Leg of Lamb à la Boulangère
Serves 6-8
INGREDIENTS
2 kg leg of lamb
4 cloves garlic
A few rosemary sprigs
A few thyme sprigs
A small bunch of parsley
2 kg large potatoes, thinly sliced
2 red onions, thinly sliced
600 ml chicken stock (preferably homemade)
50 g butter
METHOD
Preheat the oven to 200ºC.
Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few sprigs of rosemary and thyme.
Place the leg in a roasting tin and season well with salt and freshly ground black pepper. Cover with foil.
In a large ovenproof dish or roasting tin, arrange the sliced potatoes, onions, remaining slices of garlic and a good scattering of herbs.
Heat up the stock and butter together, then pour it over the potatoes. Cover the dish with foil and bake in the oven next to the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 more minutes. Allow the lamb to rest for about 15 minutes before carving. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Serve with Broccoli Pea Mash - bonus recipe below.
Broccoli Pea Mash
INGREDIENTS
1 broccoli head, cut into small florets and finely diced stalk
1 clove garlic
3/4 cup water
1/2 tsp salt
250 g frozen peas, defrosted
1 1/2 tbsp roughly chopped mint leaves
2 tsp butter
METHOD
In a pot, steam the broccoli and garlic covered for 6 minutes, until tender. Make sure the broccoli has enough water so it does not stick to the bottom of the pot.
Add peas to the pot and remove from heat and allow to steam, covered, for another 5 minutes.
Add all the remaining ingredients to the pot, season with salt and pepper, and mash well. Cover to keep warm.
Bon appétit! Served on my “Impromptu” dinner plate.
Viking Burgers
Serves 2
INGREDIENTS
Olive oil
Butter
350 g lean ground beef
1 small beetroot, cooked and grated
2 tbsp capers
2 medium onions, red and yellow, cut into rings
Freshly ground pepper and salt to taste
METHOD
In a pan, heat the oil up over low heat and start with caramelizing the onion rings for about 15 minutes or until the onion starts getting soft and brown.
Meanwhile, mix the beef, beetroot, and capers together well and shape the meat mixture into 2 patties with your hands.
Heat a heavy pan over high heat, add the butter, and brown the burgers for 2 minutes on each side to get a crispy exterior. Continue to heat the patties on medium heat for about 3-5 more minutes, until the desired doneness. Overcooking the meat can make them dry.
Serve with butter steamed Brussel sprouts and mashed potatoes.
Bon appétit! Served on my “Impromptu” dinner plate.
Green Olive Tapenade
INGREDIENTS
1 jar green olives, pitted
1/2 cup salted almonds
1-2 garlic cloves
Anchovies to taste
Olive oil
Crackers or toast
METHOD
In a blender or mini food processor, blend olives, almonds, garlic and a couple of anchovies to taste. Add some olive oil and blend until the mixture is smooth and spreadable.
Serve on warm toast or crackers as a little snack together with a drink after a long day.
Bon appétit! Served on my “La Bohème” coasters.
Salad with Mango and Goat Cheese
Serves 2
INGREDIENTS
Mixed baby salad leaves
1 mango, peeled and sliced
1 packet of prosciutto slices
A pinch of dried chilli (optional)
Fresh mint leaves
Goat cheese
Toasted pumpkin seeds
Balsamic glaze
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Rinse and dry the salad leaves.
Arrange the mixed salad, mint and mangoes on 2 plates.
Top it with the prosciutto slices, dried chilli (optional) and the crumbled goat cheese.
Mix the lemon juice, olive oil, salt, and pepper in a shaker to make the dressing.
Sprinkle the dressing over the assembled salad, and top it with roasted pumpkin seeds and a drizzle of balsamic glaze.
Bon appétit! Served on my “La Bohème” dinner plate.
Kale Pesto
INGREDIENTS
2 cloves garlic
2 cups packed kale (about 1 small bunch)
1 cup basil
3/4 cups raw cashew
Salt and pepper to taste
1/4 cup or more of extra-virgin olive oil
1/3 cup parmesan cheese, grated
METHOD
Mix all the ingredients together in a blender until it becomes a smooth paste,
Serve with Fidanzati or any of your favourite pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Summer Salad with Quinoa
Serves 4
INGREDIENTS
1 cup quinoa
2 cups water
1/2 cup extra-virgin olive oil
4 limes, juiced
1 1/2 -2 tsp ground cumin
Red pepper flakes to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
2 cans black beans, drained and rinsed
10 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Salt and ground black pepper to taste
3-4 avocados, sliced
METHOD
Cook the quinoa as instructed on the package. Set aside to cool down.
Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.
Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.
Bon appétit! Served on my “Piano” show plate.
White Fish in Saffron Tomato Sauce
Serves 4
INGREDIENTS
4 fillets of your favourite white fish
Salt and pepper to taste
1/2 lemon juice
Tomato sauce:
2 shallots, peeled and chopped
1 tbsp olive oil
1/2 tsp honey
6 tomatoes, blanched to remove skin and diced
2 tbsp tomato paste
1/4 cup white wine
1/4 tsp Spanish saffron
1/2 cup cooking cream
Salt and pepper to taste
Scallops (optional)
METHOD
Preheat the oven to 175ºC.
Rub the fish fillets with lemon juice, salt, and pepper and set them aside while making the sauce.
If you have time, you can prepare the sauce in advance to infuse the flavour.
For the sauce, fry the onions on a pan in olive oil, continuously stirring. Add the remaining ingredients and cook over medium-high heat for 5-6 minutes, stirring well. Add salt and pepper to taste.
Arrange the fish fillets in an ovenproof dish. Pour the tomato sauce over the fish and bake it in the oven at 175ºC for 15-20 minutes or until the fish is done.
Serve topped with fried scallops (optional), rice and your choice of vegetables.
Bon appétit! Served on my “Piano” dinner plate.
Stuffed Portobello Mushrooms and Sweet Potatoes Wedges
Stuffed Portobello
INGREDIENTS
2 Portobello mushroom caps
285 g frozen spinach, defrosted
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp minced garlic
1/4 cup soft goat cheese divided into two
Salt and pepper to taste
METHOD
Briefly pre-broil the mushrooms.
Drain the water from the defrosted spinach.
Sauté the onions and garlic for a few minutes in a pan with olive oil before adding the defrosted and drained spinach. Continue to sauté for a few more minutes. Add salt and pepper to taste.
Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it looks better when it is piled high. Top it with goat cheese and drizzle with a bit of olive oil. Place back under the broiler for 2-3 minutes, or until filling is golden.
Sweet Potato Wedges
INGREDIENTS
1 large sweet potato
3 tbsp extra virgin olive oil
1 tsp dried garlic or garlic powder
1 tsp dried rosemary
1 tbsp dried oregano
1 tsp salt
1/8 tsp black pepper
METHOD
Preheat the oven to 200ºC.
Wash the sweet potato thoroughly.
Cut it into thick wedges and transfer it into a large mixing bowl. Add the rest of the ingredients and toss the wedges well, making sure every single one is covered with the seasoning.
Transfer the sweet potato wedges onto a baking tray lined with baking parchment.
Place the tray in the oven and bake at 200ºC for 20 minutes or until done.
Bon appétit! Served on my “Piano” dinner plate.
Salmon Teriyaki with Butter Cauliflower Rice
Serves 2
INGREDIENTS
1/4 cup soy sauce
1/4 cup molasses or brown sugar
1 tbsp rice wine vinegar
2 tsp corn starch
2 garlic cloves, minced
1/4 tsp ground black pepper
2 salmon fillets
Baby asparagus
Sesame seeds
Sliced green onions
METHOD
In a small bowl, whisk together the soy sauce, molasses, vinegar, corn starch, garlic, and pepper.
Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag and seal it. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for 1 hour.
Preheat the oven to 175ºC.
Spray an oven-proof dish with oil and place the asparagus and salmon skin side down on it. Place the dish in the oven and cook for 11-12 minutes, until the salmon is flakey. The cooking time will depend on the thickness of the salmon fillets and how you like them.
As the salmon cooks, make the glaze by adding the remaining soy sauce mixture to a small saucepot. Bring the liquid to a boil, then reduce to a simmer. Let it simmer for 3 to 4 minutes until the sauce has reduced and thickened. Remove it from the heat.
Brush the cooked salmon with the teriyaki glaze and serve sprinkled with sesame seeds and green onions
Serve with garlic butter cauliflower rice or white rice.
Bon appétit! Served on my “Piano” dinner plate.
Chocolate Power Balls
Makes 8-12 balls
INGREDIENTS
2 cups rolled oats
1/4 cup almond butter
1/2 cup raw cashews
1/4 cup hemp seeds
2 tbsp protein powder
1 tbsp cocoa powder
8 medjool dates, pitted
1 ripe banana
2 tbsp maple syrup
1/2 tsp sea salt
Cocoa powder for rolling
METHOD
Using a food processor, blend the oats and cashews until they become a coarse meal.
Add the protein powder, hemp seeds, and salt and pulse a few times to mix.
Add the maple syrup, almond butter, and banana and pulse. Start adding the dates slowly.
Depending on how dry the dates are you may need to add a few more or less.
The mixture should be dry enough to form into balls but not too sticky. If your mixture is too dry, add some more dates, maple or almond butter. If it’s too wet, add a bit more oatmeal.
Roll the mixture into balls and roll each ball in cocoa powder to coat them.
Bon appétit! Served on my “Impromptu” canapé plates.
Oat and Lentil “Meatloaf“
Serves 2-4
INGREDIENTS
2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
285 g firm tofu, drained
¼ cup walnuts, finely ground
½ cup cooked brown lentils
1¼ cups quick-cooking oats
3 tbsp soy sauce
2 tbsp BBQ sauce or ketchup (plus additional for topping)
1 tbsp Dijon mustard
2 tsp dried parsley
½ tsp thyme
½ tsp sage
½ tsp rosemary
METHOD
Preheat the oven to 190ºC.
Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and let it cool down.
Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients and combine well.
Spoon the mixture evenly into a parchment-lined loaf pan and top it with a layer of BBQ sauce.
Bake it in the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Bon appétit! Served on my “La Bohème” dinner plate.
Easy Pasta Salad
Serves 2
INGREDIENTS
375 g fettuccini or your favourite pasta
3 tbsp red wine vinegar
5-6 tbsp olive oil
800 g tomatoes, peeled and chopped
2 spring onions, finely chopped
1/3 cup green olives, chopped
Salt and pepper to taste
Italian basil to top
METHOD
Prepare the tomato sauce by mixing the vinegar, olive oil, tomatoes, spring onions, olives, salt, and pepper in a large bowl. Set it aside and let it sit for 10-15 minutes.
Cook your favourite pasta in salted boiling water as instructed on the package. Drain the pasta and let it cool slightly before adding it to the tomato sauce mixture.
Serve with your favourite toppings, for example, oven-baked eggplant or feta cheese.
Bon appétit! Served on my “La Bohème” pasta and soup plate.
Fish Gratin
Serves 2
INGREDIENTS
450 g frozen spinach, defrosted and squeezed of liquid
1 tbsp butter
Salt and pepper
600 g white fish
A bit of lemon juice
Sauce:
1 tbsp butter
2 tbsp flour
250 ml milk
1-2 egg yolks
50 ml cream
50-75 g Emmental cheese, grated
A pinch of ground nutmeg
Spring onions, chopped
METHOD
Preheat the oven to 250ºC.
Fry the defrosted spinach gently in 1 tablespoon of butter and flavour with salt and pepper. Pour into an ovenproof dish and spread it out so it covers the whole dish.
Arrange the fish fillets on top of the spinach and squeeze the lemon juice on the fish.
Make a béchamel sauce by heating up the butter in a little pan until it is melted. Then add the flour and stir, making sure it is mixed together with the butter and cook for 1 minute. Stir in the milk slowly so that no lumps form. Bring the mixture to a boil gently, add the egg yolks and cream, making sure to stir well. Bring the sauce to a boil again and remove it from heat. Add the nutmeg and cheese and stir while letting it melt into a smooth sauce.
Pour the sauce on top of the spinach and fish. Sprinkle the spring onions on top and gratinate (bake) in the oven at 250ºC for 10-15 minutes, until golden on top and fish is cooked.
Bon appétit! Served on my “Piano” and “Impromptu” dinner plates.
Raw Cauliflower Couscous Salad
Serves 2-4
INGREDIENTS
1 small cauliflower head
A handful of parsley, finely chopped
A handful of mint leaves, finely chopped
1 small shallot, finely chopped
70g roasted pumpkin seeds
Juice of 2 limes
1/4 cup extra virgin olive oil
100g peeled frozen edamame beans
100g frozen green peas
A pinch of cayenne pepper (optional)
Sea salt and freshly ground pepper to taste
METHOD
Blanch the frozen edamame beans and peas in a strainer and set aside.
Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.
In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.
To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or
chickpeas.
Bon appétit! Served on my “La Bohème” dinner plate.
Portobello Burgers
Serves 4
INGREDIENTS
4 portobello mushroom caps, stems removed
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tbsp olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning or Worcester sauce
4 thick slices of red onion
4 slices Swiss cheese or vegan cheese alternative
4 thin slices of tomato
1/2 avocado, thinly sliced
Italian Ciabatta bread
METHOD
In a bowl, whisk together the vinegar, soy sauce, oil, rosemary, and steak seasoning.
Place the mushroom caps in the bowl, toss well and let it marinate at room temperature for 20-30 minutes, turning it a few times.
Heat a grill pan over medium heat. When the pan becomes hot, brush the grate with oil.
Place the mushrooms on the grill pan, reserving the extra marinade for basting. Grill for 5-7 minutes on each side, or until tender, brushing the mushrooms with marinade frequently.
Top the mushrooms with a slice of cheese each during the last minute of cooking.
While the mushrooms cook, grill the onions and asparagus for about 1 minute on each side, then grill the bread until toasted.
To serve, place the grilled portobello mushrooms with cheese on the bread and top with the grilled onions, sliced tomato, and avocado slices.
Bon appétit! Served on my “Piano” dinner plate.
Spiced Gløgg
INGREDIENTS
5 whole cardamoms
5 whole cloves
1 whole cinnamon stick
10 g ginger, freshly peeled and sliced
2 dL snaps or vodka
1 dL orange juice
1 bottle of red wine
1 dL port wine
METHOD
Marinate the cardamom, cloves, cinnamon, and ginger in snaps or vodka overnight.
Drain the marinade and pour the spiced liquid into a pot, adding the orange juice, red wine, and port wine.
Heat the wine mixture on low heat without boiling!
Serve in a glass with rum marinated sultanas and chopped or flaked almonds.
Served with gingerbread Christmas cookies as the perfect warm winter drink.
Bon appétit! Served with Christmas goodies on my “La Bohème” canapé plates.
Lamb Rillet
INGREDIENTS
1 kg lamb culotte, leg, or shoulder without bone
1 tsp ground allspice
5 whole cloves
1 tbsp fresh thyme leaves
1 tsp fresh rosemary, chopped
1/2 tsp salt
5 whole black peppercorn
50 g black raisins
1 Christmas beer or any beer
Salt and pepper to taste
METHOD
Remove any tendons from the lamb and cut the meat into cubes.
Put meat and the rest of the ingredients in a deep pot and cook on low heat until meat is tender - about one hour.
Strain the meat and keep the liquid. Set it aside in a bowl.
In another bowl, fork split the meat or split the meat in a hand mixer.
Taste with salt and pepper and add 1-2 dL of the strained liquid to the meat mixture.
Pour the rillet into a tray or form and cover it with the fat from the liquid.
Cover the form with foil or cling wrap and keep in the fridge.
Serve as a delicious Christmas snack with crackers or toast, pickles, and mustard.
Bon appétit! Served on my “Piano” canapé plates.
Liver Pâté
INGREDIENTS
300 g duck, turkey, or chicken liver
1 tbsp butter
1 medium shallot, finely chopped
1 clove garlic, crushed
Salt and pepper to taste
1/2 tsp marjoram
100g butter
3-4 tbsp cognac
METHOD
Fry the liver in 1 tablespoon butter together with the finely chopped shallot, garlic, marjoram, salt and pepper for only 1 minute. The liver should still be pink inside but not raw.
Turn off the heat and flambé the liver with cognac.
Let the liver cool a bit before blending it in the food processor together with the rest of the butter.
Add more cognac and salt and pepper if needed.
Fill in a deep dish and refrigerate for a couple of hours until cold and firm.
Decorate with almonds as desired.
Serve the pâté with crackers or toast, and pickles as one of my traditional Christmas lunch favourites.
Bon appétit! Served on my “La Bohème” canapé plates.
Tuna and Fennel Pasta
Serves 2
INGREDIENTS
200g tuna
1 large fennel bulb
1 tbsp olive oil
2 cloves garlic, chopped
125 ml vegetable stock
375 g spaghettini
Grated parmesan cheese (optional)
METHOD
Drain the oil from the tuna.
Clean the fennel and chop it up roughly, including most of the feathery fronds. Add it to a food processor and mince.
Heat the oil in a saucepan, add the garlic and minced fennel, and fry gently until soft.
Flake in the tuna, add the vegetable stock and heat through.
Meanwhile, cook the spaghettini al dente in salted boiling water as instructed on the package.
Drain the spaghettini and quickly toss it in the hot tuna fennel sauce, stirring to make sure everything gets coated thoroughly.
Divide into two servings and sprinkle with grated parmesan cheese if desired.
Bon appétit! Served on my “La Bohème” soup and pasta plate.
All Time Favourite Banana Cake
Makes 1 loaf
INGREDIENTS
1/3 cup brown sugar
1/2 cup extra virgin olive oil
2 eggs
3 bananas, mashed
1/4 cup milk
1 tsp lemon juice
1/2-1 cup walnuts, chopped
2 cups all-purpose flour or whole wheat flour
1 tsp baking soda
3 tsp baking powder
METHOD
Preheat the oven to 180ºC.
Whisk the sugar and oil in a bowl until creamy. Slowly add one egg at a time whilst continuing to whisk the mixture until it becomes light and creamy.
Add the bananas, milk, and lemon juice and mix.
Fold in all the remaining ingredients until the batter is mixed well and has a smooth consistency.
Pour the mixture into a greased loaf pan and bake in an oven at 180ºC for 50 minutes or until done.
Remove and let it cool down a little before slicing. Enjoy as a delicious afternoon snack or even as a quick and easy breakfast treat.
Bon appétit! Served on my “Impromptu” porcelain.