I Shall Start with an Entree: 30 Starter Recipes for Your Dinner Party 3454515934, 1548186430

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I Shall Start with an Entree 30 Starter Recipes for Your Dinner Party

BY

April Blomgren

Copyright 2017 April Blomgren - Kindle Edition –

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents Introduction Oysters with Crème Fraiche and Salmon Roe Bloody Mary Otster Shooters Pesto Prawns Grilled Figs Olive Toasts Mushroom and Tofu Miso Fried Haloumi with Lemon and Mint Scallops with Ginger and Shallots Sashimi Oysters Smoked Salmon with Witlof Marinated Goats Cheese Tuna Sashimi Orange Salad Gorgonzola and Marscopone Tart Chargrilled Octopus Spanish Tomato Bread Salad Fried Green Spanish Olives Antipasto Platter Lime and Soy Calamari Skewers Onion Bhajees With Mint Yogurt Parmesan Mussels Crab and Coriander Tarts Dried Figs Wrapped in Prosciutto Garlic Scallop Dumplings Jalapenos Stuffed with Goats Cheese Cheese Fondue with Bread Sticks Smoked Trout Pate Chilled Ginger and Carrot Soup Baked Ricotta

Marinated White Anchovies Author's Afterthoughts About the Author

Introduction

A great cook book full of tasty starters to impress family and friends. This book will inspire you to throw some dinner parties without having to stress about what to cook… Pop some music on, pour a glass of wine, and get creating the entrée of your dinner party.

Oysters with Crème Fraiche and Salmon Roe

Prep Time 15 minutes Makes 48 Get out your fancy oyster platter and rock salt and wow your friends with some fresh oysters to start the party in the right mood… Great with champagne! Ingredients 48 Rock oysters – freshly shucked 1 tub of salmon roe ½ cup of crème fraiche 2 teaspoons of horseradish 1 tablespoon of fresh chives, chopped 1 teaspoon of fresh lemon juice Lemons Rock salt, to serve on

Method 1. Grab a bowl and pop your horseradish, chives, lemon juice, and crème fraiche in and combine well. 2. Put your rock salt on your platter. 3. Arrange oysters nicely and pop some crème fraiche mix on each oyster. Dollop salmon roe on top of crème fraiche. 4. Serve with lemons on the platter for squeezing.

Bloody Mary Otster Shooters

Prep Time 5 minutes 6 Servings This is a fun way to start your night – it could be a welcome cocktail or an entrée – your choice… Enjoy! Ingredients 6 Pacific oysters, removed from shells 1/3 cup of vodka, chilled 1 cup of tomato juice, chilled 1 tablespoon of Worcestershire sauce 3 drops of Tabasco sauce 6 stalks of celery Salt and pepper

Method 1. Grab a large jug and pour in vodka, tomato juice, Worcestershire sauce, and tobasco. 2. Season with salt and pepper. 3. Grab 6 shooter glasses, pop an oyster in each, and then pour your tomato juice mix over. 4. Garnish with celery. Cheers!

Pesto Prawns

Prep Time 15 minutes Makes 24 Tasty little morsels presented so beautifully. Grab a pile of napkins and enjoy this easy entrée… Ingredients 24 prawns, cooked, tails still on 2 or more cloves of garlic, chopped 1 bunch of fresh coriander plus 1 cup of leaves, shredded ¼ cup of cashews, toasted ¾ cup of parmesan cheese, shredded ¼ cup plus 1 tablespoon of olive oil 1 cup of lettuce, shredded 1 tablespoon of fresh lemon juice Method

1. Grab out your food processor and combine garlic, cashews, parmesan, and coriander. Blitz. 2. Add oil, then blitz until smooth. 3. Pop your prawns in a bowl and pour half the pesto over prawns and coat. 4. Grab a second bowl and toss lettuce, olive oil, lemon juice, and coriander. 5. Grab your serving spoons and portion out lettuce, pop a prawn on top, then put a dollop of pesto on each prawn. 6. Serve… with napkins.

Grilled Figs

Prep Time 15 minutes 6 Servings This is a beautiful starter – I like to serve mine with some cheeses. A little bit fancy and delicious too… Ingredients 6 fresh figs 1 packet of gorgonzola cheese, crumbled 1 tablespoon of brown sugar 2 tablespoons of balsamic vinegar 2 cups of watercress ¼ cup of olive oil Method 1. Preheat oven to 390F.

2. Grab a sharp knife. Hold your figs at the base and cut a cross section in the top. 3. Pop some cheese in the opened part of the fig. Put in an ovenproof dish. 4. Grab a bowl and pour in olive oil, vinegar and sugar. Mix well. 5. Drizzle over figs. 6. Bake for about 3 minutes. 7. Pop on a plate with watercress underneath. 8. Very fancy!

Olive Toasts

Prep Time 5 minutes 4 Servings A little touch of Italy with this antipasto entrée that will only take you 5 minutes to prepare – we love this! Ingredients 1 ½ cups of Kalamata olives, pitted 4 slices of thick Italian toast 1 ½ tablespoons of olive oil 2 tablespoons of flat leaf parsley Fresh black pepper Method 1. Preheat your grill to a medium heat.

2. Grab your food processor and pop your olives in with parsley and 1 tablespoon of olive oil. Blitz and season. 3. Pop your bread on a baking tray and brush with oil. 4. Toast under the grill till golden. 5. Spread with olive paste, then cook for another minute. 6. Serve warm.

Mushroom and Tofu Miso

Prep Time 15 minutes 4 Servings Add a little touch of Asia with this delicious miso starter! Perfect for any vegetarian guests… nice and warming! Ingredients 1 packet of silken tofu, cubed 2 cups of Swiss brown mushrooms, sliced 2 tablespoons of brown miso paste 4 cups of boiling water 1 teaspoon of vegetable oil 1 teaspoon of sesame oil

½ bunch of choy sum, shredded 1 tablespoon of mirin Method

1. Grab a saucepan and pop both oils in and heat over a medium flame. 2. Cook your mushrooms. 3. Add water and miso paste. 4. Stir well. 5. Pop your choy sum in and then the tofu. 6. When greens wilt, serve up warm.

Fried Haloumi with Lemon and Mint

Prep Time 25 minutes 8 Servings A really easy starter that the kids could make for guests to welcome them, just for fun. We love Haloumi- its salty taste keeps us coming back for more… Ingredients 2 packets of haloumi, sliced crossways ¼ cup of plain flour ½ cup plus 1 tablespoon of olive oil 2 tablespoons of fresh mint, chopped Lemon wedges, to serve Method 1. Pop your flour on a plate.

2. Coat haloumi in flour. 3. Heat up your frying pan over a medium heat. 4. Cook cheese until golden. 5. Pop on a plate and drizzle with lemon, oil, and mint on top. 6. Toothpicks and napkins out!

Scallops with Ginger and Shallots

Prep Time 15 minutes Makes 30 I first saw this in a restaurant and then made it at home for guests. Try and get your seafood fresh from the local fishmonger – tastes so much better. This is delicious! Ingredients 30 scallops, roe removed ¼ cup of sashimi soy sauce ¼ cup of sugar 1 tablespoon of peanut oil ¼ cup of sushi seasoning 1 tablespoon of fresh ginger, grated 3 shallots, sliced thinly Pepper

Method 1. Grab a bowl and pour in soy sauce, ginger, sushi seasoning and sugar. Mix well. 2. Grab another bowl. Pop your scallops in with oil. 3. Preheat your barbecue, then cook scallops over a high flame. 4. Grab out your serving spoons. 5. Pop a scallop on each and drizzle with dressing. 6. So yum! Enjoy…

Sashimi Oysters

Prep Time 10 minutes Makes 18 I can never get enough oysters – they are the perfect start to a dinner party and so delicious! Ingredients 18 freshly shucked oysters 2 tablespoons of pickled ginger 2 teaspoons of wasabi paste ¾ cup of soy sauce Ice to serve Method 1. Grab out your oyster platter. 2. Pop some ice down to serve.

3. Arrange oysters on top nicely. 4. Put a piece of ginger in each and a dollop of wasabi on the edge of each shell. 5. Serve while fresh!

Smoked Salmon with Witlof

Prep Time 5 minutes 4 Servings Now the name may sound fancy, but this is a super easy dish that will leave you time to get on with the more important parts of dinner… like dessert! Ingredients 1 packet of smoked salmon 1 packet of cream cheese 2 tablespoons of sour cream 2 witlofs, leaves separated (you’ll need 12 leaves) 1 cup of baby rocket ¼ cup of chives, chopped Method 1. Cut salmon so you have 12 slices. Chop up the remaining salmon.

2. Combine chopped salmon with cream cheese, cream, and 2 tablespoons of chives. 3. Pop the cream cheese mix into leaves. 4. Top with salmon slices. 5. Put some rocket and remaining chives on top.

Marinated Goats Cheese

Prep Time 40 minutes 6 Servings This is a delicious gourmet starter that looks amazing on the right plates. Serve with a cold white wine… Ingredients 1 packet of good quality goats cheese ¼ cup of extra virgin olive oil ½ red onion, sliced thinly 1/3 cup of nicoise olives 2 teaspoons of thyme leaves 2 teaspoons of oregano leaves 1 tablespoon of red wine vinegar 1 Baguette

Method 1. Slice your cheese into 6 slices. 2. Pop a piece on each plate. 3. Over the top sprinkle oregano, thyme, red onion, chilli and olives. 4. Pour olive oil over the top. Drizzle with red wine vinegar. 5. Serve up with slices of baguette.

Tuna Sashimi

Prep Time 10 minutes 4 Servings This is a beautiful starter and very good for you! Get the chopsticks out to make a good impression – maybe serve with some warm sake! Ingredients A slab of sashimi grade tuna, fresh 2 avocados, sliced ½ cup of soy sauce 4 spring onions, sliced finely 1 tablespoon of lime juice 2 tablespoons of extra virgin olive oil Method 1. Cut tuna into ½ inch slices and pop them on a long serving tray.

2. Pop your avocado on the tray too. 3. Grab a jug. Pour in oil and lime juice. 4. Pour over tuna and avocado. 5. Pop your spring onions on top. 6. Serve with soy sauce and chopsticks!

Orange Salad

Prep Time 10 minutes 6 Servings This is a fresh entrée to begin any dinner party. Put some tang in the mouths of your guests with this orange salad… Ingredients 4 large oranges, peeled and sliced into rounds ¼ cup of olive oil 1 red onion, sliced finely 3 tablespoons of flat leaf parsley, chopped 1 tablespoon of orange juice 2 teaspoons of orange blossom water 2 tablespoons of pistachios Method 1. Grab out a platter and lay oranges down.

2. Grab a jug. Pour in blossom water, juice, and oil. Mix well. 3. Pour over oranges. 4. Sprinkle with pistachios, onion, and parsley. 5. Beautiful!

Gorgonzola and Marscopone Tart

Prep Time 2 hours 8 Servings I know it is a lot of prep, but it tastes so good! This is a great one to prepare the day before the dinner party! Ingredients 4 free range eggs 1 packet of mascarpone cheese 1 packet of gorgonzola cheese 1 cup of plain flour ½ cup of wholemeal flour 1 ½ cups of butter, diced ¼ cup of iced water Method

1. Grab out your food processor and pop the flours in. Add butter and blitz until it looks like crumbs. 2. Pour in ice water. A ball will form. 3. Tip out, cover in plastic, and pop in the fridge for 30 minutes. 4. Roll pastry. Line your greased tart tin with your pastry. 5. Preheat the oven to 370F. Bake tart case. 6. Grab your blender. Blitz eggs and cheeses till creamy. 7. Pour into tart. Bake till golden. 8. Let it sit to set!

Chargrilled Octopus

Prep Time 20 minutes 6 Servings There is something exotic about octopus and I love this dish. Salty and full of ocean flavour – a real entrée treat! Ingredients 18 clean baby octopi 1 fresh chilli, chopped finely 2 or more garlic cloves, crushed (I love lots of garlic) 1 teaspoon of ground paprika ¼ cup of dry white wine 2 teaspoons of extra virgin olive oil Fresh ground pepper

Sea salt Lemon wedges, to serve Method

1. Rinse and dry your octopus. 2. Grab a bowl and pour in white wine, oil, paprika, chilli, and garlic. Season. 3. Pop your octopus in and marinate in the fridge, covered for half an hour. 4. Preheat your barbecue over a high flame. Pop your octopus on and chargrill for 5 minutes, turning constantly. 5. Boil up your marinade and add some salt. 6. Let simmer to thicken a little. 7. Pop octopus on a serving platter and pour marinade over. 8. Eat it hot with lemon… so delicious!

Spanish Tomato Bread Salad

Prep Time 35 minutes 6 Servings Sun-ripened red tomatoes are a blessing from heaven – so full of flavour – share them with some friends with this dinner party starter. Ingredients 6 thick crusty Italian loaf slices of bread 8 sun-ripened tomatoes, quartered and seeded (reserve pulp) 1 chorizo sausage, sliced thinly 1/3 cup of extra virgin olive oil 2 tablespoons of red wine vinegar ¾ cup of fresh flat leaf parsley Method 1. Toast your bread and tear into bits. Set aside.

2. Grab out a blender and blitz tomato pulp. Pour oil and vinegar into juice. 3. Grab a fry pan and cook up your chorizo until golden. 4. Grab a bowl and pop in bread, chorizo, tomato, and parsley. 5. Dress with pulp-oil mixture and season. 6. Toss and serve it up – wash it down with some chilled white wine.

Fried Green Spanish Olives

Prep Time 20 minutes 10 Servings These are great to have in a bowl while having a glass or two of your favourite vino… Ingredients 2 bottles of Spanish stuffed olives 1/3 cup of plain flour 2 free range eggs, beaten 1 ½ cups of fresh breadcrumbs 1 1/3 cups of parmesan cheese, grated 1 tablespoon of milk A pinch of cayenne pepper

Vegetable oil, to deep-fry (olive oil is preferable) Method

1. Grab out a baking tray and line with baking paper. 2. Pop your flour on a plate. 3. Grab a bowl and pour in milk and egg. 4. Another bowl for cayenne, parmesan and breadcrumbs. 5. Dip olives in flour, then egg, then breadcrumbs. 6. Pop on your tray. Chill for 15 minutes. 7. Grab a saucepan and fill a quarter of the way with vegetable oil. 8. Heat over a medium flame. 9. Fry olives till golden. 10. Serve up warm.

Antipasto Platter

Prep Time 35 minutes 8 Servings This is great served up with French baguette. Use good quality products and you will have a winning entrée on your hands! Ingredients 1 jar of Kalamata olives 8 marinated artichokes 2 cups of semi-dried tomatoes 24 slices of chargrilled zucchini 1 jar of chargrilled mushrooms 16 slices of good quality double-smoked ham 16 slices of mortadella

16 slices of prosciutto Rocket leaves 1 baguette Method

1. Get out your serving platter. 2. Arrange all of your goodies nicely. 3. Be creative! 4. Serve with warmed baguette.

Lime and Soy Calamari Skewers

Prep Time 25 minutes 8 Servings Delicious! Get your calamari super fresh – it tastes so sweet straight out of the ocean… Ingredients 8 calamari tubes, cut into rings Olive oil spray 2 green onions, sliced thinly ¼ cup of soy sauce 2 tablespoons of fresh lime juice 2 teaspoons of sesame oil 2 teaspoons of caster sugar

1 piece of fresh ginger, grated finely Method

1. Grab some skewers and soak them for 30 minutes. 2. Grab a jug and pour in soy, vinegar, juice, oil, sugar, onions, and ginger. 3. Thread your calamari onto your skewers. 4. Heat up your barbecue over a high flame. 5. Spray your calamari with olive oil spray. 6. Cook till tender. Serve with dressing.

Onion Bhajees With Mint Yogurt

Prep Time 25 minutes 4 Servings Mmmmmm a little bit of Indian to start your dinner party off – always tasty and easy finger food! Ingredients 1 container of natural yogurt 2 large brown onions, halved and sliced thinly 3 free range eggs, beaten 1/3 cup of plain flour ½ cup of fresh mint leaves, chopped 3 teaspoons of caster sugar ½ teaspoon of ground cumin ½ teaspoon of ground coriander ¼ cup of vegetable oil

Salt and pepper Method

1. Grab a bowl. Mix yogurt, sugar and mint, then set aside. 2. Grab another bowl and mix together egg, onions, cumin, coriander and flour. Season. 3. Grab a fry pan. Heat up oil over a medium flame. 4. Pop desired amounts of onion batter in and cook until golden. 5. Serve with mint yogurt… yum!

Parmesan Mussels

Prep Time 30 minutes 4 Servings Delicious starter to any meal – you could even turn this dish into a main course, with more mussels… Ingredients 24 mussels, clean and debearded ½ cup of parmesan, grated finely ½ cup of dry white wine ½ cup of fresh breadcrumbs ½ cup of fresh flat leaf parsley 3 or more garlic cloves, crushed 1 tablespoon of oregano, chopped Black pepper Olive oil

Lemon Method

1. Preheat oven to 350F. 2. Grab a fry pan and heat up wine to boiling point over a medium flame. Pop your mussels in and cook till they are all open. 3. Scoop up a ¼ cup of wine and set aside. 4. Break open mussels and pop onto a tray. 5. Grab a bowl and combine breadcrumbs, oregano, parsley, garlic, and the ¼ cup of scooped wine. Season. 6. Pop a little of the mixture on top of each mussel. 7. Pour olive oil over. 8. Bake for 10 minutes. 9. Serve hot with lemon.

Crab and Coriander Tarts

Prep Time 20 minutes 8 Servings These starters are a little bit fancy and a lot delicious! I usually make double so some make it out to the dining room from the kitchen… Ingredients 1 packet of fresh crab 2 tablespoons of fresh chives, chopped ¼ cup of fresh coriander, chopped 2 teaspoons of lime zest 2 teaspoons of fresh lime juice ¼ cup of coconut cream 2 packets of canape cups

Method 1. Grab a bowl and mix together coconut cream, crab, zest, juice, chives, and coriander. 2. Season. 3. Pop canape cups on serving tray. 4. Fill with crab mix. 5. Serve up!

Dried Figs Wrapped in Prosciutto

Prep Time 50 minutes Makes 20 Delicious morsels of goodness – salty and sweet combined to give your mouth a treat. Ingredients 1 packet of dried figs 3 oranges, juiced 1 cup of water 10 baby bocconcini, halved 20 slices of prosciutto Olive oil Method

1. Grab a saucepan and heat up juice and water over a medium flame and bring to a boil. 2. Lower flame and simmer for 5 minutes. 3. Pop your figs in and simmer for 10 minutes. 4. Put aside, out of the juice to cool. 5. Once cooled, pop a piece of cheese into each fig, then wrap with a slice of prosciutto and secure with a toothpick. 6. Spray with oil. 7. Preheat barbecue over a medium flame. 8. Cook figs till golden and serve warm.

Garlic Scallop Dumplings

Prep Time 30 minutes 40 Servings Yummy, easy to make, and pretty inexpensive! Delicious morsels of goodness to impress your guests! Ingredients 40 scallops 40 wonton wrappers 4 or more cloves of garlic, crushed 2 tablespoons of oyster sauce 1 tablespoon of soy sauce 2 tablespoons of fresh chives, chopped Method 1. Grab a bowl and pop your scallops, garlic, soy, and oyster sauces and chives in. Mix.

2. Grab your wrappers and pop a scallop in the middle. Line the edges with cold water, then wrap your scallop up and seal edges. 3. Grab out your steamer, pop your dumplings in, and steam for 15 minutes. 4. Serve hot!

Jalapenos Stuffed with Goats Cheese

Prep Time 25 minutes Makes 12 Spicy little numbers these ones – and oh so tasty! Great washed down with icy cold beers… Ingredients 12 fresh jalapeno chillies 1 packet of soft goat’s cheese ½ cup of fresh ricotta 1 cup of polenta 1 free-range egg, beaten 1 tablespoon of milk 2 tablespoons of fresh chives, chopped

Vegetable oil Sea salt Method

1. Grab your jalapenos and slice open lengthways, just making a slit. Take out membrane and seeds. 2. Grab a bowl and mix together cheeses and chives. 3. Pop into each jalapeno. 4. Grab a bowl and pour in milk and egg. 5. Use another bowl for the polenta. 6. Dip chillies in egg mix, then coat in polenta. 7. Grab a fry pan. 8. Heat oil over a high flame. 9. Cook jalapenos till golden.

Cheese Fondue with Bread Sticks

Prep Time 30 minutes 6 Servings This is a fun way to start a meal and so interactive with your friends. Good quality cheese is a must… enjoy! Ingredients 1 2/3 cups of gruyere cheese, grated 1 2/3 cups of cheddar cheese, grated ½ cup of mascarpone 1 cup of white wine 1 or more garlic cloves, crushed 1 tablespoon of extra virgin olive oil 1 – 2 tablespoons of kirsch

20 pieces of day old wood-fired bread, cut into pieces and chargrilled Method

1. Soak 20 wooden skewers for 15 minutes. 2. Grab a saucepan and over a medium heat, simmer wine and garlic till it reduces to half. 3. Pop in your cheddar and gruyere cheese and melt. Keep stirring. 4. Pop bread on skewers. 5. Stir mascarpone through the cheese mixture and add kirsch. 6. Sprinkle with paprika and dip in! 7. Bon apetit!

Smoked Trout Pate

Prep Time 40 minutes Makes 2-3 cups This is a delicious recipe. Serve it with fresh baguette and lemon juice… Ingredients 4 smoked trout fillets 5 tablespoons of crème fraiche 2 tablespoons of lemon juice 2 tablespoons of fresh dill, chopped 2 tablespoons of horseradish cream ½ block of butter, softened A pinch of cayenne pepper Method 1. Grab a food processor, pop all of your ingredients in, and blitz. 2. Blitz till smooth and creamy, then pop it in the fridge to chill down. 3. Serve with baguette with lemon… so yum!

Chilled Ginger and Carrot Soup

Prep Time 40 minutes 4 Servings Tasty bowls of chilled flavour! What more could your guests want? This is high in vitamin C and deliciously good for you! Ingredients 3 cups of chicken stock ¼ cup of fresh lime juice 6 large carrots, chopped up A large piece of fresh ginger, grated 1 onion, chopped finely 2 teaspoons of olive oil ½ tablespoon of butter Coriander Lime

Method 1. Grab a saucepan and melt your butter and oil over a medium flame. 2. In go your carrot, onion, and ginger to cook for 10 minutes. 3. Add stock and 3 cups of water and bring to a boil. 4. Lower flame and simmer for 10 minutes. 5. Cool, then pop in the fridge to chill. 6. Before serving, pop it in the blender and blitz. When smooth and creamy – into bowls, garnished with lime and coriander.

Baked Ricotta

Prep Time 35 minutes 8 Servings A very delicate entrée that is light and great to start off a big meal. You can convert this into a dessert as well… serve in beautiful ramekins! Ingredients 1 tub of ricotta cheese 1/3 cup of parmesan cheese, grated 1 free range egg, beaten 2 teaspoons of fresh thyme leaves ½ teaspoon of dried chilli flakes Olive oil spray Crackers to serve Method 1. Preheat your oven to 390F.

2. Grab a bowl and mix egg, ricotta, parmesan, ½ the thyme and chilli. Season. 3. Pop it into ramekins, top with the rest of your herbs and spices. 4. Spray with oil. 5. Into the oven until golden, then serve up with some crackers.

Marinated White Anchovies

Prep Time 24 hours 4 Servings Not everybody loves anchovies – we love anchovies! So very tasty, salty, protein-packed morsels of deliciousness! Ingredients 2 cups of marinated white anchovies 1 white onion, sliced thinly 3 or more garlic cloves, sliced thinly 2 cups of fresh flat leaf parsley 1 cup of extra virgin olive oil 1 cup of white wine vinegar Method 1. Pop your anchovies flat in a glass dish.

2. Put your onions and garlic over the top. 3. Oil and vinegar over the top of that, then season, cover and put into the fridge overnight. 4. Serve when ready – goes nice with olives and cod!

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people. Thanks! April Blomgren

About the Author

April Blomgren Hello everyone! Are you ready to grill tonight? My name is April and I love to cook and entertain friends and family almost every weekend. If you share my passion for great food, easy preparation time but mouthwatering results, you and I are going to get along just fine! I think a successful meal among loved ones is based on a few key factors: fresh ingredients and appropriate cooking method. Some meats for example, can truly benefit from being marinated overnight, and will be at their best prepared on the grill. Another aspect of cooking I must insist on, no matter what your cooking style is: rely on the use of herbs and spices. Please favor fresh herbs each time you can. However, I understand that it may be difficult during certain periods of the year, so simply keep a well-

stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg, basil, oregano, thyme or any other favorites. Finally, once you embark that exciting culinary journey with me, you will realize that simplicity is also one of my allied. Don’t overthink when cooking. Inspire yourself of recipes, have fun doing it and taste as you go. Sure, you might once in a while burn a few pork chops or use too much salt in your sauce, you are just human. Cooking is not about succeeding every time, it is about the opportunity to learn and get better. Don’t be afraid to taste your dishes along the way, adjust the seasonings and serve accordingly.