Posts by: cmv4dmin

Gazpacho with Vibianini Basil Monodose dressing

   |   By  |  0 Comments

Monodose Recipe

Gazpacho with Vibianini Basil Monodose dressing

Serves 4 as a starter

500 gr Tomatoes
150 gr Peppers
250 gr Cucumbers
100 gr Buffalo Milk Mozzarella
30 gr Onion
Salt to taste.
1 clove of garlic
Cubed bread to taste
100 ml Water
100 gr Ice

    1. Blanch the tomatoes
    2. Put them on ice immediately and then peel them
    3. Peel the cucumbers
    4. Blend the tomatoes along with the peppers, cucumbers, onion, garlic and water
    5. Add the salt
    6. Serve in small bowls, adding a buffalo mozzarella and diced bread
    7. Add the Vibianino Basil.

Lemon sorbet with cucumber and basil

   |   By  |  0 Comments

Monodose Recipe

Basil oil
Lemon sorbet with cucumber and basil

Serves 1 as a dessert

60ml Lemon sorbet
50g Cucumber
1 Lemon wedge
1 bottle of basil oil

    1. Peal the cucumber and with a sharp knife, dice cut the firm part of the cucumber. Put all the spilling’s in a blender together with the juice from the lemon wedge.
    2. Place a scope of sorbet in a dessert glass and add the cucumber juice.
    3. Finish with a sprinkle of cucumber dice and 1 bottle of basil oil.

Courgette with almonds and tofu,carrot cream and lovage

   |   By  |  0 Comments

Monodose Recipe

Sesame dressing
Courgette with almonds and tofu,carrot cream and lovage

Serves 1 as a starter

1 Courgette
260gr blanched and blended courgettes
120gr Tofu
50gr Almonds
50gr Hazelnuts
Carrot cream
Frisée salad, Mizuna and Watercress
Lovage (or fresh Celery)
Salt & Pepper
1 bottle of sesame dressing
1 bottle of olive oil

    1. Medium-sized blanched courgettes and emptied internally with a digging spoon
    2. Merge 260gr of blanched and blended courgettes with 120gr of Tofu, 50gr of almonds, extra virgin olive oil, salt, and pepper
    3. Sprinkled with chopped hazelnuts
    4. Bake at 190° Celsius for 8-10 minutes
    5. By using a ring in the center of the plate, garnish with the carrot cream made in advance
    6. Garnish the carrot cream with frisée salad, mizuna and watercress
    7. Spin the lovage (or fresh celery), place it in the center of the carrot cream. If you wish to create a denser texture, use some Xantana and blend it
    8. Finish with a bottle of sesame dressing.

Mixed leaf salad with goats curd and croutons

   |   By  |  0 Comments

Monodose Recipe

Pesto dressing
Mixed leaf salad with goats curd and croutons

Serves 1 as a starter

50g Goat’s curd
20g Romaine lettuce
10g Radicchio lettuce
10g Mache lettuce
40g Ciabatta bread
50g Cucumber
30gr Baby plum tomato
5g Fresh Mint
Salt & pepper
1 bottle of olive oil
1 bottle of pesto dressing

    1. Wash and dry all vegetables and pick a part the romaine, radicchio and mache.
    2. Peal the cucumber and with a sharp knife split the two and take out the seeds with a spoon. Slice the cucumber and split the tomatoes.
    3. To make the croutons. Dice the ciabatta and using a warm frying pan, add the bread, olive oil and fry until golden colour.
    4. Mix all vegetables and lettuces. Place on a plate starting with room tempered goat curd and sprinkle the warm roasted croutons onto.
    5. Finish with a sprinkle of salt and a grinding of black pepper and 1 bottle of pesto dressing.

Bruschetta with heritage tomatoes and burrata

   |   By  |  0 Comments

Monodose Recipe

Tomato & Chili dressing
Bruschetta with heritage tomatoes and burrata

Serves 1 as a starter

50g Heritage tomato
50g Burrata
1 Clove garlic
5g Basil leaf’s
1 slice of Sourdough bread
Salt & pepper
1 bottle of tomato & chili dressing

    1. Thinly slice and chop the basil and garlic.
    2. Wash and dry the tomato and with a sharp knife dice the tomato. Mix with the basil and garlic.
    3. Preheat an outdoor grill for high heat.
    4. Toast the bread until slightly charred on both sides.
    5. Place on a plate starting with bread and tomato mix. Pick apart room tempered burrata and add on top.
    6. Finish the bruschetta with a grinding of black pepper and 1 bottle of tomato and chili dressing.

Chicory, gorgonzola and caramelized walnuts

   |   By  |  0 Comments

Monodose Recipe

Sesame dressing
Chicory, gorgonzola and caramelized walnuts

Serves 1 as a starter

85g Chicory
40g Gorgonzola
20g walnuts
1 tbsp Sugar
1 bottle of sesame dressing

    1. Wash and clean the chicory and with a sharp knife cut off the bottom of the stem.
    2. Using a warm frying pan, caramelize sugar together with the walnuts until golden colour.
    3. Pick apart the gorgonzola and mix gently with the chicory and caramelized walnuts.
    4. Finish with a 1 bottle of sesame dressing.

Trout, olives, tomatoes and a side of spinach

   |   By  |  0 Comments

Monodose Recipe

Tomato & Chili dressing
Trout, olives, tomatoes and a side of spinach

Serves 1 as a main course

100gr Trout fillets
30gr Baby plum tomato
15gr Capers in vinegar
20gr pitted Olives
5g Fresh picked parsley
1 bottle of olive oil
1 bottle of tomato & chili dressing
Salt & pepper

Side dish:
1 Clove garlic
1gr Dried oregano
30gr Red bell pepper
30gr Fresh spinach

    1. Side dish:
      Wash and clean the spinach and bell pepper. With a sharp knife, cut the pepper into triangles and thinly slice the garlic before pan roasting with the olive oil. Add the spinach, season with oregano and with salt & pepper.
    2. Main course:
      Clean the trout from any bones and make sure it is descaled. With a sharp knife, cut into three equal size pieces.
    3. Slice the tomato in half’s and mix with the olives, capers, parsley and the olive oil.
    4. Season the salmon lightly with salt & pepper before panfrying the fish skin side down together with the tomato mix. Depending on thickness, fry on both sides for approx. 2 minutes.
    5. Place on a plate starting with tomato mix and place the trout on top. Finish with a grinding of black pepper and 1 bottle of tomato and chili dressing.

Tomato, Goats cheese and bread salad

   |   By  |  0 Comments

Monodose Recipe

Balsamic
Tomato, Goats cheese and bread salad

Serves 1 as a main course

50g Goat cheese
150g Heritage tomato
10g Radicchio
10g Arugula
40g Altamura bread
1 bottle of olive oil
1 bottle of balsamic
Salt & pepper

    1. Wash and dry all vegetables and pick a part the radicchio.
    2. With a sharp knife, slice half of the tomato into thin slices. Dice the remaining half and mix with the radicchio.
    3. Using a warm frying pan, add chunks of the inside of the bread, olive oil and fry until golden colour.
    4. Place on a plate starting with tomato, arugula, radicchio mix, room tempered goat cheese and sprinkle the warm roasted bread onto.
    5. Finish with a sprinkle of salt and a grinding of black pepper and 1 bottle of balsamic.

Lentils, ricotta & courgettes

   |   By  |  0 Comments

Monodose Recipe

Basil oil
Lentils, ricotta & courgettes

Serves 1 as a starter

30g Puy lentils
1 Lemon wedge
50g Courgettes
50g Ricotta
1 bottle of olive oil
1 bottle of basil oil
Salt & pepper

    1. Place the lentils in a pan and cover with cold water, bring to the boil and simmer gently for 15-20 minutes or until just cooked, but with a little bite. Drain and then season with lemon juice, salt & pepper.
    2. With a slicing machine or a sharp knife, slice the courgettes into thin slices. Don’t worry if the slices are uneven, just try to cut them as thin as possible. Pan fry with the olive oil until charred on both sides.
    3. Place on a plate starting with the courgettes and lentils. Then crumble the ricotta on top.
    4. Finish with a grinding of black pepper and 1 bottle of basil oil.

Potato cake slow-cooked in olive oil

   |   By  |  0 Comments

Monodose Recipe

Pesto dressing
Potato cake slow-cooked in olive oil

Serves 1 as a starter

100 g Potatoes
1 Clove garlic
5g Fresh parsley
1 Lemon wedge
Salt & pepper
1 bottle of pesto dressing
1 bottle of olive oil

    1. Wash and clean the potato’s. With a sharp knife, slice the potato into slices no thicker than 8mm. Season the potato lightly with salt & pepper before panfrying with the olive oil. Cook on both sides until golden colour.
    2. Layer the potato in a smaller pan and bake on low temperature until fully cooked.
    3. Place on a plate and garnish with thinly sliced garlic, chopped parsley and a lemon wedge.
    4. Finish with a pinch of salt and a grinding of black pepper and 1 bottle of pesto dressing.

Burrata with asparagus, pangrattato and sage

   |   By  |  0 Comments

Monodose Recipe

Basil oil
Burrata with asparagus, pangrattato and sage

Serves 4 as a starter

125g Burrata
125g Asparagus
25g Pangrattato
10g Fresh Sage
1 bottle of olive oil
25g Parmigiano Reggiano
1 bottle of basil oil
1 tbsp Butter

    1. Prepare the asparagus. With a sharp knife, cut 2cm of the of the ends. Using a warm frying pan, add the butter, pan grattato and sage together with the asparagus add cook until golden colour.
    2. Place on a plate starting with asparagus, the burrata, then drizzle the sage / pangrattato and shave the parmesan on top.
    3. Finish with a grinding of black pepper and a 1 bottle of basil oil.

Charred Octopus

  |   By  |  0 Comments

Monodose Recipe

Chili oil
Charred Octopus

Serves 1 as a starter

250g Octopus
50g Fennel
30g garlic
25cl White wine
1 Bottle of Chili oil

    1. Wash and clean the fennel. With a sharp knife, cut the fennel into slices. In a big pot, place the fennel, garlic and wine. Fill up with 2l of water. Bring to a boil and then reduce heat to low.
    2. Clean the octopus and make sure it’s beak has been removed. Submerge entire octopus in the boiling water. Cover and simmer until octopus is fork-tender after approx. 60 minutes. Remove from heat and cool for 30 minutes.
    3. Preheat an outdoor grill for high heat and lightly oil the grate.
    4. Grill octopus until charred on all sides, 3 to 4 minutes per side.
    5. Finish with a grinding of black pepper, pinch of salt and 1 bottle of chili oil.

Scallop with caramelized carrots

   |   By  |  0 Comments

Monodose Recipe

Balsamic
Scallop with caramelized carrots

Serves 1 as a starter

1 Scallop
50g Baby carrots
2 tbsp Butter
1 tbsp Sugar
Salt & pepper
1 bottle of balsamic

    1. Peal the carrots. With a sharp knife, cut the carrots into sticks. Using a warm frying pan, caramelize 1 tbsp butter and sugar together with the carrots until golden colour.
    2. Clean the scallop from shell and make sure it is dried from any water. Season the scallop lightly with salt & pepper before panfrying with remaining butter. Fry on both sides for approx. 1 1/2 minutes.
    3. Place on a plate starting with the carrots and caramel with the scallop on top.
    4. Finish with a bottle of balsamic.

Salmon and fennel

  |   By  |  0 Comments

Monodose Recipe

Spicy lemon dressing
Salmon and fennel with spicy lemon dressing

Serves 1 as a Main course

150g Salmon
50g Fennel
1 tbsp Butter
1 bottle of spicy lemon dressing
salt & pepper

    1. Wash and clean the fennel. With a slicing machine or a sharp knife, slice the fennel into thin slices. Don’t worry if the slices are uneven, just try to cut them as thin as possible.
    2. Clean the salmon from any bones and make sure it is descaled. Season the salmon lightly with salt & peppar before panfrying with butter the fish skin side down. Depending on thickness, fry on both sides for approx 3 minutes.
    3. Place on a plate starting with fennel and the salmon on top.
    4. Finish with a spicy lemon dressing dressing.

Bresaola and arugula

  |   By  |  0 Comments

Monodose Recipe

Sesam dressing
Bresaola, arugula and parmesan with Sesam dressing

Serves 1 as starter

60g Bresaola
15g Parmigiano Reggiano
10g Arugula
1 bottle of sesame dressing
Freshly ground black pepper

    1. Wash and clean the arugula.
    2. With a slicing machine or a sharp knife, slice the bresaula into thin slices. Don’t worry if the slices are uneven, just try to cut them as thin as possible.
    3. Place on a plate starting with bresaula, arugula and shave the parmesan on top.
    4. Finish with a grinding of black pepper and a 1 bottle of sesame dressing.

Orange and spring onion salad

   |   By  |  0 Comments

Monodose Recipe

Spicy lemon basil
Orange and scallion salad

Serves 1 as a salad

1 scallion onions
1 orange
10g fresh parsley
1 bottle of spicy lemon dressing

    1. Wash and clean the scallion onion and the parsley.
    2. Cut the top and bottom of the orange. This way, the orange will sit flat on the cutting board. Working from top to bottom, peel the peel. Then with a sharp thin knife, carefully cut between a segment and the membrane relasing the segment.
    3. With a sharp knife, slice the scallion into fine rings. Don’t worry if the slices are uneven, just try to cut them no thicker than 5mm.
    4. Pick the parsley leaveas and mix gently with the orange segments and sliced scallion.
    5. Finish with a 1 bottle of spicy lemon dressing.

Tuna tartar

   |   By  |  0 Comments

Monodose Recipe

Sesame dressing
Tuna and avocado tartar with pumpkin seeds
410 Calories

Serves 1 as a starter

100g fresh tuna fillet
50g avocado
10g pumpkin seeds
1 bottle of sesame dressing
Freshly ground black pepper

  1. Dry roast the pumpkin seeds in a hot frying pan.
  2. With a sharp knife, cut the tuna into cubes.
    Don’t worry if the cubes are uneven, just try to cut them no larger than 8x8mm.
  3. Then cut the avocado into equal sized cubes.
  4. Place on a plate starting with tuna, avocado and sprinkle the roasted pumpkin seeds ontop.
  5. Finish with a grinding of black pepper and 1 bottle of sesame dressing.