Some vegetarian friends came for dinner,
this is the menu:
Amuse-bouche
Fresh broad bean with tomato foam
1. Cook peeled fresh broad bean in a little
olive oil and a pinch of salt until just turned bright green, around a minutes.
2. Press fresh tomato on a garlic grater to
mesh up, sieve out seeds and skin. Whisk a little cream until soft peak, mix
with tomato mesh 1:1 ratio. Add a piece of basil leave for flavor & decoration.
Starter
White asparagus with avocado sour cream
1. Cut off tough ends of asparagus, peel outer skin, dry bake at 180˚C until just cooked but still crunchy, around
15 minutes.
2. Mix ripe avocado with sour cream 2:1
ratio, season with salt & black pepper. Sprinkle finely cut very young kaffir lime leaves for aroma.
Main course
Stuffed bell pepper with quinoa
1. Cut bell peppers into halves that could
lie flat, remove seeds. Pre-heat oven to 220˚C, put peppers in and switch off
heat.
2. Cook quinoa, 1part to 2 part water by volume, with a handful of raisin, 5-spices and cinnamon powder (or curry powder) for
15 minutes, turn off heat and cover with lid, rest for 10 minutes more.
3. Pour boiling water on tomato and rest
for a minute, remove skin, cut into big cubes.
4. Mix quinoa, tomatoes, a handful of
cashew nuts, season with salt & pepper, fill pepper to the top and add some
grated Comte cheese. Bake at 180˚C for 15 minutes to warm up before serving.
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