The Sybarite’s
Kitchenat home

Ingredients

• Quail eggs — 8
• Mayonnaise — 2 tbsp
• Worcestershire sauce — ½ tsp
• Dijon mustard — ½ tsp
• Smoked paprika
• Salt

Method

1. Boil the quail eggs until both whites and yolks are firm; use 3 minutes as a guide. Peel the eggs.
2. Mix the sauce ingredients.
3. Spoon the sauce onto the halved eggs and sprinkle with smoked paprika.

Ingredients

• Baguette — 6 slices
• Cherry tomatoes — 200 g
• Anchovies — 6 fillets
• Olive oil
• Garlic — 1 clove
• Balsamic vinegar — 1 tsp

Method

1. Roast the cherry tomatoes at 90 °C for about 60 minutes.
2. Toast the baguette slices and rub them with garlic.
3. Top with the confit tomatoes and anchovies, then add the balsamic vinegar.

Ingredients

• Roasted beetroot — 2
• Goat's cheese — 60 g
• Pistachios — 20 g
• Olive oil
• Lemon
• Salt

Method

1. Thinly slice the roasted beetroot.
2. Mix the olive oil with lemon.
3. Arrange the beetroot and add the cheese, pistachios and dressing.

Ingredients

• Potatoes — 2
• Herring fillets — 120 g
• Red onion
• Dill
• Mayonnaise — 1 tbsp

Method

1. Slice the potatoes into rounds and fry until crisp.
2. Top the potatoes with the herring, red onion and dill.
3. Add the mayonnaise.

Ingredients

• Lightly salted salmon — 120 g
• Cream cheese — 80 g
• Dill
• Lemon
• Pepper

Method

1. Mash the lightly salted salmon with the cream cheese.
2. Add lemon and dill.
3. Season with pepper.

Ingredients

• Quail eggs — 10
• Cream, 30% fat — 30 ml
• Butter — 15 g
• Dill, chives
• Salt

Method

1. Whisk the quail eggs with the cream.
2. Melt the butter, pour in the egg mixture and cook until the centre of the omelette reaches 71 °C.
3. Add the dill and chives, then season with salt.

Ingredients

• Rolled oats — 200 g
• Nuts — 80 g
• Honey — 2 tbsp
• Yoghurt — 200 g
• Berries

Method

1. Mix the oats, nuts and honey. Toast in the oven at 150 °C for about 12 minutes.
2. Serve with yoghurt and berries.

Ingredients

• Toast — 2 slices
• Lightly salted salmon — 80 g
• Mayonnaise — 1.5 tbsp
• Lemon zest
• Dill

Method

1. Mix the mayonnaise with the lemon zest.
2. Toast the bread and top with the salmon.
3. Add the lemon mayonnaise and garnish with dill.

Ingredients

• Eggs — 4
• Tomatoes — 400 g
• Garlic, paprika
• Olive oil
• Salt

Method

1. Fry the garlic with the paprika.
2. Add the tomatoes and reduce.
3. Crack the eggs into the tomato base and cook until both whites and yolks are firm.

Ingredients

• Rolled oats — 60 g
• Coconut milk — 250 ml
• Salt
• Honey

Method

1. Cook the oats in the coconut milk until creamy.
2. Serve with honey and salt.

Ingredients

• Chicken stock — 700 ml
• Soy sauce — 2 tbsp
• Ginger, garlic
• Ramen noodles — 2 portions
• Eggs — 2

Method

1. Heat the chicken stock with the soy sauce, ginger and garlic.
2. Cook the noodles according to the packet instructions. Boil the eggs until both whites and yolks are firm; use 6 minutes as a guide.
3. Divide the noodles and eggs between bowls and add the stock.

Ingredients

• Pumpkin — 500 g
• Orange — ½
• Cream — 100 ml
• Cooking fat — 15 g
• Salt

Method

1. Roast the pumpkin until tender.
2. Blend it with the orange juice and cream.
3. Add the fat and salt, then heat the soup through.

Ingredients

• Salmon — 2 steaks
• Lemon
• Dill
• Salt

Method

1. Season the salmon steaks with salt.
2. Steam the fish, using 7–9 minutes as a guide. Check with a food thermometer: the centre of the fish must reach at least 63 °C.
3. Add lemon and dill to serve.

Ingredients

• Pasta — 200 g
• Button mushrooms — 250 g
• Cream — 150 ml
• Parmesan — 40 g
• Garlic
• Salt, pepper

Method

1. Cook the pasta according to the packet instructions.
2. Fry the mushrooms with the garlic.
3. Add the cream and reduce the sauce.
4. Combine the sauce with the cooked pasta and Parmesan, then season with salt and pepper.

Ingredients

• Cod — 2 pieces
• Bread — 2 slices
• Cooking fat
• Lemon
• Salt

Method

1. Mix the breadcrumbs with the fat.
2. Cover the cod with the crumbs and bake at 200 °C. Use 12–14 minutes as a guide; check with a food thermometer that the centre of the fish has reached at least 63 °C.

Ingredients

• Arborio rice — 200 g
• Mushrooms — 250 g
• Stock — 1 l
• Parmesan — 40 g
• Cooking fat
• Onion

Method

1. Gently sauté the onion with the rice.
2. Gradually add the stock, stirring the rice, until cooked.
3. Fry the mushrooms separately and add to the risotto.
4. Stir in the Parmesan and fat.

Ingredients

• Cream, 33% fat — 400 ml
• Sugar — 60 g
• Gelatine — 8 g
• Vanilla

Method

1. Prepare the gelatine according to the packet instructions.
2. Heat the cream with the sugar and vanilla, then dissolve the prepared gelatine in the mixture.
3. Pour into moulds and chill until set.

Ingredients

• Chocolate, 70% cocoa — 150 g
• Water — 120 ml
• Salt — a pinch

Method

1. Melt the chocolate in the water.
2. Whisk the mixture over an ice bath.
3. Add a pinch of salt.

Ingredients

• Peaches — 2
• Sugar — 60 g
• Water — 120 ml
• Thyme

Method

1. Make a syrup with the water, sugar and thyme.
2. Heat the peaches in the syrup for 2–3 minutes.

Ingredients

• Berries — 300 g
• Sugar — 2 tbsp
• Flour — 80 g
• Cooking fat — 60 g
• Rolled oats — 40 g

Method

1. Put the berries and sugar in a baking dish.
2. Rub the flour with the fat and oats to form crumbs, then spread over the berries.
3. Bake at 180 °C for 25 minutes.

Ingredients

• Egg whites — 3
• Sugar — 150 g
• Cream, 33% fat — 200 ml

Method

1. Whisk the egg whites, gradually adding the sugar.
2. Shape the meringues and dry them in the oven at 90 °C for 90 minutes.
3. Whip the cream and assemble the dessert.

Ingredients

• Pasteurised egg — 1
• Prepared mustard — 1 tsp
• Dijon mustard — ½ tsp
• Oil — 180 ml
• Lemon juice — 1 tsp
• Salt

Method

1. Put the pasteurised egg, prepared mustard, Dijon mustard, salt and lemon juice in a blender.
2. With the blender running, add the oil in a thin stream until the sauce is smooth.

Ingredients

• Salt — 50 g
• Dried mushroom powder — 1 tbsp
• Ground dried tomatoes — 1 tbsp

Method

1. Mix the ingredients thoroughly.
2. Transfer the mixture to a jar.

Ingredients

• Dijon mustard — 2 tbsp
• Honey — 1 tbsp
• Apple cider vinegar — 1 tsp

Method

1. Mix the Dijon mustard, honey and apple cider vinegar until smooth.

Ingredients

• Butter — 100 g
• Dill, parsley
• Citrus zest
• Salt

Method

1. Mix the softened butter with the herbs, zest and salt.
2. Shape into a log and chill.

Ingredients

• Pasteurised egg — 1
• Garlic — 1 clove
• Oil — 180 ml
• Lemon juice
• Salt

Method

1. Put the pasteurised egg and garlic in a blender.
2. With the blender running, add the oil in a thin stream until the sauce is smooth.
3. Adjust the flavour with lemon juice and salt.

Ingredients

• Basil — 50 g
• Nuts — 40 g
• Parmesan — 40 g
• Oil — 80 ml
• Garlic
• Salt

Method

1. Blend the ingredients until creamy.
2. Adjust the consistency with oil and the flavour with salt.

Ingredients

• Ribeye — ~300 g
• Cooking fat — 30 g
• Soy sauce — 1 tsp
• Pepper, salt

Method

1. Sear the whole steak and check with a food thermometer that its centre has reached at least 63 °C.
2. Remove the steak from the heat and leave to rest for 3 minutes.
3. Mix the fat with the soy sauce and spoon over the steak.

Ingredients

• Spaghetti — 220 g
• Guanciale/bacon — 100 g
• Pasteurised egg yolks — 3
• Pecorino — 40 g
• Pepper

Method

1. Cook the spaghetti according to the packet instructions.
2. Fry the guanciale or bacon.
3. Mix the pasteurised yolks with the pecorino and pepper.
4. Combine the cooked spaghetti with the guanciale or bacon. Remove from the heat, add the yolk mixture and stir.

Ingredients

• Beef — 600 g
• Red wine — 300 ml
• Onion, carrot
• Garlic
• Bay leaves

Method

1. Brown the meat and vegetables.
2. Pour in the red wine and cook gently for 2–3 hours.

Ingredients

• Salmon — 2 steaks
• Soy sauce — 3 tbsp
• Honey — 1 tbsp
• Ginger

Method

1. Mix the soy sauce, honey and ginger. Marinate the salmon for 20 minutes.
2. Fry or bake the salmon. Check doneness with a food thermometer: the centre of the fish must reach at least 63 °C. A glossy glaze alone is not a measure of doneness.

Ingredients

• Salmon — 150 g
• Mixed salad leaves — 80 g
• Cucumber, radishes
• Dijon mustard — 1 tsp
• Mayonnaise — 1 tbsp
• Lemon

Method

1. Fry the salmon until its internal temperature reaches at least 63 °C, checking with a food thermometer.
2. Mix the Dijon mustard, mayonnaise and lemon to make the sauce; assemble the salad.

Ingredients

• Button mushrooms — 200 g
• Romaine lettuce
• Eggs — 2
• Garlic
• Olive oil

Method

1. Fry the mushrooms with the garlic in olive oil.
2. Combine the mushrooms with the romaine lettuce.
3. Poach the eggs: gently slide them into hot water and cook until both whites and yolks are firm.
4. Place the eggs on the salad.

Ingredients

• Bulgur — 120 g
• Parsley, mint
• Lemon
• Oil

Method

1. Prepare the bulgur according to the packet instructions.
2. Mix with the parsley, mint, lemon and oil.

Ingredients

• Tinned tuna — 150 g
• Potatoes
• Green beans
• Eggs — 2
• Olives
• Anchovies

Method

1. Boil the vegetables. Boil the eggs until both whites and yolks are firm.
2. Combine with the tuna, olives and anchovies.

Ingredients

• Beetroot — 2
• Feta — 80 g
• Nuts — 30 g
• Balsamic vinegar
• Oil

Method

1. Roast the beetroot until tender.
2. Assemble the salad with the beetroot, cheese and nuts.
3. Dress with the oil and balsamic vinegar.

Ingredients

• Mozzarella — 150 g
• Tomatoes — 200 g
• Strawberries — 120 g
• Basil
• Oil
• Salt

Method

1. Slice the ingredients and arrange the dish.
2. Add the oil and salt.

Ingredients

• Milk oolong tea — 6–7 g
• Water at 90–92 °C — 150–200 ml

Method

1. Brew the tea in successive infusions of 15–25 seconds.
2. Serve in fine porcelain.

Ingredients

• Coffee — 18 g
• Water — 300 ml
• Salt — a pinch

Method

1. Add a pinch of salt to the ground coffee.
2. Pour 300 ml water through the coffee over about 3 minutes.

Ingredients

• Black tea — 8 g
• Condensed milk — 30 g
• Water — 200 ml

Method

1. Brew strong black tea.
2. Mix with the condensed milk.

Ingredients

• Espresso — 40 ml
• Tonic water — 120 ml
• Ice
• Citrus zest

Method

1. Fill a glass with ice and pour in the tonic water.
2. Pour the espresso on top.