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Tomato & basil flan, cider mussels, mini carrot cakes with pecan nuts
Ingredients
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3 Liters Mussels
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1 Large Tomato canChopped tomatoes
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100g shredded CarrotIf shred yourself add 10'
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1 Bunch Flat parsley
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2 Shallot
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4 Sprigs Basil leaves
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1 Garlic Clove
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2 Egg
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1 tsp Agar agar powder
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1 TBSP Almond powder
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2 TBSP Hazelnut powder
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6 Halves roughly ground Pecan nuts
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2 TBSP Almond Flour
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1 tsp Baking soda
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3 TBSP Coconut sugar
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Ghee (or butter)
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2 TBSP Coconut oil
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1 TBSP Olive oil
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2 dl Dry cider
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2 TBSP Cognac
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1/4 cup Coconut milkOptional
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Ground black pepper
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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
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1
Done
5' preparation + 10' cooking
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Tomato & basil flanPrepare 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 |
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2
Done
15' preparation + 45' cooking
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Mini carrot cake with pecan nutsPreheat 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 |
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3
Done
5' preparation + 10' cooking + 70' cooling
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Tomato & basil flanFinish 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 |
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4
Done
10' preparation + 10' cooking
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Cider musselsPrepare 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) |
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5
Done
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Tomato & basil flanTo serve: Place couple of basil leaves on each flan |
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6
Done
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Cider musselsTo serve: Add ¼ cup coconut milk (optional) and 1 bunch curly parsley cut in small chunks with the scissors, mix & serve |
