RECIPES

Quinoa Risotto, Parmesan Sauce, Parsley Sponge Cake, Mushrooms Sauteed and Leaves

Quinoa Risotto, Parmesan Sauce, Parsley Sponge Cake, Mushrooms Sauteed and Leaves

Risotto

Preparation

Wash the quinoa in running water for 3 minutes and reserve.At the time of service cook the quinoa in low temperature with butter and add vegetable stock until the quinoa is soft.At the end when the quinoa is ready add the cream, parmesan cheese, mix properly with a spoon until give the texture of risotto and serve on the plate.

Measure Ingredients
0.600Kg Cream
0.600Kg Quinoa
0.100Kg Butter
0.010Kg Salt
0.010Kg White pepper
0.300Kg Portobello mushroom
0.030Kg Red bell pepper
0.030Kg Carrot
0.010Kg Sakura mix
0.010Kg Mix flower

Parsley sponge cake

Preparation

On a warm pan, melt the butter in the water with salt. In a blender put our mix of water with half of the parsley, blend very well and after add the other half, cool down and when is cold for mix with the rest of the ingredients by hand with a whisk. Cook in a microwave for 30 second

Measure Ingredients
0.100Kg Parsley
0.100Kg Flour
0.060Kg Butter
0.010Kg Baking powder
3Pcs Egg
Ml-0.150 Water
Kg-0.004 Salt

Parsley air

Preparation

Blanch the parsley, and blend (use only the juice) Melt the butter in a hot water and add to the parsley juice, add the lecithin and mix with a hand blender until get the air

Measure Ingredients
0.200Kg Parsley
0.050Kg Butter
0.250Ml Water
0.006Kg Lecithin

Parmesan sauce

Preparation

Use all the items as a garnish to finalize the dish and serve.

Measure Ingredients
0.150Kg Parmesan
0.800Ml Cream
0.020Kg Pepper


 

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