Healthy post-Christmas menu

Welcome you all to a new post on Shibumi’s blog. The Christmas season has ended this past January 9 and we have welcomed a new year. From Shibumi we wish you a happy and prosperous year 2023, we hope that all your goals are met and you are very happy. With the new year, it is very common for people to set new resolutions and one of the most frequent is to eat healthy, therefore, we bring you a post-Christmas menu that will help you. Let’s go for it!

Healthy menu

Main: Salmon toast with guacamole.

Dessert: Strawberry mousse and fresh cheese.

For the first course we will need:

• 4 slices of homemade bread
• 350 g thinly sliced smoked salmon
• 2 purple onions
• 50g rocket
• 2 avocados (small)
• 1 ripe tomato
• 1 chilli
• 1 spring onion
• Basil leaves
• 1 lime
• Seasonings: olive oil, salt and pepper

Process:

1. Wash and cut the tomato.
2. Peel and chop the spring onion.
3. Chop and cut a part of a chilli.
4. Peel and mash the avocado.
5. Squeeze the juice of a lime.
6. Add the tomato, spring onion, chilli pepper, basil with the lime juice and avocado and align with oil and salt.
7. Peel the red onion, cut it and line it up.
8. We toast the slices we want in the oven.
9. We spread guacamole on the toast, add the salmon and sprinkle the pepper to taste.
10. Optional: decorate the toast with red onion.

For dessert we will need:

• 500 g of strawberry or heavy strawberry without stem.
• 500 g of fresh skimmed cheese.
• 5 ml of vanilla essence.
• 2 g of Agar agar (natural gelling agent).

Process:

1. Wash the strawberries, remove the stem (if any), chop and grind.
2. Add the fresh skimmed cheese and mix.
3. We combine the natural gelling agent. Heat in a saucepan over low heat until it boils. Remove and distribute in molds.
4. We wait for it to cool down and put it in the fridge for at least two hours.
5. Tip: since each brand can give different indications of the natural gelling agent. It can be replaced by 9 sheets of gelatin in sheets or neutral gelatin powder. A creamy texture is sought.

#BBD0E0 »