I hope it has been a good one for all of my readers. It has been a good one for me, one with many changes and new challenges.
I said good bye to ships life and have settled on land again, in a place I would not have thought I would be working, but you know how it goes, it usually doesn't end up how one plans these things and like with many other things, one has to go there where the jobs are.
Then when I have arrived in Ghana, I must admit, it was really a good experience. The hotel is amazing and I can be creative again. On the ships the creativity is somehow limited. Here I can say that each recipe I give is actually a recipe of a dish that is serve in our restaurant
I got a lot more followers over the year and the hits on the blog are now on average 150 a day, something I wouldn't have thought it could happen just a year ago.....now only the sky is the limit and I still have so much more to write.
So yes, there are so many more recipes to come. I just made the recipes for the entire New Years Eve Menu and will happily share them with you. Maybe we should just start looking at the menu first, then we go in the kitchen and start cooking. The first course are roast diver scallops on mange tout salad. It is nice and light, the perfect way to start the dinner.
I know I just made a recipe with scallops but it is just twice on the menu in different forms
300 G Sugar snap peas
50 G Onions
250 G Tomatoes
50 G Radicchio lettuce
500 G Scallops
50 Ml Olive oil
10 G Salt
1 G Pepper
1 G Saffron
30 Ml Cider vinegar
70 Ml Olive oil
5 G Salt
1 G Pepper
Blanch the sugar snaps very briefly and cool immediately
Blanch the tomatoes, peel and cut in concasse
Cut sugar snaps and radicchio in very fine strips
Season the scallops and fry quickly in olive oil
Mix all ingredients together for the saffron vinaigrette
Plate the sugar snap pea salad in the middle
Top with the warm scallops
Drizzle the vinaigrette around