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Last Updated: Friday, 22 December 2006, 06:17 GMT
Breakfast on ice
Breakfast's special programme from Somerset House
If you're struggling to get into the festive spirit, then here's a few suggestions to help get you in the mood.

We were live at Somerset House in London for a special programme presented by Chris Hollins.

Chris and Breakfast weather presenter Carol Kirkwood gave us a sneak preview for of their ice dance training.

They've got just over week now before they dance live on BBC One, on new year's eve.

  • Watch again from the link to the right - we sent the Strictly Come Dancing judges to watch Chris and Carol and give us their opinion
  • And we also had some more recipes courtesy of the River Cafe's Rose Gray, watch the demonstration again via the link to the right, full details below
  • Read Chris and Carol's ice dancing blog
  • It's all for a charity, with Chris and Carol raising money for Children in Need.

    We also met the teenage, classical crossover group: All Angels, whose album. also All Angels is out now if you want a to add a touch of class to your festive celebrations.

    And you can read their training blog from the link to the right of this page

  • Today's Christmas recipes

    Beef carpaccio (River Café Two Easy, 2005, Ebury Press)
    Serves 4
    Beef fillet 500g
    Ex.v.olive oil 350ml

    Cut the fillet at a slight angle into 2mm thick slices. Lay each slice on clingfilm, and cover with another piece of clingfilm. Beat flat to extend an thin out each slice.
    Pour in olive oil to cover the bottom of a dish that will hold the beef slices in 2 layers. Season the fillet generously on both sides and arrange a layer in the dish. Pour over more oil and repeat with another layer. The slices should be submerged. Cover with clingfilm and place in the fridge for 1/2 hour.
    Serve with rocket and horseradish mixed with crème fraiche

    Bruschetta with mozzarella and olives
    (River Café Easy, 2003, Ebury Press) Basic bruschetta: Grill a generous piece of sourdough bread on both sides. Lightly rub one side with peeled garlic, season and pour over olive oil.
    Cut mozzarella into 1cm slices. Toss some rocket with olive oil and lemon, lemon juice, and season. Put on bruschetta with stoned black olives, mozzarella and marjoram. Sprinkle pepper over the mozzarella and drizzle with olive oil.

    Espresso and hazelnut cake
    (River Café Pocket Books: Puddings, Cakes and Ice Creams, 2006, Ebury Press)
    Unsalted butter 300g
    Shelled hazelnuts 480g
    Instant coffee 4tbs
    Chocolate 70%, 180g, broken into small pieces
    Eggs 6, caster sugar 220g
    Preheat the oven to 160C.
    Using extra butter, grease a 25cm cake tin, and line with parchment paper.
    Roast the hazelnuts in the oven until brown. Let cool, rub off the skins and grind them to a fine powder.
    Dissolve the instant coffee in 1tbs of hot water.
    Melt the chocolate with the butter and coffee in a bowl over simmering water. Cool, then fold in the hazelnuts.
    Separate the eggs and beat the yolks and sugar in a mixer until pale and doubled in size. Fold in the chocolate.
    Beat the egg whites until stiff, and then carefully fold into the mixture. Pour into the tin.
    Bake in the oven for 40 minutes. Cool in the tin.


    VIDEO AND AUDIO NEWS
    Friday's highlights
    Festive recipes, and Chris and Carol's ice dancing



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    SEE ALSO
    The king and queen of the ice
    15 Nov 06 |  Breakfast
    Chris Hollins
    24 Oct 05 |  Breakfast

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