Home-cured Graved Lax
Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use… Read More »
Couscous Salad with Yoghurt Dressing
Tip the couscous into a large bowl. measure 400 ml boiling water into a measuring jug and crumble in the stock cube. Add the butter and stir until… Read More »
Creamy Mushroom Soup in a Bread Bowl
Method: To prepare the bread bowls, cut the breads open horizontally the top, then remove most of the soft bread inside, taking care NOT to make any holes… Read More »
Warm Sbrinz terrine
Preheat oven to 160 C. Butter a oven-proof mould (either metal or ceramic) and layout with grease-proof paper. Butter paper also and sprinkle the pistachios on all sides…. Read More »
HTMi Pumpkin Creme Brûlée
Method: Peel and de-seed pumpkin, then cut into walnut sized pieces. Boil or steam until soft and tender. Blend into puree and let cool. Beat egg yolks and… Read More »
Green leaves Salad with Pomegranate
Method. 1. Whisk together lime juice, sugar, salt and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisk until combined. 2. Combine… Read More »
Hokkaido Pumpkin Soup
Method: 1. In a large saucepan, heat the olive oil and gently fry the onions, chilli and garlic till soft. 2. Add the pumpkin and potatoes to the… Read More »
Ham Pasta Salad
Method: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a… Read More »
Graved Lax with Honey Mustard sauce
Method: Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail Make sure all the pinbones are removed–run your fingers up… Read More »
Salmon Tartar
Method: Place the salmon in the freezer for about 15 minutes while you prep the rest of the ingredients. The fish will be much easier to cut if… Read More »
