Categories
Easy Appetizers

Overbaked Lobster Soup

Overbaked Lobster Soup - Easy AppetizersIngredients:

  • 2 frozen lobsters
  • 1 piece fennel
  • 2 tomatoes
  • 275g chilled butter dough
  • 1 liter fish and seafood soup
  • 2 tablespoons brandy
  • 2 cups creme fraiche
  • 1 pc egg, beaten
  • pinch of saffron

Directions:

Defrost and clean the lobsters. Divide the meat into pieces.  Shred the fennel finely and chop the tomatoes.

Make 8 round plates from the dough that is 1 cm larger than an oven-safe glass. 

Mix lobster, fennel and tomato in 8 such glasses. Pour in soup and brandy. Add a dollop of crème fraiche.

Place puff pastry plates on each glass and push to the edge.

Preheat the oven to 225 °. Brush the dough with egg. Bake in center of oven about 12 min.

Categories
Healthy Snack Recipes

Sichuan Onion Rings

Sichuan Onion Rings - Healthy Snack Recipes
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Sichuan Onion Rings

Ingredients

  • 4 brown onions cut into rings
  • Vegetable oil to deep-fry
  • 190 g 1 1/4 cups plain flour
  • 50 g 1/3 cup cornflour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground white pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chilli powder
  • 310 ml 1 1/4 cups iced water
  • 1 long fresh red chilli thinly sliced
  • 1 shallot trimmed, thinly sliced
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Instructions

  • Place the onion in a bowl of cold water. Set aside for 10 minutes. Drain. Place on a baking tray lined with paper towel and set aside for 5 minutes. Pat dry with paper towel.
  • Add oil to a saucepan to reach a depth of 10cm. Heat to 190°C over high heat.
  • Sift flour, cornflour, baking powder, salt, bicarbonate of soda, white pepper, black pepper and chilli powder in a bowl. Add the water and whisk until just combined. Place the bowl over a bowl filled with iced water.
  • Dip one-third of the onion, 1 at a time, into the batter to coat. Add to oil. Cook for 1-2 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining batter and onion, reheating oil between batches. Place the onion on a platter. Top with chilli and shallot.
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