Couper 1 demi choux, 1 oignon et 250gr de thon en très fines tranches.

Poser le choux sur un plat, parsemer de l'oignon puis recouvrer avec le thon.

Raper du gingembre par dessus (à volonter) et arroser le toute de sauce soja.

Chauffer de l'huile de tournesol env. 2dl dans une casserole jusqu'à quelle fume, puis la verser sur le plat. (attention à l'huile bouillante!!! ça brûle.)

Accompagner avec du riz japonais

Last minute I made my favorite tomato chutney. Usually I make it with "Berner rosen " tomatoes but for them I was too late. The recipe I have from the "Summer" cook book from Oskar Marti also called "chrüteroski"

2 kg peeled tomato cut into cubes ( take out the pips)
500 gr castersugar
15 cloves of garlic crushed
4 dl fruit vinegar
4 ts cili powder
2 ts cumin
1 tbs salt

Cook all together for 1 hour.
Take of the heat ad 4 tbs of fresh cut italian parsley and basil, season with tabasco.
Ad 1 tbs corn flower and fill into hot glasses.

A simple and very nice pasta dish from the river cafe pocket cook book.

Mix 100 ml double cream with the zest of 2 lemons and the juice of one. Wash and cut off the fig stalks and cut into quarters.
While cooking the tagliatelle fry the figs very shortly (just to caramelize) on each side. Set aside and season with chili flakes (from two chillies).
Drain the paste, put back in the pan, ad the cream mixture and the figs season with salt and pepper.
The different tastes and the spice of the chili works beautifully in this dish.

The river cafe pocket cook books I keep in my office, the place where one really needs cook books - I think. After work I usually have no Idea what to buy and cook for dinner. I think with every cook book one buys, one should get a login to an online recipe service...

Voilà une très bonne entrée et facile à préparer.

200gr de ahi (tuna), 1 avocado, 1 tomate, 3 limes, 1 petit piment, oignons nouveaux, coriandre, sel poivre et huile d'olive.

Couper le ahi en dé et le faire mariner env. 30min  dans le jus de citron, l'oignon,le piment et la coriandre finement hachées.

Couper l'avocat et la tomate en dés et les mélanger.

Séparer le ahi de sa marinade et garder la marinade.

Prendre un verre mettre l'avocat et les tomates dedans rajouter le ahi par dessus puis un peu de marinade.

Mélanger l'huile d'olive avec le sel et le poivre et la verser par dessus.

Wir haben soviele Feigen im Garten, dass ich ein süsssaures Chutney
damit hergestellt habe. Zwetschgen und Ginger waren auch vorhanden,
somit versuchte ich das berühmte Chutney von Armin aus dem Baseltor in
Solothurn "nachzubauen". Bin zufrieden mit dem Resultat. Eignet sich
gut zu Currys und Gerichten wie Siedfleisch etc. Heute abend werde ich
es zum Filet im Teig servieren. mmmmmmhhh

- Gleichviel Zwetschgen und Feigen
- 2 Zwiebeln
- Ginger
- 1 Zimtstengel
- Kardamom
- Nelken
- 4-5 getrocknete kleine Chilies
- marok. Gewürzmischung mit Kreuzkümmel, Paprika, Koriander etc
- div. Essigs . Rotwein mit Ginger, Rotwein mit Orangen und normaler
Rotweinessig

Dämpfe Zwiebel mit Chilischoten und Ginger
Gebe die Zwetschgen und Feigen bei
Würze mit marok.spice, 1 Zimstengel, Nelken und Kardamom
Gebe Essig dazu und lasse alles ca. 1,5 Std köcheln

Talking about risotto: Risotto is probably my favourite dish. We have it at least once a week.
I have to say I'm mighty proud on my risotto, I would even say I do one of the best risottos :-)
Then again the it's based on Alice Vollenweiders Risotto.
I read her risotto essay in the fantastic book:
Kulinaritaten: Ein Briefwechsel zwischen Alice Vollenweider und Hugo Loetscher

For my risotto I sweat the rice (always use good quality rice) with onions and a big lump of butter.
I do this for quite some time, until I have the impression the butter is dropping out again.
Then I add about 1 dl good white wine, Sancerre is definitely my favourite.
From now on I stir the risotto constantly, I never walk away from my risotto and I don't do anything else than stirring for the next 30 -40 minutes! From time to time I add more vegetable stock and some more wine.

When the rice is al dente I add parmesan and black pepper (which I prepared before I started stirring).
Never let your risotto sit around in the kitchen, serve it immediately!

Another must for me is the braised salvia on top.

Here the risotto is accompanied by chévre in puff pastry.

onions and plenty of garlic into olive oil, roast gently, add risotto
rice. basilic, artichoke, onions, anchovy paste nero di sapia into
your mixer - mix it to a sticky paste. add white wine to the rice and
then the paste described above... add bouillon and cook untill the
risotto is perfect.

sheatfish only with olive oil, salt pepper, sear shortly. Put it in
the oven for 15 Min. @ 220 degrees...

Enjoy!

Bake rondini in the ofen at 200 C for about an hour, let cool so you can hold them to cut in half

Chop onions and 2 cloves of garlic thinly.

Scrape out the flesh including the pips.

Heat olive oil, add some peperoncini, onions and garlic

Add the rondini and pepper

Delicious - but we have a colour issue. Will try adding rocket leafs next time.

by Kevin

Today Kevin cooked one of his best dinners ever - spicy tuna with chard and rice.

The recipe: Marinate the tuna fish in a mixture of: - soya sauce - fresh grated ginger - dried chillies - juice of half a lime Whale Island Chard: - a bunch of chard - 2 small fresh chillies chopped and de-seeded - 3 garlic cloves thinly sliced - 2 tangerine - 3 bay leaves - 1 whole cucumber - fresh ginger root - whole cinnamon - brown sugar - lime Chop some stalks of chard in slices. Chop cucumber into dices and peel and separate the tangerines. In a bowl, combine the bay leaves, the cinnamon, the leftovers of the ginger root (see picture), half teaspoon fine sea salt, and one table spoon brown sugar. Add the juice of half a lime. Pour 2 dl of boiling water into the bowl and stir until the sugar dissolves. Let sit for a while. You'll need the following spice: - black and white sesame - blue poppy seeds - sea salt - wasabi - nori - kombu & sea lettuce flakes - chillies - orange zest (or buy the mixture «zen garden» rub from www.capeherb.com - it's what we use and it's a fantastic spice. In Switzerland it's available from «Globus» stores) Heat frying pan with 3 tbs sunflower or canola oil for the Vegetable. Fry chopped chillies and garlic briefly , add spice mixture. Stir and add chard. Keep stirring on high heat wok-style for a few minutes, so the vegetable stays crunchy. At the same time heat a grill pan with 3 tbs of the same oil for the tuna. Fry the tuna for one minute on each side, so the middle stays raw. When one side of the tuna is done, add the cucumber and tangerine to the chard, stir for a minute or two and serve. Plain rice complements this menu well.