mix green, red and yellow tomatoes, can replace with cherry tomatoes
3Cherry tomatoes
1Avocado
2Spinach
2Lemon
1Orange
1 BunchBasil leaves
1 BunchCoriander leaves
2Egg
Tomato paste
Garlic powder
Curcuma
Ground Cumin
Paprika
Oregano
Espelette chili
or Tabasco
Cinnamon
Tamari
or Soy Sauce
French strong mustard
80gDark chocolate
70% Cacao minimum
50mlCoconut milk
Liquid honey (neutral taste)
Coconut sugar
or Erythritol or other granulated sugar replacement
Balsamic cream vinegar
Olive oil
Basil flavored olive oil
Salt
Ground black pepper
Ice cubes
Optional
Cognac
Overview
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A refreshing summer menu with lots of precious herbs and vegetables, a wonderful chicken marinade that my teenager kids love and tasty chocolate mousse
1 Saucepan or 1 bowl for the microwave (to melt chocolate)
Scissors
1 Large mixing bowl
4 Mixing bowls
1 Salad bowl
1 Baking tray
1 Sheet parchment paper1
Whisk (electric or manual)
1 Thin grater
1 Spatula
Menu steps
1
Done
10' Preparation + 35' Cooking
Crispy chicken wings and tomato salad
Prepare chicken marinade: Pre-heat oven to hot air (fan) 180C. In a large mixing bowl put 2 TBSP French strong mustard, 2 TBSP olive oil, 2 TBSP honey, ½ TBSP tomato paste, 1 TBSP cognac (optional), a TBSP oregano, 1 tsp garlic powder, ½ tsp curcuma, salt & ground black pepper. Mix into a paste. Add 12 chicken wings and mix until all wings are coated with the mixture
Prepare wings for baking: Put the wings on a baking tray covered with a parchment paper, separate well
3. Prepare potatoes for baking : Cut 500g small potatoes in 2cm chunks, put next to the wings on the baking tray and sprinkle with salt
4. Bake wings : Bake wings and potatoes in the oven for 35 minutes
2
Done
10'
Avocado soup
Prepare soup: In a blender mix until you get a fully homogeneous and smooth soup : 2 handful fresh spinach (wash but no need to dry), 1 avocado, the juice of 1 lemon, 5 basil leaves, ½ bunch coriander leaves, 1 tsp ground cumin, 1 tsp paprika, 1 TBSP oregano, ¼ tsp Espelette chili (or 4-5 drops Tabasco), 6 ice cubes, ½ glass still water, salt to taste
Refrigerate soup: Pour the mixture in individual soup bowls, reserve in the fridge until serving
3
Done
15'
Chocolate mousse
Prepare whipped egg whites: Separate 2 egg whites from their yolks, add a pinch of salt to the egg whites and beat them until stiff using electric or manual whisk
Prepare chocolate mixture: Melt 80g dark chocolate in the microwave (1 minute at 800W) or in a saucepan with ½ TBSP of water. Stir the melted chocolate. Grate some zest from an orange over the chocolate mixture, add 50ml coconut milk, ½ tsp cinnamon, 2 TBSP coconut sugar and the 2 egg yolks and stir well
Finalize mousse : Add the chocolate mixture to the firmly whipped egg whites and lift and stir delicately with a spatula to keep an airy consistency with no more large egg white bits. Pour in individual cups, add some orange peel on top and reserve in the fridge until serving (minimum 1 hour)
4
Done
10'
Crispy chicken wings and tomato salad
Prepare tomato salad: Cut 6 tomatoes in little chunks, place in a salad bowl, add 2 TBSP basil favoured olive oil (or regular olive oil), ½ lemon juice, 6 basil leaves cut with the scissors. Add 1 TBSP Tamari (or soy sauce), salt & ground black pepper to taste. Mix together and reserve in the fridge until serving
5
Done
Avocado soup
To serve: Add some coriander leaves, 1 cherry tomato cut in half and some balsamic cream vinegar in each bowl for decoration
6
Done
Crispy chicken wings and tomato salad
To serve: Place 4 wings on each plate, add some potatoes and tomato salad. Alternatively place all 3 dishes on the table and let every one serve themselves
