Stir in cheese. Set aside to cool.

2. Separate eggs. In one bowl, beat yolks until pale yellow. Season with salt and pepper and set aside. In a separate bowl in a stand mixer or with a hand mixer, beat egg whites until stiff. Add egg yolks to cooled cheese mixture. Fold in egg whites, being careful not to overmix.

3. Pour into ungreased souffle dish. Reduce heat to 150 C (300 F) and bake for 30 to 40 minutes. Don’t open oven door until souffle has risen and the top is light golden brown. Serve immediately.

Makes 4 servings
Wine match: Australian Sparkling White

Steamed Mussels Provencale

• 1 kg (2 lb) fresh mussels
• 30 ml (2 tbsp) olive oil
• 2 large shallots, diced
• 2 cloves garlic, minced
• 1 can (796 ml/28 oz) diced tomatoes, drained
• 250 ml (1 cup) white wine
• 250 ml (1 cup) 35-per-cent cream
• 30 ml (2 tbsp) fresh thyme, chopped
• 15 ml (1 tbsp) chopped parsley
• Salt and pepper, to taste

1. Scrub mussels, removing beards. Discard any that do not close when tapped or those that are cracked. Set aside.

2. In a large saucepan or Dutch oven, heat oil over medium heat. Add shallots and garlic, and cook until fragrant and tender, about 4 minutes.

3. Add diced tomatoes and bring to a boil, stirring, for 3 to 5 minutes. Add white wine and cook for another 5 minutes. Add cream and reduce until it thickens and coats back of spoon. Season with salt and pepper.

4. Add mussels, thyme and parsley and steam, covered, for 3 to 5 minutes or until all mussels open. (Discard any unopened mussels.)

5. Serve with crusty bread to mop up the sauce and a simple green salad.

Makes 4 servings
Wine match: Sauvignon Blanc

Sticky Toffee Puddings


• 300 ml (1 1/4 cups) water
• 2 ml (1/2 tsp) vanilla
• 2 ml (1/2 tsp) baking soda
• 250 ml (1 cup) dried cranberries
• 175 ml (3/4 cup) butter
• 150 ml (2/3 cup) sugar
• 2 eggs
• 250 ml (1 cup) flour
• 1 ml (1/4 tsp) baking powder

Toffee Sauce
• 250 ml (1 cup) brown sugar
• 125 ml (1/2 cup) butter
• 125 ml (1/2 cup) 35 per cent cream

1. Preheat oven to 180 C (350 F). Butter 8 125-ml (1/2-cup) ramekins.

2. In a saucepan, bring water to a boil; add vanilla, baking soda and cranberries; set aside to cool.

3. In a bowl and using an electric mixer, cream together butter and sugar. In a separate bowl, lightly beat eggs. Add to butter-sugar mixture. Beat until combined. In another bowl, sift flour and baking powder together and fold into batter. Fold in wet cranberry mixture.

4. Divide mixture evenly among ramekins. Bake for 25 minutes.

5. Toffee Sauce: In a saucepan, combine brown sugar, butter and cream and stir over low heat until sugar is dissolved. Stir until sauce thickens.

6. To serve, run knife around edge and remove puddings from ramekins. Invert on plates and drizzle with toffee sauce.

Makes 8 servings
Wine match: Tawny Port

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