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Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine! I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through. Cut Finely is the Secret It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out…

Duck Prosciutto Appetizer with dates and aged cheddar to serve your guests a sweet and salty bite for the holiday season. The holiday season is coming, we’ll soon receive guests at home and/or vice versa. Here is a great idea to make your guests happy as a clam. A lovely plate of duck prosciutto appetizer rolled up around a dated piece and aged cheddar to open up those guests’ stomachs. Those little bites will go away in no time, guaranteed, so make sure to prepare enough of those little nibbles. This recipe is based on an appetizer my mom did last year, which was simply the duck prosciutto and the sharp cheddar with a drizzle of maple syrup. Back then, I really enjoyed it, it was delicious as it was but missing a little “je ne sais quoi”. I also experience the date and bacon mini rolls bites at an English friend’s place…

A traditional Camembert-based cheese spread Bavarians served with fresh Brezeln (Pretzel) called Obatzda. This german cheese spread is the perfect sidekick to a lovely Oktoberfest party! Prost! Obatzda is this creamy orange cheese spread they eat with fresh Brezel (pretzel) in every Bavarian Biergartens. The dip is mainly done with camembert cheese with a touch of butter, “quark” or cottage cheese. The orange colour is due to sweet paprika powder. You can have your Obatzda “Bavarian style” which is with a few extra caraway seeds and a touch of beer in it. I’ve seen so many variations of this spread; from horseradish, garlic, chives, and cloves to Romadur cheese. My own personal favourite and the one in this recipe is the traditional Obatzda with Quark (fresh cheese) and caraway seeds. If you live in a part of the world where the ingredient ‘Quark’ isn’t a “thing” you can substitute it…

A simple shrimp tartare with a layer of avocado, lime marinated raw shrimps topped with lovely strawberry pieces. You’ll impress your guests with this one, and no cooking involved! Shrimp tartar is quite simple to make and taste simply divine, without saying it’s looks irresistible. The base of the dish is similar to a shrimp ceviche, simply needing to marinate the fresh shrimps in lime juice for a couple of hours. The bigger the size of the shrimp the longer you’ll need to marinate it. By definition, tartare means finely cut and served raw. Most of the time, beef or fish is used but today, will do a shrimp tartare for a change! I believe strawberries and avocados are a match made in heaven. First, their colors are the perfect contrast and appetising and the creamy smooth avocado and the acidic and firm strawberry pair beautifully. Variations You can use this as a…

Another recipe with the magical Turmeric! This weekend it was the “Fira de la Tierra” a Earth Fair that brings many artisans from around Barcelona, to the Arc-de-Triomf place. There are kiosks of all kinds from clothing, beauty products to food products. But mainly, I would say… half the fair is food products. There are lots of organic veggies kiosks, artisanal cheeses, sausages of all kind and big wood ovens baking fresh bread here and there! It’s my favorite fair in the world! I stopped by the “pera” organic vegetables kiosk and couldn’t stop myself from buying… They had those precious small avocados that are so… divinely onctuous. Anyways… all that to say… I got myself some great fresh organic Turmeric, and since it’s a magical ingredient, well I try to experiment, a few different ways with it. This soup is magically smooth as it is delicious! Got an Indian flair to it, without being overly charged…

This is a summer recipe. It is actually based on the original gazpacho recipe, the “ajo blanco” which is an almond, garlic, bread and vinegar cold soup. The tradition one doesn’t contain pineapple but sometimes grapes are used. Gazpacho existed way before tomatoes were imported in Europe from the New World. Spaniards used to do “cold soup” gazpacho with simply almond and vinegar. Since the south of Spain is an almond paradise, when those trees bloom, it’s absolutely beautiful. The Arabs imported them and later cultivated them in Spain. They are obviously quite a few nice recipes with them in Spain. Often they use almond to make a “picada” at the end of cooking, it thickens the sauce and gives it an extra nutty flavour. For example, the “Rabbit with wine & chocolate sauce” contains some in the last stage of the recipe. This soup is great because you make it…

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