Green leaves Salad with Pomegranate
Cheese Cake
Hokkaido Pumpkin Soup
Rum or Bourbon Balls
NEW RECIPES
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 »
Gazpacho Soup
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, salt and pepper. Blend until… Read More »
Pan seared Scallops with grilled Asparagus
Method: Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Put the dry scallops in the… Read More »
Ravioli with Shrimps
Directions In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until… Read More »
Pan fried salmon filet with risotto and moutabel
Method: For the salmon, carefully remove salmon skin and set aside. Marinate salmon filets with salt, pepper and lemon juice. Heat fry pan with little oil. Sear salmon… Read More »
Greek Moussaka
Method: To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler and cut lengthwise into 2 cm thick slices. Season all the pieces of… Read More »
Tart Tatin
Method: Preheat oven to 200ºC (190ºC for Convection Ovens). Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat” side),… Read More »
Raspberry Soufflés
Method: For Pastry Creme: Whisk the egg yolks and sugar together in a bowl, then add the cornflour and plain flour. Mix well. Bring milk to the boil… Read More »
Prawn Cocktail
Roughly Shred the lettuce and put into the bottom of 4 glasses, divide the prawns between them and add a squeeze of lemon juice. Mix the mayonaise and… Read More »
Irish Stew
Method: Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres… Read More »
