Chocolate, ginger and praline bombe

100 g dark chocolate
200-300 g ginger preserve
600 ml double cream
50-100 g sugar
50-100 g flaked almonds

Measure 450ml of cream and whip well (it should be quite thick). Grate 30 g of chocolate and mix into whipped cream and ginger preserve. The next time I will be making it, I will add less ginger (200g or less), as together with chocolate it gives quite sickening sweet taste. Take a bowl and line with clingfilm and pour the mixture into it, cover and freeze for at least 4 h, better overnight.
Heat sugar in a pan until it caramelizes, mix the almonds in. Pour the mixture on a flat surface covered with foil, leave for few hours, or overnight.
Next what you do is pour the rest of cream into a saucepan, break the rest of chocolate, mix in, heat everything on the low heat, then leave to cool for until it thickens.
Now take the bowl out of the freezer, turn and take the bombe out, put on a plate. Pour the praline mixture over it, decorate with almond caramel, broken into pieces. Put again in a freezer for about an hour.

Chicken fillet with asparagus

Smoked salmon and avocado terrines

450 g smoked salmon slices
100 g Chevre or any other goat cheese
3 tbsp chopped chives
3 large ripe avocados
3 tbsp lemon juice
sweet chilli sauce
rocket salad to serve (now I feel particularly ashamed for this bit, as I didn't have any rocket salad at the time and the green stuff in the picture looks like something you would give your pet rabbit for lunch, but oh well, this was just practicing)

You will also need 8 ramekins or suffle dishes, which you slightly grease with sunflower oil, line with clingfilm and then a large piece of salmon (or 2 small ones), leaving free edges. Mix diced avocado with lemon juice, salt and pepper, crumbled cheese and chives (I didn't have any chives and used very finely chopped small onion, which was a pretty good idea as it spiced up a dish a bit). Fill ramekins with this mixture, press slightly, cover with loose salmon ends and then clingfilm. Leave in a fridge for at least 4 h, better overnight. Serve with chilli sauce and salad.

Easter

Salmon and new potatoes

1 kg new potatoes
2 tbsp olive oil
1 red onion
1 orange - zest and juice
handful of fresh dill (I used dried though)

Heat the oven up to 190°C. Wash potatoes and put into ovenproof dish, sprinkle with salt and olive oil, and bake in the oven for 15 minutes. Then add onion rings and bake for another 15 minutes. Then bring heat up to 220°C and add salmon pieces, sprinkle with orange zest and juice, also dill and freshly ground black pepper with some salt and bake for 8-10 minutes.

Salmon and prawn pie

20 g butter
a bunch of spring onions
1 tbsp plain flour
200 ml milk
375 g salmon fillet
100 g king prawns
80 g frozen green peas
lemon zest and juice
4-8 filo pastry sheets

Heat oven to 180° C. Melt butter in a large pan and cook chopped onions for few minutes, add flour, heat for 30 sec., pour milk. Then add salmon cubes, prawns, peas, lemon zest and juice, season. Heat for about 5 minutes. Then pour this mixture into an ovenproof dish, cover with filo sheets brushed with melted butter (or oil for a healthier option) and bake in the oven for 15 minutes.