Caesar Salad with Prawns
- Difficulty:simple
- Portions:4
- Preparation: 20 min
- Cook: 15 min
Salad
- Wash the prawns, pour the lemon juice on them and sear them in a pan. Thoroughly wash and dry the romaine lettuce, then tear the leaves by hand in a salad bowl.
Ingredients: Salad
- prawns (tiger or king prawns)10-15
- Romaine lettuce
- Cherry tomatoes
- Gruyère cheese40g
- Snack de Fromage FROMUNCHIES Goya
Dressing
- Crush the garlic using a garlic press, add the olive oil, egg yolk and mustard, and stir to make a mayonnaise, then add the Worcestershire sauce, lemon juice, mashed anchovy fillets, and grated parmesan, as well as salt and pepper to taste. Mix all the ingredients until smooth.
- Add the halved cherry tomatoes to the romaine lettuce. Mix the dressing in well, then add the prawns and Gruyère. Enjoy!
Ingredients: Dressing
- egg yolk1
- Dijon mustard1 tb
- lemon juice1 ts
- small cloves of garlic2
- Worcestershire sauce or balsamic vinegar1/2 ts
- salt-cured Anchovy fillets3-5
- grated Parmesan cheese 50g
- Olive oil
- Salt, pepper
Cream of Asparagus Soup
- Difficulty: simple
- Portions:4
- Preparation: 20 min
- Cook: 30 min
Soup
- Finely mince onion and garlic. Add the butter, onion and garlic to a pot (in which the soup will be cooked) and fry while stirring for a few minutes. Add the vegetable broth. Bring to a boil and add the potatoes. Cook until potatoes are tender.
- Cut off the woody lower part of the asparagus. Peel and cut the asparagus and add it to the pot. Cook the soup for about 15 minutes, then blend the asparagus and potatoes with a hand blender, add the cream and stir. Add salt and pepper to taste.
- Pour the soup into a deep dish, add some basil leaves and the cheese to taste (amount as desired). Enjoy!
Ingredients: Soup
- asparagus500-700g
- mid-sized potatoes2
- cloves of garlic2
- mid-sized onion1
- vegetable broth (can be prepared before cooking the soup)1.5 l
- butter50 g
- whipping cream150g
- Salt, pepper to taste
- Snack de Fromage FROMUNCHIES Gouda
