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Smoked salmon, horseradish and dill toasts

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Chicken kiev, vine tomatoes and boulangere potatoes

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Hot Chocolate Souffle

Smoked salmon, horseradish and dill toasts
Serves 2

150g smoked salmon
1 loaf of ciabatta
¼  small tub crème fraîche
1 squeeze of lemon juice
Chopped dill
1/4 teaspoon creamed horseradish
1 tiny pinch of sea salt
1 small pinch of freshly ground black pepper
Extra virgin olive oil

• Add a ¼ teaspoon of creamed horseradish to a ¼ tub of crème fraîche. Sprinkle in a small pinch of sea salt, freshly ground black pepper and a squeeze of lemon juice, then use the Russell Hobbs Desire Hand Blender to mix
• Taste your topping to make sure it’s seasoned enough for your taste
• Cut your ciabatta loaf into 1cm thick slices and then toast or griddle them. Drizzle over a little extra virgin olive oil
• Top with waves of smoked salmon
• Add a dollop of the horseradish crème fraîche to each piece of toast and then scatter over the chopped dill
• Finish with a drizzle of olive oil and a liberal dash of lemon juice

Chicken Kiev, vine tomatoes and Boulangere potatoes

Serves 2

For the kievs;

2 Skinned chicken breasts

2 cloves of fresh garlic

50g salted butter (softened)

2 sprigs of fresh parsley

1 Egg – lightly whisked

Breadcrumbs

A little flour

Pepper to taste

For the potatoes;

2 large potatoes

1 white onion Sliced

½ pint good chicken stock

Pepper

Chopped parsley

• Peel the potatoes and then slice them in your Desire Food Processor. Peel and quarter an onion and then put that through the slicer
• Layer the potato and onions in a baking dish. Add the stock with the chopped parsley so that it just covers the potatoes
• Next, make the kievs. Peel the garlic and place it in your Desire Mini Chopper along with the parsley and a good sprinkle of black pepper and blitz for 10 - 20 seconds. Add the softened butter and mix for a further 15 seconds
• Take the chicken breast and slice it along the long edge into a butterfly shape, but don’t cut it completely in half. Then place a piece of cling film over the chicken and batten it out (use a rolling pin) to flatten it out slightly
• Place a good spoonful of the garlic, parsley and butter mix in the middle of each breast then roll the chicken breast over the mix so no holes are left. You will now have a tight roll of chicken
• Place the Boulanger potatoes in a pre-heated fan oven 150 C (nonfan oven 170 C). They will take 30 – 40 minutes to bake
• Use your Desire Mini Chopper again to create some breadcrumbs. Put some flour into a bowl and add salt and pepper. Then, whisk the egg in a separate bowl
• Dip the chicken into the seasoned flour, then into the egg wash and then roll it in the breadcrumbs – coating completely. Repeat for the second breast
• If you have time, leave the cling film on the chicken and leave in the fridge for an hour to rest. This will help the filling to stay in the chicken whilst it bakes
• Place the chicken onto a baking tray along with the vine tomatoes and place in the oven for a total of 30 - 35 minutes.  At 15 - 20 minutes, turn the kievs once to ensure a lovely golden colour all over

Hot chocolate soufflé

75g butter

450ml milk

50g plain flour

4 eggs, separated

1½ tbsp cocoa powder

50g caster sugar

• Preheat the oven to 190°C
• Melt the butter in a pan, stir in the flour and cocoa, and blend over a low heat. Add the milk and mix well using the Desire Hand Whisk until thickened slightly. Remove from the heat and set aside to cool, then add the egg yolks and beat in.
• Put the egg whites in the bowl, mix on speed 6 for a few seconds, then add the sugar and continue to whisk until soft peaks form. Fold in the sauce.
• Pour the mixture into a greased 1.2 litre dish. Stand the dish in a roasting tin filled half full with boiling water, put into the oven, and bake for 40- 45 minutes, until well risen

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Photos and recipes courtesy of Russell Hobbs