Swiss Chocolate Almond Cake

This has got to be one of my favourite combinations: chocolate with almonds. Make sure the chocolate is good quality and you cannot go wrong with this recipe. YUM!

Ingredients:
200 gr butter, softened
200 gr sugar
1 pinch salt
6 egg yolks
200 gr Chocolat Noir 64%, crumbled
120 gr flour
1½ teaspoons baking powder
100 gr ground almonds
6 egg whites, stiffly beaten

Preparation: 
1.) Whisk butter, sugar, salt and egg yolks with hand mixer until the mixture turns paler.
2.) Melt chocolate in a double boiler, add.
3.) Mix flour, baking powder and almonds, fold into the mixture.
4.) Fold stiffly beaten egg whites into the dough, pour mixture into the prepared cake form.
5.) Bake approx. 45 minutes in the middle of oven preheated to 180°C.

Avocado Mousse with Shrimps

Even if you're not a big fan of gelatine, this is a simple recipe. It is a great entrée for dinner parties. Add a drop of tabasco to give it a hint of spice.

Ingredients:
15 gr powdered gelatine (1 sachet)
2 ripe avocados
2/3 cup mayonnaise
1 lemon (juiced)
salt and pepper
2/3 cup cream – lightly whipped
85 gr peeled cooked prawns
bunch of cilantro
1 shallot chopped very finely
French dressing

Preparation:
1.) Soak gelatine in 3 tbs cold water in small pan
2.) Peel avocados and puree until smooth with lemon juice, salt and pepper
3.) Add mayonnaise
4.) Dissolve gelatine over gentle heat.  When warm and clear stir into the avocado mixture.
5.) Fold in whipped cream with a large metal spoon
6.) Pour into a lightly oiled ring mould and refrigerate until set
7.) Turn out onto a round serving plate.
8.) Mix the prawns with French dressing, chopped cilantro and shallot and pile into the centre of the mousse.  Serve with brown bread and butter.

Fruit fools

You can make fruit fools with any fruit soft enough to mash with a fork. Here you can see how to make strawberry or banana fool. The amount of fruit shown for either sort will make 4 small fools.

Ingredients:
220 gr strawberries
2 small bananas
25 gr caster sugar
1/4 litre yoghurt or double cream
wedge of lemon

For decoration:
chocolate drops, glacé cherries, sliced kiwi, biscuits

Preparation:
1.) Cut the strawberries in half or peel and slice the bananas.
2.) Put the fruit in the bowl and mash it with a fork until it is smooth.
3.) Whisk the yoghurt or cream until it is thick and creamy.
4.) Add this and the sugar to the mashed fruit. Stir them well.
5.) Pour the fruit mixture into the serving dishes or glasses. Decorate them however you like making suns, flowers or animal faces!

Salmon, Mango & Avocado tartar

A fast and juicy starter perfect for your girls' lunch party. Light and tasty!

Ingredients:
400 gr salmon filets
4 avocados
500 gr mango
4 tbsp olive oil
2 lemons (juice + zests)
1/2 small chili pepper, minced
1 clove of garlic, crushed
3 tbsp sesame seeds
1 tbsp chives, minced
Salt & pepper

Preparation:
1.) Cut salmon into cubes, as well as the avocados and the mangos. Place into 3 different medium-sized bowls, one for each ingredient.
2.) In a small bowl, prepare the marinade with the olive oil, the lemon juice and zests. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper.
3.) Pour 2/3 of the marinade over the diced salmon and add in the sesame seeds. Cool for minimum 30 minutes in the refrigerator.
4.) Divide the remaining 1/3 of marinade into two and pour evenly over the diced avocados and the diced mangos respectively. Drain the mangos in a sieve to prevent them from being too juicy.
5.) Set up in the plate directly, using a stainless steel round form, starting with the layer of mangos, then the avocado layer and eventually the salmon one.
6.) Decorate with some chives on top and serve immediately!