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Vegetable Mille-Feuille

ingredients for 4 people 2 large potatoes. 1 carrot. 1 zucchini. 1/2 red bell pepper. 180cc heavy cream (cooking cream). salt. extra virgin olive oil. freshly ground black pepper (optional). 80gr grated mozzarella cheese. 1 tablespoon grated Parmesan cheese. preparation Rinse your vegetables well under cold water. Slice the red pepper into thin strips...   Then slice the zucchini, carrot (peeled), and potatoes (also peeled) very thin — paper-thin if you can manage it. Or, if you've got a mandoline like I do, use the spiral attachment to make those lovely ribbon curls... Get your oven going at 200°C (about 400°F). Drizzle a little olive oil across the bottom of an oven-safe baking dish. Lay down half of your potato spirals first, then tuck in all those red pepper strips. Give it a good sprinkle of salt and a few grinds of black pepper if you're using it... Next, layer on your zucchini and carrot spirals. Season this layer too, but go a bit...

Sweet Chocolate Tulip Cups




These delicate tulip cups are perfect for serving ice cream or custard. Today I've made them medium-sized and studded with chocolate chips, though the base recipe is wonderfully flexible. You can make them larger or smaller, with chocolate or without, depending on what you're planning to fill them with.


Details

Cost: €0.20 each
Preparation time: 40 minutes


Ingredients

for 10 tulip cups
  • 125g egg whites (about 3 whites).
  • 125g icing sugar.
  • 80g butter.
  • grated chocolate.

Preparation

Start by melting the butter in a double boiler or in the microwave.
Sift the flour and mix it with the icing sugar, then add the egg whites and melted butter. Don't beat the mixture, just fold everything together gently with a spatula until combined...
Pop the batter in the fridge for 10 minutes so it firms up a bit. Line a baking sheet with parchment paper, then spoon a dollop of batter onto it. Using a fork, spread it out into a thin disc about 12cm in diameter. Keep going until you've used up all the batter...
Sprinkle chocolate chips over each disc...
Bake them in a preheated oven at 180°C for 4 to 5 minutes, just until the edges start turning golden. As soon as they're done, take them out. Now here's the trick: while they're still piping hot (they'll harden as they cool), drape each one over an upturned bowl to give it that tulip shape. Work quickly but carefully, they're hot!
Once they've cooled completely, you can store them in a covered tin for 2 or 3 days...

Now fill them with whatever you fancy!

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