Menu: Rice with Peppers and Prawns; Fruit Salad Papillote with Ice Cream

Name: Menu: Rice with Peppers and Prawns; Fruit Salad Papillote with Ice Cream
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 100 g apples; 100 g pear; 70 g plum; 70 g grapes; 4 Tbsp caster sugar; 4 Tbsp sweet sherry; 3 sprigs fresh parsley; 150 g red pepper; 150 g green pepper; 1 garlic clove; 40 g olive oil; 150 g plum tomatoes; 300 g white long grain rice; 650 g water; 1 pinch fine sea salt; 3 - 4 pinches ground black pepper; 1 ½ heaped tsp vegetable stock paste, homemade; 400 g large raw prawns, peeled; 4 scoops vanilla ice cream; 4 Tbsp flaked almonds, toasted

4.5 2 ratings

Prep. 15 min

Total 40 min

4 portions

Ingredients

apples peeled, diced (2 cm)
100 g
pear peeled, diced (2 cm)
100 g
plum pitted, diced (2 cm)
70 g
grapes halved
70 g
caster sugar
4 Tbsp
sweet sherry
4 Tbsp
brandy
fresh parsley cut in pieces
3 sprigs
red pepper
150 g
green pepper
150 g
garlic clove
1
olive oil
40 g
plum tomatoes quartered
150 g
150 g tinned peeled plum tomatoes
white long grain rice
300 g
water
650 g
saffron threads (optional)
½ tsp
fine sea salt
1 pinch
ground black pepper
3 - 4 pinches
vegetable stock paste, homemade
1 ½ heaped tsp
1 ½ vegetable stock cubes (for 0.5 l each), crumbled
large raw prawns, peeled
400 g
vanilla ice cream for serving
4 scoops
flaked almonds, toasted for garnishing
4 Tbsp