Arancini Di Aragosta: Italian Lobster Rice Croquettes

Arancini which resemble 'little oranges' — arancia means 'orange' in Italian and 'arancini' is the diminutive — are a Southern Italian specialty made with risotto that has been formed into little rice balls, coated with an egg wash, dusted in breadcrumbs and finally deep fried to a golden perfection. Aranacini are often filled with little nuggets of mozzarella, so that with the first bite, a gooey melted centre is exposed. A classic Italian snack, I was first introduced to Arancini while in Venice a few years ago. Having made a fabulous Lobster Risotto the other day, I had some leftovers and as they say, "When life throws you Risotto, make Arancini!"



Arancini Di Aragosta (Lobster Arancini)
Makes 12 croquettes

2 cups of leftover Risotto
2 oz mozzarella, cut into 1/8" cubes
1 cup breadcrumbs
1 egg, whisked
vegetable oil


Form the risotto into bite size balls and with your little finger, poke a hole into the centre, stuff it with a small cube of mozzarella and reshape. Whisk an egg is a small bowl and set aside. Place the breadcrumbs in another bowl. Coat each risotto ball in the egg wash, then roll in the breadcrumbs. Heat some vegetable oil a saucepan over medium-high heat, and once a leftover piece of breadcrumb sizzles, the Arancini are ready to be fried. Using a small spatula or slotted spoon, roll the Arancini in the oil until they are golden brown, about 2-3 minutes. Remove them from the oil as they're done, and dry on paper towel. Serve immediately with an ombra, or glass of wine, as they do in Venice!

Royal Quinoa with Ginger, Cucumber & Cranberries

High in protein, low in fat and full of vitamins and minerals, Quinoa is easy to cook and tastes great, especially when combined with a colourful and crunchy selection of diced cucumber, dried cranberries, slivered almonds, fresh mint and some surprising Japanese-inspired flavours: pickled ginger and Wafu Light Sesame Vinaigrette. A smooth and creamy sesame dressing, Wafu Light has 43% less fat than Wafu's Original Sesame dressing, at just 40 calories per tablespoon, contains no colours or artificial flavours, is cholesterol-free, is low in sodium and is also peanut-free. More importantly — it's delicious!



Royal Quinoa with Pickled Ginger, Cucumber & Dried Cranberries
Serves 6

1 cup red and white quinoa
1/2 english cucumber, finely diced
1 cup slivered almonds
1 cup dried cranberries
1/4 cup pickled ginger, diced
1/8 cup pickled ginger juice
1 tbsp fresh mint, finely chopped
1/2 cup Wafu Sesame Japanese vinaigrette


Add the quinoa and 2 1/2 cups of water to a pot. Bring to the boil and then reduce heat, cover and simmer for 15 minutes. The water will evaporate, much like rice. Let the quinoa cool for 10-15 minutes before scooping into a large bowl. Add the pickled ginger and juice and toss well. Then add the cucumber, almonds, dried cranberries and fresh mint, stirring until well combined. Finally, mix in the Wafu sesame vinaigrette and toss until combined. Adjust seasoning to taste and garnish with a sprig of fresh mint. Serve chilled or at room temperature.

Moules Marinière with Leeks, Thyme & Cream

Wine, cream, and butter — the holy trinity of any devout epicurean. Together they produce a mighty potion rich enough to enhance any dish. One of my favourites is Moules Mariniere, a classic dish found in brasseries throughout the world. The essentials are simple: cook chopped leeks in an abundance of butter, add a dollop or two of white wine, lashings of parsley and a final flourish of light cream. Difficult? Hardly. Expensive? Not at all. Mussels are only $2.99/lb, but you'll need a reasonably good bottle of white wine, both for the broth and for quaffing afterwards. Moules is an easy dish that can be prepared in no time at all, and it's delicious, especially with a loaf of crusty bread to sop up the addictively delicious sauce. If you're feel sufficiently motivated, you can also make your own french fries for a traditional "moules-frites." Mon Dieu.

Moules Marinière

Serves 2

1 lb mussels, de-beard and kept chilled until using

2 leeks, rinsed and thinly sliced

1 handful of fresh thyme

1 cup white wine

1/2 cup heavy cream

4 tbsp butter

kosher salt and white pepper

3 tbsp fresh parsley, chopped

Crusty French bread, for serving

In a large heavy-bottomed pot with a lid, heat the butter over medium heat until melted. Add the leeks, season with salt and white pepper and sauté until translucent, about 5 or 6 minutes. Then add the wine and fresh thyme, and stir to combine. Once the wine is bubbling, add the mussels and give them a stir to coat. Cover and turn the heat up to medium-high, and continue cooking 4 to 5 minutes, or until the mussels have opened up. Those that haven't, you should discard. Add the cream and parsley, and give it all a good stir. Serve the moules in one large bowl or portion into two warmed dinner bowls. Ladle the sauce overtop and garnish with some additional chopped parsley. Be sure to mop up the sauce with a loaf of warm crusty bread — delicious!

Smooth & Creamy Salmon Mousse with Dill

This smooth and creamy Salmon Mousse looks especially festive when it's unmolded and garnished with sliced lemon, dill and an olive slice for the eye! Okay, maybe it's a little retro, but fish molds seem to have made a real comeback. And because it's made without whipping cream or mayonnaise, it's low in fat and calories, and the flavour is unbeatable.

Simply mix together some chopped dill, minced onion, lemon juice, yoghurt and sour cream with some dissolved gelatin, and chill until almost set; then combine it with two cans of sockeye salmon and pour into any type of mold you prefer. For a cocktail party, a traditional fish-shaped mold or small terrine works very well, but also small single serving ramekins make an elegant choice for personal Salmon Mousse appetizers, which can be served to guests nestled on a small bed of mixed greens, or served with little toast points. Light and delicious, this is a refreshing low-fat starter that requires little effort, and makes a tasty appetizer for a dinner party or Sunday brunch with friends.



Salmon Mousse with Dill
Serves 10-12

1 envelope unflavoured gelatin
1/2 cup water or clam juice
2 tbsp fresh dill, minced
2 tbsp yellow onion, grated
1 tbsp lemon juice
1 tsp salt
dash of Tabasco sauce
3/4 cup plain 2% yoghurt
1/2 cup sour cream
1/2 cup celery, finely chopped
2 8-oz cans sockeye salmon


In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes. Warm over medium heat until gelatin is dissolved. Let cool to room temperature. Stir in dill, onion, lemon juice, salt, Tabasco sauce, sour cream, yogurt and celery. Refrigerate until mixture begins to set. Remove the skin from the salmon, but not the bones. They’re an excellent source of calcium. Mash the salmon with a fork or process in a food processor. Mix into gelatin mixture. Spoon into a 4-cup fish mold, or similar. Cover and refrigerate until firm, about 3 hours. To serve, unmold onto a serving platter and surround with crackers or fresh cut vegetables.

Streusel Tart with Raspberries, Plums & Blueberries

This gorgeous Raspberry, Plum & Blueberry Streusel Tart is a cross between a tart and a clafoutis, and is absolutely delicious. The sweet butter crust is made with ground almonds, flour, white and brown sugar, cinnamon, a little salt and 3/4 cups of butter, which are all blended together in a standing mixer fitted with a paddle attachment. The resulting crumble is pressed into the base and up the sides of a greased springform pan, then baked for about 20-25 minutes. Once the crust has cooled, chopped pitted plums, raspberries and blueberries are scattered along the bottom, although any combination of stone fruit and berries such as blackberries, strawberries, nectarines, cherries or peaches would be great too! 



Raspberry, Plum & Blueberry Tart with Streusel Topping
Serves 6-8

3/4 cup unsalted butter - 1 1/2 sticks - chilled and cut into small pieces
1/3 cup blanched almonds 
1 3/4 cups all-purpose flour, divided plus 1 tbsp
3/4 cup plus 2 tbsp granulated sugar 
1/3 cup packed light brown sugar 
3/4 tsp ground cinnamon 
3/4 tsp salt 
4 medium ripe but firm plums
1 cup raspberries
1 cup blueberries 
2 large eggs, lightly beaten 
1 large egg yolk 
2/3 cup light cream 
1 tsp grated nutmeg


Heat oven to 350°F. Grease a 9-inch springform pan with room temperature butter or olivina and set aside. Place the ground almonds in a food processor and pulse until medium fine. 

Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumble begins to stick together, about 2 to 3 minutes. Press 3 to 3 1/2 cups of the crumble into the bottom of the prepared pan and to about 1 1/2 inches up the sides of the pan to form the crust. Set the remaining crumb mixture aside.

Transfer the crust to the oven and bake until it appears to be set, about 20 to 25 minutes, then set aside. Watch to ensure the crust doesn't burn.

Slice the plums in half, remove pits and slice into eighths. Scatter the raspberries, blueberries and sliced plums onto the cooled crust and set aside.

In a medium bowl, whisk together the remaining 1/4 cup flour + 1 tablespoon flour, plus 2 tablespoons granulated sugar. Whisk in the 2 eggs, egg yolk, cream, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and nutmeg, and mix until blended. Pour the custard over the fruit and sprinkle with remaining crumb mixture. Transfer the tart to the oven and bake until the custard has set and is slightly golden, 45 to 50 minutes. Let rest at least 25 minutes before cutting. Serve warm or at room temperature with a bowl of whipped cream, Greek yogurt or vanilla ice cream to be completely decadent. Yum-yum.

Grilled Swordfish & Asparagus with Pesto Sauce

Moist, meaty and wonderfully succulent, Grilled Swordfish is one my favourite fish to 'throw on the barbie' — it's absolutely made for the grill. Usually sold as thick steaks, all swordfish needs is a simple marinade of fresh lemon juice, a little olive oil, salt, pepper and a few herbs for the natural flavours to sing on the tongue. Cook swordfish like you would a rare steak — use high heat to sear the outside, and let it stay a little rare in the centre. Generally I allow 8 to 10 minutes per inch, rotating the fish 90° every 2-3 minutes, which produces lovely sear marks and ensures the swordfish is perfectly cooked. Low calorie and nutrient rich, Swordfish is a heart-smart choice, and makes a delicious addition to your summertime grilling repertoire.




Grilled Swordfish & Asparagus with Pesto Sauce
Serves 4

4 1-inch thick swordfish steaks
1 lemon, zested, plus more for garnish
1 tbsp Ponzu sauce
1 teaspoon sesame oil
1 handful chopped cilantro, plus whole leaves for garnish
1 lb fresh asparagus, trimmed

Basil Pesto Cream Sauce: - Makes 3 cups
1 1/2 cups fresh basil leaves
1 cup grated Parmigiano-Reggiano
1/3 cup pine nuts
4 cloves fresh garlic, peeled
2/3 cups extra virgin olive oil
1 cup heavy cream
4 tbsp butter
1 cup low fat greek yogurt, optional


Place the basil, Parmesan, pine nuts, and salt and pepper to taste in a food processor to blend. While the machine is running, slowly drizzle in the olive oil and continue mixing until well combined. In a medium saucepan, heat the cream and butter over medium-low heat. Once warm, add the pesto and stir to combine. For a lower calorie option, substitute Greek yogurt instead of the cream and butter. It's as delicious and better on the waistline!

Stir together the lemon zest, ponzu sauce, sesame oil and cilantro in a shallow dish. Add the swordfish, turning to coat, and marinate at room temperature for 15-30 minutes. Place the asparagus in a large bowl and drizzle with one tablespoon of olive oil and season to taste with salt and pepper.

Preheat an outdoor barbecue to medium-high. Place the swordfish on the grill and cook for two minutes, then turn 90 degrees. Cook two more minutes more, flip the fish, and repeat. Midway, add the asparagus and grill about 5 minutes, turning frequently.

Transfer and arrange the asparagus on four warm dinner plates, top with the grilled swordfish and garnish with a generous spoonful of basil pesto cream sauce. Finish with lemon zest and fresh cilantro and serve immediately.

Pot de Crème au Chocolat with Grand Marnier

Although this marvelous dessert looks very sophisticated, don’t be fooled by the posh name. It’s nothing more than a custard really, and one of the easiest desserts you can make. Start with small, heatproof cups and good-quality European bittersweet chocolate such as Callebaut, Valrhona or Lindt. Then whisk eggs and sugar to warmed cream, melted chocolate, and Grand Marnier, and strain to get rid of any lumps. Baking the filled pots in a water bath provides the gentle, moist heat that the custards need to thicken properly. Luscious, creamy and intensely rich, this sexy chocolate baked custard makes the perfect little decadent dessert. Served in my mother's Royal Worcester Evesham pot de creme cups that she gave me a few years ago, they were the final elegant touch to classic French Pot de Crème au Chocolat.




Pot de Crème au Chocolat à Grand Marnier
Serves 6

3 egg yolks
2 tbsp extra fine fruit sugar
1 1/4 cup light cream
3 oz Lindt Intense Dark 85% Cacao chocolate, chopped
3 oz Lindt Intense Orange chocolate, chopped
1 tsp vanilla
1 tbsp Grand Marnier


Preheat oven to 325°F. Using a standing mixer, whisk the egg yolks, sugar and vanilla together until the yolks are pale and thick.

In a small saucepan, simmer the cream over medium heat until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat and add the chocolate, whisking until melted and well blended. Very slowly add the chocolate to the egg mixture, whisking constantly until the mixture thickens slightly, about 5 minutes. Mix in the Grand Marnier. Strain the custard through a fine mesh sieve into a large measuring cup with a spout — straining the liquid will remove any lumpy impurities. Blot foam from the top of the chocolate with a paper towel or skim with a spoon.

Place six pot de crème pots with lids or ramekins in a baking pan. Pour the chocolate mixture into the small cups, dividing it evenly, then add boiling water into the baking pan so the cups are half immersed. Cover the pots with their lids or the ramekins with a single sheet of aluminum foil. Bake until the custards are just set at the edges but still a little wobbly in the centre, about 15 to 20 minutes. They'll firm up as they chill.

Once they're cooked, remove the baking pan from the oven and place the cups on a wire rack, removing the lids or aluminum foil to let cool. Cover and refrigerate for at least 6 hours or up to 2 days before serving. Serve with whipped cream garnished with orange peel, shaved chocolate or simply sprinkled with some fleur de sel.