Egg Tartine

These can be done with either Smoked Salmon or Ham; could also make the toast optional

6 Eggs
4 tbsp mayonnaise
1 1/2 tsp whole grain mustard
3/4 tbsp minced dill
pinch salt & pepper

Boil the eggs then chop when they are cold
Add mayonnaise, mustard, dill, salt and pepper
Combine lightly with a fork
Serve at room temperature on top of smoked salmon or ham which can be on top of toast
Sprinkle with chopped chives or fresh dill
Serves 4

Cinnamon Roll Cheesecake

I made half of this recipe in a loaf tin - it cut into 8 slices and was very rich; Recipe from facebook website Tasty

16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream (or cream and tsp lemon juice)
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)

1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan. 
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter. 
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely. 
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.

Duck a l'orange

I did this with 4 duck breasts which were plenty for 5-6 people; pan fried for 10 minutes then finished off in the oven for 20 - still quite pink in the middle but very tender. I would double the sauce next time.

•             Zest and juice of 1 one large orange or two small oranges

•             150ml of pineapple juice

•             1 tablespoon of white sugar OR marmalade

•             1 teaspoon of corn flour mixed with water to make a paste

•             4 orange segments

•             1 table spoon of flat leaf parsley roughly chopped

1.            Place the oranges, pineapple juice and sugar in a pan.

2.            Bring to the boil and reduce by a third.

3.            Stir in the corn flour.

4.            Simmer for 5 minutes until the mixture thickens.

5.            Serve with your cooked duck, garnish with orange segments and parsley.