July, 2013 | Lost in the Kitchen - Part 2

06th Jul2013

Polenta Pizza with Asparagus

by marie

(2 servings)

Bring two cups of milk and 125 grams of samp to a boil.
	Soak the polenta for 5 minutes and season with salt and nutmeg.
Spread the polenta on a baking paper covered baking tray, cover with 30 grams of grated Parmesan cheese and let it cool down.
	Peel 500 grams of green asparagus an cut away the ends.
Roast the sliced asparagus in two tablespoons of vegetable oil together with one teaspoon of granulated garlic.

	Place the roasted asparagus, 250 grams of sliced tomatoes and 125 grams of diced mozzarella on the polenta and bake it for 15 minutes at 200 degrees Celsius.

Add 5 slices of Parma ham and 10 grams of grated Parmesan cheese and grill the polenta pizza for additional 5 minutes.
	Serve with fresh basil.

Category : meat, warm dish

04th Jul2013

Roasted Summer Pasta with Garlic Sauce

by marie

(3 servings)

In a wok heat up two tablespoons of vegetable oil.
	Roast six peeled and sliced carrots.
Add and roast one peeled and diced kohlrabi, one diced red capsicum and four sliced spring onions.

	Fold in one handful of defrosted spinach and one glass of sliced green asparagus.
Season the vegetables with salt and pepper.
	Place the vegetables in a bowl and roast 300 grams of cooked pasta in two tablespoons of vegetable oil.

Garlic Sauce

In a small pot reduce one glass of milk together with one teaspoon of dried thyme and one teaspoon of granulated garlic.
	Add 100 grams of goats cheese.
Blend the goats cheese with the garlic milk, if the sauce is to thin condense with some starch.
	Serve the pasta with the vegetables and the garlic sauce.

Category : warm dish

02nd Jul2013

Mint Pavlovas with Strawberries and Frozen Vanilla Sauce

by marie

(4 servings)

Mint Pavlovas

Whisk one egg and 100 grams of sugar for 10 minutes, then add one teaspoon of lemon juice and one teaspoon of mint flavor.

	Use an icing bag to form small tops on a baking paper covered baking tray and bake the pavlovas for 45-50 minutes at 100 degrees Celsius.
Whip one cup of vanilla sauce until soft peaks raise, use an icing bag to form small tops on a baking paper covered tray and freeze the vanilla sauce tops.
	Arrange the pavlovas and frozen vanilla sauce tops in dessert glasses together with 400 grams of fresh strawberries.

Category : dessert

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