Three course menu : fish, veg and cool dessert

Try to remember ingredients people dislike if you invite them regularly to avoid unpleasant meals. Sometimes this list will be extensive which can be tricky. Don’t worry, Elodie, you are not ‘tricky’.

For 3p, start with two appetizers served in little glases.

-appetizer 1 : a layer of 100 grams of feta cheese cut in tiny cubes, covered with a layer of simple gaucamole (1 avocado, a bit of lemon juice, 1 finely chopped garlic clove and spicy little pepper, pepper and salt), covered by a few halved cherry tomatoes

-appetizer 2 : ceviche of spada, 200 grams of fresh spada in small cubes mixed with lemon juice, lemon zeste, a bit of olive oil marinated for a few hours in the fridge; served with chives

As main course : eggplant with spicy chermoula, chickpeas and a colorful salad.

Count 1 or 2 halves of a medium sized eggplant for each. Put the eggplant on salt for 30 mins. Rinse and dry. Make a few incisions ( diamond shaped) in the eggplant. Put the halves on baking paper and brush some olive oil on each half. Bake in the oven at 180°-200° for approx 45 mins. On the other baking tray mix 300 grams of drained chickpeas with 2 chopped red onions, 6 chopped garlic cloves, 1 chopped spicy little pepper, 1 table spoon of grinded cumin, 2 teaspoons of grinded coriander, 1 teaspoon of smoked paprika powder, a bit of salt, juice of 1 lemon and 6 table spoons of olive oil. Put in the oven during the last 15 mins of the  baking time of the eggplant and bake until the onion is soft and the chickpeas  are a bit cripsy.

For the salad, combine 1 peeled orange in smaller pieces, 2 table spoons of yellow raisins, 100 grams of ruccola and 1-2 table spoons of olive oil.

Serve the salad with the eggplant covered with the spicy chickpeas.

PS leftovers are perfect the day after, as lunch or appetizer.

-Desserts are not really my thing. Personally, I prefer to put my kcal in the appetizers. On the other hand I would like to get some more creativity in the finishing course of a dinner. The wonderful magazine ‘’ inspires me to prepare sweet ravioli.2017-08-29_19.35.50[1]

The only plant which really loves my gardening is verveine. The fresh lemon aroma is great in some cold mineral water. The verveine-green tea syrup is easy to prepare and can be used to add some flavor to water, to juice, to prosecco,…and is the base for the following dessert. Prepare 750 ml of green tea. Add 400 grams of sugar and a bunch of verveine. Cook the mixure for 5 mins and leave for a few hours, covered. Drain the syrup. Boil to reduce and intensify the taste. Store in a clean bottle which you can close well, in the fridge ( the syrup can be kept a few weeks).

For the ravioli, mix 200 grams of flour, 1 egg, 25 grams of butter, 25 grams of sugar, a pinch of salt and 3 table spoons of milk. Store the dough in the fridge in cling film for at least 1 hour. Mix 125 grams of ricotta (drain the ricotta for 4h in the fridge to obtain a firm cheese), 100 grams of raspberries, 1 table spoon of sugar, ½ teaspoon of cinnamon, zeste of ½ lemon.

Boil 125 ml of the syrup to make it really sticky. Prepare the ravioli with the dough and filling. This amount of dough will be enough for 12 ravioli’s of approx. 7 cm (so more than enough to please the collegues at work the next day ;-)). Put the ravioli on baking paper. Use some egg yolk to make them shiny. Bake for approx 15-20 mins at 180° and turn halfway (until golden brown, not black;-)).

Serve the ravioli with fresh raspberries, fresh verveine, a few drops of the syrup and powdered sugar.

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