Ingredients :

Papaya : ½ (cut to pieces)
Orange : 1
Lemon : 1
Mint : 1 sprig
Sugar : 2 tsp
Black salt : ¼ tsp

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Peel and separate the segments of orange. Mix together with papaya, lemon juice, sugar and salt. Blend with crushed ice. Pour into glasses and garnish with mint leaves. Serve chilled.

Nutritional Info : (per glass)

Energy : 114 calories

Carbohydrates : 18.1 gm

Protein : 1.3 gm

Fat : 0.3 gm

Guy Martin, Restaurant Le Grand Véfour, France

Chef’s Note

The best season for asparagus is from February through June.

This recipe calls for wild asparagus, known as “balai” or “broom” asparagus in France, but you could also use thin green cultivated asparagus. If possible, choose freshly-picked asparagus with firm stalks that break with a snap.

Ingredients for 4 servings

* 500 g (18 oz.) thin young asparagus

* 200 g (7 oz.) fresh goat cheese

* 40 g (1 1/2 oz.) salmon roe

* 150 ml (5 oz.) olive oil

* 2 tbsp. balsamic vinegar

* Salt and freshly ground pepper

Method

1. Carefully wash the asparagus; portion into two bundles and cut off the bottom ends.

2. Cook in 3 liters (12 cups) of boiling salted water for 4 to 5 minutes; the asparagus should still be firm. Stop the cooking by immersing the asparagus in ice water. Drain and set aside on paper towels.

3. Gently combine the salmon roe with the goat cheese; season with salt and pepper.

4. Arrange the asparagus in a fan on each plate, tips down.

5. Using two spoons, form little quenelles from the cheese mixture and place atop the asparagus. Drizzle with vinaigrette, made by combining the olive oil, balsamic vinegar, salt and pepper.

Total time: 20 minutes

Preparation time: 15 minutes

Cooking time: 5 minutes

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1 – Good Mine

• Carrot, melon, Ginger

Take the flesh of a melon
Peel 2 carrots
Detail 2 green lemons out of discs
Peel and cut of pieces 5 cm of fresh ginger
Mix the whole. Add ice floes and pour the juice

It makes you a pretty dye and it is an excellent choke to start the day.

2 – Tonic

• Strawberries, fishings, apples

100 G of strawberries
Stone two fishings
Cut a small red apple not peeled in districts
Mix all the fruits together
Add 25 water Cl. Mix and are useful without ice floes

The color of this drink is enough to awake the tired spirits and bodies. This fruit cocktail is particularly rich in iron.

3 – Releasing

• Papaya, Grapefruit and raspberries

Cut the flesh of a papaya in cubes
Cut of pieces a peeled grapefruit
Mix the fruits with 300 G of raspberries
Add the juice of a green lemon
Superimpose slice of green lemon and the ice floes in glasses.
Pour the fruit juice.

A sovereign drink against cramp.

4 – Aperitif

• Strawberries, Blackcurrant, Orange

200 G of strawberries
Shell 150 G of blackcurrant
Peel an orange, and cut it in quarters
Mix all the fruits
Add crushed ice and mix again
Add 25 cl of water
Be used and decorate as blackcurrant berries

The pretty color replaces alcoholic drinks, without forgetting the diuretic virtues of blackcurrant.

5 – Reconstituting

• Orange, strawberries, banana

Cut of 2 large pieces of peeled oranges
Mix them with 150 G of washed strawberries
Add two small bananas
Mix the whole
Supplement with 25 cl of water and mix again
Pour the juice fruit on ice floes

The banana makes it possible to reconstitute our glucid reserve after an intense effort.

6 – Thinness

• Pink grapefruit, carrot and apple

Cut the flesh of a pink grapefruit of pieces
Peel 2 carrots
Cut 2 apples in district. reserve to decorate
Mix the remainder
Add 30 cl of water and mix again
Be useful with ice floes

The apple and the grapefruit being not very heating, this drink is a cut-hunger ideal.

7 – Tranquillizing

• Pineapple, grape, Lettuce

Cut in cubes the flesh of one 1/2 pineapples
Detail in thin straps a washed lettuce
Cut of deaux pieces frayed celery branches
Wash 250 Gr of grape
Mix the whole
pour in glasses filled with ice floes
decorate each glass with a small piece of pineapple

Cocktail of the evening, the lettuce and celery have calming virtues.

Broccoli mashed potaties to the Wild wolf

Ingredients:

• A beautiful net of rather thick wild wolf (140g/pers)
• 200 G of Broccolis
• 1 spoon olive oil soup
• 5 basil sheets
• As of lemon with salt

Pose the wild net of wolf on a dish with the furnace with Juste a small olive oil net above.

Not more 100°C during 10 to 12 min. the fish goes up gently in temperature. While supporting finger, if you feel that the flesh separate, it is that it is cooked. When the white juice leaves there it is good.

In parallel make cook broccolis with salted water. Egoutez and mix to obtain fine mashed potaties. There add then the olive oil, plus the basil sheets and still mix. You obtain the equivalent of a condiment, fluid mashed potaties like a poutarde, that you pour in a container.

Add as of lemons after having removed the skin.

On the assiète, with with dimensions of your transparent but hot fish, pose mashed potaties spread out it with the cuillière like a large drop. Some flowers of salt and a blow of pepper mill. Taste!

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