Honey-glazed duck breast with clementines

Duck breast
2 tbsp honey
25-50g of brandy
1 clementine, peeled and segmented
salt and freshly ground black pepper
green beans
25g butter
1 tsp thyme leaves

Wash duck breast, trim any excess fat and season well. Fry one side for 3 minutes, then turn over, add the honey and clementine segments to the pan and fry for a further four minutes. Add brandy.

Heat the butter in a saucepan. Add the thyme leaves and green beans and sauté for five minutes, season well.

Oriental pork stew

4 pork loin steaks
2 tbsp sunflower oil
4 tbsp soy sauce
3 shallots
3 garlic cloves
4cm ginger root
1 small chilli pepper
1 tbsp maple syrup
1 orange rind
4 anise stars
4 tbsp rice wine
8 dried prunes
4 Bok Choi
2 apples

Cut pork into chunks and fry in oil. Add soy sauce and simmer until it thickens. Add chopped shallots, garlic, chilli and ginger, simmer for another minute or so. Pour this mixture into an ovenproof dish, add ½ l boiling water, maple syrup, orange rind, anise, rice wine and prunes. Mix well and cook in the oven (180°C) for about an hour. Cut apples into quarters, or thinner pieces if you wish, wash Bok Choi leaves. Add to stew, mix and return to the oven for another 10 minutes. Serve with rice.

Watercress soup

1 bag of watercress
5-6 medium size potatoes
1 onion
25 g of butter
500-600ml of stock
bread sticks, dry-cured ham and pistachio nuts to serve

Melt butter in a saucepan, sauté chopped onion. Add cubed potatoes and fry a bit. Pour hot stock over it and cook until potatoes are almost tender. Then add washed watercress and cook for another 5 minutes or so. Take the saucepan away from the heat and let it cool a little bit. In the meantime wrap slices of ham around bread sticks and cook in the oven until the ham is crisp. Chop pistachio kernels to sprinkle on the top. Blend the soup until smooth, heat once again, serve with bread sticks and pistachios.

Salmon with almonds and cheese

I found the recipe here, however, my version is slightly different, and I've added garlic.

2 salmon fillets
2 tbsp flaked almonds
2 tbsp chopped parsley
1 garlic clove, crushed
25 g cheese (emmental is the best, but I've tried it with other kinds, such as cheddar, as well)
salt, pepper, lemon juice

Season salmon and sprinkle with lemon juice. Leave for couple of minutes, while you are mixing almonds, parsley, garlic and grated cheese. Press it on the top of salmon pieces. Cook in 190°C for about 15-20 minutes.

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