HEALTH COACH - Lamb Mousse and Lemon Mousse: Recipes from Fresh Seasonal Ingredients | Food | Life & Style

HEALTH COACH -

 Lamb Mousse and Lemon Mousse: Recipes from Fresh Seasonal Ingredients | Food | Life & Style  
 
 Good bank holiday weekend customers! Summer has been rapidly approaching, which means that more delicious ingredients enter the season, especially fruits. 
 
 In Italy, the end of May to early June is the best time to buy fresh cherries on the market. We are also at the start of the zucchini season. It 's great to cook, because you can use it in all sorts of things, roast with a tomato sauce and pasta, and use it as a pizza or risotto garnish. 
 
 This week's book is that of a woman who understands the joy of eating fresh and seasonal food. Milly's Real Food by Nicola's actress and food blogger Milly & # 39; s; Millbank has 100 recipes that bring pleasure to the kitchen. I've picked two recipes for you this week that are packed with flavors. Buon appetito! 
 
 HARISSA LAMB MEATBALLS WITH BULGAR WHEAT, MINT & YOGHURT 
 
 ★ 200g Bulgar Wheat 
 
 ★ 500g of thin lamb 
 Haché 
 
 ★ 2 cloves of garlic, crushed 
 
 ★ 1 c. Cumin tea 
 
 ★ 1 c. To cinnamon tea 
 
 ★ 2 tbsp. 
 
 ★ 1 grated carrots 
 
 ★ 2 spring onions, finely chopped 
 ★ Lemon juice 
 
 ★ 4 tsp of yoghurt 
 
 ★ Olive Oil 
 
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 ★ Extra virgin olive oil 
 
 ★ 1 lemon 
 
 SERVES: 3-4 PREPARATION: 5 MINUTES [ ] COOKING TIME: 25-30 MINUTES 
 
 Rinse a saucepan with water and bring to a boil. Add bulgar and cook for 15 minutes. 
 
 In a large bowl, combine the lamb, onion, garlic, spices, 1 teaspoon of harissa paste, carrot, onion , Eggs and salt. Use your hands to mix everything together. 
 
 Roll the lamb mixture into balls about the size of a two pence piece - you should get between 15-20 balls in total. 
 
 Wet a Gluger of olive oil in a saucepan over medium-high heat and cook the meatballs in batches until golden . 
 
 Drain the wheat bulgar, add the lemon juice and stir well. Put the yoghurt in a small serving bowl and swirl into the remaining harissa paste. 
 
 Scatter the meatballs with mint and serve with bulgar and yoghurt. Finish with a branch of extra virgin olive oil and some lemon wedges on the side. 
 
 
 
 
 
 
 
 Click to enlarge Add to Cart Add to Compare Quick Overview LIMON MOLDING WITH COCO FLOORS WOVEN In powder 
 
 ★ 4 eggs, separate 
 
 ★ 155g of unsalted butter, cubed 
 
 ★ 4 c. 
 
 
 ★ 4 grams of granulated sugar 
 
 ★ 2 whites of eggs For the Italian meringue: (19459004) 
 SERVES: 4 PREPARATION: 15 MINUTES (plus 2 hours setting time) COOKING TIME: 10-15 MINUTES 
 
 Place most of the zest of Lemon juice, lemon juice, sugar and egg yolks in a double boiler over slow cooker and stir constantly for 10 minutes, or until the mixture covers the 39 Back of a metal spoon. Whisk gently the butter, one cube at a time. Remove from heat and allow to cool. 
 
 In a very clean bowl, beat the egg whites until stiff peaks are formed. 
 
 Using a metal spoon, fold half of the whites into the Lemon Blend and then gently fold the remaining whites. 
 
 Cook 1 tablespoon of lemon curd in the bottom of 4 glasses to serve, then go up with the lemon mousse. Pop in the refrigerator for at least 2 hours to adjust. 
 
 To make the meringuee, put the sugar and 50 ml of water in a small saucepan and dissolve over medium heat. Meanwhile, in another clean bowl, whisk the egg whites until they form spikes. Put aside. 
 
 Fire on sugar and water and bring to a boil until it reaches 120 ° C. Once the temperature, slowly pour the sugar mixture In the egg whites and beat continuously, until you finish with very shiny, stiff egg whites. 
 
 To serve, cook 1 tablespoon of meringue on top of the mousse and either pop under a hot grill for a few minutes until golden or caramelize with a kitchen torch. 
 
 Scatter with roasted coconut flakes and serve.