Start by chilling the cocktail glasses with ice. Then add a pinch of freshly grated ginger into a cocktail shaker and muddle gently to bring out more flavor. Next, add the lemon juice, sugar syrup and, of course, the star ingredient – the Cognac (so it’s equal parts lemon juice and sugar syrup and double […]
Melt the butter and sauté the mushrooms for 4-5 minutes in a medium-sized frying pan. Leave to cool a little. Meanwhile, in a salad bowl combine the shrimp, the tomatoes, the scallions, the olive oil and the tarragon vinegar. Toss together. Add salt and pepper to taste.
First frizzle olive oil on top of the bread slice, then add 1/2 bunch of ruccola. Next add salami slices and then crumble the Roquefort cheese. Garnish the bread with fresh fig slices. Finally make the sauce for the bread: mix in a bowl honey, cinnamon, cognac and pecan nuts. At the end drizzle the […]
Firstly, remove the beard from the mussels and then wash them with a brush under cold running water. Remember not to use the broken mussels. If you find any open mussels, tap them a few times to see if they close again. If they do, they are good to use. If they stay open, throw […]
Crush the sardines into a coarse paste in a small bowl, using a fork. Add the mayonnaise, onion, pepper, lemon juice and mustard (optional) and stir. Arrange the sliced meat flat onto plates, covering all but the rim of the plate (if you want to mimic the “Vitello Tonnato” look). Drizzle with the sauce and […]
Cut the rhubarb stalks into bite-size pieces. Gently cut the vanilla bean lengthwise to release the full flavor. Mix all the ingredients together except for the cream and chocolate. Simmer over a medium heat for 15 minutes. The rhubarb should fall apart when done. Set to one side and allow to cool. Bring half of […]
Set the oven temperature to 400°F (200°C). Break up the cheese and distribute it evenly on top of the bread. Drizzle with oil and season with salt and pepper. Place in the oven until the cheese melts and the bread becomes golden brown.