Concept
Poached pear and chicory leaves, filled with smoked chicken, blue cheese and pecan nuts on a bed of spinach bed
Smoked chicken slivers with red hot chilli peppers and lemon dressing
Mussels (Chile), with fennel, mushrooms and blues cheese
Parboil the mussels and fennel (cut into pieces), then fry in butter with the mushrooms (choose your favourite ones), add the blue cheese (Danish) till it melts. Then place in the small dishes, topped with parmesan cheese. Bake for 15 minutes(220 degrees C). Serve with fennel herb garnish.
Simple Soufflé
Cheese- President extra strong fondant brie (cubed), butter baked croutons, cervelat sausage and chives. Soufflé, bound by President rondelé cream cheese, as well as, Mon Chou cream cheese, whipped with the eggs. Approximately 6 eggs for 12 soufflé.
Nutmeg, salt and pepper to taste.
A cup of Disaronno liqueur(or your favourite liquor or white wine)
Bake (20-25 minutes at 180 degrees C)
Pierogi: Polish dumplings (dough made with flour, egg and butter), stuffed with potato, cottage cheese, bacon, walnuts, onion and celery. Place the dumplings in boiling water for 4 minutes (to cook). Then fry finely cut onions in butter and toss the dumplings in the pan
Poached apple, cored with sour cabbage, raisins and ham
Beetroot cream, the traditional sour cream is sweetened with beetroot
Baked Mozzarella (topped with pepper and parmesan cheese) in chorizo. The chorizo has ample flavour and salt and, placed on a spinach bed fried in garlic with cream
Ciabatta baked with ricotta, olives, walnuts and basil herb (add olive oil)
Shoulder ham with rocket salad
Baked cherry tomatoes on salad
Cantaloupe melon slice.
Smoked chicken, with buttered potatoes topped with garlic boursin, chives and a blueberry.
avocado on a bed of Mesclun salad (green tatsoi) leaves,
baby tomatoes, feta and green olives,
edamame beans with celery and cucumber,
served on the dressing of lemony Gazpacho (Spanish cold soup) sauce.
Stuffed Peaches
Blend the gorgonzola with cream to smoothen
This dish rolls out the dough,
Vegetable cheesecakes
Spinach chapattis (Indian flat bread), with fried okra
Spiced field peas and lentils
Skewer with cauliflower, yellow capsicum and cottage cheese
Misti Doi (caramel sweetened yoghurt) with fruit
So that's, Cool cucumber rolls with Cachet mousse au fromage and salami.
Mini club sandwiches, layered: Coburger ham with a cucumber slice, mozzarella cheese slice with Basil pesto and a tomato slice, raclette cheese with shashlik sauce
Stuffed buns with honeyed goat cheese, bacon and spinach
Salmon roses on an egg white with egg yolk mousse au fromage
York ham with Cantaloupe melon
Spanish strawberries with poffertjes (mini Dutch pancakes), dusted with sugar
The capsicum and chilli tangy wraps are stuffed with Teriyaki marinade crispy fried chicken (ample garlic and ginger), carrots and horseradish with horseradish sauce, spinach and black bean chocolate sauce. Coriander and jalapenos as garnishing.
Beef with Turnip, on a rice boat, with onion rings and chives.
To those who find plain rice insipid, there are several ways to enhance its taste. Boil the rice and when cool, add finely cut chestnut mushrooms, a generous amount of your favourite cheese and herb thyme. Beat in an egg through( to bind it). Shape well is a pan to form a boat and fry. Placed on a salad(not tossed). Sugar snaps, stuck in the vaccine trap(that's a joke, I meant track), carrots topped with almonds and, heart cheese cookies on the side. Learn to Love again!
Semolina ball served on an egg boat over a bed of green chutney, topped with an almond and dusted with coriander leaves.
What to do with semolina? A lot, from sweet to savoury. It is even had for breakfast in India. Fry an onion with a table spoon of oil, then add spices(fry well) with finely cut vegetables (carrots, peas) and peanuts. Add a cup of semolina and fry, then add boiling water and let it simmer till cooked(+/- 10 minutes). It sticks naturally. When cool, add cottage cheese and form round balls to fit like an egg yolk and on the albumen,. Then place on a green coconut chutney(Cachet's sauce with coriander) topped with an almond and garnished with finely cut fresh coriander leaves.
Salmon baked with goat cheese. Mix the goat cheese with an egg, cream and nutmeg powder to a smooth consistency and pour over and bake. Sprinkle grated mozzarella cheese on top for a smooth crust. Bake for 15 minutes @ 220 degrees C.
Roast beef and potatoes in Dutch style, served on a bed of red cabbage, with cranberries and granny smith apples. The red cabbage is cooked with a special Dutch cookie spice called ''speculaas', - it is used in Christmas cookies. There are special ingredients used in several kitchens that make that cutting edge difference to the dish. Not a cookie person and do not like the speculaas cookies ? Try this, It tastes great (lekker!) through this traditional dish. Topped with garden cress.
Pork made the Chinese way, braised in sherry (Spain), served with golden apple (Italy), in a baguette, topped with fresh spinach leaves. Spread a fine layer of orange marmalade in the baguette, it adds to the taste and helps the apple stick firm to the baguette. Served with wedged potatoes, corn on the cob and brined beetroots topped with a sprig of red berries. Celery sitcks to be dipped in the celery salad on the side.
Pastry filled with nuts (walnuts and almonds of equal proportion) and cookie crumble. Add marmalade or your favourite jam to get it to stick together. Then a shot of alcohol. I used Brandy. If you choose strawberry jam then choose an alcohol that goes with it, perhaps Coebergh. Then top with apple slices. Glaze with milk and sugar. Bake, to the time given on the pastry packet.