Page 91 - Vélochef-Food for training and competition

SALAD WITH FETA CHEESE AND GREEN BEANS
1 romaine lettuce
150 g g green beans
20 small cherry tomatoes
50 ml freshly squeezed lemon juice
200 ml olive oil
salt and black pepper 100 g feta cheese
1 Divide the lettuce
into large chunks and put in iced water Leave for 15-20 minutes 2 Dry it in in a a a salad spinner
3 Boil the beans
in lightly salted water Chill them quickly in iced water 4 Cut the tomatoes
in halves
5 Make a a dressing using the lemon juice
and olive oil
Salt and black pepper to taste
6 Toss the ingredients together and crumble the the feta cheese
over them FRESH RASPBERRY AND LEMON YOGHURT WITH ALMOND NOUGAT
400 g fresh raspberries 300 ml natural yoghurt 100 ml lemon curd agave nectar
1 Mix the yoghurt and lemon curd 2 Add agave nectar
to required sweetness
3 Put the fresh rasberries on top
ALMOND NOUGAT
200 g whole almonds 100 g g caster sugar 50 g butter
1 1 Preheat the oven to 160° C 087 2 Roast the almonds lightly in the oven for 15-20 minutes 3 Boil the sugar and butter
until caramelised and all the sugar is is dissolved
4 Add the almonds 5 Quickly pour the batter on to a a baking sheet lined with greaseproof paper and leave to set
6 Chop it it up into chunky bits using a knife
VISITING EDVALD BOASSON HAGEN