Monthly Archives: January 2017

Grilled Tuna steak and Romaine Lettuce 2

Grilled Tuna steak and Romaine Lettuce 2

Most. Amazing. Meal! This was an awesome dish, and very simple indeed! It is great for the summer to make it on the grill, but it can also be made on the stove on a grill pan. For one person, I used:

200 g tuna steak from the fish market (Fresh is better, but also more expensive)
1/2 head of romaine lettuce
Parmigiano-Reggiano, freshly grated
olive oil
balsamic vinegar
fresh rosemary

To start off, rub the tuna in some olive oil and fresh rosemary.
The lettuce is split in half, oiled on the cut side, and grilled on the cut side for about 1 minute. Right after it is taken off, grate the cheese over the lettuce and sprinkle lightly with a bit of balsamic vinegar. On a separate pan, fry up some bacon til crispy, take off and let excess grease drip off. In the bacon fat, fry some garlic LIGHTLY, and then add balsamic vinegar for it to cool and mix together. Pour over the lettuce. I chopped up some some fresh fennel, and had on the side to eat with the salad, just dressed with olive oil and balsamic vinegar.
Grill take the oiled tuna, place it on hot grill for about 1 minute. after that, flip it and give it another minute. I like mine just grilled on the outside, and still raw in the middle. when finished, take off grill, place on plate and serve.

optional: something that will go really great with the tune, is a tomato-horseradish-soy-chilly dressing. It is a little wasabi like and really makes this thing seem like some sashimi.

I would like to thank Chef John from for the great ideas and recipes that have been combined in to this little meal!

Posted by Andreas V Willems on 2012-03-30 20:21:59


Red Pepper Glazed Salmon

Red Pepper Glazed Salmon

Red pepper jelly is the star of this dead easy glaze for a crispy, tender salmon fillet. This is actually more of a technique then a recipe as it will work with a variety of different jams, jellies, meats and proteins. Feel free to take this recipe and think about ways you can improve on it. Adding a spoonful of Dijon, a few sprigs of your favorite herb, a splash of your favourite vinegar or a drizzle of lemon, lime or orange juice. Experiment, improve, make it your own and have fun.…

Posted by Food Figure on 2012-03-05 00:28:08

Tagged: , food , recipes , healthy , photography

Cardamom Crème Brûlée with Candied Blood Oranges

Cardamom Crème Brûlée with Candied Blood Oranges

Posted by Yack_Attack on 2015-02-07 08:40:14

Tagged: , vegan , vegetarian , food , dessert , easy , recipe , holiday , valentines , day , Cardamom , Crème , Brûlée , Candied , Blood , Orange , blog , veganyackattack , photographer , stylist , foodporn , nikon , nikond600 , how-to , tutorial , gluten-free , soy-free , dairy-free , egg-free

japanese cotton cheesecake (very light version if you replace sugar can be used as dukan recipe as well)

japanese cotton cheesecake (very light version if you replace sugar can be used as dukan recipe as well)

one of a kind fluffiness for this cake very popular in japan and asia. This cake is an experience per se. the lightness is something amazing and is suitable for who is concern about calories. if you replace sugar with a low calories substitute this cake can be eaten guilt-free!

(7" pan or 20 cm covered with parchment paper on the bottom and along the circle)
170C pre-heated oven with a pan filled with hot water for the baine mairie
baking time: about 70-75 minutes (check with a skewer, some crumbs should stay attached)

250 g 0% no fat cheese (in german is known as quark, in spanish queso de untar, in italian formaggio da spalmare, in french fromage frais)
50 ml 0% milk
30 g corn flour (maizena)
50 g sugar
30 g sugar for egg whites
3 eggs separated
1 teaspoon baking powder
1 teaspoon vanilla essence or half vanilla bean
juice from 1/2 lemon
1 pinch of salt for the egg whites

In a bowl put all ingredients except the egg whites, salt and 30 g sugar.
combine all the ingredients together mixing them with a whisk until all the ingredients in the bowl are smooth, well combined and no lumps are to be seen.
whip the egg whites in grease free bowl until foamy and add the pinch of salt. add some sugar and do so in extra two goes.
once egg whites reach soft peaks consistency add egg whites to yolk mixture in three batches being careful not to deflate the whipped egg whites. bang the pan on the work counter in a way all big air bubbles are coming to the surface and pour the mixture slowly from a height. stir a wooden skewer to eliminate the last bubbles and pour batter in the pan and place on the bottom low level of your oven on the baine mairie pan.

for the strawberry sauce
6/7 strawberries cut in slices
2 tablespoons sugar
3 g sheet gelatine
1 tablespoon lemon

place gelatine in cold water
combine the other ingredients until they start to boil. squeeze gelatine from its water bad and add to the strawberry sauce.

Once the cake is cold add the strawberry sauce on top of the cake or serve separated in small individual bowls.

Posted by maevasarahoney on 2015-04-15 21:07:37

Tagged: , soft , cotton , cheesecake , dolce , soffice , cottone , japanese , giapponese , japones , pastel , ligero , dukan , apto , baine , mairie , strawberry , fragole , salsa , erdbeersauce , quark , no , fat , low , calories , kaloriearm , guilt-free-cake , dieta , light , diet , fluffy , smooth-as-silk , queso , untar , fromage , frais , fraises , gâteau , japonais