Our Traveling Gourmet shares recipes from some of his favorite restaurants. Try them at home!
From The Artist in Bucharest, Romania
Cucumber Sorbet, Basil, Mint & Orange
- 200 ML Cucumber Juice
- 45 Gram Sugar
- 30 Gram Honey
- 1 Table Spoon Pasteurized Egg White
- Fresh Basil Leaves
- Fresh Mint Leaves
- Zest from Orange
Cucumber Sorbet, Basil, Mint, Orange (Photo by The Artist)
Method:
Mix in a pan the honey and sugar together with a few spoons of cucumber juice and bring to a boil.
Leave to cool and mix with the remaining cucumber juice, place in the fridge for 2 hours.
Chop some basil and mint and mix together with some orange zest.
Using a whisk mix in the pasteurized egg white and turn the mixture into a creamy sorbet using an ice cream machine, once the mixture is nearly ready mix in the basil, mint and orange zest. Reserve in the freezer for minimum of 2 hours.
From Tian Bistro
Melon Salad
Melon Salad (Photo by Ingo Pertramer)
From Restlos glücklich (Brandstätter Verlag), cookbook by Chef de Cuisine Paul Ivić
Ingredients
- 1⁄2 watermelon
- 150 g small champignon mushrooms
- 2 spring onions
- 30 g lemon verbena
- 1 organic lime
- 5 tbsp soy sauce
- 1 tbsp sugar
- Salt
- 3 tbsp sesame oil
- 1 tbsp sesame seeds
Peel the watermelon and cut into 2 cm cubes. (Do not throw away the rind, you can use it to make melon rind kimchi, for example). Clean the mushrooms and cut them into quarters or sixes. Wash the spring onions and cut them into fine rings.
For the marinade, wash the lemon verbena, shake dry, pluck off the leaves, put some aside for decoration, finely chop the rest. Wash the lime, rub dry, finely grate the zest of the lime and squeeze out the juice.
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