Clinique La Prairie brings a new flavorful touch this summer

Clinique La Prairie, the luxury spa and wellness destination in Switzerland, discovers bespoke nutritional recipes, a twist to signature dishes that will unlock the key to a healthier lifestyle.

Each recipe is adapted to combine a variety of foods with locally sourced ingredients and a full range of aromatic herbs preserving all the flavors and nutritional benefits. It is the perfect juxtaposition of modern cuisine in a serene setting, perfect for those that appreciate a fresh take on cooking traditions and practices catered to the health-conscious foodie.  

Clinique La Prairie Recipe 1: Blanc Comme Neige

For 6 persons
 
Ingredients:
1 fennel
1 turnip
1 small cauliflower
1 green apple
Macadamia nuts

Preparation:

  1. Cut the fennel into an olive shape, cut the turnips into round shapes and make small cauliflower florets.
  2. Blanch the different vegetables.
  3. With the green apple, scoop small round shaped balls.
  4. Roast the macadamia nuts in the oven and cut them in half.
  5. Place some vegan chia seeds mayonnaise on a plate (use vegan garlic mayonnaise and add chia seeds to it).
  6. Plate the vegetables along with the green apple and macadamia nuts. Add salt, pepper and green cardamom powder.
  7. Place thin turnip slices to cover the ingredients on the plate. Add an almond and soy mousse.
  8. Decorate with fresh flowers and fresh herbs.

Clinique La Prairie Recipe 2: Beetroot Ravioli

For 4 persons
 
Ingredients:

2 beetroots
100 gr cooked beluga lentils 
Herbs of your choice
50 gr plain vegan mayo + 1 tbsp dried rosehip
50 gr plain vegan mayo + 1 tbsp dried mallow
4 pcs purple potatoes
Fresh herbs to garnish
 
Preparation:

  1. Infuse dried mallow and dried rosehip in a vegan mayo to extract the color, then strain.
  2. Boil the beetroots and thinly slice them in rounded shape.
  3. Prepare the filling by mixing the lentils with very thinly chopped herbs of your choice, season with salt and pepper. Fill the beetroot slices and fold them as a halfmoon shape.
  4. Make small balls out of the potatoes and boil them. Strain, season with salt and pepper.
  5. Dress potatoes and ravioli on a plate, garnish with the colored sauces and garnish with fresh herbs.

Related Articles

Abalone and shredded chicken porridge: Karen Soh shares her recipe

For Chinese New Year dishes that are sure to impress guests, Nafeesa Saini looks to four society personalities known for their cooking wizardry. At the stylish showroom of German luxury kitchen appliance brand Gaggenau, she speaks to Karen Soh on their family celebrations, signature recipes and expert tips.
Signature staple
“A heartwarming rice porridge is a staple at home but for Chinese New Year, we make it extra special. It is also part of our workplace tradition: I’ll cook this for my staff when we go back to work during the festive period. Typically, when friends and family come over on the second or third day of Chinese New Year, they’ll look forward to the porridge. Also, this dish is something a little healthier during the festival, when we eat a lot of rich food like pineapple tarts, fried dishes and bak kwa. The recipe has evolved over time. At first it was just chicken porridge, but now we add auspicious ingredients.”
Express your creativity
“You can prepare some of the ingredients the day before, so it saves you cooking time. Add things that you like, such as fresh herbs, or if you want seafood, you can include fresh scallops or even fish. This dish is a blank canvas.”
Respecting customs
“We are quite traditional, so even if we’re travelling, we would have to be back the day before as my mother-in-law would have a reunion dinner. I would usually be in charge of making the desserts, steaming the fish and working on the vegetables. Everyone has their own thing to take care of so that mum doesn’t have to do everything.”
Form and function
“The perfect kitchen is one with lots of space for me to do my prep work (I have that at home), and a hawker-style wok. It should also be beautiful with appliances that don’t break down and a nice wine display.”

Karen’s abalone and shredded chicken porridge
Ingredients

2 cups rice
1 whole chicken (keep stock to cook with rice)
2 dried scallops (soak in warm water for 1 hour, keep water to cook with rice)
1 can abalone, sliced (keep water to cook with rice)
1 small piece of roasted/blanched chicken breast, shredded
3 pieces shiitake mushroom (sliced thinly)
Braised peanut
1 tsp minced ginger
Pinch of salt and pepper to taste
Diced spring onion, shredded ginger and fried shallots as garnish

Method

Wash the rice two to three times.
Skim the oil off from chicken stock. Combine with water from the canned abalone and from soaking the dried scallops and add to rice in a pot. 3. Tear the chicken breast and scallops into
small pieces.
Cook until it boils, then simmer on low heat. Add in shredded chicken, scallops, shiitake mushroom, braised peanut and ginger.
Add water if necessary to cook until desired consistency. Stir consistently at this stage.
Add the abalone slices.
Season with salt and pepper.
Serve hot immediately with diced spring onion, shredded ginger and fried shallots.

PHOTOGRAPHY: ALECIA NEO | ART DIRECTION: AUDREY CHAN | HAIR: SHA SHAMSI | MAKE-UP: NOOR FASEHA ISMAIL
This story first appeared in the January 2022 issue of Prestige Singapore. 
The post Abalone and shredded chicken porridge: Karen Soh shares her recipe appeared first on Prestige Online – Singapore.

Celebratory lobster noodles: Susan Peh shares her recipe

For Chinese New Year dishes that are sure to impress guests, Nafeesa Saini looks to four society personalities known for their cooking wizardry. At the stylish showroom of German luxury kitchen appliance brand Gaggenau, she speaks to Susan Peh on their family celebrations, signature recipes and expert tips.
Made of memories
“It was about 10 years ago when we were accompanying our eldest daughter in London. She had just started her first semester at a university there. We were in a Chinese restaurant and I was feeling nostalgic and homesick. There was a particular smell with the comforting undertones of sesame, ginger and scallions that reminded me so much of home. We discovered that it was a lobster noodle dish, decided to try it and found that it tasted really good. The dish has since grown close to my heart as it always brings back comforting memories. I decided to cook it myself so that the ingredients and flavours could be adjusted to healthier proportions and yet taste great.”
Fresh is best
“Buy the freshest ingredients. For the lobsters, purchase them live on the day that you are cooking them. I often improvise and have added beer, salted egg yolk, Chinese black vinegar, prawn roe, angel hair pasta or mee pok as substitutes. Ultimately, perfection is achieved when your family and friends are happy and gratified after tasting the dish.”
CNY bash
“My husband Adrian and I work long hours so our time for socialising is limited. Before the pandemic, we used to host family and friends at our home during Chinese New Year to catch up. One of the highlights that I would always be excited about was to create a giant yusheng for family and friends. We would also visit our senior relatives and close friends. With social distancing measures in place now, it is sadly not possible to do the same in large numbers for a while. We will likely have a quieter family Chinese New Year celebration at home over home-cooked food.”
A chef’s joy
“A clean, bright, well-organised and ventilated kitchen equipped with quality appliances and utensils always makes cooking and baking an absolute joy!”

Susan’s celebratory lobster noodles
Ingredients
For lobster

6 halves Maine lobsters
1⁄2 cup all-purpose flour • 2 tsp corn flour
2 tsp pepper
11⁄2 tsp sea salt
3 tbsp cooking oil
2 shallots, sliced
Cooking oil (for deep-frying)

For stock

2 tbsp shallot oil
1⁄2 cup chopped garlic
6 slices young ginger
4 tbsp XO sauce
1 tsp sesame oil
2 tbsp Shaoxing wine
7 bowls chicken stock
1 tbsp corn starch mixed with 2 tbsp water
6 stalks scallion, cut into 2-inch strips
2 tsp ground pepper
1⁄2 tbsp fish sauce

For marinated minced pork

250g minced pork
1⁄2 tbsp light soya sauce
2 tsp white pepper powder • 2 tbsp oyster sauce
1 tsp sesame oil

For noodles

1 tsp shallot oil
6 servings egg noodles

For garnish

6 large pieces Chinese lettuce
Big red chilli
Fresh tomato
Chinese celery
Fried shallots

Method
For lobster

Wash lobsters, cut into halves and crack pincers.
Dry the cut lobsters and very lightly coat with flour, corn flour, pepper and sea salt mix.
Heat the wok and add 3 tbsp cooking oil over moderate fire.
Add sliced shallots and lightly fry until brown.
Strain the oil and set aside as shallot oil.
Fill wok with at least 3 cups of cooking oil and heat until about 180 deg C.
Once oil is very hot, add lobsters. Deep-fry for about two minutes until the meat is almost cooked.
Strain the lobsters and put aside.

For stock

In a dry wok, add 2 tbsp shallot oil and heat over moderate fire.
Add chopped garlic and sliced ginger. Lightly fry until golden brown.
Add loosened marinated minced pork, XO sauce, sesame oil, Shaoxing wine and stir-fry until fragrant
Add chicken stock and bring to a boil for about 10 minutes.
Add corn starch and stir into the stock to slightly thicken.
Add lobsters, cut scallions, pepper and fish sauce and gently simmer in stock for at least three to five minutes with wok covered, until lobster shells are bright red and meat is thoroughly cooked. 7. Dish out the lobsters and set aside. Put stock aside.

For noodles

Bring half a pot of water to a boil. Add 1 tsp shallot oil.
Cook noodles for about two minutes to desired texture.
Place noodles in strainer and rinse with cold tap water. Put noodles aside and stir in another 1⁄2 tsp shallot oil if desired.

To serve: Assemble noodles, lobsters and vegetables on a serving plate. Pour hot stock generously over the dish. Garnish creatively.
PHOTOGRAPHY: ALECIA NEO | ART DIRECTION: AUDREY CHAN | HAIR: SHA SHAMSI | MAKE-UP: NOOR FASEHA ISMAIL
This story first appeared in the January 2022 issue of Prestige Singapore. 
The post Celebratory lobster noodles: Susan Peh shares her recipe appeared first on Prestige Online – Singapore.

Sea salt almond cookies: Serene Sorensen shares her recipe

For Chinese New Year dishes that are sure to impress guests, Nafeesa Saini looks to four society personalities known for their cooking wizardry. At the stylish showroom of German luxury kitchen appliance brand Gaggenau, she speaks to Serene Sorensen on their family celebrations, signature recipes and expert tips.
Born to bake
“I have always enjoyed upping the game when it comes to baking. This recipe was the result of adding sea salt to a classic Chinese New Year almond cookie recipe as well as dry roasting the almonds beforehand. The result was so good that I have stuck to the improved recipe ever since. My friends and family love them as they are quite addictive. Since I normally bake them only during this festive season, they are very special and much appreciated.”
Details matter
“Dry roast the almonds first to give the cookies a nice smoky flavour. One also needs to touch and feel the dough to get the right consistency – it cannot be too dry or wet, or else the cookies will fail.”
Honouring tradition
“Every eve of the festival, we would celebrate at home with a reunion steamboat dinner consisting of traditional dishes that carry symbolic auspicious meanings of prosperity, blessings and good fortune. The first day will always include a visit to my mother’s place to pay our respects and enjoy her home-cooked food. It is also a great opportunity to catch up with our extended families and to exchange blessings by giving each other hongbao. This year, we will have our reunion dinner and pay a visit to my mother, but big gatherings of friends will be scaled down. It will be subdued but hopefully it does not take away the festive spirit.”
Dream kitchen
“One that exudes sleek and minimalist aesthetics, has a good flow of working space and plenty of storage and, most importantly, is equipped with state-of-the-art kitchen appliances.”

Serene’s sea salt almond cookies
Ingredients

160ml peanut oil
120ml butter (melted)
100g coarsely chopped almond • 200g ground almond
360g all-purpose flour
3 tsp baking powder
1 tsp baking soda
240g castor sugar
1 tsp coarse sea salt

Method

Preheat the oven to 180 deg C. If you are using fan mode, reduce to 170 deg C.
Combine the peanut oil and melted butter. Set aside.
Dry roast the almonds, both coarse and ground, in a frying pan over low heat. Stir regularly to prevent from burning. Remove pan from heat once the almonds have turned golden brown. Leave to cool completely.
Sift flour, baking powder and baking soda in a mixing bowl. Add the sugar, sea salt and cooled almonds. Mix to combine.
Add the peanut oil mixture and mix until it forms a dough. Tip: Test the dough by taking a teaspoon of it and roll it into a ball. If the ball falls apart, the dough is too dry. If that happens, add a little more oil and mix the dough again. Once you are able to roll it into a ball without it falling apart, the consistency is right.
When the consistency of the dough is right, pinch a small amount and roll into a ball (approximately 10g each). Repeat the process until the dough is all used up. Place the balls on a baking tray already lined with parchment paper, about 1 inch apart from each other.
Bake the cookies for 16 to 18 minutes or until the top of the cookies are lightly brown. Remove from the oven and let them cool completely.

PHOTOGRAPHY: ALECIA NEO | ART DIRECTION: AUDREY CHAN | HAIR: SHA SHAMSI | MAKE-UP: NOOR FASEHA ISMAIL
This story first appeared in the January 2022 issue of Prestige Singapore. 
The post Sea salt almond cookies: Serene Sorensen shares her recipe appeared first on Prestige Online – Singapore.

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