Ingredients:
1 litre chicken broth
2 surimi bars
2 cans corn, drained
2 Cambray onions, chopped
2 tbsp cornstarch
1 1/2 tbsp soy sauce
Preparing:
Blend surimi with corn and 1 cup of chicken broth.
Cook the mixture with the rest of the chicken broth and onion until it begins to boil.
Dissolve the cornstarch in 4 tbsp cold water
Add to the soup and cook at low heat for 20 minutes until it thickens.
Season with soy sauce and cook for 10 more minutes.
Ingredients:
1 oz mint syrup
1 oz caramel syrup
1/3 cup espresso coffee
1/3 cup milk
1/3 cup foam
Preparing:
Pour the mint and caramel syrup into a cup.
Add coffee, milk and foam and serve.
Ingredients:
225 g lean bacon, rinded and chopped
1 1/2 cup fresh white bread crumbs
1 small onion, chopped
1 egg white
1 tbsp chopped fresh marjoram
Grated rind of 1 lemon
Paprika, to dust
Preparing:
Preheat the grill.
Process the bacon with onion, bread crumbs, marjoram, lemon rind and egg white.
Season to taste with pepper and process briefly.
Divide the bacon mixture into 8 equal portions and form a fat sausage.
Dust with paprika and cook for 10 minutes over hot coals, turning frecuently.
