Healthy Chocolate Mousse (Click to see Demo)

300g Dark Chocolate
300g Yogurt
4 Egg Whites
1/2 Punch Brown Sugar

Melt the Chocolate in a double Boiler. Whisk the Whites with a pinch on Salt till soft peeks. Add the sugar and whisk till stiff. Once the Chocolate has molten fold in the Yogurt. Once that has emulsified carefully fold in the Whites. Refrigerate for at leased an hour and Serve!

Chef Ivar's Eggnog (Click for Demo)

10 eggs yolks3 cups milk
2 cups cream
2 cups Jack Daniels
1 cup Powder sugar
¾ cup brandy
1 teaspoons ground nutmeg

Make it a family thing! Separate the ingredients to 5 members each getting 1/5 of the recipe in front of them then all sit around... stir the yolks with the sugar till the mixture turns very pale. Mix all the liquid together and slowly add them into the egg whist string. add the nutmeg last and drink away... this way it becomes a family event and everyone has fun with it. This is what we do in my family.
 
Tip: For the Healthier version use Soy milk and no cream.

Pita Bread (Click to see Demo)

2 cups Flour
1/2 cup Water
1 packet Yeast
Pinch Sugar
Pinch Salt

Put the Flour into a bowl. Make a well in the center and add the Yeast. Pour a bit of the Luke warm water into the yeast and mix. Add the Pinch of Sugar to the Yeast to help Activate it!
When the bubbles appear mix all together adding small amounts of water till it all comes together into a dough.
Kneed the bread for 10 minutes and cover. Let rest till it has risen to double its size. Take the dough and cut into 4 pieces. With a rolling pin roll them into flat circles. Het a frying pan dry or with Olive oil. Put the pita one at a time and fry till brown and there are visible bubbles on the top side. Then turn it around and brown the other side. Once done serve or let cool. Bag them and refrigerate. If using later just turn oven on 380'F for 10 min to heat through.

Salmon with Sweet Potato and Oyster Mushrooms (Click for Demo)

2 6oz Salmon Portions
2 Large Sweet Potatoes
1 knob of Butter
1 Splash of Milk
1 Pun net Oyster Mushrooms
5 Chestnuts
1/2 cup White Wine
1 clove Garlic
1 Large Zucchini
Chives
Salt

Peel and Cut the Sweet Potato into small dice. Put into Boiling water and cook for 10 minutes. Once done stain and push the potato through the strainer to make it very fine. Add a knob of butter and put aside. Chop the mushrooms roughly and into a frying pan with some oil. Fry until they are brown. Chop up the Chestnuts and add to the mushrooms. Add the Garlic and the Zucchini at the end. Put the Salmon skin down in a hot pan with oil. (This is so that the skin does not curl). Fry till one third is cooked through and the skin is nice and brown and Turn to fry the other side. In the Mean time add some milk and salt to the potatoes and mix well. To the Mushrooms we now add the wine and salt. Once the salmon is almost ready squeeze the Lime over the salmon and serve with the Sweet Potato Mash and the Chestnut Oyster mushrooms

Beetroot Chutney (Click to see Demo)

3 cups Beetroot and Stems
1 1/2 cups Vinegar
1 1/2 cups Water
1 clove Garlic
1/2 inch Ginger
1 inch Lemon Grass
Pinch Salt

Dice the Beetroot and the Stems. Fry in a Pot with a bit of Oil. Chop the Garlic. Ginger and the Lemongrass and add to the Beet. Add the Sugar, Vinegar, Water (Stock made from all the off cuts). Bring to the Boil and cook for 30 to 45 minutes, until it becomes thick.
Place into a bowl and store in the Fridge.
You can use Beetroot Chutney on Bread, Seafood, Meats and Chicken but works really well with Venison.

Mussels (Click to see Demo)

Mussles

2 lb Mussels
2 Carrots
1/2 Red Onion
1 clove Garlic
1/2 inch Ginger
1 inch Lemon Grass
1 Lime
1 cup Wine
Cilantro

Cut the Carrots and the Onion into Julienne. Fry the Carrots off first in a bit of Oil, as they take the longest. Chop up the Garlic, Ginger and Lemongrass. Once the Carrots are half cooked add the Onions, Garlic, Ginger and the Lemongrass. Toss the ingredients in the pan and add the Mussels. Cover and let them steam a bit. After about 1 minute open the Lid and add salt. Toss the pan to mix the ingredients and close up. Open after another minute and add the wine and close up. 1 Minute later open up and leave open for a short wile and serve with all the juices
.