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To the Gourmets out there...




Welcome!


Here you'll find recipes, cooking tips & tricks, and links to Simple Gourmet videos. We hope to share our passion for cooking with you through Simple Gourmet, and get inspired from your engagement to create recipes you will enjoy.


The Simple Gourmet Youtube channel and this blog are new launches. We appreciate your patience and feedback as we gradually introduce new content. 


A new video and/or recipe will be available every two weeks, so be sure to check back regularly for updates.


We hope you're enjoying your visit!


Popular posts from this blog

Tomato & Red Pepper soup with Smoked Turkey

Ingredients Serves 8 1 smoked turkey leg 4 tomato 4 large red pepper 4 sweet onion 3 medium bay leaves 1 box unsalted chicken stock 1 small carton of Heavy cream Steps 1. Thinly slice onions, rough chop red pepper and tomato. 2. Sauté  each vegetable separately.  4. Put all ingredients into soup pot, add chicken stock and hot water 5. Bring everything to boil then simmer for 30 - 45 min 6. Fish out the bay leaves, smoked turkey leg, blend the soup into a smooth consistency. (Optional) you may add mashed potato to increase thickness of the texture 7. (Optional) Add chopped turkey leg meat, heavy cream and parsley to garnish
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Ricotta Mushroom Tart

A simple recipe that aims to please.  Really good for appetizer, hors d'oeuvres, or simply snacking. To save time, preheat the oven while you're preparing the ingredients. The recipe serves 8, and can be  easily   adjusted to your preferred serving size.  We'd love to know how it turned out for you! Ingredients 1 box ricotta cheese 5 cloves garlic 1 medium onion, chopped 1 box cremini mushroom 1 egg Some parsley 2 box tart shells Steps Sliced the cremini mushroom and finely dice onions and garlic. Sautee all the mushrooms, onions and garlic in a pan. Let the ingredients cool for a few minutes. Then add the ricotta cheese at a 1:1 ratio. Add the egg to the mixture.  Optionally, add a pinch of flour to the mixture if you find it a bit runny. Scoop the mixture into the tart shells and bake in a 425F oven for 20-25 min. Remove from oven when it turns golden brown, add parsley for garnish.
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