Wednesday, March 23, 2011

My easy amazingly good and so quick recipes….

Whenever I have guests over, I don’t want to spend the entire evening in the kitchen….So I always try to come up with easy and tasty recipes. Here are a few samples of dishes I’ve prepared.


Scallops Tartare with apples
Ingredients (serves 4):
16 scallops (finely chopped). 2 green apples (finely chopped). 2 limes. 1 coriander root. 2 tbsp of virgin olive oil. 1 tsp of black pepper. ½ tsp of kosher salt. 2 tbsp of almonds (pounded).
Peel the limes (keep it on the side). Mix the apples and the scallops and pour the lime juice. Leave it to marinate for 15 minutes. Chop finely the coriander and add to the scallops/ Mix altogether with the pepper and salt. Serve on plates with a lime zest and a coriander leave on top and add a few almonds. 

Fried sweet corn cakes
2 cups of raw sweet corn. ½ tbsp ground white pepper, 2 tsp of salt. 2 garlic cloves, pounded. 2
red eschallots, pounded. 2 coriander roots, pounded. 8 tbsp plain flour. 2 eggs.
Put 2/3 corn into a blender and puree. Add the pepper, salt garlic, eschallots and coriander and puree. Add the flour and process for 1 minute, then add the eggs and process fro 3à sec. Pour the mixture into a bowl and fold through the remaining corn. Heat oil in a saucepan, add spoonful of batter into the pan, cook until golden on both sides.


Tuna steak with rice and asparagus
Ingredients (serves 6):
3 tune steaks ( 2 to 2 ½ inch thick). 2 tbsp chopped fresh rosemary. 2 tbsp ground pepper. 1 1/2 tbsp of kosher salt. 1 tsp sugar. ¼ cup virgin olive oil.
Mix rosemary, pepper, alt and sugar well. Pour the olive oil onto a plate. Turn the tuna steaks in the oil to coat. Then coat the steaks with the herb rub on both sides so they are covered. Put on a grill or in a saucepan on high heat for only 2 minutes per side. Let it stand after for 5 minutes to cool and then cut for serving.
Cook the rice and steam (or boil) the asparagus for 1-1 ½ minutes (you want them still crunchy not too soft) add olive oil salt and pepper and it is done

Veal with ginger and rice
Ingredients (serves 4):
4 cloves of garlic chopped fine. 1 tbsp of soy sauce. 2 tbsp of oil. 500G of veal. 1 tbsp of fish sauce. 1 tsp of sugar. 2 tbsp of fresh grated ginger.
Brown gently the garlic in the oil. Add the veal and soy sauce and cook for 2-3 minutes. Add the fish sauce, sugar and ginger. Stir and cook for 5-6. Season with salt to taste. Serve hot, sprinkled with coriander leaves, chilies and pepper.
Cook the rice and serve.

I don’t like having something to heavy after dinner. I often go for sorbets or ice cream Sundays (either with chocolate or fruits, depending on my mood). Otherwise fresh pineapple or mango are also winners.

I hope you like them, Bon Appétit….

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