Month: June 2015

Oriental Smoked Salmon Rolls

A colorful hearty and yummy dish! This recipe was inspired by Chef Antony Worrall Thompson, one of the best chefs on earth! 🙂 “Canepés, snacks, bruch – this is perfect for all kinds of occasions.” Ingredients (Makes 8 rolls) 1 avocado, sliced 1 cucumber, peeled & cut into thin sticks 5 pcs cherry radish, thinly sliced 8 smoked salmon strips 8 mint leaves 8 coriander leaves 120 ml rice wine vinegar 1 tbsp soy sauce 1 tbsp honey 1 lime (juice and zest) Directions 1. Combine cucumber and radish in a bowl. 2. Whisk together the rice wine vinegar, lime juice and zest, soy sauce and honey, then pour over the cucumber salad and allow to stand for 2 hours. Drain it after. 3. Place the 2 leaves of each herb on the salmon, sliced avocado, top with a little of the pickled vegetables and roll up tightly. Cover and refrigerate until ready to serve.    Making these delicious salmon rolls at home is easy! Make sure that the fresh colors of radish, herbs and cucumber peek out from the salmon …

Crab Champignon Salade

Savory salad with a twist! This light and tasty dish is a special balance of flavors in a healthy package. Ingredients Salade – crab meat strips 1/2 cup – baby leaves 2 cups – button mushrooms, cleaned & quartered, about 1 cup – freshly ground black pepper – parsley, coarsely chopped, 2 tbsp – paprika powder – sea salt Salade Dressing – 1/2 green apple, chopped – 1/2 carrot, chopped – 1/2 cup Caesar dressing Directions 1. Place the mushrooms in a large bowl, sprinkle with sea salt and leave for 30 minutes. Rinse under cold water and dry with kitchen paper. 2. Combine the chopped apples, carrots and Caesar dressing in a food processor then transfer to a clean bowl. Spoon over the mushrooms and toss to combine. Season with paprika powder and black pepper to taste. 3. Place the baby leaves on the plate, spoon the mushrooms and dressing into the center of the baby leaves and top with crab meat strips. Sprinkle with parsley. EAT WELL! ♡ ♡ ♡

Japanese Strawberry Shortcake

Strawberry Shortcake is a very popular cake in Japan. It is a layered sponge cake with whipped cream filling and fresh strawberries – it is light, fluffy and delicious!!! INGREDIENTS *Cake Batter* – Sugar 125g – Eggs 180g – Glucose (substitution: light corn syrup or golden syrup) 17g – Flour (sifted) 120g – Milk 50g – Butter (melted) 35g – Vanilla Extract 2 tsp *Frosting* – Sugar 60g – Heavy Cream 600g *Syrup* – Sugar 100g – Water 100g – Kirsch 20g *Topping & Glaze* – Fresh Strawberries (washed and stemmed) – Apricot Glaze (or use honey)      PREPARATION 1. Preheat the oven to 175 degrees Celsius. 2. Grease a round cake pan or place a sheet of parchment paper on the bottom and sides of the cake pan. Set aside. 3. Wash the strawberries and remove the stems. Drain well and dry with clean dish towels. 4. Make the syrup. Put sugar and water in a saucepan and dissolve slowly over a low heat. Allow to simmer till it thickens slightly. Add the Kirsch and mix it well. Transfer to a bowl and …