I had these at La Guérite this summer and decided to put them on my new spring canapé menu. They are so fresh with the herbs, and the saltiness from the Halloumi goes so well with the crispy courgette. They were served as boulettes at the restaurant, but I decided to make mine as mini steaks with dill crème and micro leafs on the top.
These super easy canapés go so well together with this year’s first batch of mulled wine!
Just cut a good quality pain d’épice into small cubes or whatever shape you prefer, and spread some creamy roquefort cheese on the top! I wrapped mine in chives, so they almost look like little christmas gifts..
Happy first of advent everyone!
We just finished another successful Monaco Yacht Show at the private jet lounge at Nice airport. During the whole week we have been welcoming VIP clients with fresh smoothie bar, Champagne, drinks and canapés.
Some of the canapés throughout the week have been; truffled cantal boulettes with gold leafs, green gazpacho with grilled scallop and gremolata, mini langoustine tarte with saffron and chili crème, mini tomato and ricotta tarte, mini blinis with smoked salmon, crème fraiche and salmon caviar, mini wraps with fillet of beef, truffle cream, rocket and truffle caviar, mini lobster rolls, black liquorice macarons, mini chocolate fudge tarts, mini cones with yuzu cream, mango pearls and white chocolate swirl, raspberry macarons with pistachio crème and raspberry and chocolate cake with speculoos crème.
Here are some of the snapshots;
I’ve been wanting to try La Guérite for quite some time now and a little while ago I finally had the chance to spend the day at the beach club and have lunch at their restaurant.
The food was great! We shared a bottle of ice cold rosé with a couple of starters like; grilled squid with pesto and nut crunch, angel hair gambas with spicy mayo, greek salad, home-made fries and the best courgette boulettes I have ever tasted with salty haloumi cheese and fresh herbs. These boulettes will definitely be on the Scandinavian Catering canapé menu next year.
The dessert was amazing. Lemon crème and sorbet that was beautifully presented in a lemon on top of black cookie crunch.
To sum up La Guérite; Great drinks, delicious food, friendly staff, great ambiance (thanks to the fantastic live band Steve and the B walkers) and breath-taking scenery. Definitely worth a visit!
If you are into raw fish, this is a dish you will love; The Hawaiian poke bowl!
The most common poke bowl is the “ahi bowl” with yellow fin tuna, but you can basically use any fish or seafood you like, and for mine I used salmon.
This is such a quick, tasty and healthy dish. You just cut the salmon into small dices and put it in a marinade of sesame oil, soya sauce and sriracha chili sauce. Leave it in the fridge for an hour or so.
In the meantime you boil brown rice.
On a mandolin, slice whatever vegetables you like. I used cucumber, radishes and then sliced some avocado and spring onions as well as edamame beans.
Assemble a mayonnaise with fresh grated ginger and sriracha sauce and leave in the fridge.
When rice is done, leave it to cool down a bit then you assemble your bowl starting with the rice, then vegetables and finally the fish. Drizzle some sesame seeds, fresh red chili and the ginger and sriracha mayo on top.
As every year, the MIPIM was absolutely crazy busy! -17 events during 3 days on yachts and villas in Cannes where we catered breakfasts, lunches, cocktails, dinners and parties. It was non stop and as always I didn’t even manage to take a handful of photos of all events, but here are at least a few;
Grilled lobster mini tacos with lime & ginger kimchi, avocado crema and smoked chipotle chili flakes
For a more luxourious version of the classic fish taco, I use grilled lobster. So delicious and so easy! I just marinate the tails in chili, garlic, some sea salt and olive oil then grill for a few minutes on each side.
I serve my mini tacos with lime & ginger kimchi, avocado crema, sour cream and smoked chipotle chili flakes. It’s the perfect posh party food!
The kimchi is quite easy to make, but takes a little bit of time so if you want to do it the quick way; just buy already made kimchi at your asian shop and just add more lime juice and ginger.
If you do want to do it the traditional korean way, here’s the recipe;
Lime & Ginger Kimchi
1/2 red cabbage, thinly sliced lengthways
4 tablespoons salt
4 dl water
1 piece fresh ginger
2 table spoons of sesame oil
1 tablespoon of sugar
2 tablespoons fish sauce
Juice of 1 lime
2 tablespoons (or more if you like it spicy) gochugaru (Korean red pepper powder)
Here’s how you do it;
1. Dissolve the salt with the water. Soak the sliced cabbage in the salted water for 3 to 4 hours.
2. Combine garlic, ginger, sesame oil, lime juice and fish sauce in food processor or blender until finely minced.
3. In large bowl, combine the garlic mixture with the chili powder and sugar.
4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the cabbage as possible.
5. In a large bowl, combine cabbage with the spice mixture. Mix thoroughly with your hands. The chili might burn a bit, so if you have plastic gloves I recommend using that. 6.Put the cabbage in a glass jar, pressing down firmly to remove any air bubbles.
7. Let sit for a couple of days for fermenting. The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour. (And you will see bubbles)
Once it starts to ferment, store in the refrigerator.
salt and pepper
Just before serving;
On mini tortilla breads; assemble the kimchi with some shredded lettuce, avocado crema, some squeezed lime juice then the grilled lobster (sliced). Finally drizzle some sour cream, some fresh coriander and some smoked chili flakes on top.