PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS
The parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make
Provided by Good Food team
Categories Lunch, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
- Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
- To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
- To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
STRAWBERRY MINT SORBET
Don't throw out those extra strawberries! Instead, turn them into a delicious strawberry mint sorbet.
Provided by Alyssia Mind Over
Categories Frozen Desserts
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
- Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
- Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
- Scrape down the sides or use a spatula to keep the mixture moving if necessary.
- Once blended, transfer to a large mixing bowl.
- Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!
Nutrition Facts : Calories 148.1, Fat 1.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 35.4, Fiber 9.5, Sugar 22.2, Protein 3.2
AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET
Make and share this Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet recipe from Food.com.
Provided by Ambervim
Categories High Protein
Time 20m
Yield 8 Each
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
- Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
- In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.
Nutrition Facts : Calories 143.7, Fat 8.9, SaturatedFat 5.4, Cholesterol 27.6, Sodium 455.4, Carbohydrate 3.9, Fiber 1, Sugar 1.3, Protein 11.9
PARMESAN TUILES
Provided by Food Network
Categories side-dish
Time 10m
Yield Yield: 6 tuiles
Number Of Ingredients 1
Steps:
- Preheat an empty medium nonstick skillet over medium heat for 2 minutes. Sprinkle a scant 3 tablespoons of the cheese into the skillet, making an oval about 4 by 2-inches. Cook until the cheese melts and is golden brown, 1 to 2 minutes. Carefully remove with a spatula, and drape over a wooden rolling pin. Repeat with the remaining cheese. The tuiles will crisp as they cool. Serve as a garnish for salads and sandwiches.
PEA SOUP AMUSE BOUCHE
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a blender, combine peas and stock and purée. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil). Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
- Add additional cream if desired and salt to taste, remembering soup should be sweet. Just before serving, froth soup with an immersion blender and serve in espresso cups. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 264 milligrams, Sugar 3 grams
RASPBERRY AND MINT SORBET
This recipe is based on you using a Kitchen Aid and has been adapted from their recipes included with the Ice Cream Maker attachment. Prep time includes time to chill overnight.
Provided by Satyne
Categories Frozen Desserts
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine raspberries, mint and water in a bowl (or food processor) and blend until smooth.
- Pour the liquid into an airtight container and refrigerate at least 8 hours, or until thoroughly chilled.
- Meanwhile, combine sugar and water in a saucepan and bring to a boil over medium high heat. Stir until all sugar has dissolved, approximately 10 minutes.
- Transfer the pan to an ice bath and stir until chilled. Keep chilled until ready to use.
- Combine Raspberry and Syrup mixture.
- Affix the freeze bowl to stand mixer and set up for use (per manufacturers instructions).
- Set it going on Stir (speed 1) and pour the mixture into the freeze bowl, leaving stir setting going between 7-12 mins or until it is at your desired consistency.
- Immediately transfer mixture into a container for freezing and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 386.6, Fat 0.3, Sodium 4.5, Carbohydrate 99, Fiber 8.2, Sugar 90.7, Protein 1.3
MASCARPONE FOAM
May 9, 2015 - Wrap Night Part II. Recipe courtesy of Kathleen and Dave Bell. Source: Amuse-Bouche by Rick Tramonto.
Provided by Simply Gourmet
Categories < 15 Mins
Time 5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Put the mascarpone cheese in a medium-sized bowl and soften it by gently folding it over on itself with a rubber spatula. Slowly mix in the cream so that the mixture is smooth and the cream is thoroughly incorporated. Season to taste with salt and pepper.
- Pour the mixture into the chilled canister of a foamer. Charge with 1 or 2 chargers. Chill before using.
Nutrition Facts : Calories 615.8, Fat 66, SaturatedFat 41.1, Cholesterol 244.5, Sodium 67.8, Carbohydrate 5, Sugar 0.2, Protein 3.7
SAUSAGE AND GREEN PEA PIE
Make and share this Sausage and Green Pea Pie recipe from Food.com.
Provided by loof751
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through.
- Add pasta sauce, water, and peas and bring to a boil.
- Pour into a pie plate.
- Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
- Bake at 375 degrees for 25 minutes.
More about "amuse bouche parmesan tuile and green pea mint sorbet recipes"
TRADITIONAL FRENCH PALATE CLEANSERS - THE SPRUCE EATS
From thespruceeats.com
10 BEST AMUSE BOUCHE RECIPES | YUMMLY
From yummly.com
MINT TO PEA. MINT PEA SORBET WITH PARMESAN CONES
From hautecookture.com
AMUSE-BOUCHE - WIKIPEDIA
From en.wikipedia.org
RECIPES FOR AMUSE-BOUCHE AND OTHER SMALL-SIZED APPETIZERS?
From thekitchn.com
SUPER EASY GREEN PEAS WITH MINT RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
PEA SORBET - ALEX BECKER MARKETING
From alexbecker.org
AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET FOOD
From homeandrecipe.com
PARMESAN PEAS WITH MINT RECIPE - EVERYDAY DISHES
From everydaydishes.com
CRANKING UP SAVORY SORBET : NPR
From npr.org
AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET …
From recipert.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
10 BEST AMUSE BOUCHE RECIPES | YUMMLY
From yummly.co.uk
10 BEST BOUCHEES RECIPES | YUMMLY
From yummly.co.uk
You'll also love