I would like to introduce my friend and anti-aging cook, Francois Bronn. I met him when spent two weeks at a beautiful chateau in Normandy where he was the chef. After the first dinner I made my way to the kitchen in order to discover who this da Vinci of cuisine was… Born in South Africa with the blessing of Italian gastronomic genes, Francois Bronn became fascinated with the magical qualities of food at a young age. Food ignited every one of his five senses and he saw it as both a potent intoxicant and a universal language which could not only seduce and salve but draw people together and – teach. Driven to create new taste sensations, Francois gathered ingredients and combined them in the manner a painter mixes colors. The results of his imagination and research are works of art that have made him a private chef in demand at high profile homes and hotels across the world.
Chef Bronn’s dishes are a riot of flavor and titillation. You will experience foogasm after foogasm with every bite! I will start to showcase more of his dishes herein focusing on his anti-inflammatory and alkalinizing specialties.
Every one of the ingredients in Francois’ recipes enrich the quality of your skin, boost immunity and fight aging.
Beetroot & Goat’s Cheese Ravioli with Pink Peppercorn and Orange Honey, Watercress & Toasted Almonds
This is a very sensual sexy dish one can use at a dinner party to enjoy as a starter and to impress your friends. If you don’t want to go through all the effort, simply combine all these ingredients as a salad to accompany a main meal, such as salmon.
(I fed these little ravioli’s to my fiancé on our very first date, and it was love at first bite…)
When choosing your ingredients, always choose fresh and organic.
2 large Beets
75 g Goat’s cheese
2 Tblsp Raspberry Vinegar
2 Tblsp Extra Virgin Olive Oil
1 Tsp Dried Pink Peppercorns
3 Tblsp good quality Runny Honey
finely grated zest of 1 Orange
1 packet fresh Watercress
fresh Mint leaves
1/3 cup flaked Almonds
- In a medium sized pot, cover Beetroot with cold water, add a pinch of salt and bring to the boil.
- Boil for approximately 1 hour 30 minutes with the lid on, until Beetroot is cooked but not over cooked. (cooking time would also depend on the size of the beetroot)
- Once beetroot is cooked, take off the heat and refresh in an Ice water bath to stop the cooking process.
- Peel the Beetroot under flowing tap water using either your fingers or scraping the skin off with a knife, the skin should come off very easily.
- Using a mandolin or meat slicer, slice the beetroot into wafer thin slices, reserve on a tray.
- Divide the Goat’s Cheese into 8-12 pieces and roll into little balls, using your hands.
- Place a little ball of Goat’s Cheese in the centre of each Beetroot slice, and with your thumb flatten the Goat’s Cheese slightly.
- Using a small spatula, lift another slice of Beetroot and place it on top of Goat’s Cheese, enclosing your “ravioli”.
- Lift Beetroot Ravioli’s gently on a tray and marinate with Olive oil & Raspberry vinegar.
- For the Pink peppercorn and orange honey: In a Spice grinder, grind Pink Peppercorns to a fine powder and add to honey, then whisk in Orange zest, reserve.
- Toast flaked Almonds in a pre-heated oven (180 Celsius) for approximately 5 minutes, until slightly golden and fragrant.
- To assemble: Arrange on a plate or on a platter, Beetroot Ravioli’s.
- Drizzle with Pink peppercorn and Orange honey.
- Garnish with Watercress, torn Mint leaves and toasted Almonds.
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