Easter Sunday Brunch Menu
living life......naturally!
living life......naturally!
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Ingredients

  • Individual Crab Souffles
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  • Ingredients
  • Fine dry breadcrumbs*
  • 2 Tbsp unsalted butter
  • 2 Tbsp minced shallots
  • 3 Tbsp flour*
  • 1-1/4 cups hot milk**
  • 3 egg yolks
  • 1 Tbsp fresh tarragon, finely chopped
  • 1 Tbsp lemon juice
  • 1 Tbsp Pernod (anise flavoured liqueur)
  • 1/4 tsp each sea salt, pepper and paprika
  • Pinch nutmeg
  • 1/2 cup low fat Swiss cheese, grated
  • 150 g fresh crabmeat, cooked**
  • 4 egg whites
  • Pinch cream of tartar
  • 4 large shrimp, cleaned and sliced horizontally
  • Fresh parsley for garnish
  • Fresh Fruit with Lemongrass and Coconut Sugar Infused Greek Yoghurt
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  • Ingredients
  • 2 fresh mangos, peeled and sliced
  • 1 pint fresh strawberries, washed and sliced
  • 1 cup 2% fat Greek yoghurt
  • 4 Tbsp coconut sugar, or brown sugar
  • 4 Tbsp lemongrass syrup (recipe follows)
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  • For each cocktail
  • 1 ounce Limoncello liqueur
  • 2 ounces mango nectar, chilled
  • Mango and lemon slices for garnish

Instructions

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