Appetizer:

* Foie gras terrine served on brioche bread & frisée salad

with red onion marmalade in a glace of balsamic with

fresh winter berries *

Ingredients:
Foie gras terrine (Buy it from deli man, enough for 6 people)
5-6 slices of brioche bread
2 pieces red onion
2 dl of Sugar
2 dl of Water
Balsamic vinegar

Preservatives and jam powder
winterberries

 

1. Balsamic vinegar is poured into a small saucepan and boil slowly about. 10-15 min. until it begins to thicken. Cool it, and then within a few minutes it gets a creamy consistency.

 

1. Cut red onions into tiny cubes. Boil water, sugar and 1 tablespoon balsamic vinegar until it is thick. Stir the preservatives and jam powder in, so it will have a firmer texture. Placed it in the refrigerator.

 

 

 

 

 

 

 

Starter:

 

* Fried scallops with chorizo on a bed of mixed lettuce served

With a salsa of mango, melon and pineapple *

 

 

1 pome’granate
1 pcs. organic baby pineapple
1 pcs. honeydew melon
3 pcs. Mangoes

salt

pebber

 

Dressing:

 

1. Cut the pineapple, melon and mangoes into cubes and mix them together in a bowl. Put it in the fridge.

2. Cut pomegranates in two and bank this by hand with a heavy kitchen utensils. Set aside.

3. Cut the chorizo into slices lengthwise so you get long slices. Fry it until it gets colour on both sides.

 

4. Roast scallops in oil in a hot frying pan 1/2 minute on each side. Season it with salt and fresh pepper structure.

 5. Mix the dressing together. Lemon, honey and mustard, salt & pepper. Then mix the dressing into the salad.

 6. Serving:

 Arrange a small handful of juicy lettuce on one side of the plate. Sprinkle with pomegranate. Add 3 fried scallops on 3-fried chorizo slices. Garnish with the fresh salsa!

 

Dessert

 

* Orange & Lemon Mousse *

 

5 pcs. of gelatine
4 eggs
120g sugar
1 rod of good vanilla (Grain)
2 fresh oranges
2 fresh lemons
2.5 dl whipping cream

 

 Garnish:
1 dl water
0.5 dl sugar
The peel of 1 orange

Put the gelatine in a bowl with plenty of cold water. Put the egg yolks in one bowl and the whites in another. Whisk the yolks fluffy white with half of the sugar. Split the vanilla rod, and scrape the grains out and whip them into the yolks. Wash the oranges and lemons and dry them off. Grate finely the shell gently and turn it into the yolk. Cut the oranges and lemons in half and press the juice out. Drain the juice and put it in a little saucepan. Heat up the juice slightly (not to much!). Press the water out of the gelatine and melt it in the orange/lemon juice. Whip the juice into the yolks.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Hello from Denmark!

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Firstly, I’d like to say that it’s great to be part of the Quiksilver family and that this new women’s blog is fantastic!. I really enjoy the blog-stories from all of you.

Although I’m a busy woman, doing too many things right now, I always find time to read your stories and adventures – thanks.

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Let me introduce myself. I am Tevau Itchner. Actually, my full name is Tevau Violaine Juliette Itchner – waaaaaay to long for you to remember!. My big passion is to cook. I love to create great and amazing food. That is for me ART itself. Food for me is a tasting mix of colors, and always with a hiding twist.

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I’ve been part of the team working at the Quiksilver Pro France for 3 years now, and I love it. As the head chef for the VIP house, I’ve had lots of good experiences and I really enjoy being in Hossegor. The surf spirit and the atmosphere are so special and amazing and the people too - Can’t wait to this summer!!!!

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My passion and talent as a Chef appeared to me years ago, when I finished High School. I got a normal job as a waiter, and years later I was managing a kitchen!

I didn’t know I had talent then, but after finishing my first huge dinner party for 200 people, which was a great success, I realized it wasn’t only luck! I continued to cook, and made dinner for up to 500 during my time there.

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Right now, I cook mostly for my friends or at smaller dinner parties, because of my studies. I like that, but I do miss it as my full-time job.

When I don’t spend time in the kitchen, I spend time with friends at home, paint large paintings and hear all kinds of music. When it comes to music I feel like a teenager, still jumping around in the living-room hearing very loud music. I love music, especially songs you can relate to in life, but a nice melody and sound, works for me as well.

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Another thing I enjoy is visiting different café’s and restaurants. Seeing different places in Denmark and other countries I travel to inspire me and give me ideas for my future restaurant. Like everyone, I also have a DREAM. And that dream is to have my own restaurant one day.

I love to give people an experience they don’t expect, or have ever tried before. That is MY JOB in life. Share my ART of cooking with people, and see their happy smiling faces. I can’t explain the feeling that I get by it. It’s wonderful and it completes me as a Chef and also as a person.

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Taste life – I say as a Chef. Life is a big buffet of food. Try one thing at a time and it tastes amazing. Eat too much at a time you get full too fast. But if you don’t touch it, you will miss out on so much! Me, I’m taking one step at a time. I taste life in small pieces, to fulfill my dream. J And as long as I stay focused and feel this passion, I will never give up on my dream.

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- Tevau