Salmon in spinach with pilaf rice

This recipe is a much simplified version of a dish by the German chef Heinz Winkler. He dressed the dish with caviar...

Preparation : 20 minutes

Cooking time : 20 minutes + 20 minutes for the pilaf rice

Ingredients for 4

400 gr salmon filet

100 gr white fish flesh

1 egg

10 cl double cream

Ground nutmeg

30 large spinach leaves

Sauce :

20 cl fish stock

20 cl white wine

20 cl Noilly Prat (or similar dry Vermouth liqour)

1 shopped shallot

10 gr butter

Salt, pepper

Pilaf rice:

1 1/2 glasses long grain rice

20 gr butter

1 chopped onion

1 bouquet garni (parsley, thyme, bay-leaves wrapped together)

Pilaf rice

• Softened the chopped onion in 10 gr of butter.
• Add the rice, and heat for a few minutes without colouring the rice.
• Add 1.5 l of boiling water, season with salt and pepper and add the bouquet garni.
• Bring to the boil, cover with oven-proof paper, and a lid.
• Cook in the oven at 200°c for between 16 and 18 minutes.
• Remove from the oven, and let the rice rest and rise for a few minutes.
• Place the rice in a metal bowl, add 10 gr of butter, and mix the rice with a fork.
• Keep warm, covered with the oven-proof paper.

Salmon in spinach leaves

• Divide the salmon into equal pieces of around 100 gr.
• Remove the stalks from the spinach, and plunge into boiling water for 5 seconds. Drain, and spread onto a dry towel.
• Cut the white fish flesh into small chunks, season with salt and pepper, and mix in a food processor.
• Add the egg, the double cream and the ground nutmeg.
• Spread a piece of plastic film onto a chopping board.
• Lay out a rectangle of spinach leaves (two-layers thick).

• Spread the fish mousse on top, about 1cm thick, using a spatula. Place the seasoned salmon filets on top.

• Trim the plastic film, and wrap the spinach leaves over the top of the salmon.
• Steam-cook for 10 minutes.

Noilly Prat sauce :

• Place the Noilly Prat, white wine and chopped shallot in a saucepan and bring to the boil.
• Add the fish stock, and reduce by one-third.
• Add the butter, and simmer for 6 minutes.
• Liquidiez the sauce, and then add in caviar or lumpfish eggs.

Slice the salmon, and dress the plate with the sauce.

Cabbage with duck fillet stuffing, Celery and apple brandade

A recipe from the magazine Avantages. This is a recipe I often come back to, because it's simply my favourite amongst many. This is a recipe for a Sunday, quite long to prepare but fairly simple to execute. I also shorten it during the week, to use up left-over meat and vegetables.

I accompany here with a recipe for a brandade of celery and apple, which we discovered during a lesson from Charles Soussin in the Fraîch'attitude kitchen with fellow-bloggers Ester, Doriann, Marie-laure, Adèle, Requia, Muriel and Marie. A very useful lesson, which makes a good addition to the numerous cookery books...

And the girls were so pleased with their apple sauce...

Preparation : 1 h 30

Cooking : 45 minutes

Ingredients for 6

16 large cabbage leaves

250 gr finely chopped cooked ham

1 duck fillet confit

1 tbsp duck fat

125 gr diced bacon

250 gr onions

125 gr carrots

1 stick of celery

25 gr chopped parsley

1 mixed herb bouquet (2 twigs of thyme, 2 laurel leaves)

1 pressed garlic clove

1 shallot

24 slightly crushed juniper berries

1 pinch of ground nutmeg

50 gr chopped white bread + 50 gr chopped granary bread

10 cl sweet white wine

6 chopped plums

3 tbsp milk

2 eggs

Celery and apple Brandade (recipe by Charles Soussin) :

1/2 celeriac

1/2 lemon

4 apple

1/2 l milk

• Cut the onions, shallot, carrots and celery into small cubes.
• Melt the duck fat in a frying pan. Add the vegetables, the herb bouquet, and soften for 5 minutes, whilst stirring.

• Add the garlic and white wine. Cover for 5 minutes, on a medium heat.
• Add the diced bacon, uncover, and let the bacon cook. Remove from the heat, and discard the herb bouquet.
• Add the chopped cooked ham, the chopped bread, the parsley and the juniper berries. Mix well.
• Remove the skin and any bone from the duck fillet. Chop the meat very finely, add it into the frying pan, and add the milk.
• Beat the eggs with a fork and add into the frying pan (still off the heat), mix well.
• Preaheat the oven to mark 6 (200°). Half-fill a large dish with water and place in the oven.
• Boil the cabbage leaves for 5 minutes in salted water. Drain, then place in cold water.
• Trim the edges of the cabbage.

• Line the serving dish with plastic film, and brush the lining with duck fat.
• Layer the cabbage leaves to line the walls and bottom of the dish (let the leaves on the side overlap the outside of the dish.)

• Pour in half of the stuffing, followed by half of the chopped plums.
• Then cover with a layer of cabbage leaves, before filling the rest of the dish with the remaining stuffing and plums.

• Fold the cabbage leaves lining the sides of the dish over the top to close the terrine.

• Cover the whole dish with aluminium foil, and place in the oven in the bain-marie.
• Bake for 40 minutes.
• Before tuning out, turo the dish over a leave for a while to allow any condensation to run off.

Celery and apple Brandade :

• Peel the celeriac with a knife, and pour a little lemon juice over.
• Cut into small cubes.
• Cover with milk in a saucepan, and cook for 30 minutes.
• Mix into a purée with a liquidizer.
• Boil the peeled and chopped apples in water (no sugar) into a compote, and mix into the celeriac puree.
• Season with salt and pepper.

Serve the terrine warm with the celery purée, accompanied with roast chestnuts.

Salmon fishcakes

A quick and easy recipe to prepare. The secret of good fishcakes is to use fresh fish, and home-made potato puree and breadcrumbs. Other white fish or even smoked haddock will work well with this recipe.

Preparation : 10 minutes
Cooking time : 15 minutes
Ingredients for 4

450 gr cooked salmon
450 gr potatoes (floury type) boiled and mashed
25 gr softened butter
2 tbsp mustard seeds

1 tbsp fresh dill
1 tbsp fresh flat leaf parsley
Juice of 1/2 lemon
15 gr plain white flour
1 beaten egg
150 gr of breadcrumbs
4 tbsp oil
Salt and white pepper

• Crush the cooked salmon with a fork, making sure that no bones or skin remain.
• Mix the salmon with the the boiled and coarsely mashed potatoes in a large bowl.
• Add in the softened butter and mustard seeds. Mix well, then add in the dill, parsley and lemon juice. Season with salt and white pepper.
• Divide the mixture into 8 parts, and with each, form into a ball and then flatten slightly into a disc.
• Coat each disc first in flour, then beaten egg, and finally in breadcrumbs.
• Warm the oil in a very hot frying pan.
• Fry the fishcakes until golden brown.
• Drain with absorbant paper, and serve hot.

Fishcakes served with a simple salad

Tournedos Rossini and braised endives

This is a real French classic, "le tournedos Rossini", which legend has it the famous composer, who was rather a gourmet, passed on to the chef at the Café Anglais.

Preparation : 20 minutes

Cooking Time : 20 minutes

Ingredients for 4

4 beef tournedos cuts

4 slices of bread

100 gr of part-cooked foie gras

1 truffle

20 cl veal stock

10 cl Madera wine

140 gr butter

1 tbsp oil

Salt, pepper

As all the ingredients are cooked seperately, everything must be kept warm between hot plates.

• Cut circles from the sliced bread the same diameter as the tournedos. Fry both sides until golden in a little butter.
• Fry the tournedos in the oil with 20 gr of butter for 1 to 2 minutes each side. Season with salt and pepper, and keep warm.
• Cut the foie gras into round discs of the same diameter as the tournedos. Warm them gently in the frying pan. Cut the truffle into 8 thin slices, and grate the remainder.
• Place the bread circles onto the serving plates, with the tournedos placed on top, and finally followed by the foie gras. Keep warm.
• Pour the madera wine into the same frying pan and leave to reduce. Add the veal stock, the truffle juice, along with the grated and sliced truffle. Reduce.
• Off the heat, melt the remaining butter into the sauce.
• Dress the tournedos with the sauce, and 2 slices of truffle per tournedos.

Braised endives from a recipe by Chef Eric Léautey.

Ingredients for 4
4 endives
1 lemon cut into slices
1 carrot
20 cl veal stock
1 onion
Thyme
50 gr butter

• Wash, drain and chop the endives into 2 along the length, and remove the heart.
• Place them in a saucepan with the butter, the lemon slices, salt, thyme, and cover with water.
• Place a sheet of greaseproof paper with a hole cut in the centre over the top of the pan, and cook gently for 10 minutes.
• Cut the onion and carrots into small cubes. Brown in a frying pan with a little butter. Season with salt and pepper.
• Drain the endives, and place them with the onions and carrots in an oven dish.
• Add the veal stock.
• Braise in the oven with no lid on the dish for 30 minutes at 120° (mark 4).

Serve in the braising juices

Morello cherry chocolate tears

Chocolate, cherries, and more chocolate...

Preparation : 1 h 30

Ingredients for 22 chocolate tears

200 gr dark chocolate chopped into pieces

22 pitted and drained Morello cherries

Chocolate mousse

60 gr dark chocolate

1 tbsp single cream

1 egg yolk

1 egg white

1/2 tsp powdered gelatin

80 ml very cold single cream

• Cut 22 3cm by 11cm rectangles from oven-proof paper.
• Bring a saucepan of water to the boil, then off the heat, place a bowl containing the chocolate pieces into the hot water. Avoid the bowl touching the saucepan, and stir the chocolate as it melts.
• Spread a thin layer of chocolate onto a paper rectangle using a spatula. Press the two ends together to form a tear-shape, and hold together. Place on a plate to cool, and repeat th operation with the other rectangles. If the chocolate begins to harden, place it back in the bain-marie, but always off the heat.

• Place a small teaspoon of melted chocolate onto a baking tray lined with greaseproof paper, and place the chocolate tear on top, pressing gently. Repeat for each tear. Leave to harden completely, then trim each chocolate with a sharp knife.

• Delicately lift each chocolate from the paper with a spatula.

• Cut the morello cherries into two.
• Chocolate mousse filling : Melt the chocolate in a bain-marie as above. Add one spoon of single cream and the egg yolk, and mix well.
• Put the gelatin powder in 2 teaspoons of water in a bowl. Place this bowl in a bain-marie to dissolve the gelatin completely. Then add to the chocolate.
• Whip the cold cream with a whisk, and add then mix it into the chocolate mousse.
• Beat the egg white to snow, and fold it into the chocolate mousse.
• Place a cherry into each chocolate tear, and then cover with the chocolate mousse. Fill each chocolate to the very top, as the mousse will tend to settle.

Leave in the fridge for one hour before serving.

White Chocolate and coconut Panna Cotta mango purée

Inspired by this Panna Cotta recipe from Chef Scott feaured on Gordon Ramsey's "Hell's Kitchen" Fox TV series, I did reduce the sugar and gelatine a little...

Here's the video (recipe n° 8)

Preparation : 15 minutes

Refrigeration : 3 hours

Ingredients for 4 small glasses

25 cl coconut milk

100 gr grated white chocolate

2 gelatin leaves

50 gr sugar

1 mango

8 cl water

• Soften the gelatin leaves in a bowl of cold water.
• Bring the coconut milk and grated white chocolate to the boil in a small saucepan, stirring continuously.
• Off the heat, fully melt in the softened gelatin leaves (drained and dried).
• Filter the preparation with a chinois sieve.
• Fill the glasses to 2/3 rds with the mixture, and leave in the fridge for 1 hour.
• Mango Purée: Peel the mango, remove the stone, and chop into small cubes.
• Mix the water and sugar in a saucepan, and bring to the boil.
• Add the mango pieces and reduce to a jam-like consistency.
• Liquidize in a mixer, and leave to cool for 15 minutes.
• Add the mango puree to fill the glasses, and leav to cool for 2 hours before serving.

Salmon-trout crepinettes in Tarragon sauce

The dish comes from the l'Hostellerie La Bonne Marmite in Pont-Saint-Pierre.

Preparation : 30 minutes

Cooking time : 10 minutes

Ingredients for 4

1 small fillet of salmon-trout

1 fillet of white fish (for the stuffing)

1/2 courgette

1/2 red pepper

1/2 carrot

1 tbsp creme fraîche

1 peeled and chopped tomato

10 cl fish stock

1 egg

Chives

Tarragon

10 cl single cream

10 gr butter

Salt, pepper

• Chop the vegetables into small cubes.

• Brown the vegetables in butter, and add the chives.
• Reserve one spoonful of the vegetables to dress each plate.
• Remove the bones from the salmon fillet, and slice into very thin escalopes.
• Flatten the escalopes between two sheets of greaseproof paper. Season with salt and pepper. Reserve in the fridge.

• Stuffing : Chop the white fish fillet and mix with the creme fraiche, egg and pepper.
• Stir in the browned vegetables with a spatula.
• Crépinettes : Place a tablespoon of stuffing in the middle of each salmon escalope, and wrap into a parcel, sealing each crepinette individually in cooking film.
• Steam-cook the crepinettes for 3 to 4 minutes. Unwrap, and keep the crepinettes warm.
• Sauce (to prepare whilst the crepinettes are cooking) : Reduce the fish stock in a small saucepan.
• Add the single cream, and reduce again.
• At the last moment, add in the finely chopped tarragon and diced tomato.

Serve the crepinettes dressed in the sauce and decorated with browned vegatables. I accompany the dish with a timbale of rice, and pleurotte mushrooms browned in butter.

Toffee treat by Stirway to Heaven

I've spent quite some time in front of my computer these last three days, as the girls are ill(during the school holidays!) I discovered a great Dutch site called Stirway to heaven on my daily visit to Food Porn watch, (the English-language equivalent of blog appétit.) It's a treasure chest of sweet recipes, chocolate, cookies... I just had to try the Toffee Treat, one of the latest posts, and took the liberty of translating it to French for the Blog Apetit community. I also noted the recipe for "Sweet Pretzel"...

Normandy apple tart and honey ice cream

The girls are on school holidays this week with a busy program in store : cinema, museums, bike rides, seeing friends,... and cooking with mum in the kitchen ! Here's a recipe to start with - apple tart and home-made honey ice cream from chef Jean-luc Tartarin.

Preparation : 50 minutes

Cooking time: 20 minutes

Ingredients for 4 :

5 apples

Pastry :

60 gr butter

60 gr icing sugar

2 egg yolks

150 gr plain flour

1 pinch of salt

Pralin :

100 gr sugar

50 gr flour

50 gr powdered almonds

1 tbsp cinnamon powder

50 gr softened butter

Honey ice cream :

50 cl half fat milk

4 egg yolks

200 gr honey

15 cl single cream

• Pastry : Mix the icing sugar with the flour. Add the butter in lumps in the middle.
• Crush the butter with the ends of your fingers, mixing in with the flour.
• Beat the eggs with the salt, and add to the preceeding mixture.
• Kneed the mixture together and into a ball with your hands. Flour the outside, and cool for an hour.
• Honey ice cream : Bring the milk to the boil.
• Beat the eggs and honey together in a bowl.
• Pour the hot milk over the eggs and honey. Whisk together, and pass through a strainer.
• Heat the mixture in a bain-marie on a medium heat until the mixture thickens stirring with a wooden spoon.
• Take off the heat and leave to cool.
• Mix in the single cream, and freeze the mixture using an ice-cream maker. Place in the freezer.
• Pralin : Mix the sugar, flour, almond powder and cinnamon in a bowl.
• Add the softened butter.
• In a tart mould (or individual moulds) :
• Roll out the pastry. Line the mould with ovenproof paper, or for individual moulds, I butter the inside and then use strips of paper, which help when turning out the tarts.

• Apply the pastry base and prick with a fork.
• Peel, core and cut the apples into small cubes of around 1cm.
• Fill the tarts with apple, then cover the top with the pralin.
• Bake for 20 to 25 minutes.

Serve the tart warm with a spoon of ice cream and sprinkled with icing sugar.

Indian-style pork loin

We've finally finished the apple harvest, they're much better than last year! Safely packed in cartons and filling the basement with their distinctive fragance, they should see us through part of the winter. So time to revisit some of the apple recipes...

La petite virée en Inde inspired me for this weekend's recipe.

Marinade preparation (previous day) : 20 minutes

Cooking : 1 h00

Ingredients for 4

1 pork loin (4 ribs)

4 large apples

30 gr butter

1 piece of fresh coconut

Salt

Marinade :

1 chopped shallot

1 pressed garlic glove

1 pinch of powdered ginger

1 pinch of chili powder

2 tbsp curry powder

1 tbsp cumin powder

1 pinch pepper

20 cl dry white wine

4 tbsp olive oil

• The previous day, pour the olive oil and the white wine into a deep dish, add the chopped shallot, the pressed garlic and all the spices. Mix well.
• Brush the pork loin with the marinade, then place it in the dish. Cover, and leave in the fridge for 12 hours, turning once.

• Preaheat the oven to 180° (mk.6). Place the pork in an oven dish, season with salt and pepper.
• Bake for 1 hour, basting from time to time with the marinade.
• Wash the apples and cut into quarters.
• Fry in butter for around 5 minutes until the apples become tender.
• Cut the coconut into flakes.

Serve the pork hot accompanied by the apples, covered with cocunut flakes, and served for example with Roast Potatoes

Eggs meurette

La Côte d'Or : a very colourful region of Burgundy, with seemingly everlasting vineyards and glazed rooftops, is beautiful to visit at this time of year, just after the grape harvest. A good chance to stock up with some fine wines... I first discovered this region around 15 years ago staying in a small hotel in Saulieu, directly opposite the famous restaurant of Bernard Loiseau.

We were dazzled by the quality of the local produce, cheeses such as Epoisse and Chaource, the speciality blackcurrant syrops, and the traditional dishes. This is a very typical example, les oeufs en meurette. I thought about trying Bernard Loiseau's own recipe, but it does involve setting light to around 1 litre of wine, and I retain a bad memory of this once as I nearly burnt down the kitchen. So, I just kept his idea for the addition of carrot purée in the sauce...

Preparation : 15 minutes

Cooking : 45 minutes

Ingredients for 6

6 large fresh eggs

3 slices of white bread

70 gr butter

2 tbsp oil

2 chopped onions

2 peeled and chopped carrots

2 pressed garlic gloves

1 bottle of red burgundy (Passetoutgrain)

1 herbal bouquet (thyme, laurel, parsley)

100 gr diced bacon

2 cloves

Salt, pepper

• Melt 50gr of butter slowly in a bain-marie, and remove the white foam that forms as the butter gets hot with a spoon. This clarified butter will not turn brown when it cooks. See this link for pictures Chef Simon pour les images.
• Fry the 2 chopped onions using the clarified butter.
• Pour in the bottle of red wine, and season with pepper.
• Add the pressed garlic, the herb bouquet and the 2 cloves. Cover, and leave to reduce for around 45 minutes.
• Cook the carrots in boiling salted water for 8 minutes. Then press them into a purée, and add them into the sauce.
• If the sauce tastes a little too acidic, add in one lump of sugar.

• Croûtons : Trim the crusts, fry the bread slices in a little oil or clarified butter on a low heat, and then cut each slice into two triangles.
• Rub the fried bread with the inside of a fresh garlic glove chopped in two if you want to heighten the garlic flavour.
• Place the fried bread in a deep plate or soup dish ready for serving.

• Poach the eggs in the wine sauce at the end of its cooking time : break the eggs one by one into a ladel, plunge into the hot sauce, and remove immediately from the heat.
• Cover, and leave the eggs to poach for 3 minutes.
• Remove the eggs with a perforated spoon and dry using absorbant paper.
• Trim the egg white to form a regular shape.
• Place the eggs on top of the fried bread slices.
• Keep warm on the open oven door.
• You can choose to strain the sauce (but I prefer to keep the onions).
• You can also add 100gr of diced bacon, boiled for 5 minutes in water and then browned in a frying pan with butter, to the sauce.
• Finally, melt 20gr of butter into the sauce, and then reduce on a low heat.

Pour the hot sauce over the eggs, and serve immediately.

Veal filet with parma ham and estragon

Mamina's Italian themes haves been inspiring me over the last few weeks, giving me a sudden desire for "Prosciutto di Parma". This fine ham is often served thin-sliced with melon or fig, but it also goes perfectly with veal. A good opportunity to return to a recipe inspired by chef Manuel Martinez.

Preparation : 30 minutes
Cookign timeisson : 50 minutes

Ingredients for 4

1 veal fillet
4 slices of Parma ham
10 cl veal stock
10 gr butter
1/2 bunch freshly chopped estragon
10 cl white wine
10 cl crème fraîche

Gratin de macaroni :
10 cl crème fraîche

100 gr macaroni
10 cl veal stock
100 gr gruyère cheese
10 gr butter
Salt, pepper

• Roll the parma ham around the veal fillet and attach with string.
• Cook the macaroni in salted boiling water. Drain and rinse.
• Reduce 10cl of veal stock in a saucepan and add in 10cl of crème fraîche.
• Add the butter, and the macaroni. Mix well.
• Pour into an oven dish and sprinkle with gruyère cheese.
• Brown under the grill just before serving.
• Cut the veal fillet into medallions.
• Season with salt and pepper, and fry in a pan with a little butter.
• Keep warm on one side.
• Drain the oil from the frying pan.
• Add the white wine, and scrape the bottom of the pan to loosen the caramelized juices.
• Reduce, then add the veal stock.
• Reduce once again.
• Incorporate the crème fraîche and the chopped estragon.
• Mix the sauce in a blender, and stir in a little butter.

Serve the veal medallions with the estragon cream suace and macaroni gratin. You could replace the pasta with a gratin of courgette and tomato with parsley.

Border Tart

Our walnut harvest has been underway for a week or so now, and the girls are eager to help. They leave a little pile for the squirrels, not to be too selfish, and indeed the following day there's nothing left. Today we used some of the walnuts for this simple tart recipe, once again from Scotland, this time from the Borders.

Preparation : 20 minutes

Cooking : 30 minutes

Ingredients for 4

Sweet shortcrust pastry

150 gr butter

50 gr sugar

225 gr plain flour

1 egg

Filling

1 egg

75 gr brown sugar

50 gr melted butter

2 tbsp white wine vinegar

115 gr sultanas

25 gr chopped walnut

Sweet shortcrust pastry

• Mix the butter and sugar in a food mixer, add the flour and the egg, to obtain a smooth paste.
• Leave to cool in the fridge before use.

Filling

• Preaheat the oven to 190° (mk.5).
• Mix the egg, sugar and melted butter together.
• Add the vinegar, sultanas and chopped nuts.

• Roll out the pastry to fit a tart mould.
• Spread the filling evenly over the pastry.
• Bake for 30 minutes.
• Leave to cool for 30 minutes before serving.

Serve the tart warm with crème fraîche, or cold.

Glazed scallop and ginger

Here's my second scallop recipe this weekend! Patrick de chez cuisine de la mer inspired me serve up scallops, and so on saturday I tried this recipe with fresh ginger by chef Georges Paineau.

Preparation and cooking : 1 hour
Ingredients for 4

20 scallops
1 ginger root
150 gr butter
Salt, pepper

Fumet :

400 gr fish bones

60 gr butter

1 bunch of parsley

3 carrots

5 shallots

200 ml white wine

1.5 l water

• Peel and chop the ginger into very thin strips (mine were too big!) and put them in water.
• Prepare the fumet : melt the butter, add the fish bones, parsley, carrots and shallots.
• Wet with the white wine and the water.
• Simmer for 20 minutes.
• Clean the scallops, then wash and drain them.
• Slice them into thin circles, and lay out in large circles on oven-proof serving plates.
• Season with salt and pepper, and add the ginger strips.
• Strain the fumet, then reduce it by half.
• Melt the butter into the remaining liquid.

Before serving

• Cover each plate of scallops with the sauce, then brown under the grill, or use a browning torch or blowtorch to obtain a light golden glaze.

Prince Charlie's coffee and Malt whisky truffles

Bonnie Prince Charlie, pretender to the throne of England and Scotland, passed on his recipe for Drambuie to the MacKinnon clan whilst in exile on the island of Skye.

These days the liquour finds its place in this luxurious after-dinner coffee, which I appropriately accompanied with whisky truffles. My husband was outraged that I'd used 3 tablespoons of his precious Lagavulin for the recipe, mind you, after a few truffles all was forgiven...

Malt whisky truffles

Ingredients for 25 to 30 truffles

200 gr dark chocolate

150 ml crème fraîche

3 tbsp malt whisky

115 gr icing sugar

Cocoa powder

• Melt the chocolate in a bain-marie, and leave to cool.
• Whip the crème fraîche with the whisky to obtain a thick cream.
• Add the cooled chocolate and the icing sugar, and mix well.
• Leave to cool in the fridge for one hour.
• Pour the cocoa powder onto a plate, and dust over your hands.
• Take a teaspoonful of the chocolate mixture and roll it into a ball, or square, and then roll it in the cocoa powder.
• Leave the truffles in the fridge overnight.
• They will keep fresh for 3 days in the fridge.

Prince Charlie's coffee

Ingredients for a glass

30ml/2 tbsp Drambuie
2 ml/1 tbsp soft brown sugar
Black coffee
20 ml lightly whipped single cream

• Pour the Drambuie into a 300 ml glass.
• Add the brown sugar, and stir to dissolve the sugar in the alcohol.
• Pour hot black coffee into the glass, and stir.
• Pour the cream onto a teaspoon placed on the surface of the coffee.