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Weekends At Home

With Emily Slotte

There’s nothing we love more than gathering with friends and loved ones around the table and indulging in an array of home-cooked meals with those we cherish the most. In the spirit of this, we asked our dear friend Emily Slotte to share some of her beloved recipes with us, perfect for a long, alfresco lunch at home. Discover all of the recipes below.

Fried Zucchini Flowers

8-10 fresh zucchini flowers 

2 tablespoons pumpkin seeds

1 tablespoon olive oil 

Parmesan cheese 


Frying oil

1 cup flour 

1 cup carbonated water

1 egg white

Roast the pumpkin seeds in a hint of olive oil until golden. Salt and put aside.

Warm the frying oil in a wide pan until it reaches 180 degrees. Mix the flour, carbonated water and egg white until a smooth paste is formed.

Dip the flowers in the paste and let them drip before placing them in the hot oil. Fry 3-4 flowers at a time until golden brown. Let them dry on a piece of thick paper. 

Place the fried flowers onto a dish and garnish with pumpkin seeds, salt and parmesan cheese.

Garden Salad With Smoked Salmon

250g smoked salmon 

A handful of fresh little gem lettuce leaves

1 leek, cut into coins

1 lemon, cut in half

Pea shoots


Olive oil 


Black pepper

1 cup sour cream

A hint of ginger

1 tablespoon squeezed lemon juice 


Leave the gem lettuce leaves in a bowl with cold water and ice for 10 minutes. Wipe the salad leaves and massage them with oil and salt. Put them on a plate and sprinkle over the leek and smoked salmon.

Mix all of the ingredients for the sauce and pour it over the salad, top with pea shoots and cress - enjoy!

Puffed Pastry With 2 Toppings 

250g puffed pastry 

1 whipped egg

Set the oven on 200 degrees. Prepare the pastry by cutting it in half and folding up the edges.

Brush over the whipped egg and create small holes with a fork on the pastry’s bottom.

Bake the pastry in the oven for around 10 minutes until golden brown.


Garden zucchini

Fresh onion

Leaves of cabbage

Olive oil

Ripped lemon peel


Black pepper 

Place all of the ingredients but the ripped lemon peel in a pan and roast on medium heat until softened. 

Lay it over one of the pastry’s and sprinkle over the lemon peel, salt and pepper.

Bake in the oven for 5-10 minutes, serve!

Tomato & Mozzarella






Black pepper

Cut the mozzarella into pieces and place them onto the pastry.

 Bake in the oven for 10 minutes (200 degrees).

Cut the tomatoes and chop the garlic.

Garnish the mozzarella pastry with tomatoes, garlic, salt, pepper and basil - enjoy!

Meringue Pavlovas With Lemon Curd And Cream

4 egg whites 

A hint of salt

1 cup sugar

1 tablespoon vinegar 

Fresh cream

Preheat the oven to 225 degrees.

Whip the egg whites and salt in a food processor to foam.

Add small amounts of sugar at a time and continue whipping for 5-10 minutes. Add the vinegar.

When the pastry is hard and shiny, it’s ready. 

Compile 4-5 rings of meringue on a tray with baking paper. Put the meringue in the bottom of the oven and switch the heat to 125 degrees. Bake for 1 1/2 hours. Let it cool.

Lemon Curd

2 yolks 

1 egg

0.75 cup sugar

2 lemons 

100g room temperature butter

Whip the yolks, egg and sugar by hand in a bowl. Place over heated water. 

Rip the lemon peel and squeeze them, pour liquid over the egg and sugar mix.

Continue whipping until the curd has thickened, around 10-15 minutes. 

Split up the butter. Take the curd from the heat and mix in the butter until it's fully melted.

Let the curd cool and place it in the fridge.

Whip the cream and spread it on top of one of the meringues.

Assemble another meringue on top and spread over the lemon curd. Repeat this process with the other meringues and top the cake with lemon curd and garden roses - enjoy!