Pomegranate-marinated Prawns with Beet Puree Spaghetti
Ingredients: Beet Puree Spaghetti
Beetroot puree
Beetroot Juice
Spaghetti
Salt
Oil
Water
Orange juice
Fill a sauce pan with water and add beetroot puree. heat until boiling, then add Spaghetti prepared in a slow cooker with oil and salt
After cooking, strain the spaghetti and soak it in a mixture of orange juice and beetroot juice for about five hours to cool.
Ingredients: Cheesy White sauce
Milk
Roux
Garlic powder
Salt
Butter
Parmesan cheese
Mozzarella cheese
Italian seasoning mix
Warm up the skillet Add some roux and butter, then add the garlic powder and boiling milk to create a sauce.
Bring to a boil and carefully strain.
Combine both cheeses with the white sauce, season, and double-check. Just set it aside.
Ingredients: Pomegranate Marinated Prawn
Pomegranate juice
Honey
Chilli flakes
Garlic powder
Crushed pepper corn
Salt
Tiger prawn
Combine all the ingredients and stir to create a marinade sauce for prawns.
Verify the seasoning and refrigerate the remaining 20 minutes.
Ingredients: Picked Vegetables
Carrot
Baby corn
Broccoli floweret
Squash
French Beans
Water
Salt
Lime juice
Apple cider vinegar
Orange zest
Spicy oil
Preparation of Picked Vegetables
Bring water to a boil in a thick pan, add all the vegetables, blanch them, strain them, and store them in ice cubes to cool.
After blanching the vegetables, all the other ingredients were combined in a glass bottle, sealed with an airtight lid, and kept for a week.
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