Fig and blue cheese phyllo tart – Savory
This easy-to-make quiche with figs, mushrooms and blue cheese is delicious cold, warm or hot from the oven. Enjoy!
Ingredients
5 sheets of phyllo pastry
4 tbsp butter
8 oz mushrooms
1 cup crème fraîche or sour cream
1 egg
4 oz crumbled blue cheese
2 fresh or dried figs
1 tbsp balsamic vinegar
8 basil leaves
Baking crust
Preheat the oven to 400°F. Cover phyllo pastry with damp paper towels to prevent drying. Melt the butter. Grease a 4¼x13¾ -inch quiche tin. Place 2 sheets of defrosted phyllo on the bottom of tin and brush with melted butter. Cover with 2 more sheets of phyllo and brush with butter. Place the last sheet in the middle and brush with butter. Fold the overhanging edges loosely inside. Bake for about 10 min.
Filling
Slice the mushrooms. Whisk together the crème fraîche, egg and blue cheese. Pour over the baked crust. Place mushrooms on the cheese. Bake about 15 min., or until puffed and golden.
While the quiche bakes, cut the figs into thin slices. Remove the quiche from the oven and let cool slightly. Sprinkle over the figs and balsamic vinegar. Garnish with basil.
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Peche melba 2.0 dessert! Peach with almond & raspberry | With my own signature mold!
Hey guys! Todays a very special video, because I created my own signature mold with my friends from Mold Brothers! It’s one design with three different molds and they look amazing! We’re going to make a trio of desserts and I’ll explain all the recipes dessert by dessert. The first dessert is a almond chiboust filled with poached peach, almond ice cream, raspberry meringue and a raspberry gel. The next dessert is a cream from kardamon & vanilla with a peach granite, raspberry and a almond tuille. The final dessert is a small bite made from almond feulletine with a whipped vanilla ganache and a peach jelly. All great recipes, so enjoy guys!
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Yellowtail kingfish bite with ponzu & chicken skin! Fine dining amuse ft. Andrea Mattasoglio
Hey guys! Today we’re going to vist the Dutch yellowtail kingfish farm together with Andrea Mattasoglio! We're then using the beautiful fish to make a delicious savory bite. It's a ponzu meringue with a ponzu jelly, torched Yellowtail belly, a chicken skin crispy and a lovage emulsion or mayonnaise. All great recipes, so enjoy guys!
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Crispy cockle buñuelo & fennel amuse bouche or bite! Fine dining recipes
Hey guys! Today we’re going to make a delicious cockles amuse or bite. It’s a furikake buñueleo with fennel, a lime powder, a lime gel and some delicious cooked cockles. All great recipes, so enjoy guys!
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The oil that makes everything taste delicious! With recipe! #shorts
Incredible Lunch at Zén Singapore - 3 Michelin Star Fine Dining Restaurant by Björn Frantzén
LUNCH TASTING MENU (November 2023)
The Kitchen
- Råraka', Kalix Löjrom (10/10)
- Choux de Bourgogne, hazelnut (8.5/10)
- Croustade, artichoke, shiroita kombu (9/10)
- Tartelette, crustacean, strawberry hot sauce (9/10)
The Dining Room
- Crudo: Chutoro tartare, Zen Reserve caviar, ikura, fermented mikan (9.5/10)
- Chawanmushi, matsutake, foie gras, cabbage, white truffle (9/10)
- Onion, almond & liquorice (10/10)
- Kinki, blue mussels, Noir de Bigorre lardo, galangal sabayon (9.5/10)
- BBQ quail, preserved lemon, vanilla & long pepper (9.5/10)
- French toast Grande Tradition 2008 (10/10)
- Yuzu marshmallow, buntan, coconut & cardamom (9/10)
- Chewy beet, Arctic strawberry, 100 years balsamic, violet, Tie Kuan Yin (9/10)
The Living Room
- Shine muscat, rose & verjus (9/10)
- Kuroama kaki & yuzu (9/10)
- Muskmelon & Manzanilla (9/10)
- Macaron, pistachio & matcha (9/10)
Overall:
Food & Drink: 9.5/10
Service: 10/10
Ambiance: 9.5/10 (Some people may find the music not fitting for a fine dining restaurant but I personally like it)
Lunch menu: 395 SGD
1 supplementary course (French toast): 55 SGD
Non-alcoholic drink pairing: 180 SGD
My whole meal came out to around 750 SGD (after tax & service charge)
Zén
Address: 41 Bukit Pasoh Rd, Singapore 089855
Website:
Email: reservations@restaurantzen.com
Tel: +65 6534 8880
#zen #singapore #michelinstar #restaurantreview #finedining #bestrestaurant #haicooking
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