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.

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.

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.

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. 

Tuna Tapenade

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.

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.

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.

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.

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. 

Salad with Beetroot and Goat Cheese

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. 

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. 

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.

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.

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.