Trout tartare
Ingredients 400g trout fillet 30g chives 50g cucumber 10ml juice of lime Olive oil Salt, pepper Herbs (dills, cilantro) Servings:4Level: easy 1. Cut the trout fillet into small …
Beef steak with mushrooms
Ingredients 800g aged beef tenderloin Boletus Zucchini Parsnips Potatoes Onions Marjoram, thyme Salt, pepper Servings:4Level: easy 1. Place the steak on a grill or over a campfire, using a …
Forest tea
Ingredients Raspberry leaves Sea buckthorn Blueberries Raspberries Servings:4Level: easy 1. In a pot bring the water to a boil, add all the required ingredients and allow to infuse for …
Grilled fruit with biscuit crumbs
Ingredients 2 peaches 2 pears 2 plums 100g blue cheese 200g biscuits 50-60g butter 20g sugar Fresh berries Servings:4Level: easy 1. Cut all of the fruit into halves, place …
#34
Scouts’ dinner
I tried to capture the last warm days outdoors whilst creating this new photo shoot. Having been a scout from the age of 10 Chef Andrius Kubilius was comfortable joining …
Goat cheese and curd roll
Ingredients FOR THE FILLING 160g low fat curd 160g goat cheese A pinch of white and black sesame seeds FOR THE POMEGRANATE RIND 3 pomegranates …
Fish with pea puree
Ingredients FOR THE FISH 320g fresh pike-perch fillet Rapeseed oil Butter Salt FOR THE PEA PUREE 250g dried red lentil peas 2 onions 2 carrots 70g yellow curry paste …
Cold herbal tea
Ingredients 75ml chamomile, thyme and Melissa tea 30ml vodka 15ml elderflower syrup 75 ml tonic water Ice cubes Servings:4Level: easy 1. Make a tea with chamomile, thyme and …
Watermelon and mint dessert
Ingredients FOR THE WATERMELON 400 g watermelon Splash of prosecco FOR THE MINT SORBET 75g fresh mint leaves 1 bottle ginger beer (mild flavour) Servings:4Level: average 1. Cut …
#33 The textures
The chef of this photoshoot says that every dish should consist of various different textures – smooth, crisp, spicy and sweet. That is why I am displaying these textures in …