Chocolate Cluster Cookies


This recipe is from F&W, by acclaimed French Chef Alaine Ducasse – so you know they have to be great! They are super simple to make and require no baking!

1/2 hazelnuts, toasted & skinned, chopped
1/4 c pistachios, roasted & chopped
1/2 c golden raisins, chopped
1 3/4 c corn flakes
3/4 c feuilletine flakes (or cornflakes)
1/2 tsp salt
11 1/2 oz semi sweet or milk chocolate, chopped
1 1/2 oz white chocolate, chopped

Combine all ingredients except chocolate in a bowl.

In a microwave safe bowl, combine chocolate and microwave at 30% in 1 minute intervals until melted, stirring in between.

Stir chocolate into other ingredients until coated in chocolate. Scoop heaping tablespoons onto parchment liked baking sheet. Put in fridge to firm up.

Makes about 30 cookies.

Poached Eggs and Asparagus


I love poached eggs and asparagus! I tossed a little asparagus with a vinagrette and served with my home baked bread – prefect dinner!

2 TBSP olive oil
Salt and pepper
Zest of lemon
2 TBSP lemon juice
1 small shallot minced
1 tsp Dijon mustard
1 bunch of asparagus
4 eggs

Combine olive oil, salt and pepper, zest, juice, shallot and Dijon in a jar, shake to combine.

Bring a large pan of water to boil, add asparagus and cook for 3 – 5 minutes depending on thickness of asparagus. Remove from pan and toss with dressing.

Add 1/4 c vinegar to the boiling water. Slip in the eggs and cook 4 minutes.

Serve eggs on top of asparagus.

Serves 2.