PRAWN COCKTAIL
Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls…. Read More »
Swedish Gravlax with Honey-Mustard Sauce
Preparation Descale the salmon and remove the small bones, but leave the skin on. Mix salt, sugar and pepper and sprinkle it beneath and on top of the… Read More »
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 »
