Dark chocolate and nuts9th April 2015
Gram Flour Brad with Hummus9th April 2015
Swiss Marigold Bouillon
plain Goat's Yoghurt
Baby gem lettuce
Hard Boil the eggs and place in cold water. When cold, crack and shell them without breaking the white flesh.
Chop eggs in half and very carefully remove the all the yellow yolks, leaving the whites well in tact.
Place all yolks in a bowl and mash them up well with a fork.
Add paprika, turmeric, cayenne pepper and bouillon to the yolk mixture and mix well.
Mix in the yoghurt until the yolks are a creamy well blended mixture
Spoon a generous helping of the yolk mixture back into the egg white 'containers' and sprinkle with coriander.
Halve each cherry tomato.
Serve half an egg in 1 lettuce leaf per person, with 2 halves of cherry tomatoes, on a small side plate.
Garnish each plate with dried parsley.