Here are some recipes and photos from a recent dinner....
The recipes are a mix of existing recipes found online with a personalized touch and my own ;)
Starter: Watermelon & Feta Cheese Salad topped with balsamico & akacia-honey dressing & pistachios
Mixed, green salad
Balsamic vinegar blended with Acacia honey
Flake salt and a
few turns of the pepper mill
Simply chop it up and mix everything together. Finish with topping the salad with the chopped pistachios.
Main course: Grilled file of Lamb on a lukewarm Pasta, Rocket & Beetroot salad bed, served with a Chèvre sauce
600 grams of lamb fillet
1 package Barilla Cannelloni (La Collezione)
1 bunch of rocket
1 large piece of Chèvre
3 decilitres of sour cream
The peel from half a lemon
Olive oil (Extra Vergine)
4 cloves garlic
Rinse the rucola salad and leave it on paper to dry for around 30 minutes.
Boil the pasta water with a hefty pinch of salt. Also boil the beetroots in a separate pan in salted water. Crush the pasta in large pieces and cook it until it is "al dente". Mix sour cream and chèvre with a hand mixer. Add some salt, pepper and the lemon peel.
Peel the cooked beetroots and cut them into pieces. Make a bed of rocket salad, pasta and beetroots on a plate and drizzle it with olive oil (extra virgin).
Fry the lamb fillet in a pan using butter, first on high temperature until it has a nice griddle, then the temperature can be lowered. Fry for as long as you wish, but it is recommended to serve it medium-rare.
Slice the garlic cloves and fry in a pan on high temperature until they are golden.
Place the lamb fillet on top of the salad-bed and pour the sauce on the edges of the plate.
Decorate with the roasted garlic and a small twig of fresh rosemary.
PS. I am a vegetarian, so my plate was the same but with a Quorn fillet instead of lamb ;))
Dessert: Creamy frosted White Whocolate cake topped with Fresh Berries and Chocolate Dipped Strawberries
350-400g white chocolate
2 1/2 cups of white sugar
2 tablespoons Baileys Caramel or Rum depending on what sweetness you prefer ;)
2 dl white flour
Glacing & decoration:
200g white chocolate
1/2 cup cream
Preheat the oven to 175 degrees.
Chop the chocolate. Melt the butter in a pan. Remove from heat, add the chocolate and stir until it melts. Beat the eggs and sugar until it's fluffy. Stir in the chocolate/butter, alcohol and flour. Pour batter into a greased form (with removable bottom, about 24cm in diameter). Bake in the bottom of the oven for 30-35 min. The cake should be still creamy inside, not firm. Let the cake cool and place it in the fridge.
Chocolate dipped strawberries:
Cut the strawberries into halfs, leave on the green. Melt chocolate in the microwave or on the stove over boiling water. Dip the non-flat side of the strawberries and leave to harden on baking paper in the fridge.
Chop the chocolate. Boil the cream. Remove from the heat, add the chocolate and stir until it melts. Let the glazing harden around 10-20 minutes in the fridge. Spread the glazing over cake and, Sift the powdered sugar over it and add a pile of fresh berries, the chocolate dipped strawberries and some slices of lime.
VOILAAAA! Ready to serve!