1. Restaurant
The Almond Blossom
Homemade Food
Presents
DIY RECIPES MENU STEP BY STEP

2. Starter/Entree

3. Artichoke Cream Soup, Crisp
Cured Spanish Ham and Fried
Grated Bread.
Ingredients:
4 Artichokes
1 Potatoe
1 Leek
Butter, Salt and Pepper
Extra Virgin Olive Oil
Cured Spanish Ham
Grated Bread

4. Step 1
Start by taking the skins off from the vegetables,
and clean and wash them.

5. Step 2
Cut the potato into cubes,
artichokes and the leek into slices.

6. Step 3
Put them (vegs) in a pan, with a little
olive oil, and stir fry for a while.

7. Step 4
Cover with water, pouring it little by little,
Keep it on soft fire for 20’.

8. Step 5
While the vegs are being
cooked, It’s time to
prepare the crisp ham.
Put ham slices between
two pieces of absorbent
paper and stick it in the
microwage for 3’.
Put aside.

9. Step 6
Now, turn to cook the fried grated bread.
In a frying pan, put two spoon of grated bread and two
of olive oil, mix them and keep it on fire until it is
turning into a gold colour. Put on hold.

10. Step 7
Add a spoon of butter, season with salt and black pepper, according
to your taste.
It is needed a mixer to get a puree as thin as it could be possible.

11. Step 8
Reduce part of ham to
dust in a mortar, or mince
it with a sharp knife, put
aside.

12. Step 9 To plate
First, pour the cream of vegs in a dish soup.
Second, put fried bread and the crisp ham over the cream, in
different places to get a contrast of colours.
Also, put a whole crisp dry ham over the cream in the same way.
Drop a trickle of olive oil.

13. Main Course

14. Tuna Tartare
Ingredients:
2 Sliced Frozen Tuna
Varied Kind of Lettuces
1 Avocado
1 Lemon
6 Cherry Tomatoes
Wasabi (Horseradish)
Soya Sauce
Grated Ginger
Toasted Sesame
Extra Virgin Olive Oil
1 Chive

15. Step 1
To start, it has to do a marinade.
Marinade: a mixture of oil, vinegar, and spices, which
meat, fish and other kind of food is soaked before
cooking in order to flavour or soften it. (English definition)

16. Step 2
Put in a bowl the tuna and the chive chopped into cubes
with the grated ginger, lemon juice, the half from one lemon
is enough, 3 spoon of soy sauce, 3 spoon of olive oil, 2 spoon
of toasted sesame, and parsley cut up into pieces. Also put
the horseradish, only a very little, and mix the blend.

17. Step 3
When the marinade is done, cover with a piece of film,
it has to stay in the fridge for three hours to get a
combination with the flavour from all the ingredients.

18. Step 4
Toast sesame, is very easy, only put the seeds in a frying
pan for a few minutes, until they are turning brown.
Horseradish is a kind of paste made from hot green
radish, very heavy. It is usually known as Wasabi.

19. Step 5 To plate
Put in a salad dish the lettuce leaves and above them,
place the avocado chopped into slices, put the marinade
over the avocado, garnish with the tomatoes cut by half.
To serve with different kind of toasted bread.

20. Dessert

21. Drunk Small Sponge Cake,
Whipped Cream and
Strawberries Coulis
Ingredients:
500g Strawberries
3 Spoon of Brown Sugar
Grated Toasted Almond
Vinegar
Anisette (optional)
Water + Sugar + Star Anise

22. Step 1
Clean and wash the fruits

23. Step 2
To the syrup:
It has to make a light
syrop, so boil a half mug
of water to make an
infusion with the star
anise, then, sweeten it
with sugar,
put aside

24. Step 3
To the Coulis:
In a bowl put half of strawberries in pieces. Add a little trickle
of balsamic vinegar, and 3 spoon of brown sugar. Mix it.
With the other half of red fruits, cut them into cubes and at
last, blend both kinds of Strawberries together.

25. Step 4
To the drunk sponge cake:
I used a madeleine, it has
to be wet with the light
syrup which was done
before, so it absorbs part
of the infusion. Take care
not to wet it too much

26. Step 5 To plate
In a transparent glass put some whipped cream, put the
madeleine over it, add some pieces of strawberries too, put
a little of whipped cream again, and to finish, repeat with
red fruits one more time and dress with the juice.(coulis)