Smoked Salmon pocket

  • 8-10 slices of Smoked Salmon
  • 2 ripe avocados cut in half.
  • Juice of 1 lemon
  • 3/4 cup cream Cheese
  • 1 red onion diced
  • Capers in water
  • Salt and pepper to taste

Chop the avocados and place in a bowl add the lemon juice to the
bowl and mix well, now take a Culinary Buddy food shaper and layer
the salmon slices into the base of the CB, then fold back over the
edge of the food shaper. The excess salmon should hang over the
sides. Fill the food shaper with avocado, then cream cheese push
down with tamper and close the parcel with the salmon.

Lift the Culinary Buddy food shaper and carefully slice the salmon
box in half, garnish with capers and Chopped red onion Drizzles
plate with Sun dried tomato puree.

Serves 2-4

Smoked Salmon Pocket

Smoked Salmon Pocket

Greek Salad

  • 2 cups feta cheese cubed
  • ½ red onion sliced finely
  • 4 plum tomatoes cut into wedges
  • ½ cucumber sliced into 1 inch slices, then quartered
  • 12-20 black olives cut in half
  • Handful fresh basil leaves shredded
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil

Salt and pepper to taste

Mix all the ingredients in a large bowl, season and divide in the
Culinary buddy

Lift off the CB and garnish with herb oil

Serves 4

Greek Salad

Greek Salad

Egg Fried Rice

  • 4 cups cooked rice
  • 3 eggs whisked
  • ½ white onion
  • ¼ cup frozen peas (thawed)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 scallions finely chopped
  • 1-2 tablespoons olive oil
  • 4 skinless chicken breasts
  • 2 tablespoons sesame seeds

Sear your chicken breasts in a large pan with a tablespoon of olive
oil, cook all the way through, for about 4 minutes each side and sprin-
kle with the sesame seeds and set aside , Chop the onion and Fry in a
large pan with a tablespoon of oil, cook for 2 minutes and add the
eggs, scramble the eggs for a minute and add the rice, mix and add all
the remaining ingredients

Mix again well and place a serving of rice in the CB and lift off
Now slice your chicken into 1 -2 inch slices and place around the rice. 1 tablespoon Oyster sauce

Serves 4

MODERN chopped Liver

  • 3 boiled eggs
  • Handful chopped parsley
  • 1lb /450 g chicken livers
  • 8 eggs
  • 2 tablespoons olive oil
  • 1 large onion
  • 6-8 slices white bread toasted

Boil all, including the 3 for preparation, your eggs for 6 minutes. Heat
a large pan with one tablespoon of olive oil. Slice your onion and add
to the pan. Cook for 3-5 minutes and stir continuously. Now add the
chicken livers and cook for around 3-4 minutes . Keep them pink on
the inside and do not over cook.

Transfer the ingredients to a food processor, season well. Peel your
eggs and add 6 whole eggs and 2 just using the white and set the
other 2 aside. Blend but do not puree, keep it a little chunky.

With your CB, cut out circles from your toast. Now place the ring on
your serving plate. Add a spoonful of liver into the CB , smooth off
then add a ring of toast followed by more liver and a ring of toast to
top

Serves 4 as a starter

MODERN chopped Liver
MODERN chopped Liver

Macaroni & Cheese

  • 2 1/2 c. (9 ounces) macaroni
  • ¼ stick butter
  • 3 tbsp. flour
  • 3/4 cup. of milk
  • 1 cup. grated sharp cheddar (1/2 pound)
  • Salt and freshly ground pepper

Boil the macaroni in water and strain

In a bowl mix the flour and butter together (by hand is best) Now return
the macaroni to the pan and place on a low light, add the milk,
cheese and flour mix, all together and cook for a few minutes until it
has all melted

Serve in a large CB and lift off.

Drizzle with some herb oil

Serves 2-3

Macaroni & Cheese

Macaroni & Cheese

TEX-MEX all dressed up

  • 2 cups cooked rice
  • 4 ripe avocados
  • 1 can black beans (drained)
  • Season to taste

Take the avocados and mash them up in a bowl with a fork, now
take the Culinary Buddy and fill ¾ the way up with the avocado
mix, then add a layer of rice and then a layer off beans

Lift of the CB and drizzle with the herb oil

Serves 4

TEX-MEX all dressed up

TEX-MEX all dressed up

Sun dried Tomato Spaghetti

  • 1lb/ 450g spaghetti
  • Box cherry tomatoes, around 20 (halved)
  • 2 tablespoons sun dried tomatoes paste
  • 2 tablespoons virgin olive oil
  • 1 glove crushed garlic
  • 4 cloves garlic left whole
  • 8-10 basil leaves
  • 3 tablespoons pine nuts

Bring a large pan of water to the boil. The trick with pasta is to have as much water in as much space as possible. This avoids sticking together as the pasta is very starchy.

Once the water is at a fast boil add you Spaghetti and cook as to the directions on your pack.

Meanwhile in a large skillet heat with no oil and add the pine nuts. Toss the pine
nuts for approximately 2 minutes until toasted then transfer to a dish and set
aside. In the same skillet heat the oil on high heat. Add the garlic and turn the
heat down. Add the tomatoes and toss. Then add the sun dried tomato paste and
take off the heat. If you do not have sun dried tomatoes paste then just whiz up a
jar of sun dried tomatoes in a blender with some olive oil.

Shred the basil and add to the pan with your drained spaghetti. Add the pine
nuts and toss all together very well.

In the same pan, fry the 4 garlic cloves until brown on all sides
Place the spaghetti in a Culinary Buddy food shaper and press the spaghetti in
tight with the tamper.

Lift off and serve with some fresh basil and a toasted garlic clove
Garnish the plate with some sun dried tomato drizzle and serve.

Serves 4

Sun dried Tomato Spaghetti

Sun dried Tomato Spaghetti

Gourmet Toasted Pastrami Sandwich

  • 3 slices White or whole wheat Bread
  • 1 tablespoon whole grain mustard
  • 6 thin slices cucumber
  • 8 slices pastrami

Take a Culinary Buddy food shaper and cut out a ring of each slice.
Toast them and set aside. Now take one slice and spread over with
mustard. Add it to the base of the Culinary Buddy food shaper, layer
the cucumber and add 3 -4 slices of pastrami. Now add another ring
off toast followed by 3-4 slices of pastrami. Top with the final ring of
toast, Lift the food shaper garnish with Pickle and Chips and serve.

Serves 1

Gourmet Toasted Pastrami Sandwich

Gourmet Toasted Pastrami Sandwich

SASHIMI Tuna Starter

  • 2 cups fresh tuna (Sashimi grade)
  • 2 tablespoon sesame oil
  • 2 tablespoon sesame seeds
  • Juice of 1 lime
  • 2 tablespoon soy sauce
  • 4 scallions finely chopped
  • Salt and pepper
  • 1 Avocado chopped finely

Cut the tuna into very small cubes and place in a large mixing bowl.

Now add the sesame oil , sesame seeds, the scallions and the juice
of 1 lime and stir well, add the avocado and divide into the CB

Lift off and drizzle a herb oil around.

Serves 4 as a starter

Sashimi Tuna Starter

Sashimi Tuna Starter

Spinach and Sesame seeds

  • 4 cups Fresh spinach per person
  • 1 table spoon soy sauce
  • ½ cup vegetable broth
  • 1 teaspoon sugar
  • 3-4 tablespoons sesame seeds
  • 1 teaspoon sesame oil

In a large pan add spinach and cook for 1-2 minutes on a high heat
until it starts to wilt, add all the remaining ingredients and cook for another
minute
Take the Culinary Buddy and divide up the spinach. Lift off the CB
and garnish with a slice of lemon.

Spinach and Sesame seeds

Spinach and Sesame seeds

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