Sushi Rolls

  And I made sushi rolls with salmon, avocado and cucumber for dinner today.

Pasta With Broccoli And Pickled Sheep Cheese

100g uncooked pasta
200g broccoli florets
100g diced pickled sheep cheese
some rocket
salt
pepper

It's an extremely easy recipe. You need to boil pasta in salted water but don't overcook it. Meanwhile fry broccoli florets for about 8-10 minutes. Then put pasta, cheese, salt and pepper into the frying pan with broccoli, add some water (if needed) and cook for a couple of minutes. Add rocket right before serving.

Grilled Salmon With Herbs And Pear And Pineapple Salad

Here's the second dish of the food project in collaboration with Sous-Chef Kirill Ryumshin.

100g filleted salmon

Chopped tarragon, coriander, parsley, dill (about 2g each)

1 tsp lime juice

White pepper

Salt

Salt and pepper the salmon, sprinkle it with lime juice and coat with herbs. Grill until ready.

For salad

½ pear

15g pineapple

2 segments grapefruit

2g chopped coriander

2g chopped peppermint

½ tsp lime juice

1 slice lemon

Cut out the pear's middle to make a cup, slice its pulp and the pineapple. Add lime juice, coriander and peppermint and mix well. Put the mixture into the pear cup, decorate with peeled grapefruit and lemon.

For sauce and decoration

½ puréed mango

15g balsamic vinegar

½ lemon

3g sugar

1 sprig of thyme

For sauce mix mango purée and vinegar.

Decorate the dish with grilled sugared lemon and thyme sprig

Seafood Pasta

250g pasta (noodles)

250g seafood mix (defrosted if frozen)

1 tsp olive oil

300ml half or single cream

1/3 tsp salt

cayenne pepper to taste

1/2 tsp ground paprika

freshly ground black pepper

20g fresh dill

  Boil a saucepan of water, and cook the pasta to taste. Heat the oil in a wok or large frying pan, then fry the seafood over a medium heat for 1 min. Add cream and bring to boil, add salt and spices and cook for 3-4 mins. Remove the pan from the heat, add dill, combine with noodles and mix well.

  Serve immediately while hot.

  Bon appétit!

Baked Pumpkin with Rice and Fruits Stuffing

1 pumpkin (about 1 kg)

1/3 cup half-cooked rice

1/2 chopped quince

50g chopped dried apricots

50g chopped prunes

50g raisins

1 chopped apple

50g chopped walnuts

30g shelled pumpkin seeds

¼ tsp cardamon

¼ tsp cinnamon

 
  Wash the pumpkin, cut the top off and reserve. Scoop out the inside seeds and some of the pumpkin flesh, leaving a 1-inch thick shell.
  Chop the pumpkin flesh, combine it with rice, fruits and spices in a large bowl and mix well. Fill the pumpkin and place on baking sheet. Preheat oven to 180 C. Place top back on pumpkin and bake about 1,5 hours until the pumpkin is soft. You can cover the top with a foil or a wet paper if it's burning.