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Life on Lantau > HOME CHEF

HOME CHEF

CLUB MED

Crisp, cool and refreshing, these fruit-based salad recipes are the best eaten outdoors. Photos courtesy of Adobe Stock CUCUMBER MELON CAPRESE SALAD  Serves 2 (appetizer)  8 thin slices cantaloupe  255g cucumber, thinly sliced  Large handful arugula greens, stems removed  Small handful basil leaves, torn into large pieces  Small handful mint leaves, torn into large pieces  1tbsp olive oil, plus extra for drizzling  3tsp white wine vinegar  170g fresh mozzarella, drained, halved and sliced  In a… Read More »CLUB MED

Just Desserts

Chewy, gooey meringues and custard-filled pastries provide the perfect accompaniment to summer fruits, and never fail to produce gasps of delight when they appear. MERINGUES WITH STRAWBERRIES AND CREAM Makes 6 4 large egg whites, at room temperature 115g caster sugar 115g icing sugar 600g strawberries 25g icing sugar Heat the oven to 110˚C. Beat the egg whites in a mixing bowl to form stiff peaks. Add the caster sugar, a dessertspoonful at a time,… Read More »Just Desserts

SPRING BREAK-FASTS 

Try these easy-to-make, egg-based brunch dishes, just perfect for the long Easter weekend. PHOTOS COURTESY OF Adobe Stock  EASY EGG MUFFINS  Serves 4  1tbsp oil  150g broccoli, finely chopped  1 red pepper, finely chopped  4 slices bacon, chopped  2 spring onions, sliced  6 large eggs  1tbsp milk  Pinch of smoked paprika  50g cheddar or gruyère, grated  Handful of chives, chopped  Heat the oven to 200˚C. Brush half the oil across an 8-hole muffin tin.  Heat… Read More »SPRING BREAK-FASTS 

LOVE BITES

Decadent Treats to Share with the One You Love on Valentine’s DaY ARTICHOKE HEARTS Serves 2 2 globe artichokes 2 lemons, halved 50g plain flour Remove the tough outer leaves from the artichokes and cut off the stalks and the tops. Using a sharp knife, trim off any tough parts, discarding everything except the tender leaves and stem. Rub each artichoke with the cut side of a lemon. Set aside in a bowl of water.… Read More »LOVE BITES

Xmas Appetizers

PIGS IN BLANKETS  Serves 8 8 rashers streaky bacon  16 sage leaves  16 chipolatas  1tbsp honey  Heat the oven to 190˚C. Cut the bacon rashers in half. Lay 1 sage leaf on each chipolata. Wrap a piece of bacon around each chipolata. Next, brush each bacon-wrapped sausage with a little honey before cooking for 30-35 minutes until golden.  And here’s a top twist: Instead of sausages, cut 100g peeled butternut squash into 16 chunks and… Read More »Xmas Appetizers