Aubergine with Buttermilk Sauce
(serves 4) 2 large and long aubergines 80 ml olive oil 1 ½ tsp lemon thyme leaves, plus a few whole springs to garnish 1 pomegranate 1...
Pain d'Epices with Foie Gras and Figs
(serves 8) 80 - 100 g pain d'épices (gingerbread) 50 g foie gras 15 - 20 g fig jam 2 ripe figs 1 Remove excess fat from foie gras and...
Hasselback Potatoes
(makes 12) 12 Yukon Gold potatoes 2 tbsp. canola oil or olive oil 4 tbsp. (60 g) unsalted butter, melted Coarse sea salt and freshly...
Dates stuffed with Goat Cheese
(makes 24) 24 large dates, preferably Medjool 125 g fresh goat cheese 1 tbsp. olive oil 2 tbsp. fine dried bread crumbs 1 Preheat an...
Mouthfuls of Saint - Jacques
(makes 48) 24 Walnut St. Jacques cut into two in the longitudinal direction 155g frozen peas 60 ml of water or chicken stock 4 or 5...
Tomato Cream Soup
(serves 4) 1 kg ripe tomatoes, diced 1 1/2 tbsp. olive oil 1 onion, finely diced 2 garlic cloves, chopped 3 large basil leaves 1 spring...
Salmon with Pesto and Rice
(serves 4 – 6) 2 tsp. pine nuts 750 g salmon fillets, each about 12 cm stick, cut into 2.5 cm pieces 90 g store-bought pesto 2 tsp....
Borscht (Ukrainian Soup)
(serves 8) 2 – 3 beetroots, trimmed and peeled 400 – 600 g meat (stewing beef or pork) 2 carrots, peeled and coarsely chopped 2 onions,...
Poppy Seed Pie
(makes 8 – 10) 500 g poppy seeds 500 g flour 400 ml milk (200 ml - in dough, 200 ml – in poppy filling) 100 g honey 150 g butter (50 g -...
Buckwheat Soup with Mushrooms
(makes 4) 75 g (two) finely chopped onions 100 g (one) coarse-grated carrots 100 g buckwheat 250 g (two) potatoes, peeled and diced 30 –...
