Tag Archives: appetizer

Pirozhki

Pirozhki is a typical Russian/ eastern European individual-sized baked or fried bun stuffed with a variety of fillings, but primarily meat. My Greek grandma makes these frequently, and stores them in the freezer, and I remember eating them as a kid as an afternoon snack. Being one of my grandma’s recipes the amount of Pirozhki, […]

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Quiche Lorraine

Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, savory custards in pastry were known in English cuisine at least as early as the fourteenth century. Ingredients 250g Ham (prosciutto cotto sliced […]

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Seared Tuna on Avocado Salad & Rice

Seared Tuna on Avocado Salad & Rice

Ingredients 2 Tuna Steaks (sushi grade) 2 Ripe Avocados 1/2 – 1 cup of sesame seeds 1 1/2 Cups of rice (Japanese or other short grain rice) 2 Tablespoons chopped dill (plus extra for garnish) 1 Tablespoon of rice vinegar or other white vinegar 3/4 Tablespoon of sugar 1/2 Teaspoon of salt Salt & Pepper […]

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Pumpkin & Ginger Bisque

Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques. Ingredients 1kg Pumpkin 2 Small Onions 2 cloves of Garlic 500ml vegetable or […]

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carrot souffle

Carrot Soufflé

The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites. Ingredients 500g Carrots 250g Parmigiano-Reggiano 2 eggs 1 Cup of milk Salt & Pepper 80g Butter Nutmeg Preparation Preheat the […]

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Salmon Tartar on Avocado Salad

Tartare is a preparation of finely chopped raw fish optionally with seasonings and sauces. A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes… Ingredients Tartar 300g Sushi/Sashimi grade Salmon 1 Table Spoon Pink Pepper Ingredients Avocado Salad 3 Ripe Avocados Juice of 1/2 – 1 […]

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Scallop with Saffron & Butter Sauce

Scallop with Saffron & Butter Sauce

An expensive but delicious shellfish with a delicate taste, available in a range of sizes. Scallops have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral (or roe) attached. For the Scallop 4 large fresh scallops A few threads of Saffron 4 – 5 cherry tomatoes […]

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Vegetable and Liver Terrine

A terrine is usually a cold molded meat, fish or vegetable dish. Often you can find it with aspic, which holds the ingredients together when the terrine is cold and not cooked. A terrine is also an earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. If you prefer […]

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Salmon Crostinis

Salmon Crostinis

Ingredients Sushi/Sashimi grade Salmon Truffle Oil & Olive Oil Coarse salt ( e.g. sea salt) Ciabatta bread The Crostinis Preheat oven to 180ª C (or set on broil) Cut bread in 1 1/2 cm slices & brush with Oil toast bread Preparation Slice the salmon into 1/2 cm pieces Place on top of toasted Ciabatta […]

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