Peter Romhild Peter Romhild

Fried Rice with Seared Tuna and Sesame Soy Vinaigrette

Serves 2

INGREDIENTS

Tuna and Fried Rice

500g sashimi grade tuna fillets

2 tbsp canola oil

Salt and pepper to taste

2-3 cups leftover cooked rice 

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 green onions, thinly sliced

1/2 cup large carrot, grated 

1/2 red bell pepper, sliced into thin strips

2 tbsp canola oil

1 tsp sesame oil

3 tbsp reduced sodium soy sauce

1/2 cup frozen peas

Vinaigrette

2 tbsp rice wine vinegar

2 tbsp soy sauce

Juice of 1 lime

1 tbsp honey

1 tsp fresh ginger, grated

2 tsp sesame oil

1/4 cup canola oil

1 tbsp fresh cilantro, finely chopped

1 tbsp green onion, finely chopped

1/4 tsp black pepper

METHOD

To make the vinaigrette, combine the vinegar, soy sauce, lime juice, honey, and ginger in a small bowl.

Slowly whisk in 2 teaspoons of sesame oil and then 1/4 cup canola oil.

Stir in the chopped cilantro, 1 tablespoon green onions, and black pepper. Set the mixture aside.

Season the tuna fillets with salt and pepper. 

Heat 2 tablespoons of canola oil in a large skillet over high heat. 

Once the pan is very hot, add the tuna fillets. Sear them on the first side for one minute, flip them over, and sear the second side for 30 seconds.

Remove the tuna from the pan and set aside on a plate.

Heat 2 tablespoons of canola oil in a wok or large skillet over high heat. 

Add the remaining green onion and stir fry for 1 minute.

Add the red pepper and stir fry for 1 minute.

Add the grated carrot and stir fry for 1 minute.

Add the garlic and ginger and stir fry for 30 seconds.

Add the rice and stir fry for about 3 minutes, until the rice is hot and well coated with oil.

Finally, add the soy sauce 1 tablespoon at a time, until the rice is as salty as you like it. 

Add the peas, and stir fry until warmed through.

Slice the tuna fillets into thin slices. Divide the fried rice on two plates and serve the tuna on top and drizzle with the vinaigrette.  

Top with additional cilantro and green onions if desired.

Bon appétit! Served on my “La Boheme” dinner plates.

Read More
Peter Romhild Peter Romhild

Butterbean Hummus

Serves 4

INGREDIENTS

1 can of butter beans

3/4 cup walnuts

1 garlic clove

1 1/2  fresh limes, juiced

A small bunch of fresh parsley

1 spring onion

1/3 cup extra virgin olive oil 

METHOD

Put all the ingredients in a food processor and blend until smooth. 

If the consistency is too thick, add more oil or a splash of water to adjust. 

Pour the hummus into a bowl or storage container and store it in the fridge for a couple of hours before serving.

When ready, serve as a snack or light lunch with your choice of warm toast, crackers, or even chips.

Bon appetite! Served on my “La Boheme” canapé plate.

Read More
Peter Romhild Peter Romhild

Green Papaya Salad

Serves 2-4

INGREDIENTS

Dressing

1/4 cup balsamic vinegar 

2 tablespoons maple syrup or honey

1 tablespoon soy sauce

2 tablespoons lime juice 

1 clove of garlic minced

2 tablespoons chopped shallots optional

Salt and pepper to taste

Salad

1 small green papaya

1 large carrot

1 cucumber

1/3 cup fresh mint or coriander leaves, chopped

4 tablespoons sesame seeds, lightly toasted

METHOD

Start by combining all the ingredients for the dressing in a small bowl and set it aside.

Using a peeler, peel the outer skin of the papaya.

Cut the papaya in half and grate it using a large grater. Put it in a large bowl.

Peel the carrot, and grate it and the cucumber. Add them to the bowl with the grated papaya. 

Mix the grated green papaya, carrots, and cucumber together with the chopped mint or coriander. 

Pour in the dressing and toss well to coat the whole salad.

Arrange on plates and serve with your choice of fried tofu or chicken. 

Sprinkle with nuts and toasted sesame seeds to garnish before serving. 

Bon appétit! Served on my “La Bohéme” soup and pasta plate on top of my “Piano” show plate in black. 

Read More
Peter Romhild Peter Romhild

Tuna Tapenade

Tuna-Tapanade-.jpg

INGREDIENTS

175 g green olives, pitted

4 anchovy fillets

1/2 can of tuna in oil

3 tbsp capers

25 ml extra virgin olive oil

METHOD

Blend all the ingredients together in a blender. 

Transfer to a lidded container and place in the fridge to chill for a couple of hours. 

Serve with crackers or toast.

Bon appétit! Served on my “La Bohème” canapé plate.

Read More
Peter Romhild Peter Romhild

Portobello with Goat Cheese

Portobello-with-goat-cheese-2.jpg

Serves 4

INGREDIENTS

4 large portobellos

Fresh thyme

2 garlic cloves, finely chopped

4 slices of creamy goat cheese

Rocket leaves

Balsamic vinegar

Olive oil

Truffle balsamic glaze

Salt and pepper to taste

METHOD

Preheat the oven to 200°C. 

Clean the portobellos and remove the stem.  

Arrange the portobellos in an oven-proof dish and fill them with thyme and garlic. Drizzle them with a bit of olive oil and salt and pepper to taste.

Place the dish in the oven to bake for 10 minutes. 

Top the portobellos with the goat cheese and continue to gratiné them until the cheese is warm and golden on top.

In a bowl, toss the rocket leaves with balsamic vinegar and olive oil to thoroughly coat. 

Divide the salad onto 4 plates and top each one with a portobello mushroom. Squeeze a ring of truffle-infused balsamic glaze around the plate and serve while still hot.

Bon appétit! Served on my “La Bohème” dinner plate.

Read More
Peter Romhild Peter Romhild

Zucchini Mint Soup

Zucchini-soup-with-mint.jpg

Serves 2

INGREDIENTS

50g unsalted butter

1 leek (white part only), thinly sliced

1 large potato, peeled and cut into 3 cm pieces 

3 garlic cloves, crushed

1.5 L chicken broth

800 g zucchini, chopped

1 cup firmly packed baby spinach

A bunch of mint leaves

METHOD

Melt the butter in a saucepan with a lid over medium-high heat. Add the leek, potato, and garlic. Cover and cook for 5 minutes, stirring occasionally until leek has softened.

Increase heat to high and add the stock, then cover the pan and bring it to a boil. Let it boil covered for 5 minutes or until the potatoes are almost done. 

Turn down the heat to medium and add the zucchini and cook for another 3 minutes until the zucchini is soft. Add the spinach and mint to the pan and stir until the spinach wilts. 

Use a hand blender to blend the ingredients until smooth.

Divide the soup amongst 2 bowls and garnish with extra mint leaves.

Serve with sliced baguettes and blue cheese or goat cheese. 

Bon appétit! Served on my “La Bohème” soup and pasta plate.

Read More
Peter Romhild Peter Romhild

Salad with Beetroot and Goat Cheese

Salad-with-beetroot-and-goat-cheese.jpg

Serves 4

INGREDIENTS

8 cups mixed baby salad leaves, rinsed and dried

1 beetroot, thinly sliced

A pinch of dried chilli (optional)

Fresh mint leaves

Soft goat cheese 

Toasted pumpkin seeds

Walnuts, chopped 

Balsamic glaze 

Dressing: 

2 tbsp lemon juice 

5 tbsp olive oil

Salt and pepper

METHOD

Make the dressing by combining the ingredients together.

In a bowl, mix the salad leaves and mint leaves together and pour the dressing over it. Toss to thoroughly coat all the salad with the dressing.

Arrange the sliced beetroot around 4 plates.

Divide the salad equally and place in the centre of each of the plates.

Sprinkle a bit of dried chilli (optional) on top of the salad.

Top the salad with crumbled goat cheese. 

Sprinkle with toasted pumpkin seeds, chopped walnuts, and a drizzle of balsamic glaze and serve. 

Bon appétit! Served on my “La Bohème” dinner plates. 

Read More
Peter Romhild Peter Romhild

Hamburger Casserole

Hamburger-casserole-.jpg

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. 

Read More
Peter Romhild Peter Romhild

Pasta with Chickpea and Spinach

Chickpea-pasta-with-spinach.jpg

Serves 2

INGREDIENTS

1 onion, diced

1 zucchini, diced  

A bunch of fresh spinach 

1 can of chickpeas

1 small can of tomato paste

Salt and pepper to taste 

A pinch of chilli flakes (optional)

Your favourite pasta

Greek yoghurt (optional)

METHOD

Prepare your choice of pasta as instructed on the package, and set it aside when done.

Meanwhile, gently fry the onion in olive oil on a large pan over medium heat. Add the zucchini and continue to fry for a few minutes. 

Add the drained chickpeas to the pan and stir the ingredients together for a few minutes before adding the tomato paste and a little bit of water. Heat through, taste with salt, pepper, and chilli flakes (optional).

Roughly chop the fresh spinach and add to the mixture together with the pasta. 

To serve, add a scoop of Greek yoghurt on top (optional).

Bon appétit! Served on my “La Bohème” soup and pasta plate.

Read More
Peter Romhild Peter Romhild

Salad with Mango and Goat Cheese

Salad-Mango-Goat-Cheese.jpg

Serves 2

INGREDIENTS

Mixed baby salad leaves

1 mango, peeled and sliced

1 packet of prosciutto slices

A pinch of dried chilli (optional)

Fresh mint leaves

Goat cheese

Toasted pumpkin seeds

Balsamic glaze

2 tbsp lemon juice

5 tbsp olive oil

Salt and pepper

METHOD

Rinse and dry the salad leaves.

Arrange the mixed salad, mint and mangoes on 2 plates.

Top it with the prosciutto slices, dried chilli (optional) and the crumbled goat cheese.

Mix the lemon juice, olive oil, salt, and pepper in a shaker to make the dressing.

Sprinkle the dressing over the assembled salad, and top it with roasted pumpkin seeds and a drizzle of balsamic glaze.

Bon appétit! Served on my “La Bohème” dinner plate.

Read More
Peter Romhild Peter Romhild

Oat and Lentil “Meatloaf“

Oat-and-lentil-meatloaf.jpg

Serves 2-4

INGREDIENTS

2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

285 g firm tofu, drained

¼ cup walnuts, finely ground

½ cup cooked brown lentils

1¼ cups quick-cooking oats

3 tbsp soy sauce

2 tbsp BBQ sauce or ketchup (plus additional for topping)

1 tbsp Dijon mustard

2 tsp dried parsley

½ tsp thyme

½ tsp sage

½ tsp rosemary

METHOD

Preheat the oven to 190ºC.

Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and let it cool down.

Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients and combine well.

Spoon the mixture evenly into a parchment-lined loaf pan and top it with a layer of BBQ sauce.

Bake it in the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Bon appétit! Served on my “La Bohème” dinner plate.

Read More
Peter Romhild Peter Romhild

Easy Pasta Salad

Easy-summer-pasta-salad.jpg

Serves 2

INGREDIENTS

375 g fettuccini or your favourite pasta

3 tbsp red wine vinegar 

5-6 tbsp olive oil 

800 g tomatoes, peeled and chopped

2 spring onions, finely chopped

1/3 cup green olives, chopped 

Salt and pepper to taste 

Italian basil to top

METHOD

Prepare the tomato sauce by mixing the vinegar, olive oil, tomatoes, spring onions, olives, salt, and pepper in a large bowl. Set it aside and let it sit for 10-15 minutes.

Cook your favourite pasta in salted boiling water as instructed on the package. Drain the pasta and let it cool slightly before adding it to the tomato sauce mixture. 

Serve with your favourite toppings, for example, oven-baked eggplant or feta cheese.

Bon appétit! Served on my “La Bohème” pasta and soup plate.

Read More
Peter Romhild Peter Romhild

Raw Cauliflower Couscous Salad

Serves 2-4

INGREDIENTS

1 small cauliflower head

A handful of parsley, finely chopped

A handful of mint leaves, finely chopped

1 small shallot, finely chopped

70g roasted pumpkin seeds

Juice of 2 limes

1/4 cup extra virgin olive oil

100g peeled frozen edamame beans

100g frozen green peas

A pinch of cayenne pepper (optional)

Sea salt and freshly ground pepper to taste

METHOD

Blanch the frozen edamame beans and peas in a strainer and set aside.

Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.

In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.

To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or

chickpeas.

Bon appétit! Served on my “La Bohème” dinner plate.

Read More
Peter Romhild Peter Romhild

Spiced Gløgg

Christmas-Glogg-.jpg

INGREDIENTS

5 whole cardamoms 

5 whole cloves

1 whole cinnamon stick

10 g ginger, freshly peeled and sliced 

2 dL snaps or vodka

1 dL orange juice

1 bottle of red wine

1 dL port wine

METHOD

Marinate the cardamom, cloves, cinnamon, and ginger in snaps or vodka overnight. 

Drain the marinade and pour the spiced liquid into a pot, adding the orange juice, red wine, and port wine. 

Heat the wine mixture on low heat without boiling!

Serve in a glass with rum marinated sultanas and chopped or flaked almonds.

Served with gingerbread Christmas cookies as the perfect warm winter drink.

Bon appétit! Served with Christmas goodies on my “La Bohème” canapé plates.

Read More
Peter Romhild Peter Romhild

Liver Pâté

Christmas-chicken-lever-Pate.jpg

INGREDIENTS

300 g duck, turkey, or chicken liver

1 tbsp butter

1 medium shallot, finely chopped

1 clove garlic, crushed

Salt and pepper to taste

1/2 tsp marjoram 

100g butter

3-4 tbsp cognac 

METHOD

Fry the liver in 1 tablespoon butter together with the finely chopped shallot, garlic, marjoram, salt and pepper for only 1 minute. The liver should still be pink inside but not raw. 

Turn off the heat and flambé the liver with cognac. 

Let the liver cool a bit before blending it in the food processor together with the rest of the butter. 

Add more cognac and salt and pepper if needed. 

Fill in a deep dish and refrigerate for a couple of hours until cold and firm. 

Decorate with almonds as desired. 

Serve the pâté with crackers or toast, and pickles as one of my traditional Christmas lunch favourites.

Bon appétit! Served on my “La Bohème” canapé plates.

Read More
Peter Romhild Peter Romhild

Tuna and Fennel Pasta

Tuna-and-fennel-pasta.jpg

Serves 2

INGREDIENTS

200g tuna

1 large fennel bulb

1 tbsp olive oil

2 cloves garlic, chopped 

125 ml vegetable stock

375 g spaghettini 

Grated parmesan cheese (optional)

METHOD

Drain the oil from the tuna. 

Clean the fennel and chop it up roughly, including most of the feathery fronds. Add it to a food processor and mince. 

Heat the oil in a saucepan, add the garlic and minced fennel, and fry gently until soft. 

Flake in the tuna, add the vegetable stock and heat through.

Meanwhile, cook the spaghettini al dente in salted boiling water as instructed on the package. 

Drain the spaghettini and quickly toss it in the hot tuna fennel sauce, stirring to make sure everything gets coated thoroughly.

Divide into two servings and sprinkle with grated parmesan cheese if desired.

Bon appétit! Served on my “La Bohème” soup and pasta plate.

Read More
Peter Romhild Peter Romhild

Protein Bars

Protein-bars-on-the-go.jpg

Makes 8 pieces

INGREDIENTS

2 cups dates, pitted and chopped

1 ½ cups warm water

3 cups oatmeal

⅓ cup cocoa powder

1 medium banana

1 ½ cups walnuts

6 scoops of unflavoured pea protein powder

METHOD

Soak the dates in warm water for a minimum of 20 minutes.

Add the dates, and the water they soaked in, into a food processor and turn it on. Add the remaining ingredients to the food processor and blend until it develops a smooth consistency.

Line a 20 x 20 cm baking pan with parchment paper.

Spread the batter onto the pan and refrigerate until firm. Cut into 8 pieces.

Great as an on the go snack or a quick breakfast 

Bon appétit! Served on my “La Bohème” canapé plates.

Read More
Peter Romhild Peter Romhild

Protein Gazpacho Soup

Protein-Gazpacho2.jpg

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.

Read More
Peter Romhild Peter Romhild

Greek Style Shrimp Pasta

Greek-shrimp-pasta-.jpg

Serves 2

INGREDIENTS

2 tsp olive oil

2 garlic cloves, minced

500g medium shrimp, peeled and deveined

2 cups plum tomato, chopped

1/4 cup fresh basil, thinly sliced

1/3 cup kalamata olives, pitted and chopped

2 tbsp capers, drained

1/4 tsp freshly ground black pepper

240 g angel hair pasta

1/4 cup feta cheese, crumbled

METHOD

In a pot, prepare the pasta as instructed on the package.

Heat the olive oil in a large nonstick skillet over medium-high heat. 

Add the garlic and sauté for 30 seconds. 

Add the shrimp and sauté for 1 minute., then add the tomatoes and basil.

Turn the heat down to low, and let the mixture simmer for 3 minutes or until the tomatoes are tender. 

Stir in kalamata olives, capers, and black pepper.

Add the drained pasta to the skillet with the shrimp mixture and toss well to coat the pasta in the sauce.

Divide equally onto two plates and top with crumbled feta cheese.

Bon appétit! Served in my “La Bohème” pasta and soup plate.

Read More
Peter Romhild Peter Romhild

Fish from South of France

Fish-from-south-of-france.jpg

Serves 2

INGREDIENTS

750g fillet of cod or other white fish, skinned

1/4 cup white wine

Juice of 1 lemon

1 tbsp olive oil 

1 medium onion, finely chopped 

2 cloves garlic, finely chopped 

1 425g can of tomatoes, roughly chopped

Generous amount of mixed herb seasoning 

1 tbsp parsley, chopped

METHOD

Preheat the oven to 200ºC.

Put the fish fillets into a shallow ovenproof casserole and pour the white wine and lemon juice over them. Set them aside to marinate for 10 minutes while making the sauce. 

Heat the oil up on a pan and add the onion and garlic, sautéing until softened. 

Separate the marinade from the fish and add the marinade to the onion and garlic in the pan. Let it bubble and reduce a little, then add the tomatoes and herbs and season to taste. 

Lightly oil the casserole, making sure to get under the fish. Pour the sauce over the fish and bake at 200ºC for about 20 minutes. Sprinkle with chopped parsley to serve.

Serve with french bread, grilled eggplant wedges and a glass of white wine.

Bon appétit! Served on my "La Bohème" dinner plate.

Read More