Tuesday, July 27th, 2010 | No Comments
preparation: 5 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 4 French bread slices
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- 250g (8.82 oz) tomatoes, thinly sliced
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- 100g (3.53 oz) bocconcini cheese, sliced thickly
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- 2 tbsp finely shredded fresh basil
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- black pepper, to taste
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- 2 tbsp olive oil
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directions
- Toast French bread from both sides.
- Top each bread with equal amounts of tomatoes, cheese, black pepper and basil; drizzle with oil to serve.
Tags: back pepper, basil leaves, bocconcini, French bread, olive oil, tomato
Posted in cold & hot sandwiches | No Comments »
Saturday, June 5th, 2010 | 1 Comment
This jelly white chocolate and raspberry is dedicated to my cousin Georgia who’s celebrating her 13th birthday.
preparation: 15 min | refrigerating: 2 hrs | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 6 shooters
ingredients
jelly
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- 120g (4.23 oz) white chocolate
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- 200 ml (6.76 fl oz) of warm water
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- 2 papers of gelatin
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raspberry pulp
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- 60 g (2.12 oz) raspberries washed and dried
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- 25 g (0.88 oz) sugar
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- 1 tsp lime juice
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garnish
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- 6 basil leaves
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- 30g (1.06 oz) sugar
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- 10g (0.35 oz) grated coconut
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directions
- Melt white chocolate in a saucepan; then add warm water and gelatin soaked and squeezed.
- Whisk the preparation to avoid the separation of white chocolate molecules; Leave to cool and slightly thickens.
- Meanwhile, simply mash the raspberries; Add sugar and lime.
- Pour one tablespoon of raspberry pulp in each shooter; Then pour over the chocolate; Refrigerate for 2 hours.
- For garnishing, add 1 basil leaf slightly moistened and dipped in grated coconut and 1 raspberry for each shooter.
reference
Tags: basil leaves, gelatin, grated coconut, lime juice, raspberries, sugar, white chocolate
Posted in various shooters | 1 Comment »
