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Salmon mousse choux pastries

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Choux pastries made in the shape of small fishes are filled with a light mousse of both fresh and smoked salmon. Ingredients  Serves:  6  150g salmon fillet, skin removed, cut into small pieces 1 lemon, juiced 2 teaspoons chopped fresh dill 150ml milk 100ml water 1 pinch salt 80g butter, cut into pieces 150g plain flour 4 eggs 150g smoked salmon 150g cream cheese 350g ricotta cheese Method Prep: 30 min   ›    Cook: 30 min   ›    Extra time: 1 hr  chilling  ›  Ready in: 2 hr   Place the salmon and lemon juice in a bowl with 1 teaspoon of the dill. Cover and marinate in the fridge for at least 1 hour. Make the choux pastry Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment. Heat the milk, water, salt and butter in a large saucepan over low heat. Just before the mixture comes to the boil, remove from heat and whisk in the flour all at once. Return the pan to low heat and stir continuously until the paste begins to dry and detaches from
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Cinnamon Chocolate Soufflé

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Ingredients  Serves:  4  A little melted butter and caster sugar for coating the souffle dish 75g (2 1/2 oz) plain chocolate 1 tablespoon milk 50g (2 oz) butter 40g (1 1/2 oz) plain flour 300ml milk 1/2 tsp cinnamon powder 5 eggs, seperated into yolks and whites 2 tablespoons of caster sugar Method Prep: 10 min   ›    Cook: 20 min   ›    Ready in: 30 min   Preheat over to 200 degrees C / gas mark 6. Grease an 8 inch souffle dish (or 4 small individual ramekins) with melted butter and dust with sugar. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside. Whisk five egg whites and add sugar, 1 tablespoon at a time. K
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Ginger Champagne Cocktail

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Ingredients  Serves:  1  3 strips pickled ginger ice cubes 2 tablespoons vodka 120ml (4 fl oz) champagne Method Prep: 2 min   ›    Ready in: 2 min   Place the ginger strips into a shaker and press to release the flavour. Add the ice cubes and vodka; shake and strain into a champagne glass. Top with champagne to serve.
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Panettone

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This traditional Italian Christmas bread is also suitable for elevenses, afternoon tea or breakfast. Enjoy! Ingredients  Serves:  12  1 tablespoon dried active baking yeast 225ml (7½ fl oz) warm water (45 C) 4 tablespoons caster sugar 2 eggs 125ml (4 fl oz) low fat natural yoghurt 1 teaspoon vanilla extract 1 tablespoon lemon zest 1/4 teaspoon salt 450g (1 lb) plain flour 40g (1½ oz) or a handful currants 40g (1½oz) or a handful sultanas 1 tablespoon icing sugar melted butter (to brush, optional) Method Prep: 25 min   ›    Cook: 45 min   ›    Ready in: 1 hr 10 min   In a medium bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yoghurt, vanilla, lemon zest and salt. Mix well. Stir in flour a little at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. Place dough in a
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Simple no fuss bread and butter pudding

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Ingredients  Serves:  7  100g sugar 1 teaspoon ground cinnamon 5 slices of any bread Butter 3 handfuls sultanas 500ml milk 2 eggs Method Prep: 10 min   ›    Cook: 30 min   ›    Extra time: 5 min  resting  ›  Ready in: 45 min   Preheat oven to 190 C / Gas mark 5. Lightly grease a baking dish. Mix together the sugar and cinnamon. Butter 5 slices of bread, cut in half. Layer the bread in the dish adding a handful of sultanas and the sugar mix as you go, covering each slice. Mix the milk and eggs together and whisk. Pour over the bread and leave to absorb for 10 minutes. Bake in the oven for 35 to 45 minutes, until the pudding is set and browned. Tip It looks like you have added too much milk, you haven't. This pudding has lots of sugar-tastes bloody good though!! The drier the bread, the more butter I put on.
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Spanish style chicken stew

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Ingredients  Serves:  4  2 tablespoons olive oil 3 red onions, coarsely chopped 3 cloves garlic, coarsely chopped 2 (400g) tins peeled plum tomatoes 1 (400g) tin chickpeas 475ml (16 fl oz) water 2 teaspoons paprika 1 teaspoon crushed chilli flakes Salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced Method Prep: 20 min   ›    Cook: 1 hr 30 min   ›    Ready in: 1 hr 50 min   Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Preheat oven to 200 degrees C / gas m
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Classic grilled Dover sole

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Ingredients  Serves:  4  4 small Dover sole, about 225 g (8 oz) each, cleaned and skinned 750 g (1 lb 10 oz) baby new potatoes, scrubbed 1 large sprig of fresh mint 40 g (1¼ oz) unsalted butter finely grated zest and juice of 1 large lemon 450 g (1 lb) baby leaf spinach freshly grated nutmeg (optional) salt and pepper sprigs of fresh mint to garnish lemon wedges to serve Method Prep: 20 min   ›    Cook: 25 min   ›    Ready in: 45 min   Preheat the grill to high. Cut a piece of foil to fit the grill pan and lay the fish on top (depending on the size of the grill, you may have to cook the sole in 2 batches). Put the potatoes in a saucepan, cover with boiling water and add the sprig of mint. Cook for about 15 minutes or until the potatoes are just tender. Meanwhile, melt the butter in a small saucepan and mix in the lemon zest and juice. Season with salt and pepper. Brush the lemon butter over the fish and grill for 5–6 minutes or until the flesh close to the bone
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The best beef stroganoff

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This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. Ingredients  Serves:  4  2 tbsp extra virgin olive oil 200 g (7 oz) chestnut mushrooms, halved 1 red pepper, seeded and cut into fine strips 200 g (7 oz) broccoli, cut into small florets 150 ml (5 fl oz) beef stock 1 onion, sliced 300 g (10 1/2 oz) fillet steak, cut into thin strips 2 tbsp brandy 3 tbsp creamed horseradish (optional) 150 ml (5 fl oz) soured cream salt and pepper Method Prep: 10 min   ›    Cook: 12 min   ›    Ready in: 22 min   Heat half of the oil in a large saucepan. Add the mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes. Pour in the stock and bring
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