Scallops are a perfect summer food, but perfect at any time of the year, too! They are light, creamy in texture, and the roe gives a rich flavor. Most instances, it is prepared with heavy cream and butter, which are too heavy to digest. I am sharing here my favorite dairy free cream sauce, which is simple enough, but nevertheless has an elegant restaurant feel to it.

Ingredients (serves 4)

Summer is here, and it’s time to celebrate! It’s the perfect season for all your picnics, outdoor parties, or simple get-togethers with friends on the patio. Discover our Deli category for pica-pica or little bites that will go with cold beer or nice wine that you can enjoy in this warm and welcoming weather. Whether you are preparing for an elaborate party or an impromptu gathering, these ideas will make you life easier for you, and guarantee that you and your guests have a good time. Here are some suggestions on how to prepare these cocktail treats:

Spanish chorizo - make thin, diagonal slices and serve, fry lightly with some olive oil.

Burgundy snails - bake at 210 °C / 410 °F for 9-11 minutes, serve hot with a dry white wine.

Seafood mini samosas - bake at 210 °C / 410 °F for 15-20 minutes or fry in hot oil until golden brown.

Zucchini, tomato, goat cheese tart - bake the tart at 250 ° C / 475 ° F for 9-13 minutes, let cool for 1-2 minutes before serving.

Sea bass is an excellent source of protein and selenium, which our body depends on to produce antioxidants and essential omega-3 fatty acids needed in lowering blood pressure and reducing levels of cholesterol. What's more, it is also low in calories. Now, that's healthy indulgence in every bite!

Ingredients (serves 4)

1 pack Chilean seabass fillets (approx. 500-600 grams)

250g cherry tomatoes, cut in half

6 tbsp olive oil (divided into 3)

100 g sliced white onion

3 sticks celery, sliced

1/2 tsp cumin

2 garlic cloves, finely chopped

*3 cups red rice, cooked (or 1 cup cooked quinoa)

40g Gerald aromatic dill, chopped

50g pine nuts, toasted

1 chicken or vegetable bouillon cube (diluted in 6 tbsp hot water)

Salt and pepper

Optional for garnishing, balsamic glaze

1. Before cooking ,prepare sea bass by scoring the skin, cutting into the flesh slightly, 5 or 6 times at about 1 cm intervals. Set aside.

2. Heat oven to 180 °C. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some salt and pepper. Roast for 15 mins, remove and set aside.

3. Heat 2 tbsp olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, dill, diluted bouillon cubes and pine nuts. Gently stir through for 5 minutes. Turn off heat.

4. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp olive oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish spatula to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

5. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Turn off heat. Leave to rest and baste with the hot oil and juices from the pan.

6. For plating, place rice pilaf with dill on a plate, top with sea bass fillet. Add roasted tomatoes. For garnishing, sprinkle some dill or some balsamic glaze.

We have our great selection of high quality frozen fruits and vegetables that some of you loyal customers also know from Icebox, but did you know that frozen fruits and vegetables can be better than fresh ones?

Here are the advantages:

More nutrients and flavor - Fruits and vegetables are frozen when they are at their ripest. When they are flash-frozen right after harvest, and on premises at -20°C, the most amount of nutrients and flavors are preserved. Compare that to fresh broccoli, for example. Once it is cut, it sits in storage, transport, and supermarket displays for several days or even weeks. During that time, all the flavor and nutrients are fading fast. That is why the quality of frozen fruits and vegetables compared to store-bought fresh produce is better.

Longer shelf life - As long as the temperature is kept consistent in the freezer (i.e, little thawing and freezing cycles), frozen fruits and vegetables can last for several months, unlike fresh ones that have to be consumed within a few days.

Best value - For the flash-freezing process, fruits and vegetables are harvested when they are in season and therefore in abundance, which provides the best value for money.

If you want to know more on the studies on frozen vs. fresh food, here are a few links on this topic:

- United Nations Food and Agriculture Organization

- Daily Mail

Weekends are a great time for family get togethers or having friends over. Sometimes, I have the luxury of time to prepare an elaborate dish, but when I have to hurry or attend the kids' sports event, I find that the simplest and most elegant way to feed a crowd for a nice Sunday lunch is to roast a whole leg of lamb. This classic recipe has never let me down, and it won’t for you. Easy to prepare and will leave guests wanting for seconds!

Ingredients

1 leg of lamb 2kg - 2.5 kg

Marinade:

1/2 cup honey

1 tbsp balsamic vinegar

2 tbsp Dijon mustard

2 tbsp Mixed Aromatic Herbs for Meat

4 cloves minced garlic

1 tsp lemon juice

1 tsp black pepper

1 tsp coarse salt

Side dish:

1 kg potatoes peeled and cut into 4

1 bulb garlic, peeled

Olive oil

Some Rosemary sprigs

Salt and pepper to taste

*may also add some carrots and zucchini together with potatoes

1. Mix all marinade ingredients in a bowl .

2. Apply and rub on leg of lamb. Cover and marinate overnight in the refrigerator.

3. Preheat oven to 230 deg C/ 450 deg F

4. Place the lamb in a roasting pan, on the middle rack of the oven .

5. Place in a baking pan the potatoes, carrots,1 bulb garlic peeled, some rosemary sprigs, salt and pepper, and drizzle over some olive oil. Place it under the lamb and rack for drippings.

6. Bake lamb at 230C / 450F for 20 minutes then reduce heat to 200C / 400F and roast for another 60 minutes for medium rare.

7. Let stand for 10 minutes before carving and serving with Wild Game Sauce