Quick dessert and make a show. Bowl of strawberries, sorbet and champagne.
Ingredients for 8 people:
1 kg strawberries 1/2 cinnamon stick
fresh mint leaves
2 tablespoons of sugar
black pepper to taste
sorbet of the flavor you like best (I made it with strawberry, passion fruit and lemon flavor)
1 bottle of sparkling wine (it may be the one you have at home. I used and suggest the Moet Chandon Passion rosé because it is more sweet and the combination is perfect)
Procedures to prepare it:
Place the sparkling wine bottle in the refrigerator. It must be cold when using. Wash and cut the strawberries into cubes. Heat a frying pan, place the chopped strawberries, add sugar, cinnamon stick, mint leaves and stir well for 5 minutes, until the strawberry forms a broth but keeps the shape. When ready, place the black pepper and stir.
Open the bottle of sparkling wine. Assemble the bowls by placing 2 tablespoons of hot strawberries on the bottom of each bowl, quickly place the sorbet on top. Take the glasses to the table, place a glass in front of each person and fill each glass with sparkling wine in front of the person.
Roastbeef sandwich
Ingredients for 7 sandwiches:
1 piece of 650g baby beef
3 grated carrots
6 tablespoons of mayonnaise
3 tablespoons yellow mustard
Americana american lettuce
3 sliced tomatoes
sliced cheeses (cheddar, emmenthal or buonissimo)
1 packet of grain bread
1 jar of curd or cream cheese
Procedures to prepare it:
Prepare the roastbeef: Heat a skillet well, add a drizzle of olive oil. Dry the meat well with paper towels and place it in a very hot frying pan. At this time put salt and pepper. When it has formed a crust, turn the meat and season on the other side. Go stirring the meat to brown evenly for 6 to 8 minutes. Remove the meat from the frying pan and place on a baking sheet. Place in a preheated oven at 180 degrees for 28 minutes. Remove from the oven and allow to cool. When cold / chilled, slice thin slices.
Grate the carrot on the thick drain. Season with mayonnaise and mustard and set aside. Assemble the sandwiches: start by spreading the curd or cream cheese on all slices of bread. Place the meat, then the seasoned carrot, the tomatoes, the cheese of your choice and the lettuce. Close the sandwich and cut it in half diagonally. Serve cold.
Delicious dish for lunch
Ingredients for 8 people:
1 kg clean crab meat (bought frozen)
juice of 2 tahitian lemons
1 chopped large onion
3 large chopped garlic cloves
3 tablespoons olive oil
3 chopped tomatoes without seeds
2 units of French bread or 1 mini stale baguette, 700ml coconut milk
150ml milk
150g cassava cooked in water
1 large chili pepper, chopped seedless
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1/2 teaspoon of paprika
2 1/2 tablespoons palm oil
salt to taste
chives, raw tomatoes and rosemary to decorate
Procedures to prepare it:
Tightly press the crab meat to remove the water. Remove any cone you find. Reserve. Place the cassava to cook in water until very soft. Drain and reserve. Remove the toughest shell from the bread, slice and place in a bowl with coconut milk and milk for 10 minutes to soften the bread. Blend the mixture of bread with milk and coconut milk and the cassava already cooked in the blender and reserve.
Put the oil in a large pan and sauté the onion and garlic. Add 2 tablespoons palm oil. Add the crab meat. Allow to dry if liquid forms in the pan, stirring constantly so as not to stick. Add the juice of the lemons and the pepper. Add the chopped tomatoes, paprika, cilantro and parsley. Stir for another 3 to 4 minutes. At this point add the mixture of beaten bread with the liquids and the cassava. I put the contents of the blender minus 1/2 cup. Stir well. Add the salt and 1/2 spoon of palm oil to finish. 🔹 Place on serving plate, sprinkle with chopped chives and garnish with tomatoes and rosemary or as you prefer.
Good post