Welsh Rarebit

4 large thick slices of white sandwich bread

1 heaping tablespoon of finely chopped sage leaves

2 green onions, finely chopped

6 ounces aged Cheddar cheese, grated

1 teaspoon dry mustard

4 tablespoons of brown ale

1 large egg, beaten

Few drops Tabasco sauce

Pinch cayenne pepper

1 Pre-heat oven grill. Place the bread onto a grill pan and toast under the grill on both sides until crisp and golden.

2 Mix the cheese, sage, green onion, dry mustard, brown ale, beaten egg and Tabasco sauce together in a bowl until very well mixed. Divide equally amongst the 4 slices of toast, spreading the mixture completely to the edges of each slice. Sprinkle each with a light dusting of cayenne powder.

3 Place under the heated grill again until the cheese is melted, golden brown and bubbling.

4 Serve immediately along with some salad on the side.

Serves 2 as a main course or 4 as a starter

Parsnip, Apple & Brie Soup

1 tablespoon butter

1 medium onion chopped

4 cups peeled and chopped parsnips

2 apples peeled and quartered

4 cups reduced-sodium chicken or vegetable broth

4 ounces Brie cubed

Salt & pepper

Red apple, diced (optional)

1 In a large saucepan, melt butter over medium-high heat. Stir in onion, cook, stirring for 2 minutes or until starting to soften. Add parsnips, apples and broth; bring to boil. Reduce heat; cover and simmer for 15 minutes or until tender.

2 In a blender, puree soup, in batches, until smooth; return to saucepan. Stir in cheese; heat over medium-low heat, stirring occasionally, just until cheese melts. Season to taste with salt and pepper.

3 Serve garnished with diced apple, if desired.

Tip: If soup thickens upon standing, add more broth and reheat gently.

Serves 4 to 6

Dr. T's Famous Beet Salad!!

Salad:

3 large fresh beets

2-3 cups mixed greens, pre-washed

1 medium red onion, thinly sliced

1 box Boursin cheese

¼ cup pecans, toasted or pine nuts, toasted

Small handful of fresh mint leaves, left as whole leaves - do not chop

Dressing:

¼ cup maple syrup

¼ cup Balsamic vinegar

¼ cup olive oil

¾ teaspoon dry mustard

Pepper to taste

1 Wrap beets individually in foil. Roast at 250° for about 1½ hours. Remove from oven. Remove foil. Under running water slip skins off. Slice in to 2-3" chunks.

2 In small bowl combine all dressing ingredients.

3 In large bowl mix mix the greens, red onion, Boursin cheese, fresh mint leaves and pecans, or pine nuts. Add beets.

4 Pour desired amount of dressing on salad - a bit at a time until you are happy with the consistency - and toss.

4 Servings

Beer-Braised Sausages and Warm Potato Salad

2 tablespoons extra-virgin olive oil

1 1/2 pounds sweet Italian sausages

1 medium yellow onion (halved and thinly sliced)

12 ounces pale ale beer

1 1/2 pounds small red potatoes (halved)

1 tablespoon red-wine vinegar

2 tablespoons fresh parsley (chopped)

1 In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides,about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium and cook until potatoes are tender, about 20 minutes.

2 Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooling liquid) and toss to combine.

3 Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

4 Servings