Tuesday , March 28 2017
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Grilled brie cheese, pencil asparagus, baked figs with berry compote

Recipe: Ingredient Quantity

Brie cheese 1 tin (125gm)

Asparagus 80gm

Carrot 100gm

Figs 50gm

Extra virgin olive oil 20ml

Salt to taste

Black pepper crushed a pinch

Balsamic Vinegar 20ml

Berry Compote 20gm

Method

• Wash and peel asparagus, carrot and blanch both, keep aside

• Cut fig into two, toss in balsamic vinegar and bake it for 2 minutes

• Apply brush of oil on cheese and grill it for 30 seconds, just to give grill marks and heat it up in a 170 degree preheated oven for 2 minutes

• In a heated pan, add olive oil, toss asparagus, carrots and add salt and pepper as per taste

• Serve grilled cheese with tossed vegetable, baked figs and berry compote

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