Special Dark Shadows

  • 4 cl orange juice
  • 2 cl cherry juice
  • 2 cl champagne
  • 1 cl malibu


Transfer our ingredients into a stemmed champagne glass and serve.

ENJOY YOUR MEAL


 

Popular posts from this blog

Sprouting Cauliflower "Shawarma"

Image
  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...
Read more

Lamb Duo (MONGOLIA)

Image
For the lamb tandoori 1 boned lamb sleeve 2 onions (peeled) 2 carrots (peeled) 1 pinch fresh thyme (finely chopped) 3 cloves of garlic (grated) Black Pepper (Milled) salt red chili powder For lamb chops 3 lamb chops (Double boned) To marinate lamb chops onion juice 0,044 lb milk red chili powder 1/2 clove of garlic 0,055 lb olive oil Salt Black pepper For the mint bulgur pilaf 0,33 lb bulgur for rice 1 onion (finely chopped) 0,11lb fresh mint (finely chopped) 0,044 lb olive oil 0,022 lb butter Salt Black pepper In a bowl, mix olive oil, garlic, fresh thyme, red chili powder, and black pepper. After thoroughly salting all sides of the lamb arm, rub the spicy olive oil sauce you prepared on it and feed it thoroughly. Then bake in a preheated 428 degree oven for 15 minutes. Then place it in a medium-deep baking dish and place the carrot and onion on it. Finally, add half a liter of water, cover with aluminum foil and bake for 3.5 h...
Read more

Spicy Sichuan Konjac Noodles

Image
  1/4 cup tahini 1/4 cup soy sauce 4 cloves garlic 1 tablespoon dry sherry 2 tablespoons honey 1/4 teaspoon Sichuan pepper powder 2 teaspoons grapeseed oil 1/4 pound ground pork 2 scallions, sliced, white and greens divided 2 teaspoons grated ginger 12 ounces konjac (or shirataki) noodles 1/4 cup peanuts 1/2 teaspoon chili oil Gather the ingredients. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink.. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, ...
Read more