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Young vegetable & crunchy pistachios salad, Empanadas in cabbage leaves, red berries with coconut ice cream
Ingredients
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300g Lean minced beef
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2 boiled Egg
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1 pack mini green Asparagus
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2 small Zucchini
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1 pack cooked & shelled (100g) Fresh edamame beans
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1 Savoy cabbage
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250g Raspberries
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250g Strawberries
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1 Lemon
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1 bunch Chives
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1 Bunch Mint leaves
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2 Onion
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2 Garlic Clove
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1.5 TBSP unsalted Pistachios
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Sesame seeds
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1 chopped (400g) Tomato can
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1 can Coconut milkfull fat, minimum 60% coconut extract
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70g Birch sugar (xylitol)
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Liquid honey (neutral taste)
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1 tsp Vanilla powder
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1 TBSP Coconut powder
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3 TBSP seedless Golden raisins
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pitted Green olives
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Oregano
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Ground Cumin
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Ghee (or butter)
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Olive oil
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Cognac
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Salt
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Fleur de sel
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Ground black pepper
Overview
This menu is perfect for spring when young vegetables are at their best, also the empanadas in a grain free version using cabbage instead of pastry will make them as tasty as the original version but a lot more digestible and refined. And finally with the fully homemade dessert enjoy a highly healthy red fruits with dairy and refined sugar free ice cream
Dishes
- Young vegetable & crunchy pistachios salad
- Empanadas in cabbage leaves
- Red berries with coconut ice cream
Utensils
- 1 Small frying pan
- 1 Large frying pan
- 1 Pan
- 1 Large pan
- 1 Vegetable peeler
- 1 Salad bowl
- 1 Container for the freezer & 1 whisk (or ice cream machine)
- 1 Blender
- Scissors
Menu steps
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1
Done
10' preparation + 20' to 120' freezing
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Red berries with coconut ice creamPrepare coconut ice cream: If possible, place 1 can coconut milk in the fridge the night before. In a blender mix until smooth 1 can coconut milk, 1 tsp vanilla powder, 1 TBSP coconut powder and 70g birch sugar (or other natural sweetener) Freeze coconut mixture: If you use an ice cream machine keep the coconut mixture in the fridge and pour it in the machine 20 minutes before serving. Prepare Strawberries: Hull 250g strawberries and cut them in 4 pieces |
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2
Done
15'
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Young vegetable & crunchy pistachios saladRoast pistachios: Put 1.5 TBSP unsalted pistachios in a small frying pan and roast for 5 minutes over medium heat until brown and crunchy (about 5 minutes) Cook asparagus: In the meantime bring a pan of salted water to the boil, add 1 pack mini asparagus and cook for 4 minutes, drain water and let cool Prepare zucchini: Cut 1 small zucchini in its length in very thin slices using vegetable peeler or knife |
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3
Done
25' preparation + 20' cooking
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Empanadas in cabbage leavesSauté onion & garlic: Peel and chop 2 onions. Peel 2 garlic cloves and cut in small bits. In a large frying pan over medium heat put 1 TBSP ghee (or butter), add the chopped onions and garlic, sauté for 5 minutes Prepare cabbage leaves: In the meantime bring a large pan of salted water to the boil, add 6 savoy cabbage leaves and cook for 5 minutes until tender but still crisp, drain well Prepare meat mixture: In the frying pan add 300g lean minced beef, cook for 2 minutes. Add 1 large can chopped tomatoes, 3 TBSP golden raisins, 80g pitted olives cut in slices, 1 TBSP honey, 1 TBSP cognac, 1 TBSP oregano, 1 TBSP ground cumin and salt & ground black pepper to taste. Stir and let cook for another 10 minutes, keep warm Prepare boiled eggs: Cut 2 boiled eggs in small chunks (3mm) |
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4
Done
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Young vegetable & crunchy pistachios saladTo serve: Put in a salad bowl the zucchini slices, edamame beans and asparagus. Add the roasted pistachios, 1 TBSP sesame seeds and cut some chives over the vegetables using scissors. Add 3 TBSP olive oil, the juice of ½ a lemon, some fleur de sel and ground black pepper |
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5
Done
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Empanadas in cabbage leavesTo serve: Place 2 cabbage leaves in individual soup plates add the meat mixture in the middle of the cabbage leaves and top up with the egg chunks. Add fleur de sel and ground black pepper on the eggs |
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6
Done
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Red berries with coconut ice creamTo serve: Place a mix of raspberries and strawberries in individual dessert bowls and add one or two spoons coconut ice cream. Decorate with a couple of fresh mint leaves |
