Tuna tartare and Avocado

I love, love, love, tuna tartare. Here is yet another version of it... and so easy to prepare!

Ingredients:
2 (9-oz.) tuna steaks
2 tbsp. mirin
2 tbsp. soy sauce
2 avocados, peeled, pitted, and cut into cubes
2 tbsp. lime juice
2 tbsp. olive oil
salt and freshly ground black pepper, to taste

Preparation:
1.) Chill tuna in freezer for 25 minutes.
2.) Transfer tuna to cutting board and, using a very sharp knife, cut tuna into cubes.
3.) Combine with mirin and soy sauce; refrigerate until ready to use.
4.) Meanwhile, combine avocado, lime juice, olive oil, salt, and pepper.
5.) Divide reserved tuna and avocado mixtures between plates. Serve immediately.

Avocado Mousse with Shrimps

Even if you're not a big fan of gelatine, this is a simple recipe. It is a great entrée for dinner parties. Add a drop of tabasco to give it a hint of spice.

Ingredients:
15 gr powdered gelatine (1 sachet)
2 ripe avocados
2/3 cup mayonnaise
1 lemon (juiced)
salt and pepper
2/3 cup cream – lightly whipped
85 gr peeled cooked prawns
bunch of cilantro
1 shallot chopped very finely
French dressing

Preparation:
1.) Soak gelatine in 3 tbs cold water in small pan
2.) Peel avocados and puree until smooth with lemon juice, salt and pepper
3.) Add mayonnaise
4.) Dissolve gelatine over gentle heat.  When warm and clear stir into the avocado mixture.
5.) Fold in whipped cream with a large metal spoon
6.) Pour into a lightly oiled ring mould and refrigerate until set
7.) Turn out onto a round serving plate.
8.) Mix the prawns with French dressing, chopped cilantro and shallot and pile into the centre of the mousse.  Serve with brown bread and butter.

Salmon, Mango & Avocado tartar

A fast and juicy starter perfect for your girls' lunch party. Light and tasty!

Ingredients:
400 gr salmon filets
4 avocados
500 gr mango
4 tbsp olive oil
2 lemons (juice + zests)
1/2 small chili pepper, minced
1 clove of garlic, crushed
3 tbsp sesame seeds
1 tbsp chives, minced
Salt & pepper

Preparation:
1.) Cut salmon into cubes, as well as the avocados and the mangos. Place into 3 different medium-sized bowls, one for each ingredient.
2.) In a small bowl, prepare the marinade with the olive oil, the lemon juice and zests. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper.
3.) Pour 2/3 of the marinade over the diced salmon and add in the sesame seeds. Cool for minimum 30 minutes in the refrigerator.
4.) Divide the remaining 1/3 of marinade into two and pour evenly over the diced avocados and the diced mangos respectively. Drain the mangos in a sieve to prevent them from being too juicy.
5.) Set up in the plate directly, using a stainless steel round form, starting with the layer of mangos, then the avocado layer and eventually the salmon one.
6.) Decorate with some chives on top and serve immediately!

Tomato crumble and fresh goat cheese

A good friend of mine once gave me six adorable Le Creuset mini-pots for a house warming party. I have found the perfect recipe to go with it:

Ingredients:
For the crushed tomatoes and fresh goat cheese:
- 4 tomatoes
- 150 gr of fresh goat cheese
- 2 table spoons of olive oil
- 2 shallots
- 1 garlic clove
- 1 twig of basil
- pinch of La Baleine Fine Salt
- 1 pinch of sugar
- Pepper
For the crumble dough:
- 70 gr of flour
- 70 gr of parmesan
- 70 gr of butter
- 2 table spoons of fine breadcrumbs
- 1 branch of fresh rosemary

Preparation:
Preheat oven to 180°C (thermostat 6) and take the butter out of the icebox.
For the crushed tomatoes:
1.) Bring water to boil in a cooking pan.
2.) Remove the tomato stem and cut them slightly with the tip of a knife before dipping them about 20 seconds in boiling water.
3.) Remove with a skimmer and dip them in a salad bowl of cold water in order to stop the cooking and refresh them.
4.) Remove the skin from the tomatoes then cut into small cubes.
5.) Thinly chisel the garlic and shallots.
6.) Pan fry the garlic and shallots with a thin dash of olive oil and add the diced tomatoes.
7.) Add the chiseled basil and a small pinch of sugar to avoid the acidity of the tomatoes.
8.) Allow to cook on a low flame with a top for 10 minutes stirring from time to time.
9.) At the end of the cooking, add some La Baleine Fine Salt and pepper.
For the crumble dough:
1.) In a salad bowl, mix the flour, the parmesan, the softened butter and the rosemary twigs.
2.) Knead until you get a sandy texture.
Presentation:
1.) In a baking dish previously oiled, alternated the crushed tomatoes and goat cheese.
2.) Finish with the crumble dough.
3.) Cook 10 minutes at 180°C (thermostat 6).
Serve tepid or cold, slightly sprinkled with La Baleine Fleur de Sel to  convey the touch of exception and crispness. Delicious with an arugula salad!

Roasted Asparagus with parmigiano

"Asparagus inspires gentle thoughts."
Charles Lamb

Asparagus is a powerful aphrodisiac. Legend has it that asparagus "stirs up lust in man and woman," as one long-ago herbal medicine proponent put it. One reason may be its shape. Another may be its nutrient profile, which includes ample doses of Vitamins A and C, calcium, iron and potassium. In any case, 19th century French bridegrooms were required to eat several helpings of asparagus because of its reputed love powers. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

Ingredients:
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preparations:
1.) Preheat the oven to 450 degrees F.
2.) Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary).
3.) Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
4.) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
5.) Arrange the roasted asparagus on a serving platter and top with some Parmesan.

Serve warm or at room temperature.

Italian Parmiggiana

I will not compete with my Italian mother-in-law, therefore following is a simpler version of a real Neapolitan parmiggana. My hubby would call it the American version. ;)

Ingredients:
1 large onion, peeled & diced

2 large eggplant, sliced into rounds about 1.5cm (1/2in) thick

2 x 400g (140z) can tomatoes
2 x Mozzarella cheese
1 bunch basil, leaves picked

2 large handfuls freshly grated parmesan cheese + extra to serve

Preparation:
1.) Cook onion with a little olive oil in a saucepan over a medium heat until soft but not browned.
2.) Meanwhile sprinkle eggplant layers with salt and allow to stand while the onion cooks.
3.) Add tomatoes and a few basil leaves to the onion. Crush tomatoes to break up and simmer with the lid on for 30 minutes to an hour – you just want the flavours to come together – no need for the sauce to reduce. And don’t worry about seasoning it – there will be plenty of salt in the eggplant and cheese.
4.) Preheat oven to 220C (425F). Generously oil a large baking tray.
5.) Pat eggplant dry with paper towel, removing as much salt as possible. Place eggplant in a single layer on the tray (you may need 2 trays) and drizzle generously with more olive oil.
6.) Bake for 20 – 30 minutes, turning once or twice until eggplant is very soft and golden brown on both sides.
7.) Place a layer of tomato sauce in a medium baking dish. Layer with eggplant slices, top with more sauce, a few basil leaves and some mozzarella. Repeat the layers until everything is used up finishing with a generous sprinkle of cheese.
8.) Bake for 20 – 30 minutes or until cheese is melted and everything is hot and bubbling.

Tips:
If you were after a shortcut you could substitute in a large jar of tomato passata or pre-made tomato pasta sauce. Lovely with a crunchy, bitter leaf salad but also excellent the next day as a sandwich filling.

Lisa's stewed lentils

Looking for an inspiration for a meatless dinner I asked my vegetarian friend what she was making her family for dinner that night. This was her suggestion:

Ingredients:
2 teaspoons extra virgin olive oil
2 cups large diced yellow onions (2 onions)
2 cups large diced carrots (3-4 carrots)
3 garlic cloves , minced (about 1 tbls.)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups vegetable stock (or chicken stock)
2 teaspoons mild curry powder
2 teaspoons fresh thyme leaves , chopped
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon good quality red wine vinegar

Preparations:
1. )  Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.

2.)  Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.

3.) Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.

4.) Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!