FINE PLATE OF FOOD: SIMPLICITY

EDIBLE FLOWERS AND TOPS

I am really lucky to have enough space in my garden to grow a small variety of fruits, vegetables and flowers. Edible flowers are trendy at the moment and you must use them accordingly for your dish.

Nasturtiums (flowers/leaves) have a slightly acidic peppery flavour; e.g. they are great to accompany a peach dessert.

Cucumber flowers: Acidic, use them to accompany summery fish dishes.

I like using wild garlic flowers during spring time. Wild garlic flowers are easy to purchase and they are the perfect accompaniments to a fresh wild garlic soup .

Carrot green tops are great to make a pesto or a chimichurri sauce.

INSPIRATION

I have spent so many hours polishing my skills and inspiration. It’s unbelievable!

Do I need social media to get inspired? No!! Why, I will copy and paste something done already?

A few years ago, we were cooking without having a camera in our pocket. The most important thing was to make the dish right and to assure that the service will go smoothly!

I have always been told to check my seasoning, to send a crispy croquette or to guarantee a hot plate of food. To be honest, it was more important for me to make everything right than to have a nice picture of the dish.

Over the years I have received a wealth of knowledge from all my former Head Chefs. The list of their personal advices is short but effective…….

Hard work always pays off
Everything is about flavour
Don’t over complicate your dish
Keep it simple
Every ingredient should complement each other
Keep reading and focusing on the new trends
Taste, taste, taste your food
A happy chef makes great food
Be sharp from the first minute that you walk in the kitchen
Have always a cool and tidy mind. It will help you to go through your day

SIMPLE DISHES

Below, is a selection of simple dishes that I made the last few months. Exploring and trying new or old recipes is my aim at the moment. Food is a joy to cook and great food keeps me happy!