Little Gem Lettuce Wraps

170517 Gem Salad Wraps-5298

The perfect fun, light and varied dinner or appetizer finger food. Here with 4 different toppings but any of your favourite stews or mixes will work. As long as they are not too liquid.


Baby gem lettuce, trim off the outer leaves, rinse and separate the leaves

Creamy Quinoa Mix:
200 ml Quinoa cooked in vegetable bullion as per instructions on the package
1 small leek, finely chopped
2 tablespoons spicy mango chutney
50 ml coconut milk
1 tablespoon soy sauce
1 tsp red wine vinegar
1 tsp ginger

1) Cook the quinoa
2) When done, stir in the remaining ingredients. Keep stirring over low heat until warm. Set aside.

Chili Cauliflower Mix:
½ garlic clove, crushed
Olive oil
½ a large head of cauliflower, cut into small pieces
Salt and pepper
1 tablespoon fresh ginger, grated
3 tablespoons coriander leaves, shredded
1 lime, juice and zest
1 tablespoon olive oil
Chili flakes to taste

1) Sautee the garlic in olive oil
2) Add the cauliflower pieces
3) When soft, remove from heat and add the remaining ingredients
4) Stir to combine

Asian Beef Mix:
Small onion, chopped
Olive oil
400 g ground beef
2 tablespoon of soy sauce (Japanese)
2 tsp rice vinegar
1 tsp ground ginger

1) Sautee the onion.
2) Add the beef and fry until done.
3) Add the remaining ingredients.

Creamy Shrimp Mix:
200 g peeled shrimp
1 avocado, cut into cubes
2 tablespoons crème fresh/sour cream
Variation 1) 1 table spoon Asian sweet chili sauce
Variation 2) ½ lime, juice from

1) Combine all ingredients and, if you want, add variation 1) or 2)

Add salt and pepper as needed to the 4 mixes.

Place the lettuce leaves on a plate. Add the toppings. Enjoy!

Aubergine Bites

160803 Aubergine Bites-1330

This dish can be made into small appetizer bites, or, served as a large “pizza”. If you want to make it vegetarian, substitute the anchovies with sliced shiitake mushroom marinated in 1 tsp apple cider vinegar, 1 tsp tamari soy sauce, 1 tsp olive oil, dash of salt.

Either you buy a ready-made puff pastry (Schaer sells frozen “Millefoglie”) or you use this recipe to make your own, simplified version:

350 g gluten free, non self-rising flour (about 600 ml)
150 g butter
½ tsp salt
150 ml sour cream
1 tbsp cold water
Process flour, salt and butter in mixer until crumbly dough. Add the sour cream and mix, then add the water. Refrigerate 30 minutes for easier handling.

100 g parmesan cheese, grated

2 aubergines
Olive oil

5 onions, sliced
Olive oil
2 garlic cloves, crushed
1 tsp sugar
2 tsp salt
1 tbsp chopped fresh thyme
100 g canned fillets of anchovies, cut into slivers (or your own, marinated shiitake mushrooms)
1 tbsp red wine vinegar
50 g chopped black olives
50 g chopped marinated, sundried tomatoes

1. Make (or buy) the puff pastry.
2. Slice the aubergine, drizzle with olive oil and roast in the oven at 215 C for 25 minutes, turning once. When done, cut each slice into slivers
3. Slice the onion thinly, sauté with the garlic in some olive oil until soft. Add the salt, sugar and thyme and gently fry the onion another 10 minutes.
4. Roll the dough out to about 1 cm thickness. With a cookie cutter, make small rounds of the dough. On each round, sprinkle some parmesan, add some caramelized onion and aubergines. Finish by topping with a small sliver of anchovy. Lightly drizzle with red wine vinegar. OR, just cover an oven tray with the dough (on baking parchment) and spread the toppings over the dough base. After it is baked, cut into squares.
5. Bake in oven at 225C for 20 minutes.
6. When baked, decorate with olives and tomatoes.