Cookery & hobbies

Heidi's Guide to Fusion Cuisine

Camilla Soerensen and Naja Kjeldsen

Heidi's Guide to Fusion Cuisine

Fast & Furious Cooking for 1 to 10 Persons

Reading:

Foreword by the Author

Having lived in three countries for over twenty years each, namely Denmark, England and Switzerland and travelled extensively – I want to make cooking easy for the new generation, be it cooking for dinner parties (all the recipes are listed for ten persons) a college kitchen or eating well being single (all the recipes except the salads and meringue can be frozen in single portions, and mixed and matched directly from the freezer).

I came to England in 1977 to marry my childhood sweetheart and I had great trouble in living up to his mother’s culinary reputation.

I want to dedicate this book to my god children, Heidi, my first, Charlotte, Rebecca and Katrina, my sister-in-law’s daughters and August my best friend Niels’s son. A special thank you to Birgitte and Yvonne for validating the recipes.

The book gives ample opportunity to eat together and separately. You do not always have to eat the same, as a twosome, and when you work hard it is nice to take something exquisite out of the freezer.

The emphasis is on healthy eating: All the recipes use olive oil and low fat products such as quark and low fat Philadelphia.

Salt and pepper are not listed in the recipes.

Desserts are an exception, where both cream and sugar are used. I suggest eating them in small portions as a treat rather than over indulging.

The Port and the Madeira soufflés are exceptions, and contain no sugar. Either quark or mascarpone are much lower in fat than cream.

I have used a series of rubber and silicone moulds that are readily available in good kitchen stores. These are ideal for single portions and for freezing. Ramekins are similarly useful and are also ovenproof.

***

1. Smoked Salmon and Avocado Mousse

Ingredients:
(Makes 12)
1 Ripe avocado
25ml Orange juice
100g Philadelphia low fat cream cheese spread
100g Smoked salmon
125g Low fat Quark
10 Drops of Lea and Perrins
6 Leaves of gelatine (10g) soaked in cold water

Method:
Peel, destone and mash the avocado with a food processor.
Add orange juice and stir well to avoid discolouration.
Drain the gelatine and place in a coffee mug, add three tablespoons of boiling water and stir until completely dissolved.
With a small tea sieve, sieve the gelatine mixture into the avocado and orange juice and stir well.
Add the Philadelphia low fat cream spread, the low fat Quark, the Lea and Perrins and stir well.
In two six cake cup plastic moulds press down the smoked salmon to form an even layer at the bottom, and spoon over the avocado mixture.
Let it set in the fridge to avoid condensation and freeze for twenty-four hours and pop out individually and store in a plastic bag.
When ready to use defrost in the fridge for eight hours and transfer onto a serving plate and decorate with lime and tortilla chips.

TIP: Buy ripe avocados, halve, peel and destone and freeze flat in plastic bags. When used for the mousse they set well. If used individually defrost in fridge, cut in slices and serve with your favourite topping such as tuna, prawns or smoked ham. If you cannot get plastic moulds you can use a Yorkshire pudding metal tray and line each individual mould with a double layer of cling film to ensure easy removal when set or frozen.

***

2. Crab Bake with Seaweed served with Blinis

Ingredients:
(Makes 10)
20 Crab sticks
100g Philadelphia low fat cream cheese spread
50g Japanese seaweed
125g Low fat Quark
10 Drops of Lea and Perrins

Method:
Chop up the seaweed and the crab sticks together in a food processor.
Add the rest of the ingredients and season to taste.
Transfer to 6 cm ramekins and decorate with the seaweed.
Bake in a preheated oven for fifteen minutes at 180°C until lightly brown and serve with hot blinis. Frozen ramekins can be cooked from frozen for twenty minutes.

TIP: You can make a mousse by adding six leaves of gelatine as described in 1 above (Smoked Salmon and Avocado Mousse) and add two stiffly beaten egg whites before transferring mixture to ramekins and let them set in a fridge for four hours before serving or freezing.

***

3. Blue Cheese Mousse with Walnuts served with a Date and Walnut Salad

Ingredients:
(Makes 12)
250g Blue cheese (Saint Agur)
100g Philadelphia low fat cream cheese spread
125g Low fat Quark
10 Drops of Lea and Perrins
6 Leaves of gelatine (10g) soaked in cold water
4 Stiffly beaten egg whites
12 Walnut halves for decoration in moulds. Walnut halves and sliced dates mixed for decoration (4–6 per person)
2–3 Blinis per person

Method:
Mash the blue cheese in a food processor.
Drain the gelatine and place in a coffee mug. Add three table spoons of boiling water and stir until completely dissolved.
With a small tea sieve, sieve the gelatine mixture into the cheese and stir well.
Add the Philadelphia low fat cream cheese spread, the low fat Quark and the Lea and Perrins and stir well.
Fold in the egg whites.
In two six cake cup plastic moulds, lay down half a walnut and spoon over the avocado mixture carefully keeping the walnuts at the bottom.
Let it set in the fridge to avoid condensation and freeze for twenty-four hours and pop out individually and store in a plastic bag.
When ready to use defrost in the fridge for eight hours and transfer to a serving plate and decorate with dates and walnuts.
Warm the Blinis in a preheated oven at 180°C for five minutes.

***

4. Smoked Trout Roulade with Two Sauces

Ingredients:
(Makes 20 pieces. Serves 10)
250g Smoked trout
200g Low fat Quark
10 Drops of Lea and Perrins
4 Egg yolks
4 Stiffly beaten egg whites
4 Tablespoons desiccated coconut for the roulade, and desiccated coconut for the baking sheet
200g Philadelphia low fat cheese spread with herbs for the filling
10 Portions of Marie Rose Sauce (19)
10 Portions of white wine sauce (16)

Method:
Flake the fish avoiding any bones and mash in a food processor.
Add the egg yolks, the Lea and Perrins and the desiccated coconut and stir well.
Fold in the egg whites.
In a 25cm x 33 cm Swiss roll tin add a layer of foil overlapping the sides well, and a layer of cling film. Dust with the coconut and add mixture to the tin evenly.
Place in preheated oven at 180°C for eight to ten minutes until springy.
Use the foil to transfer the roulade to a flat surface.
Allow to cool for ten minutes.
Spread the Philadelphia low fat cheese spread with herbs evenly over the roulade and roll tightly.
Transfer to a serving dish and decorate. Allow it set in the fridge for two to three hours and serve.
If freezing: Cut into twenty slices and freeze flat. When ready to use defrost in the fridge for eight hours and transfer to an individual plate and decorate with Marie Rose and white wine sauce.

***

5. Chicken and Coconut Pancakes with Leeks

Ingredients:
(Makes 10, 15cm pancakes. Serves 10)
500g Chicken breasts cubed
4 Tablespoons curry powder
250g Leeks diced into circles
Olive oil
4 Tablespoons desiccated coconut
Coconut and sweet soya souce for decoration

Method:
Fry the chicken breast cubes in olive oil mixed with two tablespoons curry powder and allow to cool.
Fry the leeks in the olive oil mixed with two tablespoons curry powder and allow to cool.
Mix 1 and 2 and distribute over the pancakes and dust with the desiccated coconut.
Roll up each pancake firmly and place in a lightly greased ovenproof dish.
Place in a preheated oven at 180°C for ten minutes until lightly brown.
Sprinkle with sweet Soya sauce and desiccated coconut.
If freezing: Freeze individually and put into a preheated oven for fifteen minutes at 180°C directly from the freezer.

***

6. Asparagus Quiche served with Fresh Asparagus and Parmesan Salad

Ingredients:
(Makes 4, 18 cm quiches. Serves 12)
Buy 4 short crust pastry quiches or fill moulds with short crust pastry sheets
Blind bake the pastries in a preheated oven for twenty minutes at 180°C until brown
Brush with beated egg and return to the oven for five minutes until set and allow to cool.

Filling:
4 Tins of asparagus
2 Bunches of asparagus 0.5cm in diameter blanched for 2 minutes
500g Low fat Quark
5 Eggs beaten, 1 for sealing the quiches
10 Drops of Lea and Perrin

Method:
Pour the tinned asparagus and liquid into a food processor with the low fat Quark, the Lea and Perrin and the eggs and mix together.
Use the fresh asparagus to fill the quiches then pour the mixture.
Decorate with four to five fresh asparagus per quiche.
Place in a preheated oven at 160°C for twenty minutes until lightly brown and cooked through.
Allow to cool and serve with the salad lightly sprinkled with virgin olive oil.
If freezing: Freeze each individually and place in a preheated oven for twenty minutes at 180°C directly from the freezer.

Salad:
1 Bunch of asparagus 0.25cm in diameter
1 Lettuce
200g Whole parmesan cheese, thinly sliced

Method:
Mix all the ingredients carefully together.

***

20. Caribbean Chicken

Wild rice with coconut curry (22)
Asparagus Stuffed pepper with sweet corn and celery (24)
Coconut sauce

Ingredients: (Serves 10)
10 Chicken breasts
Coconut curry powder or ordinary curry powder for seasoning
10 Stuffed peppers (24)
10 Portions of coconut rice (22), without the leeks mixed with 100g grated coconut.

Parmesan Crust:
500g Low fat Philadelphia cream cheese
100g Parmesan cheese grated
50g Grated coconut
Red pepper and basil for decoration

Method:
Season the chicken breasts with the coconut curry powder or ordinary curry powder.
Mix the low fat Philadelphia cream cheese, the grated parmesan cheese and the grated coconut into a thick paste.
Place the chicken breasts in a greased ovenproof dish and add a tablespoon of the parmesan mix on top of each
Cook in a preheated oven for twenty-five minutes at 180°C.
Place on a serving dish and garnish with fresh basil; or
Serve on an individual plate with asparagus as garnish, rice salad and stuffed pepper.

Coconut Sauce:
1 x 250ml Coconut milk
250g Low fat Quark
10 Drops of Lea and Perrin

Method:
Mix all the ingredients together and simmer under lid for three minutes.
Serve in a sauce boat or on an individual plate with the rest of the ingredients. If cooking for one person the sauce can be aliquoted into moulds and frozen and served in a mini sauce boat.

***

37. Tricolour Chocolate Mousse

Ingredients:
(Makes 10 mousses in large square rubber moulds. Serves 10)
6 Eggs separated
100g Caster sugar
6 dl Whipping cream
24 Gelatine leaves (40g) or powdered gelatine soaked in cold water
200g Grated or chopped up dark chocolate
200g Grated or chopped up milk chocolate
200g Grated or chopped up white chocolate
Chopped meringue for decoration

Method:
Whisk the egg yolks with the sugar.
Whip the cream and the egg whites separately till very stiff.
Drench the gelatine and add 0.5 dl boiling water, while stirring, until totally dissolved. Allow to cool and add to the egg yolk mixture through a sieve. Add the cream and the egg whites and divide the mixture into three batches
Melt the three batches of chocolate in a small pot over a water bath, and add each individually to the three batches of cream.
Line 10 ramekins with parchment paper or cling film and fill firstly with the milk chocolate mixture. Leave in the fridge to set. Repeat with the other two and set in between.
Leave to set in the fridge for four hours. Lift carefully out of the mould and place on a plate. Remove the parchment paper or cling film and sprinkle with chopped meringue before serving, or then freeze
When using from frozen, defrost overnight in the fridge, and sprinkle with chopped meringue before serving.

Format: 18 x 27 cm
Number of Pages: 66
ISBN: 978-3-99064-464-5
Release Date: 14.05.2019
Average Customer Rating: 5
GBP 16,10
GBP 9,99