Dear All, like to share a light lunch recipe, recently prepared by Rolf. Starter: 2 quarters of large organic avocado, served with a pinch of sea salt and 18 years old, matured Balsamic vinegar, combined with 4-5 slices of an organic Royal Mandarin. Main: Calamari Steak sauteed in a little unsalted butter and seasoned with Herbs de Provence and freshly grind black pepper, and a little lemon juice. Accompanied by two quarters… Read More