Last weekend we had some friends for dinner, since not everybody is fond of vegan food, I thougt the menu must be something for every taste, but I reallly wanted to introduce these frieds to a vegan dish, thinking for some hours, I always want to do somthing that can be prepared in advance and just given a final tuch to serve..So here it comes;
************ MENU *************
ESPUMA DE MAR
VEGAN SPAGHETTI WITH TOFU
QUINOA WITH APRICOT AND NUTS
TERIYAKI SPARE RIBS
LEMON ZEST CHEESE CAKE
|Lefties of cheesecake.|
2 botes de Sillrom (Huevas de Lompo)
1 cebolleta pequeña (small chive)
1 yogurt griego natural (natural greek yogurt)
1/2 terrina de queso fresco light ( half box of Philadelphia light kind of cheese)
Sal y pimienta blanca ( salt and white pepper)
Start shopping the chive wery finely, mix with the cream cheese and the yogurt until it is smooth, use scissors to chop the dill , discharding the branches, into the cheese mix. Then add the Sillrom and mix carefully , not breaking them, add pepper,and taste before you add salt, it might not need it.
I use to buy a big branch of dill, I cut it and freeze it in a glass container, so I always have it for hand, and use a small fork to take out what I need, we Scandinavians use dill in a lot of dishes.
Put in the fridge for 3-4 hours.
Serve with "piquitos" or thin toasted white bread.
Tomorrow is National Holiday in Spain, the roads will be packed of cars, drive with care, and have a nice long week-end.
Will be back with rest of recipe next week.