Roast Kimchi

You can use this recipe for any seafood or firm fish ,I just happened to have a frozen lobster in the Freezer and was wondering what to do differently with it. Ingredients Seafood/Fish 3 Tbsp of Butter Juice of Half a lemon 1 tbsp of Chopped Fresh tarragon 60 ml of fish stock 60 ml of Double cream 90 ml of white wine 10-15 Cherry tomatoes cut in half Enough Pasta for 4 People Method 1) Add lemon juice to your  seafood or fish / Meanwhile cook the pasta 2) Add the butter to the frying pan and add the Seafood and  Tarragon and fry 3) Then add the cream and cook for a minute and add the tomatoes 4) Add the the white wine and fish stock and let it simmer for 2 minutes 5) Check for seasoning 6) Once Pasta is cooked add the pasta to the  sauce and toss well and serve 7) Garnish with extra herbs and Parmesan cheese

I love Chocolate Cake and this is one of the easiest ones to do Ingredients 175g of unsalted butter cubed 175g of dark chocolate broken into chunks 200g of caster sugar 3 large eggs separated 150g of plain flour 1/2 tsp of espresso powder/ground coffee 1sp of Vanilla Extract Method 1) Grease a loose based cake tin 2) Melt the butter and chocolate in a heatproof bowl over simmering water but becareful to not let the bowl touch the water 3)  Once melted let the Chocolate cool down for 10-15 minutes 4) Add the sugar and egg yolks and mix well 5) Sift the coffee powder and  flour and mix well so there is no flour visible 6) Add the vanilla extract and  mix well again 7)  Whisk the egg whites to form stiff peaks with an electric whisk 8) Slowly incorporate this in to the chocolate mixture and mix well 9) Pour into a prepared cake tin and bake for 30 minutes @ 180 oC

This was a seriously easy Pasta dish to prepare with optimal results, Ingredients for 4 8 Boneless Chicken Thighs cut into to strips 250 grams of Chestnut mushrooms 1 red onions finely chopped 5-6 Garlic cloves  minced 250ml of Marsala 250ml of Double cream 300 grams of linguine 100 grams of Parmesan 3 tbsp of butter 2 tbsp of olive oil 25 grams of parsley chopped 2 tbsp of chopped thyme Method 1) Season Chicken on both sides and fry with 1 tbsp of butter and olive oil until cooked,  transfer to a plate 2) Melt the remaining butter and olive oil in a pain and fry the onion and garlic over a medium heat for 5 minutes. Then fry the mushrooms for 5 minutes. Add the the Marsala wine , cream and thyme  and cook over the medium heat for 10 minute. 3) Meanwhile cook the pasta 4) Add the cooked chicken and  cook until the chicken  is warmed through and the sauce has thickened 5)Add the cooked pasta to the pan with the Parmesan cheese and toss and cook for 1 -2 minutes.