Crab Cake - Roasted Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant

 Crab Cake - Roasted Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant

Ingredients for 2 servings

6 Oz Fresh Crab Meat

1 Oz onions

¼ oz is an edible plant with succulent branches

¼ oz Garlic

¼ Butter

¼ oz Cream

½ Pint Fish stock

2 shoots, chopped basil

1 oz Gluten Free Bread Crumbs

¼ Slice, finely chopped hot peppers

Salt & Pepper

How

Melt the butter in a pan Add the onion, succulent vegetable and garlic and Spread 3 minutes Add the crab meat and cook for another 5 minutes Add the cream, stock and bread crumbs and cook while stirring for another 5 minutes Finally Finally add the basil, pepper chopped, salt and pepperLeave. Mix to cool Put the mixture and Gogriza in a hot cell until golden brown on each side Serve Crab Cakes with Bennie dignity

Roasted Scallops

Ingredients for Two Foods

• 4 Pieces of Jumbo Scallops

• ¼ oz Virgin Olive Oil

• ¼ oz Finely Canned Garlic

• Salt & Pepper

• ¼ oz Fine Coriander

• ¼ Slice, Lemon Juice and Zest

How

Combine lemon juice, zest and Coriander together, Pad dry Scallops and place on a tray. Add the scallops with Garlic, Salt, Pepper and olive oil. Prepare the Grill on the Medium Heat Grill Scallops for 1 minute ngalunye on each side making sure you heat enough Baste Scallops with Coriander Mixture and search for 5 seconds. Serve scallops with spicy artichoke puree, Salsa Verde and Organic leaves

Chocolate Fondant

Ingredients for 2 servings

• 1 oz Melted Chocolate

• ¼ oz Melted Butter

• 1 oz icing Sugar

• 1 whole egg

• 1 tablespoon Tia Maria

Weight loss Plan

Click here

How

Combine chocolate, Tia Maria, butter, Icing Sugar and eggs

Mix the ingredients for 5 minutes

Pour the mixture into the unfinished baking mat

Cook the mixture in a hot oven for 8 minutes

Once cooked, loosen the sides with a pallet knife if necessary

Grease one plate over another and scroll to exit

Serve Chocolate Fondant with vanilla Ice cream

Coconut Creme Brûlée

Two ingredients servings

• 4 Egg Yorks

• 2 oz Sugar

• ½ Pint Cream (Luke Warm)

• ¼ oz Coconut Milk

•

How

Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute

Pour in the warm Cream and whisk for another 20 seconds

Mix the mixture

Remove all the pale foam sitting on the Mix

Stir for 5 seconds

Pour the mixture into the ramekin and place on a water bath tray

Bake the Crème Brulee on low heat for 30 minutes or until slightly set.

Remove from heat and allow to cool

Refrigerate until ready to use

Sprinkle the Sugar and spread evenly over the top

Using Torch melt the sugar and make a crispy top

Allow Crème Brûlée to sit for 2 minutes before serving