He is not only a talented and great musician but also one of the most wonderful human beings I’ve met in my life. He has a great style, a good taste and I adore and love him more than words can say. My man, my best friend and companion in life and love.<\/p>\n
I enjoy cooking for Steve. Him and I share the same taste in food. We both love spicy food and cheese and we don’t eat beef, pork and venison. It makes cooking so much easier when your partner likes the same kind of food and ingredients. So we are both quite fortunate that our culinary preferances match.<\/p>\n
Steve encouraged me to start this blog and immediately loved the idea of “Dine Star” when I told him about my idea. Needless to say he was one of the first ones to fill out my questionnaire.<\/p>\n
To cut a long story short, I created this meal for him from the ingredients he chose:<\/p>\n
And here we go…<\/p>\n INGREDIENTS:<\/strong> QUINOA RISOTTO:<\/em> METHOD:<\/strong> Put the quinoa in a small pot and pour in enough water to just cover the quinoa. Add a pinch of salt and simmer over medium heat for about 10 – 15 minutes. Water will absorb. So make sure you don’t burn the quinoa or the sauce pan by adding a bit more water if neccessary.<\/p>\n Meanwhile, pre-heat a frying pan. Meanwhile, chop the onion, the garlic and the mushrooms. I like to use dessert rings to serve i.e. rice and risotto and I think it is worth getting one. This is how they look: DESSERT RING <\/a>If you don’t have one you can also use a small teacup. Just put the risotto in a cup, press firm with a spoon and place upside down on the plate. Remove the cup slowly.<\/p>\n The ingredients on the dish need to be united with a drizzle of good extra virgin olive oil (EVO) across the whole plate. I prefer to put the oil on the table so my guests can help themselves.<\/p>\n I hope you enjoy this dish…and I hope Steve does, too!<\/p>\n Have a blonDISHious day!<\/p>\n love, ARTIST INFO:<\/strong><\/p>\n Steve is currently on a world tour with his band SPANDAU BALLET.<\/p>\n NEW ALBUM:<\/strong><\/em> DOCUMENTARY FILM:<\/strong><\/em> FOLLOW STEVE ON TWITTER<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" As promised here it is, my fist “DINE STAR” recipe. I wanted to start with someone very special. It took me no time to decide who this person should be: STEVE NORMAN (Spandau Ballet) He is not only a talented and great musician but also one of the most wonderful human beings I’ve met in ![\"IMG_7068\"](\"http:\/\/blondishious.com\/wp-content\/uploads\/2015\/09\/IMG_7068.jpg\")
<\/a><\/p>\n
\nFISH:<\/em>
\nSeabream (1 fish per person) – ask at shop to clean it for you, i. e. gut the fish and descale it. If you would prefer the head to be taken off ask the shop assistent to do it for you but don’t forget that the best fish flesh is in the cheeks
\n1 lemon
\nfresh herbs (i.e. parsley and lemon balm)
\n1 garlic clove
\n2 tbs olive oil<\/p>\n
\n1 tbs coconut oil
\n1 onion
\n1 garlic clove
\n1 chilli
\n150 gr quinoa (red or white)
\n2 large handfuls of mushrooms (any kind you like)
\n2 tbs tamari or soy sauce (I prefer tamari since it is a bit sweeter and has a very nice taste, as far as I’m concerned)
\n
\nSIDE:<\/em>
\nCherry tomatoes on the vine<\/p>\n
\nWash the fish and dry with a bit of kitchen roll inside and outside.
\nSeason inside and stuff with chopped garlic and the herbs. You don’t have to chop the herbs.
\nPut the fish aside.<\/p>\n
\nAdd 2 tbs of olive oil.
\nPut the fish in the pan and fry over medium heat on each side until just cooked. The flesh turns white and softens when touched.
\nAdd the cherry tomatoes on the vine to the pan and cook for a few minutes together with the fish.<\/p>\n
\nMelt the coconut oil in a pan and add the chopped onion.
\nSaute for about 3 – 5 minutes, then add garlic and chopped mushrooms. Cook until soft.
\nPut half of the mix in a blender and add a little bit of of water and 2 tbs of tamari (or soy sauce).
\nOnce the quinoa is cooked combine with the blended mushroom mix as well as the leftover mushrooms from the pan.
\nStir well and season to taste and add a spicy chopped chilli…and if Steve Norman is your “DINE STAR” make sure it is the hottest chilli you can find. And if he is incapable of eating it…I will! 🔥😜<\/p>\n
\nSabrina xxx<\/p>\n<\/a><\/p>\n
\n“The Story: The Very Best of” (3 new tracks, produced by Trevor Horn)
\nBUY ALBUM HERE…<\/a><\/p>\n
\n“Soul Boys Of The Western World” (2014)
\nWATCH FILM TRAILER<\/a>
\nBUY DVD HERE…<\/a><\/p>\n
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[43,35],"tags":[51,25,50,47,48,46,45,44,49],"_links":{"self":[{"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/posts\/144"}],"collection":[{"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/blondishious.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=144"}],"version-history":[{"count":25,"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/posts\/144\/revisions"}],"predecessor-version":[{"id":173,"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/posts\/144\/revisions\/173"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/blondishious.com\/index.php?rest_route=\/wp\/v2\/media\/147"}],"wp:attachment":[{"href":"http:\/\/blondishious.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blondishious.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=144"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blondishious.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}