Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Cottage cheese pancakes

For ➋

100 g oatmeal

200 gr cottage cheese

4 eggs

butter or oil for frying

fruit such as banana or maple syrup for the finishing touch

Put all ingredients in a bowl and mix well with a whisk.

You can also blend or blend all ingredients with a stick blender for a smoother batter.

Preheat a pan over medium heat. Heat some oil or butter in the pan.

Fry the pancakes, using a large tablespoon of dough at a time. The dough is quite thick, so spread it out with the back of your spoon.

Bake the pancakes 2 m on one side, and then another 1 m on the other side. Finish the pancakes with some fruit of your choice or a drizzle of maple syrup.

Pancakes with oatmeal, bananas, coconut & cottage cheese

For ➋

50 g finely grated coconut

50 g oatmeal

2 bananas

200 g cottage cheese

4 eggs

1 pinch of salt

coconut oil or butter

coconut flakes

maple syrup

Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.

Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *

The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.

Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.

* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.

Easier recipe with 100 g of oatmeal, without banana and grated coconut.

Bacon chawan mushi with avocado & shrimps

For ➍
75 cl chicken stock (or dashi)
8 slices bacon
4 large eggs
1 tbs + 1 ts shoyu (white soya sauce)
2 ts sugar
12 large shrimps, cooked, sliced lengthwise into 0.3 cm pieces (or shaved country ham)
2 avocados, halved, cut crosswise into 0.5 cm pieces
8 scallions, thinly sliced
4 radishes, thinly sliced

In a sauce pan, heat the chicken stock (or dashi). Add the bacon. Simmer for 10 m. Whisk in the shoyu and sugar. Let it cool. Remove the bacon. (Use it for something else, like eggs for breakfast).
Whisk the eggs in a bowl. Whisk in the bacon broth. Pur the mixture through a fine sieve into 4 soup bowls.
Add the avocado slices.
Cover the bowls with plastic wrap. Put them in a steamer over gently boiling water. Steam for 13 m or until the custard is set.
Remove the wrap. Let cool the custard slightly.
Arrange shrimps, scallions and radishes on top and serve.
To serve cold, steam the custard, wrap and refrigerate for 1 day. Add shrimps, radish and scallions just before serving.

This is a modern fusion recipe, inspired on the traditional Japanese chawan mushi.

Curcuma latte

For ➊ large cup
30 cl vegetable milk (f.i. rice-coconut milk).
1 ts maple syrup or other vegetable syrup
1 ts turmeric (curcuma)*
½ ts of ginger powder
¼ ts vanilla flavour or vanilla powder
¼ ts cinnamon powder
pinch of pepper**

Mix all ingredients in a saucepan.
Put this on a medium heat and keep stirring until the latte warms up and begins to foam. Avoid boiling the milk.
The latte is now ready to serve.

*turmeric is the ground root of the plant. Curcumin is a main ingredient.
**ensures that the turmeric is absorbed better

Ginger steamed cod with chilli soy sauce

For ➍
dipping sauce:
8 cl low sodium tamari or soy sauce
2 tbs rice vinegar
2 ts minced red chilli
1 ts minced garlic
1 ts sugar
cod:
1 tbs peanut oil
1 ts sesame oil
300 g baby pak choi, trimmed & halved lengthwise
170 g shiitake or crimini mushrooms, halved
1 piece (7.5 cm) ginger, peeled & julienned
1 bunch scallions, trimmed and sliced
4 cod fillets (150-170 g each), fresh, thawed or frozen*

Thoroughly mix dipping sauce ingredients; set aside.
In a deep frying pan, sauté pak choi and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
Wipe pan clean. Bring 2.5 cm of water to boil; turn off heat. Place metal steamer basket in pan and open up sides. Portion ginger and ¾ of green onions in basket. Rinse any ice glaze from frozen cod under cold water; place fillets in steamer. Return water to boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 m. (Reduce cook time by half for fresh or thawed fillets.)
Serve cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.

*Substitute pollock or sole fillets for cod, adjusting cook time for smaller fillets if necessary.

Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Chicken piccata

For ➍
2 boneless, skinless chicken breast halves, butterflied (halved horizontally)
30 all-purpose flour, sifted
coarse salt & freshly ground pepper
2 tbs olive oil
3 tbs unsalted butter
2-3 tbs dry white wine
3 tbs fresh lemon juice
2 tbs salt-packed capers, soaked in water for 20 m, then drained, rinsed, & drained again
1 tbs chopped fresh flat-leaf parsley

Place chicken between plastic wrap or in plastic bag. Pound evenly until about 0.5 cm thick.*
Spread flour in a shallow dish; season with 1 ts salt and ¼ ts pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
Heat the oil and 1 tbs butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 m for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 s. (If the liquid is reducing too quickly, before all the browned bits have been incorporated, remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tbs butter and swirl until melted and combined, then add parsley and season with salt as desired.***
Immediately pour the sauce over the chicken, and serve.***

*Or put the chicken between sheets of wax paper. Pound it with a hammer or a pan or use a rolling pin.
**Shallots or garlic can be added with capers and slices of lemon. After reduction, butter is stirred in to finish the sauce.
***Serve it, like the Italians, after the pasta as secondo. Serve with vegetables or a salad.

Several authorities believe the name veal piccata, like chicken Parmesan and pasta primavera, was coined by Italian Americans in the United States in the 1930s.
Piccata is an Italian word, the feminine form of the word piccato, meaning 'larded'. It is also spelled picatta or pichotta. It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means 'sliced, sautéed, and served in a sauce containing lemon, butter and spices'. In Italian, piccata dishes are often referred to using the umbrella term, scaloppine, of which piccata constitutes just one variety.
Traditionally, the Italians use veal (piccata di vitello al limone) or swordfish (pesce spada con capperi e limone). In the USA, the best known dish of this sort uses chicken (hence: chicken piccata). In the United States, it is usually served with a starch, such as pasta, polenta, or rice.
Try a quick chicken piccata recipe.

Sweet & savory chicken

For ➏
1.5-2 kg chicken
1 small lemon or clementine
several sprigs fresh rosemary
1-2 large yellow onions
3-4 whole firm fruits such as apples, pears, or quince
500-1000 g firm or crisp vegetables such as carrots, Brussels sprouts, potatoes, sweet potatoes, asparagus, mushrooms, or garlic cloves
olive oil
butter
sea salt & freshly ground black pepper

Heat the oven to 220°C. Set a rack in the lower-middle of the oven.
Remove the chicken from its packaging and thoroughly pat it dry. Place the lemon or clementine inside the cavity along with the whole rosemary sprigs, and truss the legs together.
Create a bed of fruits and vegetables in a roasting pan to raise the chicken off the bottom. Chop the onions and a few pieces of fruit into rings, and scatter them over the bottom of the pan. If you're using asparagus or carrots, lay them side-by-side on top of the onions in the center of the pan. Sprinkle the vegetables and fruit generously with salt and black pepper.
Set the chicken on top of the bed of fruits and vegetables. Roughly chop and scatter any remaining fruits and vegetables around the chicken.
Drizzle the chicken and all the fruits and vegetables with olive oil and sprinkle generously with sea salt. Set a few pats of butter atop the chicken.
Place the chicken into the oven and immediately lower the oven temperature to 200°C. Roast for 1 to 1½ h, until the vegetables are cooked, chicken's skin is golden, and the chicken registers 75°C in the thigh.
Transfer the chicken to a cutting board and tent with foil. Let the chicken rest for 15 m before carving.
While you're waiting, toss the vegetables with the pan juices and transfer to a serving bowl. If desired, make a simple gravy with the leftover bits in the pan.
Serve while the chicken and vegetables are warm.
Leftovers will keep refrigerated for up to 4 days.

Twin Peaks cherry pie

For ➑
crust:
125 g flour
125 g butter
10 cl ice water
filling:
75 cl pitted sour cherries
25 cl water
250 g sugar
4 tbs cornstarch
¼ ts salt

Mix flour and butter with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out ½ to fit a 32 cm pan and ½ for lattice.

Strain cherries (yields 50 cl juice). Taste for sweetness, more/less sugar may be needed.

Add 25 cl water to make 75 cl juice.

Dissolve cornstarch in 25 cl juice, stir with whip.

Combine 50 cl of juice, 200 g of sugar, add a pinch of salt, and bring to a boil.

Add cornstarch mix, cook until clear, about 5 m. Remove from heat, stir in rest of sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top).

Pour mix in pie shell. Top completed pie with lattice crust.

Bake at 220°C for 35-40 m.

Serve with a mug of strong black coffee.

Cherry pie was the recurring comfort food in David Lynch's cult television series Twin Peaks' cafe.

Naked** lemon & olive oil layer cake

For ➊➏ cm cake
350 g all-purpose flour*
1½ ts baking powder*
1 ts baking soda*
1 ts salt*
3 large eggs*
300 g granulated sugar*
37 cl extra-virgin olive oil*
37 cl buttermilk*
2 tbs lemon zest*
¼ ts lemon extract (optional)*
2 ts vanilla extract*
frosting:
250 g unsalted butter, at room temperature*
900 g sugar*
zest of 1 lemon*
1 ts pure vanilla extract*
12 cl whole milk*
lemon zest, as needed for garnish
blueberries, as needed for garnish

Preheat the oven to 175°C. Grease and flour two 16 cmh cake pans.
In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar until pale yellow and thick, 2 to 3 m.
Add the olive oil, buttermilk, lemon zest, lemon extract (if using) and vanilla extract to the egg mixture and mix well to combine, 1 m more.
Add the flour mixture and mix until just combined, 45 s to 1 m.
Divide the batter between the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 m.
Let the cakes cool in the pans for about 15 minutes and then transfer to cooling racks to cool completely.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter while gradually adding the confectioners’ sugar gradually. Mix until light and fluffy.
Beat in the lemon zest, vanilla extract and milk. Mix well to combine.
-
When the cakes are cool, use a serrated knife to cut the domed top off of each cake and then cut each cake into two layers. (You’ll have four layers total.)
Place one cake layer on a platter or cake stand and scoop 1 heaping of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top. Repeat until you’ve used all four cake layers.
Spread the remaining frosting in a thin coat on the top ( and side of the cake*). Run your spatula around the edge of the cake to scrape away any excess frosting. (You should be able to clearly see the cake through the thin layer of frosting.)
Sprinkle with lemon zest and garnish with berries. Slice and serve the cake at room temperature.

*Use half the quantities to bake a 2 layer cake for 4-6 people.
**Naked as in not overfrosted layers. You can eliminatie all outer frosting except the top.

Margarita

For ➊ drink
9-12 cl fresh squeezed lime juice
3 cl Cointreau, triple sec or another orange liqueur
4.5 cl oz Blanco tequila
kosher salt (optional)
lime wheel
Glass: Cocktail or rocks

Add the ingredients to a shaker filled with ice and shake.
Strain into a chilled cocktail glass or rocks glass filled with fresh ice.
Garnish with a lime wheel.
For a slightly sweeter drink, add a dash of agave syrup (one part water, two parts agave nectar) before shaking. Or replace the Cointreau with it.

*Do another version, try 6 cl tequila, 3 cl lime juice, 3 cl agave syrup (1 part water/ 1 part agave nectar)
**Or have a related Paloma.

Spring lamb

For ➍-➏ *
1 boneless, trimmed shoulder of baby lamb, weighing approximately 1,250 kg**
60 cl red wine
60 cl water
250 g pearl onions, peeled
1 tbs black peppercorns
6 pieces allspice
1 bay leaf
250 g mushrooms, halved
250 g sliced carrots
6 garlic cloves
4 tbs vegetable oil

Place the oil in large Dutch oven over medium heat.
Season the lamb shoulder with sea salt and pepper. When the oil is fragrant and rippling, brown it on all sides in the Dutch oven. Once the lamb is nicely browned, remove and reserve.
Add the vegetables, spices and garlic. Cook, stirring frequently, for about 10 m to caramelize the mushrooms and onions.
Return the lamb to the pot. Add the water and wine. Bring to a simmer, cover and lower heat to retain a slow simmer. Cook on the stove top for 90 m, covered, turning the lamb every 30 m.
Remove lamb and vegetables to a platter, and let rest for 10 m.
Meanwhile, reduce your sauce over medium heat, uncovered in the Dutch oven, until it has some body and is able to coat the back of a spoon.
Slice the lamb and drizzle with the sauce. Season and serve.

*For 2, use slices of leg of lamb. Brise and add to the stew (10 cl wine, 10 cl water, 200 g mushrooms and 200 g carrots, 3 bulbs of garlic, for 25-30 m on moderate heat. Serve.
**To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a small thin piece of lamb fat down one side.

Boulevardier

For ➊
3 cl Campari
3 cl sweet vermouth
4.5 cl bourbon / Bulleit Rye whiskey*

Pour ingredients into a mix glass. Add ice.
Stir until the cocktail is cooled.
Strain in a cooled Martini glass or tumblr. Finish with an orange twist or even an olive. It can be served over ice like a Negroni.

*Change bourbon to 6 cl. The original cocktail used a ⅓/⅓/⅓ part, as in the Negroni, but might be too sweet with the strong Campari.
Change 1 measure of bourbon to 2 measures of rye whiskey, and you get a '1794'. Change the sweet vermouth to a dry one, and you get an 'Old Pal'.

The Boulevardier' was served in the Paris Harry's bar. It appeared in the 1927 bar guide, 'Barflies and Cocktails'. It was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt. Gwynne edited a monthly magazine, a sort of Parisian New Yorker, named 'The Boulevardier', obviously, a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.

Fried egg avocado toast

For ➍
2 medium ripe avocados, pitted & diced
juice from ½ lime
salt & pepper to taste
4 slices bread, toasted
1 medium tomato, thinly sliced
1 sweet pepper, thinly sliced
1-2 tbs vegetable oil
4 large eggs
2 tbs minced fresh parsley

Place diced avocado in a medium bowl. Mash thoroughly with lime juice, and salt and pepper to taste. Divide smashed avocado between toast slices. Top toast with tomato and pepper slices. Set aside for a moment.
Make the fried eggs. Working in batches, heat oil in a medium saucepan over medium-high heat until shimmery. Crack 2 eggs into pan and sprinkle eggs with salt and pepper. Allow eggs to cook, without flipping until whites of eggs are set. Carefully remove from pan with a spatula and transfer to a plate. Repeat step 2 with remaining 2 eggs.
Carefully arrange fried eggs on top of each toast.
Sprinkle minced parsley over top. Serve.

Avocado & mango topper

For ➍
2 ripe large avocados (200 g each), peeled, pitted & diced
1 ripe mango, peeled & diced
1 cup seeded, diced tomato
¼ cup chopped fresh coriander
2 tbs chopped red onion
1 tbs minced jalapeño pepper
1 tbs lime juice
½ ts salt
¼ ts black pepper
600 g grilled chicken, sliced

In a medium bowl, combine mango, tomato, cilantro, onion, jalapeño, lime juice, salt, and pepper.
Add avocado and toss gently.
Serve over grilled chicken.

Cobb grilled cheese

For ➋ sandwiches
4 slices whole wheat bread
4 tbs softened butter
250 g aged gouda, grated
1 roasted chicken breast, sliced
1 small tomato, sliced
½ avocado, pitted, peeled & sliced
1 hard boiled egg, sliced
4 slices cooked bacon
¼ cup blue cheese crumbles

Spread butter on one side of each slice of bread, then stack the two buttered sides together and repeat with the other 2 slices.
Layer top slice of the bread with a handful of gouda then follow with tomato, chicken breast, avocado slices, egg slices, blue cheese crumbles and 2 pieces of bacon then top with another handful of gouda.
Place the ingredient stacked bread, buttered side down, in a non-stick fry pan over medium-high heat and top with the other slice of buttered bread. Cover with lid and let cook for 3-4 m or until golden.
Reduce heat to medium and flip sandwich to the other side and cook for 2-3 m or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch carefully. Repeat process with the other sandwich ingredients to make the second grilled cheese.
Slice sandwiches in half and enjoy hot.

Cajun shrimp & guacamole

For ➍
4 tbs butter
1 tbs Cajun seasoning*
500 g medium (or extra-large) shrimp, peeled & deveined
3 avocados
½ cup chopped red bell pepper
½ cup thinly sliced scallions
¼ cup chopped yellow onion
zest of 1 lemon
1 tbs (or more to your liking) fresh lemon juice
coarse salt & freshly ground pepper

Melt half the butter in a large sauté pan over medium-high. Add ½ tbs of the Cajun seasoning to the butter. Stir it all in. Let it bloom and fall in love. Add half the shrimp and sear on one side for 2 m. Flip and sear another m or so. Season with salt and pepper. Remove the shrimp from the pan and set aside.
Add the remaining butter and Cajun seasoning. Bloom for a second, then add the remaining shrimp. Set shrimp aside.
Half each avocado and remove the pit. Scoop out the flesh into a big bowl. Add the red bell peppers, scallion, onions, lemon zest and juice, and a pinch of salt and pepper. Mash it all together with your fork, until it’s smooth, but still good and chunky.
Taste it. Add salt and pepper and more lemon juice to your liking.

Cajun spice mix

For ➊ jar
2 ts salt
2 ts garlic powder
2½ ts paprika
1 ts ground black pepper
1 ts onion powder
1 ts cayenne pepper
1¼ ts dried oregano
1¼ ts dried thyme
½ ts red pepper flakes (optional)

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended.
Store in an airtight container.

Pesto pasta with avocado

For ➍
1 avocado, diced into bite-sized cubes
250 g pasta, any kind
extra sea salt or kosher salt & fresh ground black pepper, to taste
green pesto*

Prepare the green pesto*.
Cook the pasta according to the package instructions, or however you like to cook your pasta. Drain well.
Combine it all. Toss the prepared pasta with your prepared pesto until well combined, then gently toss together with the diced avocado, being careful not to break up the avocado.
Give it another little sprinkle of sea salt or kosher salt and fresh ground black pepper to serve.

*Use a red pesto instead.