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.

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.

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.

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. 

Kidney Bean Pâté

Serves 4

INGREDIENTS

1 can of kidney beans

50g butter, softened 

50g walnuts

3 garlic cloves

Juice of 1/2 a lime

1/2 tsp chilli flakes 

1/2 tsp paprika 

Salt and pepper to taste 

METHOD

Add all the ingredients to a food processor or blender and blend them together until smooth.

Adjust seasoning to your taste.

If necessary, add more butter to make it more smooth and spreadable. 

Serve on toast or your favourite crackers as a delicious snack or light lunch.

Bon appétit! Served on my “Piano” canapé plate.

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.

Portobello with Goat Cheese

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.

Zucchini Mint Soup

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.

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. 

Pasta with Chickpea and Spinach

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.

Salad with Mango and Goat Cheese

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.

Summer Salad with Quinoa

Serves 4

INGREDIENTS

1 cup quinoa

2 cups water

1/2 cup extra-virgin olive oil

4 limes, juiced

1 1/2 -2 tsp ground cumin

Red pepper flakes to taste

1 cup cherry tomatoes, halved

1 red bell pepper, diced 

2 cans black beans, drained and rinsed

10 green onions, finely chopped

1/2 cup fresh cilantro, chopped

Salt and ground black pepper to taste

3-4 avocados, sliced 

METHOD

Cook the quinoa as instructed on the package. Set aside to cool down.

Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.

Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.

Bon appétit! Served on my “Piano” show plate.

White Fish in Saffron Tomato Sauce

Serves 4

INGREDIENTS

4 fillets of your favourite white fish

Salt and pepper to taste

1/2 lemon juice

Tomato sauce:

2 shallots, peeled and chopped 

1 tbsp olive oil

1/2 tsp honey

6 tomatoes, blanched to remove skin and diced

2 tbsp tomato paste

1/4 cup white wine

1/4 tsp Spanish saffron 

1/2 cup cooking cream 

Salt and pepper to taste

Scallops (optional)

METHOD

Preheat the oven to 175ºC.

Rub the fish fillets with lemon juice, salt, and pepper and set them aside while making the sauce. 

If you have time, you can prepare the sauce in advance to infuse the flavour. 

For the sauce, fry the onions on a pan in olive oil, continuously stirring. Add the remaining ingredients and cook over medium-high heat for 5-6 minutes, stirring well. Add salt and pepper to taste.

Arrange the fish fillets in an ovenproof dish. Pour the tomato sauce over the fish and bake it in the oven at 175ºC for 15-20 minutes or until the fish is done. 

Serve topped with fried scallops (optional), rice and your choice of vegetables.

Bon appétit! Served on my “Piano” dinner plate.

Stuffed Portobello Mushrooms and Sweet Potatoes Wedges

Stuffed Portobello

INGREDIENTS

2 Portobello mushroom caps

285 g frozen spinach, defrosted

2 tbsp olive oil

1 small onion, finely chopped 

1 tbsp minced garlic

1/4 cup soft goat cheese divided into two

Salt and pepper to taste

METHOD

Briefly pre-broil the mushrooms.

Drain the water from the defrosted spinach.

Sauté the onions and garlic for a few minutes in a pan with olive oil before adding the defrosted and drained spinach. Continue to sauté for a few more minutes. Add salt and pepper to taste.

Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it looks better when it is piled high. Top it with goat cheese and drizzle with a bit of olive oil. Place back under the broiler for 2-3 minutes, or until filling is golden.

Sweet Potato Wedges

INGREDIENTS

1 large sweet potato

3 tbsp extra virgin olive oil 

1 tsp dried garlic or garlic powder

1 tsp dried rosemary 

1 tbsp dried oregano 

1 tsp salt

1/8 tsp black pepper

METHOD

Preheat the oven to 200ºC.

Wash the sweet potato thoroughly. 

Cut it into thick wedges and transfer it into a large mixing bowl. Add the rest of the ingredients and toss the wedges well, making sure every single one is covered with the seasoning.

Transfer the sweet potato wedges onto a baking tray lined with baking parchment.

Place the tray in the oven and bake at 200ºC for 20 minutes or until done.

Bon appétit! Served on my “Piano” dinner plate.

Salmon Teriyaki with Butter Cauliflower Rice

Serves 2

INGREDIENTS

1/4 cup soy sauce

1/4 cup molasses or brown sugar

1 tbsp rice wine vinegar

2 tsp corn starch

2 garlic cloves, minced

1/4 tsp ground black pepper

2 salmon fillets

Baby asparagus 

Sesame seeds

Sliced green onions

METHOD

In a small bowl, whisk together the soy sauce, molasses, vinegar, corn starch, garlic, and pepper. 

Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag and seal it. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for 1 hour. 

Preheat the oven to 175ºC. 

Spray an oven-proof dish with oil and place the asparagus and salmon skin side down on it. Place the dish in the oven and cook for 11-12 minutes, until the salmon is flakey. The cooking time will depend on the thickness of the salmon fillets and how you like them.

As the salmon cooks, make the glaze by adding the remaining soy sauce mixture to a small saucepot. Bring the liquid to a boil, then reduce to a simmer. Let it simmer for 3 to 4 minutes until the sauce has reduced and thickened. Remove it from the heat.

Brush the cooked salmon with the teriyaki glaze and serve sprinkled with sesame seeds and green onions 

Serve with garlic butter cauliflower rice or white rice.

Bon appétit! Served on my “Piano” dinner plate.

Oat and Lentil “Meatloaf“

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.

Easy Pasta Salad

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.

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.

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.

Portobello Burgers

Serves 4

INGREDIENTS

4 portobello mushroom caps, stems removed 

2 tbsp balsamic vinegar

1 tbsp low sodium soy sauce

1 tbsp olive oil

1 tbsp chopped rosemary

1-1/2 tsp steak seasoning or Worcester sauce

4 thick slices of red onion

4 slices Swiss cheese or vegan cheese alternative

4 thin slices of tomato

1/2 avocado, thinly sliced

Italian Ciabatta bread 

METHOD

In a bowl, whisk together the vinegar, soy sauce, oil, rosemary, and steak seasoning.

Place the mushroom caps in the bowl, toss well and let it marinate at room temperature for 20-30 minutes, turning it a few times.

Heat a grill pan over medium heat. When the pan becomes hot, brush the grate with oil. 

Place the mushrooms on the grill pan, reserving the extra marinade for basting. Grill for 5-7 minutes on each side, or until tender, brushing the mushrooms with marinade frequently.

Top the mushrooms with a slice of cheese each during the last minute of cooking.

While the mushrooms cook, grill the onions and asparagus for about 1 minute on each side, then grill the bread until toasted.

To serve, place the grilled portobello mushrooms with cheese on the bread and top with the grilled onions, sliced tomato, and avocado slices.

Bon appétit! Served on my “Piano” dinner plate.