Ingredietns:
170gr. black quinoa
1 carrot
1 red salad leaf
2 finochio stalks
10 clovers
10 mint leaves
3 pansy flowers
a handful of bean sprouts
a handful of dill
3tbsp olive oil
3tbsp lemon juice
1tsp turmeric powder
1tsp cumin powder
salt and pepper
Directions:
Wash the quinoa thoroughly.
In a pot, combine the quinoa with water and salt. Bring to boil, lower the heat and let it cook for about 20 minutes. Drain it.
Add the turmeric and cumin and toss well.
While quinoa is cooking, prepare your greens and sauce. Cut the carrot
and finochio. Mix together the olive oil, lemon, salt and pepper.
Divide the quinoa in 2 large plates and decorate with your greens and flowers.
Reader Submitted Recipe
My Easy Gourmet
Ingredients:
Crumble
⅔ cup old-fashioned oats
½ cup all-purpose flour
¼ teaspoon salt
⅓ cup packed light brown sugar
¼ cup butter, melted
Strawberry Rhubarb Sauce:
½ cup packed light brown sugar
¼ cup fruity red wine
1½ cups finely diced rhubarb
2 cups diced fresh strawberries
Ice Cream Base:
3 cups half & half
2 large eggs
¾ cup packed light brown sugar
1 teaspoon vanilla
Directions:
Preheat oven to 350° F.
In a medium bowl, combine oats, flour, salt
and ⅓ cup brown sugar. Add melted butter and stir until mixture is
crumbly. Pour onto a large baking sheet and spread out with your hands.
Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5
minutes, or until golden brown. Cool and put into an airtight
container.
In a medium saucepan, add ½ cup brown sugar, wine,
rhubarb and strawberries. Bring to a boil and cook until rhubarb is
tender and mixture is syrupy, about 8-10 minutes. Remove from heat and
set aside to cool. Cover and refrigerate until chilled.
Prepare an ice bath in a large bowl.
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl
with an electric mixer for 3 minutes. Gradually add small amounts of the
half & half until about a third of it has been added. Then pour in
the rest and mix thoroughly.
Put the mixture back into the saucepan
and cook over medium heat, stirring constantly with a wooden spoon,
until it coats the back of the spoon (about 175°).
Remove from heat
and pour the mixture into a bowl with a pouring spout. Add vanilla and
place the bowl in the ice bath to chill. Cover and refrigerate until
very cold (overnight if possible).
When the ice cream base has
chilled, churn in an ice cream maker, according to manufacturer’s
instructions. Spoon ½ of the ice cream into a freezer-safe container,
followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of
ice cream and sauce. Place sealed container in the freezer to bloom for
at least 3 hours.
Just before serving, remove from freezer and
allow to rest 5-10 minutes. Scoop ice cream into a parfait glass,
layering in crumbles after every scoop. Grab a long spoon and prepare to
go to rhubarb heaven!
Reader Submitted Recipe
Sherry K - Jazzy Gourmet
