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Quinoa Salad with Peppers, Onion, and Sunflower Seeds

ingredients for 4 people 350g white quinoa 100g spring onion 100g red pepper 100g green pepper three tablespoons balsamic vinegar (caramel Modena style) six tablespoons extra virgin olive oil salt chopped parsley raw sunflower seeds preparation Toast the sunflower seeds in a dry pan without any oil, watching them carefully because they brown quickly. - Set them aside. Peel the onion and rinse the peppers. - Dice everything very finely. - Let the vegetables macerate in the vinegar for about two hours. - Meanwhile, cook the quinoa : first weigh it and measure it with a cup. - In a separate pot, put the water and salt (for each cup of quinoa, use two cups of water). - Rinse the quinoa, changing the water as many times as needed until it runs clear. - When the water boils, add the quinoa (clean and drained) and cook over medium heat until the water is absorbed and the quinoa turns translucent. - Mix the quinoa with the macerated vegetables and the six tablespoons of oil. Plate it in indivi...

Sweet Little Turtle Filled with Strawberry Mousse


A fun little turtle for children's parties!



Ingredients

white cake:

  • 6 eggs.
  • 110g flour.
  • 150g sugar.
  • 1 pinch of salt.
  • baking tray 30x40cm.
  • parchment paper.

pink cake:

  • 6 eggs.
  • 1 pinch of salt.
  • 150g cake flour.
  • 150g sugar.
  • 1 packet of strawberry gelatin.
  • baking tray 30x40cm.
  • parchment paper.

strawberry mousse:

  • 350g strawberries, cut into pieces.
  • 120g water.
  • 120g sugar.
  • a few drops of lemon juice.
  • 5 sheets of unflavored gelatin.
  • 350g heavy cream.
  • 50g powdered sugar.

you'll also need:

  • 1 small croissant.
  • plastic wrap.
  • 1 bowl 22cm diameter (at the wide part, the bottom would be smaller).
  • 2 chocolate balls for the eyes.

Preparation


Preheat your oven to 180°C, top and bottom heat.
To make the white cake: preheat the oven to 180°C. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt until they form stiff peaks.
In a separate bowl, beat the yolks with the sugar for 8 to 10 minutes.
Fold in the sifted flour, and finally the beaten egg whites, adding them in two stages without stirring—just fold them in gently with upward motions from the bottom. This step is best done by hand.
Pour the batter into a tray lined with parchment paper, smooth it out, and bake for about 10 minutes. The cake should be lightly golden. Don't open the oven during baking.
Remove from the oven and let it cool.
Meanwhile, to make the pink cake: In a bowl, beat the egg whites with the pinch of salt until stiff peaks form...
Separately, in another bowl, beat the yolks and sugar (using the same whisk you used for the egg whites) for about 5 minutes until the yolks are pale and fluffy. Add the packet of strawberry gelatin and mix it well into the yolk mixture...
Sift the flour and add it to the yolks, folding gently by hand—don't stir.
Add the beaten egg whites in two stages, always mixing by hand, folding from bottom to top without stirring, or the egg whites will deflate...
Pour the batter into a tray lined with parchment paper, smooth it out, and bake for about 10 minutes.
Remove from the oven and place it on top of the white cake (no need to let it cool—it actually works better while it's still warm)...
Roll the two cakes together, pressing firmly as you go, then wrap in plastic wrap. Refrigerate until the next day...
The next day, line the bowl with plastic wrap, letting it hang over the edges—this will help you unmold it later.
Remove the plastic wrap from the cake roll. Slice it into rounds about 1.5cm thick—you don't need to cut the whole thing, just enough to line the mold. Flatten out the rest and use it as the base for the turtle...
To make the strawberry mousse, soak the gelatin sheets in cold water. Bring the water to a boil with the 120g of sugar and lemon juice.
Once it's boiling, add the strawberries. When it comes back to a boil, cook for 1 minute. Strain and set the syrup aside, then puree the strawberries until smooth. Squeeze out the gelatin sheets, stir them into the strawberry puree, and let cool to room temperature...
Whip the cream with the powdered sugar and fold it into the pureed strawberries.
Pour the mousse into the mold over the colorful cake slices and seal with a round piece from the leftover cake sheets.
Press down so everything is nice and compact, then refrigerate for at least 8 hours...
Unmold onto the serving tray. Use the croissant to make the legs and head, and stick on the two chocolate balls for eyes...

Enjoy this delicious and fun dessert!

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