Ingredients

Tarragon Mayonnaise
-125 ml (1/2 cup) mayonnaise
-15 ml (1 tbsp) lemon juice
-5 ml (1 tsp) chopped fresh tarragon
-1 egg yolk

Salmon Patties
-675 g (1 1/2 lb) skinless salmon fillet
-24 saltine crackers
-3 eggs, lightly beaten
-60 ml (1/4 cup) mayonnaise
-15 ml (1 tbsp) sambal oelek (or less to taste)
-60 ml (1/4 cup) olive oil
-Salt and pepper
-675 g (1 1/2 lb) asparagus, trimmed and cooked al dente

Directions

Tarragon Mayonnaise
In a bowl, combine all the ingredients. Keep in the refrigerator.

Salmon patties
With the rack in the highest position, preheat the oven’s broiler. Line a small baking sheet with aluminum foil.
Place the salmon on the baking sheet. Drizzle with oil. Season with salt and pepper. Bake for about 10 minutes, depending on the thickness of fillet, or until the salmon is cooked. Set aside on a plate. Break into large pieces and let cool. Set aside.
In a food processor, process the saltine crackers into crumbs. Transfer to a large bowl. Add the salmon pieces, eggs, mayonnaise, sambal oelek and mix well until the salmon is completely crumbled. Season with salt and pepper. With a 75 ml (1/3 cup) ice cream scoop, form 8 patties with the salmon mixture.
In a large nonstick skillet, brown four patties at a time on each side in half the oil, flattening them slightly with a fork. Cook the remaining patties in the same way.
Serve the salmon cakes with the asparagus and drizzle with tarragon mayonnaise.

Ingredients

-3 (8-oz.) packages cream cheese
-1 cup ground chocolate wafer cookie crumbs
-4 tbsp. unsalted butter, melted
-3⁄4 cup sugar
-2 cups heavy cream, chilled
-1 tsp. kosher salt
-1 tsp. vanilla extract
-4 eggs
-1 egg yolk
-1⁄2 cup coconut milk
-1⁄2 cup confectioners' sugar
-2 oz. white chocolate, shaved

Directions

Place a Thai incense candle in a 3″-wide bowl; place within a larger bowl containing cheese. Light candle; cover bowl with foil. Smoke for 30 minutes. Uncover bowl; set aside.
Heat oven to 300°. Mix crumbs and butter in a bowl; press into bottom of a 9″ springform pan wrapped in foil. Bake until set, about 15 minutes; cool. Process cheese and sugar in a food processor until smooth. Add 1 cup cream, salt, vanilla, eggs, and yolk; process until smooth. Pour cream cheese custard over cooled crust; bake until cheesecake jiggles slightly in center, about 1 hour, 15 minutes. Cool, and chill for 4 hours.
Whisk remaining cream, coconut milk, and confectioners' sugar until stiff peaks form; spread over cake. Sprinkle with chocolate to garnish.

To get you started, here is list of the top ten foods to help you gain more muscle mass and strength:

1. Lean Beef
This should be a STAPLE of your diet if you want to gain muscle mass. Why? Because it is loaded with all sorts of things conducive to muscle growth. On average, a three-ounce serving of lean beef is only 154 calories, yet it provides ten essential nutrients, including iron, zinc and B-vitamins. More importantly, it provides your body with high quality protein (not all proteins are equal), and a high level of amino acid that works with insulin to promote muscle growth. For those who are trying to lose weight, this should come as great news – a 3 ounce serving of lean beef provides roughly the same amount of protein as 1.5 cups of beans, but at half the calories.

2. Skinless Chicken
Like beef, it is an excellent source of high quality protein, which is important for muscle maintenance and repair, bone health, and weight maintenance. And of course, there are so many ways you can cook and prepare chicken. Go down to the store and you can easily find chicken meat cut into single serving sizes that can be seasoned and quickly cooked.

3. Cottage Cheese
Not many people know this, but cottage cheese constitutes relatively pure casein protein. For those who don’t know, casein protein is a slow-digesting protein, which means it is perfect for muscle maintenance. This is useful especially for guys who have no choice but to go long periods without eating. Not forgetting, cottage cheese is also an excellent source of vitamin B12, calcium, and other important nutrients. My advice: buy the nonfat/low-fat versions.

4. Eggs
Eggs contain high quality protein, nine essential amino acids, choline, the right kind of fat, and vitamin D. To sum it up, they are the most value for money. And please note, eggs are not harmful for your health, as numerous studies have already shown.



5. Whey Protein
There is a reason why whey protein supplements are the most popular supplement in the bodybuilding world: because they provide a fast and convenient source of protein at an affordable price. Bodybuilders normally use them when they wake up, right after their workout, and mixed with some of their meals. However, for those of us non-bodybuilders, simply using it right after our workouts can be very effective for muscle mass gains. Do not rely on it completely though. It’s more important to get high quality protein from whole foods, and use whey protein as a boost. 

6. Tuna and Other Fish

High in protein, low in fat, and rich in omega-3 fatty acids. The key here is omega-3 fatty acids. They are essential, not only for health reasons, but also because they improve fat loss and ensure the proper function of your body processes, such as your metabolism.

7. Oatmeal

Oatmeal is an ideal source of carbs due to both its low glycemic index (GI) value and the fact it is minimally processed. The benefits of a low GI diet are as follows:

• Better micronutrient profile and more fiber
• Increased satiety
• Decreased hunger
• Lower subsequent energy intake (second meal effect)
• Fat loss

In short, enhanced fat loss for those looking to lose weight, and a constant source of carbs for muscle preservation.

8. Whole Grains

Whole grains digest more efficiently and provide more nutrients than refined grains, and as such promote sustained energy levels and overall health. For instance, brown rice can help boost your growth hormone levels, which are critical for encouraging lean muscle growth, fat loss, and strength gains.

9. Fruits and Vegetables

Firstly, fruits and vegetables are a rich source of antioxidants, which are essential for the healthy functioning of your immune system. Secondly, they provide tons of other nutrients, such as vitamin C, vitamin E, and beta-carotene. Finally, your body requires the fiber these fruits and vegetables provide, which helps to flush out the substances your body does not need.

10. Healthy Fats
I know some of you shudder at the thought of consuming fats, but good fats are essential for muscle growth. In fact, they play an essential role in hormone production (testosterone and growth hormones) that is responsible for muscle growth and strength gains. Your metabolic rate is elevated as well, which helps you shed more fats. In addition, fats are needed for many important maintenance functions. Polyunsaturated and monounsaturated fats are the good fats. You can find them in salmon, other fishes, nuts, leafy veggies, oils such as flaxseed, avocados, and seeds. They are also all rich in omega-3 and omega-6 fatty acids.

Ingredients

-300 g Tipo 00 flour , plus extra
-100 g semolina flour
-100 g chestnut flour
-1/2 tsp sugar
-6 g fine sea salt
-2 x 7 g sachets of dried yeast
-325 ml tepid water
-Olive oil
-125 g vacuum-packed chestnuts
-A handful of small rosemary sprigs
-50 g thinly sliced pancetta , cut into 5cm lenghts

Directions

Pour the flours into a large bowl with the sugar, salt and yeast and mix well. Form a well in the centre and pour in the water, then mix the liquid around with your fingers, drawing flour in and gradually combining the ingredients to form a dough.

Transfer the dough to a floured surface; knead for 5 minutes, then put back in a clean bowl, cover with a warm, damp cloth and leave somewhere warmish to prove.

Preheat the oven to 200C/gas 6. Meanwhile, lightly oil a 20cm x 30cm baking tray. When the dough has doubled in size, which should take about 30 minutes, tip it back onto the floured work surface and knead again briefly, adding flour if it’s a little too sticky.

Rub a rolling pin with flour and roll the dough to form a 30cm x 20cm rectangle. Using the rolling pin, lift the dough and unroll it over the tray, dropping it neatly into place. Leave to prove for another 30 minutes.

When the focaccia has risen again slightly, push the chestnuts and rosemary springs into the dough. Lay the pancetta on top, so it can crisp up in the oven. Sprinkle with a little salt and drizzle with olive oil. Bake for 15–20 minutes, then remove and place on a cooling rack. Drizzle the focaccia generously with olive oil, and sprinkle with a little more sea salt.By JamieOliver

Ingredients

-100 g 70% cocoa dark chocolate , broken into pieces
-300 ml full-fat milk
-85 g sugar
-3 free-range egg yolks
-300 ml whipping cream

Directions

Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.

Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.

Ingredients

-200 g dried sour cherries
-3 tablespoons kirsch
-100 g unsalted butter
-500 g plain flour , plus extra for dusting
-225 ml milk
-2 sachets dried yeast
-50 g caster sugar
-1 large free-range egg
-150 g mixed peel
-50 g whole almonds
-1 teaspoon ground cinnamon
-300 g marzipan or almond paste
-100 g icing sugar
-1 clementine

Directions

A few hours ahead, or even a day ahead, soak the cherries in kirsch.

Melt the butter. Sift the flour into a bowl. Heat the milk to lukewarm, pour into a jug and stir in the yeast, sugar and a pinch of sea salt. Leave for 5 minutes, then stir in the butter and beat in the egg. Pour into the flour and mix till smooth and shiny. Turn onto a floured surface and make a hollow in the centre.

Drain away any excess booze from the cherries before adding them. Chop and add the mixed peel and almonds, followed by the cinnamon. Knead well. After about 5 minutes the dough should be elastic, but not sticky.

Flour the bowl and put the dough back. Cover with a cloth and leave for 1 to 2 hours, till doubled in size.

Empty the dough onto a floured surface and briefly knead; roll into a 36cm x 26cm rectangle. Roll the marzipan out to be the same length and place along the middle. Fold the dough over, encasing the marzipan, and place on a tray. Leave to rise until doubled.

Preheat the oven to 190ºC/gas 5.

Bake the stollen for 45 minutes, till golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Sieve the icing sugar into a bowl, add the clementine zest and juice to make a thick icing. Drizzle over the stollen before serving.

Ingredients

-1 teaspoon cumin seeds
-250 g wholemeal self-raising flour , plus extra for dusting
-¾ teaspoon baking powder
-350 g plain yoghurt
-olive oil
-2 ripe avocados
-75 g feta cheese
-1 teaspoon rose harissa

Directions

Lightly toast the cumin in a dry pan, then tip into a bowl.

Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough.

Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste.

In another bowl, stir the harissa into the rest of the yoghurt.

Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.

Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 to 3 minutes, until puffed up and charred, turning halfway.

Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.