Hot chocolate fondant

This dessert is easy to make and can even be prepared the day before and then baked when you are ready to serve.

Ingredients
125g butter, plus extra for greasing
20g of cocoa powder
200g dark chocolate
2 eggs, plus 2 yolks
25g plain flour, plus extra for dusting

For the orange compote:
1 large orange, peeled and segmented
2 tsp sugar
100ml white wine
1 tsp cornflour, mixed into a paste with a little water
OR Plum compote:
4 plums,halved,stoned
2 tbsp sugar
juice of 1 orange
grand marnier
OR tinned Cherries

To make hot chocolate fondant :1. Preheat the oven to 180°C, gas mark 4. Evenly brush four pudding moulds with butter & then coat the buttered moulds with cocoa powder, tapping off any excess.
Transfer the prepared moulds to a baking sheet.

2. Place the chocolate & butter in a bain-marie, making sure the bowl does not touch the surface of the water, stir until melted & smooth.
Take the bowl off the pan to allow the chocolate to cool slightly.

3. Place the eggs, yolks & sugar in a large mixing bowl. Using an electric whisk, beat on high until thick, pale & fluffy & has doubled in volume.
Add the cooled chocolate mixture into the eggs a& sugar & finally fold in the flour.

4. Divide the mixture equally between the prepared pudding moulds & fill so each is ¾ full.
Place in the oven for 12 minutes, until the puddings rise & their surface breaks slightly.
The center of the fondant should still be liquid once cooked.
Meanwhile make your compote.

5. For the orange compote, heat the orange in a frying pan, stir in the caster sugar & cook gently until the mixture starts to sizzle.
Add the wine & cornflour paste & cook until the compote has reduced by half.
OR
For plum compote ,place plums cut side down on to the frying pan.
Sprinkle sugar over & fry until browned,turn around,add orange juice & saute until juice is reduced by half.

6. Remove the fondants from the oven & use a sharp knife to cut around the edges of each pudding mould to release.
Invert onto plates & carefully remove the moulds.
Serve immediately with the orange compote,plum compote or just with tinned cherries.
Or with a spoonful of vanilla icecream...

Lemon Creams

500 ml double cream
150 g sugar
100 g lemon juice

Heat the cream on the saucepan but don't boil.Scatter in the sugar,then bring to the boil,simmer for 3-4 min.
Remove the cream from the heat & add the lemon juice.
Strain the mixture through the sieve into a jug & divide between 6 ramekins.leave to set in the fridge overnight.
Serve with sliced bananas & passion fruit pulp.
Or roasted plums.
Or caramelized pears...

Banoffee Pie

Bottom:
300 g double chocolate chip cookies
100 g butter
50 g whole hazelnuts
Filling:
100 g butter
100 g sugar
375 caramel condensed milk
Topping:
4 very ripe medium bananas,sliced
juice of half lemon
300 ml fresh cream
1 tbsp dusting sugar
vanilla extract
50 g grated dark chocolate

Melt the butter.
Roast the hazelnuts on hot pan,clean.
Crush the cookies.
Mix it all together & cover the bottom of the 23 cm spring form cake tin,greased & lined with baking paper.
Chill until you make the caramel cream:
Heat the sugar & butter until sugar is completely dissolved & starts to change the colour.Add carefully the caramel,bring it to boil for a minute,then take off the heat.
Pour the caramel sauce over the cake base & let it chill again at least 1 h.
Sprinkle the lemon juice over the sliced bananas.
Whip the cream & add half of the bananas.
Lift the cream on to the cake.
Decorate with rest of the bananas,cover with grated chocolate.
If you can resist,let it chill for another hour before you remove the cake from the baking tin & serving it..

Smoked salmon & chive pâté

Ingredients
200g tub cream cheese or soft cheese (light if you prefer)
1 tbsp fresh cream
200g smoked salmon , finely chopped
4 tbsp chives , finely chopped
1 halved lemon

Beat the cream cheese with an electric whisk, then beat in some seasoning, the chives, cream & a good squeeze of lemon.
Stir in the smoked salmon.

For a smooth pâté
Simply blend the ingredients in a food processor.

Hot Cheese Soup

55g butter
55g flour

425ml chicken stock
3oo ml milk
2 carrots,grated
175g cheddar cheese,grated
salt,pepper

For serving:
crusty bread
fried bacon

Melt the butter.
Sprinkle in the flour & cook,stirring constantly ca 1 min.
Remove saucepan from the heat & gradually stir in the chicken stock & milk.
Return to the heat & bring to boil,stirring constantly,simmer then 3-4 min.,or until soup is thickened & smooth.
Add the grated carrot & simmer for 3 more min.,then stir in the grated cheese.
When the cheese is melted,season to taste.
Serve immediately with crusty bread etc.