Burratina on corn cream

A culinary picnic in Italy: this delicate corn cream is ready in just 15 minutes. Served with a burratina and watercress on a crunchy baguette it is a real treat. try also this lentil cappuccino recipe too.

Ingredients

Appetizer For 4 people

½ onion

1 tablespoon of butter

230 g of corn kernels, drained weight

2 pinches of salt

coarsely ground cayenne pepper

2.5 dl of water

40 g of fine corn semolina, polenta 2 minutes

4 tablespoons of olive oil

4 120 g burratine

micro leaves or cress for garnish

Freind's kitchen recipes, skyr cake with blueberries.

How to proceed

Preparation: approx. 15 minutes

Chop the onion. Heat the butter and fry the onion. Add the corn kernels and fry them with the onion. Season with salt and cayenne pepper. Add the water and bring to a boil. Add the semolina all at once. Cook it for 2 minutes over low heat, stirring constantly. Add half of the oil and purée everything with the hand blender. If necessary, add a little water. Pass the corn cream through a colander and season with salt and pepper. Pour and spread the cream on the plates. Arrange a burratina and a few watercress leaves on each plate. Drizzle with the remaining oil. You may be interested to read homemade pomegranate liqueur / sago coconut cookies.

Cream of mushroom soup with chili oysters

An American dish that tastes of land and sea, this mushroom-based cream, enriched with oysters drowned in a mixture of wine and chilli. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

1 onion

200 g of celeriac

100 g of leek

350 g of mushrooms

2 tablespoons of peanut oil

8 dl of water

30 g of powdered fish stock, in specialty stores

1 cube of vegetable broth

2.5 dl of half cream

3 dashes of Tabasco

salt

2 dl of white wine

1 teaspoon of chili powder

8 oysters

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How to proceed

Preparation: approx. 40 minutes

Cut the onion, vegetables and mushrooms into small pieces. Heat the oil in a large pan. Fry the vegetables and mushrooms for about 2 minutes. Add the water, the fish stock and the nut. Cover and simmer for 15 minutes. Blend the soup with the hand mixer. Stir in the half cream and season with Tabasco and salt. Put in warm.

In a pan, heat the wine with the chili powder. Brush the oysters well under running water. Open the shells as shown on the right. Remove the shellfish from the shell and dip them in the wine for about 2 minutes. Put 2 oysters in each bowl. Add the wine to the soup. Heat it briefly and serve in bowls. Garnish with Tabasco as desired. Accompanied with crackers. You may be interested to read asparagus cake recipe/ savoury vegetable cake recipe.

Baked raclette cheese sandwiches

Baked sandwiches with sliced ​​raclette cheese, pickled gherkins, bacon and sage are a simple but original dish. Is very good. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

500 g of bread, example potato bread

8 pickled gherkins

240 g of sliced ​​raclette cheese

4 sprigs of sage

8 slices of bacon to roast

2 tablespoons of rapeseed oil

4 cloves of garlic

Freind's kitchen recipes, sea buckthorn and orange juice.

How to proceed

Preparation: approx. 25 minutes

Preheat the oven to 200 ° C. Cut the bread into 8 slices. Halve the gherkins lengthwise. Stuff 4 slices of bread with cheese and gherkins. Cover with another slice of bread. Place the sage stalks on the sandwiches and wrap each with 2 slices of bacon. Transfer to a baking sheet lined with baking paper. Brush with oil. Crush the unpeeled garlic cloves and place them next to the sandwiches in the pan. Bake in the center of the oven for approx. 15 minutes. Serve the sandwiches with the garlic cloves. Serve with a salad. You may be interested to read chestnut cookies recipe/ how to grow potted lemon plants Blogpost.