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!

Avocado shrimp Salad

This quick and easy shrimp salad makes the perfect light meal or a substantial side salad. It is a great tasting combination of shrimp and plenty of health-promoting vegetables.

Ingredients: (serves 6)
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Preparation:
1.) Add shrimp, avocado, and onion to a large bowl.
2.) In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
3.) Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Basic risotto

This is the basic recipe for risotto, through this recipe one can truly appreciate and understand how short grain rice, when cooked using the right technique, becomes a marvel of texture and viscosity. To this basic recipe any flavoring can be added, giving the risotto has a new personality each time.

Ingredients:
3 tablespoons extra-virgin olive oil
1 cup onion, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup white wine, dry
6 cups chicken stock
½ teaspoon salt, or as needed
2 teaspoons unsalted butter
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper

Preparation:
1.) In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes.
2.) Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
3.) Pour in the wine and stir well until evaporated.
4.) Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed.
5.) Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added.
6.) Remove the casserole from the heat. Beat in the butter until completely melted, then half of the grated cheese. Adjust the seasoning with salt, if necessary, and pepper.

Top each serving with some of the remaining grated cheese; serve immediately, ladled into warm shallow bowls.

Pavlova

It’s the new trend of the Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!

Ingredients:
For the meringue:
2 egg whites
110 gr of powdered sugar
1 dash of lemon juice
1 tablespoon of corn starch
For the chantilly:
25 cl of liquid fleurette cream
2 tablespoons of mascarpone
2 tablespoons of glazed sugar
For the decor:
200 gr of red fruit (raspberries, blueberries, gooseberries…)
10 cl of raspberry topping

Preparation:
Preheat the oven to 180° C.

1.) In a salad bowl, beat the egg whites into snow peaks and the powdered sugar.
2.) Incorporate the lemon juice and the starch, mix delicately.
3.) On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.
4.) Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.
5.) In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.
6.) Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.

Spinach pasta salad

Here's a great way to incorporate your greens into a healthy and delicious dish. Who can resist a refreshing pasta salad?

Ingredients:
For the salad:
2 1/2 cups bowtie pasta
2 cups spinach
1 bunch cilantro
1/4 cups onion, finely diced
2 garlic cloves, finely chopped
2 avocados, diced
1 can navy beans or chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
For the Dressing:
Juice of a lemon
2 tsp olive oil
1 tsp sugar
2 tsp mustard
1/2 tsp cumin
Salt and pepper, to taste

Preparation:
1.) Bring a large pot of water to a boil. Cook pasta until done, about 7-9 minutes. Drain pasta and set aside.
2.) Place cilantro and spinach in a food processor and process until chopped into tiny pieces.
3.) Add greens to a medium bowl.
4.) Add the garlic, onion, tomatoes, avocado, and beans.
5.) Toss in cooked pasta, and stir until combined.
6.) Pour dressing over the top and fold into salad until well coated.
7.) Refrigerate for at least 10-15 minutes to let flavors combine.

Egg in a hole with grilled tomatoes

This is a fun breakfast dish for adults and kids to make on the weekend when you have a little more time. It's filling and it's healthy. For an extra special touch use a heart-shaped cutout.

Ingredients:
4 medium tomatoes
1 tbsp olive oil
2 tbsp grated Parmesan cheese
4 slices whole-grain bread
4 large eggs
butter
salt and pepper

Preparation:
Heat oven on grill cycle.
1.) Place the tomatoes cut-side up on a tray covered with baking sheet. Drizzle with 1 tbsp oil and sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes. Transfer to plate and sprinkle with the Parmesan cheese.
2.) Brush 1 side of each slice of bread with butter. Using a round cookie cutter or drinking glass, cut a hole in the center of each slice, reserving the cutout pieces.
3.) Heat 2 tsp oil in a large nonstick frying pan over medium heat. Place half the bread and cutouts, buttered side up, in the frying pan and cook until the undersides are crisp, 1 to 2 minutes; flip.
4.) Crack 1 egg into each hole. Dividing evenly, season with salt and pepper and cook, covered, to desired doneness, 2 to 3 minutes for runny yolks.
5.) Transfer to plates and cover with foil to keep warm.
6.) Repeat with the remaining 2 tsp oil, bread and eggs. Serve with the tomatoes and cutouts.

Broccoli & Roquefort Quiche

Ok, so Broccoli isn't our favourite food but I do like to serve it for dinner from time to time just for a change. Here is a version that has meet family approval.

Ingredients: (6 persons)
For the filling
100 gr of cooked broccoli flowers
1 small carrot (100gr)
2 eggs
1 dl of milk
50 gr of Roquefort

For the shortcut crust (it also works with a ready-made good quality pie crust)
100 gr of wheat flour
100 gr of rice flour
100 gr of butter
½ tea spoon of herbes de Provence
½ tea spoon of salt

Preparation:
1.) Sieve the three flours, and cut up butter in a salad bowl. Add herbs and salt.
2.) Mix with your fingertips in order to obtain a sandy texture.
3.) Pour 1/2 dl of water.
4.) Knead lightly. Pick up the dough in a ball, wrap it in plastic film and allow to sit for 30 min in the refrigerator.
5.) Wash and grate the carrot.
6.) Cut the Roquefort into small cubes.
7.) In a salad bowl, whip the eggs with the milk. Salt and pepper. Add the carrots.
8.) Rollout the shortcut pastry dough and apply it in a tart dish.
9.) Spread the garnish of carrots, broccoli and diced-up Roquefort.
10.) Let cook for 30 minutes in a 180°C preheated oven.

Tiffany's Salad Dressing

Tiffany is head of a very large family. This dressing is guaranteed to be tasty and easy to make. She usually makes double this quantity and has it in the fridge all the time. Her kids eat pizza, salads, baked potatoes, spring rolls just about anything with it.

Ingredients:
125 vinegar
100 brown sugar
250 olive oil
1/3 fresh onion
loaded t-spoon of coarse mustard

Preparation:
1.) Whizz together and you are done.

Cesar Dip

A zesty dip with crudités is a tasty, healthy option for parties or snacks. Provide broccoli, baby carrots or your favorite raw vegetables for dipping. Perfect for Saturday night dinner guests.

Ingredients:
16 ounces cottage cheese
1/2 cup grated Parmesan cheese
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoons garlic salt
1/2 teaspoon salt
1/2 teaspoon anchovy paste (optional)
1/2 teaspoon bottled hot pepper sauce
1/8 teaspoon freshly ground black pepper
1/3 cup olive oil
  Freshly ground black pepper (optional)
12 cups cut-up raw vegetables for dipping (such as carrots, zucchini, radishes, string beans, broccoli, cauliflower, and/or sweet peppers)

Preparations:
1.) In a food processor combine cottage cheese, Parmesan cheese, lemon juice, Worcestershire sauce, garlic salt, salt, anchovy paste (if desired), hot pepper sauce, and 1/8 teaspoon black pepper. Cover and process about 2 minutes or until well mixed
2.) With machine running, slowly add oil through feed tube, processing for about 1 minute
3.) Transfer dip to a serving bowl
4.) If desired, sprinkle with additional black pepper
5.) Serve dip with raw vegetables