CA Digital Flipbook #2 (Sensor)

Name: CA Digital Flipbook #2 (Sensor)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 4 portions
Ingredients: 140 g sugar; 500 g mixed frozen red berries; 10 - 30 g lime juice; 2 pasteurized egg whites; 100 g fresh mixed berries; 2 - 3 lemons; 1000 g water; 100 - 115 g sugar; 10 ice cubes; 60 g unsalted butter; 395 g bananas; 170 - 200 g brown sugar; 2 large eggs; 85 g plain yogurt; 2 tsp natural vanilla extract, pure; 226 g all-purpose flour; 1 tsp baking soda; ½ tsp salt; 300 g broccoli florets; 1 red bell pepper; 1 dessert apple; 30 g pine nuts; 25 g olive oil; 15 g fruit vinegar; 1 tsp honey; 1 ½ tsp mustard; 1 tsp salt; ½ tsp ground black pepper; 45 g Parmesan cheese; 85 g onion

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Prep. 30min

Total 2 h

4 portions

Ingredients

Berry Dream

sugar adjust to taste
140 g
mixed frozen red berries
500 g
500 g frozen fruit, any type
lime juice to taste
10 - 30 g
10 - 30 g lemon juice, to taste
pasteurized egg whites (see Tip)
2
60 g liquid egg whites, pasteurized
fresh mixed berries to garnish
100 g

Lemonade

lemons preferably organic, unpeeled and halved
2 - 3
water chilled, divided
1000 g
sugar to taste
100 - 115 g
ice cubes
10

Banana Bread (Brown Sugar)

unsalted butter softened to room temperature, plus extra to grease
60 g
bananas cut into pieces (approx. 4 bananas)
395 g
brown sugar (see Tip)
170 - 200 g
170 - 200 g granulated sugar
large eggs
2
plain yogurt low fat
85 g
natural vanilla extract, pure
2 tsp
all-purpose flour
226 g
baking soda
1 tsp
salt
½ tsp

Broccoli Salad with Red Pepper and Pine Nuts

broccoli florets
300 g
red bell pepper (approx. 150 g), cut into pieces
1
dessert apple (e.g. Granny Smith or Pink Lady), (approx. 150 g), quartered
1
pine nuts
30 g
30 g sunflower seeds
olive oil
25 g
fruit vinegar
15 g
15 g white balsamic vinegar
honey
1 tsp
mustard
1 ½ tsp
salt
1 tsp
1 tsp herb salt
ground black pepper
½ tsp

Parmesan Risotto

Parmesan cheese cubed (1 cm)
45 g
onion quartered
85 g
garlic cloves
2
extra virgin olive oil
30 g
unsalted butter cold, cubed (1 cm), divided
45 g
risotto rice (e.g. Carnaroli, Arborio) with 14-15 minutes cooking time (see Tip)
285 g
dry white wine
60 g
water
700 g
stock cube vegetable or beef
1
1 heaping tsp stock paste, homemade, vegetable or beef
salt to taste
1 tsp