Category Archives: Festive menues

Dinner at Hartsfield manor

Hartsfield Manor


This wonderful place is situated in a Victorian manor house.

Surrounded by 16 acres of Surrey countryside, Hartsfield Manor is a four-star Victorian property boasting elegant interiors and a garden terrace.

I had a romantic dinner here. The menu was as follows.

Starter: chicken liver pate with toast bread fingers and red onion jam. Well,  the toast was nice crispy outside and soft inside,  a perfect thing. The pate was a little dull,  I would have made it a little spicier with something, for example green peppers.  And would have cooked the red onion jam a little longer with a little more honey and balsamic vinegar.  The lettuce was flavourless,  I would’ve used a little dressing on it.

Chicken liver pate

My chicken liver pate  recipe

The main course  

Chicken breast supreme wrapped in bacon with red wine jus

Chicken breast supreme wrapped in bacon

You may think that this was a simple  chicken breast. But no.  It was full of flavours from the bacon and spices like salt and black pepper.  It was tender at the same time.  The vegetables were cooked with simple spices like salt a black pepper,  minimum.  Unlike similar dishes in London hotels vegetables were flavourful.

Third course was warm chocolate browney with vanilla ice cream.

Warm chocolate browney with vanilla ice cream

I’ve never heard about warm browney,  you can have cold and a kind of hard browneys in coffee shops. I always considered them forgettable. But not this one.

I lliked the warm chocolatey flavour with the cold vanilla ice cream splashed over with chocolate sauce.

If I have to summarize the menu,  I would say it had an outstanding quality.

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Dinner at the White House


05 March 2018.

A dinner in the White House with President Donald Trump.

I will reproduce one by one.

Follow me.

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Bisque with fennel, mussels and shrimps

Bisque with fennel, mussels and shrimps

I tasted this soup in Shipton under Whychwood.

In a seven hundred years old Inn.

It’s worth of visiting this beautiful building.

Both the environment and the soup were delicious.

That’s why I decided to reproduce it.

It was simply scrumptious!


300 g catfish fillets, cut to inch peace’s

Mussels, clams

Cooked shrimps

1-2 tbsp butter

1 onion diced

4 cloves of garlic crushed

2 carrots diced

1/2 fennel bulb sliced

3 celery stalk cut

50 ml brandy

500 ml chicken broth


2 star anise

Salt, black pepper

500 ml double cream

500 ml tomato passata

1 pinch saffron


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Wild rabbit, chicken terrine


200 g streaky bacon

250 g chicken liver

500 g pork mince

2 rabbit loin

2 tbsp butter

1 diced onion

20 ml brandy

Salt, black pepper

2-3 tsp Thyme, dried

2-3 tsp rosemary, dried

2& g breadcrumbs

2 tbsp green peppercorn


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Christmas pudding frangipane tart


1 shortcrust pastry

For the pudding

Chopped dried






Bake in oven at 160 C° for 30-40 minutes

For the frangipane

100 g butter

100 g sugar

3 eggs

100 g almond flour

Almond flakes on top

Bake the tart at 160 C° for 25 minutes.

In half time arrange the almonds flakes on the top.

Serve with brandy custard.

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Chicken and lobster sticky rice recipe

Steamed Lobster Rice With Chicken

I bet you have never eaten this dish before 😍 Yummy Yummy 🤤🤤

Publié par NTD Taste Life sur samedi 25 novembre 2017

I love this dish very much!!



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Seared Salmon with Pesto Zucchini Spaghetti for Two


I’m  continuously working on healthy and fat burning dishes.

This is one of them, a high protein, good fat low carb combination.

Salmon us a good source of protein and good fats.

Zucchini spaghetti is one of the best vegetables to eat when you want to burn fat.



Salt, black pepper

Oil to fry

Green pesto

Zucchini spaghetti


1 tbsp chopped onion

Chopped garlic

Grated parmesan

Salt and black pepper


Don’t cook the zucchini spaghetti, only make it hot until it starts releasing juices.

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Valentine’s day dinner before sex

What do you expect to give to your partner on Valentine day?

A cosy romantic evening at home, or in a restaurant?

What makes a cosy, romantic evening?

Drink? A dinner? Sex?

Well I tried to make a Valentine day menu which provides a cosy evening with your partner.

Probably this dinner will end up in bed, hence it is important to choose the right ingredients.

My dinner will strengthen your sexual desires.

Don’t forget to prepare something to nibble after sex.

Before sex dinner


Put away your dry wine snobbery.

Choose sweet prosecco or champagne with sweet fruits.

Put up your prosecco with a dash of Chambord black raspberry liquor and strawberries.


Avocado snd strawberry salad

Avocado is an excellent aphrodisiac. Avocado and strawberry salad with sweet dressing.

I used vinegar with pomegranate syrup and honey to make a nice dressing.

Recipe here

Fish or seafood

Lobster in tomato sauce

Recipe here


Chocolate is a very good aphrodisiac.

Make a dessert with chocolate and egg. A chocolate flan or creme brulée.

Recipe here

After sex nibbles

Mexican seafood sauté with avocado and mango


Recipe here

Fruit salad

Mixed fruits like figs, grapes, strawberries, pomegranate seeds, orange segments, ripe bananas. The dressing may be honeyed yoghurt or honey syrup made with lemon juice.

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Mexican seafood sauté with avocado and mango

You can prepare this in advance as a cold salad.

When it is needed, just take out of your fridge and nibble it with a skewer, toothpick, or dessert fork.



Oil to shallow fry

The marinade

1/3 cup chopped shallots (about 2 medium)

1/4 cup fresh lime juice

1/4 cup tequila

2 garlic cloves, pressed

2 teaspoons ground cumin

1/3 cup plus 4 tablespoons olive oil, divided

The salsa

1 avocado diced

1 ripe mango diced

Mint leaves chopped

1 tbsp chopped onion

1 lemon juice

Salt and black pepper

Olive oil


Make the marinade and marinate the prawns for an hour.

Make the salsa.

Fry  red chili flakes in one tablespoon oil.

Strain the oil and fry the patted prawns in this spicy oil until cooked.

Chill instantly in cold water.

Mix the prawns with the avocado mango pieces, season and keep refrigerated.

Enjoy by fingers in bed.

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Spiced autumn fruits with pan fried french fried brioche



Peach quartered

Nectarine quartered

Figs quartered

Plums quartered


Brown sugar or palm sugar


Star anise

Cinnamon stick

Vanilla icecream

A few slices of brioche

2 eggs

1 tbsp sugar or honey

100  ml double cream

1/4 tsp ground cinnamon

Butter to fry


Melt the butter in a pan. Add the fruits, toss with the butter and sprinkle with palm sugar or brown sugar.

Caramelise on high heat. When the fruits are tender, add the Drambuie. Bring to the boil and flambée the fruits.

Beat the eggs sugar and cream together.

Soak the brioche slices in the egg mixture and fry on a tablespoon of oil.

Serve with the hot fruits and a scoop of vanilla icecream.


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