Gratin Dauphinois

Gratin Dauphinois

Cheese or no cheese?!? That’s the question!
Cheese for me of course and you …well it’s for you to decide.

Gratin Dauphinois

serves 3-4

½ kg potatoes, peeled and thinly sliced
½ tsp butter
2 tsp plain flour
3-4 tbsp cheddar cheese, grated
100 ml double cream
100 ml milk
fresh chives, few springs, chopped

Boil potatoes in hot water for 5 minutes and then drain and cool for few minutes.
Layer the slices of potatoes in a buttered dish, sprinkling each layer with chives, salt and pepper.
Gently beat milk and double cream with the flour until smooth and pour over the potatoes. Sprinkle cheese over the top and bake at 200ºC for 30-40 minutes till brown at the top. When ready sprinkle more chives and serve hot!

Voila! Enjoy!

Fried Eggs With Samphire

Fried Egg With Samphire

Weekend is approaching so why not to treat yourself to a nice breakfast. Fried eggs with a little twist. Samphire! ! ! Quite new to me! Somehow exotic! Trust me …simply delicious!
And all nicely done in 5-10 minutes! How does it sounds?

Fried Eggs With Samphire
serves 2

2-3 eggs
60-80 g samphire
700 ml water
1tbsp butter, unsalted
black pepper
2-3 pieces of toast bread

In a medium size cooking pan boil water. Do not put any salt as samphire is really salty. Boil for 3-4 minutes.
Meanwhile melt butter in a frying pan and fry eggs to your liking. Sprinkle with black pepper.
Toast bread in a toaster.
Drain samphire and place on bread, followed by a fried egg.

Bon appetit.

Pea & Camembert Soup

Peas Soup

Pea & Camembert Soup
serves 2-3


200 g frozen peas
60 g camembert cheese, roughly chopped
1 medium onion, finely chopped
500 ml vegetable stock
1 tbsp butter
1 tsp dried mint
1 tsp dried tarragon
pinch cayenne pepper
optional for serving: soured cream

Heat the butter in a medium size saucepan, add the onion and cook gently, stirring, for 5 minutes.
Add peas, herbs, cayenne papper and pour in the vegetable stock. Simmer for 10 minutes, stirring from time to time.

Add camembert cheese and stir until it has completely melted.
Then puree the soup in a food processor or blender.

Pour into soup bowls and garnish with soured cream.
Serve at once with fresh bread rolls, baguette or focaccia bread.

Bon appetit.

Gnocchi and Mozzarella Bake

Gnocchi and Mozzarella Bake

Gnocchi and Mozzarella Bake


500 g ready-made gnocchi
150 g mozzarella, drained and roughly chopped
2 medium red onions, cut into wedges
400 g tin tomatoes, chopped
3-4 handfuls spinach
8-10 fresh basil leaves, roughly torn
parmesan cheese, grated
2-3 tsp sugar
3 tbsp oil
optional: 4  rashers of bacon or parma ham

Serves 2-3

Preheat the grill.
In a large frying pan, heat the oil and fry onions (and bacon if you are going for meat version),  for 5 minutes and then transfer all to the plate.  In same frying pan pour chopped tomatoes, add spinach, half of the basil, salt, sugar, pepper and simmer for few minutes. Then transfer tomato sauce into ovenproof dish or baking tray.

In large pan, cook the gnocchi according to the packet instructions. Drain the gnocchi, add to the tomato sauce, scatter onions (and bacon), basil and dot over the mozzarella.

Grill for 6-8 minutes until golden and then sprinkle a little grated parmesan to serve.

Bon appetit.

Spicy Beef with Oyster & Black Bean Garlic Sauce

Spicy Beef 2 700

Happy Chinese New Year!

Spicy Beef with Oyster & Black Bean Garlic Sauce

450 g beef (rump steak), thinly sliced into strips
8 baby corns, chopped
10-15 mange tout peas, trimmed
small yellow pepper, cut into thin strips
small orange pepper, cut into thin strips
1 red chilli, chopped
2 garlic cloves, chopped
2 slices fresh ginger
3 tbsp Oyster sauce
3 tbsp Black Bean Garlic sauce
1/2 lemon
2 tsp honey
4-6 tbsp Oil

Marinade beef in Oyster sauce, Black Bean Garlic sauce, honey and lemon juice for 30 minutes. Heat a non-stick frying pan or wok over a high heat. Remove beef from marinade and stir-fry for 5 minutes. In separate pan stir-fry all vegetables for 3 minutes. When ready add fried vegetables to the beef, add remaining marinade from a bowl (scrape off as much as possible), stir and cook for further 2-3 minutes. Serve with plain rice. Bon appetit.

Spicy meatloaf with onions and bulgar wheat

Spicy meatloaf with onions and bulgar wheat.


400g pork sausage meat
450g pork sausages with herbs or spices
50 g bulgar wheat
1 egg, lightly beaten
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 red chilli, chopped
3-4 tbsp breadcrumbs
2 tsp smoked ground paprika
1 tsp each of dried herbs: marjoram, oregano, thyme
1 tbsp tomato ketchup
black pepper
½ tsp butter

Preheat the oven to 180°C. Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm).

In a small pan, cook bulgar wheat for 8 minutes, then drain well.

In a large mixing bowl, combine all meat with onions, garlic, chilli, dried herbs and paprika. Add cooked bulgar wheat, beaten egg and breadcrumbs. Mix well. Season with salt and pepper.

Turn into the tin and press down firmly with the back of the spoon. Then spread lightly tomato ketchup over it. Bake in the centre of the oven for 90 minutes. Let it rest in a tin for 5-10 minutes and then transfer to the serving plate.

Serve hot with roast or mashed potatoes and your favourite chutney. Also delicious cold.

Bon appetit.