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RECIPE

KIND OF FOOD:

How to create a new recipe based on pairings:

  1. Review the list of pairings and write down the ingredients that sound good together in your mind.
    For example: Asparagus + Eggs +  Pine Nuts
  2. Think of how you imagine your final dish to look like.
  3. Think of how to achieve different textures and aromas with those ingredients – Steamed then griddle asparagus (Juicy) + hard boil egg (soft) + toasted pine nuts (crunch)
  4. Think of what it need to bring the dish together – Dressing (olive oil, Modena vinegar, salt, pepper, mustard, thinly chopped onion)
  5. Make your dish.
  6. Remember that practice makes perfect. It doesn’t matter if you don’t get it right the first time. Keep on trying!

The key to creative cooking is to try whatever recipe comes to mind when you see the ingredients.
Following your cooking instinct will *almost always* end up creating something beautiful and delicious.
When you start unleashing your creativity, you become happier and more powerful. You are in control and in total connection with your body and mind.

 

INGREDIENTS

Asparagus .
15

COOK TIME

Vegetarian

RECIPE PREPARATION

Asparagus pairings and how to create a recipe from scratch.

“Asparagus works well on the griddle, though I like it best when you have steamed it briefly first. It’s juicier that way, and you get smoky notes from the grill.” – Nigel Slater.

 

 

ASPARAGUS PAIRINGS: 

1. FRUITS:

  • Apple
  • Grapefruit
  • Lemon
  • Orange
  • Raisins
  • Raspberries
  • Strawberries

2.  VEGETABLES:

  • Fennel
  • Mushroom
  • Pea
  • Potato
  • Seaweed

3. HERBS AND SPICES:

  • Anise
  • Dill
  • Mint
  • Shiso leaves

4. NUTS AND SEEDS:

  • Almond
  • Peanut
  • Pinenuts
  • Walnuts

5. FISH AND SHELLFISH:

  • Oily Fish
  • Shellfish
  • White Fish

6.  MEAT AND DAIRY:

  • Bacon
  • Goat cheese
  • Hard Cheese
  • Prosciutto

7. OTHERS:

  • Chocolate
  • Eggs
  • Lavender honey
  • Truffle

 

References:

º The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat – Peter Coucquyt, Bernard Lahousse, Johan Langenbick
º The Flavor Thesaurus – Niki Segnit

 

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