Hello my beautiful people of steemit. To start this week I bring you a very special meal that, although simple is very elegant. And we can be like great chefs with her, we can make it for lunch or a formal dinner that will depend on the occasion that you have.
For today Monday:
The different pleasantly contrasted flavors, the variety of textures, the intelligent combination of foods that are not usually found together, and the good presentation, are the ingredients that make up a great menu. Like this one that ends with delicious fruit crepes.
SPARKS IN DUTCH SAUCE.
ingredients
Preparation:
Wash the asparagus, cut off the hard parts at the base of the stem. Tie them in small pieces with a fine thread. Place them standing, vertically in a large pot with four or five fingers of water in the bottom, steam them for about 20 minutes or until tender. Unfasten them on a fountain and keep them warm. Prepare the Dutch sauce by placing the yolks in a saucepan, in a bain-marie, in another saucepan with boiling water, on a table, not on the fire. Begin to beat the yolks with a wire whisk. Add a bit of butter and continue beating until it dissolves. Continue adding butter, very little by little, and beating. When you have used a little more than half of the butter, put the saucepan on the fire very slowly, the water can not boil at any time, and beating without ceasing until the sauce has a thick consistency, similar to the mayonnaise Add salt and pepper to taste. Serve warm on asparagus.
AL PESTO NOODLES
Ingredients:
• ¼ kilo of raw noodles.
• 3 large peeled potatoes, cut into slices and fried.
• 6 Garlic cloves peeled and minced.
• 2 Tablespoons dried basil.
• ¼ cup of Parmesan
• 2 tablespoons chopped walnuts.
• ½ teaspoon of salt 6 tablespoons of olive oil.
Preparation
Cook the noodles following the package instructions, in plenty of salt water, until tender and firm (al dente). Meanwhile, in a mortar, mix the garlic, basil, cheese, nuts and salt, mashing and adding oil to form a soft paste. Arrange the noodles in a dish, with the sauce in the center and the slices of potatoes adorning the edges. If desired, spray everything with melted butter.
ROASTED PIG WITH PLUMS
Ingredients:
• 2 kilos of pork for roasting, lean.
• 1 teaspoon of ginger powder.
• Salt and red pepper to taste.
• 1 cup of orange juice.
• 2 cups of sweet wine
• 1 cup of pineapple juice (pineapple)
• 2 cups prunes without seeds.
Preparation
Two days before serving, rub the pork well with salt, pepper and ginger. Put it in a deep bowl and bathe it with the fruit juices and the wine along with the plums. Let it marinate in the refrigerator, turning it occasionally. About 4 hours and ¼ before serving remove the pork from the container and place it in a roasting dish. Reserve the liquid in which it is marine and reserve it the liquid in which it is marine and the plums. Cook the pork for 4 hours in a preheated oven at 175 ° C (350 ° F). bathe occasionally with the reserved liquid. Turn over once to brown all sides and half an hour before cooking, add plums.
For the dessert ummm we can not stay behind with the dessert after such a delicious meal.
DESSERT:
CREPE WITH DURAZNOS
Ingredients:
• 2 cups of sifted flour.
• ½ teaspoon of salt.
• 2 cups of milk.
• ½ cup of milk cream.
• 5 tablespoons of sugar.
• 5 eggs
• 3 tablespoons of butter.
• 1 cup of peach jam.
• 6 peaches.
PREPARATION:
Sift the flour with the sugar and salt. Join the eggs. Heat the milk with butter and cream, add it to the previous mixture, little by little. Beat well and let stand one hour. Grease a thick, small skillet very lightly with butter. Heat it Pour 1 tablespoon of the smoothie into it. Sprue it quickly to cover the bottom and fry a very thin tortilla, turning it over so that it is golden on both sides. This operation must be very fast. Continue until the smoothie is finished. Then spread one side of each crepe with marmalade, add peachy little cubes, roll them up, and serve them hot with more pieces of peaches as a decoration.
A menu of this kind can be served on the most important occasions. For a gala evening, also present a variety of cheese before the dessert and choose well the wines: sparkling from the rin for dinner, a delicious Vouvray for the cheeses, and a Tokay or an oporto with the dessert.
Particularly this meal I do on Christmas nights or good night.
So try it and good profit.
