SPIRULINA CRISPBREAD
560 GM FLOUR 00
275 GM WATER
10 GM BEER YEAST
18 GM MALT
37 GM EXTRA VIRGIN OLIVE OIL
56 GM LARD
18 GM SALT
12 GM OF SPIRULINA IN POWDER FORM
METHOD
– DISSOLVE THE YEAST IN WATER
– ADD THE FLOUR AND MALT AND WORK FOR TWO MINS.
– INCORPORATE THE OIL AND LARD
– FINALLY THE SALT AND POWDERED SPIRULINA
– PLACE THE RESULTING DOUGH IN THE FRIDGE TO STAND
– STRETCH THE DOUGH OUT IN BREADSTICK FORM AND COOK AT 185° FOR 10 MINS.
KEFIR CHEESE
50 GM KEFIR CHEESE IN GRANULE FORM
500 GM OF FRESH MILK
METHOD
– MIX THE GRANULES IN THE MILK ENSURING THAT IT IS NOT TOO COLD
– ENCLOSE IN A GLASS CONTAINER AND LEAVE IN A DARK ENVIRONMENT FOR AT LEAST 12 HOURS
– WHEN THE MILK BEGINS TO THICKEN, FILTER USING A WIDE MESH COLANDER
– PLACE THE GRANULES AND MILK TO STORE IN THE FRIDGE
– LEAVE THE REMAINDER TO STRAIN WITH THE HELP OF A FABRIC SUSPENDED IN A FASHION SO THAT IT DOES NOT INTERFERE WITH THE WHEY
– AT THE END OF THE PROCESS WHAT INTERESTS US IS THE CREAMY PART WHICH WILL HAVE REMAINED ON THE FABRIC ITSELF
CREAM OF PEAS
1 KG OF PEAS
METHOD
– BLANCH THE PEAS FOR 2 MINS. IN SLIGHTLY ACIDIC WATER
– CHILL QUICKLY IN ICED WATER
– PEEL AWAY THE WHOLE LEAVING THE INTERIOR LEAVING THE PEEL STORED IN THE FRIDGE
– WHISK THE REMAINDER ADDING SMIDGENS OF SALT, PEPPER AND OIL AND IF APPEARING TOO THICK ADD A LITTLE COLD WATER
– SIFT
600 GM OF PEAS IN PURÉE FORM
20 GM EXTRA VIRGIN OIL
3 GM SALT
1 GM GROUND PEPPER
– MIX ALL INGREDIENTS AND ALLOW TO FREEZE
– UNPACK AND PREPARE FOR USE
GROUND PEAS IN POWDER FORM
THE OUTER WASTE OF THE PEAS AND THE CREAM
METHOD
– USING ALL THAT REMAINS ON THE SIEVE DRY OUT TO AROUND 50 DEGREES AND WHISK
– KEEP IN A SEALED CONTAINER
DATTERINO TOMATO JUICE
1,3 KG OF FRESH RED CHERRY DATTERINO TOMATOES
METHOD
– CREATE THE JUICE BY USING THE EXTRACTOR
150 GM JUICE
50 GM EXTRA VIRGIN OLIVE OIL
4 GM SALT
6 GM XANTHAN GUM
– STIR AND LEAVE TO MOISTURISE FOR AN HOUR, THEN MIX AND FILTER
ZUCCHINI IN HALF PENNA FORM
SHAFT OF THE ZUCCHINI
METHOD
– CLEAN THE SHAFT BY ELIMINATING THE LEAVES
– USING A POTATO PEELER TAKE AWAY THE LEATHERY PART OF THE SHAFT
– BLANCH FOR 2 MINS. IN A SLIGHTLY ACIDIC WATER
– COOL USING ICED WATER
– CUT INTO A FORM RESEMBLING A SCORED PENNE
– STORE IN THE FRIDGE
– SEASON WHEN BEING SERVED AT TABLE
THE SPIRULINA “WORM”
500GM APPLE JUICE
4GM AGAR-AGAR
5GM OF SPIRULINA IN POWDER FORM
METHOD
– WHILST STILL COLD MIX TOGETHER ALL THE INGREDIENTS
– BRING TO THE BOIL AND POUR INTO WORM-SHAPED MOULDS
– COOL IN THE FRIDGE, REMOVE MOULDS AND KEEP COOL
ADDITIONAL ELEMENTS TO SERVE
– SORREL
PRESENTATION
– PLACE THE KEFIR CHEESE AT THE CENTRE
– DATTERINO TOMATO JUICE
– CREAM OF PEAS TO LIE ON THE SURFACE OF THE CHEESE
– WHOLE PEAS ARRANGED ON THE CREAM
– CRUMBLE THE SPIRULINA CRISPBREAD AROUND ALL THE SURFACES TO ENHANCE THE COLOURS
– ALONG ONE SIDE PLACE HALF OF THE PENNA OF ZUCCHINI COURGETTE
– THE SPIRULINA “WORM” SHOULD APPEAR TO EMERGE FROM THE ZUCCHINI
– SPRINKLE WITH GROUND PEA
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