Salmon with Apricot Sauce
Carbonated Mojito Spheres
Tiramisu Layer Cake
New York Italian Style Cheesecake
NEW RECIPES
Veal Tenderloin With Potato Peach Ragout
For Veal Veloute -In a heavy bottom pot, melt butter and stir in the flour to build a “Roux” for thickening the sauce. – When all… Read More »
Raspberry Sorbet
Method: Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve… Read More »
Mesclun Salad with Sesame Coated Tuna Loin
Coat the tuna loin with sesame seeds and seer in hot frying pan. Slice tuna loin into thin slices In a salad bowl toss the mesclun well with… Read More »
HTMi Swiss Chocolate Mousse
Method: Seperate the eggs, placing the whites into a roomy bowl. Break the chocolate into small pieces and put them into another roomy bowl set over a pan… Read More »
Watercress Soup
Method: In a large saucepan on a medium heat, melt the butter and gently cook the chopped onion and garlic for 2-3 minutes, or until soft and translucent… Read More »
Classic Creme Caramel
To make caramel, combine water and sugar and bring to boil. While boiling, all sugar needs to melt and continue to cook till sugar turns golden brown or… Read More »
Quiche Lorraine
Method: 1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft… Read More »
Roast Leg of Lamb With Rosemary
Method: 1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in… Read More »
Beef Wellington
Method: 1. Preheat oven to 230°C. 2. Place beef in a pan, sear until browned. Remove from pan, and allow to cool completely. 3. Melt 2 tablespoons butter… Read More »
HTMi’s Swiss Chocolate Fondant
Method: 1. Preheat oven to 165°C 2. Butter 8 ramekins, then dust liberally with cocoa powder, shaking out any excess 3. Slowly melt the chocolate and butter in… Read More »
