Mini vol au vents stuffed with egg and crab meat ( a quick easy starter which can be served with a green salad) 12 mini vol au vents 2 hard boiled eggs peeled and chopped 10 crab sticks chopped 1 little onion chopped 1 tablespoon mayonnaise few drops magi Mix all filling ingredients except vol au vents. Fill and serve immediately. Fresh cod with crunchy almond and thai curry coating 4 large fresh cod filets 100 gr ground almond 100 gr breadcrumbs 1 tablespoon egg white 1 garlic clove crushed 1 teaspoon green thai curry 1 teaspoon grated lemon rind Grease an ovenproof dish generously with butter, margarine or oil, depending on where you live...Heat oven at 180o. Mix all ingredients for coating and pat onto cod carefully. Bake in oven for about 25 minutes. Serve with sauce. Make a sauce with 1 tablespoon mayonnaise, 1 tablespoon greek yogurt, 1 teaspoon yellow thai curry, 1 teaspoon grated lemon rind, 1 teaspoon brown sugar, 1 tablespoon chopped chives. Passion fruit and lemon tart For base: 175 gr flour 125 gr butter and a pinch of salt 50 gr sugar 1 small egg yolk For filling: 2 passion fruits 150 gr sugar 4 eggs 200 ml cream grated lemon or lime Preheat oven 180o. Grease a quiche pan. Place flour and salt in bowl. Add butter and mix until you get a breadcrumb like texture. Add sugar. Whisk egg yolk and add. Mix well until you have a soft dough. Knead gently and wrap in plastic wrap and leave in fridge for about 10 minutes. Roll out pastry and line pan. Cover with baking paper and beans to bake blind. Bake in oven for about 15 minutes. Remove paper and bake for another 5 minutes. For filling scoop out flesh from passion fruit and mix with eggs, sugar, cream and lemon. Fill tart and bake for about 30 minutes.