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'Spring' rolls with peanut sweet and sour



4 large lettuce leaves, 100 gr fresh soya bean sprouts, 100 gr chopped ham or turkey, 1 hard boiled egg (peeled) and chopped coarsely, 4 surimi crab sticks chopped, 1 tablespoon mayonnaise, 2 mint leaves chopped coarsely.

for sauce, 1 tablespoon peanut butter, 1 teaspoon sweet soya, 1 teaspoon spicy something (like tabasco) 2 tablespoons oil (sesame, olive or sunflower), 1 teaspoon brown sugar. 

For spring rolls mix all ingredients(except lettuce leaves) carefully, watching you don´t break up the soya beans. Share filliing between 4 leaves and roll up carefully. Dip in sauce! for sauce mix ingredients. 


Mascarpone(italian cream cheese) with pear crumble and raspberry coulis



1 tub mascarpone, 50 gr sugar. For crumble 2 pears, 75 gr sugar, 100 gr butter, 100 gr flour, 2 digestive biscuits, 50 gr crushed walnuts. Raspberry coulis made with 100 gr raspberries and 50 gr sugar.


Mix mascarpone with sugar. Peel pears and cut in smallish pieces. Sautée in a little butter or oil until nicely browned, set aside. Mix sugar, butter, flour and biscuits in a bowl until roughly mixed. Add walnuts.

Place pears in buttered dish and drop mixture on top. Bake in oven for about 15 minutes until crunchy.

Serve crumble with a good dollop of mascarpone on the side and drizzled with raspberry coulis.


                           Chicken and green bean terrine with a cashew and orange mousseline 



3 chicken breasts, 1 egg, 100 ml cream, 4 bread slices without crust, 1 teaspoon salt, pepper, 1 tablespoon chopped herbs eg. Chives or basil.  Handful green beans(boby) cooked al dente. 50g cashew nuts or similar, 3 tablespoons mayonnaise, , peel of half grated orange and a good squeeze orange juice,  1 garlic clove crushed

Cut chicken into 4 pieces and place in blender with egg and half of the cream. Blend until smooth. Place bread in remaining cream. Squeeze to a paste and mix with chicken, season and add herbs. Cut tips off beans and  cook al dente. Cool in cold water. Butter a  rectangular mould, place a layer of mixture on bottom, then a layer of beans, then cover with another layer of chicken. Cover with foil and place in an oven dish. Fill halfway up with water and bake in oven for  about 20 minutes 180o.

Leave for a few minutes then de-mould. Serve with sauce

For sauce crush nuts with garlic to a paste, then mix with mayonnaise and remaining ingredients.





 Mini vol au vents stuffed with egg and crab meat


( a quick easy starter which can be served with a green salad)

12 mini vol au vents
2 hard boiled eggs peeled and chopped
10 crab sticks chopped
1 little onion chopped
1 tablespoon mayonnaise
few drops magi

Mix all filling ingredients except vol au vents. Fill and serve immediately.

Fresh cod with crunchy almond and thai curry coating

4 large fresh cod filets
100 gr ground almond
100 gr breadcrumbs
1 tablespoon egg white
1 garlic clove crushed
1 teaspoon green thai curry
1 teaspoon grated lemon rind

Grease an ovenproof dish generously with butter, margarine or oil, depending on where you live...Heat oven at 180o. Mix all ingredients for coating and pat onto cod carefully. Bake in oven for about 25 minutes. Serve with sauce.
Make a sauce with 1 tablespoon mayonnaise, 1 tablespoon greek yogurt, 1 teaspoon yellow thai curry, 1 teaspoon grated lemon rind, 1 teaspoon brown sugar, 1 tablespoon chopped chives.

Passion fruit and lemon tart

For base:
175 gr flour
125 gr butter and a pinch of salt
50 gr sugar
1 small egg yolk

For filling:
2 passion fruits
150 gr sugar
4 eggs
200 ml cream
grated lemon or lime

Preheat oven 180o. Grease a quiche pan. Place flour and salt in bowl. Add butter and mix until you get a breadcrumb like texture. Add sugar. Whisk egg yolk and add. Mix well until you have a soft dough. Knead gently and wrap in plastic wrap and leave in fridge for about 10 minutes. Roll out pastry and line pan. Cover with baking paper and beans to bake blind. Bake in oven for about 15 minutes. Remove paper and bake for another 5 minutes. For filling scoop out flesh from passion fruit and mix with eggs, sugar, cream and lemon. Fill tart and bake for about 30 minutes


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