Guacamole

Please don´t be lazy and buy the ready made canned guacamole crap you get in the supermarkets. Make it your self, it´s very easy. This is very healthy stuff and tastes great with the classic quesadillas or with grilled chicken.

2 - 3 avocados

1 tbsp lime juice

1 tbsp olive oil

1 tomato, cut into cubes

1 garlic clove, pressed

dash of tabasco

salt and pepper

1. Remove the shell and stone of the avocados and mush the green stuff with a fork. Add the lime and olive oil and keep mushing everything together in a bowl.

2. Add the rest of the ingredients and blend well together. Season with salt and pepper.

Flourless Chocolate Cake

This is the best chocolate cake, crunchy on the outside and soft in the middle.

125g dark chocolate, 70%

125g sugar

60g butter

3 eggs, seperated

1. Preheat the oven to 175

2. Melt the butter and chocolate together in a bowl over simmering water.

3. Whisk the eggwhites untill stiff.

4. Once the chocolate and butter has melted, stir in the sugar and egg yolks very quickly.

5. Pour into a baking tray and bake for 30 minutes.

The Best Breakfast

1L yogurt, fat free

1 heaped tbsp brown sugar

2 eggs, free range

2 bananas

2 apples

strawberries

1. Whip the yogurt, sugar and eggs well together in a bowl.

2. Cut the fruit as you like and add to the yogurt.

3. Serve with some granola or just as it is.

Italian Chicken Stew

This is a very nice and simple recipe that i love to make. It only takes 10 - 15 minutes to prepare and then you just let it simmer on a low temperature for as long as you like.....the longer the better!!

4 chicken breasts, cut into cubes

1 large red onion, sliced

3 garlic cloves, chopped

1 can chopped tomatoes

salt and pepper

oregano

basil

5 dl chicken stock

zest of 1 orange

2 tbsp honey

1. Brown the chicken in some olive oil and then set aside.

2. Saute the onion and garlic in the same pan for 4 - 5 minutes, don´t burn. Add the tin tomatoes, salt, pepper, oregano and basil. Let it simmer on medium heat for 5 minutes.

3. Add the chicken stock and orange zest. Stir and bring to the boil.

4. Add the chicken and let it simmer on low heat for 25 minutes.

5. Finally add the honey and stir. Serve with some jasmine rice and focaccia.

Grilled Peaches – with Vanilla Mascarpone

This is a great summer dessert which will impress all your friends. You could sprinkle some chopped mint on top to make it extra "summery". I used the mascarpone but you could just as easy go with some vanilla ice cream. Remember that the peaches must be soft and juicy, not to firm!!....ehhhh that could have meant something else :)

4 peaches, halved and stone removed

2 tbsp olive oil

4 tbsp caster sugar

1 vanilla pod, seeds scraped out

250g mascarpone cheese

3 dl razberries

2 tbsp honey

4 servings

1. Put the peaches in a bowl, drizlle the olive oil and 2 tbsp of sugar over and coat the peaches well. Grill on the meat side down on a hot grill for 5 minutes. Lower the heat on the grill, turn the peaches and cook for another 5 minutes.

2. Put the mascarpone cheese in a bowl and add the vanilla seeds, rest of the sugar and mix together.

3. Serve with some razberries and drizzle the honey on top.

French Chocolate Fondant Cake

This is a great dessert for you chocolate lovers.

200g dark chocolate

240g butter

8 eggs

400g sugar

130g flour

Preheat the oven to 170°C and butter a 24cm-wide cake pan.

In a bowl, melt the chocolate and butter in a bowl over a water bath. Then set aside.

In a another bowl, mix the eggs and sugar with an electric mixer. Then place the bowl over the water bath and keep mixing until slightly warm (room temperature).

Pour the chocolate over the egg mixture, and blend together with a spatula.

Sprikle the flour over and mix together with the spatula. untill smooth.

Pour the batter into the cake pan and bake for 30 minutes until just set.

Chocolate dessert

I challenge anyone who has a more simple and delish dessert than this!! And don´t worry about the maringue on top, I just did that to show off :)

2 ½ dl double cream

200g dark chocolate

3 egg yolks

50g butter

zest from 1 orange

½ dl whiskey or cognac

1 vanilla pod, halved and seeds scraped out

1. Put the double cream, vanilla seeds and vanilla pod into a pot and bring it to the boil. Add the chockolate and butter and let it melt into the cream. Take off the heat and stir the egg yolks in one by one. Add the whiskey and orange zest to the chocolate and stir. Pour into small serving glasses and cool for 30 minutes.