Lentil soup with seafood
5 servings of dish
- 100 grams of mini-squid
- 100 g of meat mussels
- 100 g of shrimp tiger
- 150 grams of cherry tomatoes
- 250 g broth
- 200 g of lentils
- 1 carrot for dish and 1 for vegetable broth
- 5 grams of garlic
For the dish sauce "Bisk"
- 1 bulb for vegetable broth
- 1 50 g celery for dish
- 50 g for vegetable broth
- 10 grams of parsley
- 20 g of olive oil
- 0.5 L of vegetable broth
- salt, pepper to taste
- 5 g chervil (or parsley)
1. We prepare vegetable broth, cook celery, parsley, 1 onion, carrots, briefly boil and filter. 2. For the soup, cut vegetables and fry in a saucepan (carrots, celery, garlic), add lentils and cooked vegetable broth. Soup is cooked for 25-30 minutes. 3. Add 250 grams of Bisc sauce, when everything boils, cook seafood: raw mussels, shrimps, squid (mini-calamaries are more delicate than large ones, cut mini-squid mugs), add parsley, salt and pepper to taste. We cook with seafood for 1-2 minutes. The soup is ready. We fry the shells of shrimp with celery, onions, carrots. In the saucepan add tomatoes, cognac and water to the top of the pan. We boil, evaporate, filter. Salt the whole dish to taste.
Risotto with Pumpkin
5 servings of dish
- 300 g of rice arborio
- 500 g of pumpkin
- 70 g onions
- olive oil for roasting
- 100 grams of grated Parmesan cheese
- 1 liter of vegetable broth (celery, carrot, bulb, bay leaf)
- 5 grams of parsley
- 100 grams of truffle sauce (can be replaced with mushroom sauce)
- 50 grams of parma ham
- 200 g of shrimp tiger
- 100 g butter butter
- salt, black pepper freshly ground
1. Pumpkin cut into cubes, put out 10-15 minutes in vegetable oil, pouring into the frying pan a little broth. 2. Separately, in a shallow wide pan, fry the onion in olive oil, then add the butter and pour the whole rice, give it a little brown. 3. Gradually add broth to rice, stirring occasionally. Add the stewed pumpkin, at the end the narma ham, sliced, peeled shrimp and a little bit to put out the dish. 4. When you put the shrimp, rice should be ready (al dente, a little hard inside). Shrimp cooking is enough to "warm up" from rice a couple of minutes. 5. When serving, pour the sauce over the truffle, sprinkle with grated parmesan and chopped parsley.
Risotto with strawberries
- 0.5 kg of fresh strawberries
- 1 cup of sugar
- 50 g of butter
- a glass of round rice
- cinnamon and vanilla
- 1l of milk
1. Strawberry and rinse in a blender with sugar (leave a few berries for decoration). Bring to a boil and cook for 15 minutes over a low heat. 2. Heat milk with cinnamon and vanilla. In a sauté pan or deep frying pan, melt the butter and fry the rice until it becomes clear, about 2 minutes. 3. Pour a little milk into rice and cook, stirring until rice absorbs milk. Pour the milk in portions and cook until the rice is soft. At the end, add the strawberry puree and spread out on the vases. 4. Decorate the risotto with fresh strawberries. This dessert can be served warm or cold.
Strawberry mousse
- 0.5 kg of strawberries
- 20 g of gelatin
- 4 raw egg yolks
- 100 g of sugar
- a glass of red dry wine
- a cream of cream with a fat content of 33%
- 2 tbsp. spoons of berry liqueur
- 2 sprigs of mint
- 1.5 tsp. Cinnamon
1. Whip half strawberries in a blender. 2. Gelatine soak in cold water until the grains are swollen and become transparent. 3. Whisk yolks in a warm bowl with sugar until a thick cream. Put it in the cold. 4. In a strawberry puree pour wine, liqueur and connect with the yolk cream. Gelatine heat on medium heat, but do not bring to a boil. Add to the cream. 5. Cool down. When the cream starts to set, add the whipped cream, mix, put in the refrigerator for 3-4 hours. Put the cream in vases, garnish with strawberries and mint leaves, sprinkle with cinnamon.
Cake with strawberries
- 0.5 kg of strawberries
- 3 tbsp. spoons of sugar
- 1 glass of creamy cream
- 30 g of gelatin
- 50 ml of water
- Ready biscuit cake
- a quarter cup of liquor
1. Gelatine soak for half an hour in boiled water (50 ml). 2. In the plug-in form, put the cake, soak it with liqueur and spread the strawberries on top (leave the berries for decoration). 3. Soak the gelatin in a water bath, cool it. Add the cream and sugar, whisk. 4. With this mass pour the strawberries and put the cake in the fridge. 5. Before serving, lay out of the shape and decorate with strawberries.
Dessert with meringue and strawberries
- 0.5 kg of strawberries
- 6 meringues
- half a cup of creamy cream
- 1 cup of yogurt
- 3 tbsp. spoonful of berry liquor
1. Cream the whisk and mix with yogurt, cool for half an hour. 2. Half the strawberries chop, pour in the liquor. Postpone the 6 tbsp. spoons of mashed potatoes in a separate bowl. 3. Several berries of strawberries leave whole, others cut in half and pour the mashed potatoes. 4. Mash cake crumbling and gently mix with yoghurt and strawberry mass. 5. Expand in vases, pour the left strawberry puree and decorate with berries.