Thursday, December 30, 2010

Chicken Laska Recipe

I'm gong to leave the exact amounts to you to decide as I'm about to cook this recipe for the first time. This recipe is created from picking up ideas on what ingredients to use from eating Laska myself, researching and experience. I hope it works..... ;)

  • chicken breast
  • laska spice
  • chicken stock
  • prawn stock
  • paprika
  • lemon rind
  • lemon juice
  • Extra Virgin olive oil
  • Pinch of sea salt
  • garlic
  • turmeric
  • chili
  • coriander
  • ginger
  • lemon grass
  • Vegetables like Bok Choi
  • Asian Noodles
  • coconut cream
  • water

Take chicken breast and slice thinly. Add laska spice, salt, chicken stock, prawn stock, paprika and lemon rind to the chicken, sprinkle lemon juice and mix with olive oil until a light marinade is coating the chicken slices. Set aside.

Combine onion, garlic, lemon rind, lemon juice, turmeric, chili, coriander, ginger and lemon grass into spice bowl and crush. Put aside.

Prepared vegetables and have all ingredients ready to cook.

Heat wok or fry pan and add olive oil. When heated high add chicken slices and fry until golden brown. The chicken should only take a couple of minutes, you want it just browned. Put on plate & set aside.

Take the pan you just used for the chicken and heat. Place laska paste in pan and cook for a few minutes on medium heat. Pour lemon juice into pan to de-glaze. Add coconut cream and some water, bring to boil and then turn down to low. Cook slowly for 10 minutes.

Prepare pot of boiling water. Add noodles and cook for a couple of minutes until cooked.

Add chicken slices to Laska and cook for one minute before serving.
Serve the noodles with the cooked Laska.

Monday, December 27, 2010

Peach & Apple Custard Tart


1 tbsp of Unsalted Butter
1 tbsp of raw organic sugar
3 tbsp organic flour

3 large peaches, peeled, sliced*
1 large Apples, peeled, sliced*
1/2 tbsp of raw organic sugar
1/2 tbsp of raw organic honey
1/4 cup fresh cream
2 tbsp organic fresh natural yogurt
1 tbsp organic flour
1 free range egg
2 tbsp sliced almonds
drops of Vanilla Essence or tsp of vanilla paste
1 tbsp of fresh squeezed lemon juice

fruit custard tartDirections:
Heat oven to 400°F. Combine butter and 1 tbsp sugar in medium bowl. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed. If crust mixture is too dry, add 1 to 2 tbsp of milk.

Press dough onto bottom and sides of greased flat oven pan. Bake for about 17 minutes or until light golden brown. Remove crust from oven; arrange fruit slices over hot, partially baked crust.

Peel and slice fruit. Put lemon juice, tbsp of sugar and honey into small saucepan and put on med heat. While that is heating place fruit into the pan and continue to cook fruit on simmer with lid on for about 10 minutes or until it is cooked through. Take off heat and put aside.

Reduce oven temperature to 350°F. Whisk egg lightly and combine all remaining filling ingredients except almonds in small bowl and continue to whisk lightly. Pour filling mixture over fruit slices in oven dish; sprinkle with sliced almonds. Bake for 25 to 35 minutes or until crust is golden brown and filling is set. Cool completely before serving. Store refrigerated.

Monday, December 20, 2010

Red Papaya Curry with Tangy Chicken Strips


  • 1 half of medium papaya (peeled, deseeded, chopped in chunks)

  • 1 small can of quality coconut milk

  • 1 small onion (peeled & chopped)

  • •1 garlic clove (peeled & chopped)

  • Shrimp or Prawn Stock

  • 1 small piece of lemongrass

  • ¼ tsp turmeric

  • red chili pepper

  • Organic soya sauce & salt (for seasoning)

  • Ginger(peeled & chopped)

  • Vegetables like button mushrooms, carrot, red capsicum etc

  • 1 half of breast fillet of Free Range Chicken, sliced into 6 - 7 strips

  • Extra Virgin Olive Oil

  • Paprika

  • Juice of 1 small lemon and lemon rind


Red Papaya Curry
Prepare the chicken, slicing it and placing it on a small lunch plate. Sprinkle Paprika, some of the lemon rind,  lemon juice, ginger, lemon grass, olive oil and garlic. Now with your fingers mix the ingredients in with the chicken strips so they will marinate.  Set aside while you prepare the other parts of the recipe.

Wash some basmati rice and place it on the oven to serve with the meal later.

Peel, cut the papaya into half and take out the seeds. Slice the papaya or cut it into pieces. Set aside.

Blend onion, garlic, ginger, chili, lemon juice, shrimp stock, lemon juice, lemon rind and turmeric together in a food processor into a paste. Set aside.

Heat large fry-pan with until hot.

Place oil into pan, heat and add the vegetables while mixing them like a stir fry

Add the paste with the vegetables and lemongrass under medium heat and fry lightly until it changes color (the paste will turn light brown). It'll take about 12 minutes.

Add in the sliced papaya, stir and mix the vegetables and paste with the papaya.

Season with a light sprinkle of soy sauce & sea salt

Pour in the coconut milk. Add cold water for more liquid if required

Let it cook slowly for a further 5 minutes

While that is cooking, put small pan on oven and heat to high.

Place olive oil in pan and once heated place chicken strips into pan.

Fry until golden brown and turn to cook other side.

Once the chicken has fried for a few minutes with a golden color and crispy then place chicken into curry.

Pour a little lemon juice t de-glaze pad that chicken was fried in, place a little water and then pour this gravy into the curry as well for extra flavor.

Cook curry for  further 7 - 10 minutes slowly.

Serve hot with rice.

Tuesday, December 14, 2010

Gnocchi Recipe

Ingredients (serves 1):

  • 1 Large potatoe ( or 2 small ones)
  • 1 free range egg, lightly beaten
  • 2 tbsp of organic flour
  • pinch of sea salt


Fill a large pot with cold water. Salt the water and place on stove to heat, at the same time wash the potatoes leaving the skin on and place into the pot. Bring the water to a boil and then quickly bring temperature down to a medium simmer and cook the potatoes until tender throughout, this takes roughly 35-40 minutes.

Remove the potatoes from the water carefully. Place each potato piece on a large cutting board and peel them quickly after removing from water.  Keep in mind that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can by placing them on the cutting board and using a fork to mash them very lightly. To mash them correctly, run the fork down the sides of the peeled potato creating a fluffy potato base. Don't over-mash - you are simply after an even consistency with no noticeable lumps.

Save the potato water.

Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle some of the flour across the top. Use a metal spatula to mix the flour and eggs into the potatoes with the egg mixed throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble.

Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. The dough should be moist but not sticky. Cut it into small pieces. Now gently roll each 1/8th of dough into a long-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.

At this point you can shape the Gnocchi if you wish or just use them as they are.  Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.

Now reheat your potato water, and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top.

Take them out of the water with a slotted spoon ten seconds or so after they've surfaced. Place the gnocchi on a large flat plate. Continue cooking in batches until all the gnocchi are done.

Gently toss with more sauce or pesto and serve immediately, with a drizzle of good olive oil on top.

Wednesday, November 17, 2010

Prawn Stock

Prawns heads are not that appetizing to most Western people but we can use them to make a great stock for other recipes. It's quite simple really and here is the recipe:


  • 10 Med Prawn heads (chop the tentacles off and take veins out of any shells from tail).

  • 1 med Onion

  • 3 gloves of Garlic

  • Extra Virgin Olive oil

  • 1 small slice of fresh Ginger


Chop the onions, garlic and chili fine. Heat Heavy based saucepan and cook these ingredients in the pan with some olive oil. Place the onions in first, after 1 minute place garlic followed by the ginger.

Take the prawn heads and place into spice bowl and grind until mashed up. Place these into the pan.

Continue to cook for a further minute or two until cooked and the flavor is apparent. Now add about 4 cups of cold water, bring to boil and then turn down to simmer. Put lid on pot and simmer for at least 2 hours.

Turn off heat, sieve mix into bowl.

You can use right away to flavor Asian dishes or any dish than can benefit from some extra flavor. The stock can be kept in the fridge for a few days but it's better to freeze it to use as needed.
To freeze it then let the stock cool and put into ice cube containers. Place into freezer and once frozen the take out and put into container. Place back into freezer and use as needed.

Thursday, November 4, 2010

Mango Chicken

Here is a tasty dish that brings out some great flavors with the great mix of chicken and mango.

Ingredients:(serves 1)

1 chicken breasts, cut into long strips
1 red capsicum chopped into small to medium pieces
3 asparagus chopped into small to medium pieces
1 small mushroom chopped into small to medium pieces
Extra virgin oil for pan-frying
1/4 cup of organic flour mixed with pinch of sea salt
1/4 tsp of coriander
2 tbsp coconut milk
2 tbsp of water

Mango Sauce:
1 fresh ripe mango fruit (peeled and seeded)
1 tsp chopped fresh red chili or dried chili
1 tbsp lemon juice
1 tbsp of lemon peel
1/2 tbsp soy sauce
1 tsp raw sugar
1 small piece of ginger, sliced
1 cloves garlic
1/4 tsp. turmeric

Put all the Mango Sauce ingredients into a food processor and mix until smooth. Set aside.

Mix the flour and salt together and place on flat plate. Mix the chicken pieces into the flour to coat them.

Heat a fry pan over medium-high heat. Add the olive oil, then fry the chicken pieces on high, quickly all together. Fry 3-4 minutes per side until golden brown and cooked through.

Remove chicken from pan and set on clean plate.

Keep the pan used for the chicken hot and add the vegetables, stir and fry for a minute or two.

Now add the mango sauce while continuing to stir. Now add coconut milk and a little water. Reduce heat and simmer for 5 minutes.

Add the fried chicken pieces, gently stirring them in to cover with sauce. Simmer for another 4 -5 minutes.

Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Basmati or jasmine rice.

Saturday, October 30, 2010

Secret Chef Tips

After years of cooking in commercial kitchens and at home I have decided to write some of the little things that make cooking easier. I will now present you with some top tips for cooking.

Garlic - this easy way to cut garlic is to put the cloves lined up on the board. Now slice the root end off. Then place the cloves spread out flat on the board. Take a large knife and place the side over some of the garlic cloves and bash down with your hand to crush the garlic. Repeat with all the cloves. The garlic shell will fall off and it is now ready to slice with a sharp knife. This is very quick and an easy way to prepare garlic and after a few times of doing it you will find it a simple procedure.

Tomatoes - Always use a very sharp knife and it will be much easier to slice

Onions - If the onions are stinging your eyes then put the garlic in water to counteract it. Also, use a sharp knife when cutting to have fewer problems.

Boiling water - use a lid to boil water, it is much faster

Rice - Wash 2- 3 times in cold water. Put lid on and bring to boil. Turn heat down to simmer and let cook slowly.

Potatoes - Cook in cold water and bring to boil, then turn down and cook on low to medium heat. Keep the skin on for tastier and healthier potatoes.

Vegetables - Keep skin on veggies like carrots and potatoes for more fiber and texture plus as above, healthier too. Carrots take quite awhile to cook so it's better to put them on earlier or cut them small than other veggies. Don't cook leafy veggies too long, the less the better. Steam or blanch for healthier veggies. Only use minimal water when cooking in water for leafy and green veggies.

Pasta - Bring water to boil in large pot with plenty of water. Add pinch of sea salt (no oil needed) then place the pasta in. Put lid over the pot until it comes back to the boil then immediately take lid off and cook open. Take fork and stir a few times and then leave to cook until al dente. It’s better to under cook slightly than over cook pasta. The pasta should visibly look larger when it is nearly ready. Take fork and select a strand of pasta, take out of pot and bite it see if it is ready. When it is ready, drain in sieve quickly but leave the last drops of water still on, now lace the pasta back in the empty pot. Drizzle some extra virgin olive oil over the pasta and stir it in with fork and serve. Serve pasta on the plate first separately from the sauce, don't mix into sauce unless the dish is one that requires it or you want to do something different. In general pasta is better served on plate first and then you pour the sauce over the pasta followed usually by shaved Parmesan cheese.

Wednesday, October 27, 2010

Rosemary Fried Lamb with Potato Fritters & Green Salad

Here is a fairly easy recipe to make for a delicious meal of lamb, potato fritters and a tasty salad.

Recipe serves one person.


Potato Fritters 
Here is the recipe for the Tasty Grated Potato Fritters


  • 1 tbs of lemon juice

  • 1 tbs of fresh squeezed orange juice

  • small slice of Danish feta cheese

  • 1 serving of baby spinach leaves

  • 1/2 small courgette

  • ground black pepper & sea salt for seasoning

  • Extra virgin Olive Oil


  • 2 or 3 lamb forequarter chops

  • 2 cloves of garlic

  • sprig of fresh rosemary (could use dried)

  • sprig of fresh thyme (could use dried)

  • ground black pepper & sea salt for seasoning

  • Extra virgin Olive Oil

Lamb Meal
Take the lamb chops and place in a shallow open container. Crush & cut the garlic. Sprinkle the olive oil over the chops and rub over evenly on both sides of the lamb chops. Take the garlic, pepper and herbs and rub on both sides of the lamb. Place a cover over the container & place in fridge until ready to cook. You can prepare the lamb a few hours earlier if you like to get the flavors to work.

Prepare the Potato Fritters according to the recipe and put aside.

For the salad, take the baby spinach leaves and wash in cold water then drain then place in bowl. Grate the courgette into the bowl, chop the feta into 1 inch pieces and place in bowl. Continue to place lemon & orange juice and a tiny sprinkle of black pepper into the bowl along with a sprinkle of olive oil. Mix the salad lightly, put over lid or cover and place in fridge.

Now start to cook the potato fritters according to the recipe. Once the fritters have started then heat a fry pan to high. Once heated place olive oil into pan. Take out chops from fridge and place each chop into the pan and cooked on medium high but not too high otherwise the garlic will burn. Once one side is browned nicely then turn over, it should take around 3 -4 minutes and depends on how you prefer your lamb. At the same time continue to cook the potato fritters.

Once these two dishes are ready, serve with the salad. Enjoy!

Tuesday, October 19, 2010

Tasty Beef Soup

I made this soup this evening, improvising with what I had in my fridge and I was so happy with it I thought I should share the recipe.

You could have this dish on a cold winter evening and it really is a meal all in one. You don't need any additional rice or carbs although you could try it with a few pieces of toast.

You can be flexible as always with my recipes, try variations of vegetables and meat.


1 serving of gravy beef sliced into large bite size chunks
2 large garlic cloves
1 large onion sliced into rings
2 small fresh or canned tomatoes
Fresh or dried chilli chopped or flaked to taste
1 tsp laska powder
2 bay leaves
1 tbsp of low salt soya sauce
1 large potato chopped into quarters
small piece of green capsicum
small piece of broccoli
olive oil
1 tbsp flour
pinch of salt & grown black pepper
1 tsp of marmite (optional)

tasty beef soup 

Heat large saucepan
Place oil into saucepan when hot
when oil has heated place onion rings, a minute later place beef cubes in and brown lightly while stirring.

Place garlic & chilli in pan and continue to fry lightly for another minute.

Place tomatoes in saucepan along with enough cold water to cover sauce pan half way (about 3- 4 cups)

Place potatoes in to the saucepan along with bay leaves, salt, pepper, laska powder, marmite, soya sauce.

Continue to cook for 1 hour with lid on saucepan on low heat.

After 1 hour place other vegetables in and continue to cook with lid on very slowly for further 2 hours.

Take off heat after 2 hours. Mix flour into a cup with a tiny bit of water to make paste until smooth. Add flour paste to soup and heat for a further 2-3 minutes while mixing flour in as the soup thickens.

The soup is now ready, pour into large bowls and serve.

*Optional, you can substitute any vegetables like carrot or celery in place of broccoli and capsicum.

Sunday, October 17, 2010

Special Chili Sauce

This is a recipe for a tasty sauce to go in b-b-q or fried chicken. It was inspired from Oporto's Bondi burger chili sauce.


1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
1 red capsicum chopped
2 small hot red pepper chopped
1 teaspoon salt
1 tbsp water
1 small piece of ginger
juice of small lemon
1 tsp of lemon rind
1 tablespoon minced garlic

Combine all of the ingredients except the garlic in a saucepan over medium to high heat. Cook, stirring, for 3-4 minutes. Mix in the garlic, remove from heat before garlic browns, and allow to cool to room temperature. When the sauce is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh sieve. Pour the sauce into a glass container and cover. Leave for 7 days before using.

Monday, October 4, 2010

Rustic Beef & Vegetable Spaghetti

rustic spaghettiI'm going to share with you readers my favorite dish, in fact I love it so much I have cooked it for my main meal for the last several years a few times a week at times. This recipe was developed over years of learning, listening, experimenting and of course tasting. What I like so much about this dish is that it is healthy, tasty and adaptable all in one. You can chop & change ingredients to suit your own tastes and if you only have dried herbs on hand instead of fresh ones then it will still taste great. In fact the picture I have provided is what I cooked for my own meal this evening and we never had any fresh herbs on hand so it was cooked with dried ones while it was still most enjoyable.

So let's start with an ingredient list shall we...

Ingredients for Rustic Beef & Vegetable Spaghetti (serve 1 person):

  • 1 serving of fresh or dried pasta, it's better to make your own but dried is fine. Use standard Spaghetti or fettuccine.

  • 4-5 small fresh tomatoes, chopped into medium sized pieces or a 1/3rd of a can of organic tomatoes, chopped

  • 2 large cloves of garlic, peeled, crushed and chopped finely

  • 1 small onion, peeled and chopped

  • 1 small courgette, chopped into bite sized pieces

  • medium sized piece of green capsicum, chopped into bite sized pieces

  • half a cup of fresh baby spinach leaves

  • Fresh Danish Feta cheese, chopped into 6 -7 1 inch pieces

  • Fresh Permission Cheese, grated for serving

  • 3 -4 fresh basil leaves

  • 1 sprig of fresh oregano

  • 1 small bay leave

  • 1/2 tsp of Paprika

  • 1 small hot red chili or use to taste

  • Good quality Extra Virgin Olive oil

  • 1 serving of rump steak

  • 1 rasher of middle bacon

  • 2 small button mushrooms, chopped roughly

  • 1 small dried clove

  • sprinkle of sea salt

  • sprinkle of raw sugar

  • sprinkle of fresh cream


Prepare and chop ingredients and have everything ready to use. Use a food processor and mince the steak & bacon together until it is minced nicely. Do not mince it so it is too fine, stop the processor before it is minced to fine.

Pre-heat your oven and a casserole dish to medium heat (around 180 c).

Now heat a large chef quality fry pan until it becomes quite hot and put an amount of olive oil in to cover the base. When the oil is showing it is hot (which should be right away) then make sure the fry pan base is covered with the oil and place the mince in. Lay it flat so it covered the pan base while browning quickly. Your goal is to brown the mince on one side quickly, not to boil it slowly.

Once it has browned then quickly turn it over and then place the onions into the pan as well while turning the heat down a bit now. Stir and then proceed to introduce the rest of the vegetables starting with the mushrooms, then the courgette and then the capsicum. Keep stirring everything while it is frying lightly.

Now start placing the garlic, chili and the tomatoes into the pan and continue to fry lightly and mix. Now you can put most of the basil & oregano in ( you can keep some fresh leaves for later if you like). Proceed to mix in the rest of the ingredients, the paprika, clove and bay leaves.

Now place some fresh cold or tepid water into the pan to glaze it and give it some juice, about half a cup. Continue to stir on low heat for a few minutes. sprinkle a tiny bit of raw sugar & sea salt into mix. Pour in the fresh cream as well, maybe a large tbsp or to taste.

Now take the pre-heated casserole dish out and place the pasta sauce into the dish and quickly place back in oven.

Cook in oven for a further 15 minutes on low to medium heat.

You should now start to prepare & cook your pasta so it will be al dente & ready just as you serve the pasta beef & vegetable sauce.

Once everything is ready to serve, take the pasta from the water and drain with sieve. Leave a tiny bit of water before completely draining and place pasta back in the same pot. Now sprinkle some olive oil onto the pasta and mix quickly & briefly with a fork. Once all the juice has been absorbed by the pasta then serve on to plate.

Take the pasta sauce out of the oven and place on oven top. Take lid off and place the feta cheese & spinach into the dish. Mix carefully and place lid back on for 1 minute.

Now serve the pasta sauce mix onto the cooked pasta.

Sprinkle permission cheese over the top and a few chopped herb leaves for garnish.


Wednesday, September 29, 2010

Simple Thai Green Curry

This curry recipe was inspired from a dish Gordon Ramsay does but I have simplified it so it can be easily cooked with common ingredients. This dish could be prepared in less than 15 minutes and it would take about the same to cook it.

A green tea or a light white wine could accompany this dish. You could also add a sprinkle of chopped basil leaves for some color when served.

Serves 1

Ingredients for the curry paste:

  • small piece of ginger, peeled & chopped

  • 1 shallot (could use onion instead if no shallots available), peeled & chopped

  • 1 tbsp coriander roots(or leaves, stalks)

  • 1 or 2 green chillies, chopped

  • 1 tsp shrimp paste (use fish sauce or sprinkle of sea salt if no shrimp paste available)

  • 1 garlic cloves, peeled & chopped

  • 1 tbsp olive oil

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1 tbsp of lemon juice

  • Zest of 1 lime (ok to exchange with lemon zest)

cooking thai green curry

For the curry:

  • 2 small mushrooms, thick sliced

  • 1 small aubergines, roughly chopped

  • 1 small courgette, roughly chopped

  • 1 piece of green capsicum, roughly chopped

  • 1 piece of carrot, roughly chopped

  • 1 tsp fresh green peppercorns, drained (could exchange with sprinkle of black pepper)

  • 1 breast of a free-range chicken skinned, boned and cut into 7 or 8 strips

  • 1 small can of good quality coconut milk

  • 1 tsp of raw sugar

  • 1 lime leave (could exchange with lemon or lime zest)

  • 1.5 tbsp fresh coriander, roughly chopped

  • 1 tbsp chopped basil leaves

  • Olive oil

For the rice:

  • 1 small piece of shallot (could use onion instead if no shallots available), peeled & finely chopped

  • sprinkle of cinnamon

  • Peeled zest of an orange

  • Peeled zest of 1 lime

  • 1 serving of jasmine rice (could exchange with basmati rice)

  • Olive oil

thai green chicken curry


1. Whiz all the curry paste ingredients together in a blender.

2. Heat a tablespoon of olive oil in a hot pan, add the chicken pieces and stir-fry for 1-2 minutes.

3. Now add all of the curry paste and mix in

4. Add the vegetables and peppercorns to the pan and stir-fry for three minutes

5. Add the thick part of the coconut milk and cook for 5 minutes to tenderize the chicken.

6. Add the rest of the coconut milk together with the sugar and citrus leaves. Bring slowly to the boil before adding most of the coriander, basil and the fish sauce.

7. Simmer until the vegetables and chicken are cooked, you may need to add a little water if the curry is too thick.

8. Meanwhile put the shallot in a little olive oil in a saucepan with a tight fitting lid.

9. Add the cinnamon, citrus peel and rice, pour over the boiling water - check your individual packet for cooking instructions.

10. Cover the rice with a circle of greaseproof paper, put on the lid and place in a preheated oven for 10 minutes at 200°C.

11. Remove the rice from the oven and stir.

12. Leave for 3-4 minutes to finish cooking in its own steam.

13. Remove the citrus peel before serving the rice with the curry

Thursday, August 12, 2010

Cook from the Heart

I continue to search out and discover what makes our food taste better. Whenever I cook something delicious there is one thing I notice every time. That is that it was cooked with love and from the heart.

You have to treat each recipe and dish you make as the most important dish you will ever cook. With this philosophy then you can really never go wrong. Just make sure that each ingredient used, each part of the cooking process or each you slice or mix the ingredients that this is the best dish you will ever make.

Maybe you can imagine that the final dish will go out to a cooking contest, like you see on Master Chef or Top Chef. Consider each dish a master piece and make it from the heart.