CADETTES' INTERNATIONAL SURPRISE MENU
SUPER RöSTIS
These little Röstis have much more than potatoes – delicious and nutritious as a starter, or a great side dish for a main course.
By Alison Baeumlin and Tina Barton
sizzling Röstis in the pan
4 large potatoes, cooked, and peeled
2 large carrots
1 small courgette
1 parsnip
3 eggs
a handful of parsley
a pinch of salt and pepper
olive oil for frying
- Wash and peel the carrots and parsnips, wash the courgette.
- Grate all the vegetables into a large bowl (be careful not to grate your fingers!)
- Stir vegetables around to mix well
- Finely chop parsley, stir into mixture
- Beat the eggs, add the salt and pepper to the eggs
- Add the egg mixture to the vegetables and mix really well
- Shape the mixture into round patties.
- Heat the olive oil in a frying pan. When it shimmers, add the rösti patties and fry around 5 minutes on each side, until golden.
- Serve warm, as a starter with salad garnish, or to accompany a main course.
- You can decorate these patties into “Halloween pumpkins”, using finely chopped vegetables for the face!
here's one of the little Röstis served as a starter
SALMON ON A SEABED
This quick and easy recipe guarantees tasty and juicy salmon, from the hob, with no added fat! You’ll need a frying pan with a lid, ideally a glass lid so you can see when the fish is cooked. It's delicious with Mediterranean Salsa, fresh bread and/or our Northern Mushroom Surprise (below)!
By Erin Bogert, Noelle Abi-Saab, Abigail Hope
salmon fillets (one per person), or one large piece, with skin on (essential)
coarse sea salt – enough to cover the bottom of a frying pan
a sprig of thyme
- Pour salt into the pan, enough to fully cover the bottom
- Add thyme sprigs and stir in.
- Heat salt mixture until it is hot
- Carefully add the salmon, skin side down
- Cover the pan with the lid, and keep cooking for around 12 minutes
- You can tell when the salmon is ready by checking the colour, it should be a light pink throughout
- Remove skin from bottom and serve with salsa and/or mushroom sauce
compare the colour of the cooked salmon here with the colour before cooking, above
MEDITERRANEAN SALSA
Yummy, simple and super healthy!
peppers, tomatoes and herbs ready for blitzing in the food processor
1 red pepper
1 yellow pepper
250g cherry tomatoes
A sprig of thyme
A handful of flatleaf parsley
A sprig of oregano
2 tbsp of olive oil
2 pinches of salt
The juice of half a lime
- Wash peppers, tomatoes and herbs
- Cut tomatoes in half
- Remove seeds from peppers and chop up roughly
- Put all ingredients into a food processor
- Add the salt and the olive oil.
- Mix well in the food processor.
- Serve in a bowl
here's how the salsa looks when it's ready
NORTHERN MUSHROOM SURPRISE SAUCE
A rich and tasty sauce, with a surprise ingredient! Delicious served warm on bread, or as an accompaniment for fish or meat.
mushrooms and cheese in the pan, ready to melt
200g cheese
250g mushrooms
4 tbsp cream
50g butter
Pinch of salt and pepper
Generous pinch of cinnamon
- Clean mushrooms and slice
- Melt butter and add mushrooms. Add a pinch of salt and pepper, and cook on a medium heat with the lid on until the juices run.
- Take the lid off and raise the heat to high, stir until juices evaporate.
- Add cheese to the mushrooms
- Cover pan and cook until the cheese melts (be careful not to let it stick).
- Once cheese has melted, add the cream and cinnamon, stirring occasionally until heated through
- Keep warm until ready to serve
this cheesy, creamy mushroom sauce (with a pinch of cinnamon) is wicked!
A TASTE OF SUMMER
A colourful and tasty reminder of summer! Make it your way.
By Elizabeth Elwell and Abbie Connolly
chopped strawberries, crumbled meringues and walnuts,
ready for sprinkling over chocolate ice cream in this DIY dessert
chocolate ice cream
chocolate
strawberries
meringues
a little cinnamon
a few walnuts, chopped
a few mint leaves
a few lemon verbena leaves
- Wash strawberries, and cut into small pieces, set in a bowl or glass
- Cut up meringues into small pieces
- Put chocolate into a pan to melt over a very low heat, stirring regularly till smooth
- Keep in a warm place until ready to serve
- Add the herbs to garnish the strawberries
- Arrange bowls of strawberries, chocolate sauce, ice cream, meringue and nuts
- Assemble your own dessert using your favourite combination of flavours - try a layer of icecream, with strawberries on top, covered in meringue sprinkles and nuts, with melted chocolate topping!
YUM!!!
Nice job, Cadettes!
