Arugula Salad with figs and goat cheese

Ingredients:
Baby Arugula
Tomatoes
Goat cheese
Figs
Olive oil to taste
Half a lemon
Balsamic Vinegar

Instructions:
Whisk together the lemon juice and olive oil to emulsify.   Add the baby arugula and massage to combine with the dressing, the arugula will be softer and it will release more flavor.
Add the tomatoes, goat cheese and balsamic vinegar, then finish with fresh figs.   Great summer salad!!

Enjoy it.

Receta de la Boronía:

Necesitamos:

*Aceite de achiote

* Salsa Criolla:

-ajo rallado. 1 diente

-cebolla cabezona blanca. 0.5 kg

-tomate pelado. 1 kg

-sal cantidad necesaria

-azucar 1 pizca

* Platano Amarillo en cubos (maduro - dulce).

* Berenjena en cubos. 2 kg

* Cilantro.

* Sal.

* Miel.

Cortar la cebolla y el tomate en cubos de 1 cm, sofreír con aceite de achiote junto con el ajo en una sartén, dejar cocinar 10 minutos, rectificar sabor.

Pelar y cortar el plátano amarillo en cubos de 1 cm, cocinar en una olla con agua y sal.

Cortar las berenjenas en cubos de 1 cm aprox, sofreír con aceite de achiote en una olla, agregar el plátano cocido y  la salsa criolla, mezclar, incorporar un atado de cilantro  a la preparación para aromatizar, dejar cocinar a fuego lento por 10 minutos. Rectificar sabor con sal y miel.

Receta: Cortesia de el Chef Emerson Pereira Seba - Hotel Santa Clara- Cartagena

GOLDEN MILK

GOLDEN MILK

Golden milk on a cold day. Perfect!!😃
Recipe:
Milk or almond milk
Turmeric root or turmeric powder found in the spice section.
Honey
If using the root you need a blender or bullet to break it down, it also gives it the foamy texture.
Place in a pot to heat and add honey. Excellent 

Stuffed Zucchini Flowers

400g                  Salmon filet

1                        Egg white

2,5 dl                 fresh cream

Salt, white pepper, cayenne, curry and a few drops of lemon juice

All the ingredients should be very cold. Cut the fish in cubes, add the egg white and purée it. Add the cold cream with a wooden spoon in small portions. Season as you like.

Cut the bottoms off the zucchini flowers and take off the pistil. Fill in the stuffing and steam them for about 8 minutes.

Sauce

60 g                   each of leek, celery root, carot in small cubes (= brunoise)

Fry the vegetable in a little bit of olive oil and deglaze with Noilly Prat (dry vermouth), add fish stock and cook until almost tender. Add some cream before serving together with the zucchini flowers.

Provided by Beatrice Abt
Zurich - August 1, 2016
Dinner Party - Swiss Day

Blue Berry Pudding - Summer recipe

INGREDIENTS

1. For mustard-herb butter
   • 5 tablespoons unsalted butter, softened
   • 1 tablespoon chopped chives
   • 1 teaspoon chopped tarragon
   • 2 teaspoons grainy mustard
   • 2 teaspoons fresh lemon juice
2. For lentils
   • 1 cup French green lentils
   • 4 cups water
   • 2 medium leeks (white and pale green parts only)
   • 1 tablespoon unsalted butter
   • 1/2 to 1 tablespoon fresh lemon juice
3. For salmon
   • 4 (6-ounce) pieces skinless salmon fillet
   • 2 tablespoons unsalted butter

PREPARATION

1. Make mustard-herb butter:
   1. Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
2. Cook lentils:
   1. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
   2. While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
   3. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
3. Sauté salmon while leeks cook:
   1. Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
   2. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
   3. Serve salmon, topped with remaining mustard-herb butter, over lentils.

Cooks' notes:

·Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
·Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

Madeleine Shaw’s Mini fish cakes with avocado mousse

Makes: 12

Ingredients

280g pack Waitrose 2 boneless Scottish salmon fillets (cut into chunks)
1.5 tsp Dijon mustard
2 tbsp finely chopped chives
1 salad onion, finely chopped
1 tbsp drained capers
1 small package of guacamole - prepared - spicy optional
1 small pomegranate - de-seeded


The recipe bellow is if you want to make fresh avocado mousse.
1 tbsp avocado oil
1 large avocado
Juice of half a lime
½ tsp chilli flakes

Method

1. Place the salmon chunks, mustard, chives, salad onion, lime juice and capers into a food processor and blitz for 20 seconds until the salmon becomes slightly minced and all the ingredients stick together.

2. Prepare cookie sheets.  Butter each cookie sheet,  Roll mixture into  miniature patties and place them on the cookie sheets.  Bake at 450 degrees.  Turn the small patties after 2 minutes of cooking. must be gold brown on each side.  Then remove the patties and place them on a papers towel to absorb any remaining oils.

3. Place small cakes on a serving platter and top each with guacamole and a pomegranate see.  Serve immediately.

4.  The fish cakes can be prepared ahead of time.  The night before and have the ready to go in the oven.  

5. Top the fish cakes with a teaspoon of avocado mousse and a pomegranate seed and you’re ready to serve!