Christmas Lunch
Lou's Kitchen Table
Lou's Kitchen Table
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Ingredients

  • 260 g plain yoghurt
  • 1 tsp bicarbonate of soda
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup crumbled feta
  • 2 cups plain flour, sifted
  • 2 tbssesame seeds
  • ½ tsp salt
  • 16 Kingprawns cooked and peeled
  • 1 avocado, peeled and diced
  • 1 butter lettuce, washed
  • Cayenne pepper
  • 6 medium beetroots
  • 250 g green beans, blanched
  • 200 g goat’s cheese or plain feta
  • ½ cup pinenuts, toasted
  • Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbs orange juice
  • 1 tbs
  • Dijon mustard
  • 1 tsp black poppyseeds
  • Black pepper
  • 1 turkey breast roll, roasted and sliced
  • 2 bunches asparagus, trimmed and blanched
  • 300 g haloumi cheese, sliced
  • Olive oil
  • 100 g rocket
  • ½ red onion, thinly sliced
  • Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbslemon juice
  • 1 tbs
  • Dijon mustard
  • 1 clove garlic, crushed
  • Black pepper
  • 200 g savoiardi biscuits
  • 60 ml honey
  • 60 ml rose water
  • 1 x quantity jelly made with 240ml rose water as the juice and enough red food colouring to make a pale-pink jelly
  • 200 g Turkish delight
  • 1 x quantity Mascarpone Cream made with ½ tsp ground mixed spice added when beating the mascarpone
  • 60 g pistachio nuts chopped, to decorate
  • Dried rose petals, to decorate
  • Mascarpone Cream
  • 450 g mascarpone
  • 60 g caster sugar
  • 2 tsp vanilla extract
  • 240 ml cream
  • Jelly
  • 10 g powdered gelatine
  • 240 ml fruit juice
  • 240 ml sugar syrup
  • 8 fresh organic eggs
  • 1 cup sugar
  • 4 cups full fat milk
  • 2 cups cream
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tbs vanilla extract
  • ½ cup Pedro Ximénez
  • 1 tsp freshly grated nutmeg

Instructions

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