Guest kitchen À la carte dishes

Guest kitchen À la carte dishes

Advertising - Continue reading below 1 Pea and miso pasta rolls

INGREDIENTS (4 people)◗ 300 g of frozen peas ◗ 1 garlic ◗ 1 daikon radish ◗ 1 piece of ginger ◗ 1/2 lemon ◗ 2 knife. of honey ◗ 3 tablespoons miso ◗ 3 tablespoons white vinegar ◗ Olive oil ◗ Black sesame ◗ Fresh mint ◗ Salt

Difficulty: Easy Time: 40 min.

1. Wash the daikon radish, peel it and cut it in strips as thin as possible. Grate the ginger. Put the ginger, vinegar and honey in a bowl. Spread the daikon strips with the mixture and leave in the fridge 20 minutes.

2. Put a casserole on the fire with the peas covered with water and cook 2 minutes. Remove, cool with cold water and drain.Put the peas, a peeled garlic, a handful of mint leaves, the juice of half a lemon plus its zest, miso, a tablespoon of oil and a little bit in the blender glass. of salt.

3. Crush to obtain a homogeneous paste. Spread it on the daikon strips, sprinkle the sesame seeds and roll. Hold the rolls with chopsticks and serve.

2 Risotto with mullets and paprika

INGREDIENTS (4 people)◗ 350 g of arborio rice ◗ 400 g of mullets ◗ 1 onion ◗ 1 garlic ◗ 1 l of fish stock ◗ 1 dl of white wine ◗ Grated Parmesan ◗ 3 tablespoons of olive oil ◗ 1 teaspoon of La Vera paprika ◗ Parsley fresh ◗ salt

Difficulty: Easy Time: 40 min.

1. Peel and slice the onion. Peel the garlic and crush it. Put a casserole on the fire with three tablespoons of olive oil and the onion cut. Keep on low heat 3 minutes and add the peeled garlic. Keep on fire for 1 more minute. Add the rice and stir for 1 minute over low heat.

2. Add the La Vera paprika, the white wine and let it cook another minute. Heat the fish stock in a separate casserole. Clean the mullets and salt. Add the hot fish stock to the rice, 1 dl each time, while stirring, until all the broth is finished.

3. Five minutes before finishing cooking, add the mullets, which can go whole if they are small or in pieces if they are large. The total process should take 20 minutes. Serve with chopped parsley and grated Parmesan.

3 Prawns with tomato sauce and cheese

INGREDIENTS (4 people)◗ 700 g of prawns ◗ 4 tomatoes ◗ 150 g of fresh goat cheese ◗ 1 garlic ◗ 1 teaspoon of sugar ◗ Olive oil ◗ Fresh basil ◗ Salt and pepper

Difficulty: Easy Time: 30 min.

1. Peel the tomatoes (this operation is easier if they are first scalded in boiling water with a cross-shaped cut at the base of the tomatoes). Separate the seeds from the pulp. Chop the tomato pulp and reserve the seeds with its juice.

2. Put the peeled garlic, chopped tomato pulp, three tablespoons of olive oil, a teaspoon of sugar and a pinch of salt in a saucepan. Keep on low heat until it reduces and forms a thick sauce; Reserve. Put a pan on the fire with a tablespoon of olive oil and previously salted prawns. 3. Keep two minutes on one side, turn around and add the tomato reduction. Keep another minute. Serve the prawns with the reduced tomato sauce and the sliced ​​fresh cheese with the tomato seeds on top and some basil leaves.

4 Steak tartare with quail egg

INGREDIENTS (4 people)◗ 400 g beef tenderloin ◗ 4 quail eggs ◗ 4 pickled red onions ◗ Capers ◗ 1 teaspoon horseradish ◗ 1 tablespoon mustard seeds ◗ Salt and pepper

Difficulty: Medium Time: 20 min.

1. Cut the sirloin with a knife as thin as possible. Put the chopped sirloin in a bowl with a teaspoon of horseradish, a tablespoon of French mustard seeds, salt and pepper; mix everything well.

2. Divide the meat into hamburgers about 4 cm in diameter. Separate the yolks of quail eggs from their whites. Put a yolk on top of each spiced hamburger. Chop two tablespoons of capers.

3. Cut the pickled red onions into thin slices and mix well with the chopped capers. Serve the steak tartare with your quail egg yolk on top, the onion mixture and a tablespoon of mustard.

5 Pears in syrup with yogurt

INGREDIENTS (4 people)◗ 2 stalks of rhubarb ◗ 4 pears ◗ Sheep yogurt ◗ 500 g of sugar ◗ 70 g of butter ◗ 90 g of wheat flour ◗ 1 teaspoon of ground cinnamon ◗ 50 g of icing sugar ◗ 1.5 l of water

Difficulty: Easy Time: 45 min.

1. Clean the rhubarb stalks, removing any remaining leaves or roots that are toxic. Cut the stems into pieces of about 5 cm. Peel the pears. Put a pot on the fire with 1.5 l of water, 500 g of sugar, standing pears and rhubarb pieces.

2. Cook the pears 30 minutes. Remove from heat and let cool in syrup. Dice the cold butter. Mix with wheat flour, a teaspoon of cinnamon powder and 50 g of sugar.

3. Crumble with the fingertips until a sandy texture is obtained. Put a pan on the fire with the mixture and keep on a low heat until it is crispy. Serve pears with sheep yogurt and cinnamon crunch.

6 Strawberry pie, whipped cream and biscuit

INGREDIENTS (6 people)◗ 200 g of Digestive biscuits ◗ 400 g of strawberries ◗ 2 dl of whipping cream ◗ 1 tablespoon of icing sugar ◗ 60 g of butter ◗ 2 tablespoons of milk ◗ Orange blossom water

Difficulty: Easy Time: 30 min.

1. Crush the cookies with the help of a rolling pin to reduce them to crumbs. Put the cookie crumbs in a bowl together with the diced butter and the two tablespoons of milk. Mix well with your fingers until all the ingredients are integrated and cover with this mixture the base and sides of a low cake pan.

2. Press well with your hands so that a compact base is left. Assemble the cream beating vigorously with rods. Add a tablespoon of icing sugar at the end of the process and finish beating. Fill the cookie base of the mold with the whipped cream.

3. Wash and dry the strawberries. Remove their tails and cut them into thin slices throughout. Put the slices of strawberry in a bowl with a few drops of orange blossom water. Place the slices of strawberry on the cream as in the photo and serve.