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Pineapple carpaccio & grilled gambas, green vegetable and almond cake, grated apple crêpes
Features:
Cuisine:
Ingredients
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12 large Gambas
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1 Pineapple
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1 Lime
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1 Lemon
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2 Pak choi
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1 (with its greens) Leek
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2 (with their greens) Spring onion
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1 Zucchini
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9 Mint leaves
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1 bunch Coriander leaves
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1 bunch Flat parsley
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1 bunch Thaï basil leaves
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6cm Fresh ginger
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1 Garlic Clove
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Espelette chili
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4 Egg
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6 TBSP Almond Flour
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2 TBSP Hazelnut powder
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250ml Coconut milk
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2 TBSP Coconut sugar
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Maple syrup
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Olive oil
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Ghee (or butter)
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Salt
Overview
Perfect spring menu with all its fresh greens and fruits. The starter brings a bit of tart taste and chic, the main is vegetarian and dessert is an easy classic.
Dishes
Utensils
- 2 Non stick pans
- 1 Pan
- 1 Oven-safe dish
- 1 Large knife
- 1 Thin grater
- 1 Veggie shredder
- 1 Large mixing bowl
- 2 Mixing bowls
- 2 spatulas
- 1 Whisk
- Scissors
Menu steps
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1
Done
15'
|
Pineapple carpaccio & grilled ginger gambasPrepare pineapple: With a large knife remove 1 pineapple’s head and skin thoroughly. Remove the heart if you have the tool for this. Cut the pineapple in very thin slices, display slices nicely on a dish Prepare dressing: In a small bowl press the juice of ¾ lime, keeping ¼ of the lime cut in 3 slices for decoration. Add ¼ tsp Espelette chili powder, 3cm grated ginger and a pinch of salt, mix well. Pour on the pineapple slices and place the dish in the fridge until serving |
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2
Done
35' preparation + 15' cooking
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Green vegetable and almond cakePreheat over at 200 degrees, hot air Cut vegetable: Cut 2 Pak choi, 1 leek, 2 spring onions and 1 zucchini in small chunks Cook vegetable: In a non stick pan over medium heat place 1 TBSP of ghee (or butter). Add the cut vegetables, stir for 5 minutes, add 9 mint leaves, 5 sprigs coriander leaves and 5 sprigs flat parsley cut with the scissors, some garlic powder, stir again, cover and let cook another 5 minutes Prepare cake: In a large bowl mix 3 eggs with 1 cup coconut milk, 3 TBSP almond flour, ½ tsp Espelette chili powder and salt. Add the vegetable, mix well and pour in an oven safe dish. Bake in the oven for 15 minutes |
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3
Done
25'
|
Grated apple crêpesPrepare apples: Peel, remove seeds and shred 2 apples in a bowl, add a few drops of lemon juice and mix Prepare crêpe dough: In another mixing bowl whisk 1 egg with 2 TBSP coconut sugar. Add 3 TBSP almond flour, 2 TBSP hazelnut powder and some lemon zest, whisk together. Add shredded apples and mix well Cook crêpes: In a large non-stick pan over medium heat melt 1 TBSP Ghee, form mini crêpes using a well filled TBSP as a measurement and place them in the frying pan, flatten them and let cook for 3 minutes. Turn the crêpes around using 2 spatulas and cook for another 3 minutes. Repeat if you have not cooked all crêpes yet |
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4
Done
5'
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Pineapple carpaccio & grilled ginger gambasPrepare gambas: In a pan melt 1 TBSP ghee (or butter) over medium heat, add 1 pressed garlic clove, 12 gambas, the rest of the grated ginger (3cm), a pinch of salt and let cook for 3 minutes To serve: Display gambas on the carpaccio and cut some thaï basil leaves with the scissors on the gambas. Add a few entire thaï basil leaves for decoration and the 3 mini slices of lime |
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5
Done
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Green vegetable and almond cakeTo serve: Cut rectangular pieces of cake, add a couple of parsley leaves and 1 almond on top of each piece of cake |
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6
Done
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Grated apple crêpesTo serve: Pour a bit of maple syrup and put some lemon zest on each crêpe |
