A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick
Penne with Asparagus and Prosciutto
January 11th, 2011 
Chef 
This is one of our favorites in spring when sweet, meaty asparagus are in season. To infuse this sauce with a rich asparagus flavor, I save some of the water the asparagus were cooked in and use it to deglaze the skillet.
Serves 4.
Linguine with a Pink Shrimp Sauce
January 11th, 2011 Chef 
101This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance.
Serves 4.
Flavoured Oils
January 4th, 2011 Chef Use the same basic method to make all of these oils, just varying the flavouring ingredients. The golden rule is to always use the best oil you can find.
- Juniper berry & bayleaf oil
- Chilli & peppercorn oil
- Garlic & basil oil
- Cumin, coriander & caramom oil
Summer Salads
January 4th, 2011 Chef Simple salads are excellent in summer either as an accompaniment to meat, fish or poultry or eaten as main delight dish.
Aromatic sangria with rose wine
January 2nd, 2011 Chef 
- Slice 1 lemon, 2 oranges, 2 green apples and 2 pears, put in a glass bowl, drizzle with 3 tablespoons of sugar and juice of 2 lemons
- Add 1 liter of rose wine, a bunch of mint and basil, and 2 chopped cinnamon sticks
- Chill up for 1 night and serve with ice
Exotic sangria with lime
January 2nd, 2011 Chef 
- Slices 2 limes, put in a bowl, sprinkle with 3 tablespoons of sugar and 3 tablespoons of white rum, and let stand for 10 mins.
- Add the juice of 2 lemons, 1 liter bottle of red sweet wine, mix well and chill for 1 night, serve with crushed ice and mint leaves.
Classic Spanish Sangria
January 2nd, 2011 Chef Deliciously fresh and tasty sangria is a top drink for a summer party besides the traditional one, try this with unusual ingredients.
Thirst quenching are very low in alcohol, offer it pre lunch drink
Wash and slice 1 lemon, 2 oranges and any mixed seasonal fruits, put everything in a bowl, sprinkle with 3 tablespoons of sugar and 3 tablespoons of brandy.
Let it stand for 10 mins.
Add 1-liter bottle of red wine 1 cinnamon stick and a few cloves.
Chill for a night and serve with ice