Category Archives: Starters

Pumpkin soup II

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1 kg pumpkin (after peeling, trimming and dicing)

1 tblsp olive oil

2 onions, coarsely chopped

4 garlic cloves, coarsely chopped

2 red chilies, deseeded and sliced or 2 tsp chili powder (or whichever form you prefer and have available, and in the quantities you like)

1 knob of fresh turmeric, finely chopped

2 stalks lemon grass

5 dl stock (whichever you prefer, in this case I used duck stock since, due to the season, I had some available)

1 can coconut milk

Fresh coriander for garnish just before serving

Heat the olive oil and soften onions, garlic, turmeric, chili and lemon grass on medium heat for a couple of minutes.

Fry the pumpkin dice till they start to develop brown flecks, in batches on a large pan (can also be done in the oven), and add them to the onion mixture. Continue cooking for a couple of minutes.

Add the stock and simmer for about 20 minutes, till the pumpkin softens, then add the coconut milk.

Liquidise thoroughly and reheat. Garnish with fried, salted pumpkin seeds and plenty of fresh coriander.

Marinated tuna with capers and tomato

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(Photo to come)


300 g best quality raw tuna, cut into very fine dice

A handful of chopped coriander (or flat-leaf parsley or dill)

1 heaped tablespoon salted capers, squeezed dry and finely chopped

Juice of one lemon

5 tablespoons olive oil

3 large tomatoes, deseeded, drained and diced finely


Mix all ingredients except the herbs and the tomato, season with pepper, and salt if necessary.

Cover and leave in fridge for at least an hour.

Mix with the chopped herbs and the tomato “concassé” and serve immediately. Molded with the help of four tian rings and garnished with a sprig or two of dill or coriander looks good. Serve with a dollop of the best wasabi paste you can make/buy.