As a fine porcelain lover, I have collected so many services through the years. There is a beauty in every tender white-floral piece. My collection is constantly growing – English, French, German, Hungarian porcelain… I love them all. Yet, nothing compares to Villeroy & Boch. The “Blue Phenix” patterns seems to fit my cheerful garden party perfectly today. There is something magical in dressing the table and serving a soup in an ornamental French tureen. A simple meal becomes special, an ordinary day – full of joy!

The soup is truly amazing. One spoon is all it takes to forget the beautiful setting and focus solely on the taste. A green good-for-you creamy delight, garnished with Italian dry ham and micro-greens, served with generous slices of fresh baked bread. Can a summer day be more perfect!

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Ingredients

• 1-2 tbsp vegetable oil
• 1 tsp mild curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 large leek topped and tailed, finely diced
• 1 medium potato, peeled and cubed
• 1 large courgette, cubed
• 1 lemongrass stick
• 250 ml water
• 1 vegetable stock cube
• 1 x 400g can coconut milk
• 100g fresh spinach
• salt and pepper to season
• ½ tsp sugar

To garnish (optional)

• Thin slices of Italian dry ham
• Micro-greens
• Slices of bread

Method

1. Heat the oil in large pot. Add the spices and stir for a minute.

2. Add the leek, potato and courgette and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.

3. Add the hot water, dry vegetable cube, lemongrass and coconut milk and cook for another 10 minutes or until the potato is fork tender.

4. Take out the lemongrass. Add the spinach and stir. Cook for another 2-3 minutes.

5. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.

6. Transfer back to the pot and season with salt, black pepper and a little sugar.

7. Serve the soup with slices of bread and garnish with Italian dry ham and micro-greens.

Ingredients

For the meatballs

• 500g minced meat beef and pork
• 1 shallot, thinly sliced
• 1 small egg
• Handful of parsley, thinly chopped
• Salt
• Black pepper
• 1 tbsp olive oil

For the veggies

• ½ aubergine
• ½ courgette
• 1 tbsp olive oil
• 1 carrot
• Salt
• Black pepper

For the Sweet Chili Sauce

• 1/3 cup rice vinegar
• 1/3 cup water
• 1/3 cup + 2 tablespoons cane sugar
• Or diabetic alternative: use granular sweetener of choice (e.g. erythritol)
• 1 tablespoon rice wine (can substitute dry sherry)
• 1 tablespoon sambal oelek
• Or 1-2 teaspoons dried red chili flakes (these are very hot, start with less and add more if desired)
• 1 1/2 teaspoons finely minced garlic
• 1 teaspoon finely minced ginger
• 1 teaspoon tamari or soy sauce (use tamari for gluten free)
• 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
• 1-2 drops natural red food coloring (optional)

To serve

• White rice
• Coriander leaves
• Mint leaves

Method

1. For the meatballs: Mix the minced meat, egg, shallot, parsley, salt and ground black pepper in a large bawl until well combined. Heat a tablespoon of olive oil in a non-sticky pan. Form bite-size balls and place in the pan. Cook over medium heat for around 15 minutes or until the meatballs are cooked through and become golden brown.

2. For the veggies: Peel and wash the carrot. Wash the courgette and the aubergine. Guillen all the vegetables. Heat some olive oil in a pan and add the vegetables. Season with salt and pepper and cook for 5-10 minutes over high heat.

3. For the sauce: Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

4. To serve: Mix the vegetables, the meatballs and a few tablespoons of the sweet chili sauce (add more if desired to taste). Serve with boiled white rice and decorate with coriander and mint leaves.

Ingredients

• 2 duck (or chicken) breasts
• 1 tbsp vegetable oil
• 1 small red onion, finely sliced
• 1 red chilli, deseeded and finely sliced
• 1 large red bell pepper, deseeded and cut into large strips
• 1 large yellow bell pepper, deseeded and cut into large strips
• 2 heads pak choi, leaves separated and large ones halved
• 250ml Teriyaki Sauce
• a handful of coriander

Method

1. Remove the skin from the duck and discard it. Cut the breasts into thin strips. Heat the oil in a large frying pan or wok. Season the duck with salt and ground black pepper and fry for 2 minutes, stirring constantly. It should be medium-rare – if you prefer it more well done, cook for a little longer (if using chicken, make sure it is cooked through at this stage). Use a slotted spoon to transfer the meat to a plate.
2. Return the wok to the heat and add the onion, chilli and bell peppers. Stir-fry over a high heat for a few minutes until fragrant, then add the pak choi, chilli and Teriyaki sauce and 
a little salt. Stir for another minute, then remove from the heat, stir in the sliced duck. Finish with the coriander 
and serve immediately.

Ingredients

• 500 ml Coconut milk
• 800 ml Water
• 3 cm Fresh Galanga root (grated)
• 2 Stalks Lemongrass
• 4 Lemon leaves
• 1 Chicken boullion cube
• 1 tbsp palm sugar (or brown sugar)
• 2 tbsp Fish Sauce
• 1 Shallot
• 300 g chicken filet
• 150 g oyster mushrooms
• 1 tbsp lime juice
• handful of fresh coriander leaves
• 1 red chilli

Method

1. In a deep cooking pot mix together the coconut milk and the water, letting them gently simmer over a medium heat.
2. Add the grated galanga, lemongrass stalks and the lemon leaves and leave them to boil for 10 minutes until the flavours are infused.
3. Take the lemongrass and the lemon leaves out.
4. Add the chicken bouillon, the palm sugar and the fish sauce.
5. Slice the shallot into thin cubes and add to the soup. Cut the chicken filet into small cubes and add to the soup. Boil for 5 minutes.
6. Cut the red chilli pepper into small pieces and add to the soup.
7. Cut the oyster mushrooms into thin slices and add to the soup. Let it boil for 5 more minutes.
8. Garnish the soup with a handful of freshly chopped coriander leaves.