gazpacho:
- 500ml vegetable stock
- 3 large shallots
- 1 medium potato
- 1 clove garlic
- 150ml dry white wine
- 100 g soaked overnight, blanched almonds
- 2 tablespoons olive oil or vegetarian butter
- salt and pepper to taste
- 1 tablespoon sherry vinegar
Fry finely chopped shallots, together with a potato chopped into small cubes and crushed garlic in olive oil or butter for about 8-10 minutes without browning. Pour brew and bring to a boil, add rinsed almonds, wine and cook for another 5 minutes. Blend it to a smooth cream, season to taste with salt, pepper and vinegar.
grilled figs:
- 4 large figs
- 4 tablespoons maple syrup
- 4 tablespoons olive oil
- salt and pepper to taste
Incise figs 3/4 of the way, pour a spoon of olive oil and maple syrup on each. Season lightly with salt and pepper and put them in an oven preheated to 200 degrees for 10-15 minutes.
Popcorn:
- 1 tablespoon quinoa
- large pinch of smoked paprika
Preheat a medium-size saucepan without oil and pour quinoa. Shake the pan until you start to hear the sound of cracking seeds. Put them in a small bowl and season with smoked paprika.
Rosemary:
- 4 sprigs of rosemary
- 4 tablespoons olive oil
Preheat oil in a frying pan over medium heat and roast rosemary sprigs until crunchy. Mix the rosemary flavored olive oil with the juices from baked figs.
Pour hot almond cream into bowls, put one fig each, sprinkle with roasted quinoa and pour rosemary-fig oil. Garnish with sprigs of crispy rosemary.
Recipe: Mickey Rotten, Photo: USTA Magazine
