Baked Gruyère Chips

Adding a bit of Swiss cheese makes plain chips a delight.

First, peel and cut the potatoes in batons (chunky sticks).  Place them in salted water and bring to a boil - continue boiling for a couple minutes.  Then drain, drizzle with olive oil and arrange on a parchment lined baking tray.

Place into a cold oven and "preheat" to 350F; continue to bake for about 5 minutes.  Using the preheat setting heats extra hot and quick, adding a crispness to the chips.

You can keep it vegan, but I have a weakness for Gruyère.  Remove from the oven and grate Gruyère over the chips.  Return to the oven and increase the heat to 450F.  Once the oven reaches 450F, the chips should be done, but be sure to test.  They should be tender, yet and crisp on the outside.  Season with fleur de sel or Maldon salt and serve.

Sheperdless Pie

Sheperdless pie is the vegetarian version of the classic lamb dish.  It takes a while to make from scratch, but it's worth is.

Start with a mix of veg: sauteed peppers, mushrooms and onions; green beans, peas and carrots; tofu or soy crumbles.

Mix in a gravy.  If you're in a hurry, you can use premix.

Make a smooth mash.  Again, if you're in a hurry, you can use instant mash.

Fill the baking dish, leaving space for adding the mash.  If you're going for a rich dish, top it with gruyère.  Since everything's already cooked, simply place the pies in a cold oven and preheat to 350F.  If the top isn't brown, simply broil until the top is golden brown.

It works alright to spread the mash atop the dish, but I like to pipe the mash - it since it allows steam to escape without boiling the contents over the edge of the baking dish.  It's also perfectly delicious vegan!

Soufflé au fromage

A cheese souffle made with gruyère; seasoned with turmeric, smoky paprika and onion powder.

Omelette aux asperges

Three whites, one yolk and blanched asparagus. Topped with gruyère; served with a buckwheat biscuit and chili roasted fingerling potatoes.

Chili roasted fingerling potatoes:  Coat with olive oil, chili oil, smoked paprika and parsley.

Sweet and Savoury Gruyère, Pecan and Apple Tarte

Sweet, savoury, roasty and smooth flavour!  Since there's no real baking that has to be done - this is a quick and easy dish.

Add sliced apples and grated gruyère to a tortilla.  Broil until the cheese just begins to brown.  Remove from oven and add pecans.  Broil again for 2 minutes.