Articles from 2021

Ingredients: Foie gras  Plain flour Pink salt Black pepper Toasted bread Balsamic glaze (available at most supermarkets)    Preparations: Foie Gras: Season foie gras with pink salt and black pepper. Lightly coat all sides of the foie gras with plain flour. Heat up your pan over high heat and sear each side of the foie gras for 45 seconds.   Plating time: Slice the bread to the size of the foie gras.  Toast the bread. Stack the pan seared foie gras on top of the toast. Drizzle with balsamic glaze and serve hot.   ..

Just three simple steps and you will impress all your guests with a restaurant standard crispy duck confit.   Step 1:  Defrost the duck confit.  Step 2:  Place the duck confit onto a casserole. *Skin side up. Step 3:  Into the oven for 10-15 mins at 180-190C or until the the duck skin is crispy.    Important! Always pre-heat your oven.      ..

Spread your toast with ❤️...

Ingredients: Choice of bread Kaya  Le Beurre Bordier Butter  Cooking: Toast the bread and spread the love ❤️. ..

A steak can taste incredible with a good seasoning of salt and pepper, and proper searing technique.   The first thing you want to do is take your steaks out of the fridge an hour before cooking. This is really important and makes a big difference both with how evenly your steak cooks and how juicy it turns out. Next, lay your steak on a board and blot them dry with a paper towel. Now that the steak is dry, start heating up your skillet over high heat. When the skillet is very hot, it’s time to season the steak. Add a generous amount of salt n black pepper.  Next, add about a..

This is an easy and quick dish to impress your guests with a delicious bowl of lobster bisque with lobster meat.   Ingredients: Naked lobster  Lobster bisque (frozen pack soup available in most supermarket) Black pepper Chives   Cooking: Defrost the frozen lobster bisque and naked lobster. Bring the lobster bisque to a boil. Add in the naked lobster 5 mins before serving (this is it make sure you do not over cooked the lobster to avoid rubbery texture). Sprinkle some black pepper. Ganish with chives.    ..

Ingredients: 2 slices of bread 1 egg 1/4 cup milk 1/2 tbsp sugar 1 tsp cinnamon powder A pinch of salt  2 tbsp le beurre bordier vanilla butter 1/2 cup of frozen or fresh berries Icing sugar Maple syrup   Procedures: Whisk together the egg, milk, sugar, cinnamon powder and salt together. Using a tong, dip each side of the bread into the mixture to coat both sides of the bread.   Cooking: Heat skillet over medium-high heat. Add vanilla butter into the skillet. Gently place each slice of the bread in the skillet and fry on both sides until..

Ingredients: 3-4 eggs 1/4 cup milk 1 tbsp le beurre bordier butter Salt and black pepper  Extra virgin olive oil or truffle oil Chives    Cooking: First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined. Add the milk and whisk again. Preheat your nonstick skillet with butter inside it. Warm the skillet over medium heat. Pour in the egg mixture, and let it cook for a few seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs. Continue ..

Ingredients: 2 slices of bread Le beurre bordier butter 2 slices of your preferred cheese 2 slices of ham 1 tomato Arugula (Rocket salad) Wholegrain mustard    Cooking: Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Grill until lightly browned or until cheese is melted.  Repeat the same process for the 2nd slice of bread. Once done, remove the bread from the pan and add arugula, slice tomatoes, ham. Sprinkle some pink salt and black pepper ..