A Saturday Menu in photos and recipes

Coucouuuu!

Here are some recipes and photos from a recent dinner....

The recipes are a mix of existing recipes found online with a personalized touch and my own ;)

Starter: Watermelon & Feta Cheese Salad topped with balsamico & akacia-honey dressing & pistachios

Ingredients:

Mixed, green salad

Feta Cheese

Red onions

Watermelon

Chopped pistachios

Balsamic vinegar blended with Acacia honey

Flake salt and a

few turns of the pepper mill

Instructions:

Simply chop it up and mix everything together. Finish with topping the salad with the chopped pistachios.

Main course: Grilled file of Lamb on a lukewarm Pasta, Rocket & Beetroot salad bed, served with a Chèvre sauce

Ingredients:

600 grams of lamb fillet

1 package Barilla Cannelloni (La Collezione)

4 beetroots

1 bunch of rocket

1 large piece of Chèvre

3 decilitres of sour cream

The peel from half a lemon

Olive oil (Extra Vergine)

Salt

Pepper

Fresh rosemary

4 cloves garlic

Instructions:

Rinse the rucola salad and leave it on paper to dry for around 30 minutes.

Boil the pasta water with a hefty pinch of salt. Also boil the beetroots in a separate pan in salted water. Crush the pasta in large pieces and cook it until it is "al dente". Mix sour cream and chèvre with a hand mixer. Add some salt, pepper and the lemon peel.

Peel the cooked beetroots and cut them into pieces. Make a bed of rocket salad, pasta and beetroots on a plate and drizzle it with olive oil (extra virgin).

Fry the lamb fillet in a pan using butter, first on high temperature until it has a nice griddle, then the temperature can be lowered. Fry for as long as you wish, but it is recommended to serve it medium-rare.

Slice the garlic cloves and fry in a pan on high temperature until they are golden.

Place the lamb fillet on top of the salad-bed and pour the sauce on the edges of the plate.

Decorate with the roasted garlic and a small twig of fresh rosemary.

PS. I am a vegetarian, so my plate was the same but with a Quorn fillet instead of lamb ;))

Dessert: Creamy frosted White Whocolate cake topped with Fresh Berries and Chocolate Dipped Strawberries

Ingredients

350-400g white chocolate

200g butter

3 eggs

2 1/2 cups of white sugar

2 tablespoons Baileys Caramel or Rum depending on what sweetness you prefer ;)

2 dl white flour

Glacing & decoration:

200g white chocolate

1/2 cup cream

Powdered sugar

Fresh berries

Strawberries

Dark chocolate

Lime

Instructions:

Preheat the oven to 175 degrees.

Chop the chocolate. Melt the butter in a pan. Remove from heat, add the chocolate and stir until it melts. Beat the eggs and sugar until it's fluffy. Stir in the chocolate/butter, alcohol and flour. Pour batter into a greased form (with removable bottom, about 24cm in diameter). Bake in the bottom of the oven for 30-35 min. The cake should be still creamy inside, not firm. Let the cake cool and place it in the fridge.

Chocolate dipped strawberries:

Cut the strawberries into halfs, leave on the green. Melt chocolate in the microwave or on the stove over boiling water. Dip the non-flat side of the strawberries and leave to harden on baking paper in the fridge.

Glazing:

Chop the chocolate. Boil the cream. Remove from the heat, add the chocolate and stir until it melts. Let the glazing harden around 10-20 minutes in the fridge. Spread the glazing over cake and, Sift the powdered sugar over it and add a pile of fresh berries, the chocolate dipped strawberries and some slices of lime.

VOILAAAA! Ready to serve!

Enjoy!

xox