Appetizers

  • Chilled avocado soup with crunchy garlic oil – Ottolenghi

    28/07/20214passionfood

    This chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…

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  • Truffle polenta chips – Ottolenghi & Scully

    24/07/20214passionfood

    These truffle polenta chips are incredibly delicious, rich, impressive and very addictive. They are crispy and crunchy from the outside and soft inside. It’s definitely a nice alternative to the traditional French fries potatoes.  These polenta chips are the perfect side dish to serve with meat or fish. They can also make a great appetizer with the aioli or tomato chutney to dip. This is from NOPI ottolenghi and scully’s cookbook. How to make it ? As you know polenta itself has very little flavour. In this recipe we’ll cook it in boiled water before stirring in butter to make it richer. Then…

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  • Salmon loaf cake – Nicolas Bernardé

    23/06/20214passionfood

    When I first got my hands on this amazing book “invitation d’un pâtissier voyageur” I naturally started to flip through it. When I came to this recipe “ saumon sauvage Canadian : wild canadian salmon”, I just had to stop. Not just because the picture of this cake is sublime – it’s also the case for all the pictures of this book from the first page to the last -, but because I love salmon in all its forms, and this recipe combines all the ingredients to make it the perfect loaf cake. It has fresh and smoked salmon, green olives, emmental cheese, spring onions and…

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  • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber & shatta – Sami Tamimi

    14/05/20214passionfood

    This colourful salad is from “Falastin” Sami Tamimi’s cookbook. This is not just a salad, this is THE salad that you want to make to impress your guests, especially when you know that is one of the amazing salads served at “nothing hill” and “Islington” ottolenghi’s restaurants (the pictures bellow are from google). This salad brings together so many amazing flavors. The dressing here is not a simple vinaigrette nooo, the dressing here is a burnt aubergine yoghurt and tahini cream . And for me this creamy, smoky aubergine dressing goes perfectly with the rest of toppings. Notably the herby…

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  • Confit garlic hummus with grilled mushrooms – Ottolenghi

    05/03/20214passionfood

    Hummus is probably the most versatile dip, is a perfect snack for any time of day. You can eat it as it is or serve it topped with meat, veggies or like this recipe that I’m sharing with you today. A wonderful way to eat hummus. It’s not the authentic recipe of hummus for sure but it will probably be, if you try this.  The grilled mushrooms with the delicious marinade, works beautifully with the creamy hummus perfectly flavoured with confit garlic. Add a salad on the side and it’s an amazing meal.   You can skip the topping and have…

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  • Open cauliflower pies – Sfiha

    12/12/20204passionfood

    the simplest things are often the best, and the “sfiha” also called Arab pizza is one of my favourites recipes from “Falastin” cookbook. What is sfiha ?  Sfiha or sfeeha in arabic صفيحة‎ , is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. It’s traditionally found in the countries of the levant, and is closely related to manakish and lahm bi’ajin  لحم بالعجين . The recipe of the day : In his book, Sami Tamimi call the “Sfiha” “open pie”. He proposes two toppings to choose, depending on if you’re a veggie or a meat person. I tried the…

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