Camargue Red Rice Salad with Feta Cheese

(Serves 4)

Ingredients

275 ml Camargue red rice
200 g Feta cheese
2 shallots, peeled and finely chopped
50 g fresh rocket leaves, finely shredded
3 spring onions, trimmed and finely chopped, including the green ends
salt and freshly milled black pepper

For the dressing:

1 small clove garlic, crushed
1 level teaspoon grain mustard
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper

You will also need a 10 inch (25.5 cm) frying pan with a lid.'

Method

First put the rice in the frying pan with a level teaspoon of salt, then pour in 1 pint 570 ml boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. After that, don't remove the lid, just turn the heat off and leave it for another 15 minutes to finish off.

Meanwhile, make the dressing by crushing the garlic and half a level teaspoon of salt in a pestle and mortar, then, when it becomes a purée, add the mustard and work that in, followed by the vinegar and some freshly milled black pepper. Now add the oil and, using a small whisk, whisk everything thoroughly to combine it. Then transfer the warm rice to a serving dish, pour the dressing over and mix thoroughly. Taste to check the seasoning and leave aside until cold. Then add the shallots, the rocket and the spring onions. Finally, just before serving, crumble the Feta cheese all over.

Fattoush

Ingredients

Toasted/grilled pita bred
Olive oil, for brushing
10 leaves romaine lettuce, coarsely shredded
50g rocket
4 tomatoes, diced / cherry tomatoes
6 small radishes, thinly sliced
4 salad onions, finely sliced
½ small red/green pepper, diced
¼ cucumber, diced
20g chopped mint
20g chopped flat leaf parsley
2 tbsp sumac (optional, see above)
Onion (optional)
Avocado (optional)
Feta cheese (optional)
Salt and freshly ground black pepper

Dressing:
5 tbsp lemon juice
5 tbsp extra virgin olive oil

Method

1. Preheat the grill to medium. Lightly brush the bread pieces with olive oil and place on a large baking sheet (you'll need to do this in batches). Toast under the grill until lightly browned and crisp. Set aside to cool, then break into jagged shards.

2. Place all the other salad ingredients into a large bowl and season well. Mix the lemon juice and oil for the dressing together, season, and add to the salad. Toss well to distribute the dressing. Cover the salad with the broken bread pieces. Taste and add more lemon juice and/or oil as necessary. Serve at once.

Mascarponetäyte juustokakkuun

100 g mascarponea
0,5 dl kuohukermaa pehmeäksi vaahdotettuna
40 g tomusokeria
Vaniljatanko/-sokeri
1 liivatelehti (liota kylmässä ja sekoita 1 rkl sitruunanmehua tms.)

Sekoita kaikki aineet ja kaada keksipohjan päälle. Anna hyytyä jääkaapissa yön yli tai muutaman tunnin ajan.

Cocktails

Vodka: From a Martini to a Julep

Black cherry martini

2½ shots vodka
1 shot crème de cassis or Chambord

Shake all ingredients with ice and fine strain into chilled glass. Garnish with fresh or maraschino cherry.

Detroit martini

7 fresh mint leaves
3 shots vodka
½ shot sugar syrup
1/8 shot freshly squeezed lime

Shake all ingredients, including mint, with ice and fine strain into chilled glass. Garnish with a mint sprig.

Ballet Russe

2 shots vodka
¾ shot crème de cassis or Chambord
1 shot freshly squeezed lime
¼ shot sugar syrup

Shake all ingredients with ice and fine strain into chilled glass. Garnish with a lime wedge.

Miss martini

7 fresh raspberries
2 shots vodka
½ shot crème de cassis or Chambord
¼ shot double cream
¼ shot milk
1/8 shot sugar syrup

Muddle berries, add other ingredients, shake with ice, garnish with a raspberry.

Ja-mora

1 shot vodka
½ shot crème de cassis or Chambord
½ shot fresh orange
½ shot pressed apple juice
brut champagne

Shake first 4 ingredients with ice and strain into glass. Top with champagne.

Diable rouge

2 shots vodka
2 shots pineapple juice
¼ shot crème de cassis or Chambord

Shake all the ingredients with ice and fine strain into chilled glass. Garnish with berries.

Jungle juice

1 shot vodka
1 shot rum
½ shot Cointreau triple sec
1 shot cranberry juice
1 shot fresh orange juice
1 shot pressed pineapple juice
¾ shot freshly squeezed lime
¼ shot sugar syrup

Shake all ingredients with ice, strain on to crushed ice.

Madroska

2 shots vodka
2½ shots pressed apple juice
1½ shots cranberry juice
1 shot freshly squeezed orange

Shake all ingredients with ice and strain into ice-filled glass. Garnish with an orange slice.

Grapefruit julep

1 tsp runny honey
2 shots vodka
4 fresh mint leaves
½ shot fresh lime juice
½ shot pomegranate syrup
¾ fresh grapefruit juice

Stir honey with vodka in shaker. Add other ingredients, shake with ice. Strain on to crushed ice.


Gin: from an Alaska to the Bronx

Bee's knees

2 shots gin
3 tsp runny honey
¾ shot freshly squeezed
lemon juice

Stir honey with gin in base of shaker. Add lemon juice. Shake with ice and strain into chilled glass. Garnish with orange zest twist.

Boston

1¾ shots gin
1 shot apricot brandy
1 shot freshly squeezed
lemon juice
¼ shot sugar syrup
1/8 shot pomegranate syrup

Shake all ingredients with ice and fine strain into chilled glass. Garnish with an apricot slice.

DNA

1½ shots gin
¾ shot apricot brandy
1 shot freshly squeezed
lemon juice
¼ shot sugar syrup
2 dashes orange bitters

Shake all ingredients with ice and fine strain into chilled glass. Garnish with orange zest twist.

Ace

2 shots gin
½ shot pomegranate syrup
½ shot double cream
½ shot milk
½ shot egg white

Shake all ingredients with ice and fine strain into chilled glass. Garnish with maraschino cherry.

Maiden's blush

2 shots gin
½ shot Cointreau
½ shot pomegranate syrup
¼ shot fresh lemon juice
½ shot chilled mineral water

Shake all ingredients with ice and fine strain into chilled glass. Garnish with lemon peel twist.

Alaska

2 shots gin
1½ shots freshly squeezed lemon juice
½ shot sugar syrup
¼ shot creme de cassis or Chambord

Shake all ingredients with ice and fine strain into chilled glass.

Clover leaf

2 shots gin
¾ shot freshly squeezed
lemon juice
¾ shot pomegranate syrup
½ fresh egg white

Shake all ingredients with ice and fine strain into chilled glass. Float a mint leaf on top.

Bronx

2 shots gin
¼ shot dry vermouth
¼ shot sweet vermouth
1 shot freshly squeezed
orange juice

Shake all ingredients with ice and fine strain into chilled glass. Garnish with a maraschino cherry.

Arnaud martini

1 shot gin
1 shot dry vermouth
1 shot crème de cassis or Chambord

Stir all ingredients with ice and strain into chilled glass. Garnish with a blackberry on rim.
Champagne: 6 cocktails topped up with bubbles

Diamond fizz

2 shots gin
1 shot fresh lemon juice
½ shot sugar syrup
brut champagne

Shake the first three ingredients with ice and strain into a chilled glass. Top with champagne. Garnish with a lemon slice.

Martini royale

1 shots vodka
½ shots crème de cassis or Chambord
top up with brut champagne

Stir vodka and crème de cassis with ice and strain into a chilled martini glass. Top with champagne. Garnish with lemon zest twist.

Grape escape

8 seedless white grapes
5 fresh mint leaves
2 shots cognac
½ shot sugar syrup
top up with brut champagne

Muddle grapes and mint in shaker. Add cognac, sugar, shake with ice, strain into glass. Top with champagne. Garnish with mint.

Southside royale

7 fresh mint leaves
2 shots dry gin
1 shot freshly squeezed lemon
½ shot sugar syrup
champagne

Lightly muddle mint in base of shaker. Shake with ice, fine strain into a chilled glass and top with a splash of champagne.

Hot tub

1½ shots vodka
¼ shots crème de cassis or Chambord
1 shot pineapple juice
brut champagne

Shake first 3 ingredients with ice and fine strain into chilled glass. Top with champagne and serve with pineapple wedge.

Mexican 55

1½ shots agave tequila
1 shot freshly squeezed lemon
½ shot sugar syrup
2 dashes Angostura bitters
brut champagne

Shake first four ingredients with ice and strain into ice-filled glass. Top with champagne. Serve with a lime wedge.


Whiskey: from a special to a sour

Maple leaf

2 shots bourbon whiskey
½ shot freshly squeezed lemon
¼ shot maple syrup

Shake all ingredients with ice and strain into ice-filled glass. Garnish with lemon zest twist.

Flying Scotsman

2 shots Scotch whisky
2 shots sweet vermouth
¼ shot sugar syrup
3 dashes Angostura bitters

Stir all ingredients with ice and strain into ice-filled glass.

Port light

2 tsp runny honey
2 shots bourbon whiskey
1 fresh passionfruit
1 shot freshly squeezed lemon
½ shot pomegranate syrup
½ fresh egg white

Stir honey and bourbon in shaker; add fruit, other ingredients, shake. Top with passion fruit.

Blinker

2 shots bourbon whiskey
1 shot freshly squeezed grapefruit
¼ shot pomegranate juice

Shake all ingredients with ice and fine strain into chilled glass. Garnish with a lemon twist.

Polly's special

1¾ shots whisky
1 shot freshly squeezed grapefruit
1 shot Grand Marnier
¼ shot sugar syrup
Shake all ingredients with ice and fine strain into chilled glass. Garnish with grapefruit wedge.

Cappercaille

2 tsp runny honey
2 shots whisky
½ shot Cointreau triple sec
½ shot apricot brandy
1 shot pressed pineapple juice
½ shot freshly lemon juice

Stir honey with whisky. Add other ingredients. Shake with ice, strain. Garnish with pineapple.

Celtic Margarita

2 shots whisky
1 shot Cointreau triple sec
1 shot freshly squeezed lemon

Shake all ingredients with ice and fine strain into chilled glass. Serve with a salt rim and lemon wedge.

Colonel Collins

2 shots bourbon whiskey
1 shot freshly squeezed lemon
½ shot sugar syrup
soda water

Shake first 3 ingredients with ice and strain into ice-filled glass. Top with soda. Serve with straws. Garnish with orange slice and cherry on a stick.

Fruit sour

1 shot bourbon whiskey
1 shot Cointreau triple sec
1 shot freshly squeezed lemon
½ fresh egg white

Shake all ingredients with ice and strain into ice-filled glass. Serve with lemon zest twist.
Brandy: Make mine a French Mule

French mule

2 shots cognac
1 shot freshly squeezed lime
1 shot sugar syrup
3 dashes Angostura bitters
top up with ginger beer

Shake first four ingredients with ice and strain into ice-filled glasses. Top with ginger beer and serve with mint sprig.

Brandy cocktail

5 fresh mint leaves
2 shots cognac
¼ shot Grand Marnier
¼ shot sugar syrup
1 dash Angostura bitters

Shake all ingredients with ice and strain into chilled glass.

Delmonico

1¼ VSOP cognac
1½ shots sweet vermouth
1¼ shots dry vermouth
3 dashes Angostura bitters

Stir all ingredients with ice and strain into chilled glass. Serve with an orange zest twist.

Fancy brandy

2 shots VSOP cognac
¼ shot Cointreau triple sec
1/8 shot sugar syrup
1 dash Angostura bitters
½ shot chilled mineral water

Shake all ingredients with ice and fine strain into chilled glass. Serve with lemon peel twist.

Lutkins special martini

1½ shots dry gin
1 shot dry vermouth
½ shot apricot brandy
¾ shot fresh orange

Shake all ingredients with ice and fine strain into chilled glass. Garnish with orange zest twist.

Alabazam

2 shot cognac
1 shot Grand Marnier liqueur
1 shot fresh lemon juice
½ shot sugar syrup
1 dash orange bitters
soda water

Shake everything with ice and strain into ice-filled glass. Top with soda, garnish with lemon slice.


Rum: from Mint Daiquiri to a Bacardi special

Mint daiquiri

2 tsp runny honey
2 shots rum
3 torn mint leaves
½ shot freshly squeezed lime
½ shot chilled mineral water

Shake all ingredients with ice and fine strain into chilled glasses. Garnish with mint leaf.

President

2 shots white rum
1 shot fresh orange juice
¼ shot freshly squeezed lemon juice
¼ pomegranate syrup
½ shot chilled mineral water

Shake all ingredients with ice and fine strain into chilled glasses. Garnish with orange zest.

Cuban special

1½ shot rum
¾ Cointreau triple sec
2 shots pineapple juice
¼ shot freshly squeezed lime

Shake all ingredients with ice and fine strain into ice-filled glass. Garnish with orange zest twist.

Larchmont

1½ shots rum
½ shot Grand Marnier
½ shot freshly squeezed lime
¼ shot sugar syrup
½ shot chilled mineral water

Shake all ingredients with ice and fine strain into chilled glasses.

Naranja daiquiri

1¾ shots rum
¾ shot Grand Marnier
1 shot freshly squeezed orange
½ shot freshly squeezed lime
1/8 shot sugar syrup

Shake all ingredients with ice and fine strain into chilled glasses. Garnish with orange slice.

Adios amigos

1 shot rum
½ shot dry vermouth
½ shot cognac
½ shot dry gin
¼ shot freshly squeezed lime
¼ shot sugar syrup
½ shot chilled mineral water

Shake everything with ice and strain into chilled glases.

Bacardi special

1½ shot Bacardi rum
¾ shot dry gin
½ shot freshly squeezed lime
¼ shot pomegranate syrup
1/8 shot sugar syrup (as above)
½ shot chilled mineral water

Shake all ingredients with ice and fine strain into chilled glass. Garnish with a maraschino cherry.

Embassy cocktail

1 shot cognac
1 shot rum
1 shot Cointreau triple sec
¾ lime juice
1 dash Angostura bitters

Shake all ingredients with ice and fine strain into chilled glasses. Garnish with orange zest twist.

Fair & warmer

2 shots rum
1 shot sweet vermouth
½ shot Cointreau triple sec

Shake all ingredients with ice and fine strain into chilled glass. Garnish with orange zest twist.

Spaghetti Bolognese

(serves 4)

Ingredients

1 tbsp olive oil or sun-dried tomato oil from the jar
3 rashers of smoked streaky bacon, chopped
1 large onions, chopped
2 garlic cloves, crushed
500 g lean minced beef
1 large glasses of red wine
400g can chopped tomatoes
(150g jar antipasti marinated mushrooms, drained or carrot and celery finely chopped)
1 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
6 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
400 dried spaghetti
lots of freshly grated parmesan cheese, to serve

Method

1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Valkosuklaa-vadelma-semifreddo

200 g valkosuklaata
4 kananmunaa
0,5 dl sokeria
2 dl kuohukermaa
2 dl vaniljajogurttia
200 g (1 pss) pakastevadelmia
1 dl rouhittuja hasselpähkinöitä

Koristeluun:

0,5 dl hasselpähkinärouhetta
muutama vadelma

1. Sulata suklaa vesihauteessa tai mikroaaltouunissa.

2. Erottele kananmunien keltuaiset ja valkuaiset toisistaan. Vatkaa keltuaiset ja puolet sokerista vaaleaksi vaahdoksi sekä erikseen valkuaiset ja loppu sokeri kovaksi vaahdoksi.

3. Vaahdota myös kerma ja sekoita se jogurtin joukkoon. Yhdistä keltuais-sokerivaahto ja kerma-jogurttivaahto. Kääntele seokseen valkuaisvaahto.

4. Lisää joukkoon jäähtynyt sulatettu suklaa. Sekoita massaan vielä vadelmat ja hasselpähkinät. Kaada seos kauniiseen vuokaan ja anna jähmettyä pakasteessa 3-4 tuntia tai yön yli.

5. Ota jälkiruoka huoneenlämpöön noin puolituntia ennen tarjoilua. Koristele pinta hasselpähkinärouheella ja vadelmilla.

Mausteisia broileripullia kookosliemessä

400 g broilerijauhelihaa
3 rkl korppujauhoja
1 dl kookoskermaa
1 kananmuna
3 rkl kevätsipulisilppua
Tuoretta korianteria
Thai chilikastiketta/tuoretta chiliä
1-2 tl suolaa/kalakastiketta
Limenmehua
maustepippuria

Liemi:

2 rkl ruokaöljyä
1 punainen tuore chilipalko
1 sitruunaruoho
pala inkivääriä
4 dl kookosmaitoa
4 dl vettä
2-3 rkl kalakastiketta
(suolaa)

Lisäksi:

riisiä tai nuudeleita

1. Sekoita broilerijauhelihan joukkoon kaikki broilerpullataikinan ainekset.

2. Anna seoksen turvota n. 15 minuuttia.

3. Hienonna sillä välin chilipalko ja kuumenna öljy wokissa tai korkeareunaisessa paistinpannussa. Kuullota chili öljyssä pehmeäksi. Lisää raastettu tai hienonnettu inkivääri ja sitruunaruoho.

4. Kaada pannuun myös kookosmaito ja vesi. Kiehauta ja mausta kalakastikkeella ja tarvittaessa vielä suolalla.

5. Pyörittele broilerpullataikinasta pieniä pullia ja nosta ne kypsymään kuumaan liemeen. Hauduta pullat kypsiksi liemessä ja tarjoile riisin tai nuudeleiden kera.

Oliivi-linssisalaatti

3 dl ruskeita tai vihreitä linssejä
2 punasipulia
10 mustaa kalamata-oliivia
250 g halloumi-juustoa

Kastike:

2 valkosipulinkynttä
2 sitruunan mehu
nippu tuoretta persiljaa
3 rkl juoksevaa hunajaa
1/2 dl oliiviöljyä
4 rkl valkoista balsamicoa
sormisuolaa
mustapippurirouhetta

Keitä linssit ohjeen mukaan. Huuhtele ja jäähdytä. Silppua punasipuli hienoksi. Sekoita sipulit linssien joukkoon. Valmista kastike: hienonna valkosipulinkynnet, purista sitruunoista mehu ja hienonna persilja. Sekoita kaikki kastikkeen ainekset yhteen ja kaada linssien joukkoon. Anna maustua puolisen tuntia jääkaapissa ennen tarjoilua. Leikkaa halloumijuusto siivuiksi ja paista kuumalla pannulla kauniin väriseksi. Tarjoile lämpimänä linssisalaatin kanssa.

Winter minestrone

(Serves 4)

Ingredients

60ml Olive oil
1 carrot, finely chopped
1 onion, finely chopped
2 celery sticks Celery, finely chopped
2 garlic cloves, chopped
50 ml White wine
2 Potatoes, diced
500ml stock
15g tomato, puree
1 bay leaf
1 thyme sprig
1 handful Parsley, chopped
75g canned haricot beans, drained
1 pinch salt and fresh ground black pepper
6 Tomatoes, chopped
50g spaghetti, broken
1 tbsp pesto

1. Heat the olive oil in a large saucepan.

2. Add in the onion, garlic, celery, and carrot and fry for two minutes, stirring often. Stir in the diced potato. Add the stock and wine and bring to the boil.

3. Add in the tomato puree, bay leaf, thyme, parsley and haricot beans. Season with salt and freshly ground pepper.

4. Bring to the boil, reduce the heat and simmer for 45 minutes.

5. Add the tomatoes and spaghetti. Cook until the spaghetti is tender, around 10 minutes. Lastly add the pesto.