Garnishing made easy

Yield: 1 Servings

Measure Ingredient
\N \N *see below*

Radishes. Plain old red, round radishes... Not anymore! In just 2 seconds you can transform it into a pretty red rose. Slice off the stem With a sharp knife, start at the top of the radish and cut a slice through to the bottom, without actually cutting the piece away from the radish Just leave enough so that it is barely holding on Repeat this 3 times around the radish (or more, if it is a big one) Place the radish(es) in a bowl of water and set the bowl in the fridge The `petals` will soon open up and you can use these to brighten up most any dish Cucumbers. After peeling, run a fork down the side, length-wise. Slice and splash with a bit of wine vinegar. The pink will absorb quickly into the grooves made by the fork, making your ordinary cuke into something a bit more presentable.

Jelly. Cut an orange, lemon or lime in half. Remove fruit. Fill the empty shell with jelly (with or without adding bits of the fruit) Leave to set in muffin tins. Serve as whole or slice in half with a warm knife.

Most fruit or vegetables, when cut or sliced, look the same... Squares, slices, round or square - right? Wrong! Peel and slice according to thickness required. Use metal cookie cutters and press out different shapes. Red beet hearts for Valentine`s Day (oh alright, that may be carrying it all a bit far, but you get my drift Formatted and Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 177 by RecipeLu <recipelu@...> on Oct 29, 1997

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