Octopus salad with lime, cilantro, mint and mint



500 g little baby squid, whole

3 tablespoons of peanut oil



1 bunch fresh coriander (or mint or mixture of both)

1 garlic clove, peeled

2 tablespoons of Thai fish sauce (Nam Pla)

½ tsp powdered sugar

1 green chili pepper, gutted (optional)

1 lime

6 tablespoons of peanut oil


200 g mixed lettuce leaves (Radicchio, Mizuna, rocket, Frisée)

1 small red onion


Mix herbal paste

Remove coriander and / or mint leaves from their stems and mix together with garlic, fish sauce, sugar and chili in a blender to a paste.

Peel lime with a knife, halve.

Cut away the white interior, then quarter the lime and add it to the blender.

Slowly add the peanut oil while the blender is running to emulsify the sauce, then place in a bowl.

Arrange salad leaves on a large plate.

Peel the onion, cut into thin strips and spread over the lettuce leaves.

Cut the squid into strips, keeping the tentacles whole, and sauté them in portions (3-4) in hot oil.

Put into a bowl, sprinkle with salt and turn well.

Add lime-herb dressing and spread all over the lettuce leaves

An appetizer made for festive season or other special occasions. I got this salad 20 years ago in Sydney by Australian chef Christine Manfield when we asked for recipes for a globe magazine. The small squid are fried in seconds, and the spicy dressing goes perfectly with the sea creature. Salad leaves and sauce can be prepared well, which is convenient when a large crowd of guests is expected. Squid know most only as deep-fried rings. This shows how a great salad can be prepared from it with little effort. »

Roasted cauliflower with sesame yoghurt

Ingredients for 4 persons

2 big cauliflower

100 ml rapeseed oil, cold pressed

Sea salt, fine

sesame yogurt

300 g of Greek yogurt

75 g Tahini (sesame paste)

1 organic lemon, attrition

3 tablespoons of dukkah (Arabic spice mixture of herbs, nuts and spices)

Herbs and shallot chili vinaigrette

30 g of smooth parsley, finely chopped

50 g of fresh coriander, finely chopped

1 shallot, finely diced

1 medium hot chili, finely chopped (for example peperoncino)

100 ml extra virgin olive oil ‘

1-2 organic limes, juice and abrasion


1 Roast cauliflower

Preheat the oven to 220 ° C.

Remove cauliflower heads from the leaves, blanch head in a saucepan with salted water for 10 minutes, then drain.

Rub with 1 teaspoon of sea salt and rapeseed oil, roast in the oven for about 10-15 minutes.

2 Mix sesame yoghurt

In the meantime, mix yoghurt with Tahini well until everything is evenly mixed.

Season with lemon and a little sea salt.

3 Stir herb vinaigrette

Mix all ingredients well and season with black pepper from the mill and sea salt.

4 cause

Distribute sesame yoghurt on a plate, place a halved cauliflower head on each, and cover with vinaigrette.

Vanilla rice pudding with winter fruits

 ingredients for 4 persons


200 ml of whole milk

300 ml double cream

50 g cane sugar

1 vanilla stick, seeds scraped out

100 g Arborio rice

100 ml cream

Spiced winter fruits

60 g butter

120 g cane sugar

1 Golden Delicious apple, gutted and garded

1 solid pear (for example Emperor Alexander), gutted and grafted

1 vanilla bar, sliced lengthwise

1 cinnamon stick, 4 cm long

2 star anise

2 plums, pitted and quartered

12 blackberries or blueberries


Cook rice pudding

Preheat oven to 170 ° C or 150 ° C (circulating air)

Mix milk, double cream and sugar in a pot (ideally in one that is also allowed in the oven).

Add the scraped vanilla bar and the seeds and let it simmer gently.

Add rice and stir. Cover with a buttered piece of baking paper and close well with the pot lid.

Put in the oven for 50-60 minutes, stirring now and then, the rice can cook evenly.

Preparing fruit compote

In the meantime, froth the butter in a pot with heavy soil.

Fry the apple and pear wedges in a golden brown.

Add sugar, increase heat until the sugar is melted and slightly caramelized.

Add vanilla, cinnamon and star anise and add 150 ml of water.

Bring everything to boil, add plum quarters and poach soft.

Remove the pot from the fire, allow to cool slightly, then carefully mix the berries and let cool completely covered.

Let rice pudding cool for about 10 minutes.

Lightly beat the cream at this time and put it under. Serve with a little fruit compote

Is there a dessert or a dish that suits the beautiful term ‘Comfort Food’ more than the rice pudding so beloved by all of us? For me it is pure culinary childhood memory. Rice pudding can be seasoned in a variety of ways, but as long as it has enough vanilla in it, I do not care how it comes along. A fruit compote is best put together according to the seasonal offer. A spicy winter compote for rice pudding I like as well as the taste of fresh wild strawberries in the summer. This version is so easy to prepare that guaranteed nothing can go wrong. “