Preheat the oven to 220°C. Place the cleaned mussels on a baking tray. Sprinkle with salt and pepper, grated ginger and garlic, chopped chili, chopped coriander. Drizzle with olive oil. Roast them under the grill for about 5 minute. To serve, transfer to a plate and sprinkle with coriander and lime/ lemon wedges.
Ingredients for 4 cups: 3 sheets of white gelatin 500 ml cream 50 g sugar seeds from 1 vanilla pod 1 tablespoons Matcha for cooking soak the gelatin in cold water. in a saucepan on low-medium heat, simmer for about 10 minutes cream, sugar and matcha powder. pour the cream through a fine sieve into…
Melone, prosciutto e mozzarella Goat cheese, Carciofi grigliati e Pomodori secchi, mini Bell Peppers stuffed with Goat cheese, Almond-stuffed green Olives, Caper berries
Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eves run; from “To Autumn” by John Keats
* on a large platter arrange tomatos, mozzarella, arugula and basil leaves (various types of basil when available) * drizzle with oil * season salad with salt and pepper * basil comes in many varieties – here I have some basilicum ‘Genovese Gigante’, basilicum ‘Purple Ruffles’, basilicum ‘Red Rubin’, Thai Basil, basilicum ‘Cinnamon’, basilicum ‘Piccolino’,…
Spring Salad with Wild Garlic and Yogurt Dressing Sesame-Crusted Trout with Asian-flavored sauce Recipe adapted from Chef Ainsley Harriott https://www.youtube.com/watch?v=5PpXr5UW_Tw&list=PLE23672DE7D3CBFCE Mousse au Chocolat Recipe adapted from David Lebovitz http://www.davidlebovitz.com/2008/05/perfect-chocola/
the recipe is adapted from http://showmethecurry.com/daalsbeans/mung-daal-recipe.html