Ingredients
| Cucumber with asparagus tips | |
| 75 g | Cucumbers, fresh |
| 150 g | Asparagus, fresh, green |
| 75 g | Tomatoes, fresh |
| 15 ml | Lemon juice |
| 25 g | Crème fraîche (30% fat) |
| 2 g | Mustard |
| 2 g | Paprika powder |
| Cauliflower provencale | |
| 200 g | Cauliflower, fresh |
| 25 g | Onions, fresh |
| 50 g | Peppers, fresh |
| 50 g | Courgettes, fresh |
| 25 g | Tomatoes, fresh |
| 10 g | Garlic, fresh |
| 5 ml | Lemon juice |
| 20 ml | Olive oil |
| 1 g | Pepper |
| 5 g | Herbes de Provence |
| Fruit salad | |
| 100 g | Pineapples, fresh |
| 100 g | Oranges, fresh |
| 100 g | Melons, fresh |
| 50 g | Grapes, fresh |
| 20 g | Plums, fresh |
| 40 g | Bananas, fresh |
| 40 g | Kiwis, fresh |
| 50 g | Redcurrants, fresh |
| 5 g | Honey |
| 5 ml | Pineapple juice |
| 5 ml | Orange juice |
| 50 g | White bread (protein-reduced) |
Cooking Instructions
Cucumber with asparagus tips (Concombre aux pointes d‘asperges)
Cook the asparagus in large saucepan of water, strain and leave to cool. Cut off the tips and set the remainder aside. Wash the cucumber thoroughly before drying. Do not peel. Cut into very thin slices and leave to sweat. Blanch the tomatoes before peeling, halving and removing the seeds. Cut into slices or quarters. Peel the lemon, remove the pith and slice very finely. Combine all the ingredients in a salad bowl and stir gently. Prepare the dressing: whisk the crème fraîche, lemon juice, mustard and pepper together. Drizzle over the salad and place in the refrigerator for approximately 20 minutes.
Cauliflower provencale (Chou fleur à la provencale)
Place the oil and the thinly sliced onions in a casserole dish and add the diced garlic, pepper and courgette. Sauté for several minutes. Remove the outer leaves from the cauliflower. Set aside the inner leaves to use later on. Remove the stalk and set aside to be used in a soup as desired. Separate the cauliflower florets and wash them. Rinse the florets in a bowl of water mixed with lemon juice. Reduce the heat under the saucepan, add the herbs de Provence, the finely chopped tomatoes and the cauliflower (with the stalk downwards). Do not mix the vegetables. Cover and cook for 90 minutes over a low heat.
Fruit salad (Salade de fruits)
Peel the pineapple, cut into chunks and retain the juice which collects, as this will be needed later when preparing the dressing. Peel the oranges and remove the pith, and cut the zest into strips. Separate the orange into quarters, removing the skin and the pips. Cut open the melon and remove the seeds, and carve out balls of melon flesh using a small spoon. Wash the grapes and peel and remove the seeds as desired. Wash the plums, remove the pits and cut into quarters. Peel the banana and kiwi and cut them into very thin slices. Wash the redcurrants and strip them from their stems. Place all the fruit in the refrigerator. Prepare the accompanying dressing: mix all the ingredients for the dressing together, not forgetting to add the fresh pineapple juice. Immediately before serving, gently mix all the fruit in a salad bowl, drizzle with the dressing, stir thoroughly and ladle into individual bowls.
General information
| Difficulty: | 4 of 5 |
Nutritional information
| 862 kcal | Energy |
| 17,5 g | Protein |
| 425 mg | Phosphate |
| 105 mg | Sodium |
| 2,813 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |