Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva. There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is delicious. Continue reading Springbok Fillet with Café de Paris Butter
I recently came back from an over landing trip in Africa that took me a month. This had an impact on my cooking time and I decided to make up for it by creating a couple of dishes. Seeing that it is winter time and very cold in Cape Town currently, I decided to make 5 different soups.
Continue reading 1 day 5 soups
The girls have hinted for a while that they want to taste my molecular gastronomy experiments so on Saturday I prepared a four course lunch for them taking inspiration from the Test Kitchen menu. Continue reading Molecular Gastronomy Girls’ Lunch – Salmon Crema, Curry Glazed Fish, Beef Fillet and Yoghurt Panna Cotta
Tired of cauliflower pizza bases I’ve been experimenting with seed flour bases and have come up with this recipe for a low carb pizza. It’s actually more of a pancake / flat bread than a pizza base but worked very well in our pizza oven.
Continue reading Low Carb Sunflower Seed & Linseed/Flaxseed Pizza
Last night’s French menu for date night was filled with culinary mishaps but we still ended up eating lots of good food.
A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.
Continue reading Date Night – Mexican Soup, Angry Pork and Lamb Shank
OK, so winter is upon us, so we have to take the soup pot out! Normally I start the first soup of the winter with a chicken based soup. This winter is no different.
Continue reading Cream of chicken, salami and mushroom soup
Bread is probably one of the foods that banters miss most about their new lifestyle. There are loads of recipes for low carb bread, but most have almond flour as an ingredient which is just so expensive. This recipe replaces the almond flour with a flour made by grinding sunflower seeds and linseeds – great taste at a fraction of the cost. An additional benefit is that these seeds are super healthy, You can also add ground pumpkin or sesame seeds to the mix. Continue reading Sunflower and linseed microwave low carb bread
Feeling like Italian food and experimenting with my molecular
gastronomy kit on date night I decided to make a very simple Italian menu with some Heston Blumenthal wonders thrown in for the wow factor. Continue reading Italian Menu – Prawns with Pancetta, Veal Scaloppine with Marsala and Panna Cotta with a Raspberry Sphere
I got a blue wildebeest fillet from a friend and decided to make carpaccio as a starter and a main course prepared 3 different ways.
Continue reading Date Night – Blue wildebeest fillet three (four) ways with marinated green beans