For more than two months that I am not you come here to say hello and you have missed my oddly small scrunchies :-) Now I live in a new neighborhood, I squatted a new kitchen and trying to tame a new light ...
Leave me a little time to get used to my new life and I promise you a rate of publication somewhat more sustained the future.
For a very smooth recovery following a small bowl fresh and colorful all performed alongside miss Charlotte.
This girl always accompanies her mother in the kitchen and loves to climb up by holding on to all surrounding objects: the shelves the cases of beer, the moving boxes lying around a bit everywhere but the legs of my pants full photo shoot ...
My dish is really quite simple: a bunch of asparagus a grapefruit, oranges few, a little jelly, and voila.
It was supposed to hold in one piece but I forgot to line the bottom of small casserole with plastic wrap to unmold easily ... Still
the colors were very nice and we had feasted with the concentrate of vitamins!
asparagus terrine with citrus :
Serves 2.
Preparation time: 15 minutes.
Cooking time: 5 minutes.
Cooling: minimum 2 hours.
- 1 bunch white asparagus
- 1 grapefruit 3 oranges
- 2 sheets of gelatin
Filleting grapefruit and 2 oranges while reserving the juices flowing. Pour the juices into a small saucepan and heat gently to melt the gelatin. Off the heat add the remaining orange juice.
Line small individual molds with plastic wrap and alternate layers of asparagus and citrus nets. Pour orange juice and chill for at least 2 hours time as gelatin hardens.
Serve with or without mustard dressing and white wine vinegar. Serve with a drizzle of smoked trout, for example.
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