Colourful Tartlets
Ingredients for 4 people
- 1 roll of short crust (or use ready-made tartlets)
- 200g hummus
- 20g of turnip greens
- 20g of carrots
- 20g of beetroot
Method
- Boil all vegetables, separately
- Blend and mix each of them with the desired amount of hummus
- In the meantime, roll out the short crust and cut round shapes with the help of a cookie cutter
- Cook as per instructions on the box
Once everything is ready, spread the colourful mixtures on the tartlets. For brighter colours, you might need to add a few drops of food colouring on the hummus mixture
please note recipe and picture is by delizieeconfidenze.com
Creamy Mushrooms, Potatoes & Salmon Soup
Ingredients
- 500g Porcini mushrooms
- 80g Leek
- 700g Vegetable stock
- 300g Potatoes
- Salt & Black pepper to taste
- 200g Smoked salmon + 8 ready-cooked Shrimps
- 60g Extra Virgin Olive
Method
- Wash and cut all vegetables
- In a deep pan, light fry the olive oil with the leeks
- Then add all the vegetables and stir until the oil has evaporated
- Keep cooking the vegetables , slowly adding the vegetable stock
- When done, blend it all and add salt &pepper
- Serve with the shrimps wrapped with smoked salmon on top
recipe and pic by @galbani.it
Pink Buttercream Dessert
Ingredients
- 3 sponge cake discs
- 100g of strawberry yogurt
- 4 spoons of whipped cream
- 6 tablespoons of apricot jam
- 500g of pink buttercream
- 5 tablespoons of colored sugar sprinkles
- Half glass of orange juice
Method
- Place the sponge cake on a plate.
- Brush it with some orange juice in order to keep the sponge moist
- Mix the yogurt with the whipped cream
- Spread the surface with two tablespoons of apricot jam and two of yogurt
- Place two more layers following the same procedure
- Cover the cake with the pink buttercream
- Sprinkle all over the coloured sugar sprinkles
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please note this recipe is my revised version of the original one posted by bebeblog.it Also the picture belong to them