RECIPES
29
Mushroom carpaccio with parmesan shavings
Mix
the olive oil, lemon juice and chopped basil together.
Remove
the stalks from the mushrooms and rinse under the tap.
Slice
the mushrooms using the 2-mm slicing disc and arrange in a ring on each plate.
Drizzle with some dressing and season with salt and pepper.
Cut
the parmesan into shavings using the 2-mm slicing disc (for thinner slices, avoid
pressing down on the pusher) and arrange on top of the mushrooms.
Refrigerate
for at least 1 h before serving.
Serves 4
Preparation: 15 min
Resting: 1 h
12 fresh wild mushrooms (medium-sized) - 2 tbsp olive oil - 1 lemon
50g parmesan - 20 basil leaves - sea salt - pepper
2-mm
Spring bake
Preheat
your oven to 170 °C.
Wash
the vegetables and peel if necessary. Cut the cherry tomatoes in half and grate
the carrot, courgette and turnip using the 4-mm grating disc. Empty the bowl, turn the
disc over and slice the pepper and onion.
Put
the eggs, cream, chives and nutmeg in a large bowl. Season with salt and
pepper and whisk until smooth.
Butter
an oven dish and spread the vegetables evenly across the bottom. Pour the
batter on top and add the cherry tomatoes, cut side up. Scatter with thyme.
Place
the dish in the oven and bake for 40 min.
Serve
warm with a salad and some aioli.
Serves 4
Preparation: 10 min
Cooking: 40 min
3 eggs - 500ml single cream - 1 small courgette - 1 carrot - 1 small turnip - ½ red
pepper - 1 onion - 8 cherry tomatoes - chive leaves - thyme - 3 pinches ground
nutmeg - 1 knob butter - salt & pepper
•
4-mm
4-mm
