AN EASY SUMMER MENU

For this starter stack ready cooked slices of beetroot with a soft goats cheese. Bake some hazelnuts goldenbrown. Mix equal quantities of red wine vinegar & walnut oil and pour over the beetroot-tower. Finally add some cress, the hazelnuts and fresh pepper and you have a very easy but pretty & tasty starter.

As a main course this fresh salad with lambshaslicks is very summery. Cover the shaslicks in a dressing of 6 ts olive oil, 2 ts ground cumin, 2 grated garlic cloves and 1 grated ginger root for a couple of hours and cook on the bbq. For the salad: Mix sliced lettuce, slices of avocado, cooked haricot, sliced spring onion and cooked quinoa (275 gr for 4 people). For the salad dressing add 3 ts of soy sauce, 3 ts wine vinegar, 1/2 ts sugar, 1 ts olive oil, 2 ts sesame oil, 2 sliced spring onions and a de-seeded sliced red pepper.

 

This pudding is practically ready-made. Defrost ready-made puffs and slice them open. Put some raspberries in the middle. Melt white chocolate with rice crispies (you can use a chocolate-bar which already has rice crispies in it) and pour over the puffs: ready to serve!