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Spaghetti al Limone (River café)

\n

Serves 6

\n

 

\n

250 g spaghetti

\n

sea salt and fresh black pepper

\n

juice of 3-4 lemons, the freshest possible

\n

150ml olive oil

\n

150g parmesan, freshly grated

\n

2 handfuls fresh basil leaves, finely chopped

\n

 

\n

Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

\n

Meanwhile, beat the lmon juice with the olive oil, thenstir in the Parmesan until thick and creamy. The Parmesan will melt into the mixture. Season, and add more or less lemon juice to taste.

\n

Add the sauce to the spaghetti, and shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest.

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Carrot and Coriander Soup (NCGS Company)

\n

Serves 6

\n

 

\n

25g butter

\n

1 medium onion, finely chopped

\n

1 garlic clove, crushed

\n

550g carrots, of which

\n

450g roughly chopped and

\n

110g coarsely grated

\n

1l vegetable stock

\n

a pinch of freshly grated nutmeg

\n

1 tbs chopped fresh coriander

\n

150ml single cream

\n

salt and freshly ground black pepper

\n

 

\n

Melt the butter and cook the onions and the garlic gently until soft in a covered saucepan without colouring. Add the roughly chopped carrots, stock and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender. Cool a little, then puree in a liquidiser. Return the soup to a clean saucepan and stir in the grated carrots, coriander and cream. Taste for seasoning. Serve garnished with a swirl of joghurt and a sprinkling of fresh coriander

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Crème patissière

\n

1.25 cups lait
gousse de vanille
3 grands jaunes d'oeuf
1/4 cup de sucre.
1/4 cup de farine (ou moitié maizena)
(liqueur ou autre arôme)

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