Smoke Beef and Pasta Frittatas

Ingredients:
* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Way to make it:
1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized fying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all dente. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.
2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.
3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove rom the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.
4. Take the rying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble arround the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.
5. After a few minute, lower the temperature and cook for 6-8 minutes.
6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquit egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.
7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.

Roast fillet of Salmon

Ingredients:
* 2 red peppers
* 2 green peppers
* 1 orange pepper
* 4 salmon fillets ( 150 gr each )
* 2 garlic gloves
* half a red onion
* 150 ml balsamic vinegar
* 100 ml olive oil
* Salt and pepper
* Fresh dill, basil, chevril, coriander

Way to make it:
1. Halve and deseed the peppers, place on baking tray and drizzle with olive oil. Roast in hot oven until golden on top. Remove from oven, place in a bowl and cover.
2. Place the seasoned salmon in a preheated pan wih a little oil and put in the oven for about 5 minutes at 200'C.
3. For the marinade, chop the garlic, onion and herbs. Place in a bowl with the oil, vinegar and some salt and pepper.
4. De-skin and slice the peppers into stripsand place in the marinade for 5 minutes.
5. Arrange the peppers on a plate with a little of the marinade and place the salmon on top.
6. Garnish with fresh basil leaves.

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Fillet ikan salmon panggang

Bahan-bahan:
* 2 paprika merah
* 2 paprika hijau
* 1 paprika kuning
* 4 fillet ikan salmon( 150 gr masing-masing)
* 2 siung bawang putih
* separuh bawang merah
* 150 ml cuka balsamic
* 100 ml minyak zaitun
* Garam dan merica
* Dill, basil, chevril, ketumbar

Cara membuat:
1. Belah dua dan potong paprika, tempatkan pada loyang dan perciki minya zaitunk. Oven dengan suhu panas sampai atasnya berwarna kecoklatan . Keluarkan dari oven, masukkan dalam mangkok dan tutup.
2. Masukkan ikan salmon yang dibumbui dalam loyang tahan panas dengan sedikit minyak dan masukkan dalam oven 5 menit pada 200'C.
3. Untuk bumbu pencelup, bawang putih cincang, bawang dan bumbu-bumbu. Tempatkan di sebuah mangkok dengan minyak, cuka, sedikit garam dan lada.
4. Kupas dan iris paprika masukkan dalam wadah dan campur dengan bumbu perendam, diamkan selama 5 menit.
5. Susun paprika diatas piring dengan sedikit bumbu perendam dan letakkan ikan salmon diatasnya.
6. Hias dengan daun basil. Sajikan.

Ricotta and Peach Flan

Ingredients:
* 250 gr sweetened shortcrust pastry
* 500 gr Ricotta cheese
* 75 gr caster sugar
* 2 oranges (grated)
* 3 eggs (whisked)
* 150 ml double cream (whisk)
* 2 fresh peaches (peel, slice)
* 1 tsp sugar
* 3 tbsp sour cream

Way to make it:
1. Roll out sweetened shortcrust pastry, line a deep flan tin and blind bake to 30 minutes or so.
2. Meanwhile add Ricotta cheese, caster sugar, the grated zest of two oranges and three whisked eggs.
3. Whisk double cream until soft peaks form, then fold gently into the cheese and egg mixture.
4. When the pastry is ready, arrange the slice peaches in the bottom, pour the cheese mixture over and bake moreover 45 minutes.
5. After that leave the flan to cool for about one hour. When the flan complately cold, mix a tsp of sugar with three tbsp of sour cream and either spread this over the top or serve as an accompaniment. Decorate the flan with more peach slices and serve.

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Ricotta dan Peach Flan

Bahan-bahan:
* 250 gr shortcrust pastry manis
* 500 gr keju Ricotta
* 75 gr gula kastor
* 2 jeruk (parut)
* 3 telor (kocok)
* 150 ml double creame(kocok)
* 2 buah peach segar (kupas, iris)
* 1 sdt gula
* 3 sdm sour cream

Cara membuat:
1. Ratakan/licinkan shortcrust manis, cetak adonan dalam loyang dan biarkan kira-kira selama 30 menit.
2. Sementara itu tambahkan keju Ricotta, gula kastor, parutan 2 buah jeruk yang enak dan 3 kocokkan telor.
3. Kocok double creame sampai lembut, kemudian campur dalam kocokkan telor dan keju.
4. Ketika pastry siap, susun irisan buah peach di dasar, tuangkan campuran keju di atasnya dan oven lebih kurang 45 menit.
5. Setelah itu keluarkan dan biarkan selama 1 jam hingga dingin. Ketika flan sudah benar-benar dingin, campur gula dengan 3-sdm sour creame dan juga oleskan diatasnya atau jadikan pelengkap kue. Hias Flan dengan beberapa irisan buah peach dan sajikan.

Cod, Leek and Parsley Pie

Ingredients:
* 745 ml milk
* 750 gr cod or haddock fillet
* 3 medium leeks
* 50 gr butter
* 250 gr medium-sized brown mushrooms
* A big bunch of parsley, chopped
* 3 heaped tbsps plain flour
* 8 anchovvy fillets, drained and chopped
* 3 small gherkins, chopped
* 12 capers, rinsed
* 250 gr cooked peeled prawns
* 4 tbsps creme fraiche
* 400 gr chilled ready-made puff pastry
* A little milk or beaten egg or glazing
* Salt and freshly ground black pepper

= A dip pie dish, with a rim, that will hold about 1.5 litres

Way to make it:
1. Put the milk in a pan large enough to hold the fish. Put it over a moderate heat and, when it starts to shudder and little bubbles come to the surface, slide in the fish.
2. Continue to bring to the boil, just as the milk starts to rise, turn the heat down, then leave the fish to simmer gentley until it is tender and the flakes come easily apart a matter of only 6-7 minutes.
3. Remove the fish with a slotted spoon, keeping the cooking liquor, and let the fish fall into a bowl in big flakes and chunks.
4. Meanwhile, trim and slice the leeks into rounds about as thick as your finger, then rinse them thoroughly under running water. Melt the butter in a pan and cook the leeks until bright green and soft.
5. This will take a good 20 minutes, so slice the mushrooms while the leeks are cooking. When the leeks are soft, add the sliced mushrooms and half the parsley. Cook for about 5 minutes, stirring from time to time, until the musrooms are cooked, sprinkle the flour over and cook for a minute, the stir the reserved fishy milk in. Bring slowly to the boil, stirring. When the consistency is that of a thick sauce, toss in the anchovies, gherkins and capers and leave to simmer gently, with generous seasoning of salt and pepper for about 15 minutes.
6. Preheat the oven 200'C.
7. Very gentley fold in the fish, the prawns, the rest of the parsley and the creme fraiche if you fancy an especially creamy filling. Check the seasoning. Take care not to smash the flakes or fish.
8. Spoon into the pie dish. The filling should come almost to the top. Pop something in the middle to hold up the pastry; a cup or an egg cup will do, unless, you have a pie funnel. Let the mixture cool beffore you put the pastry on top.
9. Roll out the pastry to fit the top of the dish it should be slightly larger than the pie, then wet the rim with water or a little milk. Cut a strip off the edge of the pastry and press it firmly on to the rim of the dish. Wet the rim of the pastry and lay the pastry lid on top.
10. Press firmly down on the rim and pinch the edges together to seal. Brush with a little milk or beaten egg, make a few cuts in the lid and bake in the preheated oven until the pastry is golden brown and crisp at the edges about 25 minutes.

Chocolate Slices

Ingredients:
* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:
* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:
1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Contineu cooking ove this low heat for 2-3 minues, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.
2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.
3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.
4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.
5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the choclate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight. Cut into 6 slices.

Blackberry and Cassis Crush

Ingredients:
* 200 gr blackberries
* 7 tbsps creme de cassis
* 142 ml double cream
* 500 ml Indulgence Vanilla ice cream, slightly softened
* 2 meringue nests, roughly crushed
* 4 large sundae glasses

Way to make it:
1. Divide the blackberries between the sundae glasses.
2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.
3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.
4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.
5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.

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Blackberry dan Cassis Crush

Bahan-bahan:
* 200 gr blackberries
* 7 sdm creme de cassis
* 142 ml double cream
* 500 ml ice cream vanili, biarkan sesaat biar agak cair
* 2 kue kering dari putih telor (meringue), hancurkan kasar
* 4 gelas eskrim besar

Cara membuat:
1. Bagi rata blackberries dalam gelas.
2. Tuangkan 1 sdm creme de cassis dalam masing-masing gelas, kemudian hancurkan berries. Diamkan 30 menit.
3. Kocok creme dengan 1 sdm creme de cassis, sampai campuran lembut.
4. Masukkan eskrim yang agak leleh ke dalam suatu mangkuk dan campur dengan meringue, kemudian aduk dalam campuran krim.
5. Sendok 1/4 campuran ini ke dalam masing-masing gelas eskrim, taruh blackberry pada atas masing-masing gelas dan taburi dengan sisa creme de cassis. Sajikan.

Asia Beef Burger

Ingredients:
* 500 gr minced beef
* 200 gr or 2 large flat brown mushrooms
* 1 tbsp light soy sauce
* 1 tbsp Fish sauce
* 2 small hot chillies, desseded
* 15 gr fresh coriander
* 2 sticks lemon grass, trimmed and roughly chooped
* 3 gloves garlic, peeled
* 1 shallot, peeled and roughly chopped
* A little flour
* 2 tbsps groundnut or olive oil
* 6 Wholemeal buns
* 6 tbsps tomato chutney or relish
* Salt and freshly ground black pepper

Way to make it:
1. Put the minced beef in a bowl.
2. Wipe the mushrooms, slice them thickly and chop finely in a food prosessor. Tip them into the beef with the soy sauce and the fish sauce.
3. Put the chillies, coriander, chopped lemon grass, garlic and shallots in the food processor and chop as finely as you can. Add them to the beef with half of teaspoon of salt and several grinds of black pepper.
4. Mix all the ingredients thoroughly. With floured hands, press them into six flat patties about 7.5 cm in diameter. Set them aside.
5. Warm the groundnut or olive oil in a nonstick frying pan. When the oil is hot, put the patties in the pan and let them cook for a minute or two until the underside is golden, then turn with palette knife. Contineu cooking for a minute, then turn down the heat, cover the pan and cook for 4 minutes. Drain on kitchen paper for a few seconds.
6. While the patties are cooking, split the burns and toast the flat sides. When they are golden, spread lightly with chutney or relish, then sandwich a hot patty between them. Serve immediately.

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Asia Beef Burger

Bahan-bahan:
* 500 gr daging sapi cincang
* 200 gr atau 2 jamur coklat yang tipis tapi besar
* 1 sdm soy sauce
* 1 sdm saus ikan
* 2 kecil cabai
* 15 gr ketumbar
* 2 batang serai, keprak dan iris kasar
* 3 siung bawang putih, kupas
* 1 bawang prei, kupas dan cincang kasar
* Sedikit tepung
* 2 sdm minyak kacang tanah atau minyak zaitun
* 6 Wholemeal roti kismis
* 6 sdm saus tomat atau yang lainnya
* Garam dan merica hitam bubuk

Cara membuat:
1. Letakkan daging sapi cincang dalam suatu mangkuk.
2. Cuci jamur, iris agak tebal dan cincang dalam prosessor. Campur daging sapi cincang dengan soy sauce dan saus ikan.
3. Masukkan cabai, ketumbar, serai cincang, bawang putih dan daun bawang dalam food processor dan lakukan sebaik mungkin. Tambahkan semuannya dalam campuran daging cincang dengan 1/2 sdt garam dan sedikit lada hitam bubuk.
4. Campur rata semuanya. Dengan gilingan tepung, tipiskan lalu jadikan 6 buah, cetak seperti bila membuat pastel 7.5 cm (diameter). Lebarkan ke samping.
5. Panaskan minyak kacang/minyak zaitun dalam wajan anti lengket. Ketika minyak panas, letakkan adonan yang telah dicetak dalam wajan dan biarkan sesaat sampai bagian bawah berwarna kecoklatan, kemudian balikkan denga palet/sotel. Biarkan sesaat, kemudian kecilkan api, tutup wajan dan masak untuk beberapa menit. Keringkan dengan tisu dapur untuk beberapa saat.
6. Sementara bahan matang, belah roti dan bakar sesaat tiap sisinya. Setelah berwarna kecoklatan, taburi dengan sambal atau saus tomat atau sesuka hati, kemudian selipkan daging. hidangkan segera.