Avacado

ingrediants:
2 avacados
lemon juice 8 tspoons
salt and pepper

Method:
* chop the avocados into quarters and lay them neatly on a plate
* dribble the lemon juice one t spoon per piece then Finnish with a sprinkle of the salt and pepper!

San Fransisco

• Ingredients:
•  45-50ml of orange juice
•  45-50ml of pineapple/apple juice
• 20ml of grenadine
• *   15-20ml of water (if you want it less sweet)
• Method:

1. measure and pour in the grenadine
2. pour in the juices and gently mix with a small spoon
3. Test it..... adjust it if you have to then decide weather you want to put in the water (if you want it more mild)                                                                 Enjoy!!!!
4. 

Brandy snaps

Ingrediants

• 50g brown sugar
• 50g un-salted butter
• 50g of golden syrup
• 50g plain flour
• a few wooden spoons for wrapping the biscuits (you could use the end of a knife or fork, if it gives the same effect)

(makes about 8-9 snaps!)

Method:

1. Melt the sugar, butter and golden syrup until all the ingredients have melted.
2. carefully pour the flour in and mix,
3. put blobs of mixture consisting of about 1 tea spoon on a baking tray at least 7 cm apart, ( you will still have a lot of mixture left!)
4. put in the oven for about 4 - 5 minutes at 180 oc,
5. then take it out the oven and leave the batch to cool for about 1 - 2 minutes,
6. if the blobs of mix have collided just separate them by running a knife down the collided blobs to put them apart. 
7. then roll them on a spoon creating a cylinder like in the picture, and put on a plate to harden,
8. repeat instruction 3 - 7 until you have no mix left. (once the biscuits have slightly hardened and wont collapse with out a spoon you can remove the spoon)

You Can keep them in the fridge for 3 - 4 days but they wont taste as nice!

Tiramisini - kind of Tiramisu

Ingredients

• *100ml/3½fl oz espresso or strong instant coffee
• *2 tbsp coffee liqueur - Make a substitute for 2 tbsp of coffee liqueur by mixing 1 tsp of instant coffee with 2 tbsp of water and 1/2 to 1 tsp of chocolate 
• *4 Savoiardi biscuits (fine sponge ‘ladyfinger’ biscuits)
• *2 free-range egg whites
• *250g/9oz mascarpone
• *2 tbsp honey
• *2 tbsp Marsala - or Brandy
• *1 tsp cocoa powder

Preparation method

1. Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool - I find ten minutes outside the window on a cool day does it!
2. Break each Savoiardi sponge finger into about four and drop the pieces into four small martini glasses, then pour the cooled espresso mixture over them. Press down gently, making sure the biscuits are soaked all over.
3. Using an electric hand-held whisk for ease, beat the egg whites in a bowl until they form soft peaks when the whisk is removed, and set aside for a moment.
4. Scrape the mascarpone into another bowl, adding the honey: I love the way its mellow sweetness marries with the Marsala (though sugar would be fine, too). Beat with the whisk (no need to clean it out first) and, when smooth, slowly beat in the Marsala.
5. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into an elegant peak at the top.
6. Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving
   
   
   
   
   
   
   
   
   - inturpeted from nigella's,

Curried Eggs

You Will Need:
Makes: 6

• 3 Eggs
• 1 onion (red or white)
• 4 1/2 spoons of mayonnaise
• 1 1/2 - 2 chopped spring onions,
• 1/2 a tea spoon of paprika and 3 pinches for dusting
• 1/2 a handful chives or parsley

Method:

1. cook the eggs by boiling water on a stove then put the eggs in for about 7 1/2 to 8 minutes,
2. while they are cooking  chop both kind of onions and add in a bowl with the mayonnaise,
3. when the eggs are done, take the shell off by gently hitting the shell on a hard surface until it is slightly cracked the peel it off the egg.
4. with a sharp knife chop the eggs in half length ways,
5. take the cooked yolks carefully out of the halved eggs and mix it into the mayonnaise substance along with the paprika. 
6. once the mayonnaise mix is well stirred, carefully spoon (one spoonful at a time) it into each of the dips of each halved eggs.
7. chop up the herbs and lay them on top then finnish with a dusting of salt and pepper and maybe even a sprinkle of paprika to serve!

Gooy Chocolate Brownies!

Ingredients:

• 115g/4oz unsalted butter, softened, plus extra for greasing
• 170g/6oz caster sugar
• 2 free-range eggs
• 1 tsp vanilla extract
• 2 tsp instant coffee granules
• 2 tbsp warm water
• 1 tsp baking powder
• 55g/2oz plain flour
• 55g/2oz cocoa powder

• icing sugar, for dusting

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
3. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
   Watch technique0:50 mins
4. Chop the chocolate and put to one side.
5. Gently fold the chocolate into the butter and egg mixture. Add the vanilla extract.
   Watch technique0:35 mins
6. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
7. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
8. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
9. Bake in the oven for 35-40 minutes.