Ingredients

Cucumber soup
50 ml Water
10 g Cornstarch
2 g Pepper
200 g Cucumbers, fresh
10 g Crème fraîche (30% fat)
10 g Butter
Steamed safran rice
50 g Rice, uncooked
25 g Onions, fresh
50 g Soup green, fresh
4 g Chives
2 g White pepper
50 g Shallots, fresh
1 g Saffron
15 g Butter
Papaya & persimmon salad
40 g Papayas, fresh
40 g Persimmons, fresh
10 g Figs, fresh
40 g Kiwis, fresh
40 g Cherries, fresh
2 g Mint leaves
10 g Sugar (icing)
10 ml Water
5 ml Lime juice
40 g Pomegranates, fresh

Cooking Instructions

Cream of cucumber soup (Crème de concombre veloutée)

Peel the cucumbers and cook in boiling water for 20 minutes. Blend them in the mixer. Add pepper to taste. Thicken the mixture by stirring in the butter mixed with the cornstarch a little at a time. Return to the hob and bring to the boil, stirring continuously as you do so. Pour the soup into a tureen. Add the crème fraîche.

 

Steamed safran rice (Riz à la vapeur au safran)

Fill the bottom of a rice steamer with water. Peel the onions and shallots before chopping them finely (separately). Mix the uncooked rice and the finely chopped chives; add pepper to taste. Bring the water or stock in the rice steamer to the boil and fill the main body of the steamer with the rice and chive mixture before covering this with the coarsely chopped onion. Bring to a gentle boil, watch the rice all the time, and cook until tender. Soften the shallots in the butter while the rice is cooking. When the rice is cooked, flavour with saffron and stir well. Pour into a vegetable dish and sprinkle with the melted butter and shallot mixture.

 

Papaya & persimmon salad (Salade à la papaye et au kaki)

Peel the papaya, remove the seeds and cut the flesh into thin slivers. Wash and dry the persimmon and cut into thin slices. Peel the fig and kiwi and cut into thin slices. Peel the orange and remove the pith. Wash the apple and cut into fine strips without peeling. Prepare the dressing: mix the sugar, water and lime juice in a pan and boil for 2 minutes before leaving to cool. Add the pomegranate flesh. Immediately before serving, remove the fruit from the refrigerator and arrange it in individual bowls. Drizzle with a little of the dressing and decorate with a cherry and a mint leaf.

General information

Difficulty: 4 of 5

Nutritional information

663 kcal Energy
9,4 g Protein
240 g Phos­phate
73 mg Sodium
1,252 mg Potassium
1 portion – calculated for a person of 70 kg