Ingredients
| Mixed pineapple salad | |
| 125 g | Pineapples, fresh |
| 150 g | Melons, fresh |
| 50 g | Grapefruits, fresh |
| 50 g | Palm hearts (substitute: asparagus) |
| 100 g | Peppers, tinned, marinated |
| 25 g | Onions, fresh |
| 10 ml | Olive oil |
| 15 ml | Lemon juice |
| 1 g | Pepper |
| 5 g | Paprika powder |
| 50 g | White bread (protein-reduced) |
| Peppers Algerian style | |
| 100 g | Peppers, fresh |
| 5 g | Garlic, fresh |
| 10 ml | Olive oil |
| Boiled potatoes with garlic dressing | |
| 200 g | Potatoes, fresh |
| 5 g | Garlic, fresh |
| 2 g | Parsley |
| 2 g | Thyme |
| 5 g | Flour mixture low protein gluten free low sodium |
| Peach mousse | |
| 150 g | Peaches, fresh |
| 2 g | Peppermint (5 leaves) |
| 25 g | Crème fraîche (30% fat) |
| 20 g | Sugar |
Cooking Instructions
Mixed pineapple salad (Salade composee à l'ananas)
Cut the pineapple slices into small chunks, peel the melon and dice the flesh before peeling the grapefruit, removing the pith and dicing the flesh. Chop the palm hearts (substitutes: asparagus or artichoke hearts) into slices (approximately 0.5 cm thick). Strain the peppers and cut them into fine julienne strips (long thin strips). Make a dressing with the juice of the lemon, finely chopped onion, pepper and olive oil. Place the pineapple chunks, diced melon and grapefruit, the palm hearts and peppers in a large salad bowl. Pour the prepared dressing over the salad of diced fruit and vegetables and mix carefully. Refrigerate for 30 minutes before sprinkling with paprika and serving on individual plates.
Peppers Algerian Style (Poivrons à l‘Algerienne)
Wash the peppers and heat in the oven until the skin blisters. They are then easier to peel. Cut each pepper into 4 equal parts and place these on a dish. Rub a little crushed garlic over each one and sprinkle with olive oil before leaving to marinate for 5 hours. Can be served as a starter or with a salad.
Boiled potatoes with garlic dressing (Aillade)
Boil the potatoes until not quite cooked through. Heat the oil in a frying pan and add the chopped potatoes and the finely sliced garlic cloves. Add pepper and season to taste. Add parsley and thyme. Sprinkle with the fl our. Cover the mixture with water (the water should just cover the ingredients). Leave to steam.
Dessert: Peach Mousse (Mousse de peche)
Peel the peaches, wash the mint leaves and blend in a mixer. Make Chantilly cream by whipping the crème fraîche, carefully adding the icing sugar as you do so. Carefully fold the Chantilly cream into the peach purée. Place in individual dishes and garnish with peach slivers and mint leaves. Serve chilled.
General Information
| Difficulty: | 5 of 5 |
Nutritional Information
| 962 kcal | Energy |
| 12,7 g | Protein |
| 316 mg | Phosphate |
| 210 mg | Sodium |
| 2137 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |