12 slices of baguette
Olive oil (to sprinkle)
A pinch of sea salt
250g ricotta
3-4 tbsp. lemon juice
2 tsp lemon zest
Salt and pepper to taste
2 tbsp. honey
Chili flakes to taste
8-10 physalis, peeled and halved
Fresh mint for garnish
1 can chickpeas (400g drained and rinsed)
1 ripe kaki (sliced)
1 clove garlic
2 tbsp. tahin
1 tbsp. lemon juice
1 tsp. cumin powder
1 tsp. cayenne pepper to taste
Salt to taste
2-3 tbsp. olive oil to taste
Sriracha to taste
200g mini carrots
2 tbsp. pomegranate seeds
2 tbsp. pistachios (unsalted and finely chopped)
Fresh mint for garnish
Kaki hummus and Physalis crostini with a kick
Crostini’s met whipped citroen-ricotta, hot honey en physalis
Crostini’s:
Preheat the oven to 180°C. Place the slices on a baking sheet and drizzle with olive oil and a pinch of sea salt. Toast the bread slices for about 10 minutes until golden brown and crispy. Let them cool slightly.
Whipped lemon-ricotta:
Place the ricotta, lemon juice, lemon zest and a pinch of salt and pepper in a blender or use an immersion blender. Blend for about 1-2 minutes until the mixture is creamy and fluffy.
Hot honey:
Heat the honey in a small pan and stir in the chili flakes. Remove from heat and let it infuse for a moment.
Generously spread the whipped lemon-ricotta on each crostini. Place the physalis on top an drizzle some hot honey over it. Garnish with a mint leaf and sprinkle some lemon zest on top for the finishing touch.
Mini carrots with spicy kaki hummus, pomegranate seeds and pistachios
Kaki hummus:
Place the chickpeas, kaki, tahini, garlic, lemon juice, cumin, cayenne pepper, salt and sriracha in a blender and blend until smooth. While blending, add olive oil and, if needed, a bit of water for a creamy texture. Taste and adjust the spices as desired.
Spread the kaki hummus with a spoon or spatula onto a large plate or wooden board in sweeping motions. Decorate with pomegranate seeds, mint and pistachios. Serve the mini carrotes on the side and enjoy!
– FRUIT
Physalis
Physalis is an beautiful berry encased in a papery husk. This makes the fruit look much like a paper lantern. The berry is golden-yellow and consists of tiny, soft edible seeds. The flavour can be described as sweet-sour.
— VEGETABLES
Mini carrot
Mini carrots are available in a variety of colours, such as orange, purple and yellow. It is a root vegetable that grows under the ground. You can recognize the carrot by the elongated, round stem which is about 10 to 12 centimetres long. Mini carrots have a sweet taste and a crunchy texture.
– FRUIT
Kaki
Kaki is a cheerful orange fruit with sweet, juicy flesh and a fairly firm skin. In appearance, kaki fruit look a bit like orange tomatoes, but with a taste that is like an apricot or mango.
