World of Recipes

Sous Vide Lemon Salmon with Duo of Hokkaido

Sous Vide Lemon Salmon with Duo of Hokkaido

A good friend and foodie gave me a wonderful birthday present: the new Anova wifi sous vide cooker. Now back home from holidays in beautiful South Africa, I immediately started cooking with my new baby. Like all fish, it is very easy to overcook salmon. That’s why sous vide is such an excellent method for preparing fish. We never ever had better salmon. This flavor-packed fish with its hearty yet delicate taste is so buttery soft and moist inside, yet crisp on the outside. A real taste explosion in your mouth. Salmon works well with many different dishes. Here I served it with two different kinds of Hokkaido on the side: a creamy and slightly spicy Hokkaido puree and a nutty flavorful Hokkaido quinoa.

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Asian Crunchy Leek and Sweet Potato Soup

Asian Crunchy Leek and Sweet Potato Soup

When it comes to soup, I’m facing an interesting challenge. In our family of five, everyone has different preferences. My older daughter likes only clear Asian broth with some veggies and protein, the middle one needs everything pureed, and the little boy absolutely loves soup, any kind, every day! I hope it will stay that way. Of course, this means every time I prepare soup, someone will skip it. Well, I guess that’s a challenge many of you are familiar with. 😉

Are you wondering why I named this soup “crunchy”? The soup itself is creamy and (optionally) slightly spicy due to the ginger and the red curry paste. I used a 30% fat reduced coconut cream and my Homemade Vegetable Broth to keep it light. The crunchy part is the dehydrated leek I add just before serving. This crunchy leek gives the soup an awesome kick.

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Asian Beef Tartar

Asian Beef Tartar

I love finger food, especially during hot summer periods when you don’t want to overeat on heavy food. Sometimes I only prepare a few finger food choices for dinner at home, and we feel very good eating that way. This recipe is a delicious meaty appetizer full of Asian flavors. The creamy, meaty, sour, crunchy, salty, and spicy ingredients all on one small spoon create a wonderful taste experience. If you like it more spicy, like us, you can experiment and add more chilis.

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Caipirinha Mousse

Caipirinha Mousse

When it comes to desserts, I always try to create them with a refreshing taste and not too sweet. In this recipe I used fresh lime juice and zest, and also reduced the sugar to only about 10 g per serving. This Caipirinha Mousse is inspired by a recipe I got from a good friend a long time ago. We all love this dessert, but the initial recipe was complicated and caused many headaches. Here I created a version that is easier to prepare, but you have to be precise when measuring. Optionally, to make it vegetarian, you can replace the gelatine with just the right amount of agar agar. The vegetarian version will be creamier, but not as foamy and firm as the version with gelatine.

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Turnip Ravioli with Scampi-Avocado Filling and Miso Foam

Turnip Ravioli with Scampi-Avocado Filling and Miso Foam

This recipe is my version of a delicious starter that we were served this year for our Valentine’s Dinner. We went to an Asian fusion influenced restaurant with good friends, and as part of their festive menu, we had a fancy ravioli style radish starter. As you know, I’m always looking for carb-free recipes and I immediately got inspired to create my own version of a turnip ravioli starter.

For the filling, I wanted to use fish in combination with herbs, spices, and creamy avocado. I discovered delicious organic prawns from Madagascar at our local supermarket, which almost have the flavor of crayfish and go awesomely well with mint. For the dressing, I combined Japanese organic miso paste with lemon, vinegar, and sesame oil. Here I also experimented with soy lecithin to end up with a nice foam that won’t disappear quickly.

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