Highlights
Spicy Boiled Fried Eggs
Amazing colour and texture, this double cooked eggs are certainly worth a try…
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Sauces & Dips
Pesto Sauce
Essential sauce for anything else that needs a lift…
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Rice
Lemon and Basil Rice
Fresh and tangy rice that goes with everything…
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Spicy Boiled Fried Eggs
Amazing colour and texture, this double cooked eggs are certainly worth a try…
Ingredients
- 4 hard boiled Eggs
- 4 Garlic cloves
- Ginger
- 1 Bay leaf
- 4 tbsp of Extra Virgin Olive Oil
- 2 red Chillies
- 2 tsp Chilli oil
- 1 bunch of Spring Onions
- 2 tbsp dark Soy sauce
- 1 tbsp Oyster sauce
- 1/2 cup of Beer
- Sunflower Oil
In a pot with salted water, boil the eggs for 15 minutes. Remove the eggs and place in a bowl with ice cold water for a couple of minutes. Peel the eggs carefully. Make a few very thin cuts on each side of egg. Heat the sunflower oil in a frying pan and fry the eggs until they are golden on all sides. Reserve. Peel and crush the garlic, peel the ginger and trim into a cube, open the chillies and remove the seeds, then cut into chunky pieces. Mix the beer with the soy an oyster sauce. Reserve. Heat the olive oil and chilli oil, add the garlic, ginger, bayleaf and chillies. Fry for 1 minute. add the eggs, stir for another minute. Add the beer mix and stir to mix well. Cover with a lid and cook for 5 minutes. Remove the lid and keep stiring until the sauce has thickened, about 5 minutes. Turn off the heat and sprinkle with the spring onions. Mix well and serve.
Battered Pineapple
A fried fruit desert or treat with a delightful juicy sweetness…
Ingredients
- 1/2 cup Flour
- 1 tsp Baking Powder
- 2 tbsp demerara Sugar
- 2 eggs
- 2 tbsp Creme Fraiche
- 1 tbsp Lemon juice
- 1 tbsp melted Butter
- 1 Pineapple
- Sunflower Oil
Peel the pineapple and cut it into cubes. In a bowl, whisk the eggs and sugar. Add the remaining ingredients and whisk until it is all blended into a smooth batter. Add the pineapple to the batter and gently mix it. Heat the oil. Spoon the pineapple chunk in small batches. Fry until golden brown.
Roasted Crushed Potatoes
Delicious! Crispy on the outside and fluffy inside…
Ingredients
- 500 gr baby Potatoes
- 8 Garlic cloves
- 1 Bay leaf
- 1/4 cup of Extra Virgin Olive Oil
- Rosemary sprigs
- Himalaya Salt
- Pepper
In a big pot with salted water, boil the potatoes for 10 minutes. Oil the bottom of a baking tray and place the potatoes on the oil. Crash each potato and add the garlic cloves with peel on. Drizzle the remaining oil over the potatoes. Sprinkle with salt and pepper. Spread the sprigs of rosemary over the top. Bake in hot oven (220°C) for about 40 min.
Lemon and Basil Rice
Fresh and tangy rice that goes with everything…
Ingredients
- 1 cup of Rice
- 2 tbsp Olive Oil
- 1 tbsp chopped Parsley
- 1 bunch chopped Basil
- 1 Lemon zest
- 300 ml vegetable Stock
- 25 gr grated Parmesan
- Salt
- Pepper
Heat the olive oil. Add the rice and stir until it becomes translucid. Add the parsley, basil and lemon zest.Stir to combine. Pour in the stock and season with salt and pepper. Cover with a lid and lower the heat. Cook for approximately 15 minutes. Remove from the heat and add the grated parmesan. Stir and serve straight away.
Beetroot Moist Cake
Gluten free delicious red cake… no food colourant required!
Ingredients
- 200 gr Beetroot
- 1/2 cup Almond butter
- 1/3 cup Maple syrup
- 2 Eggs
- 1/2 cup Almond flour
- 2 tbsp Rice flour
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 pinch of Salt
Blend the beetroot in the food processor. Add the eggs, almond butter and maple syrup and blend until smooth. In a bowl mix all the dry ingredients. Add the beetroot mix and whisk until it’s a smooth thick batter. Oil a cake tin ans sprinkle with flour. Pour in the cake mix. Bake in hot oven (180°C) for approximately 30 minutes.
Whelks Salad
Unriveled seafood, whelks are the jewels of the sea with a fresh flavour and distinct texture …
Ingredients
- 200g cooked Whelk
- 1 Onion
- 1 Parsley bunch
- 1/4 cup mixed Pickkes
- 1/4 cup Olive oil
- Pepper
- Salt
- 4 tbsp White Wine Vinager
Chop the onions, garlic, parsley and pickles. Prepare the whelks by removing the inner black tube and cutting into small pieces. Add to tge onion mix. Season with salt and pepper. Add the olive oil and vinager. Mix it all in a bowl cover with cling film and keep in the refrigerator.
Pesto Sauce
Essential sauce for anything else that needs a lift…
Ingredients
- 1/4 cup Mozzarella
- 2 Garlic cloves
- 1 bunch Basil leafs
- 1/4 cup Olive Oil
- 2 tbsp pinenuts
Grate the parmesan and place in a blender. Add the remaining ingredients. Blend until smooth. If it’s too thick, add a bit more olive oil until you get the desired consistency.
Courgette Soup
Green goodness that delivers an amazing spicy kick…
Ingredients
- 1 Courgette
- 1 stalk of Celery
- 1 potato
- 1 Oniom
- 2 Garlic cloves
- 1 tsp Cayenne Pepper
- 1 tsp Marjoram
- 1 tsp Salt
- 11 tsp Pepper
- 1 tbsp Soy sauce
- 2 tbsp Olive oil
- 500 ml Vegetable Stock
Chop the onions and garlic. Heat the olive oil. Lightly fry the onion and garlic. Add the remaining vegetables, chopped in cubes. Fry for a few minutes. Add the stock and season it with the remaining ingredients. Let it simmer for 10 minutes. Ble d in the food processor and serve hot.
Parmesan Omelette
A tasty omelette that is ready in no time… For those evenings when you are too tired to decide what to cook.
Ingredients
- 4 eggs
- 1 tbsp Soy sauce
- 1/4 cup grated Parmesan
- 2 tbsp chopped Parsley
- 1 tsp Chilli flakes
- Pepper
- 2 tbsp Olive oil
Whisk the eggs. Season with the soy sauce, pepper and chilli flakes. add the chopped parsley and grated parmesan. In a large frying pan, heat the olive oil. Pour in the eggs and swirl to spread the eggs into a pancake shape. Cook for abour 3 minutes until it starts to solidify. Gently lift the sides with a spatula and fold one third into the middle, then again over the other third. slide into a serving plate.
Waldorf Salad
This world famous salad is a delicious mix of lettuce, fruit and walnuts, with an amazing sauce.
Ingredients for the Salad
- 1 Iceberg Lettuce
- 3 Celery stalk
- 1 Apple
- 1/2 cup Wallnuts
Ingredients for the Sauce
- 1/2 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 Lemon (juice)
- Salt
- Pepper
Peel the celery stalks and cut in chunky pieces. Roughly break up the lettuce leafs. Peel the apple and cut into small cubes. Break the walnuts into halves. Place all the salad ingredients in a bowl and gently mix. For the sauce, whish all the ingredients until blendedijto a smooth cream. Pour the sauce over the salad and decorate with a few more walnuts.