Tomato & basil flan, cider mussels, mini carrot cakes with pecan nuts

Name: Tomato & basil flan, cider mussels, mini carrot cakes with pecan nuts
Yield: 3 Servings
Ingredients: Mussels: 3 Liters; Tomato can: 1 Large; Carrot: 100g shredded; Flat parsley: 1 Bunch; Shallot: 2; Basil leaves: 4 Sprigs; Garlic Clove: 1; Egg: 2; Agar agar powder: 1 tsp; Almond powder: 1 TBSP; Hazelnut powder: 2 TBSP; Pecan nuts: 6 Halves roughly ground; Almond Flour: 2 TBSP; Baking soda: 1 tsp; Coconut sugar: 3 TBSP; Ghee (or butter); Coconut oil: 2 TBSP; Olive oil: 1 TBSP; Dry cider: 2 dl; Cognac: 2 TBSP; Coconut milk: 1/4 cup; Ground black pepper; Salt

Features:

Cuisine:

50' + 45' cooling for starter
Serves 3
Medium

Ingredients

3 Liters Mussels
1 Large Tomato can
Chopped tomatoes
100g shredded Carrot
If shred yourself add 10'
1 Bunch Flat parsley
2 Shallot
4 Sprigs Basil leaves
1 Garlic Clove
2 Egg
1 tsp Agar agar powder
1 TBSP Almond powder
2 TBSP Hazelnut powder
6 Halves roughly ground Pecan nuts
2 TBSP Almond Flour
1 tsp Baking soda
3 TBSP Coconut sugar
Ghee (or butter)
2 TBSP Coconut oil
1 TBSP Olive oil
2 dl Dry cider
2 TBSP Cognac
1/4 cup Coconut milk
Optional
Ground black pepper
Salt

Overview

Light and refreshing this pleasant menu also has a healthy balance between vegetables, proteins and nuts. Mussels are best eaten during winter (months with letter ‘r’)

Dishes

Utensils

1 Casserole (or very large pan)
1 Pan + 1 mini pan for the agar agar
1 Small non-stick skillet
1 Mixing bowl
1 Garlic press
3 Ramekins
Scissors
1 non-stick silicon mini cakes mould (for at least 6 mini cakes)

Menu steps

1 Done 5' preparation + 10' cooking	Tomato & basil flan Prepare tomato sauce: Melt 1 TBSP olive oil with 1 pressed garlic clove in a pan over medium heat for 2 minutes. Add 1 large tin chopped tomatoes, 2 TBSP Cognac, 3 basil sprigs with some salt and pepper, let cook for 10 minutes
2 Done 15' preparation + 45' cooking	Mini carrot cake with pecan nuts Preheat oven at 165 degrees Roast nuts: In a small non-stick skillet grill 1 TBSP almond powder, 2 TBSP hazelnut powder & 6 halves pecan nuts roughly ground while you prepare the cake mix, around 4-5 minutes (step 3) Prepare cake: Mix 100g shredded carrots, 2 eggs, 2 TBSP coconut oil, 3 TBSP coconut sugar, 2 TBSP almond flour, 1 tsp baking soda, 1 pinch of salt. Add the roasted nuts and mix again. Pour the mix in a non-stick silicon mini cake mould and bake for 45 minutes. Let cool on a grid until serving. Can be served lukewarm, add some colourful fruits on top for decoration
3 Done 5' preparation + 10' cooking + 70' cooling	Tomato & basil flan Finish tomato sauce: Mix 1 tsp of agar agar (2g) with 2 TBSP water and bring to a boil in a mini pan, simmer for 2 minutes, continuously stirring. Mix well into the tomato sauce, let the sauce simmer for another 10 minutes Prepare ramekins: Pour the mix into 3 oven-safe ramekins, let cool 10 minutes then place in the fridge and let gel for 1 h before serving
4 Done 10' preparation + 10' cooking	Cider mussels Prepare shallots: In a casserole over medium heat melt 2 TBSP ghee (or butter), add 2 shallots in small chunks and sauté for 2 minutes Prepare mussels: Rinse (and if needed brush) 3l mussels. Pour into the casserole, add 2dl dry cider and some ground black pepper. Cook for 10 minutes over medium heat (mussels should all be open)
5 Done	Tomato & basil flan To serve: Place couple of basil leaves on each flan
6 Done	Cider mussels To serve: Add ¼ cup coconut milk (optional) and 1 bunch curly parsley cut in small chunks with the scissors, mix & serve