My Blog

Ingredients (1/2)1 cup quinoaPinch of salt2 cups nonfat milk3 tablespoons of maple syrup½ zest lemon1 cup blueberries2 tablespoons of flaked almondsDirectionsRinse quinoa (sieve) in cold water to remove bitterness. About two minutesHeat milk in saucepan until warm then stir in quinoa and add salt. Simmer over medium heat, basically until all the milk has been absorbed, 20 minutes more or less. Remove the saucepan from heat and add maple syrup lemon zest and half the amount of almonds. Mix

Ingredients2 medium oranges (peeled)60 g carrots, peeled and sliced10 g Fresh ginger20 leafs of fresh mint10 ice cubes200 ml of fizzy mineral water (chilled)Method:Add all ingredients and blitz until smooth. Pass through a strainer and serve in a chilled glass. Enjoy.

Breaded Chicken Breast with linguiniIngredients100g Plain Flour2 Eggs (whisked)Seasoning (salt and pepper)220g free range Skinless Chicken breast (sliced in half)100g grated parmesan3 sprigs of fresh thyme (leafs only)200g bread crumbs (I used panko)200g linguini (Barilla)12 asparagus (Blanched)150g tomato, peeled and deseeded and cut into small cubes1 lemon zest100ml olive oilMethodPlace bread crumbs in bowl and add half the parmesan and fresh thyme and mix. Crack the eggs into a bowl and whisk

Ingredients 4 croissants (sliced)2000g cream cheese10g Chives, finely chopped150g smoked salmon slices1 lemon zest1tbsp lemon juiceMethodWarm the croissant. Meanwhile, zest the lemon, then dress the smoked salmon with the lemon juice in a small mixing bowl. Soften the cream cheese using a spoon in a mixing bowl; add lemon zest and chives spread onto the bottom half of the warmed croissants.Arrange the slices of smoked salmon evenly on top of the cream cheese and sprinkle over the chopped chives.

Ingredients 1.2 cauliflower 25g butter 1 tbsp olive oil 250g,potato peeled and roughly chopped 1 yellow onion, peeled and chopped 1.2 liters vegetable stock 400ml whole milk 100ml double cream Grated nutmeg Croûtons 2 tbsp olive oil 50g, of chunky bread cut into cubes To finish Truffle-infused oil, to drizzle Method Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together

Ingredients 11/2 kg rolled beef topside 1tablespoon olive oil 4red onions, peeled and quartered 1⁄2a celeriac, peeled and cut into chunks 12shatanay carrots, peeled and halved lengthways 4garlic cloves 2beef bouillon cubes 400ml just boiled water 100ml red wine 1bay leaf 1teaspoon dried oregano 1teaspoon dried herbs 1teaspoon fresh ground black pepper 2tablespoons corn flour Directions Preheat 150 degrees Heat oil in a large sauce pan brown beef on all sides. Transfer to a plate and set aside.