Christmas Chocolate

500g dark chocolate 70%
1tbsp instant coffie
2dl mixed nuts, almonds and hazelnuts
1dl dried fruit, blueberries or raisins
1dl dessicated coconut

Melt the chocolate in a bowl over simmering water. Stir in the instant coffie.

Roast the nuts in the oven for 15 minutes at 180˚C.

Add the nuts, coconut and dried fruit to the melted chocolate and pour over a baking tray lined with baking paper. Spread evenly with a spatula and let cool in the fridge for 30 minutes.

My Famous Christmas Florentines

Why not give something you made yourself for christmas this year, like these christmas florentines. I think it´s always a special thing when you get something from someone that has put in some effort and creativity into a present.

100g special K cornflakes, bashed into fine crumbs
90g flaked almonds
50g dried blueberries
50g dried apricot, chopped
397g can condensed milk
300g milk chocolate
60g dessicated coconut

Heat the oven to 180˚C and line a baking tray with a sheet of baking parchment. Put the crushed cornflakes, almonds, blueberries and apricots in a bowl and mix well together. Stir in the condensed milk until all the ingredients are sticky. Spoon tablespoons of the mixture onto the sheet and leave some room for spreading. Flatten each spoonful with the back of the spoon and bake for 10-12 minutes until golden brown.

Melt the chocolate over simmering water. When the cookies are cool, spoon or brush the base of the cookies with the melted chocolate and dip in the dessicated coconut. Leave until the chocolate has set and serve or put in a box as presents. Will keep for 5 days in a airtight container.

English Scones

225g flour

1 tsp baking powder

pinch of salt

25g sugar

50g butter, softened

150ml milk

1 egg, beaten

100gr walnuts, chopped

Pre-heat the oven to 220C.

Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency.

Add the milk, a little at a time, working to a smooth dough. Add the walnuts and work them into the dough.

This is now best left to rest for 5-15 minutes before rolling.

Roll out the dough on a lightly floured work surface until 2cm thick. Using a 5cm pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.

Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.

Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and serve while still warm.

Bread and Butter Pudding

Bread and butter pudding is one of those classic old English recipes that really warm you up when it starts to get cold. The addition of marmalade brushed over the bread makes it fantastically crisp, with a zingy orangey bitterness that just makes the whole thing superb. I also include baileys wich I love but if you don´t like it....leave it out. This is another dessert that you don’t want to overcook because you want to have the soft insides contrasting with the crispiness on top.

350g white bread, at least 24 hours old

5 tbsp orange marmalade

3 large eggs and

1 egg yolk

250ml full fat milk

250ml double cream

1dl bailey´s liquor

2 tbsp sugar

few drops of vanilla extract

sugar and cinnamon to sprinkle

1. Set the oven at 180˚C. You will also need a deep ovenproof dish, very lightly buttered.

2. Slice the bread and trim the edges off.

3. Melt the marmalade in a small saucepan. Put half of the bread slices in the oven proof dish. Spoon half of the marmalade over the bread. Heat the milk, cream, vanilla extract, baileys and sugar in a pot and bring to the boil. Take of the heat and beat in the eggs. Pour half the egg and milk mixture over the bread. Add the remaining slices, the rest of the marmalade and the rest of egg and milk mixture. Push the bead down so it soaked with the sweet liquid. Sprinkle a little cinnamon and sugar on top.

4. Bake in the preheated oven for 35-40 minutes until it is puffed and golden. Shake it gently, it should wobble but show no sign of uncooked custard. Serve warm, and if you wish, with a dollop of whipped cream.

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.