Potato & Lemon Chicken Salad

Something light & fresh for spring.

Serves 4

4 x 150g chicken breast fillets
3 tablespoons olive oil
4 lemon thyme sprigs
1 tablespoon lemon zest
500g boiling potatoes (new, kipfler, pink-eye, desiree, nicola or bintje)
1/2 cup whole-egg mayonnaise
1/4 cup single (pouring) cream
2 tablespoons lemon juice
sea salt & ground white pepper
1 tablespoon salted capers, rinsed
125g wild rocket (arugula)

Place chicken, oil, thyme & zest in a (non-metallic) bowl. Cover & place in fridge for 15-30 minutes.
Place potatoes in a large saucepan of salted cold water. Bring to the boil & cook for 12 minutes or until just tender when tested with a skewer. Drain. Set aside until cool enough to handle, then peel & cut in half lengthways.
Combine mayonnaise, cream, lemon juice, salt & pepper & toss through the warm potatoes.
Preheat bbq or char-grill.
Drain chicken & grill for 3-4 minutes each side or until just cooked through.
Slice chicken & serve with potatoes, capers & rocket.

Double-Chocolate Cupcakes

Perfect any time.

Makes 24

200g milk cooking chocolate
125g butter, melted
1/2 cup caster sugar
1 cup plain flour
2 eggs

white chocolate layer:
180g white cooking chocolate, melted
190g cream cheese, softened
1 egg

Preheat oven to 150ºC.
Place milk chocolate & butter in a small saucepan over medium heat for 2-3 minutes, stirring constantly or until chocolate is melted & the mixture is smooth.
Place sugar & flour in a bowl. Add eggs & cooled chocolate mixture & mix until smooth.
Divide mixture between 24 patty pans lined with paper cases.
To make white chocolate layer, process melted white chocolate, cream cheese & egg in a food processor until smooth.
Spoon mixture over milk chocolate mixture & smooth the tops.
Bake for 15-20 minutes or until cooked when tested with a skewer.
Serve warm, with a cup of hot chocolate for a triple-chocolate experience.

Blood Orange & Cinnamon Infused Vodka

2 3/4 cups (~700ml) vodka
2 blood oranges, sliced
2 cinnamon sticks

Place vodka, orange slices & cinnamon in a bottle.
Seal, then set aside in a dark place for at least 24 hours.
Serve over ice.