Serves 4

Ready in 10 mins

8 thin slices of lean beef (carpaccio)

8 slices of cheese (such as edamer or gouda)

100 ml sweet soy sauce (ready or prepared as indicated below*)

8 skewers

1 tbs vegetable oil

*To prepare the sweet soy sauce, in a small casserole bring to a boil (and let simmer 10 miniutes) the following ingredients: 200 ml soy sauce, 50 ml water and 100 gr white sugar

Let cool before use.

Cut the slices of cheese into smaller strips, roll each slice of cheese into a slice of meat as shown in pictures (and on a skewer). Make sure the cheese in well wrapped.

Heat the vegetable oil in a pan. Dip each skewer into the sweet soy sauce and fry them, both sides, for a couple of minutes or until the cheese is starting to melt.

Serve with sweet soy sauce.

Serves 4

Ready in 25 minutes

4 salmon fillets (150 grams each)

30 grams poppy seeds

1 egg white

3 tbs extra virgin olive oil

salt and pepper

Season with salt and pepper the salmon fillets. Lay them on a dripping pan covered with parchment paper (greased with 1 tbs olive oil).

Beat lightly the egg white and brush the top of each salmon fillet with it. Cover with the poppy seeds.

Bake for 15 minutes at 220° C.

Take out from oven and let it rest for 3 or 4 minutes before serving with any side.

Ideal with baked yellow zucchini (easily baked in oven at 180° C for 30 minutes seasoned with olive oil, salt, pepper a half glass of water). Season with fresh extra virgin olive oil.

A recipe I tried in a Bangkok hotel a few months ago. Amazing. The fresh and raw ratatouille, is a pefect and balanced side for the seared tuna.

Lemongrass is easily found in international foodstores. Other ingredients easily found almost everywhere.

Serves 4

Ready in 45 minutes

400 grams tunafish ‘tail’

200 grams red and yello sweet small peppers

1 or 2 hot chili peppers

1 tbs grated ginger root

1 tbs chopped fresh cilantro

1 garlic cloved finely chopped

salt and pepper

sesame oil

1 tbs fish sauce (if available)

juice of 1 lime

1 lemongrass stalk finely sliced

2 tbs vegetable oil

Chop finely (using hand, and a mortar later – or a mixer) the following ingredients: bell peppers, chilli peppers, ginger, cilantro (retain 1 tsp for finishing later), garlic. Season with salt, pepper, fish sauce, 2 tbs sesame oil and lime. Set aside for 30 minutes.

Meanwhile heat 2 tbs of vegetable oil in a pan. Season with salt the tuna fish and put it into the pan. Sear it for 12/14 minutes, turning it frequently.

Put on blotting paper and set aside while you prepare the plate.

Put the ratatouille lightly drained onto the plate. Slice the tuna fish and put 2 slices per serving on top of the ratatouille. Season with salt and pepper, 1 tbs sesame oil and finish with the lemongrass and the cilantro. Serve.