I have made this desert a couple of times, first when faced with a vegan to cater for and just the other night when I thought I would make an ultra luxe non-vegan version. I chose to keep my guests guessing what the main ingredient was and I think it’s testament to the pure, rich chocolateyness of the mixture that they could NOT guess what it was made with!

It’s a great way to use Avo’s that are a bit past their best as softness is key and the cocoa etc will hide any brown bits. And we all know Avocados have good fats so forget about double cream for one night.

Ingredients
(serves 4)
4 very ripe avocados
100g 70% cocoa solids dark chocolate
2tbsp cocoa powder
Sugar or Maple Syrup to taste
Shelled pistachio nuts as topping (and a clue to the secret ingredient, they look like mini avo’s!)

Method
Start by scooping out all the Avocado flesh into a large bowl and mash quite well with a fork or potato masher. Melt the chocolate over a pan of boiling water and then add to the mash when it is fully melted. Sprinkle in the cocoa powder and sugar or syrup (or both) and combine all until the mixture is luscious chocolatey brown with no green lumps showing (should take about 10 minutes). Taste and make a little sweeter than you think as it will taste less sweet once it’s chilled. Cover and keep in the fridge until ready to serve, best made the same day. Stir what will now be a rich truffley treat, scoop out and serve in glasses topped with the pistachios. Yum!

You know when you need to bake something but are missing one vital ingredient, well if that missing link is butter you are in luck! You can still have a tray of delicious muffins in under an hour. Healthier than most recipes and with a lovely fresh, moist texture.

No Butter Choc-Chip Muffins

Makes 12

450g Flour
150g Cocoa Powder
175g Sugar
2tsp Baking Powder
1/2tsp Salt
240ml Milk
75g Plain Yoghurt
75ml Vegetable Oil
2 Eggs
1tsp Vanilla Essence
230g Choc Chips

Really easy recipe, first, preheat the oven to 180C and line a muffin tin with paper cases. Then just combine all the dry ingredients in a large mixing bowl and the wet ingredients in a separate bowl, whisking well. Sprinkle half the Choc-Chips (I used fudge chips in the muffins pictured as that’s all I had) into the dry ingredients then mix in the wet, don’t stir too much, just til all combined. Then dollop out into the cases, top with the remaining choc chips and bke for 30-40 minutes or until a toothpick comes out clean. Transfer to a cooling rack (or use an ironing board like I did!) and allow to cool.

Eat with berries and more yoghurt maybe?

Having friends over for dinner is a fantastic way to get together and share the simple things in life, but have you ever had the problems that things run too late, shops close so no more trips for just-one-more-bottle of wine and guests who rise early start fading late into the evening.

I have found a solution; a way that conversation is guaranteed to sparkle, the fizz can flow easily and endlessly and the options for food are many and varied. In one, ever so useful word: BRUNCH. Rise from slumber anywhere between midday and three on any given weekend and the most versatile meal of day can be yours to luxuriate over.

Different from Breakfasting in both alcohol content and unhurried scheduling, Brunch bring myriad delights. Mimosas, Bloody Marys, Pancakes, Waffles, Crispy Bacon, Berries, Syrup and Champagne if you are doing things in style. And have any number of friends to join you from an intimate two, to as many as your table will hold.

Here are two simple plates that I served at a brunch for two of my favourite ladies. We started with fresh Turkish bread with butter and marmalade to ensure the Bucks Fizz didn’t go direct to the head and then devoured Kedgeree Frittata with Courgette and Pea Salad and Griddled Halloumi. See the recipe below, the variation of classic Kedgeree is an easy dish for a relaxed afternoon as it’s lovely hot, warm, cool or cold. Enjoy!

Kedgeree Frittata

Undyed Smoked Haddock Fillets (about 300g)
300g New Potatoes
5 Eggs
Milk
Butter
Olive Oil
1 White Onion, chopped
1 Garlic Clove
2 tsp Curry Powder
1 tsp Cumin
Salt and Pepper

Poach the Haddock fillets in simmering milk or water in a covered pan for about 10-12 minutes until cooked. Remove skin and bones and seperate into flakes. Cut the potatoes into halves or slices and boil for 15-18 minutes. Drain and toss in butter.

Fry the onion, garlic and spices in olive oil but do not brown.

Whisk the eggs with a splash of milk and season with salt and pepper.

Scatter the potatoes and haddock flakes in a large, lightly oiled, non-stick pan and pour over the egg. Cook on a medium heat for 5 or so minutes and then put under a high grill for a further 2 minutes.

Let me begin with hello! I am jenny jenny, born and bred in London, fed mainly on vegetarian and pescatarian goodness (and naughtiness) and one of my greatest passions is food. I love cooking it, eating it, reading it, watching it, dreaming it and feeding it to other people. I have been asked to share some of my experiences with food and particularly entertaining.

Having friends or even friends of friends or mere acquaintances over for dinner or lunch or brunch can be a thrilling and fulfilling task. Of course it can be nerve-wracking and stressful too so I will hopefully provide some easy recipes as inspiration for your own hosting challenges. I dare say things may have an unavoidably English bias, but having just returned from Barcelona completely astounded by the quality of the food there, I would never dream of telling the Spanish how to do their thing.

My fascination with food and entertaining extends to a mild, no, extreme obsession with the cult-status TV show Come Dine With Me. Having failed to get on the show as a contestant I got together a group to start my own DIY version which is documented on the blog http://fundinewithme.blogspot.com This has so far resulted in many glorious nights of eating and drinking and we’re only on the first group!

I’d love to hear any responses to my writings here or what you make of Fun Dine With Me. Also if you have any particular entertaining dilemmas (Help! I’m cooking for a Muslim and a Vegan! or Quick! Dinner for 6 in 30 minutes?) send them through to fundinewithme@gmail.com and I’ll do my best to make life a little more delicious.