Cherry semifreddo

Ingredients

5 large fresh free-range eggs

7 tablespoon sugar

500ml  double cream

220g cherry

150ml brandy

100g grated dark chocolate

Put the cherry with 3 table spoons of sugar and the brandy in a saucepan and reduce to a syrup consistence. Put aside to cool down. Then drain the cherries and keep the syrup. Separate the eggs first, putting the yolks in one bowl, the whites in another. Whisk the whites until they form very stiff peaks. Whisk the yolks with the rest of the sugar until light and fluffy.

In another bowl, whip the cream until soft. Now add the cherries, half of the syrup to the cream and the grated dark chocolate . Gently fold in until everything is mixed together. Add to the yolks mix and fold all together. Finally mix the whites to the mixture. This is a crucial moment. The smothness of the semifreddo depend on the airy whites  as well so fold it carefully. Lightly grease a loaf tin and line with cling film. Put everything into the tin and freeze for about 2 hours - by this time it will be semi-frozen.

Cucumber and poppy seed salad

Ingredients 

2 cucumbers

3 tablespoons of poppy seeds

3 tablespoons of olive oil 

3 tablespoons of balsamic vinegar

a hand full of parsley leaves

5 pinches of salt flakes

1 pinch of pepper

Cut the cucumber in half, lengthways, and take their the seeds out with a tablespoon. Cut in diagonally and put in a sieve. Sprikle three piches of salt. Mix it and let drain the water out for 15 min. This is to keep the crispness and avoid soggy mess. Meanwhile, pick the parsley leaves. Wash the salt out of the cucumber, drain and put in a bowl together with the rest of the ingredientes. Mix all together. Ready!

Salmon with mushroom cakes and creamy mustard sauce

Ingredients

4 fillets of salmon
10 portobello mushrooms
300g potatoes
4 big onions
4 garlic gloves
200ml double cream
400ml veg stock
2 tablespoon mixed spices
2 tablespoons of paprika
3 bay leaves
a bunch of chopped parsley
2 tablespoons of dijon mustard
salt and pepper



Cakes
Boil the potatoes till soft.  Mash them up. Let it cool down. Chop 3 onions and roast with olive oil, salt and pepper. Do the same with the mushrooms. At 220C. You are looking for a golden collor on both of them. Blend the roasted onions and mushrooms, add it to the mash potato with half of the chopped parsley and season with salt and pepper. If the mixture is too loose and you can't form the cakes just add bread crumbs.

Sauce
Blend the onion, the garlic and the rest of the chopped parsley.  Put in a sauce pan with olive oil and sautee till cooked. Add the spices. Fry it in a low heating for 5min. Add the veg stock, bring to the boil and leave it simmering for 30min. Then add the cream and the mustard. Simmer for another 15 min or reduce as much as you like.

Salmon
Season the salmon with salt and pepper. Heat up a frying pan till smoke come out of it. Put 2 tablespoons of oil and spread throughout the pan, then put the salmon skin down. After 1/2 minutes, put then in the oven at 250C for 5-8 minutes depending on the size.

Exotic fruits

                                                                        Kumquat
                                                                       

 

Rambutan

 

Granadilla

 

Tamarillo 

 

Feijoa