The evolution of a cake

Everybody who knows me will sooner or later get a taste, or many tastes of my favourite cake of all times. A French chocolate cake which I refer to as the Mother of all chocolate cakes. So delicious, yet so simple. 30mins from unpacking the ingredients to having a slice of heavenly gooeyness. As with my pates, I try to to re-invent the cake from time to time to avoid boredome amongst my friends. My latest and so far bestest enhancement was swirling a little bit of good quality raspberry jam into the dough before baking in. I then covered the top of the cake with more raspberry jam before pouring over a lush chocolate ganache. the icing on the cake wasn't the actual icing though, it was the handful of crushed pink peppercorns which did not only add an unexpected kick to the cake, but also took the edge of the overall sweetness and heaviness of this indulgent piece of chocolate heaven.

Red velvet cake

This isn't actually a recipe, it's more an homage at a cake. Having said that, it's more about the look than the actual taste.
When I went to New York, I stayed with friends in Greenwich Village. It was the perfect location in an otherwise imperfect city. I didn't enjoy New York per se much, but Greenwich Village with all its continental bakeries, eateries and Marc Jacobs outlets was different. Bleaker Street was my favourite. Not only because that's where out apartment was, but that's where almost everything else was as well. Especially all the nice bakeries and cake shops.
On cake shop in particular caught my attention. I cannot remember its name, but the long queue outside this little shop. Long queues always look promising, so I expected a lot when I joined it to get a taste of the famous red velvet cake.It was ok. As ok as if Betty Crocker herself made it.
So I couldn't help but wonder: did they really just use a white cake mix and spike it with some colouring?

Ginger spiced pate

I haven't been cooking a lot recently which worked really well for my waistline, but not so well for my blog. But I volunteered to bring food to some of my friends parties lately. Whether I did it to help them with their preparations or whether I did ot for the sake of having something to add to my blog remains a secret :-)
When my friend Laurent celebrated his 34th birthday, I brought round the biggest block of pate ever, thinking that there will be around 20 guests. As it turned out, 2/3 of the people didn't show up. So I am sure that he and his boyfriend are still having pate every evening.
Whenever there is an occasion, I make pate. Pate and salami are the two reasons why I couldn't become a vegetarian. Salami I buy in the shops, pate is something though I usually make myself: It's cheaper, better and more animal-friendly as I only use organic duck or chicken liver. Also, it's less boring than shop bought pate as I play around with flavours quite a bit. I have tried many variations, but my favourite one uses spring onion, chilli, ginger, soy sauce and garlic. Once the chicken liver is nicely brown on the outside but still pink in the centre, I add the spices and a few splashes of soy sauce, put it all in a blender, add butter and mix until smooth and creamy.
To make it look more fancy, I decorated my latest pate with some jellied ginger by simply boiling some ginger with water, then adding gelatine. I poured the mixture into a pound cake tin and let it cool in the fridge for an hour before filling the tin up to the rim with pate.

An awesome birthday cake

I came across a similar cake in a party-food book and was immediately taken by it ignoring the more than obvious fact that it was meant for a kids birthday party. Kids have fairly simple taste buds: as long as it's sweet and with extra sugar icing on top, they'll love it. So the dense quatre quarts dough should do the trick for them. Adults are a bit more fussy, or at least my friends are. Some of them criticised the density of heaviness of the cake. But let's face it: I didn't bake the cake for it's culinary quality but simply for the look. And damn, it did look good.
An awesome birthday cake:
: 1 kg self raising flour
: 1 kg castor sugar
: 1 kg butter
: 15 eggs

Filling:
: 250ml strawberry jam
: 250g butter
: 500g icing sugar

Topping:
: 500g icing sugar
: Smarties, strawberry laces, Jellie Babies, sugar hearts, Maltesters, Jelly Beans etc.

Make the dough in two batches (easier than making it all at once) and divided it between a 25cm, 20cm and 15cm cake tin and a muffin cup. Bake until ready and let cool on a wire rack.
Heat the jam with a little raspberry vodka, then spread it evenly over every cake. Now make the butter cream by mixing the softened butter and 3 tbsp of hot water with the icing sugar. Spread on top of the jam. Finally stack the cakes on top of each other (obviously starting with the largest cake at the bottom).
For the icing, mix the icing sugar with just enough water to make the mixture slightly runny, then cover the entire cake with the icing before adding the decoration.

Wheat free ricotta muffins

It's not always easy to cook for friends who are on a special diet. Especially if you try to throw a dinner party for a bunch of friends that all happen to be on a different diet. That's what happened lately when one of my friends was fasting for lent and wouldn't have chocolate and the other one is allergic to gluten.
Of course, there would have been an easy way out with simply making something like mascarpone, cream and fruits served in a martini glass. But then: I don't like the easy way out. Plus I really wanted to bake something. My usual wheat free winner, the melt-in-the-mouth chocolate cake was a no go due to its main ingredient. So I looked for some ideas in a few magazines and finally came across the perfect dessert in a German housewives' cooking magazine: Quark and cornflakes muffins.
Quark is not always easy to get in London, so I had to substitute it with some ricotta which worked equally well.
Wheat free ricotta muffins, makes 12 muffins
: 250g ricotta
: 250g cream cheese
: 2 organic eggs
: 75g ground hazelnuts
: 100g castor sugar
: 2 tbsp corn flour
: 10 Physalis, quartered
: 100g white chocolate
: cornflakes

For the topping:
: 75g hazelnut flakes
: 100g castor sugar
: 12 capsicum

Beat the ricotta and cream cheese until smooth, then add the sugar. Beat in the corn flour and slowly add the eggs, one by one. Finally, blend in the ground hazelnuts and the Physalis.
Melt the chocolate over a bain-marie. Mix with a few handfuls of cornflakes. Make sure all cornflakes are well covered with chocolate. Full a tablespoon of the cornflake mixture in each muffin cup, then pour over the cream cheese filling. Bake at 180 degrees Celsius for about 25 minutes.
When ready, decorate each muffin with a spoon full of hazelnut crunch.
Melt the castor sugar in a pan until golden brown, add the hazelnut flakes, then drizzle the mixture over the muffins. Finally, decorate each muffin with a Physalis. If necessary, dip the Physalis in some of the melted sugar (that will make them stick to the top of the muffin).

Steamed little gems in Oyster sauce

Ever since my not-so-new-anymore flatmate Qian moved in, I haven’t been updating my blog anymore. The reason is very simple: it seems to be her who now does all the cooking in my house. Even if I have friends round, she would cook for them.
And if she doesn’t cook… then I cook Qian-style dishes. I never really enjoyed Chinese food, but that girl’s culinary skills totally converted me. Maybe it is the distinct lack of monosodium glutamate in her dishes that make them so much more delightful than all the stuff you can get in China Town. Or it is the mere simplicity that makes re-creating her dishes so tempting.
Take steamed lettuce in oyster sauce. Man, that’s good. And on the table in less than 5 minutes. My fridge is packed with little gems at the moment and I have a daily fight with my Guineas over who gets to eat them. I loose out most of the time as I am too lazy to go and get some other stuff for them, but whenever I can I would prepare them as a side dish for prawn dumplings, which are about the only ready meal I have in my freezer.
Steamed little gems in Oyster sauce, for 2
: leaves of 2-3 little gems
: 1 clove of garlic, thinly sliced
: vegetable oil
: 2-3 tsp Oyster sauce
: splash of Soy sauce

Blanch the lettuce in some boiling water. In the meantime, heat a little vegetable oil in a pan and fry the garlic for a minute or two before adding the blanched lettuce leaves together with the Oyster sauce and little water if necessary. Finish off with a splash of Soy sauce and serve immediately.

Devouring a fat duck

If they made me pay 500 Pounds, I wouldn't hesitate for a second to take out my wallet. But then, El Bulli refused me and my money, so I had to settle for the second best (literally): The Fat Duck in Bray. And Heston Blumenthal's crew made every single one of the 377 Pounds we paid for the two of us worth while. The food is not only an experience, but also excellent. Actually, it is pretty hard to discribe what we had, so I let the menu speak for itself: it tasted at least as good as it reads...
NITRO-GREEN TEA AND LIME MOUSSE
OYSTER, PASSION FRUIT JELLY
LAVENDERPOMMERY GRAIN MUSTARD ICE CREAM
RED CABBAGE GAZPACHOJELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAS
SNAIL PORRIDGE
"SOUND OF THE SEA"
SALMON POACHED WITH LIQUORICE
BALLOTINE OF ANJOU PIGEON
HOT AND ICED TEA
MRS MARSHALL’S MARGARET CORNET
PINE SHERBET FOUNTAIN
MANGO AND DOUGLAS FIR PUREE
PARSNIP CEREAL
NITRO-SCRAMBLED EGG AND BACON ICE CREAM
WHISK(E)Y WINE GUMS
PETITS FOURS
It took us 4 hours to eat all of the above. At the end we started to worry whether we would get the last train into London. But apparently a second Fat Duck will open in London any time soon. Will I go there too? Not unlikely :-)

Steamed green shells Qian's way

I am really lucky with my new flatmate. In fact, she's much better than having a boyfriend. She can cook, cleans, is incredibly polite and lovely, yet independent.
When she first came round to view the flat Qian told me she couldn't cook. That must have been Chinese modesty speaking there because in fact she is a brilliant cook.
When a friend of hers came round the other day, she did not only cook one dish but four. And all of them were super tasty. My favourite were her green shells with black bean and garlic sauce, fresh garlic and spring onions. So yummy and so simple!
Steamed green shells Qian's way, for 1-2
: 8 frozen green shells, defrosted
: 1/2 tsp freshly chopped garlic
: 1 tsp chopped spring onions
: 1/2 tsp black bean paste with garlic

Brush the mussels with a little black bean paste, then sprinkle with garlic and spring onions.
Place them with the shell side down in bamboo or metal steamer and steam for 3-5 minutes.
Serve with some rice vermicelli (steamed with the mussels) and a drizzle of soy sauce.
That's it really, couldn't be simpler. According to Qian one should take off the garlic and onions before eating the mussles, but since I like both garlic and onions I simply devoured the whole thing (ok, not the shell though ;-)

An ode to a cocktail

New York is not my favourite city, but it's the city that hosts my favourite cocktail.
I cannot even remember the name of this heavenly creation, but I remember how it's made and where to get it from. But I reckon it must have been called something like Tomartini... the list of ingredients is nice and short: tomato water, vodka, pickles.
Alright, it sounds revolting. I admit, it was sheer curiosity that made me order this cocktail and I rememer even enquiring about the degree of its revoltingness with our waiter, who just replied: "Very good choice, it is lovely". And so it was.

The place to get it from is the Savoy in Soho. Or my place, if I ever find out about how to make tomato water. Trust me, try it. You will not regret it (like the Olive Martini in the Soho Grand Hotel which basically consists of nothing but cheap olive brine and vodka. Yuk.)

Asian spiced steamed lamb with green tea dressed noodles and mango salsa

I haven't had the chance to cook a lot recently as I have been travelling the world for weeks now. I like to travel, but I have the feeling that my digestive system disagrees with me on this one. A few days of restaurant food only are ok and very enjoyable indeed, but when we starting talking weeks rather then days, then I really start missing my own food. I guess it is all part of a routine I have acquired over the years. My eating pattern is rather specific: a slice of bread and a diet coke for breakfast, small sushi for lunch and a large salad with pumpkinseed oil dressing and a side plate of pasta, noodles, rice and/or meat for dinner.

But in the last two weeks I didn't really get any of the above. I spent over two weeks in the US. My first ten days in New York were more easily digestible then the adjacent week in Dayton, Ohio.
I wasn't too impressed with New York in general, but there is one thing the city can be proud of: bakeries. Especially those that are located in Greenwich Village. The sourdough twist with dark chocolate is reason enough for me to return to NY.

Dayton is a different story. There is only one kind of bread the city seems to offer: Bagels. I am not a huge fan of bagels as they have a ridiculously high amount of calories packed and baked into a small bread roll. Lunch as well represented a challenge: not many sushi places in sight. As for dinner: meat and fish always seem to come in a creamy sauce and salad is obligatory served with a huge topping of cheese and bacon.

But the travelling days are over for the moment and I happily returned to my malfunctioning oven this weekend to compensate for 2 weeks of unhealthiness with steamed organic lamb served on carrot noodles. Yum.
Asian spiced steamed lamb with green tea dressed noodles and mango salsa, for 4
For the lamb
: 500g organic shoulder of lamb, cut into portions
: 4 Kaffir lime leaves
: 5 juniper berries, crushed
: 1 large chilli, chopped
: 1 lime-sized piece of ginger, sliced
: 1/2 tsp tamarind paste
: 1/2 tsp minced garlic
: 3 tbsp light soy sauce
: 1 tsp dark soy sauce
: juice of 1 small organic orange

For the noodles
: 4 portions/parcels of dried carrot noodles
: 1/2 red onion, finely chopped
: 1 tbsp chopped ginger
: 1 handful of dried red dates, stone removed
: 1tsp matcha powder
: 2- 3 tbsp light soy sauce
: zest and juice of 1/2 lime
: 1 tsp sugar
: vegetable oil
: sesame oil

For the mango salsa
: 1/2 ripe organic mango, diced
: 1 handful of finely chopped spring onions
: 1 small red chilli, chopped
: 1/2 tsp sugar
: juice and zest of 1/2 lime
: 1 handful of chopped coriander

Marinate the lamb in a mixture of all the ingredients above for at least 4 hours. Dissolve the matcha powder in 100ml hot water, then add the dates and let soak until needed.

For the mango salsa, mix the mango with the chilli, lime zest and juice and the sugar. Finish off with a sprinkle of coriander and spring onions.

Cook the noodles according to the instructions on the pack. Drain and drizzle with a little sesame oil to prevent them from sticking together.

Fill the bottom of a large pan with water and bring to the boil. Put the lamb into a bamboo or metal steamer, then place the steamer in the pan and cover with a lid. Depending on the size of the lamb slices, it will take 10-15 minutes until the meat is cooked (still pink in the middle)

Whilst steaming the lamb, finish off the noodles. Sautee the onion and ginger in a little vegetable oil for around 3 minutes, then add the drained noodles. Season with soy sauce, sugar and lime, then add the soaked dates, followed by the soaking liquid (green tea). Finally, finish with a little more sesame oil.

Arrange the noodles on a plate, place the meat in the middle, then add a tablespoon or two of mango salsa to each plate. Serve immediately.

Mickey's head

I wouldn't dare to disagree with anyone who says France is the culinary capital of the world. But there is still one part of France this honorary title doesn't apply to: Eurodisney.
The food served in this little fairytale land is far from being magic. It is not only overpriced, but also unimaginative, bland, boring and above all: unhealthy. Burger, American style pizza, fries and fizzy drinks.
The Disney eatieries might all look a different interior design theme, but the theme in the kitchens remains the same across them all. Of course, there are exceptions: the Blue Lagoon restaurant, part of the Pirates of the Carribean attraction, gets top ratings even in the world outside of Disneyland. But when you already pay 17 Euro for 2 drinks and one tiny Mickey Mouse head pizza in one of the other places, I don't even want to imagine what pricetag the foie gras in the Blue Lagoon comes with.
My tip: should you ever go to Disneyland, take a picnic with you: baguette, salami, ham and cheese. One third of the price of the Disneyland food but three times as nice.

For dessert, try the only edible thing Disneyland has to offer: a brioche bun filled with Nutella. No need to mention though that it comes in the shape of Mickey's head.

Mini Banoffee Pie

I had my first encounter with a Banoffee Pie in Portstewart, Northern Ireland, a few years ago and I have been loving it ever since. It is one of those things you dream of having but actually never do as it is highly calorific. You do actually taste every single of the thousands of calorie in this heavenly pud. And every bite goes straight on to your hips.
Still, occasionally one should give in to temptation and as long as you keep the main course light, a piece of Banoffee Pie won't kill you. Mini Banoffee Pie, 4 pieces
: 6 milk chocolate digestives, crushed
: 75g unsalted butter, melted
: 1 large banana, sliced
: 1 tin of Coronation caramel
: 150ml double cream, whipped

Mix the biscuit crumbs with the melted butter. Firmly press the mix into the base of 4 small cake tins (you can also use round cookie cutters instead) and refrigerate for 30min.
Top the biscuit base with a layer of banana slices, then cover the mini pies with the caramel.
Finally, whip the cream and and spread over the Banoffee Pies.

Bobotie

When I last was in South Africa two years ago, British TV chef Anthony Worrall Thompson apparently was there at around the same time as I could read in the local newspapers. Now, they asked him: What do you think about South African food? He replied something down the lie of: It is a bit like Europe in the 50ies. Everything, especially vegetables, are desperately overcooked.
I am not a big fan of Worrall Thompson, but he definitely has a point there. If vegetables make it on your plate, which isn't that common in South Africa anyways, then they are soggy, tasteless and vitamin-free.

What South Africans are good in cooking though is meat which is always deliciously marinated or seasoned. Still, in can be a bit chewy, dry and overcooked.
When I last cooked Bobotie my South African friend was surprised how moist my version of this dish was in comparison to hers.
Bobotie is something like a squidgy meat loaf. Using good quality meat and the right ratio between beef and pork mince is paramount if you don't want to be left with a rather dry dish.

There is only one kind of meat that makes it on my table: organic meat. It is so much more succulent than standard meat. Try to fry organic bacon versus cheap bacon. You will not see any water coming out of the organic bacon, whereas all the flavour and succulence of the cheap bacon simply vaporises.

The succulence in my Bobotie of course also comes from adding pork. My experience is that every mince dish benefits from the addition of pork as it doesn't dry out as quickly as beef does.
Bobotie, for 5-6
: 200g organic beef mince
: 200g organic pork mince
: 1 large white onion
: 1 slice of brown bread, preferably sourdough bread
: 300ml milk
: 2 small/medium eggs
: 1 oxtail stock-cube, dissolved in 4 tbsp water
: 3 tbsp apricot jam
: 1 tbsp ginger, grated
: 2-3 tbsp curry powder
: 1 handful of yellow raisins

Soak the bread in half of the milk. Set aside.
Fry the onions until soft, then add ginger, curry and jam. Once the jam has liquidised, add the bread (plus any leftover milk from the soaking process) and the dissolved oxtail stock cube. Combine the mixture well, making sure your are not left with any big pieces of bread. Pour onto a plate or into a bowl.

Using the same pan, fry the meat in a little oil. When the meat has turned slightly brown on the outside, remove it from the heat, then add the bread mixture and raisins and mix everything well together.
Now whisk the eggs and mix them with the remaining milk. Pour half of this mixture over the meat and give it another quick final stir before transferring the mix into an ovenproof dish.
You can either bake the Bobotie in one large dish or - as i did - divide the mixture between 6 large, lined muffin tins.

Pour the remaining egg/milk mixture over the Bobotie before baking it in a 180 degree Celsius oven for approx 45 minutes, or 25-30 mins if you use muffin tins. Serve with creme fraiche, mustard, steamed greens and curried rice.

Organic pork sausages, ratatouille and creamy polenta

Every time when I am away for a few days I return to a skinnier than ever boyfriend. Seriously, I wonder what he does live on in my absence. He can't cook and is a lousy shopper. Chewy bread, cheese, crisps, baked beans and beer, that's all he would buy and eat.
Now, don't get me wrong, I would get really fat if I lived on such a diet for days, if not weeks. He doesn't. It's NOT fair!

But that's the whole trouble I have to face in my day-to-day cooking: come up with a dinner that makes him fatter and me thinner. Dishes like organic sausages with ratatouille and creamy polenta are the perfect exampe of how I master this challenge: Organic pork sausages, ratatouille and creamy polenta: 3 organic pork sausages (at least 80% meat), fried
: 2 courgettes, chopped
: 1 large yellow pepper, chopped
: 1 large onion, chopped
: 2 tbsp organic tomato puree
: 1/2 cup polenta
: 1/2 cup single cream
: olive oil
: salt
: black pepper

Heat a little olive oil in a pan and fry the onions for 2 minutes before adding the yellow peppers and courgettes. Stir fry the vegetables until slightly soft, then add the tomato puree and approx 150-200ml water. Season with salt and pepper, then cover with a lid and let simmer.

In the meantime, prepare the polenta. Place the polenta in a pot an cover with approx 150ml water. Bring to the boil and simmer until all the liquid has been soaked up, then transfer 1/3 of the polenta to a different pot. Again, cover with water and let simmer until the soft. Season with salt and pepper.
For the remaining 2/3 of the polenta, follow as above but this time use cream instead of water.

When the food is ready to be served, transfer the creamy polenta on to your boyfriend's plate and the not-so-delicious-but-not-as-fattening-either polenta on to your plate. Now divide the ratatouille between your plates and drizzle some virgin olive oil over his portion. Finish off your plate with 1/2 a sausage. The rest goes on his plate. Well, as I said earlier: it's not fair.

Kiddie's (and boyfriend's) delight

I am deeply ashamed to admit that I had this bag of plastic dessert (or Angel's delight as it actually is called) sitting around in my cupboard. But then, there it was, so it seemed kind of logical to use it.
To the delight of Scott. After all, it was ready in 5mins. Sometimes, immediate availabilty is more important than natural strawberry flavour.
There I was, standing in the kitchen with a bag of E-numbers in one hand and a whisk in the other. At last I wanted to get something healthy out of te whole exprience for myself by not using an electric handmixer, but the personal-trainer-improved strength of my arms.
As it happened, I really wasn't in the mood of coming up with something more elaborate than Angel's delight. But if I pretend to make something fab from scratch, then I do it big time: some Dutch hagelslag (liquorice covered with sugar) and a Koala bear from the Japanese sweet shop and hey, I could have almost sold it in my favourite place for pastry and other sweet stuff: Yauatcha.

Peppermint Crisp Millefeuille

The Peppermint Crisp chocolate bar you get in South Africa is one of it’s kind. I guess they don’t seell it in Europe since it could be considered a weapon. I am not kidding, the peppermint filling is not only crisp, it is razor sharp! When I little piece fell down on the floor I thought I stoppd on glass… and not chocolate!But then, its also dangerously yummy. On its own and as part of a South African recipe that clogs your arteries when only looking at it. It is a mix of caramel, cream, coconut biscuits and a grated bar of Peppermint Crisp. It tastes divine, there is no other way to describe it. But it doesn’t look very pretty. It is one of those: all in one pot dishes. They taste terrific, but look uninspiring. That’s why I came up with a posh and more handsome version of the Peppermint Crisp Tart: Peppermint Crisp Millefeuille
: 1 grated bar of peppermint Crisp (available in South African shops)
: 1 tin of Coronation Caramel (or boil Coronation/condensed milk for about 4hrs)
: 150ml whipping cream (or less, if you want the caramel cream to be more solid)
: 1 pack of all butter puff pastry
: 1 coconut

Break the shell of the coconut (screwdriver and hammer should do the trick), empty the liquid into a glass, then break the whole nut into pieces. Using a vegetable peeler, slice off thin shavings from the coconut flesh.
Roll out the puff pastry and cut it into the desired shape. Brush with egg wash and bake in the oven (180 degrees C) until nicely risen and slightly golden on top. Set aside to cool.Empty the caramel into a bowl, add a tablespoon or so of the coconut liquid. Now whip the cream and add as much whipped cream to the caramel as needed (until you get the desired consistency). I have tried both, a quite solid and more liquid caramel cream and they are equally nice. The more solid, the more caramel content and the heavier it will be. Assemble the dish by first placing a sheet of puff pastry on a plate. Cover with caramel and some of the grated Peppermint Crisp and top with another layer of puff pastry, caramel and chocolate. Finish it of with a few coconut shavings on top.
The caramel cream is also an excellent addition to banana/raisin pancakes.

Cannelini bean & salmon canapés

I admit this isn't one of my recipe ideas (check the Passionate's Cook blog). I also admit that I actually didn't really make them, I merely assembled them.
Anyway, I ate them and I liked them. So I thought I might as well include them in my blog.

My friend Laurent and I did this for his birthday party. It proved to be a big hit (especially with me) and although I did have my inital doubts (too simple to impress), it was one of the nicest nibbles of the evening. And it is really quick in the making... and almost cheap if you leave out the caviar as we did!

Pea velouté topped with whipped coconut cream

I watched Nigella Express - a cookery program about coming up with something edible for lunch and dinner in less than 20mins - the other day. There the program's presenter - yeah, you guessed right - Nigella explained that it is OK to use stock cubes or powder. She's right, it is OK. Just about ok, it is after all a proven far cry from good restaurant cooking.
Always wanting to impress my guests, I do aim for restaurant standard and therefore have to cook my own stock. I need a much bigger pot for beef and chicken stock than the pathetic excuses of a pot I have at home. My largest pot holds a maximum of 3 litres: that's just about big enough to produce 0.75 litres of good vegetable stock. I keep my veggie stock frozen in 0.25 litre bags. Like that I always have a restaurant trick up my sleeve.
Take my pea velouté for example:
Pea velouté topped with whipped coconut cream, for 6
: 100g unsalted butter
: 2 medium large white onions, chopped
: 2 stalks of celery, chopped
: 500ml homemade vegetable stock
: 200ml coconut milk plus 4 tablespoons for the whipped coconut cream
: 500g frozen peas (preferably petits pois)
: 100ml whipped cream

Melt the utter in a pan, add the onions and celery and let them soften for a bit (you do not want to brown the onions though!). Add the stock and coconut milk, bring to the boil and simmer for 15mins. Now add the peas and boil for another 5 mins. Liquidise the soup, then pass through a fine sieve.
To make the coconut cream topping, whip the cream, then add the coconut milk. Spoon on top of the veloute and serve immediately.

Tuna carpaccio with sweet miso dressing

Sushi is my number one food of all times. I could eat it every day, for lunch and dinner (and probably even for breakfast). Sashimi however isn't my favourite. Rather thickly sliced raw fish with nothing but soy sauce? I would then prefer to have the fish carpaccio style with a little dressing/sauce on the side.Tuna carpaccio with sweet miso dressing, for 2-3
: 100g yellowfin tuna
: 1tbsp sweet white miso paste
: 1tbsp pumpkin seeds
: dash of ginger syrup
: dash of white wine
: dash of light soy sauce
: lime juice
: sugar
: salt

Start with roasting the pumpkin seeds in a little vegetable oil. Once you hear them pop, they are ready to be taken off the heat. Sprinkle with a little salt, then grind them in a pestle and mortar.
Mix the ground pumpkin seeds with the miso, wine, soy sauce, ginger syrup and lime juice. If needed, season with a little salt and sugar.
Now slice the tuna as thinly as possible and spread the slices out over a large chopping board. Cover with cling film. Nor take a bottle, hammer or rolling pin and carefully bash the tuna slices until paper thin.

Finally, arrange the tuna on a plate and drizzle with some sweet miso dressing.

Pea salad with creamy dressing

Most evenings when I come home from work I want a quick supper. Pasta, rice with veggies, Thai noodles or salad. Salad is for sure the quickest of them all. When you count the several times though Scott requested a 2nd dinner 2 hrs after having had his salad, salad it not quite as time saving as it first seems.

So I would usually serve salad on the side of a "proper" dinner. Mostly lettuce with - you guessed right - pumpkin seed oil dressing. Recently however I re-discovered peas. I think I haven't used them for years. But now we have them in soup, rice and salad. Actually, there is no better salad out there than lettuce with peas in a creamy dressing served with some freshly baked bread.

Pea salad with creamy dressing

: green leave salad

: 200g frozen peas

: 1 egg yolk
: olive oil
: lemon juice
: Maldon sea salt

Wash the leave salad and put it in a large bowl. Bring some water to the boil. Add some salt to the boiling water, then add the peas. Leave the peas in the boiling water just for one or two minutes. Once drained, place them in the same bowl as the lettuce. Now drizzle some olive oil and lemon juice over your salad, then add the egg yolk (this helps to add creaminess to the dressing), toss the salad until well mixed and finish off by seasoning your salad with a sprinkle of Maldon sea salt.