Chilled Melon and Crab Soup with Ginger And Lime
INGREDIENTS:
Stephen Ceideburg
6 lg Mandarines
2 tb Orange flower water
Icing sugar
Stephen Ceideburg
6 lg Mandarines
2 tb Orange flower water
Icing sugar
This fruit salad couldn't be simpler or more delicious after a rich main course. Orange-flower water can be bought in Greek and Lebanese food stores.
Zest 2 large or 4 small mandarines, peel 4 large or 8 small without segmenting them and remove as much pith from the fruit as possible. Slice into rounds, removing the pips, and overlap the slices in a serving dish, conserving any juice. sprinkle with the zest and about 2 tablespoons orange-flower water, dust with icing sugar, cover with cling film and leave to macerate in the refrig-
erator for a couple of hours. Taste the juices and adjust if necessary with sugar or a little lemon juice. Chill again and serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Zest 2 large or 4 small mandarines, peel 4 large or 8 small without segmenting them and remove as much pith from the fruit as possible. Slice into rounds, removing the pips, and overlap the slices in a serving dish, conserving any juice. sprinkle with the zest and about 2 tablespoons orange-flower water, dust with icing sugar, cover with cling film and leave to macerate in the refrig-
erator for a couple of hours. Taste the juices and adjust if necessary with sugar or a little lemon juice. Chill again and serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip