Carrot Zucchini Soup
Serves 4
INGREDIENTS
2 medium zucchinis
4 carrots
2 red bell peppers
2 cups vegetable stock
1 cup coconut milk
1 tsp fresh ginger, peeled and grated
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
Fresh parsley for garnish
METHOD
Wash all the vegetables.
Chop the zucchinis, carrots, and bell peppers into small pieces.
Heat olive oil in a pot over medium heat, add the chopped vegetables. Cook them for a few minutes, making sure they do not brown.
Add the vegetable stock, coconut milk, paprika, ginger, and turmeric and stir.
Let the soup simmer over low heat for about 20 minutes, until the vegetables are soft.
Using a blender, blend the mixture until it becomes a smooth and creamy soup. Season with salt and pepper to your taste.
Divide the soup over 4 bowls. For garnish, top each portion with fresh parsley and drizzle with a little bit of fresh coconut milk before serving.
Can be served hot or chilled.
Bon appétit! Served on my “Impromptu” soup and pasta plate.
Greek Yoghurt Chocolate Mousse
Serves 4
INGREDIENTS
3/4 cup milk of your choice
3 1/2 oz dark chocolate, finely chopped
2 cups greek yogurt
1 tbsp honey
1/2 tsp vanilla extract
Fresh berries for topping
METHOD
Pour the milk into a saucepan and add the chopped chocolate.
Heat the milk over a low to medium heat until the chocolate melts, stirring gently. Be careful not to let it boil.
Once the chocolate and milk have fully combined, remove from heat and add the honey and vanilla extract. Mix well.
Spoon the greek yogurt into a large bowl and pour the chocolate mixture on top. Mix the ingredients together well and then transfer to individual bowls for serving.
Chill in the fridge for 2 hours before serving. Garnish with a dollop of greek yogurt, some shaved chocolate, and fresh berries of your choice.
Bon appétit! Served in glass bowls on my “Impromptu” and “Piano” saucers from the coffee cup sets.
Beetroot Hummus
INGREDIENTS
1 can chickpeas
1 beetroot
1/3 cup fresh lemon juice
1/4 cup tahini
1-2 garlic cloves, minced
2 tbsp extra-virgin olive oil
1 tsp ground cumin
Salt to taste
3 tbsp water
METHOD
Cook the beetroot in a pot of boiling water for about minutes.
Remove the beetroot and set it aside to let it cool down before peeling it and chopping it into rough cubes.
In a food processor, blend the tahini and lemon juice together for 1 minute. Pause and scrape the sides of the bowl and continue to blend for a further half minute.
Add the olive oil, garlic, cumin and 1/2 a tablespoon of salt to the tahini lemon mixture and process for 30-second intervals, until the mixture is well blended. Make sure to scrape the sides of the bowl in between.
Drain and rinse the can of chickpeas. Add half of them and half of the chopped beetroot to the food processor and mix for one minute.
Scrape the sides and bottom of the bowl and add the remaining chickpeas and beetroot. Process until the mixture is thick and smooth.
If the hummus is too thick and chunky, add a few tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust to your taste. Serve on bread with a drizzle of olive oil.
Bon appétit! Served on my “Impromptu” dinner plate.
Cajun Baked Salmon
Serves 4
INGREDIENTS
Olive oil
1 tbsp onion powder
1 tbsp garlic salt
1 tbsp paprika
1 tbsp chilli powder
1 tsp dried oregano
1 tsp dried rosemary
4 salmon steaks
1 lime, cut into quarters
METHOD
Preheat the oven to 160°C.
Combine all the spices in a small bowl and set them aside.
Line a baking pan or tray with aluminium foil and lightly grease the foil with olive oil.
Cover the top of the salmon steaks with one half of the spice mixture.
Place the steaks with the spiced side down on the lined baking pan or tray and sprinkle the remaining spice mixture on the other side of the steaks.
Place the salmon, uncovered, on the centre rack in the oven and bake for 12-15 minutes, until the salmon flakes when cut into with a knife.
Serve the fish immediately with rice or pasta and a side of your choice of vegetables.
Bon appétit! Served on my “Impromptu” and “Piano” dinner plates.
Greek Style Lamb Shank
Serves 6
INGREDIENTS
2 tbsp extra virgin olive oil
Juice of 2 large lemons
1 head of garlic (about 10 cloves), crushed
6 fresh bay leaves
1 tbsp dried oregano
2 tbsp fresh oregano leaves, plus extra to garnish
1.5 kg medium potatoes
6 large tomatoes, skinned and cut into small chunks
200 g feta cheese, coarsely crumbled
6 small lamb hind shanks, each weighing between 350-400g
METHOD
Preheat the oven to 190°C.
Add the lemon juice, crushed garlic, bay leaves, dried and fresh oregano, and 1 tablespoon of olive oil into a large, heavy-based casserole with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir together.
Peel the potatoes and cut them into large chunks. Add them to the casserole with the chopped tomatoes and 150 grams of crumbled feta cheese and mix together well. Nestle the lamb shanks down into the potato mixture. Pour 100 millilitres of water over the ingredients and drizzle with the rest of the olive oil.
Cover the casserole with foil and a close-fitting lid and place it in the oven to bake for 3 hours, until the meat starts to fall off the bone. After 2 hours, check to see if it needs a little more water. Cook uncovered for the final 30 minutes.
Serve at the table, straight from the casserole, garnished with a little more oregano and the remaining feta.
Bon appétit! Served on my “Piano” dinner plate.
Coq Arabique
Serves 4-6
INGREDIENTS
1 whole chicken, cut into 8 pieces
100 ml espresso coffee
100 g pit-less prunes
100 g apricots
50 g soft yellow raisins
600 ml rose or white wine
1 whole cinnamon stick
5 cm ginger, peeled and sliced
3 garlic cloves, finely chopped
1 small red chilli, sliced (optional)
Salt and pepper
Couscous:
2 cups couscous
1 1/2 tbsp butter
2 cups vegetable broth
1 1/2 tbsp olive oil
1 tsp salt
METHOD
Preheat the oven to 200°C.
Arrange all the ingredients in an oven-proof dish and top with the chicken pieces.
Bake in the oven for 1 hour until the chicken is done and browned.
Prepare the couscous by bringing the broth, butter, oil, and salt to a boil in a saucepan. Add the couscous, stir and remove from the heat. Cover the saucepan with a lid and let the couscous steam for around 5-10 minutes.
Decorate the chicken with roasted almonds and flat parsley and serve it all while hot.
Bon appétit! Served on my “Impromptu” dinner plate.
Lentil Moussaka
Serves 4
INGREDIENTS
1 large eggplant, thickly sliced
1 medium onion, finely diced
1 can chopped tomatoes
1 tbsp tomato paste
1 tbsp fresh parsley, chopped
2 tsp dried oregano
2 garlic cloves, crushed and minced
1 cup brown or green lentils, cooked
Salt and pepper to taste
2 tbsp olive oil
1/2 cup red wine
Hard cheese, grated
Béchamel:
1 cup milk or milk substitute
50 g butter
50 g plain flour
50 g hard cheese, grated
METHOD
Preheat the oven to 180ºC.
Spread out the sliced eggplant on a large tray and sprinkle them with salt. Set them aside for 10 minutes.
When the time is up, rinse the eggplant slices under cold water and pat them dry.
Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry the eggplant slices for a couple of minutes on each side. Remove the slices from the heat and set them aside on a paper towel.
Prepare the béchamel sauce in a pan by melting the butter and whisking in the flour. Gradually stir in the milk, and add the salt and pepper to taste. Then stir in the grated cheese. Heat the mixture until it starts boiling, then reduce the heat to a simmer and stir frequently until sufficiently thickened. If your béchamel is thin, try adding a little more flour.
In a separate pan, heat a little bit of oil and sauté the onions and the crushed garlic for 2-3 minutes until the onions start to soften. Add the 1/2 cup of wine and boil for a few minutes before adding the lentils, fresh parsley, and oregano. Stir before adding the canned tomatoes and tomato puree. Season with salt and pepper and let it simmer for an additional 5 minutes. This can be prepared in advance.
To assemble, spoon half the lentil and tomato mixture into a medium casserole dish. On top, spread out some grated cheese and half the grilled eggplant slices. Then layer the rest of the lentil and tomato mixture and top it off with the rest of the eggplant slices.
Pour the béchamel sauce over the casserole and bake it in the oven for about 8-10 minutes or until the mixture starts to bubble.
Broil for a few minutes until the top is nicely browned, then remove and enjoy immediately.
Bon appétit! Served on my “Impromptu” dinner plate.
Hamburger Casserole
Serves 4-6
INGREDIENTS
450 g potatoes, peeled and quartered
1/4 cup low-fat sour cream
1/4 cup whole milk
60 g extra-sharp Cheddar, coarsely grated
1 tbsp olive oil
1 large onion, diced
1 large carrot, diced
450 g lean ground beef
1 tbsp tomato paste
1 tsp ground cinnamon
1 tbsp flour
1 tsp fresh thyme leaves
1 can diced tomatoes, drained
1 cup low-sodium beef or chicken broth
salt and pepper to taste
METHOD
Preheat the oven to 220ºC.
Place the potatoes in a medium pot, cover them with cold water, and bring to a boil. Add 1 teaspoon of salt, reduce the heat, and let it simmer for 15 minutes until the potatoes are just tender.
Turn down the heat. Add the sour cream, milk, cheddar and 1/4 teaspoon each of salt and pepper, and mash the ingredients together. Remove from heat and set aside.
Heat the oil in a large oven-safe skillet on a stove over medium heat. Add the onion to the skillet and cook it covered, stirring occasionally, for 6 minutes. Add the carrot and continue to cook it covered, stirring occasionally, until just tender - around 5-6 minutes.
Add the beef and cook, breaking it up with a spoon until it is no longer pink. Add the tomato paste and cinnamon and cook for 1 minute, continuing to stir the mixture. Add the flour, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and stir for 1 minute.
Add the tomatoes and broth, and gently let the mixture simmer until the liquid has nearly evaporated.
Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping).
Put the skillet in the oven and bake for around 15-20 minutes, until the potatoes are golden brown and slightly crisp. Broil, if desired.
Bon appétit! Served on my “Impromptu”, “La Bohème”, and “Piano” dinner plates.
Leg of Lamb à la Boulangère
Serves 6-8
INGREDIENTS
2 kg leg of lamb
4 cloves garlic
A few rosemary sprigs
A few thyme sprigs
A small bunch of parsley
2 kg large potatoes, thinly sliced
2 red onions, thinly sliced
600 ml chicken stock (preferably homemade)
50 g butter
METHOD
Preheat the oven to 200ºC.
Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few sprigs of rosemary and thyme.
Place the leg in a roasting tin and season well with salt and freshly ground black pepper. Cover with foil.
In a large ovenproof dish or roasting tin, arrange the sliced potatoes, onions, remaining slices of garlic and a good scattering of herbs.
Heat up the stock and butter together, then pour it over the potatoes. Cover the dish with foil and bake in the oven next to the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 more minutes. Allow the lamb to rest for about 15 minutes before carving. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Serve with Broccoli Pea Mash - bonus recipe below.
Broccoli Pea Mash
INGREDIENTS
1 broccoli head, cut into small florets and finely diced stalk
1 clove garlic
3/4 cup water
1/2 tsp salt
250 g frozen peas, defrosted
1 1/2 tbsp roughly chopped mint leaves
2 tsp butter
METHOD
In a pot, steam the broccoli and garlic covered for 6 minutes, until tender. Make sure the broccoli has enough water so it does not stick to the bottom of the pot.
Add peas to the pot and remove from heat and allow to steam, covered, for another 5 minutes.
Add all the remaining ingredients to the pot, season with salt and pepper, and mash well. Cover to keep warm.
Bon appétit! Served on my “Impromptu” dinner plate.
Viking Burgers
Serves 2
INGREDIENTS
Olive oil
Butter
350 g lean ground beef
1 small beetroot, cooked and grated
2 tbsp capers
2 medium onions, red and yellow, cut into rings
Freshly ground pepper and salt to taste
METHOD
In a pan, heat the oil up over low heat and start with caramelizing the onion rings for about 15 minutes or until the onion starts getting soft and brown.
Meanwhile, mix the beef, beetroot, and capers together well and shape the meat mixture into 2 patties with your hands.
Heat a heavy pan over high heat, add the butter, and brown the burgers for 2 minutes on each side to get a crispy exterior. Continue to heat the patties on medium heat for about 3-5 more minutes, until the desired doneness. Overcooking the meat can make them dry.
Serve with butter steamed Brussel sprouts and mashed potatoes.
Bon appétit! Served on my “Impromptu” dinner plate.
Chocolate Power Balls
Makes 8-12 balls
INGREDIENTS
2 cups rolled oats
1/4 cup almond butter
1/2 cup raw cashews
1/4 cup hemp seeds
2 tbsp protein powder
1 tbsp cocoa powder
8 medjool dates, pitted
1 ripe banana
2 tbsp maple syrup
1/2 tsp sea salt
Cocoa powder for rolling
METHOD
Using a food processor, blend the oats and cashews until they become a coarse meal.
Add the protein powder, hemp seeds, and salt and pulse a few times to mix.
Add the maple syrup, almond butter, and banana and pulse. Start adding the dates slowly.
Depending on how dry the dates are you may need to add a few more or less.
The mixture should be dry enough to form into balls but not too sticky. If your mixture is too dry, add some more dates, maple or almond butter. If it’s too wet, add a bit more oatmeal.
Roll the mixture into balls and roll each ball in cocoa powder to coat them.
Bon appétit! Served on my “Impromptu” canapé plates.
Fish Gratin
Serves 2
INGREDIENTS
450 g frozen spinach, defrosted and squeezed of liquid
1 tbsp butter
Salt and pepper
600 g white fish
A bit of lemon juice
Sauce:
1 tbsp butter
2 tbsp flour
250 ml milk
1-2 egg yolks
50 ml cream
50-75 g Emmental cheese, grated
A pinch of ground nutmeg
Spring onions, chopped
METHOD
Preheat the oven to 250ºC.
Fry the defrosted spinach gently in 1 tablespoon of butter and flavour with salt and pepper. Pour into an ovenproof dish and spread it out so it covers the whole dish.
Arrange the fish fillets on top of the spinach and squeeze the lemon juice on the fish.
Make a béchamel sauce by heating up the butter in a little pan until it is melted. Then add the flour and stir, making sure it is mixed together with the butter and cook for 1 minute. Stir in the milk slowly so that no lumps form. Bring the mixture to a boil gently, add the egg yolks and cream, making sure to stir well. Bring the sauce to a boil again and remove it from heat. Add the nutmeg and cheese and stir while letting it melt into a smooth sauce.
Pour the sauce on top of the spinach and fish. Sprinkle the spring onions on top and gratinate (bake) in the oven at 250ºC for 10-15 minutes, until golden on top and fish is cooked.
Bon appétit! Served on my “Piano” and “Impromptu” dinner plates.
All Time Favourite Banana Cake
Makes 1 loaf
INGREDIENTS
1/3 cup brown sugar
1/2 cup extra virgin olive oil
2 eggs
3 bananas, mashed
1/4 cup milk
1 tsp lemon juice
1/2-1 cup walnuts, chopped
2 cups all-purpose flour or whole wheat flour
1 tsp baking soda
3 tsp baking powder
METHOD
Preheat the oven to 180ºC.
Whisk the sugar and oil in a bowl until creamy. Slowly add one egg at a time whilst continuing to whisk the mixture until it becomes light and creamy.
Add the bananas, milk, and lemon juice and mix.
Fold in all the remaining ingredients until the batter is mixed well and has a smooth consistency.
Pour the mixture into a greased loaf pan and bake in an oven at 180ºC for 50 minutes or until done.
Remove and let it cool down a little before slicing. Enjoy as a delicious afternoon snack or even as a quick and easy breakfast treat.
Bon appétit! Served on my “Impromptu” porcelain.
Mango Dessert
Serves 6
INGREDIENTS
4 ripe mangoes (1 for decorating)
1 ½ cups coconut milk
1 cup plain yoghurt
Zest of 1 lime
2 tbsp honey
3 cups pineapple, chopped
1 dragon fruit
Mint leaves
Coconut ice cream
METHOD
Peel and pit three mangoes and blend them in a blender along with the pineapple.
Add the coconut milk, yoghurt, and honey.
Purée the mixture until you get a very smooth soup. Add half the lime zest.
Pour into a lidded container and place it in the fridge to chill for a couple of hours before serving.
Peel and pit the last mango, and cut it into cubes. Peel the dragon fruit and cut it into small cubes or use a spoon to scoop it into balls.
When it is time to serve, pour the soup into cold serving bowls and garnish with a small scoop of coconut ice cream, mango cubes, dragon fruit and lime zest. You can also sprinkle some shredded coconut, edible flowers and other fruit on top.
Bon appétit! Served on my “Impromptu” soup and pasta plate.
Affogato Coffee with Kahlua
Serves 1
INGREDIENTS
1 fluid ounce Kahlua
1 scoop vanilla ice cream
1 shot hot espresso
METHOD
Pour the espresso into a coffee cup, then add the Kahlua.
Top it off with the ice cream and serve.
Bon appétit! Served in my “Impromptu” coffee cup.
Protein Gazpacho Soup
Serves 4
INGREDIENTS
4-5 large tomatoes, skinned
1 clove of garlic, peeled
2 small shallots, peeled
1 cucumber
1 red bell pepper, deseeded and halved
1 green bell pepper, deseeded and halved
1 medium jalapeño, deseeded
1 can of butter beans, drained
2 tbsp chia seeds
3 tbsp olive oil
3 tbsp red wine vinegar
Sea salt to taste
METHOD
Blend all the ingredients together in a blender or food processor until the consistency is smooth.
Chill for at least 4 hours, then serve.
Top with parsley, garlic croutons, and finely chopped cucumber.
Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.
Tofu Stir-Fry with Broccoli and Mushrooms
Serves 2
INGREDIENTS
1 small broccoli head (or broccolini), chopped
250 g tofu, patted dry and cubed (or chicken or shrimp)
1 fat shallot, thinly sliced
5 garlic cloves, rough chopped
230 g shiitake or mixed mushrooms, stems removed and sliced
1–2 tbsp neutral oil
Salt and pepper to taste
3-4 dried red chillies to taste
2 tbsp peanuts or cashews, chopped (optional)
2 tbsp sweetened black vinegar
2 tbsp soya sauce
2 tbsp water
METHOD
Steam the broccoli and set it aside uncovered when finished.
In a wok, heat the oil over medium high heat. Add the tofu (or chicken or shrimp) and a pinch of salt and pepper. Brown all the sides of the tofu until golden and crispy - about 5-6 minutes. Remove it from the wok and set it aside.
Add a little more oil to the wok and add shallot and garlic, stirring constantly for about 2 minutes until golden and fragrant.
Add the sliced mushrooms. Turn down the heat to medium and continue cooking, stirring often until tender. Add the dried chillies and nuts. Sauté for 1 minute.
Add the vinegar, soy sauce, and water, and continue to stir. Add the steamed broccoli and the tofu, and stir thoroughly to coat everything in the sauce.
Divide amongst two bowls.
Bon appétit! Served on my “Impromptu” pasta and soup plate.
Garlic Shrimp Pasta with Tarragon-Wine Sauce
Serves 2
INGREDIENTS
500 g fresh large shrimps in shells
200 g linguini
⅓ cup dry white wine
3 tbsp lemon juice
2 tbsp fresh tarragon, finely chopped
2 tsp cornstarch
1 tbsp olive oil
3 cloves garlic, minced
¼ tsp crushed red pepper
2 tbsp parmesan cheese, finely shredded
METHOD
Peel, clean and devein the shrimp, leaving the tails intact. Rinse and pat them dry, and put aside.
In a small bowl whisk together the wine, lemon juice, tarragon, and cornstarch.
In a large pot, cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta cooking water when draining the pasta and set both aside.
In a pan, heat the oil up over medium heat. Add the garlic and red pepper; cook and stir for 30 seconds. Add the shrimp; stir for 3 minutes or until shrimp is opaque. Remove the shrimp.
Add the wine mixture and reserved pasta water to the pan. Cook and stir until the consistency thickens, then continue to cook and stir for 2 more minutes. Stir in the pasta and shrimp, and heat through.
Divide into two servings and sprinkle with parmesan cheese. Delicious served with butter steamed baby asparagus.
Bon appétit! Served on my “Piano” and “Impromptu” pasta and soup plates.
Sultan’s Cream of Tomato Soup
Serves 2
INGREDIENTS
1 tbsp butter
1 tbsp shallots, chopped
1 tsp garlic, chopped
2 tbsp tomato concasse
1 small tin of tomato purée
1 oz Gin
4 tbsp chicken stock
4 tbsp fresh cream
Salt and pepper to taste
METHOD
Heat a large pan over medium heat and add the butter to the hot pan.
Add the shallots and garlic to the pan and sauté until the colour becomes light brown.
Add the tomato concasse and mix together with the garlic and shallots.
Stir in the tomato purée and flambé with the gin.
Add the chicken stock and fresh cream and make sure all the ingredients are mixed together well.
Season with salt and pepper, and serve immediately.
Bon appétit! Served on my “Impromptu” soup and pasta plate.
Lemon Garlic Pasta with Scallops
It all begins with an idea.
Serves 2
INGREDIENTS
250 g linguine or fettuccine
500 g scallops
Salt to taste
Freshly ground black pepper to taste
1 tbsp olive oil
3 tbsp butter
4 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 tsp red pepper flakes
1 cup white wine
1 cup fresh parsley, finely chopped
1 lemon, zested and juiced
METHOD
Cook the pasta as directed on the package in salted water.
Meanwhile, prepare the scallops by patting them dry with a paper towel and seasoning them with salt and pepper.
Preheat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the butter melts into a liquid, add the scallops. Sear the scallops for 2-3 minutes on each side, until super golden brown. Remove scallops from the pan and cover them loosely with foil to keep them warm.
Add a drizzle of olive oil to the skillet and add the garlic, shallots, and crushed red pepper. Reduce the heat to medium-low and sauté the garlic, shallots, and red pepper for 1-2 minutes, stirring constantly.
Add the wine to the pan and scrape up any pan drippings. Reduce the wine for about 2 minutes.
Add the parsley, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted.
Add the cooked and drained pasta to the sauce and stir, making sure the sauce coats all the pasta. Continue to cook for a minute so that the pasta absorbs the flavour of the sauce.
Distribute the pasta onto two plates and arrange the scallops on top. Serve immediately.
Bon appetite! Served on my “Impromptu” soup and pasta plate.