Chicken Liver Pâté
INGREDIENTS
4 strips of bacon
1 1/2 cup leek greens, chopped
1 garlic clove, chopped
500g chicken liver
1 tbsp olive oil
1/2 cup red wine
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp dried sage
1 bay leaf
4 tbsp bone broth
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1/4 tsp sea salt
METHOD
Brown the bacon in a large skillet over medium high heat.
Once cooked, remove the bacon and set it aside for later. Keep the grease in the skillet (remove some if there is too much).
Add the leek and garlic to the hot skillet and briefly sauté them.
Move the greens to the side of the skillet and add the chicken livers. Drizzle over with the olive oil and cook for 4 minutes, or until brown on one side.
Flip the livers over and add the wine & dried herbs. Stir to combine everything. Cover the pan and reduce to a low heat. Let it simmer for 15 minutes, then remove the lid and cook for an additional 1 minute.
In a food processor, blend the liver mixture with the cooked bacon, bone broth, fresh herbs, and salt until it becomes a smooth mixture.
Portion the mixture into 4 small serving cups and chill in the refrigerator until cold. Consume the pâté within 4 days.
Serve the pâté as a delicious snack or light lunch with crackers, toast or crudités, for example, cucumbers, zucchini, apples, and pears.
Bon appétit! Served on my “Piano” 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.
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.
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.
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.
Coconut Ice Cream Fruit Salad
Serves 6-8
INGREDIENTS
2 apples
2 kiwi fruits
1/2 papaya
2 bananas
1/2 a lemon
Coconut ice cream
Whiskey to taste
METHOD
Finely chop equal pieces of apple, kiwi, banana, and papaya into small cubes and place in a bowl.
Squeeze the juice of half a lemon over the fruits and gently mix so that all the fruit is covered in the juice.
Divide into servings, and top with two scoops of coconut ice cream and a drizzle of whiskey.
Bon appétit! Served on my “Piano” porcelain.
Green Olive Tapenade
INGREDIENTS
1 jar green olives, pitted
1/2 cup salted almonds
1-2 garlic cloves
Anchovies to taste
Olive oil
Crackers or toast
METHOD
In a blender or mini food processor, blend olives, almonds, garlic and a couple of anchovies to taste. Add some olive oil and blend until the mixture is smooth and spreadable.
Serve on warm toast or crackers as a little snack together with a drink after a long day.
Bon appétit! Served on my “La Bohème” coasters.
Kale Pesto
INGREDIENTS
2 cloves garlic
2 cups packed kale (about 1 small bunch)
1 cup basil
3/4 cups raw cashew
Salt and pepper to taste
1/4 cup or more of extra-virgin olive oil
1/3 cup parmesan cheese, grated
METHOD
Mix all the ingredients together in a blender until it becomes a smooth paste,
Serve with Fidanzati or any of your favourite pasta.
Bon appétit! Served on my “Piano” soup and pasta 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.
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.
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.
Lamb Rillet
INGREDIENTS
1 kg lamb culotte, leg, or shoulder without bone
1 tsp ground allspice
5 whole cloves
1 tbsp fresh thyme leaves
1 tsp fresh rosemary, chopped
1/2 tsp salt
5 whole black peppercorn
50 g black raisins
1 Christmas beer or any beer
Salt and pepper to taste
METHOD
Remove any tendons from the lamb and cut the meat into cubes.
Put meat and the rest of the ingredients in a deep pot and cook on low heat until meat is tender - about one hour.
Strain the meat and keep the liquid. Set it aside in a bowl.
In another bowl, fork split the meat or split the meat in a hand mixer.
Taste with salt and pepper and add 1-2 dL of the strained liquid to the meat mixture.
Pour the rillet into a tray or form and cover it with the fat from the liquid.
Cover the form with foil or cling wrap and keep in the fridge.
Serve as a delicious Christmas snack with crackers or toast, pickles, and mustard.
Bon appétit! Served on my “Piano” canapé plates.
Hearty Vegan Bolognese
Serves 2
INGREDIENTS
1 tbsp olive oil
½ onion, finely diced
1 carrot, finely diced
5 cremini mushrooms, finely diced
8 oz eggplant, finely sliced
8 oz tempeh or firm tofu, crumbled
3 cloves garlic, minced
1 cup sun-dried tomatoes, minced
¼ cup red wine vinegar
1 cup low-sodium vegetable broth
1 tsp dried oregano
1 tsp dried thyme
12 oz tomato sauce
METHOD
Spread out the sliced eggplant on a tray, sprinkle with salt, and let it sit for 10 minutes. Brush off the salt.
In a large sauté pan or skillet, add 1 tablespoon. of olive oil and heat over medium heat. Add the onion, carrot, mushrooms, and eggplant and sauté for a few minutes.
Add the tempeh, garlic, sun-dried tomatoes, red wine vinegar, vegetable broth, tomato sauce, and dried herbs. Stir the mixture well to combine, cover and let it simmer for 10-12 minutes until the eggplant is soft.
Serve with your favourite pasta, top with some freshly grated Parmesan cheese to taste, and a side of fresh salad leaves drizzled in olive oil and balsamic vinegar.
Bon appétit! Served on my “Piano” dinner plate.
Oatmeal Pancakes
Serves 2-4
INGREDIENTS
275 ml milk or substitute milk
2 cups oatmeal
2 eggs, beaten
1 small banana, mashed
2 tbsp neutral oil
2 tsp flaxseed, ground
1 tsp baking powder
Salt
METHOD
Mix all the ingredients together in a food processor.
The batter should be smooth but not too wet. If it is too wet, add more oatmeal. If it is too dry, add more milk or milk substitute.
Lightly oil a heavy pan and heat over medium heat. Spoon on the batter and cook until the top is bubbly before flipping the pancake to cook the other side. Add more oil when necessary, in between pancakes.
Serve with your favourite fruits and a drizzle of honey or maple syrup as a delicious and hearty breakfast meal.
Bon appétit! Served on my “Piano” dinner 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.