VILLMAR - recipes

Recipies

Tompouce with Fresh Berries

Origin
Baby Zucchini is a little version of the Zucchini.
Baby Zucchini is a family member of the cucumber; Baby Zucchini is native to Italy.

Taste
The flesh is tendered and the flavor is milder than the larger variety.

Usage
Baby Zucchini is usually eaten cooked; however it can also be eaten raw as a snack.
Baby Zucchini are because of their size great to decorate a dish with.

Healthy Benefits
Baby Zucchini has been found to have anti-cancer type effects and ability to prevent cell mutations.

Sweet potato, mango and smoked chicken salad

Tasty salad
Ingredients:
 2 sweet potatoes
 1 ripe EAT ME mango
 50g smoked chicken
 ½ cup honey mustard dressing

Preparation:
Peel the sweet potatoes and cut them into strips. Blanch the sweet potatoes in a pan
with boiling water (about 4 to 5 minutes) and then rinse them immediately with cold
water. Hold the mango lengthwise and cut the fruit on both sides, as closely as possible
of the seed. From here, cut or scoop out the flesh out of the skin and cut the mango
flesh into strips.Also cut the smoked chicken breast into strips.
Mix the sweet potato, chicken and mango together and add the dressing. Enjoy!
Tip: homemade mustard dressing: Take 4 tablespoons of olive oil and 2 tablespoons
vinegar, 1 tablespoon Dijon mustard and 1 tablespoon honey. Wisk everything
together. Season with salt and pepper.

Shashlik of Lemongrass chicken

Fresh Shashlik
Ingredients:
 1 chicken breast
 1 stalk lemongrass
 ¼ paprika
 1 clove of garlic
 pepper
 poultry seasoning
Preparation:
Cut the chicken into equal cubes and season it with poultry seasoning and pepper. Cut
the paprika into squares. Thread the chicken and peppers gently on to the lemongrass.
Grill the shaslick on a BBQ or fry in a pan. Enjoy!
Tip: Serve with Oriental curry mayonnaise.

Salad with Beef tenderloin & Sugar snap

Ingredients (2 people)
Salad:
 150g sugar snap
 1 bag mixed lettuce
 30g sundried tomatoes
 ½ red onion
 ½ red bell pepper
 200g beef tenderloin
 olive oil
Dressing:
 3 tbsp sesame oil
 1 tbsp vinegar
 1 tsp mustard
 1 tsp soy sauce
 1 tsp honey
 1 shallot
 salt & pepper
Preparation:
To make the dressing; mix all the ingredients with a food processor or blender. Stir-fry
the beef tenderloin and sugar snap peas with a little bit of olive oil. Cut the red onion
and bell peppers into thin strips. Mix the lettuce with the peppers, onions, tomatoes
and dressing. Divide the salad, sugar snap peas and beef tenderloin on two plates.
Enjoy!

Salad with Avocado & Tamarillo

Pure relish
Ingredients:
 1 bag mixed salad
 2 tamarillo's
 2 ready to eat, EAT Me, avocados
 3 slices of bread
 1 cup balsamic dressing
 pepper
 salt
 paprika powder
 olive oil
Preparation:
Preheat the oven to 180˚C.
Peel and slice the tamarillo’s. Cut the avocado in half and remove the pit. Scoop the
flesh from the shell. Then cut the flesh into strips.
Cut of the bread crusts. Cut the bread into equal cubes. Sprinkle salt, pepper, olive oil
and paprika powder on to the bread. Bake the bread in the oven for 10 minutes, until
golden.
Mix the balsamic dressing with the salad. Garnish the salad with avocado, tamarillo and
croutons. Enjoy!

Physalis with chocolate

A small treat
Ingredients
 100g Physalis
 50 g of white chocolate
 50 g of dark chocolate
 Additional: baking paper
Preparation:
Melt the white chocolate au bain-marie. Grate or finely chop the dark chocolate.
Fold the papery husk from the physalis up. Dip the physalis berries in the white
chocolate and then in the dark chocolate. Place the physalis on a sheet baking paper
and place it in the refrigerator until the chocolate is solidified. Enjoy!

Omelettes Filled with Mackerel & Avocado

Healthy breakfast / snack

Ingredients

 1 ready-to-eat EAT ME avocado

 4 eggs

 100 g margarine

 ½ smoked mackerel

 1 pickle

 1 tomato

 1 shallot

 4 eggs

 100 g margarine

 ½ smoked mackerel

 1 pickle

 1 tomato

 1 shallot

 4 eggs

 100 g margarine

 ½ smoked mackerel

 1 pickle

 1 tomato

 1 shallot

 1 tbsp olive oil

 salt & pepper

Preparation:

Beat the eggs in a bowl. Bake 2 omelettes in a pan with a knob of margarine.

Bake the omelettes golden brown on both sides.

Chop the shallot and cut the pickle, tomato and mackerel into small cubes.

Halve the avocado and remove the pit. Remove with a spoon the flesh from the

shell. Cut the avocado flesh into small cubes and mix with the shallot, pickle,

tomato, olive oil, salt and pepper. Fill each omelet with the mixture and roll

them up. The omelets can be served hot or cold. Enjoy!

Chop the shallot and cut the pickle, tomato and mackerel into small cubes.

Halve the avocado and remove the pit. Remove with a spoon the flesh from the

shell. Cut the avocado flesh into small cubes and mix with the shallot, pickle,

tomato, olive oil, salt and pepper. Fill each omelet with the mixture and roll

them up. The omelets can be served hot or cold. Enjoy!

Chop the shallot and cut the pickle, tomato and mackerel into small cubes.

Halve the avocado and remove the pit. Remove with a spoon the flesh from the

shell. Cut the avocado flesh into small cubes and mix with the shallot, pickle,

tomato, olive oil, salt and pepper. Fill each omelet with the mixture and roll

them up. The omelets can be served hot or cold. Enjoy!

Lemongrass skewer with prawns

Lovely BBQ snack
Ingredients:
 4 prawns
 1 stem lemongrass
 ¼ red paprika
 1 clove of garlic
 salt & pepper
Preparation:
Peel the prawns. Cut the paprika into squares. Thread the prawns and paprika on to the
lemongrass. Chop the garlic and sprinkle it over the prawns. Then add a little bit of salt
and pepper. Grill the shaslick on the BBQ or fry in a pan. Enjoy!
Tip: Serve with a spicy garlic mayonnaise.

Couscous salad with Sharon Fruit

Delicious
Ingredients:
 2 sharon fruits
 50 g couscous
 ½ paprika
 20 g walnuts
 2 slices of goat cheese
 2 tbsp cane sugar
 chives
 ginger syrup
 brown sugar
 salt & pepper
Preparation:
Cook the couscous according to the description on the package and let the couscous
cool.
Peel the sharon fruit. Cut the sharon fruit and paprika into small cubes. Chop the chives
and walnuts coarsely. Mix the couscous with the paprika and half of the sharon fruit,
chives and walnuts. Add some flavour with the ginger syrup, cinnamon, salt and
pepper. Take a round plug and fill it with couscous. Lay a slice of goat cheese on top of
it. Place the same dices of sharon fruit on top. Sprinkle with brown sugar and
caramelize it with a crème brûlée torch. Then create a second turret. Enjoy!