Mushroom Salad Milanese Recipe:

1. Wash  mushrooms and peel, leaving the cap and stem together.
2. Heat water and lemon juice to boiling in saucepan.
3. Add mushrooms.
4. Cover and simmer over low heat for 5 to 10 minutes, or until tender.
5. Drain and place in a bowl with the salad dressing.
6. Chill in the refrigerator for several hours, turning the mushrooms occasionally to marinate them throughly.
7. Cut the mushrooms in half.
8. For each salad, mound 1/3 cup of cottage cheese in the center of the salad greens.
9. Place 1/2 tomato slice with a half mushroom (cut-side down).
10. Garnish the top with cheese and three olive slices.
11. Makes 4 servings

List of ingredients required:

• 4 large mushrooms.
• 1/4 cup water.
• 1/2 teaspoon lemon juice.
• 2 tablespoons Italian-style salad dressing.
• 1 1/3 cups creamed cottage cheese.
• Salad greens.
• 1 tomato, cut in 4 slices and halved.
• 4 stuffed olives, cut in thirds.

1. Grease a 180mm diameter souffle dish

2. Drain the asparagus and liquidize it into a fine puree

3. Melt the butter in a large pan over low heat

4. Stir in the flour then remove the pan from the heat

5. Gradually pour the milk into the pan while stirring continuously

6. Return the pan to the heat and bring it to the boil while stirring

7. Simmer for a minute

8. Remove from the heat and leave it to cool for about 5minutes

9. Stir in the egg yolks one by one

10. Stir in the asparagus

11. Add the salt and pepper to taste

12. Whisk the egg whites and gently pour them into the mixture

13. Pour the mixture into the prepared dish and bake in the preheated oven for about 35 to 40minutes, until the souffle is well risen and browned on the top

14. Serve immediately

List of ingredients required:

(serves 3 to 4 people)

Salt and freshly ground pepper
1 and 1/2 oz (40g) butter
175ml milk
3 egg yolks
4 egg whites
12 oz (350g) tin asparagus tips
1 oz (25g) plain flour

The oven should be preheated at a temperature of 350F (180C)