Lobster- Avocado Salad
Salad: Dice all ingredients to the same size. Mix all ingredients, including seasonings, in a medium size stainless steel bowl. Serving: In a metal pastry ring layer all… Read More »
Chanterelle, Bacon and Plum Salad with Blue Cheese
Method: 1.Cook the bacon until golden in a skillet. Let drain on a piece of paper towel. 2.Use a dry brush to clean the chanterelles, then pan-fry them… Read More »
Gazpacho Soup With Parmesan Crisp
Method: Gazpacho Soup Wash all the vegetables given and cut them into medium cubes of 1×1 cm size. It is important to peel and deseed tomatoes, as well… Read More »
Crab Bisque
Method: 1. Sautee carrot and onion in butter until soft, set aside. 2.In a saucepan, melt 4 tablespoons of butter and add flour, whisking constantly over medium heat… Read More »
Scandinavian Salmon Cakes
Method: Preheat oven to 180 C. Grease muffin moulds lightly with butter or use pastry cups (Cupcake cups) Cut salmon into fine strips and chop dill roughly. Mix… Read More »
Asian Glass Noodle Salad
Method: Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water;… Read More »
Herbed Cheese Muffin with smoked Salmon
Method: Preheat oven 180 C. Line a muffin tray with paper muffin cases.Sift flour, baking powder, then add salt and sugar. Carefully grate cheese (reserve some for the… Read More »
Insalata Caprese, a Modern Interpretation
Method: Preheat oven to 190 C. Cut out round disks of puff pastry and make holes into disks with a fork. Place of baking trays and bake till… Read More »
Thai Beef Salad
1. Brush the beef with a little oil and char-grill, barbecue, or pan-fry till your liking 2. Set aside for five minutes, slice thinly. 3. Place salad greens,… Read More »
Chili-Cheese Corn Muffins with smoked Salmon
Method: Preheat oven to 185 degrees Centigrade. Mix the cornmeal, flour, baking powder and salt in a bowl. Mix well. Add the grated cheese and chopped chilies. Mix well, using… Read More »
