Looking for a healthy inspiration to design a delicious menu this spring? Than keep on reading.
Starter: Mushrooms in White Wine Sauce
This recipe, ideal for 2 people, has the delicate flavour of mushrooms complemented with a touch of white wine without overpowering their taste. Mushrooms strengthen the immune system, being rich in selenium.
400 grams mushrooms
1 large clove garlic
1/2 cup white wine
1/2 tablespoon flour
3 tablespoons olive oil
1 cayenne pepper
Remove the bottom of the mushrooms with a knife, place them in a bowl with water to remove the dust. Drain them, dry them with a kitchen towel and cut them in halves.
Crush the garlic clove, peel it and chop it into very small pieces.
Heat a pan with oil, add chopped garlic until golden, chilli and mushrooms. Stir-fry them for 1 minute, add the flour and mix until getting a smooth consistency.
Pour the wine and half a glass water to the mix. Season to taste and cook over medium heat for 20 minutes stirring occasionally.
Turn off the heat, sprinkle with chopped parsley. Mix and serve.
Main course: Spring Risotto
The spring risotto is prepared with mushrooms and lime beans. It is a simple option to prepare and quite healthy for 2 people. Lima beans have a very low fat content, they are rich in fibre, carbohydrates and vegetable protein.
100 grams rice
100 grams spring mushrooms
50 grams lime beans
50 grams shelled peas
2 white asparagus
1 tablespoon “Fino” or “Manzanilla” wine
1 teaspoon truffle oil
Peel the asparagus and prepare a broth with the peelings, pea pods, water and salt. Strain and reserve.
Chop the leak into thin pieces, place them in a saucepan and bring to fry with an olive oil spray. Add the mushrooms and stir-fry.
Add the rice and lime beans and continue sautéing. Pour the wine and let it reduce a little.
Gradually, add the broth previously reserved, season to taste, add a drop of truffle oil and stir constantly for 15 minutes. If necessary, add a little more broth.
Add the peas and chopped asparagus. Season with a pinch of oregano and a drop of truffle oil. Cook for a couple of minutes.
Dessert: Grilled Peaches with wine sorbet
This dessert is an excellent choice for hot afternoons; peaches are rich in vitamin C, A, B1 and B2. The wine sorbet proposed give them a unique flavor.
90 grams sugar
3 dl red wine
50 grams butter
1 cinnamon stick
Heat a pan with the wine and 2 tablespoons sugar until reducing the mixture. Put away from heat, place in a container and into the freezer. When frozen, prepare a sorbet by chopping ice and reserve cold.
Preheat oven to 180 degrees. Wash the peaches, cut them in halves and remove the bones. In a baking dish with a few drops of honey, place the peaches and 50 grams butter. Bring to oven for 20 minutes.
Reserve the peach juice, mix with the egg yolks and 1 teaspoon sugar. Bring this mixture to water bath for 10 minutes and reserve.
Serve the egg cream with a few teaspoons of the prepared sorbet and the grilled peaches.