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.
Prepare 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
2
Done
35' preparation + 15' cooking
Green vegetable and almond cake
Preheat 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
3
Done
25'
Grated apple crêpes
Prepare 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
4
Done
5'
Pineapple carpaccio & grilled ginger gambas
Prepare 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
5
Done
Green vegetable and almond cake
To serve: Cut rectangular pieces of cake, add a couple of parsley leaves and 1 almond on top of each piece of cake
6
Done
Grated apple crêpes
To serve: Pour a bit of maple syrup and put some lemon zest on each crêpe
