Luxury cooking

... in Fort William, where I had the great pleasure of enjoying a proper kitchen after a long break!

Here are some of my favorites. All recipes are for two persons. For the sweet potatoes and the chocolate mousse I used one 400ml can of coconut milk, which I let stand in fridge for few hours and then gently separated the cream from the water.

Smashed sweet potatoes and garlic 'Gebratenes' served with rucola, tomatoes and basmati rice.

Smashed sweet potatoes

• 1 big sweet potato
• 1 dl coconut water
• 2 tsp curry powder
• hint of salt

Peal and chop the sweet potato and boil soft in the coconut water. Smash into smooth puree and spice with the curry powder and salt. (This was Wolfi's ultimate favorite!)

Garlic Gebratenes

• 10 cloves of garlic
• 1 aubergine
• 1 zucchini
• coconut oil (or other veggie oil)
• 2 tsp dried oregano
• 2 tsp dried basil
• black pepper & salt

Peal and slice the garlic cloves, wash and chop the aubergine and zucchini. Put to a frying pan and bake in coconut oil until soft and the extra liquids (from zucchini and aubergine) have evaporated. Spice with oregano, basil, black pepper and with a hint of salt.

Chocolate mousse isn't too photogenic....

Chocolate prune mousse

• 3 dl coconut cream
• 10 soft (organic and sun dried) prunes
• 3 tbsp cacao powder
• 2 tsp vanilla powder
• 1 tbsp maple syrup

Put all ingredients into a mixer and mix high until smooth. Pour into cups and let set in fridge at least an hour before serving.


~ Ilta