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Minty zucchini tagliatelle, herb buckwheat galette with smoked salmon, fig & honey cinnamon compote
Features:
Cuisine:
Ingredients
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7 medium slices Smoked salmon
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2 medium Zucchini
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9 Fresh figs
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1 Lemon
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1 bunch Mint leaves
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1 bunch Flat parsley
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1 bunch Chives
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1 bunch Coriander leaves
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1 cup (240g) Buckwheat flour
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180g plain Coconut milk yoghurt
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3 TBSP Liquid honey (neutral taste)
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Cinnamon
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Olive oil
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Ground pink peppercorn
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Salt
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Optional
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Vegan or regular Vanilla or cinnamon ice cream
Overview
A little taste of Bretagne with the buckwheat crêpes (gluten free), this menu is full of super healthy vegetable, herbs and fruits and will suit many diets. Vegans and vegetarians can replace the smoked salmon with any suitable alternative
Dishes
Utensils
- 1 Pancake pan or frying pan
- 1 Saucepan
- 1 Vegetable peeler
- 1 Salad bowl
- 1 Mixing bowl
- 1 Small ladle
- Scissors
Menu steps
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1
Done
5' preparation + 15 min resting
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Herb buckwheat galette with smoked salmonPrepare galette mix: In a mixing bowl put 1 cup (240g) buckwheat flour, add half a litter water, 2 pinches of salt, 6 sprigs chives & 6 sprigs flat parsley cut with scissors and mix. Let rest for 15 minutes |
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2
Done
5' preparation + 10' cooking)
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Fig & honey cinnamon compotePrepare compote: Cut 9 fresh figs in quarters. Melt 1 TBSP Ghee (or butter) in a saucepan. Add the figs, 1 TBSP honey and ½ tsp cinnamon Cook compote: Let cook over low heat for 10 minutes, mixing delicately from time to time, then let cool |
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3
Done
20'
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Minty zucchini tagliatellePrepare zucchinis: With a vegetable peeler or a sharp knife cut 2 medium zucchinis in their length in thin slices (or tagliatelle), don’t worry if the slices are not all of same or full zucchini length. Put the tagliatelle in a salad bowl Add dressing & herbs: Add 3 sprigs mint, 2 sprigs flat parsley and 1 sprig coriander cut with scissors. Add 3 TBSP olive oil and the juice of half a lemon, 2 pinches of salt and ground pink peppercorn to taste, mix and place in the fridge until serving |
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4
Done
25'
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Herb buckwheat galette with smoked salmonCook galettes: In a pancake or frying pan heat up a little bit of olive oil to prevent the galettes to stick. Once warm add a ladle of galette mix and spread evenly in the pan. It should be about 1-2 mm thick. Let cook 2 minutes on each side and keep warm. Repeat for 6 galettes To serve: Add a slice of smoked salmon and 1 TBSP plain coconut milk yoghurt (or regular cream cheese) in each galette and fold it twice to form a triangle. Put 2 galettes on each plate and add a little slice of smoked salmon folded like a rose and 1 TBSP plain coconut milk yoghurt (or regular cream cheese) on the side |
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5
Done
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Fig & honey cinnamon compoteTo serve: Put the figs in individual bowls. As an option you can add a spoon vanilla or cinnamon ice cream (regular or dairy free), plain coconut milk or regular yoghurt or roasted nuts |
