Chocolate Sin Pudding

150 mls of black instant coffee
475 mls of creme
225 gms of chocolate
10 mls of vanilla extract
30 mls of Coffee liqueur
7 egg yolks
6 tsp of sugar

Pre-heat oven 180 degrees /350 F
Grease and butter ramekins
Baking tin containing water to place the ramekins
Put the coffee,milk and sugar and boil stirring constantly until dissolved
Remove from the pan and add the chocolate
Add liqueur and vanilla extract
In a separate bowl whisk the egg yolks lightly and mix with the melted chocolate
Strain mixture in a jug
Pour in ramekins
Bake it in the oven for 30-35 mins
Remove it and leave it to cool
Chill for 3-4 hrs

Decorate with whipped creme and sprinkle with some cocoa powder and serve!

Chocolate Brownie Cake

100 gms butter
175 gms caster sugar
75 gms brown sugar
125 gms chocolate
1 tsp golden syrup
2 eggs
1 tbsp vanilla extract
100 gms plain flour
1/2 tsp baking powder
2 tsp cocoa powder

Preheat the oven to 180 degrees (fan) or gas mark 4
Grease and line a 20 cm cake tin
Melt butter, sugar chocolate and golden syrup in a seperate bowl
Whisk the eggs into the bowl until light and frothy
Mix the whisked eggs and the chocolate mixture together
Bake for 25-30 mins

Serve with ice-creme and a caramel sauce or plenty of fresh fruit.

Gordon Ramsay website.....

Funny Gordon Ramsay website.....abuse abuse and more abuse!!! http://www.gordonramsayswearsatyou.com/

Mustard Pork Chops with Crème Cider and Mustard

Place the pork chops in a bag and batter them with a rolling pin to thin the chops.
Put some oil in a hot pan and fry the chops for 5 mins each side. Keep aside.

For the sauce : In the same pan pour one glass of cider, I table spoon of mustard and some crème ( as soon as you add the crème it will go calm and pale). Spoon this heavenly smelling sauce over the pork chops and serve it with some fresh salad.

Perfect supper - Quick but elegant!!

Carmel Croissant Pudding

Take 200gms of sugar in 1/2 cup of water and put it on a low flame - ( swirl until smooth and let it bubble - never stir as stirring causes crystallising - that is what I have heard am not a scientist)

In 3-5 mins you should have a lovely golden coloured caramel. Turn the heat off.

Add 125 mls of double crème , 125 mls of milk , a shot of Bourbon into the caramel and whisk gently. Beat 2 eggs and add to the mixture.

Tear 3-4 stale croissants in a baking pot - and pour the mixture of caramel on top of the croissants and bake in a oven for 20 mins at 180 degrees.

Serve hot with some more crème - Fit for angles to eat in the clouds, obviously will have to be very weight-bearing clouds!!

Tandoori Salmon Tikkas

Cut 2 big steaks of salmons into bite size pieces. Leave it to marinate in plastic bag with a mixture of 3 big table spoon of tandoori paste, 1 table spoon of your gut, 1 tsp olive oil, 2 cloves of garlic , lemon juice,salt and pepper and leave it for a minimum of 2 hours.

Place it of a very hot griddle and cook it on both sides for 2-3 mins (each side). Generously squeeze lots of lemon juice , garnish with freshly chopped coriander and serve it with finely sliced red onions and rice/nan bread.

Red Lentil and Coconut Soup with Corriander

Sauté one large diced onion in some olive oil, add chopped ginger and garlic , followed by 3 cups of red lentil. Pour in a can of coconut milk, 2 vegetable stock cubes, 1 cup of water and leave to simmer for 30 minuets until the lentil is completely cooked. Stir in a spoon of tamarind paste and salt and pepper to taste.

Squeeze some lemon juice and garnish with freshly chopped coriander serving it with pita bread and humous.