Little Chocolate Cakes (Tortino di Cioccolato)

Not for the faint hearted! Warm oozing chocolate from the middle, this is as rich as you can get. I served this after dinner on Squash night, so I'm not sure how the boys felt about it.

170 g ( 6 oz) unsalted butter, chopped, plus extra for greasing
110 g ( 3 3/4 oz) plain (all-purpose) flour, sifted, plus extra for dusting
200 g (7 oz) dark chocolate (minimum 50 per cent cocoa)
4 large eggs
100 g (3 1/2 oz) caster (superfine) sugar
60 ml (2 fl oz or 1/4 cup)
freshly made espresso, cooled

Preheat oven to 220 deg C (425 deg F or Gas 7). Lightly butter and flour six 125 ml (4 fl oz or 1/2 cup) capacity ramekins or moulds.

Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then set aside to cool.

Place eggs and sugar in a bowl and beat with electric beaters for 6-8 minutes or until thick and pale

Gently fold flour into egg mixture, then fold in cooled chocolate mixture, followed by the espresso.

Divide between prepared ramekins and bake for 8 minutes.

Invert onto serving plates or serve in the ramekins if you wish.

Serves 6.

Vodka Salmon with Mini Rosti

I remember buying this book during my lunch hour, then drawing up my shopping list on the tram home from work. It was one of those moments which I got caught up in, and ending up with a fantastic meal. I was conscious that Nick's not a big seafood fan, but I remembered a can of chicken chunks we had in the pantry, which is almost tuna like, so I substituted his salmon serving for chicken, seen in the background of the photo below. As with meals which involve many elements, be sure to time it well, and have your oven and warmed plates to keep food warm before serving.

Serves 4 (makes 8-12 rosti)

3 desiree or pontiac potatoes (600g total), peeled
200g smoked salmon pieces, or canned chicken chunks
2 tbs vodka
2 tbs finely chopped dill, plus sprigs to garnish
2 tsp wholegrain mustard
1/2 cup (120g) creme fraiche or sour cream
2 eggs, beaten
2 tbs rice flour
2 tbs olive oil
Lemon wegdes, to serve

Simmer the potatoes in a pan of boiling water for 10 minutes to par-cook. Drain and chill for 30 minutes

Place the smoked salmon (or flaked chicken chunks) in a shallow dish. Combine the vodka with 1 tablespoon of the chopped dill, then pour over the salmon (or flaked chicken chunks). Cover and refrigerate until ready to serve.

Combine the mustard and creme fraiche with the remaining chopped dill in a bowl. Refrigerate until needed.

Coarsely grate the cooled potatoes into a bowl. Stir in the egg and rice flour, then season and stir to combine.

Heat the oil in a non-stick frypan over medium heat. Working in batches of 3-4 rosti, add 1 tablespoon of the mixture to the pan for each rosti and flatten slightly. Cook for minutes each side until crisp and brown, then remove and keep warm in a low oven while while you cook the remaining rosti.

Place 2-3 rosti on each plate, top with salmon and drizzle with the creme fraiche mixture. Garnish with extra dill sprigs and serve with lemon wedges.